???global.info.a_carregar???
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; functional properties of macromolecules; rheology behaviour.
Identification

Personal identification

Full name
Maria Cristiana Nunes

Citation names

  • Nunes, M.C.

Author identifiers

Ciência ID
9E15-F6B6-B1D4
ORCID iD
0000-0002-1281-8606

Email addresses

  • crnunes@gmail.com (Professional)
  • cristiananunes@isa.ulisboa.pt (Professional)

Addresses

  • Instituto Superior de Agronomia, Edifício Ferreira Lapa, 1349-017, Lisboa, Lisboa, Portugal (Professional)

Websites

Knowledge fields

  • Engineering and Technology - Other Engineering and Technologies - Food and Beverages
Education
Degree Classification
2015
Concluded
 Post-graduation in Food Safety Management Systems (Pós-Graduação)
SGS Academy Portugal, Portugal
2006
Concluded
 PhD in Food Engineering (Doutoramento)
Major in Sem especialidade
Universidade de Lisboa Instituto Superior de Agronomia, Portugal
"Interacções Proteína/polissacárido em Géis Proteicos de Origem Vegetal" (THESIS/DISSERTATION)
1999
Concluded
 Graduation in Food Engineering (5 years) (Licenciatura)
Universidade de Lisboa Instituto Superior de Agronomia, Portugal
"n/a" (THESIS/DISSERTATION)
Affiliation

Science

Category
Host institution 		Employer
2022/02/01 - Current Invited Auxiliary Researcher (Research) Universidade de Lisboa Instituto Superior de Agronomia, Portugal
Universidade de Lisboa Instituto Superior de Agronomia, Portugal

Teaching in Higher Education

Category
Host institution 		Employer
2021/09/01 - Current Invited Assistant Professor (University Teacher) Universidade de Lisboa Faculdade de Medicina, Portugal
Universidade de Lisboa Faculdade de Medicina, Portugal
2013/02/25 - 2024/09/01 Assistant Professor (University Teacher) Universidade Lusófona, Portugal
2000/04/01 - 2012/10/01 Assistant Professor (University Teacher) Instituto Piaget, Portugal

Others

Category
Host institution 		Employer
2015/01/01 - Current Researcher at LEAF - LINKING LANDSCAPE, ENVIRONMENT, AGRICULTURE AND FOOD - LEAF (Group III) Universidade de Lisboa Instituto Superior de Agronomia, Portugal
Linking Landscape, Environment, Agriculture and Food, Portugal
2008/12/31 - 2014/12/31 Researcher at CEER - Biosystems Engineering Universidade de Lisboa Instituto Superior de Agronomia, Portugal
CEER - Biosystems Engineering (ISA), Portugal
2007/09/01 - 2012/10/01 Member of the Managment Board at ISEIT Almada Instituto Piaget, Portugal
2004/09/01 - 2012/10/01 Researcher at NIEAB - Núcleo de Investigação em Engenharia Alimentar e Biotecnologia/ IPiaget Instituto Piaget, Portugal
2000 - 2004 Researcher at CERTA - Centro de Estudos de Reologia e Tecnologia Alimentar/ IPiaget Instituto Piaget, Portugal
Projects

Contract

Designation Funders
2024/02/01 - 2027/01/31 BLUEWAYSE, BLUE WAY to a Sustainable Europe, SBEP 2023, SBEP/0004/2023
SBEP/0004/2023
Researcher
Linking Landscape, Environment, Agriculture and Food, Portugal
2021/01/01 - 2025/12/31 Membro do Laboratório para a Sustentabilidade do Uso da Terra e dos Serviços dos Ecossistemas (10.54499/LA/P/0092/2020)
LA/P/0092/2020
10.54499/LA/P/0092/2020
Universidade de Lisboa Instituto Superior de Agronomia, Portugal

Universidade de Lisboa Centro de Estudos Florestais, Portugal

Universidade de Coimbra Centre for Functional Ecology - Science for People & the Planet, Portugal

Universidade de Lisboa Instituto de Geografia e Ordenamento do Território, Portugal

Universidade de Coimbra, Portugal

Universidade de Lisboa Instituto de Saúde Ambiental, Portugal

Universidade de Lisboa Centro de Estudos Geográficos, Portugal

Universidade de Lisboa Centro de Investigação em Agronomia Alimentos Ambiente e Paisagem, Portugal

Associação para a Investigação e Desenvolvimento da Faculdade de Medicina, Portugal
Fundação para a Ciência e a Tecnologia
Ongoing
2022/12 - 2025/12 Blue Bioeconomy Pact, Algae Vertical, Subproject SP4a: Sea2Fork, Refeições prontas com algas; SP4b: Algas para análogos de carne, peixe e ovo (PRR - Programa de Recuperação e Resiliência, Project C632741873-00467082).
C644915664-00000026
Project C644915664-00000026
Co-Principal Investigator (Co-PI)
Linking Landscape, Environment, Agriculture and Food, Portugal
 Governo da República Portuguesa Ministério da Ciência Tecnologia e Ensino Superior
Ongoing
2022 - 2025/12 Agenda mobilizadora VIIAFOOD - Plataforma de Valorização, Industrialização e Inovação comercial para o AgroAlimentar (PRR - Programa de Recuperação e Resiliência, Project no. 37, Ref. C644929456-00000040).
C644929456-00000040
Researcher
Linking Landscape, Environment, Agriculture and Food, Portugal
 Governo da República Portuguesa Ministério da Ciência Tecnologia e Ensino Superior
Ongoing
2021/11 - 2024/04 Project YUM ALGAE: enzYmes for improved sensory qUality of MicroALGAE ingredients in foods (PT-INNOVATION-0075 supported by BLUE GROWTH PROGRAMME EEA Grants)
PT-INNOVATION-0075 supported by BLUE GROWTH PROGRAMME – EEA Grants
PT-INNOVATION-0075 supported by BLUE GROWTH PROGRAMME EEA Grants
Post-doc
Linking Landscape, Environment, Agriculture and Food, Portugal
 EEA Grants
Ongoing
2020 - 2024 Project DoMAR: Development of microalgae advanced resources (EEA Grants PT-INNOVATION-0013)
PT-INNOVATION-0013
Researcher
EEA Grants
Ongoing
2021/01 - 2023/12 TROPPLUMAGE - TROPicaL poUltry MicroAlGaE (LEAF UIDB/04129/2020)
TROPPLUMAGE (TROPicaL poUltry MicroAlGaE)
Researcher
Linking Landscape, Environment, Agriculture and Food, Portugal
 Universidade de Lisboa Centro de Investigação em Agronomia Alimentos Ambiente e Paisagem
Concluded
2022/03 - 2023/02 NutrAlPasta; Nutritive Pasta products enriched with Algae dewatered and dried by different methods (LEAF UIDB/04129/2020), PI
NutrAlPasta
Principal investigator
Linking Landscape, Environment, Agriculture and Food, Portugal
 Universidade de Lisboa Centro de Investigação em Agronomia Alimentos Ambiente e Paisagem
Concluded
2022/03 - 2023/02 AlgaeUSExtraction: Fractionation of microalgal biomass using ultrasound process (LEAF UIDB/04129/2020)
AlgaeUSExtraction
Researcher
Linking Landscape, Environment, Agriculture and Food, Portugal
 Universidade de Lisboa Centro de Investigação em Agronomia Alimentos Ambiente e Paisagem
Concluded
2020/02 - 2022/07 AlgaeGreenCheese: Queijos nutricionalmente enriquecidos com microalgas (LISBOA-01-0247-FEDER-045279)
Projeto I&D Individual Nº 45279
PO Lisboa/Project 45279/ Individual Projects (Aviso34/SI/2018)
Researcher
Universidade de Lisboa Centro de Investigação em Agronomia Alimentos Ambiente e Paisagem, Portugal
 Fundo Europeu de Desenvolvimento Regional (FEDER) através do Programa Operacional Regional de Lisboa (Lisboa 2020)
Concluded
2021/01 - 2022/06 AlgaeHealthyBread: Microalgae in bread for healthy food (LEAF UIDB/04129/2020)
AlgaeHealthyBread
Principal investigator
Linking Landscape, Environment, Agriculture and Food, Portugal
 Universidade de Lisboa Centro de Investigação em Agronomia Alimentos Ambiente e Paisagem
Concluded
2018/01 - 2021/12 Algae2Future (BIONÆR Programme no: 267872/E50)
267872/E50
BIONÆR Programme no: 267872/E50
Post-doc
Research Council of Norway BIONÆR Programme
Concluded
2018/09 - 2021/08 Anti-inflammatory and anticancer activities of a protein isolated from Lupinus seeds and its application as functional foods (PTDC/BAA-AGR/28608/2017)
PTDC/BAA-AGR/28608/2017
Researcher
Universidade de Lisboa Instituto Superior de Agronomia, Portugal
 Fundação para a Ciência e a Tecnologia
Concluded
2019/03 - 2021/03 LeguMilk - Vegetable protein milk from European legumes with bioactive potential (PTDC/BAA-AGR/28370/2017)
PTDC/BAA-AGR/28370/2017
Researcher
Fundação para a Ciência e a Tecnologia
2019/01/01 - 2019/12/31 Membro do Centro de Investigação em Agronomia, Alimentos, Ambiente e Paisagem (UID/AGR/04129/2019)
UID/AGR/04129/2019
Universidade de Lisboa Instituto Superior de Agronomia, Portugal

