Anabela Cristina da Silva Naret Moreira Raymundo
AuthID: R-000-1JS
81
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
82
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
83
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
84
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
85
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
AUTHORS: Fradinho, P; Raymundo, A; Sousa, I; Dominguez, H; Torres, MD;
PUBLISHED: 2019, SOURCE: FOODS, VOLUME: 8, ISSUE: 12
86
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
AUTHORS: Graça, C; Fradinho, P; Sousa, I; Raymundo, A;
PUBLISHED: 2018, SOURCE: LWT - Food Science and Technology, VOLUME: 89
87
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
AUTHORS: Graca, C; Fradinho, P; Sousa, I; Raymundo, A;
PUBLISHED: 2018, SOURCE: LWT-FOOD SCIENCE AND TECHNOLOGY, VOLUME: 89
INDEXED IN: 
WOS
WOS IN MY: 
ORCID
ORCID88
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
AUTHORS: Aguilar, JM; Cordobes, F; Raymundo, A; Guerrero, A;
PUBLISHED: 2017, SOURCE: CARBOHYDRATE POLYMERS, VOLUME: 161
89
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
AUTHORS: Carrera, GVSM; Raymundo, A; Fernandes, FMB; Jordao, N; Sousa, I; da Ponte, MN; Branco, LC;
PUBLISHED: 2017, SOURCE: CARBOHYDRATE POLYMERS, VOLUME: 169
90
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
AUTHORS: Ramos, S; Fradinho, P; Mata, P; Raymundo, A;
PUBLISHED: 2017, SOURCE: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, VOLUME: 97, ISSUE: 6
