Anabela Cristina da Silva Naret Moreira Raymundo


AuthID: R-000-1JS

Confirmed Publications: 143



21
TITLE: Three-Dimensional Printing of Red Algae Biopolymers: Effect of Locust Bean Gum on Rheology and Processability
AUTHORS: Oliveira, Sonia; Sousa, Isabel ; Raymundo, Anabela ; Bengoechea, Carlos;
PUBLISHED: 2024, SOURCE: GELS, VOLUME: 10, ISSUE: 3
INDEXED IN: Scopus WOS CrossRef: 1
IN MY: ORCID | CIÊNCIAVITAE
22
TITLE: Viscosity Analysis of Tomato Pulp Incorporated with Seaweed, Microalgae, and Apple Pomace for the Development of a New Product
AUTHORS: Dematte, N.; Matheus, J.; Alegria, M. J.; Nunes, M. C. ; Raymundo, A. ;
PUBLISHED: 2024, SOURCE: 9th Iberian Meeting on Rheology (IBEREO) in PROCEEDINGS OF THE IBERIAN MEETING ON RHEOLOGY, IBEREO 2024, VOLUME: 56
INDEXED IN: Scopus WOS CrossRef
IN MY: ORCID | CIÊNCIAVITAE
23
TITLE: 3D-printed Chlorella vulgaris snacks: a contribution to a healthy diet
AUTHORS: Sónia Oliveira; María Dolores Torres Pérez; Isabel Sousa; Anabela Raymundo ;
PUBLISHED: 2023, SOURCE: Frontiers in Food Science and Technology, VOLUME: 3
INDEXED IN: CrossRef: 6
IN MY: ORCID | CIÊNCIAVITAE
24
TITLE: A Circular Economy Approach in the Development of Superabsorbent Polymeric Matrices: Evaluation of the Mineral Retention  Full Text
AUTHORS: Alvarez Castillo, Estefania; Oliveira, Sonia; Bengoechea, Carlos; Sousa, Isabel ; Raymundo, Anabela ; Guerrero, Antonio;
PUBLISHED: 2023, SOURCE: SUSTAINABILITY, VOLUME: 15, ISSUE: 15
INDEXED IN: Scopus WOS CrossRef
IN MY: ORCID | CIÊNCIAVITAE
25
TITLE: Development of a Clean Label Mayonnaise Using Fruit Flour
AUTHORS: Vieira, Maria Rocha; Simoes, Sara; Carrera Sanchez, Cecilio; Raymundo, Anabela ;
PUBLISHED: 2023, SOURCE: FOODS, VOLUME: 12, ISSUE: 11
INDEXED IN: Scopus WOS CrossRef: 4
IN MY: ORCID | CIÊNCIAVITAE
26
TITLE: Impact of Grass Pea Sweet Miso Incorporation in Vegan Emulsions: Rheological, Nutritional and Bioactive Properties
AUTHORS: Simões, S; Carrera Sanchez, C; Santos, AJ; Figueira, D; Prista, C; Raymundo, A ;
PUBLISHED: 2023, SOURCE: Foods, VOLUME: 12, ISSUE: 7
INDEXED IN: Scopus CrossRef: 3 Handle
IN MY: ORCID | CIÊNCIAVITAE
27
TITLE: Improving chestnut physicochemical properties through fermentation-Development of chestnut Amazake
AUTHORS: Santos, Marisa V.; Banfi, Stefano; Santos, Rafaela; Mota, Mariana ; Raymundo, Anabela ; Prista, Catarina;
PUBLISHED: 2023, SOURCE: FOOD CHEMISTRY-X, VOLUME: 17, ISSUE: 30
INDEXED IN: Scopus WOS CrossRef: 4 Handle
IN MY: ORCID | CIÊNCIAVITAE
28
TITLE: Nutritional Improvement of Fresh Cheese with Microalga Chlorella vulgaris: Impact on Composition, Structure and Sensory Acceptance  Full Text
AUTHORS: Rita Lousada Falcão; Valentina Pinheiro; Cátia Ribeiro; Isabel Sousa; Anabela Raymundo ; Maria Cristiana Nunes ;
PUBLISHED: 2023, SOURCE: Food Technology and Biotechnology, VOLUME: 61, ISSUE: 2
INDEXED IN: Scopus CrossRef: 5
IN MY: ORCID | CIÊNCIAVITAE
29
TITLE: Tenebrio molitor as a Clean Label Ingredient to Produce Nutritionally Enriched Food Emulsions  Full Text
AUTHORS: Aybar, Maribel; Simoes, Sara; Sales, Joana Ride; Santos, Joel; Figueira, Diogo; Raymundo, Anabela ;
PUBLISHED: 2023, SOURCE: INSECTS, VOLUME: 14, ISSUE: 2
INDEXED IN: Scopus WOS CrossRef: 3
IN MY: ORCID | CIÊNCIAVITAE
30
TITLE: The chemistry and bioactive properties behind microalgae-enriched gluten-free breads
AUTHORS: Freitas, Marco A.; Ferreira, Joana; Nunes, Maria Cristiana ; Raymundo, Anabela ;
PUBLISHED: 2023, SOURCE: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, VOLUME: 59, ISSUE: 2
INDEXED IN: Scopus WOS CrossRef Handle
IN MY: ORCID | CIÊNCIAVITAE
Page 3 of 15. Total results: 143.

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