Universidade de Lisboa Centro de Investigação em Agronomia Alimentos Ambiente e Paisagem, Portugal
Fundação para a Ciência e a Tecnologia
Concluded
2010 - 2013 Development of Novel Organic Energetic Materials based on Ionic Liquids (PTDC/CTM/103664/2008)
PTDC/CTM/103664/2008
Researcher
Fundação para a Ciência e a Tecnologia
Concluded
2008 - 2011 Development and Application of Novel Chiral Ionic Liquids in Asymmetric Catalysis, Electrosynthesis and Chiral Separations (PTDC/QUI/70902/2006)
PTDC/QUI/70902/2006
Researcher
Fundação para a Ciência e a Tecnologia
Concluded
2007 - 2010 Pigments, antioxidants and PUFA's in microalgae-based food products - Functional and structural implications (PTDC/AGR-ALI/65926/2006)
PTDC/AGR-ALI/65926/2006
Researcher
Fundação para a Ciência e a Tecnologia
Concluded
2001 - 2004 Vegetable proteins in alternative foods to dairy desserts (POCTI/AGR/38251/2001)
POCTI/AGR/38251/2001
Researcher
Fundação para a Ciência e a Tecnologia
Concluded
Outputs

Publications

Book chapter
  1. N. Demattê; J. Matheus; M. J. Alegria; M. C. Nunes; A. Raymundo. "Viscosity Analysis of Tomato Pulp Incorporated with Seaweed, Microalgae, and Apple Pomace for the Development of a New Product. https://link.springer.com/chapter/10.1007/978-3-031-67217-0_11". 2024.
    10.1007/978-3-031-67217-0_11
  2. Monize Bürck; Anna Rafaela Cavalcante Braga; Maria Cristiana Nunes; Anabela Raymundo. "Rheological Characterization of Future Nanoencapsulated Spirulina and its Recovery Biomass in 3D-Printed Snacks. https://link.springer.com/chapter/10.1007/978-3-031-67217-0_5". 2024.
    10.1007/978-3-031-67217-0_5
  3. Sheyma Khemiri; Sónia Oliveira; Daniela Correia; Rita Barracossa; Cristiana Nunes; Anabela Raymundo. "Rheological Behavior and Microstructure of Chlorella/k-Carrageenan/Starch Gels. https://link.springer.com/chapter/10.1007/978-3-031-67217-0_31". 2024.
    10.1007/978-3-031-67217-0_31
  4. Nancy Mahmoud; Anabela Raymundo; Maria Cristiana Nunes. "Assessing the Impact of Adding Chlorella vulgaris, Phaeodactylum tricornutum, and Tetraselmis chuii Microalgae on the Structure of Wheat Dough and Bread. https://link.springer.com/chapter/10.1007/978-3-031-67217-0_10". 2024.
    10.1007/978-3-031-67217-0_10
  5. Anabela Raymundo; Patrícia Fradinho; Nunes, M.C.; Raymundo, Anabela; Fradinho, Patrícia; Nunes, Maria Cristiana. "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". In Handbook of Food and Feed from Microalgae, 317-334. Elsevier, 2023.
    10.1016/B978-0-323-99196-4.00022-X
  6. Lopes, Mariana; Duarte, Margarida; Nunes, M.C.; Raymundo, Anabela; Sousa, Isabel. "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). IBEREO 2019. Springer Proceedings in Materials. Springer, Cham. doi.org/10.1007/978-3-030-27701-7_18.". Springer Nature Switzerland AG, 2020.
    10.1007/978-3-030-27701-7_18
  7. Raymundo, A.; Nunes, M.C.; Sousa, I.. "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.". 145-195. 2019.
  8. Nunes, M.C.; Ra. "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.". In Engenharia dos Biossistemas, Cem Temas de Investigação no Centenário do ISA. 2011.
    Published
  9. Nunes, M.C.. "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.". In Engenharia dos Biossistemas, Cem Temas de Investigação no Centenário do ISA. 2011.
  10. Nunes, M.C.. "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.". In Engenharia dos Biossistemas, Cem Temas de Investigação no Centenário do ISA. 2011.
    Published
  11. Temudo, M.S.; Nunes, M.C.; Batista, A.P.; Carvalheiro, F.; Esteves, M.P.; Raymundo, A.. "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". 572-577. 2007.
    10.1039/9781847558312-00572
  12. Batista, A.P.; Gouveia, L.; Nunes, M.C.; Franco, J.M.; Raymundo, A.. "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". 487-494. 2007.
    10.1039/9781847558312-00487
  13. Piteira, MF; Nunes, M.C.; Raymundo, A; Sousa, I; Williams, PA; Phillips, GO. "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". In Gums and Stabilizers For the Food Industry 12, 475-483. 2004.
    10.1039/9781847551214-00475
  14. Nunes, M.C.; Raymund, A; Sousa, I; Williams, PA; Phillips, GO. "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". 54-64. 2004.
    10.1039/9781847551214-00054
  15. Nunes, M.C.. "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.". In A Química e a Reologia no Processamento dos Alimentos. Portugal, 2003.
    Published
Conference paper
  1. Nunes, M.C.. "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.". Paper presented in XIII Encontro de Química dos Alimentos, 2016.
  2. Nunes, M.C.. "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.". Paper presented in XIII Encontro de Química dos Alimentos, 2016.
  3. Nunes, M.C.. "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. ICEF11.". Paper presented in ICEF11, 2011.
    Published
  4. Nunes, M.C.. "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.". Paper presented in X Congresso de Nutrição e Alimentação, 2011.
  5. Nunes, M.C.. "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. Universidad de Gr". Paper presented in Thirteenth Food Colloids 2010, 2010.
  6. Nunes, M.C.. "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. Universidad de Granada". Paper presented in Thirteenth Food Colloids 2010, 2010.
  7. Nunes, M.C.. "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.". Paper presented in IX Congresso de Nutrição e Alimentação, 2010.
  8. Nunes, M.C.. "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. Laboratory of Food Pro". Paper presented in 5th International Symposium on Food Rheology and Structure, 2009.
  9. Nunes, M.C.. "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. Laboratory of Food Process Engineering – Institute of Food Science and Nut". Paper presented in 5th International Symposium on Food Rheology and Structure, 2009.
  10. Nunes, M.C.. "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 e Centro de Investigação e Tecnologia Agrária dos Açores. Angra do Heroísmo, Por". Paper presented in 9º Encontro de Química dos Alimentos, 2009.
  11. Nunes, M.C.. "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 e Centro de Investigação e Tecnologia Agrária dos Açores. Angra do Heroísmo, Portugal. ISBN: 978-989-20-1532-3.". Paper presented in 9º Encontro de Química dos Alimentos, 2009.
  12. Nunes, M.C.. "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.". 2008.
  13. Nunes, M.C.. "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.
  14. Nunes, M.C.. "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.
  15. Nunes, M.C.. "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.". 2004.
  16. Nunes, M.C.. "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.". Paper presented in 6º Encontro de Química de Alimentos, 2003.
  17. Nunes, M.C.. "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.
  18. Nunes, M.C.. "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.". 2002.
  19. Nunes, M.C.. "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.
  20. Nunes, M.C.. "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.
  21. Nunes, M.C.. "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.". Paper presented in XV Congresso Latino-Americano e Ibérico de Químicos Cosméticos, 2001.
  22. Nunes, M.C.. "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.". Paper presented in 3º Encontro Nacional da Sociedade Portuguesa de Reologia, 2001.
  23. Nunes, M.C.. "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.". Paper presented in 3º Encontro Nacional da Sociedade Portuguesa de Reologia, 2001.
  24. Nunes, M.C.. "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.". Paper presented in 3º Encontro Nacional da Sociedade Portuguesa de Reologia, 2001.
  25. Nunes, M.C.. "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.". Paper presented in 5º Encontro de Química de Alimentos, 2001.
  26. Nunes, M.C.. "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.". Paper presented in 5º Encontro de Química de Alimentos, 2001.
  27. Nunes, M.C.. "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.". Paper presented in AOCS 8th Fats & Oils Latin American Congress, 1999.
