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	Anabela Raymundo	17篇
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检索条件:"( ( 高级检索(( ((AU:(("Anabela Raymundo")))) )) ) )"

共 17 条记录

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1.Modelling Processes and Products in the Cereal Chain

作　　者：Otilia Carvalho ;Maria N. Charalambides ;Ilija Djekić 等

出　　处：Foods. 2021 ;10(1):82.doi:10.3390/foods10010082

出版社：MDPI Publishing

文章 ID：257993925

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2.Lupin Seed Protein Extract Can Efficiently Enrich the Physical Properties of Cookies Prepared with Alternative Flours

作　　者：Joana Mota ;Ana Lima ;Ricardo B. Ferreira 等

出　　处：Foods. 2020 ;9(8):1064-1077.doi:10.3390/foods9081064

出版社：MDPI Publishing

文章 ID：257043869

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3.Pasta Enrichment with an Amaranth Hydrolysate Affects the Overall Acceptability while Maintaining Antihypertensive Properties

作　　者：Eduardo Enrique Valdez-Meza ;Anabela Raymundo ;Oscar Gerardo Figueroa-Salcido 等

出　　处：Foods. 2019 ;8(8):282-291.doi:10.3390/foods8080282

出版社：MDPI Publishing

文章 ID：257044527

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4.Microalgae as Functional Ingredients in Savory Food Products: Application to Wheat Crackers

作　　者：Ana Paula Batista ;Alberto Niccolai ;Ivana Bursic 等

出　　处：Foods. 2019 ;8(12):611-632.doi:10.3390/foods8120611

出版社：MDPI Publishing

文章 ID：257044774

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5.Edible Brown Seaweed in Gluten-Free Pasta: Technological and Nutritional Evaluation

作　　者：Patrícia Fradinho ;Anabela Raymundo ;Isabel Sousa 等

出　　处：Foods. 2019 ;8(12):622-639.doi:10.3390/foods8120622

出版社：MDPI Publishing

文章 ID：257044786

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6.Yogurt as an Alternative Ingredient to Improve the Functional and Nutritional Properties of Gluten-Free Breads

作　　者：Carla Graça ;Anabela Raymundo ;Isabel Sousa

出　　处：Foods. 2020 ;9(2):111-124.doi:10.3390/foods9020111

出版社：MDPI Publishing

文章 ID：257044900

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7.Tetraselmis chuii as a Sustainable and Healthy Ingredient to Produce Gluten-Free Bread: Impact on Structure, Colour and Bioactivity

作　　者：Maria Cristiana Nunes ;Isabel Fernandes ;Inês Vasco 等

出　　处：Foods. 2020 ;9(5):579-593.doi:10.3390/foods9050579

出版社：MDPI Publishing

文章 ID：257045280

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8.Glycemic Response and Bioactive Properties of Gluten-Free Bread with Yoghurt or Curd-Cheese Addition

作　　者：Carla Graça ;Joana Mota ;Ana Lima 等

出　　处：Foods. 2020 ;9(10):1410-1426.doi:10.3390/foods9101410

出版社：MDPI Publishing

文章 ID：255238483

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9.Technological Potential of a Lupin Protein Concentrate as a Nutraceutical Delivery System in Baked Cookies

作　　者：Joana Mota ;Ana Lima ;Ricardo B. Ferreira 等

出　　处：Foods. 2021 ;10(8).doi:10.3390/foods10081929

出版社：MDPI Publishing

文章 ID：1035370273

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10.Technological Feasibility of Couscous-Algae-Supplemented Formulae: Process Description, Nutritional Properties and In Vitro Digestibility

作　　者：Sheyma Khemiri ;Maria Cristiana Nunes ;Rui J. B. Bessa 等

出　　处：Foods. 2021 ;10(12).doi:10.3390/foods10123159

出版社：MDPI Publishing

文章 ID：1036459100

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