Docente
Maria Cristiana Henriques Nunes

Resume

Maria Cristiana Nunes holds a 5 year graduation and a PhD in Food Engineering by ISA/ULisboa. She is Invited Auxiliary Researcher at ISA/ULisboa and member of LEAF Research Center (UI/AGR/04129). She is Invited Auxiliary Professor at Lisbon School of Medicine/ULisbon. Main research areas of interest: Use of poorly exploited food sources (e.g. algae and by-products) for the development of high added value food products; alternative proteins; nutritional design; functional properties of macromolecules; rheology behaviour.

Graus

• Pós-Graduação
  Post-graduation in Food Safety Management Systems (Sistemas de Gestão da Segurança Alimentar)
• Licenciatura
  Graduation in Food Engineering (Engenharia Agro-Industrial)
• Doutoramento
  Ph.D. in Food Engineering (Engenharia Agro-Industrial)

Publicações

Magazine article

• 2024, Hernández H., Nunes M.C., Prista C., Raymundo A. (2024). Incorporação de Chlorella vulgaris em queijos tipo Halloumi e Camembert. TecnoAlimentar, 39: 3-6., TecnoAlimentar
• 2024, Demattê N., Matheus J., Alegria M.J., Nunes M.C., Raymundo A. (2024). Produtos alimentares de valor acrescentado por combinação de polpa de tomate e algas. TecnoAlimentar, 41: 34-39., TecnoAlimentar
• 2022, Rita Beltrão Martins, Irene Gouvinhas, Maria Cristiana Nunes, Luís Mendes Ferreira, José Alcides Peres, Anabela Raymundo, Ana I. R. N. A. Barros (2022). Farinha de Maçã cv. Bravo de Esmolfe: Um Adoçante Sustentável e Funcional para Produção de Pão Doce Isento de Glúten. Química, 46 (165): 108-114., Química
• 2022, Pinheiro V., Ribeiro C., Falcão R., Nunes M.C., Raymundo A. (2022). Incorporação de Chlorella vulgaris em produtos lácteos – desafios e validação. TecnoAlimentar, 33: 28- 32., TecnoAlimentar
• 2004, Nunes, M.C., Raymundo, A., Sousa, I. (2004). Meaningful viscosity values for product technical data – Impact on product development. Food Industry Update Ingredients, 12: 5-9., Food Industry Update Ingredients

Journal issue

• Guest Editor of Foods Special Issue (ISSN 2304-8158) "The Application of Microalgae for the Development of High Added Value Products". https://www.mdpi.com/journal/foods/special_issues/Microalgae_Value_Products

