Nunes, M Cristiana

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

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

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