Anabela Cristina da Silva Naret Moreira Raymundo
AuthID: R-000-1JS
61
TITLE: Yogurt as an alternative ingredient to improve the functional and nutritional properties of gluten-free breads
AUTHORS: Graça, C; Raymundo, A; Sousa, I;
PUBLISHED: 2020, SOURCE: Foods, VOLUME: 9, ISSUE: 2
AUTHORS: Graça, C; Raymundo, A; Sousa, I;
PUBLISHED: 2020, SOURCE: Foods, VOLUME: 9, ISSUE: 2
62
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
63
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
64
TITLE: Improving the nutritional performance of gluten-free pasta with potato peel autohydrolysis extract Full Text
AUTHORS: Fradinho, P; Oliveira, A; Dominguez, H; Torres, MD; Sousa, I; Raymundo, A;
PUBLISHED: 2020, SOURCE: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, VOLUME: 63
AUTHORS: Fradinho, P; Oliveira, A; Dominguez, H; Torres, MD; Sousa, I; Raymundo, A;
PUBLISHED: 2020, SOURCE: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, VOLUME: 63
INDEXED IN: 
Scopus 
WOS
Scopus WOS65
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
66
TITLE: Special Issue: Eco-Novel Food and Feed
AUTHORS: Sousa, I; Raymundo, A; Torres, MD;
PUBLISHED: 2020, SOURCE: APPLIED SCIENCES-BASEL, VOLUME: 10, ISSUE: 13
AUTHORS: Sousa, I; Raymundo, A; Torres, MD;
PUBLISHED: 2020, SOURCE: APPLIED SCIENCES-BASEL, VOLUME: 10, ISSUE: 13
67
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
68
TITLE: Lupin Seed Protein Extract Can Efficiently Enrich the Physical Properties of Cookies Prepared with Alternative Flours
AUTHORS: Mota, J; Lima, A; Ferreira, RB; Raymundo, A;
PUBLISHED: 2020, SOURCE: FOODS, VOLUME: 9, ISSUE: 8
AUTHORS: Mota, J; Lima, A; Ferreira, RB; Raymundo, A;
PUBLISHED: 2020, SOURCE: FOODS, VOLUME: 9, ISSUE: 8
69
TITLE: Glycemic response and bioactive properties of gluten-free bread with yoghurt or curd-cheese addition
AUTHORS: Graça, C; Mota, J; Lima, A; Ferreira, RB; Raymundo, A; Sousa, I;
PUBLISHED: 2020, SOURCE: Foods, VOLUME: 9, ISSUE: 10
AUTHORS: Graça, C; Mota, J; Lima, A; Ferreira, RB; Raymundo, A; Sousa, I;
PUBLISHED: 2020, SOURCE: Foods, VOLUME: 9, ISSUE: 10
70
TITLE: Improving the technological and nutritive properties of gluten-free bread by fresh curd cheese enrichment
AUTHORS: Graça, C; Raymundo, A; Sousa, I;
PUBLISHED: 2020, SOURCE: Applied Sciences (Switzerland), VOLUME: 10, ISSUE: 19
AUTHORS: Graça, C; Raymundo, A; Sousa, I;
PUBLISHED: 2020, SOURCE: Applied Sciences (Switzerland), VOLUME: 10, ISSUE: 19
