Patrícia Fradinho

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 et al. · Algal Research · 2017 · 368 citations · Full text

Food Chemistry, Microalgae Biomass, Bioenergy +7

Effect of Arthrospira platensis (spirulina) incorporation on the rheological and bioactive properties of gluten-free fresh pasta

Patrícia Fradinho, Alberto Niccolai, Rita Soares et al. · Algal Research · 2019 · 124 citations · Full text

Food Chemistry, Bioactive Properties, Arthrospira Platensis +7

Impact of Chlorella vulgaris on the rheology of wheat flour dough and bread texture

Carla Graça, Patrícia Fradinho, Isabel Sousa et al. · LWT · 2017 · 122 citations · Full text

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 · 2014 · 103 citations

Psyllium Fibre Content, Functional Property, Biscuit Dough +4

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 et al. · Journal of Food Engineering · 2011 · 77 citations

Food Chemistry, Linear Viscoelasticity, Food Biophysics +10