Anabela Cristina da Silva Naret Moreira Raymundo


AuthID: R-000-1JS

Confirmed Publications: 143



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82
TITLE: Pasta Enrichment with an Amaranth Hydrolysate Affects the Overall Acceptability while Maintaining Antihypertensive Properties
AUTHORS: Valdez Meza, EE; Raymundo, A ; Figueroa Salcido, OG; Ramirez Torres, GI; Fradinho, P; Oliveira, S; de Sousa, I ; Suarez Jimenez, M; Cardenas Torres, FI; Islas Rubio, AR; Rodriguez Olibarria, G; Ontiveros, N; Cabrera Chavez, F;
PUBLISHED: 2019, SOURCE: FOODS, VOLUME: 8, ISSUE: 8
INDEXED IN: Scopus WOS CrossRef: 20 Handle
IN MY: ORCID | CIÊNCIAVITAE
83
TITLE: Psyllium and Laminaria Partnership-An Overview of Possible Food Gel Applications
AUTHORS: Fradinho, P; Raymundo, A ; Sousa, I ; Dominguez, H; Torres, MD;
PUBLISHED: 2019, SOURCE: APPLIED SCIENCES-BASEL, VOLUME: 9, ISSUE: 20
INDEXED IN: Scopus WOS CrossRef: 3 Handle
IN MY: ORCID | CIÊNCIAVITAE
84
TITLE: Wheat bread with dairy products-technology, nutritional, and sensory properties
AUTHORS: Graça, C; Raymundo, A ; Sousa, I ;
PUBLISHED: 2019, SOURCE: Applied Sciences (Switzerland), VOLUME: 9, ISSUE: 19
INDEXED IN: Scopus CrossRef: 25 Handle
IN MY: ORCID | CIÊNCIAVITAE
85
TITLE: Impact of Chlorella vulgaris on the rheology of wheat flour dough and bread texture
AUTHORS: Graca, C; Fradinho, P; Sousa, I; Raymundo, A ;
PUBLISHED: 2018, SOURCE: LWT-FOOD SCIENCE AND TECHNOLOGY, VOLUME: 89
INDEXED IN: WOS
IN MY: ORCID | CIÊNCIAVITAE
86
TITLE: Assessing gelling properties of chia (Salvia hispanica L.) flour through rheological characterization. Gelling properties of chia (<i>Salvia hispanica</i>L.) flour  Full Text
AUTHORS: Ramos, S; Fradinho, P; Mata, P; Raymundo, A ;
PUBLISHED: 2017, SOURCE: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, VOLUME: 97, ISSUE: 6
INDEXED IN: WOS CrossRef: 13
IN MY: ORCID | CIÊNCIAVITAE
87
TITLE: Evaluation of Marine Microalga Diacronema vlkianum Biomass Fatty Acid Assimilation in Wistar Rats  Full Text
AUTHORS: de Mello Sampayo, C; Paterna, A; Polizzi, A; Duarte, D; Batista, I; Pinto, R; Goncalves, P; Raymundo, A ; Batista, AP; Gouveia, L; Silva Lima, B; Bandarra, NM;
PUBLISHED: 2017, SOURCE: MOLECULES, VOLUME: 22, ISSUE: 7
INDEXED IN: Scopus WOS CrossRef: 10
IN MY: ORCID | CIÊNCIAVITAE
88
TITLE: Microalgae biomass as an alternative ingredient in cookies: Sensory, physical and chemical properties, antioxidant activity and in vitro digestibility  Full Text
AUTHORS: Batista, AP; Niccolai, A; Fradinho, P; Fragoso, S; Bursic, I; Rodolfi, L; Biondi, N; Tredici, MR; Sousa, I ; Raymundo, A ;
PUBLISHED: 2017, SOURCE: ALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS, VOLUME: 26
INDEXED IN: WOS CrossRef: 245
IN MY: ORCID | CIÊNCIAVITAE
89
TITLE: Tetramethylguanidine-based gels and colloids of cellulose  Full Text
AUTHORS: Carrera, GVSM; Raymundo, A ; Fernandes, FMB; Jordao, N; Sousa, I; da Ponte, MN; Branco, LC;
PUBLISHED: 2017, SOURCE: CARBOHYDRATE POLYMERS, VOLUME: 169
INDEXED IN: Scopus WOS CrossRef: 8 Handle
IN MY: ORCID | CIÊNCIAVITAE
90
TITLE: Thermal gelation of mixed egg yolk/kappa-carrageenan dispersions  Full Text
AUTHORS: Aguilar, JM; Cordobes, F; Raymundo, A ; Guerrero, A;
PUBLISHED: 2017, SOURCE: CARBOHYDRATE POLYMERS, VOLUME: 161
INDEXED IN: WOS CrossRef: 23
IN MY: ORCID | CIÊNCIAVITAE
Page 9 of 15. Total results: 143.

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