Teacher
Maria Cristiana Henriques Nunes

Resume

Maria Cristiana Nunes holds a 5 year graduation and a PhD in Food Engineering by ISA/ULisboa. She is Invited Researcher at ISA/ULisboa and member of LEAF Research Center (UI/AGR/04129). She is Invited Assistant Professor at Lisbon School of Medicine/ULisbon, and Assistant Professor at ULusófona. Main research areas of interest: Use of poorly exploited food sources (e.g. microalgae and by-products) for the development of high added value food products; functional properties of macromolecules; rheology behaviour.

Graus

• Pós-Graduação
  Post-graduation in Food Safety Management Systems
• Licenciatura
  Graduation in Food Engineering (5 years)
• Doutoramento
  PhD in Food Engineering

Publicações

Magazine article

• 2022, Rita Beltrão Martins, Irene Gouvinhas, Maria Cristiana Nunes, Luís Mendes Ferreira, José Alcides Peres, Anabela Raymundo, Ana I. R. N. A. Barros (2022). Farinha de Maçã cv. Bravo de Esmolfe: Um Adoçante Sustentável e Funcional para Produção de Pão Doce Isento de Glúten. Química, 46 (165): 108-114., Química
• 2022, Pinheiro V., Ribeiro C., Falcão R., Nunes M.C., Raymundo A. (2022). Incorporação de Chlorella vulgaris em produtos lácteos – desafios e validação. TecnoAlimentar, 33: 28- 32., TecnoAlimentar
• 2004, Nunes, M.C., Raymundo, A., Sousa, I. (2004). Meaningful viscosity values for product technical data – Impact on product development. Food Industry Update Ingredients, 12: 5-9., Food Industry Update Ingredients

Journal issue

• Guest Editor of Foods Special Issue (ISSN 2304-8158) "The Application of Microalgae for the Development of High Added Value Products". https://www.mdpi.com/journal/foods/special_issues/Microalgae_Value_Products

