Anabela Cristina da Silva Naret Moreira Raymundo
AuthID: R-000-1JS
51
TITLE: Glycemic Response and Bioactive Properties of Gluten-Free Bread with Yoghurt or Curd-Cheese Addition
AUTHORS: Carla Graca; Joana Mota; Ana Lima; Ricardo Boavida Ferreira; Anabela Raymundo; Isabel Sousa;
PUBLISHED: 2020, SOURCE: FOODS, VOLUME: 9, ISSUE: 10
AUTHORS: Carla Graca; Joana Mota; Ana Lima; Ricardo Boavida Ferreira; Anabela Raymundo; Isabel Sousa;
PUBLISHED: 2020, SOURCE: FOODS, VOLUME: 9, ISSUE: 10
INDEXED IN: 
WOS
WOS52
TITLE: Special Issue: Rheology and Quality Research of Cereal-Based Food
AUTHORS: Anabela Raymundo; Maria Dolores Torres; Isabel Sousa;
PUBLISHED: 2020, SOURCE: FOODS, VOLUME: 9, ISSUE: 11
AUTHORS: Anabela Raymundo; Maria Dolores Torres; Isabel Sousa;
PUBLISHED: 2020, SOURCE: FOODS, VOLUME: 9, ISSUE: 11
INDEXED IN: 
Scopus WOS
Scopus WOS53
TITLE: Improving the Technological and Nutritive Properties of Gluten-Free Bread by Fresh Curd Cheese Enrichment
AUTHORS: Carla Graca; Anabela Raymundo; Isabel Sousa;
PUBLISHED: 2020, SOURCE: APPLIED SCIENCES-BASEL, VOLUME: 10, ISSUE: 19
AUTHORS: Carla Graca; Anabela Raymundo; Isabel Sousa;
PUBLISHED: 2020, SOURCE: APPLIED SCIENCES-BASEL, VOLUME: 10, ISSUE: 19
INDEXED IN: WOS
WOS54
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)
INDEXED IN: WOS
WOS55
TITLE: Functional and thermorheological properties of rice flour gels for gluten-free pasta applications Full Text
AUTHORS: Patricia Fradinho; Isabel Sousa; Anabela Raymundo;
PUBLISHED: 2019, SOURCE: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, VOLUME: 54, ISSUE: 4
AUTHORS: Patricia Fradinho; Isabel Sousa; Anabela Raymundo;
PUBLISHED: 2019, SOURCE: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, VOLUME: 54, ISSUE: 4
INDEXED IN: Scopus WOS
Scopus WOS56
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 WOS57
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 WOS58
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 WOS59
TITLE: Wheat Bread with Dairy Products-Technology, Nutritional, and Sensory Properties
AUTHORS: Carla Graca; Anabela Raymundo; Isabel Sousa;
PUBLISHED: 2019, SOURCE: APPLIED SCIENCES-BASEL, VOLUME: 9, ISSUE: 19
AUTHORS: Carla Graca; Anabela Raymundo; Isabel Sousa;
PUBLISHED: 2019, SOURCE: APPLIED SCIENCES-BASEL, VOLUME: 9, ISSUE: 19
INDEXED IN: WOS
WOS60
TITLE: Microalgae as Functional Ingredients in Savory Food Products: Application to Wheat Crackers
AUTHORS: Ana Paula Batista; Alberto Niccolai; Ivana Bursic; Isabel Sousa; Anabela Raymundo; Liliana Rodolfi; Natascia Biondi; Mario R Tredici;
PUBLISHED: 2019, SOURCE: FOODS, VOLUME: 8, ISSUE: 12
AUTHORS: Ana Paula Batista; Alberto Niccolai; Ivana Bursic; Isabel Sousa; Anabela Raymundo; Liliana Rodolfi; Natascia Biondi; Mario R Tredici;
PUBLISHED: 2019, SOURCE: FOODS, VOLUME: 8, ISSUE: 12
INDEXED IN: Scopus WOS
Scopus WOS