Journal article

• 2025-03, Characterization and gelling potential of macroalgae extracts obtained through eco-friendly technologies for food-grade gelled matrices, Gels
• 2025-01, Effects of addition of algae biomass on the structure, bioactivity and nutritional properties of Halloumi-like cheese. Algal Research, 103874. https://doi.org/10.1016/j.algal.2024.103874, Algal Research
• 2025-01, Assessing the Potential of Brewer’s Spent Grain to Enhance Cookie Physicochemical and Nutritional Profiles. Foods, 14, 95. https://doi.org/10.3390/foods14010095, Foods
• 2024-07-10, The Volatile Composition and the Potential Health Benefits of Different Microalgae Strains. Foods, 13(14), 2174. https://doi.org/10.3390/foods13142174, Foods
• 2024-07-10, Algae-Boosted Chickpea Hummus: Improving Nutrition and Texture with Seaweeds and Microalgae. Foods, 13, 2178. https://doi.org/10.3390/foods13142178, Foods
• 2024-03-15, Enhancing the Protein, Mineral Content, and Bioactivity of Wheat Bread through the Utilisation of Microalgal Biomass: A Comparative Study of Chlorella vulgaris, Phaeodactylum tricornutum, and Tetraselmis chuii. Appl. Sci., 14, 2483. https://doi.org/10.3390/app14062483, Applied Sciences
• 2024-01-05, Development of Healthy Snacks Incorporating Meal from Tenebrio molitor and Alphitobius diaperinus Using 3D Printing Technology. Foods, 13, 179. https://doi.org/10.3390/foods13020179, Foods
• 2023-08-27, Tuning the Bioactive Properties of Dunaliella salina Water Extracts by Ultrasound-Assisted Extraction. Marine Drugs, 21, 472. https://doi.org/10.3390/md21090472, Marine Drugs
• 2023-08-22, The Experimental Development of Emulsions Enriched and Stabilized by Recovering Matter from Spirulina Biomass: Valorization of Residue into a Sustainable Protein Source. Molecules, 28, 6179. https://doi.org/10.3390/molecules28176179, Molecules
• 2023-06, Nutritional Improvement of Fresh Cheese with Microalga Chlorella vulgaris: Impact on Composition, Structure and Sensory Acceptance. Food Technology and Biotechnology, 61 (2). https://doi.org/10.17113/ftb.61.02.23.7851, Food Technology and Biotechnology
• 2023-04, Volatile fingerprint impact on the sensory properties of microalgae and development of mitigation strategies. Current Opinion in Food Science, 51: 101040. https://doi.org/10.1016/j.cofs.2023.101040, Current Opinion in Food Science
• 2023-03-24, Effect of Grape Pomace Flour in Savory Crackers: Technological, Nutritional and Sensory Properties. Foods, 12, 1392. https://doi.org/10.3390/foods12071392, Foods
• 2023, The chemistry and bioactive properties behind microalgae-enriched gluten-free breads. International Journal of Food Science and Technology, 59, 872-885. https://doi:10.1111/ijfs.16846, International Journal of Food Science & Technology
• 2023, Spirulina and its residual biomass as alternative sustainable ingredients: impact on the rheological and nutritional features of wheat bread manufacture. Front. Food. Sci. Technol. 3:1258219. https://doi.org/10.3389/frfst.2023.1258219, Frontiers In Food Science And Technology
• 2022-11, Use of European pulses to produce functional beverages – From chickpea and lupin as dairy alternatives. Journal of Functional Foods, 98, 105287. https://doi.org/10.1016/j.jff.2022.105287, Journal of Functional Foods
• 2022-11, In vitro starch digestibility and estimation of glycemic index in algae-based couscous. International Journal of Food Science and Technology, 57, 7245–7253. https://doi.org/10.1111/ijfs.16073, International Journal of Food Science & Technology
• 2022-09, 3D printed gluten-free cereal snack with incorporation of Spirulina (Arthrospira platensis) and/or Chlorella vulgaris. Algal Research, 102863. https://doi.org/10.1016/j.algal.2022.102863, Algal Research
• 2022-01-29, Improving the Nutritional, Structural, and Sensory Properties of Gluten-Free Bread with Different Species of Microalgae. Foods, 11, 397. https://doi.org/10.3390/foods11030397, Foods
• 2022, New Alternatives to Milk From Pulses: Chickpea and Lupin Beverages With Improved Digestibility and Potential Bioactivities for Human Health. Frontiers in Nutrition, 9, 852907. https://10.3389/fnut.2022.852907, Frontiers in Nutrition
• 2022, Innovative and Healthier Dairy Products through the Addition of Microalgae: A Review. Foods, 11,755. https://10.3390/foods11050755, Foods
• 2022, Apple Flour in a Sweet Gluten-Free Bread Formulation: Impact on Nutritional Value, Glycemic Index, Structure and Sensory Profile. Foods, 11, 3172. https://doi.org/10.3390/foods11203172, Foods
• 2022, Acorn flour from holm oak (Quercus rotundifolia): Assessment of nutritional, phenolic, and technological profile. Current Research in Food Science, 5, 2211-2218. https://doi.org/10.1016/j.crfs.2022.11.003
• 2021-12-20, Technological Feasibility of Couscous-Algae-Supplemented Formulae: Process Description, Nutritional Properties and In Vitro Digestibility. Foods, 10, 3159. https://doi.org/10.3390/foods10123159, Foods
• 2021-06, Use of chromium-enriched yeast in the manufacture of French bread. Biomed Biopharm Res., (18) 1: 1-11. https://doi.org/10.19277/bbr.18.1.255, Journal Biomedical and Biopharmaceutical Research
• 2020-05-02, Impact of Acorn Flour on Gluten-Free Dough Rheology Properties. Foods, (9) 560. https://doi.org/10.3390/foods9050560, Foods
• 2020-04-14, Rheology Methods as a Tool to Study the Impact of Whey Powder on the Dough and Breadmaking Performance of Wheat Flour. Fluids, 5 (2), 50. https://doi:10.3390/fluids5020050, Fluids
• 2020, Tetraselmis chuii as a sustainable and healthy ingredient to produce gluten-free bread: impact on structure, colour and bioactivity. Foods, 9, 579. https://doi.org/10.3390/foods9050579, Foods
• 2020, Preliminary sensory evaluation of salty crackers with grape pomace flour. Biomed Biopharm Res., (17)1: 1-11. https://doi.org/10.19277/bbr.15.2.182, Biomedical and Biopharmaceutical Research Journal
• 2020, Microalgal cell disruption: Effect on the bioactivity and rheology of wheat bread. Algal Research, 45, 101749. https://doi.org/10.1016/j.algal.2019.101749, Algal Research
• 2020, Microalgae biomass as an additional ingredient of gluten-free bread: dough rheology, texture quality and nutritional properties. Algal Research, 50, 101998. https://doi.org/10.1016/j.algal.2020.101998, Algal Research
• 2020, Acorn flour as a source of bioactive compounds in gluten-free bread. Molecules, 25, 3568. https://doi.org/10.3390/molecules25163568, Molecules
• 2018, Avaliação físico-sensorial de uma barra de cereais com quinoa: um estudo preliminar
• 2015, Developing consumer acceptable biscuits enriched with Psyllium fibre. Journal of Food Science and Technology, 52 (8), 4830-4840. https://doi.org/10.1007/s13197-014-1549-6, Journal of Food Science and Technology
• 2014, Effect of Psyllium fibre content on the textural and rheological characteristics of biscuit and biscuit dough. Bioactive Carbohydrates and Dietary Fibre, 3, 96-105. https://doi.org/10.1016/j.bcdf.2014.03.001, Bioactive Carbohydrates and Dietary Fibre
• 2013-01, The effect of starch isolation method on physical and functional properties of Portuguese nut starches. II. Q. rotundifolia Lam. and Q. suber Lam. acorns starches. Food Hydrocolloids, 30 (1), 448-455. https://doi.org/10.1016/j.foodhyd.2012.06.014, Food Hydrocolloids
• 2013, Isochrysis galbana and Diacronema vlkianum biomass incorporation in pasta products as PUFA's source. LWT - Food Science and Technology, 50 (1), 312-319. https://doi.org/10.1016/j.lwt.2012.05.006, LWT - Food Science and Technology
• 2012, The effect of starch isolation method on physical and functional properties of Portuguese nuts starches. I. Chestnuts (Castanea sativa Mill. var. Martainha and Longal) fruits. Food Hydrocollois, 27(1), 256-263. https://doi.org/10.1016/j.foodhyd.2011.05.010, Food Hydrocolloids
• 2012, The effect of starch isolation method on physical and functional properties of Portuguese nuts starches. I. Chestnuts (Castanea sativa Mill. var. Martainha and Longal) fruits, Food Hydrocolloids
• 2012, Properties of protein powder prepared from Cape hake by-products. Journal of Food Engineering, 108 (2), 268-275. https://doi.org/10.1016/j.jfoodeng.2011.08.020, Journal of Food Engineering
• 2012, Novel foods with microalgal ingredients – Effect of gel setting conditions on the linear viscoelasticity of Spirulina and Haematococcus gels. . Journal of Food Engineering, 110, 182-189. https://doi.org/10.1016/j.jfoodeng.2011.05.044, Journal of Food Engineering
• 2011, Microalgae biomass interaction in biopolymer gelled systems. Food Hydrocolloids, 25, 817-825. https://doi.org/10.1016/j.foodhyd.2010.09.018, Food Hydrocolloids
• 2011, From egg yolk/k-Carrageenan dispersions to gel systems: Linear viscoelasticity and texture analysis. Food Hydrocollois, 25 (4): 654-658. https://doi.org/10.1016/j.foodhyd.2010.08.006, Food Hydrocolloids
• 2010, Incorporation of Chlorella vulgaris and Spirulina maxima biomass in pasta products. Part 1: Preparation and evaluation. Journal of the Science of Food and Agriculture, 90: 1656-1664. https://doi.org/10.1002/jsfa.3999, Journal of the Science of Food and Agriculture
• 2007, Comparison of Physicochemical Properties of New Ionic Liquids Based on Imidazolium, Quaternary Ammonium, and Guanidinium Cations. Chemistry European Journal, 13 (30): 8478-8488. https://doi.org/10.1002/chem.200700965, Chemistry - A European Journal
• 2006, Rheological behaviour and microstructure of pea protein/k- carrageenan/starch gels with different setting conditions. Food Hydrocolloids, 20 (1): 106-113. https://doi.org/ 10.1016/j.foodhyd.2005.03.011, Food Hydrocolloids
• 2005, Gelled vegetable desserts containing pea protein, k-carrageenan and starch. European Food Research and Technology, 222 (5-6): 622-628. https://doi.org/10.1007/s00217-005-0170-3, European Food Research and Technology
• 2003, Vegetable proteins and milk puddings. Colloids and Surfaces B: Biointerfaces, 31 (1-4): 21-29. https://doi.org/10.1016/S0927-7765(03)00040-7, Colloids and Surfaces B: Biointerfaces
• 2002, M.C. Nunes, A. Raymundo, J. Empis, I. Sousa (2002). Physical characterisation of commercial mayonnaises and salad dressings. E-rheo, 2: 30-41., E-rheo
• 2002, I.F. Almeida, M.M. Alves, M.C. Nunes, A. Raymundo, M.F. Bahía (2002). Optimization and rheological characterization of an oleogel of cholesterol and mineral oil. E-rheo, 2: 9-19., E-rheo

Thesis / Dissertation

• 2006-07, PhD, M.C. Nunes (2005). Interações proteína/polissacárido em géis proteicos de origem vegetal. Tese de Doutoramento. Instituto Superior de Agronomia. Universidade Técnica de Lisboa.

