Isabel Sousa

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Full Professor in Food Science and Engineering; Head of LEAF research centre

Universidade de Lisboa Instituto Superior de Agronomia

Portugal

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Recent Grants

Grant: Close

Vegetable protein milk from european pulses with bioactive potential

Open Date: 2018-10-01

Close Date: 2021-09-01

Grant: Close

Agenda VIIAFood

Open Date:

Close Date:

Grant: Close

YUM Algae: enzYmes for improved sensory qUality of MicroALGAE ingredients in foods

Open Date:

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Articles (14)

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2023

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2023

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2023

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2022

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2021

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2021

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2021

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2021

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2021

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2020

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2020

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2020

Collaborators (10)

Joana Ferreira

Professor Adjunto Convidado

PORTUGAL

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Ricardo Boavida Ferreira

Full Professor

University of Lisbon

PORTUGAL

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Ana Lima

PORTUGAL

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Maria Cristiana Nunes

Invited Assistant Professor

Universidade do Porto Faculdade de Medicina

PORTUGAL

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Anabela Raymundo

Associated Professor with habilitation

Universidade de Lisboa Instituto Superior de Agronomia

PORTUGAL

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Antonio Guerrero

Professor

Universidad de Sevilla

SPAIN

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Carlos Bengoechea

Profesor

Universidad de Sevilla

SPAIN

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Carla Duarte

Professor auxiliar

Egas Moniz Cooperativa de Ensino Superior CRL

PORTUGAL

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Maria Isabel da Silva Santos

Professor

Universidade Lusófona

PORTUGAL

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Estefanía Álvarez-Castillo

Universidad de Sevilla

SPAIN

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Isabel Sousa

Research Interests

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Contact this professor

Recent Grants

Articles (14)

A Circular Economy Approach in the Development of Superabsorbent Polymeric Matrices: Evaluation of the Mineral Retention

Tuning the Bioactive Properties of Dunaliella salina Water Extracts by Ultrasound-Assisted Extraction

Nutritional Improvement of Fresh Cheese with Microalga Chlorella vulgaris: Impact on Composition, Structure and Sensory Acceptance

Moringa oleifera Seeds Characterization and Potential Uses as Food

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

Sarcocornia perennis: A Salt Substitute in Savory Snacks

Extended Cheese Whey Fermentation Produces a Novel Casein-Derived Antibacterial Polypeptide That Also Inhibits Gelatinases MMP-2 and MMP-9

Sourdough Fermentation as a Tool to Improve the Nutritional and Health-Promoting Properties of Its Derived-Products

The key role of thermal waters in the development of innovative gelled starch-based matrices

Increasing saltiness perception and keeping quality properties of low salt bread using inhomogeneous salt distribution achieved with salt agglomerated by waxy starch

Modelling Processes and Products in the Cereal Chain

Legume Beverages from Chickpea and Lupin, as New Milk Alternatives

Special Issue: Rheology and Quality Research of Cereal-Based Food

Glycemic Response and Bioactive Properties of Gluten-Free Bread with Yoghurt or Curd-Cheese Addition

Collaborators (10)

Joana Ferreira

Ricardo Boavida Ferreira

Ana Lima

Maria Cristiana Nunes

Anabela Raymundo

Antonio Guerrero

Carlos Bengoechea

Carla Duarte

Maria Isabel da Silva Santos

Estefanía Álvarez-Castillo

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