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| TIPO |
Descrição |
ANO |
|---|
| Artigo publicado em revista científica internacional com referee |
Carla Sá, Ana Barata, Carla Ramalho, M. Cristiana Nunes, Nelson Tavares (2021). Use of chromium-enriched yeast in the manufacture of French bread. Biomed Biopharm Res., (18) 1: 1-11. DOI: 10.19277/bbr.18.1.255. |
2021 |
| Artigo publicado em revista científica internacional com referee |
Palma, M.L., Nunes, M.C., Gameiro, R., Rodrigues, M., Gothe, S., Tavares, N., Pego, C., Nicolai, M., Pereira, P. (2020). Preliminary sensory evaluation of salty crackers with grape pomace flour. Biomed Biopharm Res., (17) 1: 1-11. DOI: 10.19277/bbr.15.2.182. |
2020 |
| Artigo publicado em revista científica internacional com referee |
Macedo, C.; Nunes, M.C.; Sousa, I.; Raymundo, A. (2020). Rheology methods as a tool to study the impact of whey powder on the dough and breadmaking performance of wheat flour. Fluids, 5 (2), 50. doi:10.3390/fluids5020050. |
2020 |
| Artigo publicado em revista científica internacional com referee |
Beltrão-Martins, R., Nunes, M.C., Ferreira, L.M.M., Peres, J.A., Barros, A.I.R.N.A., Raymundo, A. (2020). Impact of acorn flour on gluten-free dough rheology properties. Foods, (9) 560. doi:10.3390/foods9050560. |
2020 |
| Artigo publicado em revista científica internacional com referee |
Maria Cristiana Nunes, Isabel Fernandes, Inês Vasco, Isabel Sousa, Anabela Raymundo (2020). Tetraselmis chuii as a sustainable and healthy ingredient to produce gluten-free bread: Impact on structure, colour and bioactivity. Foods, 9, 579. doi:10.3390/foods9050579. |
2020 |
| Artigo publicado em revista científica internacional com referee |
Beltrão-Martins, R., Gouvinhas, I., Nunes, M.C., Peres, J. A., Barros, A.I.R.N.A., Raymundo, A. (2020). Acorn flour as a source of bioactive compounds in gluten-free bread. Molecules, 25, 3568. doi:10.3390/molecules25163568. |
2020 |
| Artigo publicado em revista científica internacional com referee |
Khemiri, S., Khelifi, N., Nunes, M.C., Ferreira, A., Gouveia, L., Smaali, I., Raymundo, A. (2020). Microalgae biomass as an additional ingredient of gluten-free bread: Dough rheology, texture quality and nutritional properties. Algal Research, 50, 101998. doi.org/10.1016/j.a |
2020 |
| Capítulo de livro científico ou técnico |
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. Springer Proceedings in Material |
2020 |
| Artigo publicado em revista científica internacional com referee |
Nunes, M.C., Graça, C., Vlaisavljevic, S., Tenreiro, A., Sousa, I., Raymundo, A. (2020). Microalgae cell disruption: Effect on the bioactivity and rheology of wheat bread. Algal Research, 45, 101749. doi.org/10.1016/j.algal.2019.101749. |
2020 |
| Capítulo de livro científico ou técnico |
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. |
2019 |
| Artigo publicado em revista científica internacional com referee |
Garcia A., Reis C., Serpa J., Viegas J., Ferreira M., Almeida S., Nunes M.C., Tavares N. (2018). Physical-sensory evaluation of a cereal bar with quinoa: a preliminary study. Biomed Biopharm Res., (15) 1: 27-38. DOI: 10.19277/BBR.15.1.171. |
2018 |
| Artigo publicado em revista científica internacional com referee |
Patricia Fradinho, M. Cristiana Nunes, Anabela Raymundo (2015). Developing consumer acceptable biscuits enriched with Psyllium fibre. Journal of Food Science and Technology, 52 (8), 4830-4840. DOI:10.1007/s13197-014-1549-6 |
2015 |
| Artigo publicado em revista científica internacional com referee |
Raymundo, A., Fradinho, P., Nunes, M.C. (2014). Effect of Psyllium fiber content on the textural and rheological characteristics of biscuit and biscuit dough. Bioactive Carbohydrates and Dietary Fibre, 3, 96-105. DOI:10.1016/j.bcdf.2014.03.001 |
2014 |
| Artigo publicado em revista científica internacional com referee |
Paula Reis Correia, Maria Cristiana Nunes, Maria Luísa Beirão-da-Costa (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, 30 (1), 448-455. |
2013 |
| Artigo publicado em revista científica internacional com referee |
