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Anabela Raymundo

university of lisbon

43H指数
217论文数
6.6K被引数
收录论文 79
发表时间
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Development of green brined cheese enriched with Chlorella vulgaris biomass富含Chlorella vulgaris生物质的绿色盐水奶酪的开发
errAlgal Research-Biomass Biofuels and Bioproducts
IF4.5
err2026-09-25
err0
errOAAI
errHéctor Hernández; Maria Cristiana Nunes; Catarina Prista; Ekaterini Moshopoulou; Lambros Sakkas; Anabela Raymundo
err分享
err收藏
Chlorella vulgaris-enriched plant-based meat analogue: nutritional, vitamin B12 and techno-functional properties小球藻富集的植物基肉类模拟品：营养、维生素B12和技​​术功能性特性
errApplied Food Research
IF6.2
err2026-07-24
err0
errOAAI
errSheyma Khemiri; Sara Ferreira; Hugo Pereira; Anabela Raymundo
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Beyond Market Growth: Are Plant-Based Beverages Nutritionally and Technologically Suitable Alternatives to Cow’s Milk?超越市场增长：植物基饮料在营养和技术上是否适合作为牛奶的替代品？
errBeverages
IF2.7
err2026-06-17
err0
errOAAI
errFrancine Pimentel de Andrade; Wanderson dos Santos Carneiro; José Matheus Santos-Silva; Anabela Raymundo; Carlos Eduardo de Farias Silva
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Valorization of Co-Products from Barbecue Sauce Production Through Fermentation Processes通过发酵过程对烧烤酱生产中的副产品的增值利用
errFoods
IF5.1
err2026-04-08
err0
errOAAI
errAna Catarina Costa; Joana Braga; Miguel Francisco Nascimento; Anabela Raymundo; Catarina Prista
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Optimization of the Binary System-Chlorella vulgaris and Yeast Protein Extract-To Stabilize Vegan Sustainable Mayonnaise二元系统（普通小球藻和酵母蛋白提取物）的优化以稳定素食可持续蛋黄酱
errJournal of Food Process Engineering
IF2.9
err2026-03-31
err0
errOAAI
errCoelho, Pedro; Ramos, Maria Paula; Centeno, Filipe; Raymundo, Anabela
err分享
err收藏
Fermentation Process Evaluation of a Sustainable and Innovative Miso Made from Alternative Legumes一种由替代豆类制成的可持续且创新的味噌的发酵过程评估
errFoods 2025, Vol. 14, Page 4131
IF5.1
err2025-12-02
err0
errOAAI
errRafaela Santos; Beatriz Parente; Mariana Mota; Anabela Raymundo; Catarina Prista
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Effect of Black Pepper (Piper nigrum) and Bay Laurel (Laurus nobilis) Essential Oils on Physicochemical, Microbiological, and Sensory Properties of Reduced-Sodium Restructured Cooked Ham黑胡椒（Piper nigrum）和月桂（Laurus nobilis）精油对低钠重组熟火腿理化特性、微生物特性及感官特性的影响
errACS FOOD SCIENCE & TECHNOLOGY
IF2.8
err2025-12-01
err0
PREAI
errGlisic, Milica; Starcevic, Marija; Baltic, Milan Z.; Raymundo, Anabela; Draskovic, Vladimir; Petrovic, Milos; Boskovic Cabrol, Marija
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Structuring native red seaweed extracts for 3D printing: Rheological synergies with xanthan and locust bean gums构建天然红藻提取物用于3D打印：与黄原胶和刺槐豆胶的流变学协同作用
errAlgal Research
IF1.6
err2025-11-17
err0
PREAI
errSónia Oliveira; Carlos Bengoechea; Sara Cabezudo; Pedro Guerrero; Isabel Sousa; Anabela Raymundo
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Influence of dietary inclusion of Spirulina on growth, carcass, and meat traits of naked neck and fully feathered broilers under heat stress热应激下螺旋藻日粮添加对裸颈和全羽肉鸡生长、屠宰及肉质性状的影响
errAlgal Research
IF1.6
err2025-10-20
err0
errOAAI
errElisabete A. Fernandes; Catia F. Martins; Joana R. Sales; Daniela F.P. Carvalho; José A.M. Prates; Madalena Lordelo; Miguel P. Mourato; Luisa L. Martins; Anabela Raymundo; André M. de Almeida
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Combined Effects of Spirulina (Limnospira platensis) Dietary Inclusion and Heat Stress on the Hepatic and Muscle Metabolomes of Two Strains of Slow-Growth Broilers螺旋藻（Limnospira platensis）日粮添加与热应激对两种慢速生长肉鸡品系肝脏和肌肉代谢组的影响
errACS FOOD SCIENCE & TECHNOLOGY
IF2.8
err2025-09-01
err0
PREAI