  28. Nunes, M.C.. "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.". Paper presented in 9th International Lupin Conference, 1999.
Journal article
  1. Marisa Nicolai; Maria Lídia Palma; Ricardo Reis; Rúben Amaro; Jaime Fernandes; Gonçalves, E. M.; E.M. Gonçalves; Mafalda Sofia Duarte Oliveira Silva; et al. "Assessing the Potential of Brewer’s Spent Grain to Enhance Cookie Physicochemical and Nutritional Profiles. https://doi.org/10.3390/foods14010095". Foods (2025): https://www.mdpi.com/2304-8158/14/1/95.
    Open access • 10.3390/foods14010095
  2. Héctor Hernández; Remi Le Romancer; Maria Cristiana Nunes; Catarina Prista; Anabela Raymundo. "Effects of addition of algae biomass on the structure, bioactivity and nutritional properties of Halloumi-like cheese. https://doi.org/10.1016/j.algal.2024.103874". Algal Research (2025): http://dx.doi.org/10.1016/j.algal.2024.103874.
    10.1016/j.algal.2024.103874
  3. José Matheus; Maria João Alegria; Maria Cristiana Nunes; Anabela Raymundo. "Algae-Boosted Chickpea Hummus: Improving Nutrition and Texture with Seaweeds and Microalgae. https://doi.org/10.3390/foods13142178". Foods (2024): https://doi.org/10.3390/foods13142178.
    Open access • 10.3390/foods13142178
  4. Madalena Grácio; Joana Ferreira; Pia Steinrücken; Dorinde M. M. Kleinegris; Isabel Sousa; M. Cristiana Nunes; Anabela Raymundo. "The Volatile Composition and the Potential Health Benefits of Different Microalgae Strains. https://doi.org/10.3390/foods13142174". Foods (2024): https://doi.org/10.3390/foods13142174.
    10.3390/foods13142174
  5. Nancy Mahmoud; Joana Ferreira; Anabela Raymundo; Maria Cristiana Nunes. "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. https://doi.org/10.3390/app14062483". Applied Sciences (2024): https://doi.org/10.3390/app14062483.
    10.3390/app14062483
  6. Francisco Madail Herdeiro; Maria Otília Carvalho; Maria Cristiana Nunes; Anabela Raymundo. "Development of Healthy Snacks Incorporating Meal from Tenebrio molitor and Alphitobius diaperinus Using 3D Printing Technology. https://doi.org/10.3390/foods13020179". Foods (2024): https://doi.org/10.3390/foods13020179.
    10.3390/foods13020179
  7. Joana P. A. Ferreira; Madalena Grácio; Isabel Sousa; António Pagarete; M. Cristiana Nunes; Anabela Raymundo; Ferreira, Joana P. A.; et al. "Tuning the Bioactive Properties of Dunaliella salina Water Extracts by Ultrasound-Assisted Extraction. https://doi.org/10.3390/md21090472". Marine Drugs (2023): https://doi.org/10.3390/md21090472.
    10.3390/md21090472
  8. Anna Rafaela Cavalcante Braga; Maria Cristiana Nunes; Anabela Raymundo. "The Experimental Development of Emulsions Enriched and Stabilized by Recovering Matter from Spirulina Biomass: Valorization of Residue into a Sustainable Protein Source. https://doi.org/10.3390/molecules28176179". Molecules (2023): https://doi.org/10.3390/molecules28176179.
    10.3390/molecules28176179
  9. Rita Lousada Falcão; Valentina Pinheiro; Cátia Ribeiro; Isabel Sousa; Anabela Raymundo; Maria Cristiana Nunes. "Nutritional Improvement of Fresh Cheese with Microalga Chlorella vulgaris: Impact on Composition, Structure and Sensory Acceptance. https://doi.org/10.17113/ftb.61.02.23.7851". Food Technology and Biotechnology (2023): https://doi.org/10.17113/ftb.61.02.23.7851.
    10.17113/ftb.61.02.23.7851
  10. M.C. Nunes; J. Ferreira; A. Raymundo. "Volatile fingerprint impact on the sensory properties of microalgae and development of mitigation strategies. https://doi.org/10.1016/j.cofs.2023.101040". Current Opinion in Food Science (2023): 101040-101040. http://dx.doi.org/10.1016/j.cofs.2023.101040.
    10.1016/j.cofs.2023.101040
  11. Joana Marcos; Raquel Carriço; Maria João Sousa; M. Lídia Palma; Paula Pereira; M. Cristiana Nunes; Marisa Nicolai. "Effect of Grape Pomace Flour in Savory Crackers: Technological, Nutritional and Sensory Properties. https://doi.org/10.3390/foods12071392". Foods (2023): https://doi.org/10.3390/foods12071392.
    10.3390/foods12071392
  12. Freitas, Marco A.; Ferreira, Joana; Nunes, Maria Cristiana; Raymundo, Anabela. "The chemistry and bioactive properties behind microalgae-enriched gluten-free breads. https://doi.org/10.1111/ijfs.16846". International Journal of Food Science & Technology (2023): https://publons.com/wos-op/publon/62523924/.
    10.1111/IJFS.16846
  13. Camilly Fratelli; Maria Cristiana Nunes; Veridiana Vera De Rosso; Anabela Raymundo; Anna Rafaela Cavalcante Braga. "Spirulina and its residual biomass as alternative sustainable ingredients: impact on the rheological and nutritional features of wheat bread manufacture. https://doi.org/10.3389/frfst.2023.1258219". Frontiers In Food Science And Technology (2023): https://publons.com/wos-op/publon/65534538/.
    10.3389/FRFST.2023.1258219
  14. Sheyma Khemiri; Maria Cristiana Nunes; Anabela Raymundo; Issam Smaali. "In vitro starch digestibility and estimation of glycemic index in algae-based couscous. https://doi.org/10.1111/ijfs.16073". International Journal of Food Science & Technology (2022): https://doi.org/10.1111/ijfs.16073.
    10.1111/ijfs.16073
  15. Maria Cristiana Nunes; Duarte, C. M.; Nunes, M. C.; Gojard, P.; Dias, C.; Ferreira, J.; Prista, C.; Noronha, J. P.; Sousa, I.. "Use of European pulses to produce functional beverages – From chickpea and lupin as dairy alternatives. https://doi.org/10.1016/j.jff.2022.105287". Journal of Functional Foods 98 (2022): 105287-105287. http://dx.doi.org/10.1016/j.jff.2022.105287.
    10.1016/j.jff.2022.105287
  16. Maria Cristiana Nunes. "3D printed gluten-free cereal snack with incorporation of Spirulina (Arthrospira platensis) and/or Chlorella vulgaris. https://doi.org/10.1016/j.algal.2022.102863". Algal Research (2022): 102863-102863. http://dx.doi.org/10.1016/j.algal.2022.102863.
    10.1016/j.algal.2022.102863
  17. Muhammad Waqas Qazi; Inês Gonçalves de Sousa; Maria Cristiana Nunes; Anabela Raymundo; Qazi, Muhammad Waqas; Sousa, Inês Gonçalves; Nunes, Maria Cristiana; Raymundo, Anabela. "Improving the Nutritional, Structural, and Sensory Properties of Gluten-Free Bread with Different Species of Microalgae. https://doi.org/10.3390/foods11030397". Foods 11 3 (2022): 397-397. https://doi.org/10.3390/foods11030397.
    10.3390/foods11030397
  18. Martins, Rita Beltrão; Gouvinhas, Irene; Nunes, Maria Cristiana; Ferreira, Luís Mendes; Peres, José A.; Raymundo, Anabela; Barros, Ana I.R.N.A.. "Acorn flour from holm oak (Quercus rotundifolia): Assessment of nutritional, phenolic, and technological profile. https://doi.org/10.1016/j.crfs.2022.11.003". (2022): http://hdl.handle.net/10400.5/28913.
    10.1016/j.crfs.2022.11.003
  19. Hernandez, Hector; Nunes, Maria Cristiana; Prista, Catarina; Raymundo, Anabela; Héctor Hernández; Maria Cristiana Nunes; Catarina Prista; Anabela Raymundo. "Innovative and Healthier Dairy Products through the Addition of Microalgae: A Review". Foods (2022): http://hdl.handle.net/10400.5/23892.
    10.3390/foods11050755
  20. Duarte, Carla Margarida; Mota, Joana; Assunção, Ricardo; Martins, Carla; Ribeiro, Ana Cristina; Lima, Ana; Raymundo, Anabela; et al. "New Alternatives to Milk From Pulses: Chickpea and Lupin Beverages With Improved Digestibility and Potential Bioactivities for Human Health". Frontiers in Nutrition (2022): http://hdl.handle.net/10400.18/8573.
    10.3389/fnut.2022.852907
  21. Beltrão Martins, Rita; Nunes, Maria Cristiana; Gouvinhas, Irene; Ferreira, Luís Miguel Mendes; Peres, José Alcides; Barros, Ana Isabel Ramos Novo Amorim; Raymundo, Anabela; et al. "Apple Flour in a Sweet Gluten-Free Bread Formulation: Impact on Nutritional Value, Glycemic Index, Structure and Sensory Profile. https://doi.org/10.3390/foods11203172". Foods 11 20 (2022): 3172-3172. http://hdl.handle.net/10400.5/26022.
    10.3390/foods11203172
  22. Sheyma Khemiri; Maria Cristiana Nunes; Rui J. B. Bessa; Susana P. Alves; Issam Smaali; Anabela Raymundo; Khemiri, Sheyma; et al. "Technological Feasibility of Couscous-Algae-Supplemented Formulae: Process Description, Nutritional Properties and In Vitro Digestibility". Foods (2021): https://doi.org/10.3390/foods10123159.
    10.3390/foods10123159
