Anabela Cristina da Silva Naret Moreira Raymundo
AuthID: R-000-1JS
71
TITLE: Environmentally friendly processing of Laminaria ochroleuca for soft food applications with bioactive properties Full Text
AUTHORS: Fradinho, P; Fl?rez Fern?ndez, N; Sousa, I; Raymund, A; Dom?nguez, H; Torres, MD;
PUBLISHED: 2020, SOURCE: JOURNAL OF APPLIED PHYCOLOGY, VOLUME: 32, ISSUE: 2
AUTHORS: Fradinho, P; Fl?rez Fern?ndez, N; Sousa, I; Raymund, A; Dom?nguez, H; Torres, MD;
PUBLISHED: 2020, SOURCE: JOURNAL OF APPLIED PHYCOLOGY, VOLUME: 32, ISSUE: 2
72
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
AUTHORS: Graça, C; Raymundo, A; Sousa, I;
PUBLISHED: 2020, SOURCE: Foods, VOLUME: 9, ISSUE: 2
73
TITLE: Bio-acidification and enhanced crusting as an alternative to sulphuric acid addition to slurry to mitigate ammonia and greenhouse gases emissions during short term storage Full Text
AUTHORS: Prado, J; Chieppe, J; Raymundo, A; Fangueiro, D;
PUBLISHED: 2020, SOURCE: JOURNAL OF CLEANER PRODUCTION, VOLUME: 263
AUTHORS: Prado, J; Chieppe, J; Raymundo, A; Fangueiro, D;
PUBLISHED: 2020, SOURCE: JOURNAL OF CLEANER PRODUCTION, VOLUME: 263
74
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
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
AUTHORS: Nunes, MC; Fernandes, I; Vasco, I; Sousa, I; Raymundo, A;
PUBLISHED: 2020, SOURCE: FOODS, VOLUME: 9, ISSUE: 5
76
TITLE: Improving the nutritional performance of gluten-free pasta with potato peel autohydrolysis extract Full Text
AUTHORS: Fradinho, P; Oliveira, A; Dominguez, H; Torres, MD; Sousa, I; Raymundo, A;
PUBLISHED: 2020, SOURCE: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, VOLUME: 63
AUTHORS: Fradinho, P; Oliveira, A; Dominguez, H; Torres, MD; Sousa, I; Raymundo, A;
PUBLISHED: 2020, SOURCE: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, VOLUME: 63
77
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
78
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
AUTHORS: Sousa, I; Raymundo, A; Torres, MD;
PUBLISHED: 2020, SOURCE: APPLIED SCIENCES-BASEL, VOLUME: 10, ISSUE: 13
79
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
80
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
AUTHORS: Fradinho, P; Soares, R; Niccolai, A; Sousa, I; Raymundo, A;
PUBLISHED: 2020, SOURCE: LWT-FOOD SCIENCE AND TECHNOLOGY, VOLUME: 131
