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Table representation of search results timeline featuring number of search results per year.

Year Number of Results
2005 1
2007 1
2010 1
2014 3
2015 3
2016 1
2017 3
2019 4
2020 7
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20 results
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Page 1
Tetramethylguanidine-based gels and colloids of cellulose.
Carrera GVSM, Raymundo A, Fernandes FMB, Jordão N, Sousa I, da Ponte MN, Branco LC. Carrera GVSM, et al. Among authors: raymundo a. Carbohydr Polym. 2017 Aug 1;169:58-64. doi: 10.1016/j.carbpol.2017.03.084. Epub 2017 Mar 29. Carbohydr Polym. 2017. PMID: 28504178
Edible Brown Seaweed in Gluten-Free Pasta: Technological and Nutritional Evaluation.
Fradinho P, Raymundo A, Sousa I, Domínguez H, Torres MD. Fradinho P, et al. Among authors: raymundo a. Foods. 2019 Nov 27;8(12):622. doi: 10.3390/foods8120622. Foods. 2019. PMID: 31783692 Free PMC article.
Microalgae as Functional Ingredients in Savory Food Products: Application to Wheat Crackers.
Batista AP, Niccolai A, Bursic I, Sousa I, Raymundo A, Rodolfi L, Biondi N, Tredici MR. Batista AP, et al. Among authors: raymundo a. Foods. 2019 Nov 23;8(12):611. doi: 10.3390/foods8120611. Foods. 2019. PMID: 31771197 Free PMC article.
Pasta Enrichment with an Amaranth Hydrolysate Affects the Overall Acceptability while Maintaining Antihypertensive Properties.
Valdez-Meza EE, Raymundo A, Figueroa-Salcido OG, Ramírez-Torres GI, Fradinho P, Oliveira S, de Sousa I, Suárez-Jiménez M, Cárdenas-Torres FI, Islas-Rubio AR, Rodríguez-Olibarría G, Ontiveros N, Cabrera-Chávez F. Valdez-Meza EE, et al. Among authors: raymundo a. Foods. 2019 Jul 24;8(8):282. doi: 10.3390/foods8080282. Foods. 2019. PMID: 31344934 Free PMC article.
Development of new microalgae-based sourdough "crostini": functional effects of Arthrospira platensis (spirulina) addition.
Niccolai A, Venturi M, Galli V, Pini N, Rodolfi L, Biondi N, D'Ottavio M, Batista AP, Raymundo A, Granchi L, Tredici MR. Niccolai A, et al. Among authors: raymundo a. Sci Rep. 2019 Dec 19;9(1):19433. doi: 10.1038/s41598-019-55840-1. Sci Rep. 2019. PMID: 31857609 Free PMC article.
Assessing gelling properties of chia (Salvia hispanica L.) flour through rheological characterization.
Ramos S, Fradinho P, Mata P, Raymundo A. Ramos S, et al. Among authors: raymundo a. J Sci Food Agric. 2017 Apr;97(6):1753-1760. doi: 10.1002/jsfa.7971. Epub 2016 Aug 25. J Sci Food Agric. 2017. PMID: 27465402
Evaluation of Marine Microalga Diacronema vlkianum Biomass Fatty Acid Assimilation in Wistar Rats.
de Mello-Sampayo C, Paterna A, Polizzi A, Duarte D, Batista I, Pinto R, Gonçalves P, Raymundo A, Batista AP, Gouveia L, Silva-Lima B, Bandarra NM. de Mello-Sampayo C, et al. Among authors: raymundo a. Molecules. 2017 Jul 1;22(7):1097. doi: 10.3390/molecules22071097. Molecules. 2017. PMID: 28671567 Free PMC article.
Developing consumer acceptable biscuits enriched with Psyllium fibre.
Fradinho P, Nunes MC, Raymundo A. Fradinho P, et al. Among authors: raymundo a. J Food Sci Technol. 2015 Aug;52(8):4830-40. doi: 10.1007/s13197-014-1549-6. Epub 2014 Oct 4. J Food Sci Technol. 2015. PMID: 26243903 Free PMC article.
Characterization of a novel intrinsic luminescent room-temperature ionic liquid based on [P6,6,6,14 ][ANS].
Delgado JM, Raymundo A, Vilarigues M, Branco LC, Laia CA. Delgado JM, et al. Among authors: raymundo a. Chemistry. 2015 Jan 7;21(2):726-32. doi: 10.1002/chem.201402534. Epub 2014 Aug 14. Chemistry. 2015. PMID: 25124894
Protein gels and emulsions from mixtures of Cape hake and pea proteins.
Tomé AS, Pires C, Batista I, Sousa I, Raymundo A. Tomé AS, et al. Among authors: raymundo a. J Sci Food Agric. 2015 Jan;95(2):289-98. doi: 10.1002/jsfa.6717. Epub 2014 May 27. J Sci Food Agric. 2015. PMID: 24789681
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