  23. Sá, Carla; Barata, Ana; Ramalho, Carla; Nunes, M. Cristiana; Tavares, Nelson; Nunes, M.Cristiana. "Use of chromium-enriched yeast in the manufacture of French bread". Journal Biomedical and Biopharmaceutical Research 18 1 (2021): 1-11. http://dx.doi.org/10.19277/bbr.18.1.255.
    Published • 10.19277/bbr.18.1.255
  24. R. Beltrão Martins; M. C. Nunes; L. M. M. Ferreira; J. A. Peres; A. I. R. N. A. Barros; A. Raymundo. "Impact of Acorn Flour on Gluten-Free Dough Rheology Properties". Foods 9 5 (2020): 560-560. https://doi.org/10.3390/foods9050560.
    10.3390/foods9050560
  25. Nunes, Maria. "Rheology Methods as a Tool to Study the Impact of Whey Powder on the Dough and Breadmaking Performance of Wheat Flour". Fluids (2020): http://dx.doi.org/10.3390/fluids5020050.
    10.3390/fluids5020050
  26. Cristiana Nunes, M.; Graca, Carla; Vlaisavljevic, Sanja; Tenreiro, Ana; Sousa, Isabel; Raymundo, Anabela; Nunes, M.Cristiana; et al. "Microalgal cell disruption: Effect on the bioactivity and rheology of wheat bread". Algal Research 45 (2020): https://publons.com/publon/30232797/.
    10.1016/J.ALGAL.2019.101749
  27. Khemiri, Sheyma; Khelifi, Nadia; Nunes, Maria Cristiana; Ferreira, Alice; Gouveia, Luisa; Smaali, Issam; Raymundo, Anabela. "Microalgae biomass as an additional ingredient of gluten-free bread: dough rheology, texture quality and nutritional properties". Algal Research (2020): http://hdl.handle.net/10400.9/3292.
    10.1016/j.algal.2020.101998
  28. Nunes, Maria Cristiana; Fernandes, Isabel; Vasco, Inês; Sousa, Isabel; Raymundo, Anabela; Nunes, M.C.. "Tetraselmis chuii as a sustainable and healthy ingredient to produce gluten-free bread: impact on structure, colour and bioactivity". Foods (2020): http://hdl.handle.net/10400.5/20301.
    10.3390/foods9050579
  29. Martins, Rita Beltrão; Gouvinhas, Irene; Nunes, Maria Cristiana; Peres, José Alcides; Raymundo, Anabela; Barros, Ana I.R.N.A.; Beltrao Martins, Rita; et al. "Acorn flour as a source of bioactive compounds in gluten-free bread". Molecules (2020): http://hdl.handle.net/10400.5/20393.
    10.3390/molecules25163568
  30. Palma, M.Lidia; Nunes, M.Cristiana; Gameiro, Rita; Rodrigues, Marta; Gothe, Sarah; Tavares, Nelson; Pego, Cintia; et al. "Preliminary sensory evaluation of salty crackers with grape pomace flour". Biomedical and Biopharmaceutical Research Journal (2020): http://hdl.handle.net/10400.5/21634.
    10.19277/bbr.17.1.222
  31. Nunes, Maria. "Physical-sensory evaluation of a cereal bar with quinoa: a preliminary study". Journal Biomedical and Biopharmaceutical Research (2018): http://doi.org/10.19277/BBR.15.1.171.
    10.19277/BBR.15.1.171
  32. Fradinho, P.; Nunes, M.C.; Raymundo, A.; Patricia Fradinho; M. Cristiana Nunes; Anabela Raymundo. "Developing consumer acceptable biscuits enriched with Psyllium fibre". Journal of Food Science and Technology 52 8 (2015): 4830-4840. http://www.scopus.com/inward/record.url?eid=2-s2.0-84938418787&partnerID=MN8TOARS.
    Published • 10.1007/s13197-014-1549-6
  33. Raymundo, A.; Fradinho, P.; Nunes, M.C.. "Effect of Psyllium fibre content on the textural and rheological characteristics of biscuit and biscuit dough". Bioactive Carbohydrates and Dietary Fibre 3 2 (2014): 96-105. https://publons.com/publon/1152307/.
    Published • 10.1016/J.BCDF.2014.03.001
  34. Paula Reis Correia; Maria Cristiana Nunes; Maria Luísa Beirão-da-Costa; Correia, P.R.; Nunes, M.C.; Beirão-da-Costa, M.L.; Correia, Paula Reis; Nunes, Maria Cristiana; Beirão-da-Costa, Maria Luísa. "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 27 1 (2013): 256-263. https://publons.com/publon/11760915/.
    Published • 10.1016/J.FOODHYD.2012.06.014
  35. Fradique, Mónica; Batista, Ana Paula; Nunes, M.Cristiana; Gouveia, Luísa; Bandarra, Narcisa M.; Raymundo, Anabela; Fradique, M.; et al. "Isochrysis galbana and Diacronema vlkianum biomass incorporation in pasta products as PUFA's source". LWT - Food Science and Technology 50 1 (2013): 312-319. http://hdl.handle.net/10400.5/11491.
    Published • 10.1016/J.LWT.2012.05.006
  36. Pires, C.; Costa, S.; Batista, A.P.; Nunes, M.C.; Raymundo, A.; Batista, I.; C. Pires; et al. "Properties of protein powder prepared from Cape hake by-products". Journal of Food Engineering 108 2 (2012): 268-275. https://publons.com/publon/7686781/.
    Published • 10.1016/j.jfoodeng.2011.08.020
  37. Ana Paula Batista; Ma Cristiana Nunes; Patrícia Fradinho; Luísa Gouveia; Isabel Sousa; Anabela Raymundo; José M. Franco; et al. "Novel foods with microalgal ingredients – Effect of gel setting conditions on the linear viscoelasticity of Spirulina and Haematococcus gels". Journal of Food Engineering 110 2 (2012): 182-189. https://publons.com/publon/7241902/.
    Published • 10.1016/J.JFOODENG.2011.05.044
  38. Paula Reis Correia; Maria Cristiana Nunes; Maria Luísa Beirão-da-Costa. "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): https://publons.com/publon/11760914/.
    10.1016/J.FOODHYD.2011.05.010
  39. Batista, A.P.; Nunes, M.C.; Raymundo, A.; Gouveia, L.; Sousa, I.; Cordobés, F.; Guerrero, A.; et al. "Microalgae biomass interaction in biopolymer gelled systems". Food Hydrocolloids 25 4 (2011): 817-825. https://publons.com/publon/7241747/.
    Published • 10.1016/j.foodhyd.2010.09.018
  40. Aguilar, José Manuel; Batista, Ana Paula; Nunes, Ma. Cristiana; Cordobés, Felipe; Raymundo, Anabela; Guerrero, Antonio; José Manuel Aguilar; et al. "From egg yolk/¿-Carrageenan dispersions to gel systems: Linear viscoelasticity and texture analysis". Food Hydrocolloids 25 4 (2011): 654-658. https://publons.com/publon/7684793/.
    Published • 10.1016/j.foodhyd.2010.08.006
  41. Mónica Fradique; Ana Paula Batista; M Cristiana Nunes; Luísa Gouveia; Narcisa M Bandarra; Anabela Raymundo; Fradique, Mónica; et al. "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 10 (2010): 1656-1664. https://publons.com/publon/7241683/.
    Published • 10.1002/JSFA.3999
  42. Prashant S. Kulkarni; Luís C. Branco; João G. Crespo; M. Cristiana Nunes; Anabela Raymundo; Carlos A. M. Afonso; Kulkarni, Prashant S.; et al. "Comparison of Physicochemical Properties of New Ionic Liquids Based on Imidazolium, Quaternary Ammonium, and Guanidinium Cations". Chemistry - A European Journal 13 30 (2007): 8478-8488. https://publons.com/publon/11699362/.
    Published • 10.1002/CHEM.200700965
  43. Nunes, M.C.; Raymundo, A.; Sousa, I.; M.C. Nunes; A. Raymundo; I. Sousa. "Rheological behaviour and microstructure of pea protein/¿- carrageenan/starch gels with different setting conditions". Food Hydrocolloids 20 1 (2006): 106-113. http://www.scopus.com/inward/record.url?eid=2-s2.0-23644449232&partnerID=MN8TOARS.
    Published • 10.1016/J.FOODHYD.2005.03.011
  44. Nunes, M. C.; Raymundo, A.; Sousa, I.; M. C. Nunes; A. Raymundo; I. Sousa. "Gelled vegetable desserts containing pea protein, ¿-carrageenan and starch". European Food Research and Technology 222 5-6 (2005): 622-628. https://publons.com/publon/11744016/.
    Published • 10.1007/s00217-005-0170-3
  45. Nunes, M.C; Batista, P; Raymundo, A; Alves, M.M; Sousa, I. "Vegetable proteins and milk puddings". Colloids and Surfaces B: Biointerfaces 31 1-4 (2003): 21-29.
    Published • 10.1016/S0927-7765(03)00040-7
  46. Nunes, M.C.. "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 2 (2002):
    Published
  47. Nunes, M.C.. "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 2 (2002):
    Published
Journal issue
  1. Nunes, M.C.; Anabela Raymundo. "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". Foods (2023): https://www.mdpi.com/journal/foods/special_issues/Microalgae_Value_Products.
    Published
Magazine article
  1. Nunes, M.C.. "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, 2022
  2. Nunes, M.C.. "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
  3. Nunes, M.C.. "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, 2004
Thesis / Dissertation
  1. "M.C. Nunes (2005). Interações proteína/polissacárido em géis proteicos de origem vegetal. Tese de Doutoramento. Instituto Superior de Agronomia. Universidade Técnica de Lisboa.". PhD, Universidade de Lisboa Instituto Superior de Agronomia, 2006.
Activities

