Patricia Fradinho
AuthID: R-00F-ZDW
1
TITLE: Application of microalgae in baked goods and pasta
AUTHORS: Anabela Raymundo; Patrícia Fradinho; Maria Cristiana Nunes;
PUBLISHED: 2023, SOURCE: Handbook of Food and Feed from Microalgae: Production, Application, Regulation, and Sustainability
AUTHORS: Anabela Raymundo; Patrícia Fradinho; Maria Cristiana Nunes;
PUBLISHED: 2023, SOURCE: Handbook of Food and Feed from Microalgae: Production, Application, Regulation, and Sustainability
INDEXED IN: 
Scopus
Scopus2
TITLE: The key role of thermal waters in the development of innovative gelled starch-based matrices
AUTHORS: Torres, MD; Fradinho, P; Raymundo, A; Sousa, I; Falque, E; Dominguez, H;
PUBLISHED: 2021, SOURCE: FOOD HYDROCOLLOIDS, VOLUME: 117
AUTHORS: Torres, MD; Fradinho, P; Raymundo, A; Sousa, I; Falque, E; Dominguez, H;
PUBLISHED: 2021, SOURCE: FOOD HYDROCOLLOIDS, VOLUME: 117
INDEXED IN: Scopus 
WOS
Scopus WOS3
TITLE: Effect of Arthrospira platensis (spirulina) incorporation on the rheological and bioactive properties of gluten-free fresh pasta Full Text
AUTHORS: Patricia Fradinho; Alberto Niccolai; Rita Soares; Liliana Rodolfi; Natascia Biondi; Mario R Tredici; Isabel Sousa; Anabela Raymundo;
PUBLISHED: 2020, SOURCE: ALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS, VOLUME: 45
AUTHORS: Patricia Fradinho; Alberto Niccolai; Rita Soares; Liliana Rodolfi; Natascia Biondi; Mario R Tredici; Isabel Sousa; Anabela Raymundo;
PUBLISHED: 2020, SOURCE: ALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS, VOLUME: 45
INDEXED IN: Scopus WOS
Scopus WOS4
TITLE: Biorefinery concept for discarded potatoes: Recovery of starch and bioactive compounds
AUTHORS: Torres, MD; Fradinho, P; Rodriguez, P; Falque, E; Santos, V; Dominguez, H;
PUBLISHED: 2020, SOURCE: JOURNAL OF FOOD ENGINEERING, VOLUME: 275
AUTHORS: Torres, MD; Fradinho, P; Rodriguez, P; Falque, E; Santos, V; Dominguez, H;
PUBLISHED: 2020, SOURCE: JOURNAL OF FOOD ENGINEERING, VOLUME: 275
INDEXED IN: Scopus WOS
Scopus WOS5
TITLE: Environmentally friendly processing of Laminaria ochroleuca for soft food applications with bioactive properties Full Text
AUTHORS: Fradinho, P; Florez Fernandez, N; Sousa, I; Raymund, A; Dominguez, H; Torres, MD;
PUBLISHED: 2020, SOURCE: JOURNAL OF APPLIED PHYCOLOGY, VOLUME: 32, ISSUE: 2
AUTHORS: Fradinho, P; Florez Fernandez, N; Sousa, I; Raymund, A; Dominguez, H; Torres, MD;
PUBLISHED: 2020, SOURCE: JOURNAL OF APPLIED PHYCOLOGY, VOLUME: 32, ISSUE: 2
INDEXED IN: Scopus WOS
Scopus WOS6
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 WOS7
TITLE: Psyllium husk gel to reinforce structure of gluten-free pasta? Full Text
AUTHORS: Patricia Fradinho; Rita Soares; Alberto Niccolai; Isabel Sousa; Anabela Raymundo;
PUBLISHED: 2020, SOURCE: LWT-FOOD SCIENCE AND TECHNOLOGY, VOLUME: 131
AUTHORS: Patricia Fradinho; Rita Soares; Alberto Niccolai; Isabel Sousa; Anabela Raymundo;
PUBLISHED: 2020, SOURCE: LWT-FOOD SCIENCE AND TECHNOLOGY, VOLUME: 131
INDEXED IN: WOS
WOS8
TITLE: Rheology of Bioactive Hydrogels Formulated with Valuable Fractions from Discarded Potatoes
AUTHORS: Torres, MD; Fradinho, P; Dominguez, H;
PUBLISHED: 2020, SOURCE: 7th Iberian Meeting on Rheology (IBEREO) of the Spanish-Group-of-Rheology (GER) and Portuguese-Society-of-Rheology (SPR) in PROCEEDINGS OF THE IBERIAN MEETING ON RHEOLOGY (IBEREO 2019)
AUTHORS: Torres, MD; Fradinho, P; Dominguez, H;
PUBLISHED: 2020, SOURCE: 7th Iberian Meeting on Rheology (IBEREO) of the Spanish-Group-of-Rheology (GER) and Portuguese-Society-of-Rheology (SPR) in PROCEEDINGS OF THE IBERIAN MEETING ON RHEOLOGY (IBEREO 2019)
INDEXED IN: Scopus WOS
Scopus WOS9
TITLE: Functional and thermorheological properties of rice flour gels for gluten-free pasta applications Full Text
AUTHORS: Patricia Fradinho; Isabel Sousa; Anabela Raymundo;
PUBLISHED: 2019, SOURCE: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, VOLUME: 54, ISSUE: 4
AUTHORS: Patricia Fradinho; Isabel Sousa; Anabela Raymundo;
PUBLISHED: 2019, SOURCE: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, VOLUME: 54, ISSUE: 4
INDEXED IN: Scopus WOS
Scopus WOS10
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: Maria Otilia Carvalho; Patricia Fradinho; Joao Martins, MJ; Ana Magro; Anabela Raymundo; Isabel de Sousa;
PUBLISHED: 2019, SOURCE: JOURNAL OF STORED PRODUCTS RESEARCH, VOLUME: 80
AUTHORS: Maria Otilia Carvalho; Patricia Fradinho; Joao Martins, MJ; Ana Magro; Anabela Raymundo; Isabel de Sousa;
PUBLISHED: 2019, SOURCE: JOURNAL OF STORED PRODUCTS RESEARCH, VOLUME: 80
INDEXED IN: WOS
WOS