Journal article

• 2024-01-05, Development of Healthy Snacks Incorporating Meal from Tenebrio molitor and Alphitobius diaperinus Using 3D Printing Technology, Foods
• 2023-08-27, Tuning the Bioactive Properties of Dunaliella salina Water Extracts by Ultrasound-Assisted Extraction, Marine Drugs
• 2023-08-22, The Experimental Development of Emulsions Enriched and Stabilized by Recovering Matter from Spirulina Biomass: Valorization of Residue into a Sustainable Protein Source, Molecules
• 2023-06, Nutritional Improvement of Fresh Cheese with Microalga Chlorella vulgaris: Impact on Composition, Structure and Sensory Acceptance, Food Technology and Biotechnology
• 2023-04, Volatile fingerprint impact on the sensory properties of microalgae and development of mitigation strategies, Current Opinion in Food Science
• 2023-03-24, Effect of Grape Pomace Flour in Savory Crackers: Technological, Nutritional and Sensory Properties, Foods
• 2023, The chemistry and bioactive properties behind microalgae-enriched gluten-free breads, International Journal of Food Science & Technology
• 2023, Spirulina and its residual biomass as alternative sustainable ingredients: impact on the rheological and nutritional features of wheat bread manufacture, Frontiers In Food Science And Technology
• 2022-11, Use of European pulses to produce functional beverages – From chickpea and lupin as dairy alternatives, Journal of Functional Foods
• 2022-11, In vitro starch digestibility and estimation of glycemic index in algae-based couscous, International Journal of Food Science & Technology
• 2022-09, 3D printed gluten-free cereal snack with incorporation of Spirulina (Arthrospira platensis) and/or Chlorella vulgaris, Algal Research
• 2022-01-29, Improving the Nutritional, Structural, and Sensory Properties of Gluten-Free Bread with Different Species of Microalgae, Foods
• 2022, New Alternatives to Milk From Pulses: Chickpea and Lupin Beverages With Improved Digestibility and Potential Bioactivities for Human Health, Frontiers in Nutrition
• 2022, Innovative and Healthier Dairy Products through the Addition of Microalgae: A Review, Foods
• 2022, Apple Flour in a Sweet Gluten-Free Bread Formulation: Impact on Nutritional Value, Glycemic Index, Structure and Sensory Profile, Foods
• 2022, Acorn flour from holm oak (Quercus rotundifolia): Assessment of nutritional, phenolic, and technological profile
• 2021-12-20, Technological Feasibility of Couscous-Algae-Supplemented Formulae: Process Description, Nutritional Properties and In Vitro Digestibility, Foods
• 2021-06, Use of chromium-enriched yeast in the manufacture of French bread, Journal Biomedical and Biopharmaceutical Research
• 2020-05-02, Impact of Acorn Flour on Gluten-Free Dough Rheology Properties, Foods
• 2020-04-14, Rheology Methods as a Tool to Study the Impact of Whey Powder on the Dough and Breadmaking Performance of Wheat Flour, Fluids
• 2020, Tetraselmis chuii as a sustainable and healthy ingredient to produce gluten-free bread: impact on structure, colour and bioactivity, Foods
• 2020, Preliminary sensory evaluation of salty crackers with grape pomace flour, Biomedical and Biopharmaceutical Research Journal
• 2020, Microalgal cell disruption: Effect on the bioactivity and rheology of wheat bread, Algal Research
• 2020, Microalgae biomass as an additional ingredient of gluten-free bread: dough rheology, texture quality and nutritional properties, Algal Research
• 2020, Acorn flour as a source of bioactive compounds in gluten-free bread, Molecules
• 2018-06, Physical-sensory evaluation of a cereal bar with quinoa: a preliminary study, Journal Biomedical and Biopharmaceutical Research
• 2015, Developing consumer acceptable biscuits enriched with Psyllium fibre, Journal of Food Science and Technology
• 2014, Effect of Psyllium fibre content on the textural and rheological characteristics of biscuit and biscuit dough, Bioactive Carbohydrates and Dietary Fibre
• 2013, The effect of starch isolation method on physical and functional properties of Portuguese nut starches. II. Q. rotundifolia Lam. and Q. suber Lam. acorns starches, Food Hydrocolloids
• 2013, Isochrysis galbana and Diacronema vlkianum biomass incorporation in pasta products as PUFA's source, LWT - Food Science and Technology
• 2012, The effect of starch isolation method on physical and functional properties of Portuguese nuts starches. I. Chestnuts (Castanea sativa Mill. var. Martainha and Longal) fruits, Food Hydrocolloids
• 2012, Properties of protein powder prepared from Cape hake by-products, Journal of Food Engineering
• 2012, Novel foods with microalgal ingredients – Effect of gel setting conditions on the linear viscoelasticity of Spirulina and Haematococcus gels, Journal of Food Engineering
• 2011, Microalgae biomass interaction in biopolymer gelled systems, Food Hydrocolloids
• 2011, From egg yolk/¿-Carrageenan dispersions to gel systems: Linear viscoelasticity and texture analysis, Food Hydrocolloids
• 2010, Incorporation of Chlorella vulgaris and Spirulina maxima biomass in pasta products. Part 1: Preparation and evaluation, Journal of the Science of Food and Agriculture
• 2007, Comparison of Physicochemical Properties of New Ionic Liquids Based on Imidazolium, Quaternary Ammonium, and Guanidinium Cations, Chemistry - A European Journal
• 2006, Rheological behaviour and microstructure of pea protein/¿- carrageenan/starch gels with different setting conditions, Food Hydrocolloids
• 2005, Gelled vegetable desserts containing pea protein, ¿-carrageenan and starch, European Food Research and Technology
• 2003, Vegetable proteins and milk puddings, Colloids and Surfaces B: Biointerfaces
• 2002, M.C. Nunes, A. Raymundo, J. Empis, I. Sousa (2002). Physical characterisation of commercial mayonnaises and salad dressings. E-rheo, 2: 30-41., E-rheo
• 2002, I.F. Almeida, M.M. Alves, M.C. Nunes, A. Raymundo, M.F. Bahía (2002). Optimization and rheological characterization of an oleogel of cholesterol and mineral oil. E-rheo, 2: 9-19., E-rheo

Thesis / Dissertation

• 2006-07, PhD, M.C. Nunes (2005). Interações proteína/polissacárido em géis proteicos de origem vegetal. Tese de Doutoramento. Instituto Superior de Agronomia. Universidade Técnica de Lisboa.

