Anabela Cristina da Silva Naret Moreira Raymundo
AuthID: R-000-1JS
71
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
72
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
73
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
74
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
75
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
76
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
77
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
78
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
79
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
80
TITLE: Development of a fermented green tomato base for dressings and sauces with high nutritional value
AUTHORS: Santos, R; Sousa, I; Raymundo, A; Silva, JS; Prista, C; Mota, M;
PUBLISHED: 2019, SOURCE: XV INTERNATIONAL SYMPOSIUM ON PROCESSING TOMATO, VOLUME: 1233, ISSUE: 1233
AUTHORS: Santos, R; Sousa, I; Raymundo, A; Silva, JS; Prista, C; Mota, M;
PUBLISHED: 2019, SOURCE: XV INTERNATIONAL SYMPOSIUM ON PROCESSING TOMATO, VOLUME: 1233, ISSUE: 1233
