| Comparison of microalgal biomass profiles as novel functional ingredient for food products AP Batista, L Gouveia, NM Bandarra, JM Franco, A Raymundo Algal Research 2 (2), 164-173, 2013 | 492 | 2013 |
| Microalgae in novel food products I Sousa, L Gouveia, AP Batista, A Raymundo, NM Bandarra Nova Science Publishers, 2008 | 485 | 2008 |
| Microalgae in novel food products L Gouveia, AP Batista, I Sousa, A Raymundo, NM Bandarra Food chemistry research developments, 1-37, 2008 | 485* | 2008 |
| Incorporation of Chlorella vulgaris and Spirulina maxima biomass in pasta products. Part 1: Preparation and evaluation M Fradique, AP Batista, MC Nunes, L Gouveia, NM Bandarra, ... Journal of the Science of Food and Agriculture 90 (10), 1656-1664, 2010 | 375 | 2010 |
| A biorefinery from Nannochloropsis sp. microalga–extraction of oils and pigments. Production of biohydrogen from the leftover biomass BP Nobre, F Villalobos, BE Barragan, AC Oliveira, AP Batista, P Marques, ... Bioresource technology 135, 128-136, 2013 | 315 | 2013 |
| Combining urban wastewater treatment with biohydrogen production–An integrated microalgae-based approach AP Batista, L Ambrosano, S Graça, C Sousa, PASS Marques, B Ribeiro, ... Bioresource technology 184, 230-235, 2015 | 227 | 2015 |
| Rheological characterization of coloured oil-in-water food emulsions with lutein and phycocyanin added to the oil and aqueous phases AP Batista, A Raymundo, I Sousa, J Empis Food Hydrocolloids 20 (1), 44-52, 2006 | 226 | 2006 |
| Chlorella vulgaris biomass used as colouring source in traditional butter cookies L Gouveia, AP Batista, A Miranda, J Empis, A Raymundo Innovative Food Science & Emerging Technologies 8 (3), 433-436, 2007 | 223 | 2007 |
| Chlorella vulgaris and Haematococcus pluvialis biomass as colouring and antioxidant in food emulsions L Gouveia, A Raymundo, AP Batista, I Sousa, J Empis European Food Research and Technology 222 (3-4), 362-367, 2006 | 191 | 2006 |
| Chlorella vulgaris and Haematococcus pluvialis biomass as colouring and antioxidant in food emulsions I Sousa, L Gouveia, A Raymundo, AP Batista, J Empis Springer, 2006 | 191 | 2006 |
| Isochrysis galbana and Diacronema vlkianum biomass incorporation in pasta products as PUFA’s source M Fradique, AP Batista, MC Nunes, L Gouveia, NM Bandarra, ... LWT-Food Science and Technology 50 (1), 312-319, 2013 | 178 | 2013 |
| Scenedesmus obliquus as feedstock for biohydrogen production by Enterobacter aerogenes and Clostridium butyricum AP Batista, P Moura, PASS Marques, J Ortigueira, L Alves, L Gouveia Fuel 117, 537-543, 2014 | 166 | 2014 |
| Functional biscuits with PUFA‐ω3 from Isochrysis galbana L Gouveia, C Coutinho, E Mendonça, AP Batista, I Sousa, NM Bandarra, ... Journal of the Science of Food and Agriculture 88 (5), 891-896, 2008 | 154 | 2008 |
| Fat mimetic capacity of Chlorella vulgaris biomass in oil-in-water food emulsions stabilized by pea protein A Raymundo, L Gouveia, AP Batista, J Empis, I Sousa Food research international 38 (8), 961-965, 2005 | 117 | 2005 |
| Fat mimetic capacity of Chlorella vulgaris biomass in oil-in-water food emulsions stabilized by pea protein I Sousa, A Raymundo, L Gouveia, AP Batista, J Empis Elsevier, 2005 | 117* | 2005 |
| Accessing gelling ability of vegetable proteins using rheological and fluorescence techniques AP Batista, CAM Portugal, I Sousa, JG Crespo, A Raymundo International journal of biological macromolecules 36 (3), 135-143, 2005 | 107 | 2005 |
| Biological hydrogen production by Anabaena sp.–yield, energy and CO 2 analysis including fermentative biomass recovery AF Ferreira, AC Marques, AP Batista, PASS Marques, L Gouveia, ... international journal of hydrogen energy 37 (1), 179-190, 2012 | 91 | 2012 |
| A biorefinery from Nannochloropsis sp. microalga–energy and CO 2 emission and economic analyses AF Ferreira, LA Ribeiro, AP Batista, PASS Marques, BP Nobre, ... Bioresource technology 138, 235-244, 2013 | 90 | 2013 |
| Properties of protein powder prepared from Cape hake by-products C Pires, S Costa, AP Batista, MC Nunes, A Raymundo, I Batista Journal of Food Engineering 108 (2), 268-275, 2012 | 82 | 2012 |
| Novel foods with microalgal ingredients–Effect of gel setting conditions on the linear viscoelasticity of Spirulina and Haematococcus gels AP Batista, MC Nunes, P Fradinho, L Gouveia, I Sousa, A Raymundo, ... Journal of Food Engineering 110 (2), 182-189, 2012 | 79 | 2012 |
