Patricia Fradinho
AuthID: R-00F-ZDW
1
TITLE: Biorefinery concept for discarded potatoes: Recovery of starch and bioactive compounds
AUTHORS: Torres, MD; Fradinho, P; Rodriguez, P; Falque, E; Santos, V; Dominguez, H;
PUBLISHED: 2020, SOURCE: JOURNAL OF FOOD ENGINEERING, VOLUME: 275
AUTHORS: Torres, MD; Fradinho, P; Rodriguez, P; Falque, E; Santos, V; Dominguez, H;
PUBLISHED: 2020, SOURCE: JOURNAL OF FOOD ENGINEERING, VOLUME: 275
INDEXED IN: 
Scopus 
WOS
Scopus WOS2
TITLE: Environmentally friendly processing of Laminaria ochroleuca for soft food applications with bioactive properties Full Text
AUTHORS: Fradinho, P; Florez Fernandez, N; Sousa, I; Raymund, A; Dominguez, H; Torres, MD;
PUBLISHED: 2020, SOURCE: JOURNAL OF APPLIED PHYCOLOGY, VOLUME: 32, ISSUE: 2
AUTHORS: Fradinho, P; Florez Fernandez, N; Sousa, I; Raymund, A; Dominguez, H; Torres, MD;
PUBLISHED: 2020, SOURCE: JOURNAL OF APPLIED PHYCOLOGY, VOLUME: 32, ISSUE: 2
INDEXED IN: Scopus WOS
Scopus WOS3
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 WOS4
TITLE: Psyllium husk gel to reinforce structure of gluten-free pasta? Full Text
AUTHORS: Patricia Fradinho; Rita Soares; Alberto Niccolai; Isabel Sousa; Anabela Raymundo;
PUBLISHED: 2020, SOURCE: LWT-FOOD SCIENCE AND TECHNOLOGY, VOLUME: 131
AUTHORS: Patricia Fradinho; Rita Soares; Alberto Niccolai; Isabel Sousa; Anabela Raymundo;
PUBLISHED: 2020, SOURCE: LWT-FOOD SCIENCE AND TECHNOLOGY, VOLUME: 131
INDEXED IN: WOS
WOS5
TITLE: Rheology of Bioactive Hydrogels Formulated with Valuable Fractions from Discarded Potatoes
AUTHORS: Torres, MD; Fradinho, P; Dominguez, H;
PUBLISHED: 2020, SOURCE: 7th Iberian Meeting on Rheology (IBEREO) of the Spanish-Group-of-Rheology (GER) and Portuguese-Society-of-Rheology (SPR) in PROCEEDINGS OF THE IBERIAN MEETING ON RHEOLOGY (IBEREO 2019)
AUTHORS: Torres, MD; Fradinho, P; Dominguez, H;
PUBLISHED: 2020, SOURCE: 7th Iberian Meeting on Rheology (IBEREO) of the Spanish-Group-of-Rheology (GER) and Portuguese-Society-of-Rheology (SPR) in PROCEEDINGS OF THE IBERIAN MEETING ON RHEOLOGY (IBEREO 2019)
INDEXED IN: Scopus WOS
Scopus WOS6
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 WOS7
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
WOS8
TITLE: Developing consumer acceptable biscuits enriched with Psyllium fibre Full Text
AUTHORS: Patricia Fradinho; Cristiana Nunes, MC; Anabela Raymundo;
PUBLISHED: 2015, SOURCE: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, VOLUME: 52, ISSUE: 8
AUTHORS: Patricia Fradinho; Cristiana Nunes, MC; Anabela Raymundo;
PUBLISHED: 2015, SOURCE: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, VOLUME: 52, ISSUE: 8
9
TITLE: Novel foods with microalgal ingredients - Effect of gel setting conditions on the linear viscoelasticity of Spirulina and Haematococcus gels Full Text
AUTHORS: Ana Paula Batista; Ma Cristiana Nunes ; Patricia Fradinho; Luisa Gouveia; Isabel Sousa ; Anabela Raymundo ; Jose M Franco;
PUBLISHED: 2012, SOURCE: JOURNAL OF FOOD ENGINEERING, VOLUME: 110, ISSUE: 2
AUTHORS: Ana Paula Batista; Ma Cristiana Nunes ; Patricia Fradinho; Luisa Gouveia; Isabel Sousa ; Anabela Raymundo ; Jose M Franco;
PUBLISHED: 2012, SOURCE: JOURNAL OF FOOD ENGINEERING, VOLUME: 110, ISSUE: 2
10
TITLE: Utilization of Alkaline-Recovered Proteins from Cape Hake By-Products in the Preparation of Frankfurter-Type Fish Sausages Full Text
AUTHORS: Carla Pires; Irineu Batista; Patricia Fradinho; Sara Costa;
PUBLISHED: 2009, SOURCE: JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY, VOLUME: 18, ISSUE: 1-2
AUTHORS: Carla Pires; Irineu Batista; Patricia Fradinho; Sara Costa;
PUBLISHED: 2009, SOURCE: JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY, VOLUME: 18, ISSUE: 1-2
