Anabela Raymundo

Comparison of microalgal biomass profiles as novel functional ingredient for food products

Ana Paula Batista, Luísa Gouveia, Narcisa M. Bandarra et al. · Algal Research · 2013 · 438 citations

Algal Biomass, Algal Cultivation, Algal Biotechnology +4

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

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 et al. · Journal of the Science of Food and Agriculture · 2010 · 263 citations

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 et al. · Chemistry - A European Journal · 2007 · 225 citations

Engineering, New Ionic Liquids, Organic Chemistry +19

Chlorella vulgaris biomass used as colouring source in traditional butter cookies

Luísa Gouveia, Ana Paula Batista, Ana F. Miranda et al. · Innovative Food Science & Emerging Technologies · 2007 · 190 citations

Food Chemistry, Bioenergy, Traditional Butter Cookies +2