errFernandes, E. A.; Palma, M.; Lente-Silva, A.; Viegas, I.; Jones, J. G.; Lordelo, M. M.; Martins, L. L.; Raymundo, A.; Almeida, A. M.
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Synergistic rheology of chia and aloe vera mucilage with Spirulina residue: Enhancing emulsion stability for sustainable food applications奇亚籽和芦荟凝胶与螺旋藻残渣的协同流变学：增强乳液稳定性以实现可持续食品应用
errJournal of Molecular Liquids
IF5.2
err2025-08-09
err0
errOAAI
errNuria Calero; Luis A. Trujillo-Cayado; Francisco Carrillo; Sónia Oliveira; Anabela Raymundo
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Upcycling apple and pear pulp into functional smoothies: A sustainable approach using microalgae and antioxidant enhancement将苹果和梨果泥升级再造为功能性冰沙：一种利用微藻和抗氧化增强的可持续方法
errFood Bioscience
IF5.9
err2025-07-12
err0
errOAAI
errÂndria Viegas; Mafalda Raio; Maria João Alegria; Anabela Raymundo
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The 1H NMR-Metabolomics of Hepatic and Muscle Tissues in Two Slow-Growing Broiler Strains Fed Spirulina (Limnospira platensis)两种慢速生长肉鸡品种饲喂螺旋藻（Limnospira platensis）后肝脏和肌肉组织的¹H NMR代谢组学
errACS FOOD SCIENCE & TECHNOLOGY
IF2.8
err2025-05-20
err0
PREAI
errFernandes, E. A.; Palma, M.; Lente-Silva, A.; Viegas, I.; Jones, J. G.; Lordelo, M. M.; Martins, L. L.; Raymundo, A.; Almeida, A. M.
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Impact of Trophic Mode-Driven Chlorella Biomass on Vegan Food Emulsions: Exploring Structure and Functionality
errMOLECULES
IF4.6
err2025-02-07
err0
errOAAI
errKhemiri, Sheyma; Santos, Albano Joel; Raymundo, Anabela
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Nutritional features of organic peas (Pisum sativum L.) cultivated in different Italian environments and rheological profile of pea-enriched crackers
errJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
IF3.5
err2025-02-05
err0
errOAAI
errTibaldi, Camilla; Oliveira, Sonia; Dinelli, Giovanni; Marotti, Ilaria; Raymundo, Anabela
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Effects of addition of algae biomass on the structure, bioactivity and nutritional properties of Halloumi-like cheese添加藻类生物量对Halloumi-like奶酪结构、生物活性和营养特性的影响
errALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS
IF4.5
err2025-01-01
err0
errOAAI
errHernández, H; Le Romancer, R; Nunes, MC; Prista, C; Raymundo, A
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Impact of a 15% spirulina (Limnospira platensis) dietary inclusion on productive performance and meat traits in naked neck and fully feathered slow-growing broiler strains
errPOULTRY SCIENCE
IF4.2
err2024-11-01
err1
errOAAI
errFernandes, E. A.; Martins, C. F.; Sales, J. R.; Carvalho, D. F. P.; Prates, J. A. M.; Lordelo, M. M.; Martins, L. L.; Raymundo, A.; Almeida, A. M.
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Sustainable Jam with Apple Pomace: Gelling, Rheology, and Composition Analysis
errGELS
IF5.3
err2024-09-08
err0
errOAAI
errViegas, Andria; Alegria, Maria Joao; Raymundo, Anabela
err分享
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Three-Dimensional Printing of Red Algae Biopolymers: Effect of Locust Bean Gum on Rheology and Processability
errGELS
IF5.3
err2024-02-23
err4
errOAAI
errOliveira, Sonia; Sousa, Isabel; Raymundo, Anabela; Bengoechea, Carlos
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The importance, prevalence and determination of vitamins B6 and B12 in food matrices: A review食品基质中维生素B6和B12的重要性，患病率和测定: 综述
errFOOD CHEMISTRY
IF9.8
err2023-11-01
err11
PREAI
errSantos, A. J. M.; Khemiri, S.; Simo, S.; Prista, C.; Sousa, I.; Raymundo, A.
err分享
err收藏

研究方向

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合作学者
合作期刊
C
Cristina M. Rosell
H 指数: 85 · 论文数: 410
V
Víctor de Freitas
H 指数: 84 · 论文数: 538
N
Nuno Mateus
H 指数: 75 · 论文数: 405
J
Jan E. Leach
H 指数: 71 · 论文数: 283
H
Herminia Domı́nguez
H 指数: 70 · 论文数: 390
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