Anabela Cristina da Silva Naret Moreira Raymundo
AuthID: R-000-1JS
51
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
52
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
53
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
54
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 WOS55
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
56
TITLE: Modelling Processes and Products in the Cereal Chain
AUTHORS: Carvalho, O; Charalambides, MN; Djekic, I; Athanassiou, C; Bakalis, S; Benedito, J; Briffaz, A; Castane, C; Della Valle, G; de Sousa, IMN; Erdogdu, F; Feyissa, AH; Kavallieratos, NG; Koulouris, A; Pojic, M; Raymundo, A; Riudavets, J; Sarghini, F; Trematerra, P; Tonda, A;
PUBLISHED: 2021, SOURCE: FOODS, VOLUME: 10, ISSUE: 1
AUTHORS: Carvalho, O; Charalambides, MN; Djekic, I; Athanassiou, C; Bakalis, S; Benedito, J; Briffaz, A; Castane, C; Della Valle, G; de Sousa, IMN; Erdogdu, F; Feyissa, AH; Kavallieratos, NG; Koulouris, A; Pojic, M; Raymundo, A; Riudavets, J; Sarghini, F; Trematerra, P; Tonda, A;
PUBLISHED: 2021, SOURCE: FOODS, VOLUME: 10, ISSUE: 1
57
TITLE: The Impact of Different Types of Shift Work on Blood Pressure and Hypertension: A Systematic Review and Meta-Analysis Full Text
AUTHORS: Madeira, SG; Fernandes, C; Paiva, T; Moreira, CS; Caldeira, D;
PUBLISHED: 2021, SOURCE: INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH, VOLUME: 18, ISSUE: 13
AUTHORS: Madeira, SG; Fernandes, C; Paiva, T; Moreira, CS; Caldeira, D;
PUBLISHED: 2021, SOURCE: INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH, VOLUME: 18, ISSUE: 13
INDEXED IN: Scopus WOS
Scopus WOS58
TITLE: Technological Potential of a Lupin Protein Concentrate as a Nutraceutical Delivery System in Baked Cookies
AUTHORS: Mota, J; Lima, A; Ferreira, RB; Raymundo, A;
PUBLISHED: 2021, SOURCE: FOODS, VOLUME: 10, ISSUE: 8
AUTHORS: Mota, J; Lima, A; Ferreira, RB; Raymundo, A;
PUBLISHED: 2021, SOURCE: FOODS, VOLUME: 10, ISSUE: 8
59
TITLE: Improving nutritional quality of unripe tomato through fermentation by a consortium of yeast and lactic acid bacteria Full Text
AUTHORS: Simões, S; Santos, R; Bento Silva, A; Santos, MV; Mota, M; Duarte, N; Sousa, I; Raymundo, A; Prista, C;
PUBLISHED: 2021, SOURCE: Journal of the Science of Food and Agriculture, VOLUME: 102, ISSUE: 4
AUTHORS: Simões, S; Santos, R; Bento Silva, A; Santos, MV; Mota, M; Duarte, N; Sousa, I; Raymundo, A; Prista, C;
PUBLISHED: 2021, SOURCE: Journal of the Science of Food and Agriculture, VOLUME: 102, ISSUE: 4
60
TITLE: Sourdough fermentation as a tool to improve the nutritional and health‐promoting properties of its derived‐products
AUTHORS: Graça, C; Lima, A; Raymundo, A; Sousa, I;
PUBLISHED: 2021, SOURCE: Fermentation, VOLUME: 7, ISSUE: 4
AUTHORS: Graça, C; Lima, A; Raymundo, A; Sousa, I;
PUBLISHED: 2021, SOURCE: Fermentation, VOLUME: 7, ISSUE: 4
