Anabela Cristina da Silva Naret Moreira Raymundo
AuthID: R-000-1JS
61
TITLE: Development and physicochemical characterization of a new grass pea (Lathyrus sativusL.) miso Full Text
AUTHORS: Santos, R; Mansidao, A; Mota, M; Raymundo, A; Prista, C;
PUBLISHED: 2020, SOURCE: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, VOLUME: 101, ISSUE: 6
AUTHORS: Santos, R; Mansidao, A; Mota, M; Raymundo, A; Prista, C;
PUBLISHED: 2020, SOURCE: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, VOLUME: 101, ISSUE: 6
62
TITLE: Special Issue: Rheology and Quality Research of Cereal-Based Food
AUTHORS: Raymundo, A; Torres, MD; Sousa, I;
PUBLISHED: 2020, SOURCE: FOODS, VOLUME: 9, ISSUE: 11
AUTHORS: Raymundo, A; Torres, MD; Sousa, I;
PUBLISHED: 2020, SOURCE: FOODS, VOLUME: 9, ISSUE: 11
63
TITLE: Functional and thermorheological properties of rice flour gels for gluten-free pasta applications Full Text
AUTHORS: Fradinho, P; Sousa, I; Raymundo, A;
PUBLISHED: 2019, SOURCE: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, VOLUME: 54, ISSUE: 4
AUTHORS: Fradinho, P; Sousa, I; Raymundo, A;
PUBLISHED: 2019, SOURCE: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, VOLUME: 54, ISSUE: 4
64
TITLE: Paddy rice stored under hermetic conditions: The effect of relative humidity, temperature and storage time in suppressing Sitophilus zeamais and impact on rice quality Full Text
AUTHORS: Carvalho, MO; Fradinho, P; Martins, MJ; Magro, A; Raymundo, A; de Sousa, I;
PUBLISHED: 2019, SOURCE: JOURNAL OF STORED PRODUCTS RESEARCH, VOLUME: 80
AUTHORS: Carvalho, MO; Fradinho, P; Martins, MJ; Magro, A; Raymundo, A; de Sousa, I;
PUBLISHED: 2019, SOURCE: JOURNAL OF STORED PRODUCTS RESEARCH, VOLUME: 80
65
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 WOS66
TITLE: Pasta Enrichment with an Amaranth Hydrolysate Affects the Overall Acceptability while Maintaining Antihypertensive Properties
AUTHORS: Valdez Meza, EE; Raymundo, A; Figueroa Salcido, OG; Ramirez Torres, GI; Fradinho, P; Oliveira, S; de Sousa, I; Suarez Jimenez, M; Cardenas Torres, FI; Islas Rubio, AR; Rodriguez Olibarria, G; Ontiveros, N; Cabrera Chavez, F;
PUBLISHED: 2019, SOURCE: FOODS, VOLUME: 8, ISSUE: 8
AUTHORS: Valdez Meza, EE; Raymundo, A; Figueroa Salcido, OG; Ramirez Torres, GI; Fradinho, P; Oliveira, S; de Sousa, I; Suarez Jimenez, M; Cardenas Torres, FI; Islas Rubio, AR; Rodriguez Olibarria, G; Ontiveros, N; Cabrera Chavez, F;
PUBLISHED: 2019, SOURCE: FOODS, VOLUME: 8, ISSUE: 8
67
TITLE: Wheat bread with dairy products-technology, nutritional, and sensory properties
AUTHORS: Graça, C; Raymundo, A; Sousa, I;
PUBLISHED: 2019, SOURCE: Applied Sciences (Switzerland), VOLUME: 9, ISSUE: 19
AUTHORS: Graça, C; Raymundo, A; Sousa, I;
PUBLISHED: 2019, SOURCE: Applied Sciences (Switzerland), VOLUME: 9, ISSUE: 19
68
TITLE: Psyllium and Laminaria Partnership-An Overview of Possible Food Gel Applications
AUTHORS: Fradinho, P; Raymundo, A; Sousa, I; Dominguez, H; Torres, MD;
PUBLISHED: 2019, SOURCE: APPLIED SCIENCES-BASEL, VOLUME: 9, ISSUE: 20
AUTHORS: Fradinho, P; Raymundo, A; Sousa, I; Dominguez, H; Torres, MD;
PUBLISHED: 2019, SOURCE: APPLIED SCIENCES-BASEL, VOLUME: 9, ISSUE: 20
69
TITLE: Development of new microalgae-based sourdough "crostini": functional effects of Arthrospira platensis (spirulina) addition Full Text
AUTHORS: Niccolai, A; Venturi, M; Galli, V; Pini, N; Rodolfi, L; Biondi, N; D'Ottavio, M; Batista, AP; Raymundo, A; Granchi, L; Tredici, MR;
PUBLISHED: 2019, SOURCE: SCIENTIFIC REPORTS, VOLUME: 9, ISSUE: 1
AUTHORS: Niccolai, A; Venturi, M; Galli, V; Pini, N; Rodolfi, L; Biondi, N; D'Ottavio, M; Batista, AP; Raymundo, A; Granchi, L; Tredici, MR;
PUBLISHED: 2019, SOURCE: SCIENTIFIC REPORTS, VOLUME: 9, ISSUE: 1
70
TITLE: Microalgae as Functional Ingredients in Savory Food Products: Application to Wheat Crackers
AUTHORS: Batista, AP; Niccolai, A; Bursic, I; Sousa, I; Raymundo, A; Rodolfi, L; Biondi, N; Tredici, MR;
PUBLISHED: 2019, SOURCE: FOODS, VOLUME: 8, ISSUE: 12
AUTHORS: Batista, AP; Niccolai, A; Bursic, I; Sousa, I; Raymundo, A; Rodolfi, L; Biondi, N; Tredici, MR;
PUBLISHED: 2019, SOURCE: FOODS, VOLUME: 8, ISSUE: 12