Oral presentation

Presentation title Event name
Host (Event location)
2023/12 Hernández H., Prista C., Raymundo A., Nunes M.C. (2023). Production of Camembert-like cheese fortified with Chlorella vulgaris. Book of abstracts of AlgaEurope 2023 (12-15 December, Prague, Czech Republic), 153-155, Oral presentation. AlgaEurope 2023
2023/12 Silva J.M., Nunes M.C., Raymundo A. (2023). Physical-chemical characterization of hummus with seaweed and microalgae incorporation through the development of food products. Book of abstracts of AlgaEurope 2023 (12-15 December, Prague, Czech Republic), 72-74, Oral presentation. AlgaEurope 2023
(Czech Republic)
2023/12 Mahmoud N., Steinrücken P., Kleinegris D.M.M., Ferreira J., Nunes M.C., Raymundo A. (2023). What is the impact of adding microalgae Chlorella vulgaris, Phaeodactylum tricornutum, and Tetraselmis chuii on the structure, nutritive value and acceptance of wheat bread? Book of abstracts of AlgaEurope 2023 (12-15 December, Prague, Czech Republic), 116-118, Oral presentation. AlgaEurope 2023
(Czech Republic)
2023/09 Nunes, M.C. (2023). Valorização de Produtos Alimentares Mediterrânicos. Webinar “Produção Alimentar Sustentável”, do Ciclo de Webinares | Dieta Mediterrânica, promovido pela Associação Portuguesa de Nutrição (APN), no dia 29 de setembro de 2023. http://www.apn.org.pt/noticia/ciclo-de-webinares-dieta-mediterrnica-producao-alimentar-sustentavel Ciclo de Webinares | Dieta Mediterrânica, Associação Portuguesa de Nutrição
2023/07 Nunes M.C. (2023). Blue Bioeconomy: The importance of microalgae as a food ingredient. Ciência 2023 – Ciência e Oceano Para Além do Horizonte, Sessão Temática Restauro de ecossistemas naturais e produtivos com vista à transição climática e energética. Aveiro, 05-07 Julho, Oral presentation. Ciência 2023 – Ciência e Oceano Para Além do Horizonte
(Portugal)
2023/06 Ferreira J, Riviere R, Mercat J, Pagarete A, Vinagre F, Sousa I, Nunes MC, Raymundo A. (2023). Improving the sensory profile of microalgae using ultrasound assisted extraction (Oral Communication). 6th International Caparica Conference on Ultrasonic-based applications from analysis to synthesis. Hotel TRYP Lisboa Caparica Mar Caparica | Portugal 26th - 29th June 2023. (pg 103 Book of Astracts). Conference on Ultrasonic-based applications from analysis to synthesis
2023/06 Nunes, M.C. (2023). Adding microalgae biomass into cheese: Impact on the thermomechanical behavior. MDPI Polymers Webinar | Thermomechanical Development of Bio-Based Polymer Materials. Focus on Algae Biomass, 29 June 2023. https://www.mdpi.com/journal/polymers/events/16483
2023/04 Nunes M.C. (2023). YUM Algae – A sensory challenge for the future”, oral communication at LEAF´s scientific event Algae@ISA, Instituto Superior de Agronomia, 18 April 2023. LEAF´s scientific event Algae@ISA
2023/04 Nunes M.C. (2023). YUM Algae – The challenges of making algae yummy. International Workshop “Microalgae as a food Ingredient for the future”, organized by ISA team for the AlgaeforFood startup (https://algaeforfood.com/) from Wageningen, The Netherlands, 13-14 April 2023.
(Portugal)
2022/10 Riviere R., Vinagre F., Ferreira J., Pagarete A., Nunes M.C., Raymundo A, (2022). Ultrasound extraction to improve the sensory profile of microalgal biomass. Book of abstracts of XVI Encontro de Química dos Alimentos (23-26 October, Castelo Branco, Portugal), Pp 146-147 (flash communication). XVI Encontro de Química dos Alimentos
2022/10 Herdeiro F., Carvalho M.O., Nunes M.C., Raymundo A. (2022). 3D Priting of snacks containing Tenebrio molitor flour. Book of abstracts of XVI Encontro de Química dos Alimentos (23-26 October, Castelo Branco, Portugal), Pp 126-127 (flash communication). XVI Encontro de Química dos Alimentos
(Portugal)
2022/10 Falcão R., Pinheiro V., Ribeiro C., Sousa I., Nunes M.C., Raymundo A. (2022). Cheese prototypes enriched with microalgae: impact on structure, chemical composition, and sensory acceptance. Book of abstracts of XVI Encontro de Química dos Alimentos (23-26 October, Castelo Branco, Portugal), Pp 205 (flash communication). XVI Encontro de Química dos Alimentos
(Portugal)
2022/10 Hernández H., Prista C., Nunes M.C., Raymundo A. (2022). Bioactivity, rheology, texture and chemical characterization of Halloumi cheese fortified with Chlorella vulgaris biomass. Book of abstracts of XVI Encontro de Química dos Alimentos (23-26 October, Castelo Branco, Portugal), Pp 128-129 (flash communication). XVI Encontro de Química dos Alimentos
(Portugal)
2022/10 Freitas M., Ferreira J.P., Nunes M.C., Raymundo A. (2022). Evaluation of microalgae enriched gluten-free bread as functional food. Book of abstracts of XVI Encontro de Química dos Alimentos (23-26 October, Castelo Branco, Portugal), Pp 212 (oral communication). XVI Encontro de Química dos Alimentos
(Portugal)
2022/10 Quinta R., Cardoso H., Silva J., Fradinho P., Nunes C., Raymundo A. (2022). Study on the effect of the concentration and drying of microalgae on Chlorella vulgaris and Arthrospira platensis enriched pasta. Book of abstracts of XVI Encontro de Química dos Alimentos (23-26 October, Castelo Branco, Portugal), Pp 207-208 (flash communication). XVI Encontro de Química dos Alimentos
(Portugal)
2022/07 Nunes, M.C. (2022). Apresentação dos resultados do projeto: valorização nutricional e tecnológica de diferentes tipos de queijo pela incorporação de microalgas. Final Session of the project AlgaeGreenCheese, organized by Santiago company and Instituto Superior de Agronomia, 2022/07/05. Final Session of the project AlgaeGreenCheese, organized by Santiago company and Instituto Superior de Agronomia
2022/06 Nunes, C. (2022). PITCH "YUM ALGAE - Enzymes to make microalgae-based food products yummy!", OCEAN SCIENCE and BUSINESS2SEA (Organized by Fórum Oceano, FCT & CML). 2022/06/29. OCEAN SCIENCE and BUSINESS2SEA
2022/04 Qazi W., Sousa I., Nunes M.C., Raymundo A (2022). Improving dough rheology using partially purified algae biomass. Book of Abstracts of the 15th Annual European Rheology Conference (AERC 2022) and VIII Iberian Meeting on Rheology (IBEREO 2022). Pp. 68 (Sevilla, Spain, 26-28 April). Oral Communication. 15th Annual European Rheology Conference (AERC 2022) and VIII Iberian Meeting on Rheology (IBEREO 2022)