Book chapter

• 2023, Raymundo, A., Fradinho, P., Nunes, M.C. (2023). Application of microalgae in baked goods and pasta. In Handbook of Food and Feed from Microalgae: Production, Application, Regulation, and Sustainability. Ed. Jacob-Lopes. Academic Press. Chapter 25, 317-334. doi.org/10.1016/B978-0-323-99196-4.00022-X, Handbook of Food and Feed from Microalgae, Elsevier
• 2020, Lopes M., Duarte C.M., Nunes C., Raymundo A., Sousa I. (2020) Flow Behaviour of Vegetable Beverages to Replace Milk. In: Galindo-Rosales F., Campo-Deaño L., Afonso A., Alves M., Pinho F. (eds) Proceedings of the Iberian Meeting on Rheology (IBEREO 2019). IBEREO 2019. Springer Proceedings in Materials. Springer, Cham. doi.org/10.1007/978-3-030-27701-7_18., Springer Nature Switzerland AG
• 2019, Raymundo, A., Nunes, M.C., Sousa, I. (2019). Microalgae biomass as a food ingredient to design added value products. In Valorising seaweed by-products. Ed. Herminia Domínguez & María D. Torres. Nova Science Publishers. ISBN: 978-1-53615-398-9.
• 2011, P. Correia, M.C. Nunes, M.L. Beirão-da-Costa (2011). Amidos de fontes não convencionais. Em: Engenharia dos Biossistemas, Cem Temas de Investigação no Centenário do ISA. Eds. L.S. Pereira, A. Varennes, C. Oliveira, S. Ferreira-Dias. Edições Colibri, 359-362. ISBN: 978-989-689-093-3., Engenharia dos Biossistemas, Cem Temas de Investigação no Centenário do ISA
• 2011, C. Nunes, A. Raymundo, I. Sousa (2011). Utilização de proteínas vegetais na produção de espumas, emulsões e géis. Em: Engenharia dos Biossistemas, Cem Temas de Investigação no Centenário do ISA. Eds. L.S. Pereira, A. Varennes, C. Oliveira, S. Ferreira-Dias. Edições Colibri, 363-366. ISBN: 978-989-689-093-3., Engenharia dos Biossistemas, Cem Temas de Investigação no Centenário do ISA
• 2011, A. Raymundo, C. Nunes, I. Sousa, N. Bandarra, P. Batista, L. Gouveia (2011). Utilização de microalgas como ingredientes funcionais em alimentos com diferentes níveis de processamento. Em: Engenharia dos Biossistemas, Cem Temas de Investigação no Centenário do ISA. Eds. L.S. Pereira, A. Varennes, C. Oliveira, S. Ferreira-Dias. Edições Colibri, 337-340. ISBN: 978-989-689-093-3., Engenharia dos Biossistemas, Cem Temas de Investigação no Centenário do ISA
• 2007, M.S. Temudo, M.C. Nunes, A.P. Batista, F. Carvalheiro, M.P. Esteves, A. Raymundo (2007). Physicochemical caracterization of psyllium fibre. In: Gums and Stabilisers for the Food Industry, 14th Edition. Eds. Peter A. Williams & Glyn O. Phillips. Royal Soc. Chem, 572-577. ISBN: 978-0-85404-461-0. EID: 2-s2.0-84898662629
• 2007, A.P. Batista, l. Gouveia, M.C. Nunes, J.M. Franco, A. Raymundo (2007). Microalgae biomass as a novel functional ingredient in mixed systems. In: Gums and Stabilisers for the Food Industry, 14th Edition. Eds. Peter A. Williams & Glyn O. Phillips. Royal Soc. Chem, 487-494. ISBN: 978-0-85404-461-0. EID: 2-s2.0-77954402878
• 2004, M.F. Piteira, C. Nunes, A. Raymundo, I. Sousa (2004). Effect of principal ingredients on quality of cookies with dietary fibre. In: Gums and Stabilisers for the Food Industry, 12th Edition. Eds. Peter A. Williams & Glyn O. Phillips. Royal Soc. Chem, 475-483. ISBN: 085404891X. DOI: 10.1039/9781847551214-00475, Gums and Stabilizers For the Food Industry 12, 294
• 2004, M.C. Nunes, A. Raymundo, I. Sousa (2004). Effect of thermal treatment and composition on the mechanical properties of pea/kappa-carrageenan/starch desserts. In: Gums and Stabilisers for the Food Industry, 12th Edition. Eds. Peter A. Williams & Glyn O. Phillips. Royal Soc. Chem, 54-64. ISBN: 085404891X. DOI: 10.1039/9781847551214-00054
• 2003, Nunes, M.C. (2003). Propriedades Funcionais das Proteínas. Em: A Química e a Reologia no Processamento dos Alimentos, ed. A. Gomes de Castro, Colecção Ciência e Técnica, Ed. Instituto Piaget, 121-141. ISBN: 972-771-641-5., A Química e a Reologia no Processamento dos Alimentos

