Anabela Cristina da Silva Naret Moreira Raymundo
AuthID: R-000-1JS
41
TITLE: Development of innovative clean label emulsions stabilized by vegetable proteins Full Text
AUTHORS: Cabrita, Marta; Simoes, Sara; Alvarez Castillo, Estefania; Castelo Branco, Diogo; Tasso, Ana; Figueira, Diogo; Guerrero, Antonio; Raymundo, Anabela;
PUBLISHED: 2022, SOURCE: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, VOLUME: 58, ISSUE: 1
AUTHORS: Cabrita, Marta; Simoes, Sara; Alvarez Castillo, Estefania; Castelo Branco, Diogo; Tasso, Ana; Figueira, Diogo; Guerrero, Antonio; Raymundo, Anabela;
PUBLISHED: 2022, SOURCE: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, VOLUME: 58, ISSUE: 1
42
TITLE: New Alternatives to Milk From Pulses: Chickpea and Lupin Beverages With Improved Digestibility and Potential Bioactivities for Human Health
AUTHORS: Duarte, Carla Margarida; Mota, Joana; Assuncao, Ricardo; Martins, Carla; Ribeiro, Ana Cristina; Lima, Ana; Raymundo, Anabela; Nunes, Maria Cristiana; Ferreira, Ricardo Boavida; Sousa, Isabel;
PUBLISHED: 2022, SOURCE: FRONTIERS IN NUTRITION, VOLUME: 9
AUTHORS: Duarte, Carla Margarida; Mota, Joana; Assuncao, Ricardo; Martins, Carla; Ribeiro, Ana Cristina; Lima, Ana; Raymundo, Anabela; Nunes, Maria Cristiana; Ferreira, Ricardo Boavida; Sousa, Isabel;
PUBLISHED: 2022, SOURCE: FRONTIERS IN NUTRITION, VOLUME: 9
43
TITLE: In vitro starch digestibility and estimation of glycemic index in algae-based couscous Full Text
AUTHORS: Khemiri, Sheyma; Nunes, Maria Cristiana; Raymundo, Anabela; Smaali, Issam;
PUBLISHED: 2022, SOURCE: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, VOLUME: 57, ISSUE: 11
AUTHORS: Khemiri, Sheyma; Nunes, Maria Cristiana; Raymundo, Anabela; Smaali, Issam;
PUBLISHED: 2022, SOURCE: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, VOLUME: 57, ISSUE: 11
44
TITLE: Printability evaluation of Chlorella vulgaris snacks Full Text
AUTHORS: Oliveira, S.; Sousa, I.; Raymundo, A.;
PUBLISHED: 2022, SOURCE: ALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS, VOLUME: 68
AUTHORS: Oliveira, S.; Sousa, I.; Raymundo, A.;
PUBLISHED: 2022, SOURCE: ALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS, VOLUME: 68
45
TITLE: 3D printed gluten-free cereal snack with incorporation of Spirulina (Arthrospira platensis) and/or Chlorella vulgaris Full Text
AUTHORS: Letras, P.; Oliveira, S.; Varela, J.; Nunes, M. C.; Raymundo, A.;
PUBLISHED: 2022, SOURCE: ALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS, VOLUME: 68
AUTHORS: Letras, P.; Oliveira, S.; Varela, J.; Nunes, M. C.; Raymundo, A.;
PUBLISHED: 2022, SOURCE: ALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS, VOLUME: 68
46
TITLE: Apple Flour in a Sweet Gluten-Free Bread Formulation: Impact on Nutritional Value, Glycemic Index, Structure and Sensory Profile
AUTHORS: Martins, Rita Beltrao; Nunes, Maria Cristiana; Gouvinhas, Irene; Mendes Ferreira, Luis Miguel; Peres, Jose Alcides; Novo Amorim Barros, Ana Isabel Ramos; Raymundo, Anabela;
PUBLISHED: 2022, SOURCE: FOODS, VOLUME: 11, ISSUE: 20
AUTHORS: Martins, Rita Beltrao; Nunes, Maria Cristiana; Gouvinhas, Irene; Mendes Ferreira, Luis Miguel; Peres, Jose Alcides; Novo Amorim Barros, Ana Isabel Ramos; Raymundo, Anabela;
PUBLISHED: 2022, SOURCE: FOODS, VOLUME: 11, ISSUE: 20
47
TITLE: Yogurt and curd cheese as alternative ingredients to improve the gluten-free breadmaking
AUTHORS: Graça, C; Raymundo, A; Sousa, I;
PUBLISHED: 2022, SOURCE: Frontiers in Nutrition, VOLUME: 9
AUTHORS: Graça, C; Raymundo, A; Sousa, I;
PUBLISHED: 2022, SOURCE: Frontiers in Nutrition, VOLUME: 9
48
TITLE: Acorn flour from holm oak (Quercus rotundifolia): Assessment of nutritional, phenolic, and technological profile
AUTHORS: Martins, Rita Beltrao; Gouvinhas, Irene; Nunes, Maria Cristiana; Ferreira, Luis Mendes; Peres, Jose A.; Raymundo, Anabela; Barros, Ana I. R. N. A.;
PUBLISHED: 2022, SOURCE: CURRENT RESEARCH IN FOOD SCIENCE, VOLUME: 5, ISSUE: 2022
AUTHORS: Martins, Rita Beltrao; Gouvinhas, Irene; Nunes, Maria Cristiana; Ferreira, Luis Mendes; Peres, Jose A.; Raymundo, Anabela; Barros, Ana I. R. N. A.;
PUBLISHED: 2022, SOURCE: CURRENT RESEARCH IN FOOD SCIENCE, VOLUME: 5, ISSUE: 2022
49
TITLE: A rheological approach to 3D printing of plasma protein based doughs
AUTHORS: Estefania Alvarez Castillo; Sonia Oliveira; Carlos Bengoechea; Isabel Sousa; Anabela Raymundo; Antonio Guerrero;
PUBLISHED: 2021, SOURCE: JOURNAL OF FOOD ENGINEERING, VOLUME: 288
AUTHORS: Estefania Alvarez Castillo; Sonia Oliveira; Carlos Bengoechea; Isabel Sousa; Anabela Raymundo; Antonio Guerrero;
PUBLISHED: 2021, SOURCE: JOURNAL OF FOOD ENGINEERING, VOLUME: 288
INDEXED IN: 
Scopus 
WOS
Scopus WOS50
TITLE: Yoghurt and curd cheese addition to wheat bread dough: Impact on in vitro starch digestibility and estimated glycemic index Full Text
AUTHORS: Graça, C; Raymundo, A; Sousa, ID;
PUBLISHED: 2021, SOURCE: Food Chemistry, VOLUME: 339
AUTHORS: Graça, C; Raymundo, A; Sousa, ID;
PUBLISHED: 2021, SOURCE: Food Chemistry, VOLUME: 339