2022/04 Hernández H., Le Romancer R., Prista C., M. Cristiana Nunes M.C., Raymundo A. (2022). Rheology, texture, and chemical characterization of Halloumi cheese enriched with algae biomass. Book of Abstracts of the 15th Annual European Rheology Conference (AERC 2022) and VIII Iberian Meeting on Rheology (IBEREO 2022). Pp. 105 (Sevilla, Spain, 26-28 April). Oral Communication. 15th Annual European Rheology Conference (AERC 2022) and VIII Iberian Meeting on Rheology (IBEREO 2022)
(Spain)
2022/03 Beltrão Martins R., Gouvinhas I., Nunes M.C., Ferreira L.M.M., Peres J.A., Raymundo A., Barros A.I.R.N.A. (2022). Acorn flour: an ingredient from the past ready for the future. Book of Abstracts of Trends in grain-based foods, Pp 35 (Bragança, Portugal, 23-25 March 2022). Oral Communication OC-01. Trends in grain-based foods
(Portugal)
2022/03 Nunes M.C., Sousa I., Raymundo A. (2022). Microalgae as a valuable ingredient for bread enrichment: Influence on the dough rheology and bread making performance. Book of Abstracts of Trends in grain-based foods, Pp 46 (Bragança, Portugal, 23-25 March 2022). Oral Communication OC-11.
2021/12 Nunes M.C., Qazi M.W., Silva J., Sousa I., A. Raymundo, A. (2021). Strategies to engage the consumers improving the sensory profile of microalgae biomass. AlgaEurope 2021, December 7-9, 2021, oral communication. https://algaeurope.org AlgaEurope 2021
2021/09 Duarte C.M., Mota J., Assunção R., Martins C., Ribeiro A., Lima A., Nunes C., Raymundo A., Boavida-Ferreira R., Sousa I. (2021). New alternatives to milk from pulses: digestibility and bioactivity. Book of abstracts of XV Encontro de Química dos Alimentos (5-8 September, Madeira, Portugal). Flash communication FC22. XVI Encontro de Química dos Alimentos
(Portugal)
2021/09 Beltrão Martins R., Gouvinhas I., Nunes M.C., Ferreira L.M.M., Peres J.A., Barros A.I.R.N.A., Raymundo A. (2021). Apple flour from Malus domestica Borkh cv. Bravo as sustainable sweetener and texture improver in sweet gluten free bread. Book of abstracts of XV Encontro de Química dos Alimentos (5-8 September, Madeira, Portugal), Pp 147. Oral communication OC53. XVI Encontro de Química dos Alimentos
(Portugal)
2021/09 Qazi M.W., Sousa I., Nunes M.C., Raymundo A. (2021). The effect of the microalgae Chlorella vulgaris, Tetraselmis chuii and Nannochloropsis gaditana on technological aptitude, nutritional composition, and bioactivity of gluten-free breads. Book of abstracts of XV Encontro de Química dos Alimentos (5-8 September, Madeira, Portugal). Flash communication FC08. XVI Encontro de Química dos Alimentos
(Portugal)
2021/09 Duarte C.M., Mota J., Assunção R., Martins C. Ribeiro, A., Raymundo A., Nunes C., Boavida-Ferreira R., Sousa I. (2021). Lupin and chickpea: nutritive beverages with low glycaemic impact as alternatives to milk. Acta Portuguesa de Nutrição, 26, 123 (C030, Lisboa, Portugal 23-24 setembro).
2021 Anabela Raymundo, Cristiana Nunes, André Almeida, A Importância das Microalgas para Alimentos Sustentáveis, Palestra, Outubro 2021 – FIC.A Oeiras 2021. FIC.A Oeiras 2021
2020/12 Nunes M.C., Abelho C., Silva J., Duarte M.P., Raymundo A. (2020). Using heterotrophic microalgae to enrich bread: Technological and sensorial performance in comparison with autotrophic. AlgaEurope 2020, December 1 – 4, 2020, oral communication. AlgaEurope 2020
2019/12 Nunes M.C., Vasco I., Kokkali M., Kousoulaki K., Sousa I., Raymundo A. (2019). Improving gluten free bread bioactivity with Tetraselmis chuii disrupted biomass, AlgaEurope 2019 - Paris/France, December 3 – 5, 2019, oral communication. AlgaEurope 2019
(France)
2019/11 Beltrão Martins R., Nunes M.C., Peres J.A., Raymundo A., Barros A.I.R.N.A. (2019). Fatty acids profile in acorn gluten free bread. Libro de resúmenes del XXV Encontro Galego-Portugués de Química. Pp. 41 (Santiago de Compostela, 20-22 Noviembre 2019). Oral Communication Alm04.
(Spain)
2019/10 Greenfest (http://greenfest.pt/carcavelos/home), Talk de Cristiana Nunes: O papel das microalgas no desenvolvimento de alimentos saudáveis e sustentáveis, Carcavelos - Campus da Universidade Nova SBE, 20 de outubro de 2019.
(Portugal)
2019/09 Nunes M.C., Vasco I., Kokkali M., Kousoulaki K., Sousa I., Raymundo A. (2019). Impact of cell disruption and thermal processing on rheological properties and antioxidant activity of microalgal suspensions. Book of Abstracts of IBEREO 2019. Pp.45 (Porto, Portugal, 4-6 September). Oral Communication P&B15. IBEREO 2019
(Portugal)
2019/09 Beltrão Martins R., Nunes M.C., Peres J.A., Barros A.I.R.N.A, Raymundo A. (2019). Improving gluten free dough rheological properties with acorn flour and its influence in bread sensorial and nutritional quality. Book of Abstracts of IBEREO 2019. Pp.45 (Porto, Portugal, 4-6 September). Oral Communication FCPP4.
(Portugal)
2019/03 Alimentaria & Horexpo Lisboa 2019, Pitch sobre o projeto A2F – Instituto Superior de Agronomia, 25 março 2019. https://alimentariahorexpo.fil.pt/pitch-please/ Alimentaria & Horexpo Lisboa 2019
(Portugal)
2019 Greenfest (http://greenfest.pt/carcavelos/home), Talk de Cristiana Nunes: O papel das microalgas no desenvolvimento de alimentos saudáveis e sustentáveis, Carcavelos - Campus da Universidade Nova SBE, 20 de outubro de 2019.
(Portugal)
2019 Nunes M.C., Fernandes I., Sousa I., Raymundo A. (2019). Structural and rheological properties of a gluten-free bread with Tetraselmis chuii microalga incorporation. In: Book of Abstracts of Annual European Rheology Conference 2019, Portoroz (Slovenia). Oral Communication.
(Slovenia)
2019 Beltrão Martins R., Nunes M.C., Peres J.A., Barros A.I.R.N.A., Raymundo A. (2019). Acorn flour as bioactive compounds source in gluten free bread. In: Book of Abstracts of EuroFoodChemistry Conference 2019, Porto (Portugal), Fu07_Oral, Pp50.
(Portugal)
2018/12 Beltrão Martins R., Fernandes I., Nunes M.C., Barros A.I.R.N.A., Peres J.A., Raymundo A. (2018). Improving gluten free bread quality using by-products and underexploited resources. In: Livro de Resumos do XIV Encontro Luso-Galego de Química. 21 - 23 Dezembro, Porto (Portugal). Comunicação Oral.
(Portugal)
2018/12 Nunes M.C., Duarte J., Cardoso C., Gomes A., Gomes R., Afonso C., Bandarra N., Sousa I. Raymundo A. (2018). Gluten-Free bread with microalgae biomass addition. In: Book of Abstracts of AlgaEurope 2018. 4-6 December, Amsterdam (The Netherlands). Oral Communication, Pp. 45-46.