Book chapter

• 2023, Raymundo, A., Fradinho, P., Nunes, M.C. (2023). Application of microalgae in baked goods and pasta. In Handbook of Food and Feed from Microalgae: Production, Application, Regulation, and Sustainability. Ed. Jacob-Lopes. Academic Press. Chapter 25, 317-334. https://doi.org/10.1016/B978-0-323-99196-4.00022-X, Handbook of Food and Feed from Microalgae, Elsevier
• 2019, Raymundo, A., Nunes, M.C., Sousa, I. (2019). Microalgae biomass as a food ingredient to design added value products. In Valorising seaweed by-products. Ed. Herminia Domínguez & María D. Torres. Nova Science Publishers. ISBN: 978-1-53615-398-9.
• 2011, P. Correia, M.C. Nunes, M.L. Beirão-da-Costa (2011). Amidos de fontes não convencionais. Em: Engenharia dos Biossistemas, Cem Temas de Investigação no Centenário do ISA. Eds. L.S. Pereira, A. Varennes, C. Oliveira, S. Ferreira-Dias. Edições Colibri, 359-362. ISBN: 978-989-689-093-3., Engenharia dos Biossistemas, Cem Temas de Investigação no Centenário do ISA
• 2011, C. Nunes, A. Raymundo, I. Sousa (2011). Utilização de proteínas vegetais na produção de espumas, emulsões e géis. Em: Engenharia dos Biossistemas, Cem Temas de Investigação no Centenário do ISA. Eds. L.S. Pereira, A. Varennes, C. Oliveira, S. Ferreira-Dias. Edições Colibri, 363-366. ISBN: 978-989-689-093-3., Engenharia dos Biossistemas, Cem Temas de Investigação no Centenário do ISA
• 2011, A. Raymundo, C. Nunes, I. Sousa, N. Bandarra, P. Batista, L. Gouveia (2011). Utilização de microalgas como ingredientes funcionais em alimentos com diferentes níveis de processamento. Em: Engenharia dos Biossistemas, Cem Temas de Investigação no Centenário do ISA. Eds. L.S. Pereira, A. Varennes, C. Oliveira, S. Ferreira-Dias. Edições Colibri, 337-340. ISBN: 978-989-689-093-3., Engenharia dos Biossistemas, Cem Temas de Investigação no Centenário do ISA
• 2007, M.S. Temudo, M.C. Nunes, A.P. Batista, F. Carvalheiro, M.P. Esteves, A. Raymundo (2007). Physicochemical caracterization of psyllium fibre. In: Gums and Stabilisers for the Food Industry, 14th Edition. Eds. Peter A. Williams & Glyn O. Phillips. Royal Soc. Chem, 572-577. ISBN: 978-0-85404-461-0. EID: 2-s2.0-84898662629
• 2007, A.P. Batista, l. Gouveia, M.C. Nunes, J.M. Franco, A. Raymundo (2007). Microalgae biomass as a novel functional ingredient in mixed systems. In: Gums and Stabilisers for the Food Industry, 14th Edition. Eds. Peter A. Williams & Glyn O. Phillips. Royal Soc. Chem, 487-494. ISBN: 978-0-85404-461-0. EID: 2-s2.0-77954402878
• 2004, M.F. Piteira, C. Nunes, A. Raymundo, I. Sousa (2004). Effect of principal ingredients on quality of cookies with dietary fibre. In: Gums and Stabilisers for the Food Industry, 12th Edition. Eds. Peter A. Williams & Glyn O. Phillips. Royal Soc. Chem, 475-483. ISBN: 085404891X. DOI: 10.1039/9781847551214-00475, Gums and Stabilizers For the Food Industry 12, 294
• 2004, M.C. Nunes, A. Raymundo, I. Sousa (2004). Effect of thermal treatment and composition on the mechanical properties of pea/kappa-carrageenan/starch desserts. In: Gums and Stabilisers for the Food Industry, 12th Edition. Eds. Peter A. Williams & Glyn O. Phillips. Royal Soc. Chem, 54-64. ISBN: 085404891X. DOI: 10.1039/9781847551214-00054
• 2003, Nunes, M.C. (2003). Propriedades Funcionais das Proteínas. Em: A Química e a Reologia no Processamento dos Alimentos, ed. A. Gomes de Castro, Colecção Ciência e Técnica, Ed. Instituto Piaget, 121-141. ISBN: 972-771-641-5., A Química e a Reologia no Processamento dos Alimentos

