Anabela Cristina da Silva Naret Moreira Raymundo


AuthID: R-000-1JS

Confirmed Publications: 36



1
TITLE: Influence of Na+, K+ and Ca2+ on mechanical and structural properties of gels from chestnut and rice flours  Full Text
AUTHORS: Torres, MD; Raymundo, A ; Sousa, I ;
PUBLISHED: 2014, SOURCE: CARBOHYDRATE POLYMERS, VOLUME: 102, ISSUE: 1
INDEXED IN: Scopus WOS CrossRef
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2
TITLE: Comparison of microalgal biomass profiles as novel functional ingredient for food products  Full Text
AUTHORS: Ana Paula Batista; Luisa Gouveia; Narcisa M Bandarra; Jose M Franco; Anabela Raymundo ;
PUBLISHED: 2013, SOURCE: ALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS, VOLUME: 2, ISSUE: 2
INDEXED IN: Scopus WOS CrossRef
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3
TITLE: Effect of sucrose, stevia and xylitol on rheological properties of gels from blends of chestnut and rice flours  Full Text
AUTHORS: Torres, MD; Raymundo, A ; Sousa, I ;
PUBLISHED: 2013, SOURCE: CARBOHYDRATE POLYMERS, VOLUME: 98, ISSUE: 1
INDEXED IN: Scopus WOS CrossRef
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4
TITLE: Insights on the safety of carotenogenic Chlorella vulgaris in rodents  Full Text
AUTHORS: Cristina de Mello Sampayo; Luisa L Corvo ; Rogerio Mendes; Diana Duarte; Joana Lucas; Rui Pinto; Ana Paula Batista; Anabela Raymundo ; Beatriz Silva Lima ; Narcisa M Bandarra; Luisa Gouveia;
PUBLISHED: 2013, SOURCE: ALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS, VOLUME: 2, ISSUE: 4
INDEXED IN: Scopus WOS
IN MY: ORCID | ResearcherID
5
TITLE: Isochrysis galbana and Diacronema vlkianum biomass incorporation in pasta products as PUFA's source  Full Text
AUTHORS: Monica Fradique; Ana Paula Batista; Cristiana Nunes, MC ; Luisa Gouveia; Narcisa M Bandarra; Anabela Raymundo ;
PUBLISHED: 2013, SOURCE: LWT-FOOD SCIENCE AND TECHNOLOGY, VOLUME: 50, ISSUE: 1
INDEXED IN: Scopus WOS CrossRef
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6
TITLE: Thermorheological and Textural Behaviour of Gluten-Free Gels Obtained from Chestnut and Rice Flours  Full Text
AUTHORS: Torres, MD; Fradinho, P; Raymundo, A ; Sousa, I ;
PUBLISHED: 2013, SOURCE: Food and Bioprocess Technology, VOLUME: 7, ISSUE: 4
INDEXED IN: Scopus CrossRef Handle
IN MY: ORCID
7
8
TITLE: Properties of protein powder prepared from Cape hake by-products  Full Text
AUTHORS: Pires, C; Costa, S; Batista, AP; Nunes, MC ; Raymundo, A ; Batista, I;
PUBLISHED: 2012, SOURCE: JOURNAL OF FOOD ENGINEERING, VOLUME: 108, ISSUE: 2
INDEXED IN: Scopus WOS CrossRef
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9
TITLE: From egg yolk/kappa-Carrageenan dispersions to gel systems: Linear viscoelasticity and texture analysis  Full Text
AUTHORS: Jose M Manuel Aguilar; Ana Paula Batista; Ma Cristiana Nunes ; Felipe Cordobes; Anabela Raymundo ; Antonio Guerrero;
PUBLISHED: 2011, SOURCE: Conference on Food Colloids 2010 - On the Road From Interfaces to Consumers in FOOD HYDROCOLLOIDS, VOLUME: 25, ISSUE: 4
INDEXED IN: Scopus WOS CrossRef
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10
TITLE: Microalgae biomass interaction in biopolymer gelled systems  Full Text
AUTHORS: Batista, AP; Nunes, MC ; Raymundo, A ; Gouveia, L; Sousa, I ; Cordobes, F; Guerrero, A; Franco, JM;
PUBLISHED: 2011, SOURCE: Conference on Food Colloids 2010 - On the Road From Interfaces to Consumers in FOOD HYDROCOLLOIDS, VOLUME: 25, ISSUE: 4
INDEXED IN: Scopus WOS CrossRef
IN MY: ORCID | ResearcherID
Page 1 of 4. Total results: 36.

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