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Anabela Cristina da Silva Naret Moreira Raymundo
AuthID:
R-000-1JS
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Document Source:
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Article (31)
Proceedings Paper (4)
Article in Press (1)
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Order:
Year Dsc
Year Asc
Cit. WOS Dsc
IF WOS Dsc
Cit. Scopus Dsc
IF Scopus Dsc
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Title Dsc
Results:
10
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30
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Confirmed Publications: 36
11
TITLE:
Incorporation of Chlorella vulgaris and Spirulina maxima biomass in pasta products. Part 1: Preparation and evaluation
Full Text
AUTHORS:
Monica Fradique
;
Ana Paula Batista
;
Cristiana Nunes, MC
;
Luisa Gouveia
;
Narcisa M Bandarra
;
Anabela Raymundo
;
PUBLISHED:
2010
,
SOURCE:
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE,
VOLUME:
90,
ISSUE:
10
INDEXED IN:
Scopus
WOS
CrossRef
IN MY:
ORCID
|
ResearcherID
12
TITLE:
Functional biscuits with PUFA-omega 3 from Isochrysis galbana
Full Text
AUTHORS:
Luisa Gouveia;
Carla Coutinho
;
Emanuel Mendonca
;
Ana Paula Batista
;
Isabel Sousa
;
Narcisa M Bandarra
;
Anabela Raymundo
;
PUBLISHED:
2008
,
SOURCE:
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE,
VOLUME:
88,
ISSUE:
5
INDEXED IN:
Scopus
WOS
CrossRef
IN MY:
ORCID
|
ResearcherID
13
TITLE:
Spirulina maxima and Diacronema vlkianum microalgae in vegetable gelled desserts
AUTHORS:
Gouveia, L;
Batista, AP
;
Raymundo, A
; Bandarra, N;
PUBLISHED:
2008
,
SOURCE:
Nutrition and Food Science,
VOLUME:
38,
ISSUE:
5
INDEXED IN:
Scopus
CrossRef
IN MY:
ORCID
14
TITLE:
Chlorella vulgaris biomass used as colouring source in traditional butter cookies
Full Text
AUTHORS:
Luisa Gouveia;
Ana Paula Batista
; Ana Miranda;
Jose Empis
;
Anabela Raymundo
;
PUBLISHED:
2007
,
SOURCE:
4th International Congress on Pigments in Food
in
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES,
VOLUME:
8,
ISSUE:
3
INDEXED IN:
Scopus
WOS
CrossRef
IN MY:
ORCID
|
ResearcherID
15
TITLE:
Comparison of physicochemical properties of new ionic liquids based on imidazolium, quaternary ammonium, and guanidinium cations
Full Text
AUTHORS:
Prashant S Kulkarni
;
Luis C Branco
;
Joao G Crespo
;
Cristiana C Nunes
;
Anabela Raymundo
;
Carlos A M Afonso
;
PUBLISHED:
2007
,
SOURCE:
CHEMISTRY-A EUROPEAN JOURNAL,
VOLUME:
13,
ISSUE:
30
INDEXED IN:
Scopus
WOS
CrossRef
IN MY:
ORCID
|
ResearcherID
16
TITLE:
Chlorella vulgaris and Haematococcus pluvialis biomass as colouring and antioxidant in food emulsions
Full Text
AUTHORS:
Gouveia, L
;
Raymundo, A
;
Batista, AP
;
Sousa, I
;
Empis, J
;
PUBLISHED:
2006
,
SOURCE:
EUROPEAN FOOD RESEARCH AND TECHNOLOGY,
VOLUME:
222,
ISSUE:
3-4
INDEXED IN:
Scopus
WOS
CrossRef
IN MY:
ORCID
|
ResearcherID
17
TITLE:
Colored food emulsions - Implications of pigment addition on the rheological behavior and microstructure
Full Text
AUTHORS:
Ana Paula Batista
;
Anabela Raymundo
;
Isabel Sousa
;
Jose Empis
; Jose Maria Franco;
PUBLISHED:
2006
,
SOURCE:
FOOD BIOPHYSICS,
VOLUME:
1,
ISSUE:
4
INDEXED IN:
Scopus
WOS
CrossRef
IN MY:
ORCID
|
ResearcherID
18
TITLE:
Extensional flow behaviour of natural fibre-filled dough and its relationship with structure and properties
Full Text
AUTHORS:
Piteira, MF
;
Maia, JM
;
Raymundo, A
;
Sousa, I
;
PUBLISHED:
2006
,
SOURCE:
JOURNAL OF NON-NEWTONIAN FLUID MECHANICS,
VOLUME:
137,
ISSUE:
1-3
INDEXED IN:
Scopus
WOS
CrossRef
IN MY:
ORCID
|
ResearcherID
19
TITLE:
Gelled vegetable desserts containing pea protein, kappa-carrageenan and starch
Full Text
AUTHORS:
Nunes, M
;
Raymundo, A
;
Sousa, I
;
PUBLISHED:
2006
,
SOURCE:
EUROPEAN FOOD RESEARCH AND TECHNOLOGY,
VOLUME:
222,
ISSUE:
5-6
INDEXED IN:
Scopus
WOS
CrossRef
IN MY:
ORCID
|
ResearcherID
20
TITLE:
Rheological behaviour and microstructure of pea protein/kappa-carrageenan/starch gels with different setting conditions
Full Text
AUTHORS:
Nunes, MC
;
Raymundo, A
;
Sousa, I
;
PUBLISHED:
2006
,
SOURCE:
FOOD HYDROCOLLOIDS,
VOLUME:
20,
ISSUE:
1
INDEXED IN:
Scopus
WOS
CrossRef
IN MY:
ORCID
|
ResearcherID
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