Publikationen, an denen er mitarbeitet Anabela Cristina da Silva Naret Moreira Raymundo (5)

2021

  1. The key role of thermal waters in the development of innovative gelled starch-based matrices

    Food Hydrocolloids, Vol. 117

2020

  1. Environmentally friendly processing of Laminaria ochroleuca for soft food applications with bioactive properties

    Journal of Applied Phycology, Vol. 32, Núm. 2, pp. 1455-1465

  2. Improving the nutritional performance of gluten-free pasta with potato peel autohydrolysis extract

    Innovative Food Science and Emerging Technologies, Vol. 63

2019

  1. Edible brown seaweed in gluten-free pasta: Technological and nutritional evaluation

    Foods, Vol. 8, Núm. 12

  2. Psyllium and Laminaria Partnership-An overview of possible food gel applications

    Applied Sciences (Switzerland), Vol. 9, Núm. 20