Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Filters

Anabela Raymundo

Showing results (21-30 of 64) with videos related to

Pageof 7
Sort By:
Foods (Basel, Switzerland)|July 27, 2024
Algae-Boosted Chickpea Hummus: Improving Nutrition and Texture with Seaweeds and MicroalgaeJosé Matheus, Maria João Alegria, Maria Cristiana Nunes, et al.
Foods (Basel, Switzerland)|December 1, 2019
Edible Brown Seaweed in Gluten-Free Pasta: Technological and Nutritional EvaluationPatrícia Fradinho, Anabela Raymundo, Isabel Sousa, et al.
Foods (Basel, Switzerland)|January 23, 2024
Development of Healthy Snacks Incorporating Meal from <i>Tenebrio molitor</i> and <i>Alphitobius diaperinus</i> Using 3D Printing TechnologyFrancisco Madail Herdeiro, Maria Otília Carvalho, Maria Cristiana Nunes, et al.
Journal of the Science of Food and Agriculture|May 3, 2014
Protein gels and emulsions from mixtures of Cape hake and pea proteinsAna Sofia Tomé, Carla Pires, Irineu Batista, et al.
Foods (Basel, Switzerland)|May 8, 2020
<i>Tetraselmis chuii</i> as a Sustainable and Healthy Ingredient to Produce Gluten-Free Bread: Impact on Structure, Colour and BioactivityMaria Cristiana Nunes, Isabel Fernandes, Inês Vasco, et al.
Foods (Basel, Switzerland)|May 4, 2026
Valorization of Co-Products from Barbecue Sauce Production Through Fermentation ProcessesAna Catarina Costa, Joana Braga, Miguel Figueiredo Nascimento, et al.
Foods (Basel, Switzerland)|February 15, 2022
Improving the Nutritional, Structural, and Sensory Properties of Gluten-Free Bread with Different Species of MicroalgaeMuhammad Waqas Qazi, Inês Gonçalves de Sousa, Maria Cristiana Nunes, et al.
Frontiers in Nutrition|March 7, 2022
Clean Label "Rocha" Pear (<i>Pyrus communis L</i>.) Snack Containing Juice By-Products and <i>Euglena gracilis</i> MicroalgaeXavier Lomba-Viana, Anabela Raymundo, Catarina Prista, et al.
Animals : an Open Access Journal From MDPI|March 29, 2023
The Naked Neck Gene in the Domestic Chicken: A Genetic Strategy to Mitigate the Impact of Heat Stress in Poultry Production-A ReviewElisabete Fernandes, Anabela Raymundo, Luisa Louro Martins, et al.
Food Chemistry: X|February 27, 2023
Improving chestnut physicochemical properties through fermentation - Development of chestnut AmazakeMarisa V Santos, Stefano Banfi, Rafaela Santos, et al.
Pageof 7

Showing results (21-30 of 64) with videos related to

Sort By:
Pageof 7
Foods (Basel, Switzerland)|July 27, 2024
Algae-Boosted Chickpea Hummus: Improving Nutrition and Texture with Seaweeds and MicroalgaeJosé Matheus, Maria João Alegria, Maria Cristiana Nunes, et al.
Foods (Basel, Switzerland)|December 1, 2019
Edible Brown Seaweed in Gluten-Free Pasta: Technological and Nutritional EvaluationPatrícia Fradinho, Anabela Raymundo, Isabel Sousa, et al.
Foods (Basel, Switzerland)|January 23, 2024
Development of Healthy Snacks Incorporating Meal from <i>Tenebrio molitor</i> and <i>Alphitobius diaperinus</i> Using 3D Printing TechnologyFrancisco Madail Herdeiro, Maria Otília Carvalho, Maria Cristiana Nunes, et al.
Journal of the Science of Food and Agriculture|May 3, 2014
Protein gels and emulsions from mixtures of Cape hake and pea proteinsAna Sofia Tomé, Carla Pires, Irineu Batista, et al.
Foods (Basel, Switzerland)|May 8, 2020
<i>Tetraselmis chuii</i> as a Sustainable and Healthy Ingredient to Produce Gluten-Free Bread: Impact on Structure, Colour and BioactivityMaria Cristiana Nunes, Isabel Fernandes, Inês Vasco, et al.
Foods (Basel, Switzerland)|May 4, 2026
Valorization of Co-Products from Barbecue Sauce Production Through Fermentation ProcessesAna Catarina Costa, Joana Braga, Miguel Figueiredo Nascimento, et al.
Foods (Basel, Switzerland)|February 15, 2022
Improving the Nutritional, Structural, and Sensory Properties of Gluten-Free Bread with Different Species of MicroalgaeMuhammad Waqas Qazi, Inês Gonçalves de Sousa, Maria Cristiana Nunes, et al.
Frontiers in Nutrition|March 7, 2022
Clean Label "Rocha" Pear (<i>Pyrus communis L</i>.) Snack Containing Juice By-Products and <i>Euglena gracilis</i> MicroalgaeXavier Lomba-Viana, Anabela Raymundo, Catarina Prista, et al.
Animals : an Open Access Journal From MDPI|March 29, 2023
The Naked Neck Gene in the Domestic Chicken: A Genetic Strategy to Mitigate the Impact of Heat Stress in Poultry Production-A ReviewElisabete Fernandes, Anabela Raymundo, Luisa Louro Martins, et al.
Food Chemistry: X|February 27, 2023
Improving chestnut physicochemical properties through fermentation - Development of chestnut AmazakeMarisa V Santos, Stefano Banfi, Rafaela Santos, et al.
Pageof 7