The Experimental Development of Emulsions Enriched and Stabilized by Recovering Matter from Spirulina Biomass: Valorization of Residue into a Sustainable Protein Source
Braga, Anna Rafaela Cavalcante, Nunes, Maria Cristiana, Raymundo, Anabela
Published in Molecules (Basel, Switzerland) (01.09.2023)
Published in Molecules (Basel, Switzerland) (01.09.2023)
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Journal Article
Microalgae biomass as an additional ingredient of gluten-free bread: Dough rheology, texture quality and nutritional properties
Khemiri, Sheyma, Khelifi, Nadia, Nunes, Maria Cristiana, Ferreira, Alice, Gouveia, Luisa, Smaali, Issam, Raymundo, Anabela
Published in Algal research (Amsterdam) (01.09.2020)
Published in Algal research (Amsterdam) (01.09.2020)
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Journal Article
Innovative and Healthier Dairy Products through the Addition of Microalgae: A Review
Hernández, Héctor, Nunes, Maria Cristiana, Prista, Catarina, Raymundo, Anabela
Published in Foods (05.03.2022)
Published in Foods (05.03.2022)
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Journal Article
Enhancing the Protein, Mineral Content, and Bioactivity of Wheat Bread through the Utilisation of Microalgal Biomass: A Comparative Study of Chlorella vulgaris, Phaeodactylum tricornutum, and Tetraselmis chuii
Mahmoud, Nancy, Ferreira, Joana, Raymundo, Anabela, Nunes, Maria Cristiana
Published in Applied sciences (01.03.2024)
Published in Applied sciences (01.03.2024)
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Journal Article
Lupin protein concentrate as a novel functional food additive that can reduce colitis-induced inflammation and oxidative stress
Mota Guerreiro, Joana Patrícia, Cara de Anjo Casimiro, Sandra Cristina, Fernandes, João Carlos, Hartmann, Renata M., Schemitt, Elizângela, Picada, Jaqueline, Costa, Luis, Marroni, Norma, Silva Naret Moreira Raymundo, Anabela Cristina, Lima, Ana, de Seixas Boavida Ferreira, Ricardo Manuel
Published in Nutrients (18.05.2022)
Published in Nutrients (18.05.2022)
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Journal Article
Yoghurt as a starter in sourdough fermentation to improve the technological and functional properties of sourdough-wheat bread
Graça, Carla, Edelmann, Minnamari, Raymundo, Anabela, Sousa, Isabel, Coda, Rossana, Sontag-Strohm, Tuula, Huang, Xin
Published in Journal of functional foods (01.01.2022)
Published in Journal of functional foods (01.01.2022)
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Journal Article
Sourdough Fermentation as a Tool to Improve the Nutritional and Health-Promoting Properties of Its Derived-Products
Graça, Carla, Lima, Ana, Raymundo, Anabela, Sousa, Isabel
Published in Fermentation (Basel) (01.12.2021)
Published in Fermentation (Basel) (01.12.2021)
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Journal Article
Partial replacement of soybean meal with Chlorella vulgaris in broiler diets influences performance and improves breast meat quality and fatty acid composition
Boskovic Cabrol, Marija, Martins, Joana C., Malhão, Leonardo P., Alves, Susana P., Bessa, Rui J.B., Almeida, André M., Raymundo, Anabela, Lordelo, Madalena
Published in Poultry science (01.08.2022)
Published in Poultry science (01.08.2022)
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Journal Article
Three-Dimensional Printing of Red Algae Biopolymers: Effect of Locust Bean Gum on Rheology and Processability
Oliveira, Sónia, Sousa, Isabel, Raymundo, Anabela, Bengoechea, Carlos
Published in Gels (23.02.2024)
Published in Gels (23.02.2024)
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Journal Article
Yogurt and curd cheese as alternative ingredients to improve the gluten-free breadmaking
Graça, Carla, Raymundo, Anabela, Sousa, Isabel
Published in Frontiers in nutrition (Lausanne) (04.11.2022)
Published in Frontiers in nutrition (Lausanne) (04.11.2022)
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Journal Article
Development of Healthy Protein-Rich Crackers Using Tenebrio molitor Flour
Djouadi, Anna, Sales, Joana Rides, Carvalho, Maria Otília, Raymundo, Anabela
Published in Foods (26.02.2022)
Published in Foods (26.02.2022)
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Journal Article
Acorn flour and sourdough: an innovative combination to improve gluten free bread characteristics
Beltrão Martins, Rita, Garzón, Raquel, Peres, José Alcides, Barros, Ana I. R. N. A., Raymundo, Anabela, Rosell, Cristina M.
Published in European food research & technology (01.06.2022)
Published in European food research & technology (01.06.2022)
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Journal Article