Maria Cristiana Henriques Nunes
AuthID: R-000-AS4
31
TITLE: Use of chromium-enriched yeast in the manufacture of French bread. Utilização de levedura enriquecida em crómio no fabrico de pão tipo francês
AUTHORS: Carla Sá; Ana Barata; Carla Ramalho; Cristiana C Nunes; Nelson Tavares;
PUBLISHED: 2021, SOURCE: Journal Biomedical and Biopharmaceutical Research, VOLUME: 18, ISSUE: 1
AUTHORS: Carla Sá; Ana Barata; Carla Ramalho; Cristiana C Nunes; Nelson Tavares;
PUBLISHED: 2021, SOURCE: Journal Biomedical and Biopharmaceutical Research, VOLUME: 18, ISSUE: 1
32
TITLE: Technological Feasibility of Couscous-Algae-Supplemented Formulae: Process Description, Nutritional Properties and In Vitro Digestibility
AUTHORS: Khemiri, S; Nunes, MC; Bessa, RJB; Alves, SP; Smaali, I; Raymundo, A;
PUBLISHED: 2021, SOURCE: FOODS, VOLUME: 10, ISSUE: 12
AUTHORS: Khemiri, S; Nunes, MC; Bessa, RJB; Alves, SP; Smaali, I; Raymundo, A;
PUBLISHED: 2021, SOURCE: FOODS, VOLUME: 10, ISSUE: 12
33
TITLE: Technological Feasibility of Couscous-Algae-Supplemented Formulae: Process Description, Nutritional Properties and In Vitro Digestibility
AUTHORS: Sheyma Khemiri; Maria C Nunes; Rui J Bessa; Susana P Alves; Issam Smaali; Anabela Raymundo;
PUBLISHED: 2021, SOURCE: Foods
AUTHORS: Sheyma Khemiri; Maria C Nunes; Rui J Bessa; Susana P Alves; Issam Smaali; Anabela Raymundo;
PUBLISHED: 2021, SOURCE: Foods
INDEXED IN: 
Handle
Handle34
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
AUTHORS: Nunes, MC; Graca, C; Vlaisavljevic, S; Tenreiro, A; Sousa, I; Raymundo, A;
PUBLISHED: 2020, SOURCE: ALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS, VOLUME: 45
35
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
AUTHORS: Macedo, C; Nunes, MC; Sousa, I; Raymundo, A;
PUBLISHED: 2020, SOURCE: FLUIDS, VOLUME: 5, ISSUE: 2
36
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
AUTHORS: Nunes, MC; Fernandes, I; Vasco, I; Sousa, I; Raymundo, A;
PUBLISHED: 2020, SOURCE: FOODS, VOLUME: 9, ISSUE: 5
37
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
AUTHORS: Martins, RB; Nunes, MC; Ferreira, LMM; Peres, JA; Barros, AIRNA; Raymundo, A;
PUBLISHED: 2020, SOURCE: FOODS, VOLUME: 9, ISSUE: 5
38
TITLE: Preliminary sensory evaluation of salty crackers with grape pomace flour [Avaliação sensorial preliminar de bolachas salgadas de farinha de bagaço de uva]. Avaliação sensorial preliminar de bolachas salgadas de farinha de bagaço de uva
AUTHORS: Palma, ML; Nunes, MC; Gameiro, R; Rodrigues, M; Gothe, S; Tavares, N; Pego, C ; Nicolai, M; Pereira, P;
PUBLISHED: 2020, SOURCE: Biomedical and Biopharmaceutical Research, VOLUME: 17, ISSUE: 1
AUTHORS: Palma, ML; Nunes, MC; Gameiro, R; Rodrigues, M; Gothe, S; Tavares, N; Pego, C ; Nicolai, M; Pereira, P;
PUBLISHED: 2020, SOURCE: Biomedical and Biopharmaceutical Research, VOLUME: 17, ISSUE: 1
39
TITLE: Microalgae biomass as an additional ingredient of gluten-free bread: Dough rheology, texture quality and nutritional properties
AUTHORS: Khemiri, S; Khelifi, N; Nunes, MC; Ferreira, A; Gouveia, L; Smaali, I; Raymundo, A;
PUBLISHED: 2020, SOURCE: ALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS, VOLUME: 50
AUTHORS: Khemiri, S; Khelifi, N; Nunes, MC; Ferreira, A; Gouveia, L; Smaali, I; Raymundo, A;
PUBLISHED: 2020, SOURCE: ALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS, VOLUME: 50
40
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
AUTHORS: Martins, RB; Gouvinhas, I; Nunes, MC; Peres, JA; Raymundo, A; Barros, AIRNA;
PUBLISHED: 2020, SOURCE: MOLECULES, VOLUME: 25, ISSUE: 16
