Carla Graça

发表

Wheat Bread with Dairy Products—Technology, Nutritional, and Sensory Properties

A. Raymundo, I. Sousa, Carla Graça, 2019, Applied Sciences.

Glycemic Response and Bioactive Properties of Gluten-Free Bread with Yoghurt or Curd-Cheese Addition

A. Raymundo, J. Mota, Ana Lima, 2020, Foods.

Yoghurt and curd cheese addition to wheat bread dough: Impact on in vitro starch digestibility and estimated glycemic index.

A. Raymundo, I. Sousa, Carla Graça, 2020, Food chemistry.

Yogurt and curd cheese as alternative ingredients to improve the gluten-free breadmaking

A. Raymundo, Carla Graça, I. Sousa, 2022, Frontiers in Nutrition.

Sourdough Fermentation as a Tool to Improve the Nutritional and Health-Promoting Properties of Its Derived-Products

A. Raymundo, A. Lima, Carla Graça, 2021, Fermentation.

Improving the Technological and Nutritive Properties of Gluten-Free Bread by Fresh Curd Cheese Enrichment

A. Raymundo, I. Sousa, Carla Graça, 2020, Applied Sciences.

Yogurt as an Alternative Ingredient to Improve the Functional and Nutritional Properties of Gluten-Free Breads

A. Raymundo, I. Sousa, Carla Graça, 2020, Foods.

Microalgal cell disruption: Effect on the bioactivity and rheology of wheat bread

M. C. Nunes, A. Raymundo, I. Sousa, 2020, Algal Research.

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

A. Raymundo, I. Sousa, P. Fradinho, 2018 .

Rheology changes in oil-in-water emulsions stabilized by a complex system of animal and vegetable proteins induced by thermal processing

A. Raymundo, I. Sousa, Carla Graça, 2016 .

Impact of red flour beetle infestations in wheat flour and their effects on dough and bread physical, chemical, and color properties

S. Duarte, Isabel de Sousa, Carla Graça, 2023, Journal of Stored Products Research.

Yoghurt as a starter in sourdough fermentation to improve the technological and functional properties of sourdough-wheat bread

A. Raymundo, M. Edelmann, T. Sontag-Strohm, 2022, Journal of Functional Foods.