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Gels (Basel, Switzerland)|September 27, 2024
Sustainable Jam with Apple Pomace: Gelling, Rheology, and Composition AnalysisÂndria Viegas, Maria João Alegria, Anabela Raymundo
Foods (Basel, Switzerland)|July 27, 2024
Algae-Boosted Chickpea Hummus: Improving Nutrition and Texture with Seaweeds and MicroalgaeJosé Matheus, Maria João Alegria, Maria Cristiana Nunes, et al.
Frontiers in Nutrition|March 7, 2022
Clean Label "Rocha" Pear (Pyrus communis L.) Snack Containing Juice By-Products and Euglena gracilis MicroalgaeXavier Lomba-Viana, Anabela Raymundo, Catarina Prista, et al.
Gels (Basel, Switzerland)|April 25, 2025
Characterization and Gelling Potential of Macroalgae Extracts Obtained Through Eco-Friendly Technologies for Food-Grade Gelled MatricesFilipe Vinagre, Maria João Alegria, Andreia Sousa Ferreira, et al.
Food Chemistry|August 15, 2025
Fostering sustainability: Enzymatic modeling of juice production pomace for advancing innovative ingredients in non-dairy infant food applicationsSofia Vieira, Ana Abraão, Maria Arranca, et al.
Plants (Basel, Switzerland)|October 14, 2023
Characterization of the Effect of a Novel Production Technique for 'Not from Concentrate' Pear and Apple Juices on the Composition of Phenolic CompoundsJosé Carlos Teixeira, Catarina Ribeiro, Rodolfo Simôes, et al.
Molecules (Basel, Switzerland)|January 8, 2023
Upcycling Rocha do Oeste Pear Pomace as a Sustainable Food Ingredient: Composition, Rheological Behavior and Microstructure Alone and Combined with Yeast Protein ExtractAna Fernandes, Sara Simões, Isabel M P L V O Ferreira, et al.
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