Sousa IMN - Search Results

1

Use of pulp, peel, and seed of Annona crassiflora Mart. in elaborating extracts for fingerprint analysis using paper spray mass spectrometry.

Ramos ALCC, Silva MR, Mendonça HOP, Mazzinghy ACDC, Silva VDM, Botelho BG, Augusti R, Ferreira RMSB, Sousa IMN, Batista-Santos P, Araújo RLB, Melo JOF. Ramos ALCC, et al. Among authors: sousa imn. Food Res Int. 2022 Oct;160:111687. doi: 10.1016/j.foodres.2022.111687. Epub 2022 Jul 16. Food Res Int. 2022. PMID: 36076448 Free article.

2

An Integrative Approach to the Flavonoid Profile in Some Plants' Parts of the Annona Genus.

Ramos ALCC, Mazzinghy ACDC, Correia VTDV, Nunes BV, Ribeiro LV, Silva VDM, Weichert RF, Paula ACCFF, Sousa IMN, Ferreira RMSB, Batista-Santos P, Araújo RLB, Melo JOF. Ramos ALCC, et al. Among authors: sousa imn. Plants (Basel). 2022 Oct 26;11(21):2855. doi: 10.3390/plants11212855. Plants (Basel). 2022. PMID: 36365309 Free PMC article. Review.

3

Evaluation of the total phenolic content, antioxidative capacity, and chemical fingerprint of Annona crassiflora Mart. Bioaccessible molecules.

Ramos ALCC, Minighin EC, Soares IIC, Ferreira RMSB, Sousa IMN, Augusti R, Labanca RA, Araújo RLB, Melo JOF. Ramos ALCC, et al. Among authors: sousa imn. Food Res Int. 2023 Mar;165:112514. doi: 10.1016/j.foodres.2023.112514. Epub 2023 Jan 25. Food Res Int. 2023. PMID: 36869513

4

Xanthan gum as an alternative to replace the fat for coating and flavoring the extruded snacks.

Graça C, Marques D, Sousa I, Monteiro ARG. Graça C, et al. J Food Sci Technol. 2020 Aug;57(8):3151-3156. doi: 10.1007/s13197-020-04542-y. Epub 2020 May 26. J Food Sci Technol. 2020. PMID: 32624616 Free PMC article.

5

Protein gels and emulsions from mixtures of Cape hake and pea proteins.

Tomé AS, Pires C, Batista I, Sousa I, Raymundo A. Tomé AS, et al. J Sci Food Agric. 2015 Jan;95(2):289-98. doi: 10.1002/jsfa.6717. Epub 2014 May 27. J Sci Food Agric. 2015. PMID: 24789681

6

Three-Dimensional Printing of Red Algae Biopolymers: Effect of Locust Bean Gum on Rheology and Processability.

Oliveira S, Sousa I, Raymundo A, Bengoechea C. Oliveira S, et al. Gels. 2024 Feb 23;10(3):166. doi: 10.3390/gels10030166. Gels. 2024. PMID: 38534584 Free PMC article.

7

Yogurt as an Alternative Ingredient to Improve the Functional and Nutritional Properties of Gluten-Free Breads.

Graça C, Raymundo A, Sousa I. Graça C, et al. Foods. 2020 Jan 21;9(2):111. doi: 10.3390/foods9020111. Foods. 2020. PMID: 31972969 Free PMC article.

8

Accessing gelling ability of vegetable proteins using rheological and fluorescence techniques.

Batista AP, Portugal CA, Sousa I, Crespo JG, Raymundo A. Batista AP, et al. Int J Biol Macromol. 2005 Aug;36(3):135-43. doi: 10.1016/j.ijbiomac.2005.04.003. Int J Biol Macromol. 2005. PMID: 15996729

9

Tetramethylguanidine-based gels and colloids of cellulose.

Carrera GVSM, Raymundo A, Fernandes FMB, Jordão N, Sousa I, da Ponte MN, Branco LC. Carrera GVSM, et al. Carbohydr Polym. 2017 Aug 1;169:58-64. doi: 10.1016/j.carbpol.2017.03.084. Epub 2017 Mar 29. Carbohydr Polym. 2017. PMID: 28504178

10

Microalgae as Functional Ingredients in Savory Food Products: Application to Wheat Crackers.

Batista AP, Niccolai A, Bursic I, Sousa I, Raymundo A, Rodolfi L, Biondi N, Tredici MR. Batista AP, et al. Foods. 2019 Nov 23;8(12):611. doi: 10.3390/foods8120611. Foods. 2019. PMID: 31771197 Free PMC article.

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