Raymundo A - Search Results

1

Food By-Product Valorization by Using Plant-Based Coagulants Combined with AOPs for Agro-Industrial Wastewater Treatment.

Martins RB, Jorge N, Lucas MS, Raymundo A, Barros AIRNA, Peres JA. Martins RB, et al. Among authors: raymundo a. Int J Environ Res Public Health. 2022 Mar 31;19(7):4134. doi: 10.3390/ijerph19074134. Int J Environ Res Public Health. 2022. PMID: 35409817 Free PMC article.

2

Acorn Flour as a Source of Bioactive Compounds in Gluten-Free Bread.

Beltrão Martins R, Gouvinhas I, Nunes MC, Alcides Peres J, Raymundo A, Barros AIRNA. Beltrão Martins R, et al. Among authors: raymundo a. Molecules. 2020 Aug 6;25(16):3568. doi: 10.3390/molecules25163568. Molecules. 2020. PMID: 32781519 Free PMC article.

3

Acorn flour from holm oak (Quercus rotundifolia): Assessment of nutritional, phenolic, and technological profile.

Martins RB, Gouvinhas I, Nunes MC, Ferreira LM, Peres JA, Raymundo A, Barros AIRNA. Martins RB, et al. Among authors: raymundo a. Curr Res Food Sci. 2022 Nov 4;5:2211-2218. doi: 10.1016/j.crfs.2022.11.003. eCollection 2022. Curr Res Food Sci. 2022. PMID: 36419742 Free PMC article.

4

Apple Flour in a Sweet Gluten-Free Bread Formulation: Impact on Nutritional Value, Glycemic Index, Structure and Sensory Profile.

Beltrão Martins R, Nunes MC, Gouvinhas I, Ferreira LMM, Peres JA, Barros AIRNA, Raymundo A. Beltrão Martins R, et al. Among authors: raymundo a. Foods. 2022 Oct 11;11(20):3172. doi: 10.3390/foods11203172. Foods. 2022. PMID: 37430921 Free PMC article.

5

Special Issue: Rheology and Quality Research of Cereal-Based Food.

Raymundo A, Torres MD, Sousa I. Raymundo A, et al. Foods. 2020 Oct 22;9(11):1517. doi: 10.3390/foods9111517. Foods. 2020. PMID: 33105597 Free PMC article.

6

Innovative and Healthier Dairy Products through the Addition of Microalgae: A Review.

Hernández H, Nunes MC, Prista C, Raymundo A. Hernández H, et al. Among authors: raymundo a. Foods. 2022 Mar 5;11(5):755. doi: 10.3390/foods11050755. Foods. 2022. PMID: 35267388 Free PMC article. Review.

7

Fermented unripe tomato paste - Development of innovative salad dressings as a contribution to circular economy.

Simões S, Santos R, Sousa I, Prista C, Raymundo A. Simões S, et al. Among authors: raymundo a. Food Sci Technol Int. 2024 Jul;30(5):418-427. doi: 10.1177/10820132221144482. Epub 2022 Dec 13. Food Sci Technol Int. 2024. PMID: 36514275

8

Upcycling Rocha do Oeste Pear Pomace as a Sustainable Food Ingredient: Composition, Rheological Behavior and Microstructure Alone and Combined with Yeast Protein Extract.

Fernandes A, Simões S, Ferreira IMPLVO, Alegria MJ, Mateus N, Raymundo A, de Freitas V. Fernandes A, et al. Among authors: raymundo a. Molecules. 2022 Dec 25;28(1):179. doi: 10.3390/molecules28010179. Molecules. 2022. PMID: 36615374 Free PMC article.

9

The Experimental Development of Emulsions Enriched and Stabilized by Recovering Matter from Spirulina Biomass: Valorization of Residue into a Sustainable Protein Source.

Braga ARC, Nunes MC, Raymundo A. Braga ARC, et al. Among authors: raymundo a. Molecules. 2023 Aug 22;28(17):6179. doi: 10.3390/molecules28176179. Molecules. 2023. PMID: 37687008 Free PMC article.

10

Impact of Acorn Flour on Gluten-Free Dough Rheology Properties.

Beltrão Martins R, Nunes MC, M Ferreira LM, A Peres J, R N A Barros AI, Raymundo A. Beltrão Martins R, et al. Among authors: raymundo a, a peres j. Foods. 2020 May 2;9(5):560. doi: 10.3390/foods9050560. Foods. 2020. PMID: 32370220 Free PMC article.

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