Maria Cristiana Henriques Nunes
AuthID: R-000-AS4
31
TITLE: Rheology Methods as a Tool to Study the Impact of Whey Powder on the Dough and Breadmaking Performance of Wheat Flour
AUTHORS: Macedo, C; Nunes, MC; Sousa, I; Raymundo, A;
PUBLISHED: 2020, SOURCE: FLUIDS, VOLUME: 5, ISSUE: 2
AUTHORS: Macedo, C; Nunes, MC; Sousa, I; Raymundo, A;
PUBLISHED: 2020, SOURCE: FLUIDS, VOLUME: 5, ISSUE: 2
32
TITLE: Tetraselmis chuiias a Sustainable and Healthy Ingredient to Produce Gluten-Free Bread: Impact on Structure, Colour and Bioactivity
AUTHORS: Nunes, MC; Fernandes, I; Vasco, I; Sousa, I; Raymundo, A;
PUBLISHED: 2020, SOURCE: FOODS, VOLUME: 9, ISSUE: 5
AUTHORS: Nunes, MC; Fernandes, I; Vasco, I; Sousa, I; Raymundo, A;
PUBLISHED: 2020, SOURCE: FOODS, VOLUME: 9, ISSUE: 5
33
TITLE: Impact of Acorn Flour on Gluten-Free Dough Rheology Properties
AUTHORS: Martins, RB; Nunes, MC; Ferreira, LMM; Peres, JA; Barros, AIRNA; Raymundo, A;
PUBLISHED: 2020, SOURCE: FOODS, VOLUME: 9, ISSUE: 5
AUTHORS: Martins, RB; Nunes, MC; Ferreira, LMM; Peres, JA; Barros, AIRNA; Raymundo, A;
PUBLISHED: 2020, SOURCE: FOODS, VOLUME: 9, ISSUE: 5
34
TITLE: Preliminary sensory evaluation of salty crackers with grape pomace flour [Avaliação sensorial preliminar de bolachas salgadas de farinha de bagaço de uva]. Avaliação sensorial preliminar de bolachas salgadas de farinha de bagaço de uva
AUTHORS: Palma, ML; Nunes, MC; Gameiro, R; Rodrigues, M; Gothe, S; Tavares, N; Pego, C ; Nicolai, M; Pereira, P;
PUBLISHED: 2020, SOURCE: Biomedical and Biopharmaceutical Research, VOLUME: 17, ISSUE: 1
AUTHORS: Palma, ML; Nunes, MC; Gameiro, R; Rodrigues, M; Gothe, S; Tavares, N; Pego, C ; Nicolai, M; Pereira, P;
PUBLISHED: 2020, SOURCE: Biomedical and Biopharmaceutical Research, VOLUME: 17, ISSUE: 1
35
TITLE: Microalgae biomass as an additional ingredient of gluten-free bread: Dough rheology, texture quality and nutritional properties
AUTHORS: Khemiri, S; Khelifi, N; Nunes, MC; Ferreira, A; Gouveia, L; Smaali, I; Raymundo, A;
PUBLISHED: 2020, SOURCE: ALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS, VOLUME: 50
AUTHORS: Khemiri, S; Khelifi, N; Nunes, MC; Ferreira, A; Gouveia, L; Smaali, I; Raymundo, A;
PUBLISHED: 2020, SOURCE: ALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS, VOLUME: 50
36
TITLE: Acorn Flour as a Source of Bioactive Compounds in Gluten-Free Bread Full Text
AUTHORS: Martins, RB; Gouvinhas, I; Nunes, MC; Peres, JA; Raymundo, A; Barros, AIRNA;
PUBLISHED: 2020, SOURCE: MOLECULES, VOLUME: 25, ISSUE: 16
AUTHORS: Martins, RB; Gouvinhas, I; Nunes, MC; Peres, JA; Raymundo, A; Barros, AIRNA;
PUBLISHED: 2020, SOURCE: MOLECULES, VOLUME: 25, ISSUE: 16
37
TITLE: Flow Behaviour of Vegetable Beverages to Replace Milk
AUTHORS: Lopes, M; Duarte, CM; Nunes, C; Raymundo, A; Sousa, I;
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: Lopes, M; Duarte, CM; Nunes, C; Raymundo, A; Sousa, I;
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)
38
TITLE: Preliminary sensory evaluation of salty crackers with grape pomace flour. Avaliação sensorial preliminar de bolachas salgadas de farinha de bagaço de uva
AUTHORS: M.Lidia Palma; M.Cristiana Nunes; Rita Gameiro; Marta Rodrigues; Sarah Gothe; Nelson Tavares; Cintia Pego; Marisa Nicolai; Paula Pereira;
PUBLISHED: 2020, SOURCE: Biomedical and Biopharmaceutical Research
AUTHORS: M.Lidia Palma; M.Cristiana Nunes; Rita Gameiro; Marta Rodrigues; Sarah Gothe; Nelson Tavares; Cintia Pego; Marisa Nicolai; Paula Pereira;
PUBLISHED: 2020, SOURCE: Biomedical and Biopharmaceutical Research
INDEXED IN: 
Handle
Handle39
TITLE: Acorn flour as a source of bioactive compounds in gluten-free bread
AUTHORS: Rita B Martins; Irene Gouvinhas; Maria C Nunes; José A Peres; Anabela Raymundo; Ana I Barros;
PUBLISHED: 2020, SOURCE: Molecules
AUTHORS: Rita B Martins; Irene Gouvinhas; Maria C Nunes; José A Peres; Anabela Raymundo; Ana I Barros;
PUBLISHED: 2020, SOURCE: Molecules
INDEXED IN: Handle
Handle40
TITLE: Microalgae biomass as a food ingredient to design added value products
AUTHORS: Raymundo, A; Nunes, MC; Sousa, I;
PUBLISHED: 2019, SOURCE: Valorising Seaweed By-Products
AUTHORS: Raymundo, A; Nunes, MC; Sousa, I;
PUBLISHED: 2019, SOURCE: Valorising Seaweed By-Products
INDEXED IN: 
Scopus
Scopus IN MY: 
ORCID
ORCID