Maria Cristiana Henriques Nunes


AuthID: R-000-AS4

Confirmed Publications: 59



31
TITLE: Acorn Flour as a Source of Bioactive Compounds in Gluten-Free Bread  Full Text
AUTHORS: Martins, RB; Gouvinhas, I; Nunes, MC ; Peres, JA; Raymundo, A ; Barros, AIRNA ;
PUBLISHED: 2020, SOURCE: MOLECULES, VOLUME: 25, ISSUE: 16
INDEXED IN: Scopus WOS CrossRef: 27
IN MY: ORCID | CIÊNCIAVITAE
32
TITLE: Flow Behaviour of Vegetable Beverages to Replace Milk
AUTHORS: Lopes, M; Duarte, CM; Nunes, C ; Raymundo, A; Sousa, I;
PUBLISHED: 2020, SOURCE: 7th Iberian Meeting on Rheology (IBEREO) of the Spanish-Group-of-Rheology (GER) and Portuguese-Society-of-Rheology (SPR) in PROCEEDINGS OF THE IBERIAN MEETING ON RHEOLOGY (IBEREO 2019)
INDEXED IN: WOS CrossRef: 2
IN MY: ORCID | CIÊNCIAVITAE
33
TITLE: Impact of Acorn Flour on Gluten-Free Dough Rheology Properties
AUTHORS: Martins, RB; Nunes, MC ; Ferreira, LMM; Peres, JA; Barros, AIRNA ; Raymundo, A ;
PUBLISHED: 2020, SOURCE: FOODS, VOLUME: 9, ISSUE: 5
INDEXED IN: Scopus WOS CrossRef: 19
IN MY: ORCID | CIÊNCIAVITAE
34
TITLE: Microalgae biomass as an additional ingredient of gluten-free bread: Dough rheology, texture quality and nutritional properties
AUTHORS: Khemiri, S; Khelifi, N; Nunes, MC ; Ferreira, A; Gouveia, L; Smaali, I; Raymundo, A;
PUBLISHED: 2020, SOURCE: ALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS, VOLUME: 50
INDEXED IN: Scopus WOS CrossRef: 73 Handle
IN MY: ORCID | CIÊNCIAVITAE
35
TITLE: Microalgal cell disruption: Effect on the bioactivity and rheology of wheat bread  Full Text
AUTHORS: Nunes, MC ; Graca, C; Vlaisavljevic, S; Tenreiro, A; Sousa, I; Raymundo, A ;
PUBLISHED: 2020, SOURCE: ALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS, VOLUME: 45
INDEXED IN: Scopus WOS CrossRef: 40 Handle
IN MY: ORCID | CIÊNCIAVITAE
36
TITLE: Preliminary sensory evaluation of salty crackers with grape pomace flour [Avaliação sensorial preliminar de bolachas salgadas de farinha de bagaço de uva]. Avaliação sensorial preliminar de bolachas salgadas de farinha de bagaço de uva
AUTHORS: Palma, ML; Nunes, MC ; Gameiro, R; Rodrigues, M; Gothe, S; Tavares, N; Pego, C ; Nicolai, M; Pereira, P;
PUBLISHED: 2020, SOURCE: Biomedical and Biopharmaceutical Research, VOLUME: 17, ISSUE: 1
INDEXED IN: Scopus CrossRef Handle
IN MY: ORCID | CIÊNCIAVITAE
37
TITLE: Rheology Methods as a Tool to Study the Impact of Whey Powder on the Dough and Breadmaking Performance of Wheat Flour
AUTHORS: Macedo, C; Nunes, MC ; Sousa, I ; Raymundo, A ;
PUBLISHED: 2020, SOURCE: FLUIDS, VOLUME: 5, ISSUE: 2
INDEXED IN: Scopus WOS CrossRef: 7
IN MY: ORCID | CIÊNCIAVITAE
38
TITLE: Tetraselmis chuiias a Sustainable and Healthy Ingredient to Produce Gluten-Free Bread: Impact on Structure, Colour and Bioactivity
AUTHORS: Nunes, MC ; Fernandes, I; Vasco, I; Sousa, I ; Raymundo, A ;
PUBLISHED: 2020, SOURCE: FOODS, VOLUME: 9, ISSUE: 5
INDEXED IN: Scopus WOS CrossRef: 34 Handle
IN MY: ORCID | CIÊNCIAVITAE
39
TITLE: Microalgae biomass as a food ingredient to design added value products
AUTHORS: Raymundo, A; Nunes, MC ; Sousa, I;
PUBLISHED: 2019, SOURCE: Valorising Seaweed By-Products
INDEXED IN: Scopus
IN MY: ORCID | CIÊNCIAVITAE
40
TITLE: Developing consumer acceptable biscuits enriched with Psyllium fibre
AUTHORS: Patricia Fradinho; Cristiana C Nunes ; Anabela Raymundo;
PUBLISHED: 2015, SOURCE: Journal of Food Science and Technology, VOLUME: 52, ISSUE: 8
INDEXED IN: Scopus
IN MY: ORCID | CIÊNCIAVITAE
Page 4 of 6. Total results: 59.

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