Conference paper

• Reis, D., Raymundo, A., Osório, N., Nunes, M.C. (2009). Reformulação de receitas de pastelaria com incorporação de ingredientes hipocalóricos. Atas do 9º Encontro de Química dos Alimentos – CD-ROM. Ed. C.C.G. Silva, Sociedade Portuguesa de Química. ISBN: 978-989-20-1532-3., 9º Encontro de Química dos Alimentos
• Raymundo, A., Nunes, M.C., Sousa, I., Empis, J. (2001). Maioneses de tremoço branco: uma alternativa às maioneses tradicionais? Atas do 5º Encontro de Química de Alimentos, 605-608. ISBN: 972-98476-2-2. , 5º Encontro de Química de Alimentos
• Nunes, M.C., Raymundo, A., Alves, M.M., Sousa, I., Empis, J.(2001). Efeito da concentração proteica nas propriedades físicas de geles de tremoço branco. Atas do 5º Encontro de Química de Alimentos, 609-612. ISBN: 972-98476-2-2. , 5º Encontro de Química de Alimentos
• Nunes, M.C., Raymundo, A., Alves, M.M., Sousa, I.(2001). The effect of gelation conditions on viscoelastic linear properties of white lupin protein gels. Atas do 3º Encontro Nacional da Sociedade Portuguesa de Reologia, 171-175. , 3º Encontro Nacional da Sociedade Portuguesa de Reologia
• Nunes, M.C., Raymundo, A., Alves, M.M., Sousa, I. (2001). The effect of time and temperature on gelation of white lupin protein isolates. Atas do 3º Encontro Nacional da Sociedade Portuguesa de Reologia, 53-59., 3º Encontro Nacional da Sociedade Portuguesa de Reologia
• Nunes, M.C, Nunes, L., Morais, H. (2016). Minerais em algumas das espécies de pescado mais consumidas em Portugal. Livro de Atas do XIII Encontro de Química dos Alimentos, Porto, 114-117. ISBN: 978-989-8124-15-9., XIII Encontro de Química dos Alimentos
• Mahmoud N., Raymundo A., Nunes M.C. (2024). Assessing the Impact of Adding Chlorella vulgaris, Phaeodactylum tricornutum, and Tetraselmis chuii Microalgae on the Structure of Wheat Dough and Bread. In: Raymundo A., Alves V.D., Sousa I., Galindo-Rosales F.J. (eds) Proceedings of the Iberian Meeting on Rheology. Springer Proceedings in Materials, vol 56. https://doi.org/10.1007/978-3-031-67217-0_10, IBEREO 2024 - The Iberian Meeting on Rheology 2024
• Lopes M., Duarte C.M., Nunes C., Raymundo A., Sousa I. (2020) Flow Behaviour of Vegetable Beverages to Replace Milk. In: Galindo-Rosales F., Campo-Deaño L., Afonso A., Alves M., Pinho F. (eds) Proceedings of the Iberian Meeting on Rheology (IBEREO 2019). Springer Proceedings in Materials. Springer, Cham. https://doi.org/10.1007/978-3-030-27701-7_18, IBEREO 2019
• Khemiri S., Oliveira S., Correia D., Barracossa R., Nunes C., Raymundo A. (2024). Rheological Behavior and Microstructure of Chlorella/k-Carrageenan/Starch Gels. In: Raymundo, A., Alves, V.D., Sousa, I., Galindo-Rosales, F.J. (eds) Proceedings of IBEREO 2024. Springer Proceedings in Materials, vol 56, pp. 140–143. Springer. https://doi.org/10.1007/978-3-031-67217-0_31, IBEREO 2024 - The Iberian Meeting on Rheology 2024
• Isabel F. Almeida, M.M. Alves, M.C. Nunes, A. Raymundo, M. Fernanda Bahía (2001). Rheological characterization of na oleogel of cholesterol and liquid paraffin. Atas do 3º Encontro Nacional da Sociedade Portuguesa de Reologia, 67-72., 3º Encontro Nacional da Sociedade Portuguesa de Reologia
• Fradique, M., Batista, A.P., Nunes, C., Gouveia, L., Bandarra, N.M., Raymundo, A. (2009). Incorporação de biomassa de microalgas em massas alimentícias como fonte natural de ácidos gordos polinsaturados do tipo w3. Atas do 9º Encontro de Química dos Alimentos – CD-ROM. Ed. C.C.G. Silva, Sociedade Portuguesa de Química. ISBN: 978-989-20-1532-3., 9º Encontro de Química dos Alimentos
• Fradique M., Batista A.P., Nunes M.C., Serralha F., Raymundo A. (2010). Incorporação de fibra de psyllium em bolachas e pão. Atas do IX Congresso de Nutrição e Alimentação – CD-ROM. Associação Portuguesa de Nutricionistas. Lisboa., IX Congresso de Nutrição e Alimentação
• Fradinho P., Osório N., Nunes C., Serralha F., Raymundo A. (2011). Cookies Enriched With Psyllium Fibre. Atas do X Congresso de Nutrição e Alimentação – CD-ROM. Associação Portuguesa de Nutricionistas. Lisboa., X Congresso de Nutrição e Alimentação
• Demattê N., Matheus J., Alegria M.J., Nunes M.C., Raymundo A. (2024). Viscosity Analysis of Tomato Pulp Incorporated with Seaweed, Microalgae, and Apple Pomace for the Development of a New Product. In: Raymundo A., Alves V.D., Sousa I., Galindo-Rosales F.J. (eds) Proceedings of the IBEREO 2024. Springer Proceedings in Materials, vol 56. Springer. https://doi.org/10.1007/978-3-031-67217-0_11, IBEREO 2024 – The Iberian Meeting on Rheology 2024
• Bürck M., Braga A.R.C., Nunes M.C., Raymundo A. (2024). Rheological Characterization of Future Nanoencapsulated Spirulina and its Recovery Biomass in 3D-Printed Snacks. In: Raymundo A., Alves V.D., Sousa I., Galindo-Rosales F.J. (eds) Proceedings of IBEREO 2024. Springer Proceedings in Materials, vol 56, pp. 19–22. Springer. https://doi.org/10.1007/978-3-031-67217-0_5, IBEREO 2024 - The Iberian Meeting on Rheology 2024
• Alves, M.M., Nunes, M.C., Abreu, C., Afonso, J., Alves, M.R. (2003). Caracterização reológica de gelados. Atas do 6º Encontro de Química de Alimentos, 739-742. ISBN: 972-96065-9-5. , 6º Encontro de Química de Alimentos
• 2016, Nunes, M.C, Saro, S., Muteia, H., Nunes, L., Morais, H. (2016). A importância do combate ao desperdício alimentar. Livro de Atas do XIII Encontro de Química dos Alimentos, Porto, 106-109. ISBN: 978-989-8124-15-9., XIII Encontro de Química dos Alimentos
• 2011, Paula Reis Correia, Maria Cristiana Nunes, Maria Luísa Beirão-da-Costa (2011). Thermal analysis and rheological properties of portuguese nut starches isolated by alkali and enzymatic methods. Proceedings of the International Congress on Engineering and Food (ICEF11)., ICEF11
• 2010, Aguilar J.M., Nunes C., Cordobés F., Raymundo A., Guerrero A. (2010). From egg yolk / k-carrageenan dispersions to gel systems: linear viscoelasticity and texture analysis. In: Thirteenth Food Colloids 2010 – On the road from interfaces to consumers, eds. F. Martínez-López, F. Galisteo-González, J. Maldonado-Valderrama, A. Martín-Rodríguez & M.A. Cabrerizo-Vílchez. Págs. 107-108., Thirteenth Food Colloids 2010
• 2010, A.P. Batista, M.C. Nunes, A. Raymundo, L. Gouveia, I. Sousa, F. Cordobés, A. Guerrero, J.M. Franco (2010). Microalgae biomass interaction in biopolymer gelled systems. In: Thirteenth Food Colloids 2010 – On the road from interfaces to consumers, eds. F. Martínez-López, F. Galisteo-González, J. Maldonado-Valderrama, A. Martín-Rodríguez & M.A. Cabrerizo-Vílchez. Págs. 114-115., Thirteenth Food Colloids 2010
• 2009, Batista, A.P., Nunes, M.C., Fradinho, P., Gouveia, L., Sousa, I., Raymundo, A., Franco, J.M. (2009). Haematoccocus pluvialis microalga biomass in mixed gel systems - rheological characterization under different gel setting conditions. In: Proceedings of the 5th International Symposium on Food Rheology and Structure, eds. P. Fischer, M. Pollard & E.J. Windhab. Págs. 628-629. , 5th International Symposium on Food Rheology and Structure
• 2009, Aguilar, J.M., Batista, A.P., Nunes, M.C., Cordobés, F., Raymundo, A., Guerrero, A. (2009). Rheological and texture properties of thermally processed egg yolk/k-carrageenan mixtures. In: Proceedings of the 5th International Symposium on Food Rheology and Structure, eds. P. Fischer, M. Pollard & E.J. Windhab. Págs. 648-649. , 5th International Symposium on Food Rheology and Structure
• 2008, Fradique, M., Batista, A.P., Nunes, C., Gouveia, L., Bandarra, N.M., Raymundo, A. (2008). Microalgae biomass incorporation in pasta products. In: Proceedings of the 5th International Congress on Pigments in Food – For Quality and Health. Ed. M. Heinonen, 182. Helsínquia, Finlândia. ISBN: 978-952-10-4846-3.
• 2008, C. Pires, S. Costa, A.P. Batista, M.C. Nunes, A. Raymundo, I. Batista (2008). Physicochemical, functional and rheological properties of protein powders prepared from Cape hake by-products. In: Rheology in Product Design and Engineering, ed. A. Guerrero, J. Munoz, J.M. Franco, 111-114. ISBN: 978-84-608-0779-7.
• 2008, A.P. Batista, M.C. Nunes, L. Gouveia, I. Sousa, A. Raymundo, J.M. Franco (2008). Influence of gel setting conditions on the linear viscoelastic properties of multicomponent gels with microalgal biomass addition. In: Rheology in Product Design and Engineering, ed. A. Guerrero, J. Munoz, J.M. Franco, 99-102. ISBN: 978-84-608-0779-7.
• 2004, Nunes, M.C., Raymundo, A., Sousa, I. (2004). Effect of composition on the rheological behaviour and microstructure of pea / kappa-carrageenan/ starch gels. In: Progress in Rheology of Biological and Synthetic Polymer Systems, ed. Diogo, A.C. et al., Instituto Politécnico de Beja, Portugal, 31-36. ISBN: 972-99301-0-4.
• 2002, Raymundo, A., Nunes, M.C., Empis, J., Sousa, I. (2002). Optimisation of the production of white lupin protein mayonnaises. In: Proceedings of the 10th International Lupin Conference.
• 2002, Nunes, M.C., Raymundo, A., Alves, M.M., Sousa, I. (2002). Milk puddings without milk. In: Progress in Rheology Theory and Aplications, ed. Boza, F.J., Guerrero, A., Partal, P., Franco, J.M., Munoz, J., 409-412. ISBN: 84-607-4383-7.
• 2002, I. Almeida, M.M. Alves, M.C. Nunes, A. Raymundo, M.F. Bahía (2002). Rheological characterization of an oleogel of sorbitan monostearate and sweet almond oil. In: Progress in Rheology Theory and Aplications, ed. Boza, F.J., Guerrero, A., Partal, P., Franco, J.M., Munoz, J., 351-353. ISBN: 84-607-4383-7.
• 2002, Batista, P., Nunes, M.C., Sousa, I. (2002). Physical characterisation of commercial dairy desserts. In: Progress in Rheology Theory and Aplications, ed. Boza, F.J., Guerrero, A., Partal, P., Franco, J.M., Munoz, J., 449-452. ISBN: 84-607-4383-7.
• 2001, Isabel F. Almeida, M.M. Alves, M.C. Nunes, A. Raymundo, M. Fernanda Bahía (2001). Influência da concentração nas propriedades de um oleogele de álcoois da lã e óleo de rícino. In: Libro de Trabajos do XV Congresso Latino-Americano e Ibérico de Químicos Cosméticos, 642-647., XV Congresso Latino-Americano e Ibérico de Químicos Cosméticos
• 1999, Raymundo, A., Nunes, M.C., Empis, J., Sousa, I. (1999). White lupin protein as an ingredient to produce food emulsions. In: Proceedings of the 9th International Lupin Conference, 455-459., 9th International Lupin Conference
• 1999, Raymundo, A., Nunes, M.C., Empis, J., Sousa, I. (1999). New o/w emulsions stabilised by Lupinus albus protein. In: Proceedings of the AOCS 8th Fats & Oils Latin American Congress., AOCS 8th Fats & Oils Latin American Congress

