Nunes MC - Search Results

1

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: nunes mc. 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.

2

Comparison of physicochemical properties of new ionic liquids based on imidazolium, quaternary ammonium, and guanidinium cations.

Kulkarni PS, Branco LC, Crespo JG, Nunes MC, Raymundo A, Afonso CA. Kulkarni PS, et al. Among authors: nunes mc. Chemistry. 2007;13(30):8478-88. doi: 10.1002/chem.200700965. Chemistry. 2007. PMID: 17665379

3

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

Fradique M, Batista AP, Nunes MC, Gouveia L, Bandarra NM, Raymundo A. Fradique M, et al. Among authors: nunes mc. J Sci Food Agric. 2010 Aug 15;90(10):1656-64. doi: 10.1002/jsfa.3999. J Sci Food Agric. 2010. PMID: 20564448

4

Developing consumer acceptable biscuits enriched with Psyllium fibre.

Fradinho P, Nunes MC, Raymundo A. Fradinho P, et al. Among authors: nunes mc. J Food Sci Technol. 2015 Aug;52(8):4830-40. doi: 10.1007/s13197-014-1549-6. Epub 2014 Oct 4. J Food Sci Technol. 2015. PMID: 26243903 Free PMC article.

5

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: nunes mc. Foods. 2020 May 2;9(5):560. doi: 10.3390/foods9050560. Foods. 2020. PMID: 32370220 Free PMC article.

6

Tetraselmis chuii as a Sustainable and Healthy Ingredient to Produce Gluten-Free Bread: Impact on Structure, Colour and Bioactivity.

Nunes MC, Fernandes I, Vasco I, Sousa I, Raymundo A. Nunes MC, et al. Foods. 2020 May 4;9(5):579. doi: 10.3390/foods9050579. Foods. 2020. PMID: 32375425 Free PMC article.

7

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: nunes mc. Molecules. 2020 Aug 6;25(16):3568. doi: 10.3390/molecules25163568. Molecules. 2020. PMID: 32781519 Free PMC article.

8

Technological Feasibility of Couscous-Algae-Supplemented Formulae: Process Description, Nutritional Properties and In Vitro Digestibility.

Khemiri S, Nunes MC, Bessa RJB, Alves SP, Smaali I, Raymundo A. Khemiri S, et al. Among authors: nunes mc. Foods. 2021 Dec 20;10(12):3159. doi: 10.3390/foods10123159. Foods. 2021. PMID: 34945710 Free PMC article.

9

Improving the Nutritional, Structural, and Sensory Properties of Gluten-Free Bread with Different Species of Microalgae.

Qazi MW, de Sousa IG, Nunes MC, Raymundo A. Qazi MW, et al. Among authors: nunes mc. Foods. 2022 Jan 29;11(3):397. doi: 10.3390/foods11030397. Foods. 2022. PMID: 35159547 Free PMC article.

10

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: nunes mc. Foods. 2022 Mar 5;11(5):755. doi: 10.3390/foods11050755. Foods. 2022. PMID: 35267388 Free PMC article. Review.

Save citations to file

Email citations

Send citations to clipboard

Add to Collections

Add to My Bibliography

Create a file for external citation management software

Your saved search

Your RSS Feed

My NCBI Filters

Text availability

Article attribute

Article type

Publication date

348 results

Search Page