Showing 1 - 13 results of 13 for search 'Maria Cristiana Nunes', query time: 0.05s Refine Results
  1. 1
    Rheology Methods as a Tool to Study the Impact of Whey Powder on the Dough and Breadmaking Performance of Wheat Flour

    Rheology Methods as a Tool to Study the Impact of Whey Powder on the Dough and Breadmaking Performance of Wheat Flour by Christine Macedo, Maria Cristiana Nunes, Isabel Sousa, Anabela Raymundo

    Published 2020-04-01
    Get full text
    Article
  2. 2
    Enhancing the Protein, Mineral Content, and Bioactivity of Wheat Bread through the Utilisation of Microalgal Biomass: A Comparative Study of <i>Chlorella vulgaris</i>, <i>Phaeodactylum tricornutum</i>, and <i>Tetraselmis chuii</i>

    Enhancing the Protein, Mineral Content, and Bioactivity of Wheat Bread through the Utilisation of Microalgal Biomass: A Comparative Study of <i>Chlorella vulgaris</i>, <i>Phaeodact... by Nancy Mahmoud, Joana Ferreira, Anabela Raymundo, Maria Cristiana Nunes

    Published 2024-03-01
    Get full text
    Article
  3. 3
    The Experimental Development of Emulsions Enriched and Stabilized by Recovering Matter from <i>Spirulina</i> Biomass: Valorization of Residue into a Sustainable Protein Source

    The Experimental Development of Emulsions Enriched and Stabilized by Recovering Matter from <i>Spirulina</i> Biomass: Valorization of Residue into a Sustainable Protein Source by Anna Rafaela Cavalcante Braga, Maria Cristiana Nunes, Anabela Raymundo

    Published 2023-08-01
    Get full text
    Article
  4. 4
    Innovative and Healthier Dairy Products through the Addition of Microalgae: A Review

    Innovative and Healthier Dairy Products through the Addition of Microalgae: A Review by Héctor Hernández, Maria Cristiana Nunes, Catarina Prista, Anabela Raymundo

    Published 2022-03-01
    Get full text
    Article
  5. 5
    Spirulina and its residual biomass as alternative sustainable ingredients: impact on the rheological and nutritional features of wheat bread manufacture

    Spirulina and its residual biomass as alternative sustainable ingredients: impact on the rheological and nutritional features of wheat bread manufacture by Camilly Fratelli, Camilly Fratelli, Maria Cristiana Nunes, Maria Cristiana Nunes, Veridiana Vera De Rosso, Anabela Raymundo, Anna Rafaela Cavalcante Braga, Anna Rafaela Cavalcante Braga

    Published 2023-10-01
    Get full text
    Article
  6. 6
    <i>Tetraselmis chuii</i> as a Sustainable and Healthy Ingredient to Produce Gluten-Free Bread: Impact on Structure, Colour and Bioactivity

    <i>Tetraselmis chuii</i> as a Sustainable and Healthy Ingredient to Produce Gluten-Free Bread: Impact on Structure, Colour and Bioactivity by Maria Cristiana Nunes, Isabel Fernandes, Inês Vasco, Isabel Sousa, Anabela Raymundo

    Published 2020-05-01
    Get full text
    Article
  7. 7
    Development of Healthy Snacks Incorporating Meal from <i>Tenebrio molitor</i> and <i>Alphitobius diaperinus</i> Using 3D Printing Technology

    Development of Healthy Snacks Incorporating Meal from <i>Tenebrio molitor</i> and <i>Alphitobius diaperinus</i> Using 3D Printing Technology by Francisco Madail Herdeiro, Maria Otília Carvalho, Maria Cristiana Nunes, Anabela Raymundo

    Published 2024-01-01
    Get full text
    Article
  8. 8
    Improving the Nutritional, Structural, and Sensory Properties of Gluten-Free Bread with Different Species of Microalgae

    Improving the Nutritional, Structural, and Sensory Properties of Gluten-Free Bread with Different Species of Microalgae by Muhammad Waqas Qazi, Inês Gonçalves de Sousa, Maria Cristiana Nunes, Anabela Raymundo

    Published 2022-01-01
    Get full text
    Article
  9. 9
    Technological Feasibility of Couscous-Algae-Supplemented Formulae: Process Description, Nutritional Properties and In Vitro Digestibility

    Technological Feasibility of Couscous-Algae-Supplemented Formulae: Process Description, Nutritional Properties and In Vitro Digestibility by Sheyma Khemiri, Maria Cristiana Nunes, Rui J. B. Bessa, Susana P. Alves, Issam Smaali, Anabela Raymundo

    Published 2021-12-01
    Get full text
    Article
  10. 10
    Acorn Flour as a Source of Bioactive Compounds in Gluten-Free Bread

    Acorn Flour as a Source of Bioactive Compounds in Gluten-Free Bread by Rita Beltrão Martins, Irene Gouvinhas, Maria Cristiana Nunes, José Alcides Peres, Anabela Raymundo, Ana I.R.N.A. Barros

    Published 2020-08-01
    Get full text
    Article
  11. 11
    Acorn flour from holm oak (Quercus rotundifolia): Assessment of nutritional, phenolic, and technological profile

    Acorn flour from holm oak (Quercus rotundifolia): Assessment of nutritional, phenolic, and technological profile by Rita Beltrão Martins, Irene Gouvinhas, Maria Cristiana Nunes, Luís Mendes Ferreira, José A. Peres, Anabela Raymundo, Ana I.R.N.A. Barros

    Published 2022-01-01
    Get full text
    Article
  12. 12
    Apple Flour in a Sweet Gluten-Free Bread Formulation: Impact on Nutritional Value, Glycemic Index, Structure and Sensory Profile

    Apple Flour in a Sweet Gluten-Free Bread Formulation: Impact on Nutritional Value, Glycemic Index, Structure and Sensory Profile by Rita Beltrão Martins, Maria Cristiana Nunes, Irene Gouvinhas, Luís Miguel Mendes Ferreira, José Alcides Peres, Ana Isabel Ramos Novo Amorim Barros, Anabela Raymundo

    Published 2022-10-01
    Get full text
    Article
  13. 13
    New Alternatives to Milk From Pulses: Chickpea and Lupin Beverages With Improved Digestibility and Potential Bioactivities for Human Health

    New Alternatives to Milk From Pulses: Chickpea and Lupin Beverages With Improved Digestibility and Potential Bioactivities for Human Health by Carla Margarida Duarte, Joana Mota, Ricardo Assunção, Ricardo Assunção, Ricardo Assunção, Carla Martins, Carla Martins, Ana Cristina Ribeiro, Ana Cristina Ribeiro, Ana Lima, Ana Lima, Anabela Raymundo, Maria Cristiana Nunes, Ricardo Boavida Ferreira, Isabel Sousa

    Published 2022-07-01
    Get full text
    Article

Search Tools: