Anabela Raymundo - Concepedia

Author

Anabela Raymundo

Also Known As

A Raymundo, A. Raymundo, Adalberto Cordeiro Raymundo, Alejandro Sánchez Raymundo, Anabela Raymundo, Analice Godoi Silva Raymundo, Antonio Adriano Cardoso Raymundo, Asuncion Raymundo, Raymundo, A., Raymundo, Anabela

212

Publications

6.5K

Citations

H-Index

Concepts

All Affiliations

University of Lisbon Instituto Piaget Universidad de Sevilla Universidad de Huelva National Laboratory of Energy and Geology

About

Anabela Raymundo is an author at University of Lisbon specializing in food chemistry, health sciences, and rheology.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	24	32	2.2K
2	Engineering	16	21	1K
3	Medicine	5	5	354
4	Natural Sciences	2	2	75
5	Public Health	2	2	46

Anabela Raymundo

103

Publications

5.8K

Citations

H-Index

Page 1

	Year	Citations
Comparison of microalgal biomass profiles as novel functional ingredient for food products Ana Paula Batista, Luísa Gouveia, Narcisa M. Bandarra, Algal Research Algal BiomassAlgal CultivationAlgal BiotechnologyNovel Functional IngredientMicroalgal Biomass Profiles	2013	438
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
Incorporation of <i>Chlorella vulgaris</i> and <i>Spirulina maxima</i> biomass in pasta products. Part 1: Preparation and evaluation Mónica Fradique, Ana Paula Batista, Maria Cristiana Nunes, Journal of the Science of Food and Agriculture	2010	263
Comparison of Physicochemical Properties of New Ionic Liquids Based on Imidazolium, Quaternary Ammonium, and Guanidinium Cations Prashant S. Kulkarni, Luı́s C. Branco, João G. Crespo, Chemistry - A European Journal EngineeringNew Ionic LiquidsOrganic ChemistryChemistryIon Process	2007	225
Chlorella vulgaris biomass used as colouring source in traditional butter cookies Luísa Gouveia, Ana Paula Batista, Ana F. Miranda, Innovative Food Science & Emerging Technologies Food ChemistryBioenergyTraditional Butter CookiesChlorella Vulgaris BiomassHealth Sciences	2007	190
Microalgae as Functional Ingredients in Savory Food Products: Application to Wheat Crackers Ana Paula Batista, Alberto Niccolai, Ivana Bursic, Foods	2019	181
Chlorella vulgaris and Haematococcus pluvialis biomass as colouring and antioxidant in food emulsions Luísa Gouveia, Anabela Raymundo, Ana Paula Batista, European Food Research and Technology Food ChemistryChlorella VulgarisEnvironmental EngineeringFood AnalysisAlgal Product	2005	155
Isochrysis galbana and Diacronema vlkianum biomass incorporation in pasta products as PUFA’s source Mónica Fradique, Ana Paula Batista, Maria Cristiana Nunes, LWT NutritionFood AnalysisPufa ’Omega-3 Fatty AcidsFood Chemistry	2012	153
Rheological characterization of coloured oil-in-water food emulsions with lutein and phycocyanin added to the oil and aqueous phases Ana Paula Batista, Anabela Raymundo, Isabel Sousa, Food Hydrocolloids Food ColloidAqueous PhasesRheological CharacterizationRheologyFood Engineering	2005	150
Functional biscuits with PUFA‐ω3 from <i>Isochrysis galbana</i> Luísa Gouveia, Carla P. Coutinho, Emanuel Mendonça, Journal of the Science of Food and Agriculture Food ChemistryNutritionFood PreservativesFood Bioactive CompoundFood Additive	2008	125

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