| Issue Date | Title | Author(s) | Type | Access Type |
| 2005 | Accessing gelling ability of vegetable proteins using rheological and fluorescence techniques | Sousa, Isabel; Batista, Ana Paula; Portugal, Carla A.M.; Crespo, João G.; Raymundo, Anabela | article |  |
| 2006 | Chlorella vulgaris and Haematococcus pluvialis biomass as colouring and antioxidant in food emulsions | Sousa, Isabel; Gouveia, Luísa; Raymundo, Anabela; Batista, Ana Paula; Empis, José | article | |
| 2006 | Colored food emulsions - implications of pigment addition on the rheological behavior and microstructure | Sousa, Isabel; Batista, Ana Paula; Raymundo, Anabela; Empis, José; Franco, José Maria | article | |
| 2019 | Development of new microalgae-based sourdough "crostini": functional aspects of Arthrospira platensis (spirulina) addition | Niccolai, Alberto; Venturi, Manuel; Galli, Viola; Pini, Niccoló; Rodolfi, Liliana; Biondi, Natascia; D'Ottavio, Massimo; Batista, Ana Paula; Raymundo, Anabela; Granchi, Lisa; Tredici, Mario R. | article | |
| 2008 | Functional biscuits with PUFA-omega 3 from Isochrysis galbana | Gouveia, Luísa; Coutinho, Carla; Mendonça, Emanuel; Batista, Ana Paula; Sousa, Isabel; Bandarra, Narcisa M.; Raymundo, Anabela | article | |
| 2010 | Healthier foods with naturally encapsulated functional ingredients - microalgae | Batista, Ana Paula; Raymundo, Anabela; Bandarra, Narcisa M.; Sousa, Isabel; Empis, José; Gouveia, Luísa | conferenceObject | |
| 2013 | Isochrysis galbana and Diacronema vlkianum biomass incorporation in pasta products as PUFA's source | Fradique, Mónica; Batista, Ana Paula; Nunes, M.Cristiana; Gouveia, Luísa; Bandarra, Narcisa M.; Raymundo, Anabela | article | |
| 2019 | Microalgae as functional ingredients in savory food products: application to wheat crackers | Batista, Ana Paula; Niccolai, Alberto; Bursic, Ivana; Sousa, Isabel; Raymundo, Anabela; Rodolfi, Liliana; Biondi, Natascia; Tredici, Mario R. | article | |
| 2017 | Microalgae biomass as an alternative ingredient in cookies: sensory, physical and chemical properties, antioxidant activity and in vitro digestibility | Batista, Ana Paula; Niccolai, Alberto; Fradinho, Patrícia; Fragoso, Solange; Bursic, Ivana; Rodolfi, Liliana; Biondi, Natascia; Tredici, Mario R.; Sousa, Isabel; Raymundo, Anabela | article | |
| 2010 | Microalgae biomass interaction in byopolymer gelled systems | Sousa, Isabel; Batista, Ana Paula; Nunes, M.C.; Raymundo, Anabela; Gouveia, L.; Cordobés, F. | article | |
| 2008 | Microalgae in novel food products | Sousa, Isabel; Gouveia, L.; Batista, Ana Paula; Raymundo, Anabela; Bandarra, Narcisa M. | bookPart | |
| 2012 | Novel foods with microalgal ingredients - effect of gel setting conditions on the linear viscoelasticity of Spirulina and Haematococcus gels | Batista, Ana Paula; Nunes, Maria Cristina; Fradinho, Patrícia; Gouveia, Luísa; Sousa, Isabel; Raymundo, Anabela; Franco, José M. | article |  |
| 2006 | Rheological characterization of coloured oil-in-water food emulsions with lutein and phycocyanin added to the oil and aqueous phases | Sousa, Isabel; Batista, Ana Paula; Raymundo, Anabela; Empis, José | article | |
