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Anabela Raymundo

Showing results (51-60 of 64) with videos related to

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Journal of the Science of Food and Agriculture|August 13, 2021
Improving nutritional quality of unripe tomato through fermentation by a consortium of yeast and lactic acid bacteriaSara Simões, Rafaela Santos, Andreia Bento-Silva, et al.
International Journal of Molecular Sciences|December 24, 2021
<i>Lupinus albus</i> Protein Components Inhibit MMP-2 and MMP-9 Gelatinolytic Activity In Vitro and In VivoJoana Mota, Rosa Direito, João Rocha, et al.
Molecules (Basel, Switzerland)|January 8, 2023
Upcycling Rocha do Oeste Pear Pomace as a Sustainable Food Ingredient: Composition, Rheological Behavior and Microstructure Alone and Combined with Yeast Protein ExtractAna Fernandes, Sara Simões, Isabel M P L V O Ferreira, et al.
Current Research in Food Science|November 24, 2022
Acorn flour from holm oak (<i>Quercus rotundifolia</i>): Assessment of nutritional, phenolic, and technological profileRita Beltrão Martins, Irene Gouvinhas, Maria Cristiana Nunes, et al.
Carbohydrate Polymers|May 16, 2017
Tetramethylguanidine-based gels and colloids of celluloseGonçalo V S M Carrera, Anabela Raymundo, Francisco M Braz Fernandes, et al.
Poultry Science|June 16, 2022
Partial replacement of soybean meal with Chlorella vulgaris in broiler diets influences performance and improves breast meat quality and fatty acid compositionMarija Boskovic Cabrol, Joana C Martins, Leonardo P Malhão, et al.
Foods (Basel, Switzerland)|July 11, 2023
Apple Flour in a Sweet Gluten-Free Bread Formulation: Impact on Nutritional Value, Glycemic Index, Structure and Sensory ProfileRita Beltrão Martins, Maria Cristiana Nunes, Irene Gouvinhas, et al.
Foods (Basel, Switzerland)|May 14, 2022
Digestibility of Meat Mineral and Proteins from Broilers Fed with Graded Levels of <i>Chlorella vulgaris</i>Marija Boskovic Cabrol, Joana C Martins, Leonardo P Malhão, et al.
Frontiers in Nutrition|August 1, 2022
New Alternatives to Milk From Pulses: Chickpea and Lupin Beverages With Improved Digestibility and Potential Bioactivities for Human HealthCarla Margarida Duarte, Joana Mota, Ricardo Assunção, et al.
Scientific Reports|December 21, 2019
Development of new microalgae-based sourdough "crostini": functional effects of Arthrospira platensis (spirulina) additionAlberto Niccolai, Manuel Venturi, Viola Galli, et al.
Pageof 7

Showing results (51-60 of 64) with videos related to

Sort By:
Pageof 7
Journal of the Science of Food and Agriculture|August 13, 2021
Improving nutritional quality of unripe tomato through fermentation by a consortium of yeast and lactic acid bacteriaSara Simões, Rafaela Santos, Andreia Bento-Silva, et al.
International Journal of Molecular Sciences|December 24, 2021
<i>Lupinus albus</i> Protein Components Inhibit MMP-2 and MMP-9 Gelatinolytic Activity In Vitro and In VivoJoana Mota, Rosa Direito, João Rocha, et al.
Molecules (Basel, Switzerland)|January 8, 2023
Upcycling Rocha do Oeste Pear Pomace as a Sustainable Food Ingredient: Composition, Rheological Behavior and Microstructure Alone and Combined with Yeast Protein ExtractAna Fernandes, Sara Simões, Isabel M P L V O Ferreira, et al.
Current Research in Food Science|November 24, 2022
Acorn flour from holm oak (<i>Quercus rotundifolia</i>): Assessment of nutritional, phenolic, and technological profileRita Beltrão Martins, Irene Gouvinhas, Maria Cristiana Nunes, et al.
Carbohydrate Polymers|May 16, 2017
Tetramethylguanidine-based gels and colloids of celluloseGonçalo V S M Carrera, Anabela Raymundo, Francisco M Braz Fernandes, et al.
Poultry Science|June 16, 2022
Partial replacement of soybean meal with Chlorella vulgaris in broiler diets influences performance and improves breast meat quality and fatty acid compositionMarija Boskovic Cabrol, Joana C Martins, Leonardo P Malhão, et al.
Foods (Basel, Switzerland)|July 11, 2023
Apple Flour in a Sweet Gluten-Free Bread Formulation: Impact on Nutritional Value, Glycemic Index, Structure and Sensory ProfileRita Beltrão Martins, Maria Cristiana Nunes, Irene Gouvinhas, et al.
Foods (Basel, Switzerland)|May 14, 2022
Digestibility of Meat Mineral and Proteins from Broilers Fed with Graded Levels of <i>Chlorella vulgaris</i>Marija Boskovic Cabrol, Joana C Martins, Leonardo P Malhão, et al.
Frontiers in Nutrition|August 1, 2022
New Alternatives to Milk From Pulses: Chickpea and Lupin Beverages With Improved Digestibility and Potential Bioactivities for Human HealthCarla Margarida Duarte, Joana Mota, Ricardo Assunção, et al.
Scientific Reports|December 21, 2019
Development of new microalgae-based sourdough "crostini": functional effects of Arthrospira platensis (spirulina) additionAlberto Niccolai, Manuel Venturi, Viola Galli, et al.
Pageof 7