Anabela Cristina da Silva Naret Moreira Raymundo


AuthID: R-000-1JS

Confirmed Publications: 36



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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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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
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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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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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TITLE: Colored food emulsions - Implications of pigment addition on the rheological behavior and microstructure  Full Text
AUTHORS: Ana Paula Batista; Anabela Raymundo ; Isabel Sousa ; Jose Empis; Jose Maria Franco;
PUBLISHED: 2006, SOURCE: FOOD BIOPHYSICS, VOLUME: 1, ISSUE: 4
INDEXED IN: Scopus WOS CrossRef
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TITLE: Extensional flow behaviour of natural fibre-filled dough and its relationship with structure and properties  Full Text
AUTHORS: Piteira, MF; Maia, JM; Raymundo, A ; Sousa, I ;
PUBLISHED: 2006, SOURCE: JOURNAL OF NON-NEWTONIAN FLUID MECHANICS, VOLUME: 137, ISSUE: 1-3
INDEXED IN: Scopus WOS CrossRef
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TITLE: Gelled vegetable desserts containing pea protein, kappa-carrageenan and starch  Full Text
AUTHORS: Nunes, M ; Raymundo, A ; Sousa, I ;
PUBLISHED: 2006, SOURCE: EUROPEAN FOOD RESEARCH AND TECHNOLOGY, VOLUME: 222, ISSUE: 5-6
INDEXED IN: Scopus WOS CrossRef
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