Anabela Cristina da Silva Naret Moreira Raymundo


AuthID: R-000-1JS

Confirmed Publications: 143



71
TITLE: Psyllium husk gel to reinforce structure of gluten-free pasta?  Full Text
AUTHORS: Fradinho, P; Soares, R; Niccolai, A; Sousa, I ; Raymundo, A ;
PUBLISHED: 2020, SOURCE: LWT-FOOD SCIENCE AND TECHNOLOGY, VOLUME: 131
INDEXED IN: WOS CrossRef: 29 Handle
IN MY: ORCID | CIÊNCIAVITAE
72
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
73
TITLE: Special Issue: Eco-Novel Food and Feed
AUTHORS: Sousa, I ; Raymundo, A ; Torres, MD;
PUBLISHED: 2020, SOURCE: APPLIED SCIENCES-BASEL, VOLUME: 10, ISSUE: 13
INDEXED IN: Scopus WOS CrossRef: 1
IN MY: ORCID | CIÊNCIAVITAE
74
TITLE: Special Issue: Rheology and Quality Research of Cereal-Based Food
AUTHORS: Raymundo, A ; Torres, MD; Sousa, I ;
PUBLISHED: 2020, SOURCE: FOODS, VOLUME: 9, ISSUE: 11
INDEXED IN: Scopus WOS CrossRef: 2
IN MY: ORCID | CIÊNCIAVITAE
75
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
76
TITLE: Yogurt as an alternative ingredient to improve the functional and nutritional properties of gluten-free breads
AUTHORS: Graça, C; Raymundo, A ; Sousa, I ;
PUBLISHED: 2020, SOURCE: Foods, VOLUME: 9, ISSUE: 2
INDEXED IN: Scopus CrossRef: 18 Handle
IN MY: ORCID | CIÊNCIAVITAE
77
TITLE: Development of new microalgae-based sourdough "crostini": functional effects of Arthrospira platensis (spirulina) addition  Full Text
AUTHORS: Niccolai, A; Venturi, M; Galli, V; Pini, N; Rodolfi, L; Biondi, N; D'Ottavio, M; Batista, AP; Raymundo, A ; Granchi, L; Tredici, MR;
PUBLISHED: 2019, SOURCE: SCIENTIFIC REPORTS, VOLUME: 9, ISSUE: 1
INDEXED IN: Scopus WOS CrossRef: 70 Handle
IN MY: ORCID | CIÊNCIAVITAE
78
TITLE: Edible Brown Seaweed in Gluten-Free Pasta: Technological and Nutritional Evaluation
AUTHORS: Fradinho, P; Raymundo, A ; Sousa, I ; Dominguez, H; Torres, MD;
PUBLISHED: 2019, SOURCE: FOODS, VOLUME: 8, ISSUE: 12
INDEXED IN: Scopus WOS CrossRef: 33 Handle
IN MY: ORCID | CIÊNCIAVITAE
79
TITLE: Functional and thermorheological properties of rice flour gels for gluten-free pasta applications  Full Text
AUTHORS: Fradinho, P; Sousa, I; Raymundo, A ;
PUBLISHED: 2019, SOURCE: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, VOLUME: 54, ISSUE: 4
INDEXED IN: Scopus WOS CrossRef: 19 Handle
IN MY: ORCID | CIÊNCIAVITAE
80
TITLE: Microalgae as Functional Ingredients in Savory Food Products: Application to Wheat Crackers
AUTHORS: Batista, AP; Niccolai, A; Bursic, I; Sousa, I ; Raymundo, A ; Rodolfi, L; Biondi, N; Tredici, MR;
PUBLISHED: 2019, SOURCE: FOODS, VOLUME: 8, ISSUE: 12
INDEXED IN: Scopus WOS CrossRef: 93 Handle
IN MY: ORCID | CIÊNCIAVITAE
Page 8 of 15. Total results: 143.

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