71
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
INDEXED IN: Scopus WOS CrossRef: 70 Handle
IN MY: ORCID
72
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
INDEXED IN: Scopus WOS CrossRef: 93 Handle
IN MY: ORCID
73
TITLE: Edible Brown Seaweed in Gluten-Free Pasta: Technological and Nutritional Evaluation
AUTHORS: Fradinho, P; Raymundo, A; Sousa, I; Dominguez, H; Torres, MD;
PUBLISHED: 2019, SOURCE: FOODS, VOLUME: 8, ISSUE: 12
INDEXED IN: Scopus WOS CrossRef: 33 Handle
IN MY: ORCID
74
TITLE: Impact of Chlorella vulgaris on the rheology of wheat flour dough and bread texture  Full Text
AUTHORS: Graça, C; Fradinho, P; Sousa, I; Raymundo, A;
PUBLISHED: 2018, SOURCE: LWT - Food Science and Technology, VOLUME: 89
INDEXED IN: Scopus CrossRef: 87
IN MY: ORCID
75
TITLE: Impact of Chlorella vulgaris on the rheology of wheat flour dough and bread texture
AUTHORS: Graca, C; Fradinho, P; Sousa, I; Raymundo, A;
PUBLISHED: 2018, SOURCE: LWT-FOOD SCIENCE AND TECHNOLOGY, VOLUME: 89
INDEXED IN: WOS
IN MY: ORCID
76
TITLE: Thermal gelation of mixed egg yolk/kappa-carrageenan dispersions  Full Text
AUTHORS: Aguilar, JM; Cordobes, F; Raymundo, A; Guerrero, A;
PUBLISHED: 2017, SOURCE: CARBOHYDRATE POLYMERS, VOLUME: 161
INDEXED IN: WOS CrossRef: 23
IN MY: ORCID
77
TITLE: Tetramethylguanidine-based gels and colloids of cellulose  Full Text
AUTHORS: Carrera, GVSM; Raymundo, A; Fernandes, FMB; Jordao, N; Sousa, I; da Ponte, MN; Branco, LC;
PUBLISHED: 2017, SOURCE: CARBOHYDRATE POLYMERS, VOLUME: 169
INDEXED IN: Scopus WOS CrossRef: 8 Handle
IN MY: ORCID
78
TITLE: Assessing gelling properties of chia (Salvia hispanica L.) flour through rheological characterization. Gelling properties of chia (<i>Salvia hispanica</i>L.) flour  Full Text
AUTHORS: Ramos, S; Fradinho, P; Mata, P; Raymundo, A;
PUBLISHED: 2017, SOURCE: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, VOLUME: 97, ISSUE: 6
INDEXED IN: WOS CrossRef: 13
IN MY: ORCID
79
TITLE: Evaluation of Marine Microalga Diacronema vlkianum Biomass Fatty Acid Assimilation in Wistar Rats  Full Text
AUTHORS: de Mello Sampayo, C; Paterna, A; Polizzi, A; Duarte, D; Batista, I; Pinto, R; Goncalves, P; Raymundo, A; Batista, AP; Gouveia, L; Silva Lima, B; Bandarra, NM;
PUBLISHED: 2017, SOURCE: MOLECULES, VOLUME: 22, ISSUE: 7
INDEXED IN: Scopus WOS CrossRef: 10
IN MY: ORCID
80
TITLE: Microalgae biomass as an alternative ingredient in cookies: Sensory, physical and chemical properties, antioxidant activity and in vitro digestibility  Full Text
AUTHORS: Batista, AP; Niccolai, A; Fradinho, P; Fragoso, S; Bursic, I; Rodolfi, L; Biondi, N; Tredici, MR; Sousa, I; Raymundo, A;
PUBLISHED: 2017, SOURCE: ALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS, VOLUME: 26
INDEXED IN: WOS CrossRef: 245
IN MY: ORCID
Page 8 of 11. Total results: 106.