1. 3D printed functional cookies fortified with Arthrospira platensis: Evaluation of its antioxidant potential and physical-chemical characterization. (October 2020) Authors: Vieira, Marta V.; Oliveira, Sara M.; Amado, Isabel R.; Fasolin, Luiz H.; Vicente, Antonio A.; Pastrana, Lorenzo M.; Fuciños, Pablo Journal: Food hydrocolloids Issue: Volume 107(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Cheese whey: A cost-effective alternative for hyaluronic acid production by Streptococcus zooepidemicus. (1st May 2016) Authors: Amado, Isabel R.; Vázquez, José A.; Pastrana, Lorenzo; Teixeira, José A. Journal: Food chemistry Issue: Volume 198(2016) Page Start: 54 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Effect of prebiotic fermentation products from primary human gut microbiota on an in vitro intestinal model. (September 2022) Authors: Parente, Inês A.; Xavier, Miguel; Roupar, Dalila; Amado, Isabel R.; Berni, Paulo; Botelho, Cláudia; Teixeira, José A.; Pastrana, Lorenzo; Nobre, Clarisse; Gonçalves, Catarina Journal: Journal of functional foods Issue: Volume 96(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Evaluation of antimicrobial effectiveness of pimaricin-loaded thermosensitive nanohydrogel coating on Arzúa-Ulloa DOP cheeses. (March 2017) Authors: Fuciños, Clara; Amado, Isabel R.; Fuciños, Pablo; Fajardo, Paula; Rúa, María L.; Pastrana, Lorenzo M. Journal: Food control Issue: Volume 73:Part B(2017) Page Start: 1095 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