Conference poster

• 2025-04-07, Nhapulo G.F., Nunes C., Prista C., Sousa I. (2025). Fermented food made with seaweeds from the southern coast of Mozambique. 3ª Encontro Anual do LEAF, Instituto Superior de Agronomia, 07 Abril., 3ª Encontro Anual do LEAF, Instituto Superior de Agronomia
• 2025-04-07, Mahmoud N., Nunes M.C., Raymundo A. (2025). Exploring innovative strategies to develop healthy, sustainable, tasty and affordable algae-based bread. 3ª Encontro Anual do LEAF, Instituto Superior de Agronomia, 07 Abril., 3ª Encontro Anual do LEAF, Instituto Superior de Agronomia
• 2025-04-02, Matheus, J., Alegria, M.J., Nunes, M.C., Raymundo, A. (2025) Advancing Algae-Based Foods: Bridging Academia and Industry for Culinary Innovation. Dare2Change. Porto, Portugal, April 02.
• 2024-12, Silva A.F.R., Refaey N., Chung T.Y., Coelho M., Gomes M.H., Mota A., Sampaio A., Vieira D., Raymundo, A., Nunes, M.C. (2024). Impact of different vegetable proteins in microalgae-based egg analogues on pancake quality. Book of Abstracts of AlgaEurope 2024, p. 415-416. Athens, Greece, December 10-13, Poster Presentation., AlgaEurope 2024
• 2024-12, Raymundo A., Bürck M., Cavaco A. F., Carvalho L. F., Nunes M. C., Sousa I., Braga A. R. C. (2024). Exploring the texture profile of microencapsulated Spirulina and residual biomass in meat-free deli ham. Book of Abstracts of AlgaEurope 2024, p. 412. Athens, Greece, December 10-13, Poster Presentation., AlgaEurope 2024
• 2024-12, Mahmoud N., Ferreira J., Rocha C., Ramos R.M., Lima R.C., R., Nunes M.C., Raymundo A. (2024). Unveiling the sensory profile of microalgae: What chemicals are we smelling? Book of Abstracts of AlgaEurope 2024, p. 407-409. Athens, Greece, December 10-13, Poster Presentation., AlgaEurope 2024
• 2024-12, Khemiri S., Oliveira S., Correia D., Nunes M.C., Raymundo, A. (2024). Impact of trophic modes on gelatin properties of Chlorella biomass in novel dessert formulation. Book of Abstracts of AlgaEurope 2024, p. 405-406. Athens, Greece, December 10-13, Poster Presentation., AlgaEurope 2024
• 2024-12, Hernández H.L., Nunes M.C., Ferreira J., Barros A.N., Prista C., Raymundo A. (2024). Enhancing microbial viability in camembert-like cheese enriched with Chlorella vulgaris. Book of Abstracts of AlgaEurope 2024, p. 398-399. Athens, Greece, December 10-13, Poster Presentation., AlgaEurope 2024
• 2024-12, Costa J., Sousa I., Silva J.M., Ferreira J., Prista C., Nunes M.C., Raymundo A. (2024). Bridging the communication gap between food scientists and the consumers: Competency-Based BLUE WAY to a Sustainable Europe. Book of Abstracts of AlgaEurope 2024, p. 387-388. Athens, Greece, December 10-13., AlgaEurope 2024
• 2024-10, Nicolai M, Palma ML, Reis R, Amaro R, Costa D, Rebolo R, Fernandes J, Gonçalves EM, Lageiro M, Charmier A, Mauricio E, Branco P, Palma C, Silva J, Nunes MC, Fernandes PCB, Pereira P (2024). Incorporation of Brewer's Spent Grain in Cookie Production: Enhancing Nutrition and Sustainability. 16ª Reunião Anual PortFIR (17 e 18 outubro, INSA, Lisboa, Portugal), Poster., 16ª Reunião Anual PortFIR
• 2024-10, Bürck M., Braga A.R.C., Nunes M.C., Raymundo A. (2024). Phycocyanin and chitosan films for bioactive packaging: reducing single use plastic for food. Book of Abstracts of XVII Encontro Nacional de Química dos Alimentos, p. 185. Vila Real, Portugal, October 9-11 2024. Poster Communication (PSA18)., XVII Encontro Nacional de Química dos Alimentos
• 2024-10, Bürck M., Braga A.R.C., Nunes M.C., Raymundo A. (2024). Impacts of Spirulina in 3D printed snacks: hardness, brittleness, and color. ook of Abstracts of XVII Encontro Nacional de Química dos Alimentos, p. 213. Vila Real, Portugal, October 9-11 2024. Poster Communication (PDP07)., XVII Encontro Nacional de Química dos Alimentos
• 2024-09, Vinagre, F., Silva, J.M., Nunes, M.C., Raymundo, A. (2024). Rheology properties of gelled foods based on Atlantic macroalgae extracts. Book of Abstracts of IBEREO 2024 – The Iberian Meeting on Rheology 2024. Poster Presentation., IBEREO 2024 – The Iberian Meeting on Rheology 2024
• 2024-09, Santos, R.M., Barbosa, B., Baião, L., Lima, R.C., Rocha, C., Hernandéz, H., Mahmoud, N., Tavares, S., Carvalho, C.C.C.R, Nunes, M.C., Raymundo, A., Anjos, O., Cunha, L.M. (2024). Impact of microalgae incorporation on sensory profile and consumer’s expectations of bread and cheese. EuroSense 2024 – 11th European Conference on Sensory and Consumer Research, 8-11 September, Dublin, Ireland., EuroSense 2024
• 2024-09, Mahmoud, Nancy; Raymundo, Anabela; Nunes, Maria Cristiana. "Assessing the impact of adding microalgae Chlorella vulgaris, Phaeodactylum tricornutum, and Tetraselmis chuii on the structure of wheat dough and bread". Book of Abstracts of IBEREO 2024 – The Iberian Meeting on Rheology 2024. Poster Presentation., IBEREO 2024 – The Iberian Meeting on Rheology 2024
• 2024-09, Hernández H.L., Nunes M.C., Prista C., Raymundo A. (2024). Development of camembert-like cheese supplemented with Chlorella vulgaris. Book of Abstracts of IBEREO 2024 – The Iberian Meeting on Rheology 2024. Poster communication., IBEREO 2024 – The Iberian Meeting on Rheology 2024
• 2024-09, Demattê, N., Matheus, J., Alegria, M.J., Nunes, M.C., Raymundo, A. (2024). Analysis of the viscosity of tomato pulp with the incorporation of microalgae, seaweed, and apple pomace for the development of a new product. Book of Abstracts of IBEREO 2024 – The Iberian Meeting on Rheology 2024. Poster Communication., IBEREO 2024 – The Iberian Meeting on Rheology 2024
• 2024-09, Bürck, M., Braga, A.R.C., Nunes, M.C., Raymundo, A. (2024). Rheological characterization of future nanoencapsulated Spirulina and its recovery biomass in 3D-printed snacks. Book of Abstracts of IBEREO 2024 – The Iberian Meeting on Rheology 2024. Poster communication., IBEREO 2024 – The Iberian Meeting on Rheology 2024
• 2024-09, Beltrão Martins R., Nunes M.C., Peres J.A., Barros I.R.N.A., Raymundo A. (2024). Alternative flours - apple and acorn gluten free dough and its rheological behaviour. Book of Abstracts of IBEREO 2024 – The Iberian Meeting on Rheology 2024. Poster communication., IBEREO 2024 – The Iberian Meeting on Rheology 2024
• 2024-06, Demattê N., Matheus J., Alegria M.J., Nunes M.C., Raymundo A. (2024). What impact does adding microalgae, seaweed, and apple pomace have on tomato pulps? Book of abstracts of Algal Biomass, Biofuels & Bioproducts 2024, Florida – USA, Poster P3.21., Algal Biomass, Biofuels & Bioproducts 2024
• 2024-04, Fratelli C., Nunes M.C., Raymundo A., Braga A.R.C. (2024). Spirulina as a sustainable protein source of oil in water chickpea formulations. 19th Food Colloids Conference (14-18 April, Thessaloniki, Greece), Poster 218., 19th Food Colloids Conference
• 2024-03, Reis R, Amaro R, Maurício E, Branco P, Palma C, Charmier A, Fernandes PCB, Silva J, Nunes MC, Palma ML, Nicolai M, Pereira P (2024). Brewer's spent grain valorization: Impact on the texture and color properties of wheat-based cookies. IV Jornadas Lusófonas da Nutrição (15 março, Universidade Lusófona, Lisboa), Poster P2., IV Jornadas Lusófonas da Nutrição