Conference paper

• Reis, D., Raymundo, A., Osório, N., Nunes, M.C. (2009). Reformulação de receitas de pastelaria com incorporação de ingredientes hipocalóricos. Atas do 9º Encontro de Química dos Alimentos – CD-ROM. Ed. C.C.G. Silva, Sociedade Portuguesa de Química e Centro de Investigação e Tecnologia Agrária dos Açores. Angra do Heroísmo, Portugal. ISBN: 978-989-20-1532-3., 9º Encontro de Química dos Alimentos
• Raymundo, A., Nunes, M.C., Sousa, I., Empis, J. (2001). Maioneses de tremoço branco: uma alternativa às maioneses tradicionais? Atas do 5º Encontro de Química de Alimentos, 605-608. ISBN: 972-98476-2-2. , 5º Encontro de Química de Alimentos
• Nunes, M.C., Raymundo, A., Alves, M.M., Sousa, I., Empis, J.(2001). Efeito da concentração proteica nas propriedades físicas de geles de tremoço branco. Atas do 5º Encontro de Química de Alimentos, 609-612. ISBN: 972-98476-2-2. , 5º Encontro de Química de Alimentos
• Nunes, M.C., Raymundo, A., Alves, M.M., Sousa, I.(2001). The effect of gelation conditions on viscoelastic linear properties of white lupin protein gels. Atas do 3º Encontro Nacional da Sociedade Portuguesa de Reologia, 171-175. , 3º Encontro Nacional da Sociedade Portuguesa de Reologia
• Nunes, M.C., Raymundo, A., Alves, M.M., Sousa, I. (2001). The effect of time and temperature on gelation of white lupin protein isolates. Atas do 3º Encontro Nacional da Sociedade Portuguesa de Reologia, 53-59., 3º Encontro Nacional da Sociedade Portuguesa de Reologia
• Nunes, M.C, Nunes, L., Morais, H. (2016). Minerais em algumas das espécies de pescado mais consumidas em Portugal. Livro de Atas do XIII Encontro de Química dos Alimentos, Porto, 114-117. ISBN: 978-989-8124-15-9., XIII Encontro de Química dos Alimentos
• Isabel F. Almeida, M.M. Alves, M.C. Nunes, A. Raymundo, M. Fernanda Bahía (2001). Rheological characterization of na oleogel of cholesterol and liquid paraffin. Atas do 3º Encontro Nacional da Sociedade Portuguesa de Reologia, 67-72., 3º Encontro Nacional da Sociedade Portuguesa de Reologia
• Fradique, M., Batista, A.P., Nunes, C., Gouveia, L., Bandarra, N.M., Raymundo, A. (2009). Incorporação de biomassa de microalgas em massas alimentícias como fonte natural de ácidos gordos polinsaturados do tipo w3. Atas do 9º Encontro de Química dos Alimentos – CD-ROM. Ed. C.C.G. Silva, Sociedade Portuguesa de Química e Centro de Investigação e Tecnologia Agrária dos Açores. Angra do Heroísmo, Por, 9º Encontro de Química dos Alimentos
• Fradique M., Batista A.P., Nunes M.C., Serralha F., Raymundo A. (2010). Incorporação de fibra de psyllium em bolachas e pão. Atas do IX Congresso de Nutrição e Alimentação – CD-ROM. Associação Portuguesa de Nutricionistas. Lisboa., IX Congresso de Nutrição e Alimentação