(Netherlands)
2018/10 Raymundo A., Nunes C., Sousa I. (2018). Utilização de microalgas como fonte alimentar: abordagem sustentável. Em: Livro de Resumos do 1º Seminário Internacional Alimentação, Saúde e Ambiente: Sustentabilidade e Desafios. 10-12 outubro, Lisboa. Comunicação oral.
(Portugal)
2018 Nunes M.C., Duarte J., Sousa I., Raymundo A. (2018). Incorporação de biomassa microalgal em pão isento de glúten: avaliação do impacto na estrutura. Em: Livro de Resumos do 14º Encontro de Química dos Alimentos. 6-9, Viana do Castelo (Portugal). Comunicação Oral CO25. 14º Encontro de Química dos Alimentos
(Portugal)
2018 Nunes M.C., Cardoso C., Afonso C., Bandarra N., Sousa I., Raymundo A. (2018). Bread enriched with Chlorella vulgaris and Tetraselmis chui biomass: bioacessibility evaluation. In: Abstract Book of 48th Conference of the West European Fish Technologists´Association. 15-18th October, Lisbon (Portugal). Oral Communication OC48, p20. 48th Conference of the West European Fish Technologists´Association
(Portugal)
2018 Nunes M.C., Graça C., Vlaisavljevic S., Tenreiro A., Sousa I., Raymundo A. (2018). Microalgae cell disruption: Effect on the bioactivity and rheology of wheat bread. In: Book of Abstracts of 2nd Conference on Food Bioactives and Health. 26-28 September, Lisboa (Portugal). Oral Communication. 2nd Conference on Food Bioactives and Health
(Portugal)
2018 Prista C., Nunes, C. 2018. Produtos fermentados e alimentos com microalgas. FISIIN - International Exhibition of Health, Dietary Supplements, Functional Ingredients and Nutraceuticals. 10 - 11 November, Lisbon (Portugal). https://www.fissin.com/congress
2018 Vieira I., Miranda D., Cardoso R., Nunes C., Estudante M., Ferreira J. (2018). Influence of food consistency on food intake of institutionalized elderly with neurological diseases. II Jornadas Lusófonas da Nutrição, C.02. Biomed Biopharm Res., (15) 2: Supplement, 263. DOI: 10.19277/bbr.15.2.192
(Portugal)
2011 A. Raymundo, A.P. Batista, C. Nunes, I. Sousa, N. Bandarra, L. Gouveia. (2011). Microalgae with naturally encapsulated functional ingredients. 1st Iberian Meeting on Natural Bioactives Entrapment for the Food Industry Challenges and Perspectives, from nanotechnology to bioavailability. Instituto Superior de Agronomia.
(Portugal)
2010 Ana Paula Batista, Mª Cristiana Nunes, Patrícia Fradinho, Luísa Gouveia, Isabel Sousa, Anabela Raymundo, José Maria Franco (2010). Healthier food products with naturally encapsulated functional ingredients – microalgae. Book of Abstracts of International Conference on Food Innovation – FoodInnova 2010, eds. P. Fito & F. Toldrá. Valencia-Spain. International Conference on Food Innovation – FoodInnova 2010
2009 Nunes, M.C., Batista, A.P., Fradique, M., Gouveia, L., Bandarra, N., Sousa, I., Raymundo, A. (2009). Alimentos Funcionais. 1ª Conferência Internacional de Nutrição e Dietética Piaget/FUNIBER. Campus Académico de Macedo de Cavaleiros do Instituto Piaget. 1ª Conferência Internacional de Nutrição e Dietética Piaget/FUNIBER
(Portugal)
2009 L. Gouveia, A.P. Batista, C. Nunes, H.M. Fradique, N. Bandarra, Sousa, I., Raymundo, A. (2009). Microalgas – um alimento (ingrediente) do futuro. VII Encontro de Engenharia Alimentar e Nutrição. Campus Universitário de Almada do Instituto Piaget.
(Portugal)
2009 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 e Centro de Investigação e Tecnologia Agrária dos Açores. Angra do Heroísmo, Portugal. ISBN: 978-989-20-1532-3. (comunicação oral) 9º Encontro de Química dos Alimentos
2009 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 e Centro de Investigação e Tecnologia Agrária dos Açores. Angra do Heroísmo, Portugal. ISBN: 978-989-20-1532-3. 9º Encontro de Química dos Alimentos
(Portugal)
2008 M.C. Nunes, A.P. Batista, M. Fradique, A. Raymundo (2008). Novos Produtos Alimentares. CD-ROM de Resumos do Seminário de Alimentação e Saúde do Instituto Piaget. Seminário de Alimentação e Saúde do Instituto Piaget
(Portugal)
2008 Pires C., Costa S., Batista A.P., Nunes M.C., Raymundo A., Batista I. (2008). Influence of vegetable proteins on the functional properties of hake protein powder. Em: Seafood from Catch and Aquaculture for a Sustainable Supply. Book of Abstracts, ed Bianca Maria Poli & Giuliana Parisi. Firenze University Press, 83.
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. Book of Abstracts of the 14th Gums and Stabilisers for the Food Industry Conference. 14th Gums and Stabilisers for the Food Industry Conference
2006 C. Nunes, I. Sousa, A. Raymundo (2006). Interactions of biopolymer ternary mixtures in food gels. Book of abstracts of the 3rd Annual European Rheology Conference (AERC 2006), Hersonisos, Creta, Grécia, 118. 3rd Annual European Rheology Conference
(Greece)
2005 Nunes, M.C., Raymundo, A., Sousa, I. (2005). Sobremesas vegetais à base de proteína de ervilha, kappa-carragenato e amido. Livro de Resumos do 7º Encontro de Química dos Alimentos, 57. ISBN: 972-99561-1-1 e 972-99080-4-4. 7º Encontro de Química dos Alimentos
2004 Nunes, M.C., Raymundo, A., Sousa, I. (2004). Géis proteicos de origem vegetal - uma alternativa às sobremesas lácteas. Livro de Resumos do IV Encontro de Engenharia Alimentar e Nutrição, 85-95. IV Encontro de Engenharia Alimentar e Nutrição
(Portugal)
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. (IBEREO 2004) IBEREO 2004
2003 Nunes, M.C., Alves, M.M., Raymundo, A., Sousa, I. (2003). Effect of cooling conditions on the rheological behaviour and microstructure of pea / kappa-carrageenan / starch gels. Book of abstracts of the Annual European Rheology Conference 2003, 15. Annual European Rheology Conference 2003
2003 Nunes, M.C., Alves, M.M., Raymundo, A., Sousa, I. (2003). Effect of thermal treatment and composition on the mechanical properties of pea / kappa-carrageenan/ starch desserts. Book of abstracts of the Twelfth Gums and Stabilisers for the Food Industry, 20. Twelfth Gums and Stabilisers for the Food Industry
(United Kingdom)
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. (IBEREO 2002) IBEREO 2002
2001 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) 3º Encontro Nacional da Sociedade Portuguesa de Reologia
2001 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

