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Anabela Raymundo

Showing results (41-50 of 64) with videos related to

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Foods (Basel, Switzerland)|December 24, 2021
<i>Sarcocornia perennis</i>: A Salt Substitute in Savory SnacksElsa Clavel-Coibrié, Joana Ride Sales, Aida Moreira da Silva, et al.
Meat Science|January 26, 2023
White and honey Chlorella vulgaris: Sustainable ingredients with the potential to improve nutritional value of pork frankfurters without compromising qualityMarija Bošković Cabrol, Milica Glišić, Milan Baltić, et al.
Foods (Basel, Switzerland)|July 27, 2024
The Volatile Composition and the Potential Health Benefits of Different Microalgae StrainsMadalena Grácio, Joana Ferreira, Pia Steinrücken, et al.
Foods (Basel, Switzerland)|April 16, 2025
Sustainable Meat Alternatives: Incorporation of <i>Tenebrio molitor</i> and <i>Alphitobius diaperinus</i> Powders into Pork-Based Hybrid HamsLisiane Carvalho, Adriana Ferreira, Ana Novo Barros, et al.
Foods (Basel, Switzerland)|July 29, 2025
Development of a Clean-Label Meat-Free Alternative to Deli HamLisiane Carvalho, Beatriz Caetano, Capucine Godinot, et al.
Antioxidants (Basel, Switzerland)|March 28, 2026
Yeast Protein Extract Emulsions Supplemented with Polyphenolic Compounds: Physical, Chemical and Stability Properties of Colorful EmulsionsBernardo Almeida, Ana Catarina Costa, Filipe Vinagre, et al.
Foods (Basel, Switzerland)|November 28, 2019
Microalgae as Functional Ingredients in Savory Food Products: Application to Wheat CrackersAna Paula Batista, Alberto Niccolai, Ivana Bursic, et al.
Chemistry (Weinheim an Der Bergstrasse, Germany)|August 1, 2007
Comparison of physicochemical properties of new ionic liquids based on imidazolium, quaternary ammonium, and guanidinium cationsPrashant S Kulkarni, Luís C Branco, João G Crespo, et al.
Molecules (Basel, Switzerland)|August 13, 2020
Acorn Flour as a Source of Bioactive Compounds in Gluten-Free BreadRita Beltrão Martins, Irene Gouvinhas, Maria Cristiana Nunes, et al.
International Journal of Environmental Research and Public Health|April 12, 2022
Food By-Product Valorization by Using Plant-Based Coagulants Combined with AOPs for Agro-Industrial Wastewater TreatmentRita Beltrão Martins, Nuno Jorge, Marco S Lucas, et al.
Pageof 7

Showing results (41-50 of 64) with videos related to

Sort By:
Pageof 7
Foods (Basel, Switzerland)|December 24, 2021
<i>Sarcocornia perennis</i>: A Salt Substitute in Savory SnacksElsa Clavel-Coibrié, Joana Ride Sales, Aida Moreira da Silva, et al.
Meat Science|January 26, 2023
White and honey Chlorella vulgaris: Sustainable ingredients with the potential to improve nutritional value of pork frankfurters without compromising qualityMarija Bošković Cabrol, Milica Glišić, Milan Baltić, et al.
Foods (Basel, Switzerland)|July 27, 2024
The Volatile Composition and the Potential Health Benefits of Different Microalgae StrainsMadalena Grácio, Joana Ferreira, Pia Steinrücken, et al.
Foods (Basel, Switzerland)|April 16, 2025
Sustainable Meat Alternatives: Incorporation of <i>Tenebrio molitor</i> and <i>Alphitobius diaperinus</i> Powders into Pork-Based Hybrid HamsLisiane Carvalho, Adriana Ferreira, Ana Novo Barros, et al.
Foods (Basel, Switzerland)|July 29, 2025
Development of a Clean-Label Meat-Free Alternative to Deli HamLisiane Carvalho, Beatriz Caetano, Capucine Godinot, et al.
Antioxidants (Basel, Switzerland)|March 28, 2026
Yeast Protein Extract Emulsions Supplemented with Polyphenolic Compounds: Physical, Chemical and Stability Properties of Colorful EmulsionsBernardo Almeida, Ana Catarina Costa, Filipe Vinagre, et al.
Foods (Basel, Switzerland)|November 28, 2019
Microalgae as Functional Ingredients in Savory Food Products: Application to Wheat CrackersAna Paula Batista, Alberto Niccolai, Ivana Bursic, et al.
Chemistry (Weinheim an Der Bergstrasse, Germany)|August 1, 2007
Comparison of physicochemical properties of new ionic liquids based on imidazolium, quaternary ammonium, and guanidinium cationsPrashant S Kulkarni, Luís C Branco, João G Crespo, et al.
Molecules (Basel, Switzerland)|August 13, 2020
Acorn Flour as a Source of Bioactive Compounds in Gluten-Free BreadRita Beltrão Martins, Irene Gouvinhas, Maria Cristiana Nunes, et al.
International Journal of Environmental Research and Public Health|April 12, 2022
Food By-Product Valorization by Using Plant-Based Coagulants Combined with AOPs for Agro-Industrial Wastewater TreatmentRita Beltrão Martins, Nuno Jorge, Marco S Lucas, et al.
Pageof 7