M. Fradique, A. P. Batista, M. C. Nunes, L. Gouveia, N. M. Bandarra, A. Raymundo (2013). Isochrysis galbana and Diacronema vlkianum biomass incorporation in pasta products as PUFA's source. LWT - Food Science and Technology, 50 (1), 312-319. DOI:10.1016/j.lwt.2012.05.006 |
2013 |
| Artigo publicado em revista científica internacional com referee |
C. Pires, S. Costa, A.P. Batista, M.C. Nunes, A. Raymundo, I. Batista (2012). Properties of protein powder prepared from Cape hake by-products. Journal of Food Engineering, 108 (2), 268-275. DOI:10.1016/j.jfoodeng.2011.08.020 |
2012 |
| Artigo publicado em revista científica internacional com referee |
AP Batista, MC Nunes, P Fradinho, L Gouveia, I Sousa, A Raymundo, José M. Franco (2012). Novel foods with microalgal ingredients ¿ Effect of gel setting conditions on the linear viscoelasticity of Spirulina and Haematococcus gels. Journal of Food Engineering |
2012 |
| Artigo publicado em revista científica internacional com referee |
Paula Reis Correia, Maria Cristiana Nunes, Maria Luísa Beirão-da-Costa (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 Hydrocollois, 27(1), 256-263. |
2012 |
| Artigo publicado em revista científica internacional com referee |
José Manuel Aguilar, Ana Paula Batista, M. Cristiana Nunes, Felipe Cordobés, Anabela Raymundo, Antonio Guerrero (2011). From egg yolk/k-Carrageenan dispersions to gel systems: Linear viscoelasticity and texture analysis. Food Hydrocollois, 25 (4): 654-658. Food Colloids 2010: On the Road from Int |
2011 |
| Artigo publicado em revista científica internacional com referee |
A.P. Batista, M.C. Nunes, A. Raymundo, L. Gouveia, I. Sousa, F. Cordobés, A. Guerrero, J.M. Franco (2011). Microalgae biomass interaction in biopolymer gelled systems. Food Hydrocolloids, 25, 817-825. Food Colloids 2010: On the Road from Interfaces to Consumers. DOI:10.1016/j.foodhyd.2010.09.018 |
2011 |
| Artigo publicado em revista científica internacional com referee |
Fradique, M., Batista, A.P., Nunes, M.C., Gouveia, L., Bandarra, N.M., Raymundo, A. (2010). Incorporation of Chlorella vulgaris and Spirulina maxima biomass in pasta products. Part I: Preparation and evaluation. Journal of the Science of Food and Agriculture, 90: 1656-1664. DOI:10.1002/jsfa.3999 |
2010 |
| Capítulo de livro científico ou técnico |
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. EID: 2-s2.0-84898662629 |
2007 |
| Capítulo de livro científico ou técnico |
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. EID: 2-s2.0-77954402878 |
2007 |
| Artigo publicado em revista científica internacional com referee |
P.S. Kulkarni, L.C. Branco, J.G. Crespo, M.C. Nunes, A. Raymundo, C.A.M. Afonso (2007). Comparison of Physicochemical Properties of New Ionic Liquids based on Imidazolium, Quaternary Ammonium and Guanidinium Cations. Chemistry European Journal, 13 (30): 8478-8488. DOI: 10.1002/chem.200700965 |
2007 |
| Artigo publicado em revista científica internacional com referee |
Nunes, M.C., Raymundo, A., Sousa, I. (2006). Rheological behaviour and microstructure of pea protein/kappa-carrageenan/starch gels with different setting conditions. Food Hydrocolloids, 20 (1): 106-113. DOI: 10.1016/j.foodhyd.2005.03.011 |
2006 |
| Artigo publicado em revista científica internacional com referee |
Nunes, M.C., Raymundo, A., Sousa, I. (2006). Gelled vegetable desserts containing pea protein, ¿-carrageenan and starch. European Food Research and Technology, 222 (5-6): 622-628. DOI: 10.1007/s00217-005-0170-3 |
2006 |
| Capítulo de livro científico ou técnico |
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. P.A. Williams & G.O. Phillips. Royal Soc. Chem, 475-483. ISBN: 085404891X. DOI: 10.1039/978184755 |
2004 |
| Capítulo de livro científico ou técnico |
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. PA. Williams & GO. Phillips. Royal Soc. Chem, 54-64. DOI: 10.1039/9781847551 |
2004 |
| Artigo publicado em revista científica internacional com referee |
Nunes, M.C., Batista, P., Raymundo, A., Alves, M.M., Sousa, I. (2003). Vegetable proteins and milk puddings. Colloids and Surfaces B: Biointerfaces, 31 (1-4): 21-29. Food Colloids, Biopolymers and Materials Special Issue. DOI: 10.1016/S0927-7765(03)00040-7 |
2003 |
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