Supervision

Thesis Title
Role 		Degree Subject (Type)
Institution / Organization
2022 - Current Nancy Mahmoud (work in progress). Exploring the Potential of Enzymatically Treated Microalgae in Bread: Improving Color and Flavor Characteristics. Ph.D in Food Engineering, ISA, ULisboa, Supervisors: Maria Cristiana Nunes and Anabela Raymundo.
Supervisor
 Ph.D in Food Engineering (Uso Sustentável da Terra), ISA, ULisboa (PhD)
Universidade de Lisboa Instituto Superior de Agronomia, Portugal
2022 - Current Geraldo Filipe Nhapulo (work in progress). Alimentos Fermentados, Incluindo Macroalgas Marinhas da Costa Sul de Moçambique. Ph.D in Food Engineering, ISA, ULisboa, Supervisors: Isabel Sousa, Maria Cristiana Nunes, and Catarina Prista.
Supervisor
 Ph.D in Food Engineering (Uso Sustentável da Terra) (PhD)
Universidade de Lisboa Instituto Superior de Agronomia, Portugal
2020 - Current Héctor Luis Hernández Hernández (work in progress). Queijo com incorporação de microalgas. Ph.D in Food Engineering, ISA, ULisboa, Supervisors: Maria Cristiana Nunes, Catarina Prista and Anabela Raymundo.
Supervisor
Universidade de Lisboa Instituto Superior de Agronomia, Portugal
2024 - 2024/12 Joana Santos de Sousa Menezes, 2024. Development of traditional Portuguese soups with algae. M.Sc in Food Engineering, ISA, ULisboa. Supervisors: Maria Cristiana Nunes e Anabela Raymundo.
Supervisor
2023 - 2023 Filipe Alexandre Fitas Vinagre, 2023. Development of food products with impact on health, based on macroalgae from Portuguese coast. M.Sc in Food Engineering, ISA, ULisboa, Supervisors: Maria Cristiana Nunes e Anabela Raymundo.
Supervisor
 M.Sc in Food Engineering, ISA, ULisboa (Master)
2022 - 2022 Sara Isabel Mateus Correia Hourmat, 2022. Desenvolvimento e caracterização de uma massa-mãe elaborada a partir de trigo Preto-amarelo. Impacto da panificação com a massa-mãe nas propriedades e aptidão tecnológica dos pães. M.Sc in Food Gastronomy, FCT-UNL & Instituto Superior de Agronomia -ULisboa, Supervisors: Maria Cristiana Nunes and Catarina Prista.
Supervisor
 M.Sc in Food Gastronomy, FCT-UNL & Instituto Superior de Agronomia -ULisboa (Master)
2022 - 2022 Rafael Alexandre de Oliveira Quinta, 2022. Study on the effect of concentration and drying od microalgae on Chlorella vulgaris and Arthrospira platensis enriched pasta. M.Sc in Food Engineering, ISA, ULisboa, Supervisors: Maria Cristiana Nunes and Patrícia Fradinho.
Supervisor
 M.Sc in Food Engineering, ISA, ULisboa (Master)
2022 - 2022 Marco António da Costa Freitas, 2022. Microalgae-enriched gluten free bread: Evaluation of bioactive compounds and functional properties. M.Sc in Food Engineering, ISA, ULisboa, Supervisors: Maria Cristiana Nunes and Joana Ferreira.
Supervisor
 M.Sc in Food Engineering, ISA, ULisboa (Master)
2021/02 - 2021/12 ISA, Mestrado em Engenharia Alimentar, Use of the microalgae Chlorella vulgaris to improve the nutritional profile of fresh quark cheese, cream cheese and cured mixed cheese
Supervisor
Universidade de Lisboa Instituto Superior de Agronomia, Portugal
2021/02 - 2021/12 ISA, Mestrado em Engenharia Alimentar, Development of sustainable energetic and nutritious balls based on chestnut and apple flours enriched in macroalgae from the Portuguese coast
Supervisor
Universidade de Lisboa Instituto Superior de Agronomia, Portugal
2020/01 - 2021/01 ISA, Mestrado em Engenharia Alimentar, Desenvolvimento de pães com incorporação de microalgas
Supervisor of Cecília Pedro
Universidade de Lisboa Instituto Superior de Agronomia, Portugal
2020 - 2021/01 ISA e FCT, Mestrado em Ciências Gastronómicas, Produtos de panificação isentos de glúten: um desafio gastronómico
Supervisor of Lívia Fernandes
 Mestrado em Ciências Gastronómicas (Master)
2017 - 2020 ULusófona, Mestrado em Medicina Veterinária, Avaliação do pH e verificação da sua relação com o desenvolvimento de microrganismos no queijo de Azeitão ao longo do processo de maturação
Supervisor
 Medicina Veterinária (Master)
Universidade Lusófona de Humanidades e Tecnologias Faculdade de Medicina Veterinária, Portugal
2018 - 2019 ISA, Mestrado em Engenharia Alimentar, Desenvolvimento de pães sem glúten enriquecidos com microalgas
Supervisor of Inês Filipa Santana Vasco
 Engenharia Alimentar (Master)
Universidade de Lisboa Instituto Superior de Agronomia, Portugal
2017 - 2019 ISA, Mestrado em Engenharia Alimentar, Desenvolvimento de pães sem glúten enriquecidos com Tetraselmis chuii
Supervisor of Isabel Cristina Xavier Fernandes
 Engenharia Alimentar (Master)
Universidade de Lisboa Instituto Superior de Agronomia, Portugal
2017 - 2018 ISA, Mestrado em Engenharia Alimentar, Desenvolvimento de pão sem glúten enriquecido com Chlorella vulgaris
Supervisor of Joana Filipa Brígida Duarte
 Engenharia Alimentar (Master)
Universidade de Lisboa Instituto Superior de Agronomia, Portugal
2017 - 2018 ULusófona, Mestrado em Medicina Veterinária, Efeito da radiação ultravioleta na contagem de microrganismos aeróbios totais no leite de burra da raça asinina de Miranda
Supervisor of Joana Veiga Maltez
 Medicina Veterinária (Master)
Universidade Lusófona de Humanidades e Tecnologias Faculdade de Medicina Veterinária, Portugal
2015 - 2015 ULusófona, Mestrado em Medicina Veterinária, Projeto de um Sistema de Segurança e Qualidade Alimentar em Pequenas e Médias Empresas candidatas a Franchising
Supervisor of NUNO FERNANDO DA SILVA BENTO ALBUQUERQUE CANHÃO
 Medicina Veterinária (Master)
Universidade Lusófona, Portugal
2008 - 2009 Instituto Piaget/ ISEIT Almada, Mestrado em Engenharia Alimentar e Nutrição, Criação de um Modelo para a implementação do Programa 5 ao Dia em escolas de 1º ciclo
Co-supervisor of Lara Pereira
 Engenharia Alimentar e Nutrição (Master)
Instituto Piaget de Almada, Portugal
2007 - 2008 Instituto Piaget/ ISEIT Almada, Mestrado em Engenharia Alimentar e Nutrição, Incorporação de microalgas em massas alimentícias
Supervisor of Helena Mónica Fradique
 Engenharia Alimentar e Nutrição (Master)
Instituto Piaget de Almada, Portugal
Distinctions

Award

2024 Poster Presentation Award – Bronze at Alga Europe 2024: 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?
2024 Ecotrophelia Portugal Award – Born from Knowledge prize – Agência Nacional de Inovação: BEETA, Lisbon School of Medicine, University of Lisbon. Winning team mentor.
Agência Nacional de Inovação SA, Portugal
2021 Ecotrophelia Portugal Award - 1st prize: BAGUITAS, Universidade Lusófona. Winning team mentor - representation of Portugal in the European competition ANUGA 2021
Associação Integralar Intervenção de Excelência no Sector Agro-Alimentar, Portugal
2021 Born From Knowledge, Agência Nacional de Inovação: to the project BAGUITAS, Universidade Lusófona, under the Ecotrophelia competition, Winning team mentor.
Agência Nacional de Inovação SA, Portugal
2021 Best Oral Communication presented, Beltrão Martins R, Gouvinhas I, Nunes MC, Ferreira LMM, Peres JA, Barros AIRNA, Raymundo A, Apple flour from Malus domestica Borkh cv. Bravo as sustainable sweetener and texture improver in sweet gluten free bread