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Anabela Raymundo

Showing results (11-20 of 64) with videos related to

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Molecules (Basel, Switzerland)|September 9, 2023
The Experimental Development of Emulsions Enriched and Stabilized by Recovering Matter from <i>Spirulina</i> Biomass: Valorization of Residue into a Sustainable Protein SourceAnna Rafaela Cavalcante Braga, Maria Cristiana Nunes, Anabela Raymundo
Foods (Basel, Switzerland)|March 10, 2022
Innovative and Healthier Dairy Products through the Addition of Microalgae: A ReviewHéctor Hernández, Maria Cristiana Nunes, Catarina Prista, et al.
Foods (Basel, Switzerland)|August 9, 2020
Lupin Seed Protein Extract Can Efficiently Enrich the Physical Properties of Cookies Prepared with Alternative FloursJoana Mota, Ana Lima, Ricardo B Ferreira, et al.
Foods (Basel, Switzerland)|August 27, 2021
Technological Potential of a Lupin Protein Concentrate as a Nutraceutical Delivery System in Baked CookiesJoana Mota, Ana Lima, Ricardo B Ferreira, et al.
Foods (Basel, Switzerland)|March 10, 2022
Development of Healthy Protein-Rich Crackers Using <i>Tenebrio molitor</i> FlourAnna Djouadi, Joana Rides Sales, Maria Otília Carvalho, et al.
Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|December 14, 2022
Fermented unripe tomato paste - Development of innovative salad dressings as a contribution to circular economySara Simões, Rafaela Santos, Isabel Sousa, et al.
Foods (Basel, Switzerland)|December 11, 2025
Fermentation Process Evaluation of a Sustainable and Innovative Miso Made from Alternative LegumesRafaela Santos, Beatriz Parente, Mariana Mota, et al.
Foods (Basel, Switzerland)|June 10, 2023
Development of a Clean Label Mayonnaise Using Fruit FlourMaria Rocha Vieira, Sara Simões, Cecilio Carrera-Sánchez, et al.
Journal of the Science of Food and Agriculture|October 2, 2020
Development and physicochemical characterization of a new grass pea (Lathyrus sativus L.) misoRafaela Santos, Ana Mansidão, Mariana Mota, et al.
Journal of the Science of Food and Agriculture|February 5, 2025
Nutritional features of organic peas (Pisum sativum L.) cultivated in different Italian environments and rheological profile of pea-enriched crackersCamilla Tibaldi, Sónia Oliveira, Giovanni Dinelli, et al.
Pageof 7

Showing results (11-20 of 64) with videos related to

Sort By:
Pageof 7
Molecules (Basel, Switzerland)|September 9, 2023
The Experimental Development of Emulsions Enriched and Stabilized by Recovering Matter from <i>Spirulina</i> Biomass: Valorization of Residue into a Sustainable Protein SourceAnna Rafaela Cavalcante Braga, Maria Cristiana Nunes, Anabela Raymundo
Foods (Basel, Switzerland)|March 10, 2022
Innovative and Healthier Dairy Products through the Addition of Microalgae: A ReviewHéctor Hernández, Maria Cristiana Nunes, Catarina Prista, et al.
Foods (Basel, Switzerland)|August 9, 2020
Lupin Seed Protein Extract Can Efficiently Enrich the Physical Properties of Cookies Prepared with Alternative FloursJoana Mota, Ana Lima, Ricardo B Ferreira, et al.
Foods (Basel, Switzerland)|August 27, 2021
Technological Potential of a Lupin Protein Concentrate as a Nutraceutical Delivery System in Baked CookiesJoana Mota, Ana Lima, Ricardo B Ferreira, et al.
Foods (Basel, Switzerland)|March 10, 2022
Development of Healthy Protein-Rich Crackers Using <i>Tenebrio molitor</i> FlourAnna Djouadi, Joana Rides Sales, Maria Otília Carvalho, et al.
Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|December 14, 2022
Fermented unripe tomato paste - Development of innovative salad dressings as a contribution to circular economySara Simões, Rafaela Santos, Isabel Sousa, et al.
Foods (Basel, Switzerland)|December 11, 2025
Fermentation Process Evaluation of a Sustainable and Innovative Miso Made from Alternative LegumesRafaela Santos, Beatriz Parente, Mariana Mota, et al.
Foods (Basel, Switzerland)|June 10, 2023
Development of a Clean Label Mayonnaise Using Fruit FlourMaria Rocha Vieira, Sara Simões, Cecilio Carrera-Sánchez, et al.
Journal of the Science of Food and Agriculture|October 2, 2020
Development and physicochemical characterization of a new grass pea (Lathyrus sativus L.) misoRafaela Santos, Ana Mansidão, Mariana Mota, et al.
Journal of the Science of Food and Agriculture|February 5, 2025
Nutritional features of organic peas (Pisum sativum L.) cultivated in different Italian environments and rheological profile of pea-enriched crackersCamilla Tibaldi, Sónia Oliveira, Giovanni Dinelli, et al.
Pageof 7