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Anabela Raymundo

Showing results (1-10 of 64) with videos related to

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Foods (Basel, Switzerland)|January 25, 2020
Yogurt as an Alternative Ingredient to Improve the Functional and Nutritional Properties of Gluten-Free BreadsCarla Graça, Anabela Raymundo, Isabel Sousa
Frontiers in Nutrition|November 21, 2022
Yogurt and curd cheese as alternative ingredients to improve the gluten-free breadmakingCarla Graça, Anabela Raymundo, Isabel Sousa
Journal of Food Science and Technology|August 6, 2015
Developing consumer acceptable biscuits enriched with Psyllium fibrePatricia Fradinho, M Cristiana Nunes, Anabela Raymundo
Foods (Basel, Switzerland)|October 27, 2020
Special Issue: Rheology and Quality Research of Cereal-Based FoodAnabela Raymundo, María Dolores Torres, Isabel Sousa
Food Chemistry|September 3, 2020
Yoghurt and curd cheese addition to wheat bread dough: Impact on in vitro starch digestibility and estimated glycemic indexCarla Graça, Anabela Raymundo, Isabel de Sousa
Molecules (Basel, Switzerland)|February 26, 2025
Impact of Trophic Mode-Driven <i>Chlorella</i> Biomass on Vegan Food Emulsions: Exploring Structure and FunctionalitySheyma Khemiri, Albano Joel Santos, Anabela Raymundo
Gels (Basel, Switzerland)|September 27, 2024
Sustainable Jam with Apple Pomace: Gelling, Rheology, and Composition AnalysisÂndria Viegas, Maria João Alegria, Anabela Raymundo
Gels (Basel, Switzerland)|March 27, 2024
Three-Dimensional Printing of Red Algae Biopolymers: Effect of Locust Bean Gum on Rheology and ProcessabilitySónia Oliveira, Isabel Sousa, Anabela Raymundo, et al.
Journal of the Science of Food and Agriculture|July 29, 2016
Assessing gelling properties of chia (Salvia hispanica L.) flour through rheological characterizationSusana Ramos, Patrícia Fradinho, Paulina Mata, et al.
Foods (Basel, Switzerland)|February 26, 2025
From a Coriander Mayonnaise to a Vegan Analogue: Assessing pH and Salt Influence in a <i>Saccharomyces cerevisiae</i> Yeast Protein Extract and <i>Chlorella vulgaris</i> Mixed SystemPedro Coelho, Carmo Serrano, Norton Komora, et al.
Pageof 7

Showing results (1-10 of 64) with videos related to

Sort By:
Pageof 7
Foods (Basel, Switzerland)|January 25, 2020
Yogurt as an Alternative Ingredient to Improve the Functional and Nutritional Properties of Gluten-Free BreadsCarla Graça, Anabela Raymundo, Isabel Sousa
Frontiers in Nutrition|November 21, 2022
Yogurt and curd cheese as alternative ingredients to improve the gluten-free breadmakingCarla Graça, Anabela Raymundo, Isabel Sousa
Journal of Food Science and Technology|August 6, 2015
Developing consumer acceptable biscuits enriched with Psyllium fibrePatricia Fradinho, M Cristiana Nunes, Anabela Raymundo
Foods (Basel, Switzerland)|October 27, 2020
Special Issue: Rheology and Quality Research of Cereal-Based FoodAnabela Raymundo, María Dolores Torres, Isabel Sousa
Food Chemistry|September 3, 2020
Yoghurt and curd cheese addition to wheat bread dough: Impact on in vitro starch digestibility and estimated glycemic indexCarla Graça, Anabela Raymundo, Isabel de Sousa
Molecules (Basel, Switzerland)|February 26, 2025
Impact of Trophic Mode-Driven <i>Chlorella</i> Biomass on Vegan Food Emulsions: Exploring Structure and FunctionalitySheyma Khemiri, Albano Joel Santos, Anabela Raymundo
Gels (Basel, Switzerland)|September 27, 2024
Sustainable Jam with Apple Pomace: Gelling, Rheology, and Composition AnalysisÂndria Viegas, Maria João Alegria, Anabela Raymundo
Gels (Basel, Switzerland)|March 27, 2024
Three-Dimensional Printing of Red Algae Biopolymers: Effect of Locust Bean Gum on Rheology and ProcessabilitySónia Oliveira, Isabel Sousa, Anabela Raymundo, et al.
Journal of the Science of Food and Agriculture|July 29, 2016
Assessing gelling properties of chia (Salvia hispanica L.) flour through rheological characterizationSusana Ramos, Patrícia Fradinho, Paulina Mata, et al.
Foods (Basel, Switzerland)|February 26, 2025
From a Coriander Mayonnaise to a Vegan Analogue: Assessing pH and Salt Influence in a <i>Saccharomyces cerevisiae</i> Yeast Protein Extract and <i>Chlorella vulgaris</i> Mixed SystemPedro Coelho, Carmo Serrano, Norton Komora, et al.
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