Patrícia Fradinho - Concepedia

Concepedia

Author

Patrícia Fradinho

University of Lisbon ORCID

Also Known As

Fradinho, Patricia, P. Fradinho, Patricia Fradinho, Patrícia Fradinho

29

Publications

1.2K

Citations

16

H-Index

29

Concepts

All Affiliations

University of Lisbon Universidade de Vigo University of Florence Instituto Piaget Universidade Nova de Lisboa

PF

About

Patrícia Fradinho is an author at University of Lisbon specializing in health sciences, food chemistry, and food engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	8	8	729
2	Engineering	3	3	96
3	Medicine	1	1	77
4	Natural Sciences	1	1	21
5	Public Health	1	1	61

Patrícia Fradinho

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18

Publications

1.2K

Citations

16

H-Index

	Year	Citations
Microalgae biomass as an alternative ingredient in cookies: Sensory, physical and chemical properties, antioxidant activity and in vitro digestibility Ana Paula Batista, Alberto Niccolai, Patrícia Fradinho, Algal Research Food ChemistryMicroalgae BiomassBioenergyIn Vitro FermentationAlgal Product	2017	368
Effect of Arthrospira platensis (spirulina) incorporation on the rheological and bioactive properties of gluten-free fresh pasta Patrícia Fradinho, Alberto Niccolai, Rita Soares, Algal Research Food ChemistryBioactive PropertiesArthrospira PlatensisFood AnalysisFood Structure	2019	124
Impact of Chlorella vulgaris on the rheology of wheat flour dough and bread texture Carla Graça, Patrícia Fradinho, Isabel Sousa, LWT	2017	122
Effect of Psyllium fibre content on the textural and rheological characteristics of biscuit and biscuit dough Anabela Raymundo, Patrícia Fradinho, Maria Cristiana Nunes Bioactive Carbohydrates and Dietary Fibre Psyllium Fibre ContentFunctional PropertyBiscuit DoughRheologyFood Engineering	2014	103
Novel foods with microalgal ingredients – Effect of gel setting conditions on the linear viscoelasticity of Spirulina and Haematococcus gels Ana Paula Batista, Maria Cristiana Nunes, Patrícia Fradinho, Journal of Food Engineering Food ChemistryLinear ViscoelasticityFood BiophysicsHaematococcus GelsRheology	2011	77
Biorefinery concept for discarded potatoes: Recovery of starch and bioactive compounds María Dolores Torres, Patrícia Fradinho, Paula Rodríguez, Journal of Food Engineering Agricultural ChemistryEngineeringEnvironmental EngineeringAgricultural EconomicsBioactive Compounds	2019	61
Developing consumer acceptable biscuits enriched with Psyllium fibre Patrícia Fradinho, Maria Cristiana Nunes, Anabela Raymundo Journal of Food Science and Technology Food ChemistryNutritionFood FunctionFood ComponentFood Quality	2014	60
Edible Brown Seaweed in Gluten-Free Pasta: Technological and Nutritional Evaluation Patrícia Fradinho, Anabela Raymundo, Isabel Sousa, Foods	2019	54
Psyllium husk gel to reinforce structure of gluten-free pasta? Patrícia Fradinho, Rita Soares, Alberto Niccolai, LWT Food ChemistryPsyllium Husk GelFood EngineeringDietary FibreHealth Sciences	2020	44
Thermorheological and Textural Behaviour of Gluten-Free Gels Obtained from Chestnut and Rice Flours María Dolores Torres, Patrícia Fradinho, Anabela Raymundo, Food and Bioprocess Technology	2013	36

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