Maria Cristiana Henriques Nunes
AuthID: R-000-AS4
41
TITLE: Preliminary sensory evaluation of salty crackers with grape pomace flour. Avaliação sensorial preliminar de bolachas salgadas de farinha de bagaço de uva
AUTHORS: M.Lidia Palma; M.Cristiana Nunes; Rita Gameiro; Marta Rodrigues; Sarah Gothe; Nelson Tavares; Cintia Pego; Marisa Nicolai; Paula Pereira;
PUBLISHED: 2020, SOURCE: Biomedical and Biopharmaceutical Research
AUTHORS: M.Lidia Palma; M.Cristiana Nunes; Rita Gameiro; Marta Rodrigues; Sarah Gothe; Nelson Tavares; Cintia Pego; Marisa Nicolai; Paula Pereira;
PUBLISHED: 2020, SOURCE: Biomedical and Biopharmaceutical Research
INDEXED IN: 
Handle
Handle42
TITLE: Acorn flour as a source of bioactive compounds in gluten-free bread
AUTHORS: Rita B Martins; Irene Gouvinhas; Maria C Nunes; José A Peres; Anabela Raymundo; Ana I Barros;
PUBLISHED: 2020, SOURCE: Molecules
AUTHORS: Rita B Martins; Irene Gouvinhas; Maria C Nunes; José A Peres; Anabela Raymundo; Ana I Barros;
PUBLISHED: 2020, SOURCE: Molecules
INDEXED IN: Handle
Handle43
TITLE: Microalgae biomass as a food ingredient to design added value products
AUTHORS: Raymundo, A; Nunes, MC; Sousa, I;
PUBLISHED: 2019, SOURCE: Valorising Seaweed By-Products
AUTHORS: Raymundo, A; Nunes, MC; Sousa, I;
PUBLISHED: 2019, SOURCE: Valorising Seaweed By-Products
INDEXED IN: 
Scopus
Scopus IN MY: 
ORCID
ORCID44
TITLE: Flow behaviour of vegetable beverages to replace milk
AUTHORS: Mariana Lopes; Margarida Duarte; Cristiana Nunes; Anabela Raymundo; Isabel Sousa;
PUBLISHED: 2019, SOURCE: Recent developments in rheology
AUTHORS: Mariana Lopes; Margarida Duarte; Cristiana Nunes; Anabela Raymundo; Isabel Sousa;
PUBLISHED: 2019, SOURCE: Recent developments in rheology
INDEXED IN: Handle
Handle45
TITLE: Towards a more effective and reliable salt crystallization test for porous building materials: state of the art Full Text
AUTHORS: Barbara Lubelli; Veerle Cnudde; Teresa Diaz Goncalves; Elisa Franzoni; Rob P J van Hees; Ioannis Ioannou; Beatriz Menendez; Cristiana Nunes; Heiner Siedel; Maria Stefanidou; Veronique Verges Belmin; Heather Viles;
PUBLISHED: 2018, SOURCE: MATERIALS AND STRUCTURES, VOLUME: 51, ISSUE: 2
AUTHORS: Barbara Lubelli; Veerle Cnudde; Teresa Diaz Goncalves; Elisa Franzoni; Rob P J van Hees; Ioannis Ioannou; Beatriz Menendez; Cristiana Nunes; Heiner Siedel; Maria Stefanidou; Veronique Verges Belmin; Heather Viles;
PUBLISHED: 2018, SOURCE: MATERIALS AND STRUCTURES, VOLUME: 51, ISSUE: 2
INDEXED IN: Scopus 
WOS
Scopus WOS46
TITLE: Physical-sensory evaluation of a cereal bar with quinoa: a preliminary study. Avaliação físico-sensorial de uma barra de cereais com quinoa: um estudo preliminar
AUTHORS: Ana Garcia; Cristina Reis; Joana Serpa; Joana Viegas; Marta Ferreira; Marta Ferreira; Susana Almeida; Maria Cristina Nunes; Nelson Tavares;
PUBLISHED: 2018, SOURCE: Journal Biomedical and Biopharmaceutical Research, VOLUME: 15, ISSUE: 1
AUTHORS: Ana Garcia; Cristina Reis; Joana Serpa; Joana Viegas; Marta Ferreira; Marta Ferreira; Susana Almeida; Maria Cristina Nunes; Nelson Tavares;
PUBLISHED: 2018, SOURCE: Journal Biomedical and Biopharmaceutical Research, VOLUME: 15, ISSUE: 1
47
TITLE: Developing consumer acceptable biscuits enriched with Psyllium fibre Full Text
AUTHORS: Patricia Fradinho; Cristiana Nunes, MC; Anabela Raymundo;
PUBLISHED: 2015, SOURCE: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, VOLUME: 52, ISSUE: 8
AUTHORS: Patricia Fradinho; Cristiana Nunes, MC; Anabela Raymundo;
PUBLISHED: 2015, SOURCE: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, VOLUME: 52, ISSUE: 8
48
TITLE: Developing consumer acceptable biscuits enriched with Psyllium fibre
AUTHORS: Patricia Fradinho; Cristiana C Nunes; Anabela Raymundo;
PUBLISHED: 2015, SOURCE: Journal of Food Science and Technology, VOLUME: 52, ISSUE: 8
AUTHORS: Patricia Fradinho; Cristiana C Nunes; Anabela Raymundo;
PUBLISHED: 2015, SOURCE: Journal of Food Science and Technology, VOLUME: 52, ISSUE: 8
INDEXED IN: Scopus
Scopus IN MY: ORCID
ORCID49
TITLE: Effect of Psyllium fibre content on the textural and rheological characteristics of biscuit and biscuit dough Full Text
AUTHORS: Raymundo, A; Fradinho, P; Nunes, MC;
PUBLISHED: 2014, SOURCE: Bioactive Carbohydrates and Dietary Fibre, VOLUME: 3, ISSUE: 2
AUTHORS: Raymundo, A; Fradinho, P; Nunes, MC;
PUBLISHED: 2014, SOURCE: Bioactive Carbohydrates and Dietary Fibre, VOLUME: 3, ISSUE: 2
50
TITLE: Isochrysis galbana and Diacronema vlkianum biomass incorporation in pasta products as PUFA’s source
AUTHORS: Mónica Fradique; Ana P Batista; Cristiana M Nunes; Luisa Gouveia; Narcisa M Bandarra; Anabela Raymundo;
PUBLISHED: 2013, SOURCE: LWT - Food Science and Technology, VOLUME: 50
AUTHORS: Mónica Fradique; Ana P Batista; Cristiana M Nunes; Luisa Gouveia; Narcisa M Bandarra; Anabela Raymundo;
PUBLISHED: 2013, SOURCE: LWT - Food Science and Technology, VOLUME: 50
INDEXED IN: Handle
Handle