• 2023-12-12, Pestana C., Mahmoud N., Sousa, I., Raymundo A., Nunes M.C., Prista C. (2023). How does the microalga Chlorella vulgaris influence the microbiota and Techno-functional performance of sourdough bread? Book of abstracts of AlgaEurope 2023 (12-15 December, Prague, Czech Republic), 306-308, Poster., AlgaEurope 2023
• 2023-12-12, Fratelli C., Nunes M.C., Raymundo A., Braga A.R.C. (2023). Antioxidant capacity and phenolic compounds of vegan chickpea emulsions with Brazilian Spirulina counterparts. Book of abstracts of AlgaEurope 2023 (12-15 December, Prague, Czech Republic), 288-290, Poster., AlgaEurope 2023
• 2023-12-12, Ferreira J.P.A., Hani L., Dutruge V., Le Moal J., Gracio M., Sousa I., Pagarete A., Nunes M.C., Raymundo A. (2023). Ultrasound-assisted extraction: a sustainable way to improve microalgae sensory profile. Book of abstracts of AlgaEurope 2023 (12-15 December, Prague, Czech Republic), 285-287, Poster., AlgaEurope 2023
• 2023-12, Vinagre F., Silva J.M., Ferreira A.S., Nunes C., Nunes M.C., Raymundo A. (2023). Seaweed-derived polysaccharides: extraction methods and functional attributes for gastronomic applications. Book of abstracts of AlgaEurope 2023 (12-15 December, Prague, Czech Republic), 327-329, Poster., AlgaEurope 2023
• 2023-12, Pestana C., Mahmoud N., Sousa, I., Raymundo A., Nunes M.C., Prista C. (2023). Impact of Chlorella vulgaris in the sourdough microbiota and characteristics of sourdough bread. Book of abstracts of MicroBiotech 2023 – Congress of Microbiology and Biotechnology (7-9 December, Covilhã, Portugal), 291, Poster P2.15., MicroBiotech 2023
• 2023-11, Fratelli C., Nunes M.C., Raymundo A., De Rosso, V.V., Braga A.R.C. (2023). Composição de minerais e metais pesados atividade antioxidante e compostos fenólicos de pão de trigo com subprodutos de biomassa de Spirulina orgânica. Livro de Resumos do 15 SLACAN – Simpósio Latino Americano de Ciência de Alimentos e Nutrição (12-14 novembro, Campinas, Brasil), Poster., 15 SLACAN – Simpósio Latino Americano de Ciência de Alimentos e Nutrição
• 2023-07, Nhapulo G., Nunes M.C., Prista C., Sousa I. (2023). Algas da costa sul de Moçambique fermentadas para integrar alimentos apetecíveis, e com impacto na saúde! Encontro Ciência 2023, Aveiro (Portugal). 05-07 July, Poster., Encontro Ciência 2023
• 2023-07, Mahmoud N., Nunes M.C., Raymundo A. (2023). Exploring the potential of enzymatically treated microalgae in bread: improving color and flavor characteristics. Encontro Ciência 2023, Aveiro (Portugal), 05-07 July, Poster., Encontro Ciência 2023
• 2023-07, Hernández H., Nunes M.C., Prista C., Raymundo A. (2023). Production of Camembert-like cheese enriched with microalgae. Encontro Ciência 2023, Aveiro (Portugal), 05-07 July, Poster., Encontro Ciência 2023
• 2023-07, Hernández H., Nunes C., Prista C., Raymundo A. (2023). Development of cheeses fortified with microalgae: a rheological approach. International Congress on Rheology 2023, Athens, 29 July – 04 August, Poster PP237.US., International Congress on Rheology 2023
• 2023-05, R. Carriço, J. Marcos, M.J. Sousa, M.L. Palma, P. Pereira, M.C. Nunes, M. Nicolai (2023). Efeito da incorporação de bagaço de uva na qualidade tecnológica de bolachas salgadas. 6º Simpósio em Produção e Transformação de Alimentos em Ambiente Sustentável, Escola Superior Agrária de Elvas - Instituto Politécnico de Portalegre, 25 de maio de 2023, Poster., 6º Simpósio em Produção e Transformação de Alimentos em Ambiente Sustentável
• 2023-05, Hernández H., Nunes C., Prista C., Raymundo A. (2023). Development of camembert-like cheese fortified with Chlorella vulgaris. Book of abstracts of Young Algaeneers Symposium (YAS) Pp. 75, Faro, Portugal, 9-11 May. Poster PC-38., Young Algaeneers Symposium
• 2023-05, Grácio M, Ferreira J, Pagarete A, Nunes C, Raymundo A. (2023). Potential health benefits of different microalgae strains. Young Algaeneers Symposium (YAS), Faro, Portugal, 9-11 May, Poster., Young Algaeneers Symposium
• 2023-03, Nunes M.C., Hernández H., Ferreira J., Prista C., Sousa I., Raymundo A. (2023). Using enzymes to improve microalgae sensory quality? Impact on cheese and bread. Book of abstracts of Dare2Change (21 March, Porto, Portugal): 125, Poster., Dare2Change
• 2023-03, Herdeiro F., Raymundo A., Carvalho M.O., Nunes C., Sales J., Oliveira S. (2023). 3D printing snacks incorporating meal from Tenebrio molitor and Alphitobius diaperinus. Book of abstracts of Dare2Change (21 March, Porto, Portugal): 66-67, Poster., Dare2Change
• 2023-03, Fratelli C., Nunes C., Raymundo A., Braga A.R.C. (2023). Effect of Brazilian Spirulina on rheology and texture properties of emulsions. Book of abstracts of Dare2Change (21 March, Porto, Portugal): 118, Poster., Dare2Change
• 2023-03, Ferreira J., Riviere R., Mercat J., Pagarete A., Sousa I., Nunes M.C., Raymundo A. (2023). Improving the sensory profile of microalgae using ultrasound extraction: using the bioactive-rich fraction in vegan o/w emulsions. Book of abstracts of Dare2Change (21 March, Porto, Portugal): 124, Poster., Dare2Change
• 2022-12, Quinta R., Cardoso H., Silva J., Fradinho P., Sousa I., Nunes M.C., Raymundo A. (2022). Microalgae incorporated functional foods: concentration and drying methods effects on pasta. Book of abstracts of AlgaEurope 2022 (13-15 December, Rome, Italy). 280-281, Poster., AlgaEurope 2022
• 2022-12, Nunes M.C., Ferreira J., Sousa I., Raymundo A. (2022). Improving the sensory quality of microalgal food ingredients. Book of abstracts of AlgaEurope 2022 (13-15 December, Rome, Italy). 267-269, Poster., AlgaEurope 2022
• 2022-12, Héctor Hernández, M. Cristiana Nunes, Catarina Prista, Anabela Raymundo (2022). Obtaining and characterization of Halloumi cheese supplemented with algae biomass. Book of abstracts of AlgaEurope 2022 (13-15 December, Rome, Italy). 253-255, Poster., AlgaEurope 2022
• 2022-12, Fratelli, C. Braga, A.R.C., Nunes, M.C., Raymundo, A. (2022). Effect of biomass and post-extraction residue from Brazilian Spirulina on dough rheology and texture properties of wheat bread. Book of abstracts of AlgaEurope 2022 (13-15 December, Rome, Italy). 243-244, Poster., AlgaEurope 2022
• 2022-03, Hourmat S., Raymundo A., Prista C., Nunes M.C. (2022). Development and characteristion of a sourdough starter made from the Portuguese variety of wheat “preto-amarelo” – The impact of sourdough breadmaking on the properties and technological aptitude of bread. Book of Abstracts of Trends in grain-based foods, Pp 78 (Bragança, Portugal, 23-25 March 2022), Poster PC-02., Trends in grain-based foods
• 2022-03, Duarte C.M., Mota J., Assunção R., Martins C., Ribeiro A.C., Lima A., Raymundo A., Nunes M.C., Boavida Ferreira R., Sousa I. (2022). New alternatives to milk from pulses: Chickpea and lupin beverages with improved digestibility and potential bioactivities for human health. Book of Abstracts of Trends in grain-based foods, Pp 35 (Bragança, Portugal, 23-25 March 2022), Poster PC-19., Trends in grain-based foods
• 2021-11, Sousa I., Qazi W., Nunes M.C., Raymundo A. (2021). Gluten-free bread enriched with microalgae biomass pre-treated with ethanol: improvement of bread quality, nutritional and sensory properties. DARE2Change (18-19 novembro, Porto, Portugal), Poster., Dare2Change