• Fradinho P., Osório N., Nunes C., Serralha F., Raymundo A. (2011). Cookies Enriched With Psyllium Fibre. Atas do X Congresso de Nutrição e Alimentação – CD-ROM. Associação Portuguesa de Nutricionistas. Lisboa., X Congresso de Nutrição e Alimentação
• Alves, M.M., Nunes, M.C., Abreu, C., Afonso, J., Alves, M.R. (2003). Caracterização reológica de gelados. Atas do 6º Encontro de Química de Alimentos, 739-742. ISBN: 972-96065-9-5. , 6º Encontro de Química de Alimentos
• 2016, Nunes, M.C, Saro, S., Muteia, H., Nunes, L., Morais, H. (2016). A importância do combate ao desperdício alimentar. Livro de Atas do XIII Encontro de Química dos Alimentos, Porto, 106-109. ISBN: 978-989-8124-15-9., XIII Encontro de Química dos Alimentos
• 2011, Paula Reis Correia, Maria Cristiana Nunes, Maria Luísa Beirão-da-Costa (2011). Thermal analysis and rheological properties of portuguese nut starches isolated by alkali and enzymatic methods. ICEF11., ICEF11
• 2010, Aguilar J.M., Nunes C., Cordobés F., Raymundo A., Guerrero A. (2010). From egg yolk / k-carrageenan dispersions to gel systems: linear viscoelasticity and texture analysis. In: Thirteenth Food Colloids 2010 – On the road from interfaces to consumers, eds. F. Martínez-López, F. Galisteo-González, J. Maldonado-Valderrama, A. Martín-Rodríguez & M.A. Cabrerizo-Vílchez. Págs. 107-108. Universidad de Gr, Thirteenth Food Colloids 2010
• 2010, A.P. Batista, M.C. Nunes, A. Raymundo, L. Gouveia, I. Sousa, F. Cordobés, A. Guerrero, J.M. Franco (2010). Microalgae biomass interaction in biopolymer gelled systems. In: Thirteenth Food Colloids 2010 – On the road from interfaces to consumers, eds. F. Martínez-López, F. Galisteo-González, J. Maldonado-Valderrama, A. Martín-Rodríguez & M.A. Cabrerizo-Vílchez. Págs. 114-115. Universidad de Granada, Thirteenth Food Colloids 2010
• 2009, Batista, A.P., Nunes, M.C., Fradinho, P., Gouveia, L., Sousa, I., Raymundo, A., Franco, J.M. (2009). Haematoccocus pluvialis microalga biomass in mixed gel systems - rheological characterization under different gel setting conditions. In: Proceedings of the 5th International Symposium on Food Rheology and Structure, eds. P. Fischer, M. Pollard & E.J. Windhab. Págs. 628-629. Laboratory of Food Pro, 5th International Symposium on Food Rheology and Structure
• 2009, Aguilar, J.M., Batista, A.P., Nunes, M.C., Cordobés, F., Raymundo, A., Guerrero, A. (2009). Rheological and texture properties of thermally processed egg yolk/k-carrageenan mixtures. In: Proceedings of the 5th International Symposium on Food Rheology and Structure, eds. P. Fischer, M. Pollard & E.J. Windhab. Págs. 648-649. Laboratory of Food Process Engineering – Institute of Food Science and Nut, 5th International Symposium on Food Rheology and Structure
• 2008, Fradique, M., Batista, A.P., Nunes, C., Gouveia, L., Bandarra, N.M., Raymundo, A. (2008). Microalgae biomass incorporation in pasta products. In: Proceedings of the 5th International Congress on Pigments in Food – For Quality and Health. Ed. M. Heinonen, 182. Helsínquia, Finlândia. ISBN: 978-952-10-4846-3.
