Raymundo, Anabela

Comparison of microalgal biomass profiles as novel functional ingredient for food products

Batista, A. P., Gouveia, L., Bandarra, N. M., Franco, J. M., & Raymundo, A. (2013) · Algal Research

Algal biology and biofuel productionSeaweed-derived Bioactive Compounds

Cited by 450

Microalgae biomass as an alternative ingredient in cookies: sensory, physical and chemical properties, antioxidant activity and in vitro digestibility

Batista, A. P., Niccolai, A., Fradinho, P., Fragoso, S., Bursic, I., Rodolfi, L., Biondi, N., Tredici, M. R., Sousa, I., & Raymundo, A. (2017) · Algal Research

Seaweed-derived Bioactive CompoundsFood Nutrient Composition and Product Development

Cited by 407

Incorporation of Chlorella vulgaris and Spirulina maxima biomass in pasta products. Part 1: Preparation and evaluation

Fradique, M., Batista, A. P., Nunes, M. C., Gouveia, L., Bandarra, N. M., & Raymundo, A. (2010) · Journal of the Science of Food and Agriculture

Food composition and propertiesFood Nutrient Composition and Product Development

Cited by 274

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

Batista, A. P., Niccolai, A., Bursic, I., Sousa, I., Raymundo, A., Rodolfi, L., Biondi, N., & Tredici, M. R. (2019) · Foods

Seaweed-derived Bioactive CompoundsFood Nutrient Composition and Product Development

Cited by 203

Chlorella vulgaris biomass used as colouring source in traditional butter cookies

Gouveia, L., Batista, A. P., Miranda, A., Empis, J., & Raymundo, A. (2007) · Innovative Food Science & Emerging Technologies

Seaweed-derived Bioactive CompoundsDye analysis and toxicity

Cited by 195

Functional biscuits with PUFA‐ω3 from Isochrysis galbana

Gouveia, L., Coutinho, C., Mendonça, E., Batista, A. P., Sousa, I., Bandarra, N. M., & Raymundo, A. (2008) · Journal of the Science of Food and Agriculture

Fatty Acid Research and HealthFood Nutrient Composition and Product Development

Cited by 126

Fat mimetic capacity of Chlorella vulgaris biomass in oil-in-water food emulsions stabilized by pea protein

Raymundo, A., Gouveia, L., Batista, A. P., Empis, J., & Sousa, I. (2005) · Food Research International

Proteins in Food SystemsMicroencapsulation and Drying Processes

Cited by 94

3D printed gluten-free cereal snack with incorporation of Spirulina (Arthrospira platensis) and/or Chlorella vulgaris

Letras, P., Oliveira, S., Varela, J., Nunes, M. C., & Raymundo, A. (2022) · Algal Research

Additive Manufacturing and 3D Printing TechnologiesSeed and Plant Biochemistry

Cited by 73

White and honey chlorella vulgaris: sustainable ingredients with the potential to improve nutritional value of pork frankfurters without compromising quality

Bošković Cabrol, M., Glišić, M., Baltić, M., Jovanović, D., Silađi, Č., Simunović, S., Tomašević, I., & Raymundo, A. (2023) · Meat Science

Meat and Animal Product QualityFood Nutrient Composition and Product Development

Cited by 34

Spirulina and its residual biomass as alternative sustainable ingredients: impact on the rheological and nutritional features of wheat bread manufacture

Fratelli, C., Nunes, M. C., De Rosso, V. V., Raymundo, A., & Braga, A. R. C. (2023) · Frontiers in Food Science and Technology

Food composition and propertiesSeed and Plant Biochemistry

Cited by 23