• 2021-11, Sousa F., Nunes M.C., Raymundo A. (2021). By-products from the fruit production and macroalgae from the Portuguese coast: a sustainable partnership to develop nutritious snack balls. DARE2Change (18-19 novembro, Porto, Portugal), Poster., Dare2Change
• 2021-11, Duarte C.M., Mota J., Assunção R., Martins C., Ribeiro A., Lima A., Nunes C., Raymundo A., Boavida-Ferreira R., Sousa I. (2021). Lupin and chickpea: Nutritive beverages as sustainable alternatives to milk. DARE2Change (18-19 novembro, Porto, Portugal), Poster., Dare2Change
• 2021-09, Vala C., Nunes C., Costa M., Silva J., Raymundo A. (2021). Desenvolvimento de barritas vegan com incorporação de microalgas Chlorella vulgaris heterotróficas. XX Congresso de Nutrição e Alimentação, Acta Portuguesa de Nutrição, 26, 124 (P014, Lisboa, Portugal 23-24 setembro), Poster., XX Congresso de Nutrição e Alimentação
• 2021-09, Sousa F., Raymundo A., Nunes M.C. (2021). Development of a sustainable energy and nutritious balls based on chestnut and apple flours enriched in macroalgae from the Portuguese coast. Book of abstracts of XV Encontro de Química dos Alimentos (5-8 September, Madeira, Portugal), Poster A-20., XV Encontro de Química dos Alimentos
• 2021-09, Raymundo A., Vala C., Nunes C., Costa M., Silva J. (2021). Supplementation of heterotrophic microalgae Chlorella vulgaris to energetic bars: impact on texture, colour, nutrition and sensory properties. Book of abstracts XV Encontro de Química dos Alimentos (5-8 September, Madeira, Portugal), Poster A-25., XV Encontro de Química dos Alimentos
• 2021-09, Khemiri S., Nunes M.C., Bessa R., Alves S., Smaali I., Raymundo A. (2021). Microalgae addition to couscous: Nutritional properties, bioactivity and predicted glycemic response. Book of abstracts XV Encontro de Química dos Alimentos (5-8 September, Madeira, Portugal), Poster A-01., XV Encontro de Química dos Alimentos
• 2021-09, Falcão R., Pinheiro V., Ribeiro C., Sousa I., Raymundo A., Nunes M.C. (2021). Use of the microalgae Chlorella vulgaris to improve the nutritional profile of fresh quark cheese and cured cheese. Book of abstracts of XV Encontro de Química dos Alimentos (5-8 September, Madeira, Portugal), Poster A-18., XV Encontro de Química dos Alimentos
• 2021-09, Falcão R., Pinheiro V., Ribeiro C., Nunes M.C., Sousa I., Raymundo A. (2021). Utilização da microalga Chlorella vulgaris para melhorar o perfil nutricional de queijo fresco quark e de queijo de mistura curado. XX Congresso de Nutrição e Alimentação, Acta Portuguesa de Nutrição, 26, 123 (P012, Lisboa, Portugal 23-24 setembro), Poster., XX Congresso de Nutrição e Alimentação
• 2021-06, Duarte C.M., Mota J., Assunção R., Martins C., Ribeiro A., Lima A., Raymundo A., Nunes C., Boavida-Ferreira R., Sousa I. (2021). New alternatives to milk from pulses: digestibility and bioactivity. Encontro Ciência 2021 (28-30 Junho, Lisboa), Poster., Encontro Ciência 2021
• 2020-03, Sousa, M.J., Nunes, M.C., Pereira, P., Palma, L., Nicolai, M. (2020). The nutritional potentiality of grape pomace in human food: effect on texture and colour of salted cookies. III Jornadas Lusófonas da Nutrição, Poster P5. Biomed Biopharm Res., (17) 1: Supplement, 11. doi:10.19277/bbr.17.1.229, III Jornadas Lusófonas da Nutrição
• 2020-03, Catarina Lucas, Inês Bordalo, Inês Ferreira, Laurinda Simões, Tatiana Ferreira, M. Cristiana Nunes (2020). Development of a novel and sustainable food product: lupine-based vegetable “cheese”. III Jornadas Lusófonas da Nutrição, Poster P2. Biomed Biopharm Res., (17) 1: Supplement, 9. doi:10.19277/bbr.17.1.229, III Jornadas Lusófonas da Nutrição
• 2019-09, Lopes, M., Duarte, C.M., Nunes, C., Raymundo, A., Sousa, I. (2019). Flow behavior of vegetable beverages to replace milk. Springer Proceedings in Materials. Book of Abstracts of IBEREO 2019, Pp.83 (Porto, Portugal, 4-6 September), Poster PO51. http://ibereo2019.com/, IBEREO 2019
• 2018-12, Nunes M.C., Graça C., Vlaisavljevic´ S., Tenreiro A., Sousa I., Raymundo. A. 2018. Impact of cell disruption on rheological properties and bioactivity of wheat bread with microalgae biomass. In: Book of Abstracts of AlgaEurope 2018, 4-6 December, Amsterdam (The Netherlands), Poster, Pp. 291-292. URL: https://algaeurope.org/, AlgaEurope 2018
• 2018-11, Macedo C., Feiteira C., Nunes M.C., Lima A., Ferreira R., Sousa I., Raymundo A. 2018. Estratégia sustentável para a valorização do soro de leite no desenvolvimento de pão com propriedades anticancerígenas. Em: Livro de Resumos do XIV Encontro de Química dos Alimentos, 6-9 Novembro, Viana do Castelo (Portugal), Poster CP94. URL: www.xiveqa.eventos.chemistry.pt/, XIV Encontro de Química dos Alimentos
• 2018-11, Khemiri S., Graça C., Ferreira A., Nunes M.C., Sousa I., Gouveia L., Smaali I., Raymundo A. 2018. Structural properties of gluten-free bread fortified with microalgae biomass. Em: Livro de Resumos do XIV Encontro de Química dos Alimentos. 6-9 Novembro, Viana do Castelo (Portugal), Poster CP007. URL: www.xiveqa.eventos.chemistry.pt/, XIV Encontro de Química dos Alimentos
• 2018-10, Macedo C., Feiteira C., Nunes M.C., Lima A., Ferreira R., Sousa I., Raymundo A. 2018. Pão enriquecido com soro de leite fermentado: uma alternativa sustentável. Em: Livro de Resumos do 1º Seminário Internacional Alimentação, Saúde e Ambiente: Sustentabilidade e Desafios, 10-12 outubro, Universidade de Lisboa, Poster. URL: www.centrodehistoria-flul.com/semintasasd.html, 1º Seminário Internacional Alimentação, Saúde e Ambiente: Sustentabilidade e Desafios
• 2018-09, Macedo C., Feiteira C., Nunes M.C., Lima A., Ferreira R., Sousa I., Raymundo A. 2018. Impact of fermented whey on bread dough rheology: Inhibition of colon cancer cell migration. In: Book of Abstracts of 2nd Conference on Food Bioactives and Health, 26-28 September, Lisboa (Portugal), Poster. URL: http://www.itqb.unl.pt/fbhc2018, 2nd Conference on Food Bioactives and Health
• 2018, Nunes C., Vlaisavljevic S., Graça C., Sousa I., Raymundo A. 2018. Impact of cell disruption on rheological properties of wheat bread with Chlorella vulgaris incorporation. In: Book of Abstracts of Annual European Rheology Conference 2018, Sorrento (Italy), Poster. URL: https://rheology-esr.org/aercs/aerc2018/, Annual European Rheology Conference 2018
• 2018, Macedo C., Nunes C., Lima A., Ferreira R., Sousa I., Raymundo A. 2018. Rheological properties evaluation of bread dough with different levels of fermented whey. In: Book of Abstracts of Annual European Rheology Conference 2018, Sorrento (Italy), Poster. URL: https://rheology-esr.org/aercs/aerc2018/, Annual European Rheology Conference 2018
• 2017-12, Raymundo A., Graça C., Fradinho P., Nunes M.C., Batista A.P., Sousa I. (2017). Microalgae biomass as a tool for food design. AlgaeEurope 2017 Abstract Book, Berlin, Poster., AlgaeEurope 2017
• 2017, Macedo C., Nunes C., Lima A., Ferreira R., Sousa I., Raymundo A. (2017). Rheological Evaluation of Bread Dough Grown from Fermented Whey. The Iberian Meeting on Rheology - Ibereo 2017 Book of abstracts, 107, Poster., IBEREO 2017 – The Iberian Meeting on Rheology
• 2016-12, Graça C., Fradinho P., Nunes C., Sousa I., Raymundo A. (2016). Development bread with Chlorella vulgaris addition: a rheological approach. AlgaeEurope 2016 Abstract Book, Madrid, Poster., AlgaeEurope 2016
