Anabela Cristina da Silva Naret Moreira Raymundo
AuthID: R-000-1JS
81
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
82
TITLE: Lupin Seed Protein Extract Can Efficiently Enrich the Physical Properties of Cookies Prepared with Alternative Flours
AUTHORS: Mota, J; Lima, A; Ferreira, RB; Raymundo, A;
PUBLISHED: 2020, SOURCE: FOODS, VOLUME: 9, ISSUE: 8
AUTHORS: Mota, J; Lima, A; Ferreira, RB; Raymundo, A;
PUBLISHED: 2020, SOURCE: FOODS, VOLUME: 9, ISSUE: 8
83
TITLE: Glycemic response and bioactive properties of gluten-free bread with yoghurt or curd-cheese addition
AUTHORS: Graça, C; Mota, J; Lima, A; Ferreira, RB; Raymundo, A; Sousa, I;
PUBLISHED: 2020, SOURCE: Foods, VOLUME: 9, ISSUE: 10
AUTHORS: Graça, C; Mota, J; Lima, A; Ferreira, RB; Raymundo, A; Sousa, I;
PUBLISHED: 2020, SOURCE: Foods, VOLUME: 9, ISSUE: 10
84
TITLE: Improving the technological and nutritive properties of gluten-free bread by fresh curd cheese enrichment
AUTHORS: Graça, C; Raymundo, A; Sousa, I;
PUBLISHED: 2020, SOURCE: Applied Sciences (Switzerland), VOLUME: 10, ISSUE: 19
AUTHORS: Graça, C; Raymundo, A; Sousa, I;
PUBLISHED: 2020, SOURCE: Applied Sciences (Switzerland), VOLUME: 10, ISSUE: 19
85
TITLE: Development and physicochemical characterization of a new grass pea (Lathyrus sativusL.) miso Full Text
AUTHORS: Santos, R; Mansidao, A; Mota, M; Raymundo, A; Prista, C;
PUBLISHED: 2020, SOURCE: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, VOLUME: 101, ISSUE: 6
AUTHORS: Santos, R; Mansidao, A; Mota, M; Raymundo, A; Prista, C;
PUBLISHED: 2020, SOURCE: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, VOLUME: 101, ISSUE: 6
86
TITLE: Special Issue: Rheology and Quality Research of Cereal-Based Food
AUTHORS: Raymundo, A; Torres, MD; Sousa, I;
PUBLISHED: 2020, SOURCE: FOODS, VOLUME: 9, ISSUE: 11
AUTHORS: Raymundo, A; Torres, MD; Sousa, I;
PUBLISHED: 2020, SOURCE: FOODS, VOLUME: 9, ISSUE: 11
87
TITLE: New alternatives to milk from pulses: digestibility and bioactivity
AUTHORS: Carla M Duarte; J. Mota; R. Assunção; C. Martins; Anabela Raymundo; C. Nunes; P. Alvito; Ricardo B Ferreira; Isabel Sousa;
PUBLISHED: 2020, SOURCE: 6th International Conference on Food Chemistry & Technology (FCT-2020) - A Virtual Conference held on 5th - 6th October
AUTHORS: Carla M Duarte; J. Mota; R. Assunção; C. Martins; Anabela Raymundo; C. Nunes; P. Alvito; Ricardo B Ferreira; Isabel Sousa;
PUBLISHED: 2020, SOURCE: 6th International Conference on Food Chemistry & Technology (FCT-2020) - A Virtual Conference held on 5th - 6th October
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TITLE: Functional and thermorheological properties of rice flour gels for gluten-free pasta applications Full Text
AUTHORS: Fradinho, P; Sousa, I; Raymundo, A;
PUBLISHED: 2019, SOURCE: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, VOLUME: 54, ISSUE: 4
AUTHORS: Fradinho, P; Sousa, I; Raymundo, A;
PUBLISHED: 2019, SOURCE: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, VOLUME: 54, ISSUE: 4
89
TITLE: Paddy rice stored under hermetic conditions: The effect of relative humidity, temperature and storage time in suppressing Sitophilus zeamais and impact on rice quality Full Text
AUTHORS: Carvalho, MO; Fradinho, P; Martins, MJ; Magro, A; Raymundo, A; de Sousa, I;
PUBLISHED: 2019, SOURCE: JOURNAL OF STORED PRODUCTS RESEARCH, VOLUME: 80
AUTHORS: Carvalho, MO; Fradinho, P; Martins, MJ; Magro, A; Raymundo, A; de Sousa, I;
PUBLISHED: 2019, SOURCE: JOURNAL OF STORED PRODUCTS RESEARCH, VOLUME: 80
90
TITLE: Development of a fermented green tomato base for dressings and sauces with high nutritional value
AUTHORS: Santos, R; Sousa, I; Raymundo, A; Silva, JS; Prista, C; Mota, M;
PUBLISHED: 2019, SOURCE: XV INTERNATIONAL SYMPOSIUM ON PROCESSING TOMATO, VOLUME: 1233, ISSUE: 1233
AUTHORS: Santos, R; Sousa, I; Raymundo, A; Silva, JS; Prista, C; Mota, M;
PUBLISHED: 2019, SOURCE: XV INTERNATIONAL SYMPOSIUM ON PROCESSING TOMATO, VOLUME: 1233, ISSUE: 1233
