Anabela Cristina da Silva Naret Moreira Raymundo


AuthID: R-000-1JS

Confirmed Publications: 143



111
TITLE: Properties of protein powder prepared from Cape hake by-products  Full Text
AUTHORS: Pires, C; Costa, S; Batista, AP; Nunes, MC ; Raymundo, A ; Batista, I;
PUBLISHED: 2012, SOURCE: JOURNAL OF FOOD ENGINEERING, VOLUME: 108, ISSUE: 2
INDEXED IN: Scopus WOS CrossRef
IN MY: ORCID | ResearcherID | CIÊNCIAVITAE
112
TITLE: From egg yolk/kappa-Carrageenan dispersions to gel systems: Linear viscoelasticity and texture analysis  Full Text
AUTHORS: Jose M Manuel Aguilar; Ana Paula Batista; Ma Cristiana Nunes ; Felipe Cordobes; Anabela Raymundo ; Antonio Guerrero;
PUBLISHED: 2011, SOURCE: Conference on Food Colloids 2010 - On the Road From Interfaces to Consumers in FOOD HYDROCOLLOIDS, VOLUME: 25, ISSUE: 4
INDEXED IN: Scopus WOS CrossRef
IN MY: ORCID | ResearcherID | CIÊNCIAVITAE
113
TITLE: Microalgae biomass interaction in biopolymer gelled systems  Full Text
AUTHORS: Batista, AP; Nunes, MC ; Raymundo, A ; Gouveia, L; Sousa, I ; Cordobes, F; Guerrero, A; Franco, JM;
PUBLISHED: 2011, SOURCE: Conference on Food Colloids 2010 - On the Road From Interfaces to Consumers in FOOD HYDROCOLLOIDS, VOLUME: 25, ISSUE: 4
INDEXED IN: Scopus WOS CrossRef
IN MY: ORCID | ResearcherID | CIÊNCIAVITAE
114
115
TITLE: Functional biscuits with PUFA-omega 3 from Isochrysis galbana  Full Text
AUTHORS: Luisa Gouveia; Carla Coutinho ; Emanuel Mendonca; Ana Paula Batista; Isabel Sousa ; Narcisa M Bandarra; Anabela Raymundo ;
PUBLISHED: 2008, SOURCE: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, VOLUME: 88, ISSUE: 5
INDEXED IN: Scopus WOS CrossRef
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116
TITLE: Microalgae in novel food products
AUTHORS: Isabel Sousa; L. Gouveia; Ana P Batista; Anabela Raymundo ; Narcisa M Bandarra;
PUBLISHED: 2008, SOURCE: Food Chemistry Research Developments
INDEXED IN: Handle
IN MY: ORCID | CIÊNCIAVITAE
117
TITLE: Spirulina maxima and Diacronema vlkianum microalgae in vegetable gelled desserts
AUTHORS: Gouveia, L; Batista, AP; Raymundo, A ; Bandarra, N;
PUBLISHED: 2008, SOURCE: Nutrition and Food Science, VOLUME: 38, ISSUE: 5
INDEXED IN: Scopus CrossRef
IN MY: ORCID | CIÊNCIAVITAE
118
TITLE: Chlorella vulgaris biomass used as colouring source in traditional butter cookies  Full Text
AUTHORS: Luisa Gouveia; Ana Paula Batista; Ana Miranda; Jose Empis; Anabela Raymundo ;
PUBLISHED: 2007, SOURCE: 4th International Congress on Pigments in Food in INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, VOLUME: 8, ISSUE: 3
INDEXED IN: Scopus WOS CrossRef
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119
120
TITLE: Chlorella vulgaris and Haematococcus pluvialis biomass as colouring and antioxidant in food emulsions  Full Text
AUTHORS: Gouveia, L; Raymundo, A ; Batista, AP; Sousa, I ; Empis, J;
PUBLISHED: 2006, SOURCE: EUROPEAN FOOD RESEARCH AND TECHNOLOGY, VOLUME: 222, ISSUE: 3-4
INDEXED IN: Scopus WOS CrossRef
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Page 12 of 15. Total results: 143.

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