• 2016, Nunes M.C, Saro S., Muteia H., Nunes L., Morais H. (2016). A importância do combate ao desperdício alimentar. Livro de Atas do XIII Encontro de Química dos Alimentos, Porto, 106-109, Poster. , XIII Encontro de Química dos Alimentos
• 2016, Nunes M.C, Nunes L., Morais H. (2016). Minerais em algumas das espécies de pescado mais consumidas em Portugal. Livro de Atas do XIII Encontro de Química dos Alimentos, Porto, 114-117, Poster., XIII Encontro de Química dos Alimentos
• 2014, Brito H., Nunes M.C., Morais H., Nunes M.L. (2014). Nutritional value of canned fish consumed in Portugal. Livro de Resumos do XII Encontro de Química dos Alimentos, Lisboa, Poster. , XIII Encontro de Química dos Alimentos
• 2013, Costa A., Dias S., Branco L.C., Nunes M.C., Raymundo A. (2013). Thermorheological behaviour of Functional Ionic Liquids. Livro de resumos do Iberian Meeting on Rheology IBEREO 2013, 56, Poster., IBEREO 2013
• 2012, Fradinho P., Nunes C., Raymundo A. (2012). Desenvolvimento de um alimento funcional: massa enriquecida com fibra de Psyllium. Livro de Resumos do XI Encontro de Química dos Alimentos, Bragança, Poster. , XI Encontro de Química dos Alimentos
• 2012, Botelho F., Mata P., Fradinho P., Nunes C., Raymundo A. (2012). The use of xanthan and guar mixtures to produce bread for celiac sufferes: A rheological approach. Livro de Resumos do ICR 2012 – XVIth International Congress on Rheology, Lisboa, 261, Poster., XVI International Congress on Rheology
• 2012, Botelho F., Mata P., Fradinho P., Nunes C., Raymundo A. (2012). Efeito das gomas xantana e guar na textura de pães isentos de glúten elaborados com farinhas de arroz e de milho. CD de resumos do XI Congresso de Nutrição e Alimentação da Associação Portuguesa de Nutricionistas, Poster., XI Congresso de Nutrição e Alimentação
• 2012, Botelho F., Mata P., Fradinho P., Nunes C., Raymundo A. (2012). Desenvolvimento de pão isento de glúten através da utilização de hidrocolóides. Livro de Resumos do XI Encontro de Química dos Alimentos, Bragança, Poster. , XI Encontro de Química dos Alimentos
• 2011, Raymundo A., Fradinho P., Nunes M.C. (2011). Development of cookies enriched with Psyllium fibre: rheological approach. Livro de resumos do IBEREO 2011, 163, Poster., IBEREO 2011
• 2011, Nunes M.C., Fradinho P., Serralha F., Osório N., Raymundo A. (2011). Bolachas enriquecidas com fibra – Psyllium, uma alternativa? Livro de Resumos do XXII Encontro Nacional da Sociedade Portuguesa de Química, Poster., XXII Encontro Nacional da Sociedade Portuguesa de Química
• 2011, Guerrero A., Aguilar J.M., Nunes C., Cordobés F., Batista A.P., Raymundo A. (2011). Thermal gelation of k-carrageenan/egg yolk systems monitored by small amplitude oscillatory shear. Livro de resumos do IBEREO 2011, 23, Poster., IBEREO 2011
• 2011, Aguilar J.M., Nunes C., Cordobés F., Batista A.P., Raymundo A., Guerrero A. (2011). Influence of the addition of k-carrageenan on the rheological behaviour of egg yolk dispersions and gels. Book of Abstracts of the 16th Gums and Stabilisers for the Food Industry Conference, Poster., 16th Gums and Stabilisers for the Food Industry Conference
• 2010, Raymundo A., Batista A.P., Nunes M.C., Bandarra N., Padilha M., Batista I. (2010). Microalgal biomass as a functional food ingredient. CD-ROM of Abstracts of EFFOST Annual Meeting 2010 – Food and Health, Dublin, Poster PS2.34., EFFOST Annual Meeting 2010
• 2010, Nunes M.C., Fradique H., Fradinho P., Serralha F., Raymundo A. (2010). The use of psyllium as a source of fibre in bakery products. CD-ROM of Abstracts of EFFOST Annual Meeting 2010 – Food and Health, Dublin, Poster PS2.33., EFFOST Annual Meeting 2010
• 2008, Pereira L., Nunes M.C., Raymundo A. (2008). Análise do conhecimento e consumo de produtos hortofrutícolas por crianças do 1º ciclo. CD de resumos do VII Congresso de Nutrição e Alimentação da Associação Portuguesa de Nutricionistas, Poster., VII Congresso de Nutrição e Alimentação
• 2007, Temudo S., Nunes M.C., Batista A.P., Raymundo A. (2007). Estudo reológico sobre a fibra de psyllium como agente gelificante. Livro de Resumos do VIII Encontro de Química dos Alimentos, 81, Poster. , VIII Encontro de Química dos Alimentos
• 2007, Temudo M.S., Nunes M.C., Batista A.P., Carvalheiro F., Esteves M.P., Raymundo A. (2007). Physicochemical caracterization of psyllium fibre. Book of Abstracts of the 14th Gums and Stabilisers for the Food Industry Conference, Poster., 14th Gums and Stabilisers for the Food Industry Conference
• 2007, Reis R., Nunes M.C. (2007). Aprender a comer para melhor viver: educação alimentar a alunos do 1º ano do 1º ciclo do concelho de Almada. CD de resumos do II Congresso Luso-Espanhol de Alimentação, Nutrição e Dietética - VI Congresso de Nutrição e Alimentação da Associação Portuguesa de Nutricionistas, Poster., VI Congresso de Nutrição e Alimentação
• 2007, Nunes M.C., Raymundo A., Sousa I., Empis J. (2007). The effect of cations and pH on the mechanical properties of pea protein/¿-carrageenan/starch ternary system. Book of abstracts of EFFoST / EHEDG Joint Conference, Portugal, Poster., EFFoST / EHEDG Joint Conference
• 2007, Kulkarni P.S., Nunes M.C., Branco L.C., Crespo J.G., Raymundo A., Afonso C.A.M. (2007). Rheology of the imidazolium and guanidinium ionic liquids. Book of Abstracts of 3rd International Conference on Green and Sustainable Chemistry, 116, Poster., 3rd International Conference on Green and Sustainable Chemistry
• 2006, Temudo M.S., Nunes M.C., Batista A.P., Raymundo A. (2006). Psylium fibre as a gelling agent: rheological study. Book of abstracts of the 3rd Annual European Rheology Conference AERC 2006, Creta, Grécia, 172, Poster., Annual European Rheology Conference AERC 2006
• 2003, Piteira M.F., Nunes M.C., Raymundo A., Sousa I. (2003). Adding dietary fibre in cookies: impact on product quality. Effect of Principal Ingredients on quality of Cookies with dietary Fibre. Book of abstracts of the Twelfth Gums and Stabilisers for the Food Industry, 113, Poster., Twelfth Gums and Stabilisers for the Food Industry
• 2003, Nunes M.C., Raymundo A., Sousa I. (2003). Meaningful viscosity values for product technical data – e.g. polysaccharides. Book of abstracts of the Annual European Rheology Conference AERC 2003, 21, Poster., Annual European Rheology Conference 2003
• 2003, Nunes M.C., Alves M.M., Raymundo A., Sousa I. (2003). Effect of thermal treatment on the mechanical properties of novel protein desserts. Book of abstracts of the NFIF 2003 - New Functional Ingredients and Foods: Safety, Health and Convenience, Poster., NFIF 2003 - New Functional Ingredients and Foods: Safety, Health and Convenience
• 2003, Almeida I., Alves M.M., Nunes M.C., Raymundo A., Bahía M.F (2003). Optimisation of an oleogel of sorbitan monostearat and sweet almond oil. Book of abstracts of the Annual European Rheology Conference AERC 2003, 21, Poster., Annual European Rheology Conference 2003
• 2002, Nunes M.C., Batista P., Raymundo A., Alves M.M., Sousa I. (2002). Vegetable proteins and milk puddings. Book of abstracts of the 9th Food Colloids, Biopolymers & Materials Conference, Poster., 9th Food Colloids, Biopolymers & Materials Conference