• 2008, C. Pires, S. Costa, A.P. Batista, M.C. Nunes, A. Raymundo, I. Batista (2008). Physicochemical, functional and rheological properties of protein powders prepared from Cape hake by-products. In: Rheology in Product Design and Engineering, ed. A. Guerrero, J. Munoz, J.M. Franco, 111-114. ISBN: 978-84-608-0779-7.
• 2008, A.P. Batista, M.C. Nunes, L. Gouveia, I. Sousa, A. Raymundo, J.M. Franco (2008). Influence of gel setting conditions on the linear viscoelastic properties of multicomponent gels with microalgal biomass addition. In: Rheology in Product Design and Engineering, ed. A. Guerrero, J. Munoz, J.M. Franco, 99-102. ISBN: 978-84-608-0779-7.
• 2004, Nunes, M.C., Raymundo, A., Sousa, I. (2004). Effect of composition on the rheological behaviour and microstructure of pea / kappa-carrageenan/ starch gels. In: Progress in Rheology of Biological and Synthetic Polymer Systems, ed. Diogo, A.C. et al., Instituto Politécnico de Beja, Portugal, 31-36. ISBN: 972-99301-0-4.
• 2002, Raymundo, A., Nunes, M.C., Empis, J., Sousa, I. (2002). Optimisation of the production of white lupin protein mayonnaises. In: Proceedings of the 10th International Lupin Conference.
• 2002, Nunes, M.C., Raymundo, A., Alves, M.M., Sousa, I. (2002). Milk puddings without milk. In: Progress in Rheology Theory and Aplications, ed. Boza, F.J., Guerrero, A., Partal, P., Franco, J.M., Munoz, J., 409-412. ISBN: 84-607-4383-7.
• 2002, I. Almeida, M.M. Alves, M.C. Nunes, A. Raymundo, M.F. Bahía (2002). Rheological characterization of an oleogel of sorbitan monostearate and sweet almond oil. In: Progress in Rheology Theory and Aplications, ed. Boza, F.J., Guerrero, A., Partal, P., Franco, J.M., Munoz, J., 351-353. ISBN: 84-607-4383-7.
• 2002, Batista, P., Nunes, M.C., Sousa, I. (2002). Physical characterisation of commercial dairy desserts. In: Progress in Rheology Theory and Aplications, ed. Boza, F.J., Guerrero, A., Partal, P., Franco, J.M., Munoz, J., 449-452. ISBN: 84-607-4383-7.
• 2001, Isabel F. Almeida, M.M. Alves, M.C. Nunes, A. Raymundo, M. Fernanda Bahía (2001). Influência da concentração nas propriedades de um oleogele de álcoois da lã e óleo de rícino. In: Libro de Trabajos do XV Congresso Latino-Americano e Ibérico de Químicos Cosméticos, 642-647., XV Congresso Latino-Americano e Ibérico de Químicos Cosméticos
• 1999, Raymundo, A., Nunes, M.C., Empis, J., Sousa, I. (1999). White lupin protein as an ingredient to produce food emulsions. In: Proceedings of the 9th International Lupin Conference, 455-459., 9th International Lupin Conference
• 1999, Raymundo, A., Nunes, M.C., Empis, J., Sousa, I. (1999). New o/w emulsions stabilised by Lupinus albus protein. In: Proceedings of the AOCS 8th Fats & Oils Latin American Congress., AOCS 8th Fats & Oils Latin American Congress