Anabela Cristina da Silva Naret Moreira Raymundo
AuthID: R-000-1JS
41
TITLE: Yogurt as an Alternative Ingredient to Improve the Functional and Nutritional Properties of Gluten-Free Breads
AUTHORS: Carla Graca; Anabela Raymundo; Isabel Sousa;
PUBLISHED: 2020, SOURCE: FOODS, VOLUME: 9, ISSUE: 2
AUTHORS: Carla Graca; Anabela Raymundo; Isabel Sousa;
PUBLISHED: 2020, SOURCE: FOODS, VOLUME: 9, ISSUE: 2
INDEXED IN: 
WOS
WOS42
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: Joana Prado; Joao Chieppe; Anabela Raymundo; David Fangueiro;
PUBLISHED: 2020, SOURCE: JOURNAL OF CLEANER PRODUCTION, VOLUME: 263
AUTHORS: Joana Prado; Joao Chieppe; Anabela Raymundo; David Fangueiro;
PUBLISHED: 2020, SOURCE: JOURNAL OF CLEANER PRODUCTION, VOLUME: 263
INDEXED IN: 
Scopus WOS
Scopus WOS43
TITLE: Rheology Methods as a Tool to Study the Impact of Whey Powder on the Dough and Breadmaking Performance of Wheat Flour
AUTHORS: Christine Macedo; Maria Cristiana Nunes; Isabel Sousa; Anabela Raymundo;
PUBLISHED: 2020, SOURCE: FLUIDS, VOLUME: 5, ISSUE: 2
AUTHORS: Christine Macedo; Maria Cristiana Nunes; Isabel Sousa; Anabela Raymundo;
PUBLISHED: 2020, SOURCE: FLUIDS, VOLUME: 5, ISSUE: 2
INDEXED IN: Scopus WOS
Scopus WOS44
TITLE: Tetraselmis chuiias a Sustainable and Healthy Ingredient to Produce Gluten-Free Bread: Impact on Structure, Colour and Bioactivity
AUTHORS: Maria Cristiana Nunes; Isabel Fernandes; Ines Vasco; Isabel Sousa; Anabela Raymundo;
PUBLISHED: 2020, SOURCE: FOODS, VOLUME: 9, ISSUE: 5
AUTHORS: Maria Cristiana Nunes; Isabel Fernandes; Ines Vasco; Isabel Sousa; Anabela Raymundo;
PUBLISHED: 2020, SOURCE: FOODS, VOLUME: 9, ISSUE: 5
INDEXED IN: Scopus WOS
Scopus WOS45
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
INDEXED IN: Scopus WOS
Scopus WOS46
TITLE: Impact of Acorn Flour on Gluten-Free Dough Rheology Properties
AUTHORS: Beltrao Martins, RB; Nunes, MC; M. Ferreira, LMM; A. Peres, JA; R. N. A. Barros, AIRNA; Raymundo, A;
PUBLISHED: 2020, SOURCE: FOODS, VOLUME: 9, ISSUE: 5
AUTHORS: Beltrao Martins, RB; Nunes, MC; M. Ferreira, LMM; A. Peres, JA; R. N. A. Barros, AIRNA; Raymundo, A;
PUBLISHED: 2020, SOURCE: FOODS, VOLUME: 9, ISSUE: 5
INDEXED IN: Scopus WOS
Scopus WOS47
TITLE: Special Issue: Eco-Novel Food and Feed
AUTHORS: Isabel Sousa; Anabela Raymundo; Maria Dolores Torres;
PUBLISHED: 2020, SOURCE: APPLIED SCIENCES-BASEL, VOLUME: 10, ISSUE: 13
AUTHORS: Isabel Sousa; Anabela Raymundo; Maria Dolores Torres;
PUBLISHED: 2020, SOURCE: APPLIED SCIENCES-BASEL, VOLUME: 10, ISSUE: 13
INDEXED IN: Scopus WOS
Scopus WOS48
TITLE: Microalgae biomass as an additional ingredient of gluten-free bread: Dough rheology, texture quality and nutritional properties Full Text
AUTHORS: Sheyma Khemiri; Nadia Khelifi; Maria Cristiana Nunes; Alice Ferreira; Luisa Gouveia; Issam Smaali; Anabela Raymundo;
PUBLISHED: 2020, SOURCE: ALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS, VOLUME: 50
AUTHORS: Sheyma Khemiri; Nadia Khelifi; Maria Cristiana Nunes; Alice Ferreira; Luisa Gouveia; Issam Smaali; Anabela Raymundo;
PUBLISHED: 2020, SOURCE: ALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS, VOLUME: 50
INDEXED IN: Scopus WOS
Scopus WOS49
TITLE: Lupin Seed Protein Extract Can Efficiently Enrich the Physical Properties of Cookies Prepared with Alternative Flours
AUTHORS: Joana Mota; Ana Lima; Ricardo B B. Ferreira; Anabela Raymundo;
PUBLISHED: 2020, SOURCE: FOODS, VOLUME: 9, ISSUE: 8
AUTHORS: Joana Mota; Ana Lima; Ricardo B B. Ferreira; Anabela Raymundo;
PUBLISHED: 2020, SOURCE: FOODS, VOLUME: 9, ISSUE: 8
INDEXED IN: Scopus WOS
Scopus WOS50
TITLE: Development and physicochemical characterization of a new grass pea (Lathyrus sativusL.) miso Full Text
AUTHORS: Rafaela Santos; Ana Mansidao; Mariana Mota; Anabela Raymundo; Catarina Prista;
PUBLISHED: 2020, SOURCE: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
AUTHORS: Rafaela Santos; Ana Mansidao; Mariana Mota; Anabela Raymundo; Catarina Prista;
PUBLISHED: 2020, SOURCE: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
INDEXED IN: Scopus WOS
Scopus WOS