A
Anabela Raymundo
Researcher at Instituto Superior de Agronomia
Publications - 124
Citations - 3878
Anabela Raymundo is an academic researcher from Instituto Superior de Agronomia. The author has contributed to research in topics: Chemistry & Biology. The author has an hindex of 29, co-authored 94 publications receiving 2868 citations. Previous affiliations of Anabela Raymundo include Instituto Piaget & Technical University of Lisbon.
Papers
More filters
Journal ArticleDOI
Tetraselmis chuii as a Sustainable and Healthy Ingredient to Produce Gluten-Free Bread: Impact on Structure, Colour and Bioactivity.
TL;DR: A significant increase in the bioactivity and an innovative green appearance was achieved, with a low impact on technological performance, but with lower sensory scores, in GF breads made with Tetraselmis chuii microalgal biomass.
Journal ArticleDOI
Protein gels and emulsions from mixtures of Cape hake and pea proteins.
TL;DR: Gels made from Cape hake proteins showed a softer texture and were less rubbery with the addition of pea proteins, supported by the results from the texture measurements, viscosity and visco-elastic parameters.
Journal ArticleDOI
Acorn Flour as a Source of Bioactive Compounds in Gluten-Free Bread.
TL;DR: Acorn flour showed good technological properties in GF baking, improving bread nutritional and sensory characteristics and can be considered a good source of bioactive compounds and antioxidants in GF bread.
Journal ArticleDOI
Insights on the safety of carotenogenic Chlorella vulgaris in rodents
Cristina de Mello-Sampayo,M. Luísa Corvo,Rogério Mendes,Diana Duarte,Joana Lucas,Rui Pinto,Ana Paula Batista,Anabela Raymundo,Beatriz Silva-Lima,Narcisa M. Bandarra,Luísa Gouveia +10 more
TL;DR: The preliminary results suggest that the orange Cv microalgae can be used as a source of carotenoids and could be used for human consumption with possible health benefits.