Anabela Cristina da Silva Naret Moreira Raymundo


AuthID: R-000-1JS

Confirmed Publications: 143



61
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
62
63
TITLE: Development and physicochemical characterization of a new grass pea (Lathyrus sativusL.) miso  Full Text
AUTHORS: Santos, R; Mansidao, A; Mota, M ; Raymundo, A ; Prista, C;
PUBLISHED: 2020, SOURCE: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, VOLUME: 101, ISSUE: 6
INDEXED IN: Scopus WOS CrossRef: 6 Handle
IN MY: ORCID | CIÊNCIAVITAE
64
TITLE: Environmentally friendly processing of Laminaria ochroleuca for soft food applications with bioactive properties  Full Text
AUTHORS: Fradinho, P; Fl?rez Fern?ndez, N; Sousa, I ; Raymund, A ; Dom?nguez, H; Torres, MD;
PUBLISHED: 2020, SOURCE: JOURNAL OF APPLIED PHYCOLOGY, VOLUME: 32, ISSUE: 2
INDEXED IN: Scopus WOS CrossRef: 11 Handle
IN MY: ORCID | CIÊNCIAVITAE
65
TITLE: Glycemic response and bioactive properties of gluten-free bread with yoghurt or curd-cheese addition
AUTHORS: Graça, C; Mota, J; Lima, A ; Ferreira, RB; Raymundo, A ; Sousa, I ;
PUBLISHED: 2020, SOURCE: Foods, VOLUME: 9, ISSUE: 10
INDEXED IN: Scopus CrossRef: 11
IN MY: ORCID | CIÊNCIAVITAE
66
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
67
TITLE: Improving the nutritional performance of gluten-free pasta with potato peel autohydrolysis extract  Full Text
AUTHORS: Fradinho, P; Oliveira, A; Dominguez, H; Torres, MD; Sousa, I ; Raymundo, A ;
PUBLISHED: 2020, SOURCE: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, VOLUME: 63
INDEXED IN: Scopus WOS CrossRef: 17 Handle
IN MY: ORCID | CIÊNCIAVITAE
68
TITLE: Improving the technological and nutritive properties of gluten-free bread by fresh curd cheese enrichment
AUTHORS: Graça, C; Raymundo, A ; Sousa, I ;
PUBLISHED: 2020, SOURCE: Applied Sciences (Switzerland), VOLUME: 10, ISSUE: 19
INDEXED IN: Scopus CrossRef: 3
IN MY: ORCID | CIÊNCIAVITAE
69
70
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
Page 7 of 15. Total results: 143.

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