Patricia Fradinho
AuthID: R-00F-ZDW
11
TITLE: Exploring innovation in a traditional sweet pastry: Pastel de Nata
AUTHORS: Sonia Oliveira; Patricia Fradinho; Paulina Mata; Bruno Moreira Leite; Anabela Raymundo;
PUBLISHED: 2019, SOURCE: Gastro-Science-Chef International Symposium (GSC) on Science and Cooking in INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE, VOLUME: 17
AUTHORS: Sonia Oliveira; Patricia Fradinho; Paulina Mata; Bruno Moreira Leite; Anabela Raymundo;
PUBLISHED: 2019, SOURCE: Gastro-Science-Chef International Symposium (GSC) on Science and Cooking in INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE, VOLUME: 17
INDEXED IN: 
Scopus 
WOS
Scopus WOS12
TITLE: A Novel Way for Whey: Cheese Whey Fermentation Produces an Effective and Environmentally-Safe Alternative to Chlorine
AUTHORS: Maria Isabel S Santos; Patricia Fradinho; Sandro Martins ; Ana Isabel G Lima; Ricardo M S B Boavida Ferreira; Laurentina Pedroso; Maria Adelia S S Ferreira; Isabel Sousa;
PUBLISHED: 2019, SOURCE: APPLIED SCIENCES-BASEL, VOLUME: 9, ISSUE: 14
AUTHORS: Maria Isabel S Santos; Patricia Fradinho; Sandro Martins ; Ana Isabel G Lima; Ricardo M S B Boavida Ferreira; Laurentina Pedroso; Maria Adelia S S Ferreira; Isabel Sousa;
PUBLISHED: 2019, SOURCE: APPLIED SCIENCES-BASEL, VOLUME: 9, ISSUE: 14
INDEXED IN: Scopus WOS
Scopus WOS13
TITLE: Pasta Enrichment with an Amaranth Hydrolysate Affects the Overall Acceptability while Maintaining Antihypertensive Properties
AUTHORS: Eduardo Enrique Valdez Meza; Anabela Raymundo; Oscar G Gerardo Figueroa Salcido; Giovanni I Isai Ramirez Torres; Patricia Fradinho; Sonia Oliveira; Isabel de Sousa; Miroslava Suarez Jimenez; Feliznando I Isidro Cardenas Torres; Alma R Rosa Islas Rubio; Guillermo Rodriguez Olibarria; Noe Ontiveros; Francisco Cabrera Chavez;
PUBLISHED: 2019, SOURCE: FOODS, VOLUME: 8, ISSUE: 8
AUTHORS: Eduardo Enrique Valdez Meza; Anabela Raymundo; Oscar G Gerardo Figueroa Salcido; Giovanni I Isai Ramirez Torres; Patricia Fradinho; Sonia Oliveira; Isabel de Sousa; Miroslava Suarez Jimenez; Feliznando I Isidro Cardenas Torres; Alma R Rosa Islas Rubio; Guillermo Rodriguez Olibarria; Noe Ontiveros; Francisco Cabrera Chavez;
PUBLISHED: 2019, SOURCE: FOODS, VOLUME: 8, ISSUE: 8
INDEXED IN: Scopus WOS
Scopus WOS14
TITLE: Psyllium and Laminaria Partnership-An Overview of Possible Food Gel Applications
AUTHORS: Patricia Fradinho; Anabela Raymundo; Isabel Sousa; Herminia Dominguez; Maria D Dolores Torres;
PUBLISHED: 2019, SOURCE: APPLIED SCIENCES-BASEL, VOLUME: 9, ISSUE: 20
AUTHORS: Patricia Fradinho; Anabela Raymundo; Isabel Sousa; Herminia Dominguez; Maria D Dolores Torres;
PUBLISHED: 2019, SOURCE: APPLIED SCIENCES-BASEL, VOLUME: 9, ISSUE: 20
INDEXED IN: Scopus WOS
Scopus WOS15
TITLE: Edible Brown Seaweed in Gluten-Free Pasta: Technological and Nutritional Evaluation
AUTHORS: Patricia Fradinho; Anabela Raymundo; Isabel Sousa; Herminia Dominguez; Maria Dolores Torres;
PUBLISHED: 2019, SOURCE: FOODS, VOLUME: 8, ISSUE: 12
AUTHORS: Patricia Fradinho; Anabela Raymundo; Isabel Sousa; Herminia Dominguez; Maria Dolores Torres;
PUBLISHED: 2019, SOURCE: FOODS, VOLUME: 8, ISSUE: 12
INDEXED IN: Scopus WOS
Scopus WOS16
TITLE: Impact of Chlorella vulgaris on the rheology of wheat flour dough and bread texture
AUTHORS: Graca, C; Fradinho, P; Sousa, I; Raymundo, A;
PUBLISHED: 2018, SOURCE: LWT-FOOD SCIENCE AND TECHNOLOGY, VOLUME: 89
AUTHORS: Graca, C; Fradinho, P; Sousa, I; Raymundo, A;
PUBLISHED: 2018, SOURCE: LWT-FOOD SCIENCE AND TECHNOLOGY, VOLUME: 89
INDEXED IN: WOS
WOS17
TITLE: Developing consumer acceptable biscuits enriched with Psyllium fibre Full Text
AUTHORS: Patricia Fradinho; Cristiana Nunes, MC; Anabela Raymundo;
PUBLISHED: 2015, SOURCE: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, VOLUME: 52, ISSUE: 8
AUTHORS: Patricia Fradinho; Cristiana Nunes, MC; Anabela Raymundo;
PUBLISHED: 2015, SOURCE: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, VOLUME: 52, ISSUE: 8
18
TITLE: Novel foods with microalgal ingredients - Effect of gel setting conditions on the linear viscoelasticity of Spirulina and Haematococcus gels Full Text
AUTHORS: Ana Paula Batista; Ma Cristiana Nunes ; Patricia Fradinho; Luisa Gouveia; Isabel Sousa ; Anabela Raymundo ; Jose M Franco;
PUBLISHED: 2012, SOURCE: JOURNAL OF FOOD ENGINEERING, VOLUME: 110, ISSUE: 2
AUTHORS: Ana Paula Batista; Ma Cristiana Nunes ; Patricia Fradinho; Luisa Gouveia; Isabel Sousa ; Anabela Raymundo ; Jose M Franco;
PUBLISHED: 2012, SOURCE: JOURNAL OF FOOD ENGINEERING, VOLUME: 110, ISSUE: 2
19
TITLE: Utilization of Alkaline-Recovered Proteins from Cape Hake By-Products in the Preparation of Frankfurter-Type Fish Sausages Full Text
AUTHORS: Carla Pires; Irineu Batista; Patricia Fradinho; Sara Costa;
PUBLISHED: 2009, SOURCE: JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY, VOLUME: 18, ISSUE: 1-2
AUTHORS: Carla Pires; Irineu Batista; Patricia Fradinho; Sara Costa;
PUBLISHED: 2009, SOURCE: JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY, VOLUME: 18, ISSUE: 1-2
