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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.
  • Nunes, 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 (Sistemas de Gestão da Segurança Alimentar) (Pós-Graduação)
SGS Academy Portugal, Portugal
2006
Concluded
 Ph.D. in Food Engineering (Engenharia Agro-Industrial) (Doutoramento)
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 (Engenharia Agro-Industrial) (Licenciatura)
Universidade de Lisboa Instituto Superior de Agronomia, Portugal
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
2015/01/01 - Current Researcher (Research) Linking Landscape, Environment, Agriculture and Food, Portugal
Universidade de Lisboa Instituto Superior de Agronomia, Portugal
2018/01 - 2022/01 Postdoc (Research) Universidade de Lisboa Instituto Superior de Agronomia, Portugal
Universidade de Lisboa Instituto Superior de Agronomia, Portugal
2008/12/31 - 2014/12/31 Researcher (Research) CEER - Biosystems Engineering (ISA), 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
2007/09/01 - 2012/10/01 Vice-Dean of ISEIT Almada, Instituto Piaget, from 2009/10 to 2011/12. Board Member from 2007/08 to 2008/09. Instituto Piaget, Portugal
Instituto Piaget de Almada, 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
10.54499/SBEP/0004/2023
Researcher
Linking Landscape, Environment, Agriculture and Food, Portugal

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
Ongoing
2021/01/01 - 2025/12/31 Laboratory for Sustainable Land Use and Ecosystem Services
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
Researcher
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
Researcher
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), PI
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
2011/01/01 - 2013/12/31 Strategic Project - UI 245 - 2011-2012
PEst-OE/AGR/UI0245/2011
Universidade de Lisboa Instituto Superior de Agronomia, 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
Rede de Química e Tecnologia Laboratório Associado para a Química Verde, Portugal

Universidade Nova de Lisboa Associação para a Inovação e Desenvolvimento da FCT, Portugal

Universidade Nova de Lisboa Faculdade de Ciências e Tecnologia, Portugal

Universidade de Lisboa Instituto Superior Técnico, Portugal

Universidade Nova de Lisboa Instituto de Tecnologia Química e Biológica António Xavier, Portugal

REQUIMTE LAQV Porto, Portugal

Universidade de Lisboa Centro de Fisíca e Engenharia de Materiais Avançados, Portugal

Universidade do Porto Faculdade de Ciências, Portugal
Fundação para a Ciência e a Tecnologia
Concluded
2008/01/01 - 2011/12/31 Development and Aplication of Novel Chiral Ionic Liquids in Asymmetric Catalysis, Electrosynthesis and Chiral Separations
PTDC/QUI/70902/2006
Researcher
Universidade de Lisboa Centro de Química-Física Molecular, Portugal

Universidade de Lisboa Instituto Superior Técnico, Portugal

Universidade Nova de Lisboa Instituto de Tecnologia Química e Biológica António Xavier, Portugal

Universidade do Porto Instituto de Ciências Tecnologias e Agroambiente, Portugal

Instituto de Biologia Experimental e Tecnológica, Portugal

Universidade do Algarve, Portugal
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
Laboratório Nacional de Energia e Geologia - Campus do Lumiar, Portugal

Universidade de Lisboa Instituto Superior de Agronomia, Portugal

Instituto Português do Mar e da Atmosfera, Portugal

Instituto Nacional de Investigação Agrária e Veterinária, Portugal

Universidade de Lisboa Faculdade de Farmácia, Portugal
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. 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
  2. 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.
  3. 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
  4. 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.
  5. 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
  6. 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
  7. 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
  8. 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
  9. 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
  10. 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. N. Demattê; J. Matheus; M. J. Alegria; M. C. Nunes; A. Raymundo. "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". Paper presented in IBEREO 2024 – The Iberian Meeting on Rheology 2024, 2024.
    10.1007/978-3-031-67217-0_11
  2. Monize Bürck; Anna Rafaela Cavalcante Braga; Maria Cristiana Nunes; Anabela Raymundo. "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". Paper presented in IBEREO 2024 - The Iberian Meeting on Rheology 2024, 2024.
    10.1007/978-3-031-67217-0_5
  3. Sheyma Khemiri; Sónia Oliveira; Daniela Correia; Rita Barracossa; Cristiana Nunes; Anabela Raymundo. "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". Paper presented in IBEREO 2024 - The Iberian Meeting on Rheology 2024, 2024.
    10.1007/978-3-031-67217-0_31
  4. Nancy Mahmoud; Anabela Raymundo; Maria Cristiana Nunes. "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". Paper presented in IBEREO 2024 - The Iberian Meeting on Rheology 2024, 2024.
    10.1007/978-3-031-67217-0_10
  5. Lopes, Mariana; Duarte, Margarida; Nunes, M.C.; Raymundo, Anabela; Sousa, Isabel; Nunes, Cristiana. "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". Paper presented in IBEREO 2019, 2019.
    10.1007/978-3-030-27701-7_18
  6. 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.
  7. 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.
  8. 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. Proceedings of the International Congress on Engineering and Food (ICEF11).". Paper presented in ICEF11, 2011.
    Published
  9. 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.
  10. 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.". Paper presented in Thirteenth Food Colloids 2010, 2010.
  11. 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.". Paper presented in Thirteenth Food Colloids 2010, 2010.
  12. 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.
  13. 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.". Paper presented in 5th International Symposium on Food Rheology and Structure, 2009.
  14. 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.". Paper presented in 5th International Symposium on Food Rheology and Structure, 2009.
  15. 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. ISBN: 978-989-20-1532-3.". Paper presented in 9º Encontro de Química dos Alimentos, 2009.
  16. 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. ISBN: 978-989-20-1532-3.". Paper presented in 9º Encontro de Química dos Alimentos, 2009.
  17. 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.
  18. 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.
  19. 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.
  20. 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.
  21. 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.
  22. 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.
  23. 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.
  24. 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.
  25. 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.
  26. 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.
  27. 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.
  28. 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.
  29. 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.
  30. 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.
  31. 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.
  32. 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.
  33. 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.
Conference poster
  1. Costa J., Sousa I., Silva J.M., Ferreira J., Prista C., Nunes M.C., Raymundo A.. "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.". Paper presented in AlgaEurope 2024, 2024.
  2. Hernández H.L., Nunes M.C., Ferreira J., Barros A.N., Prista C., Raymundo A.. "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.". Paper presented in AlgaEurope 2024, 2024.
  3. Khemiri S., Oliveira S., Correia D., Nunes M.C., Raymundo, A.. "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.". Paper presented in AlgaEurope 2024, 2024.
  4. Mahmoud N., Ferreira J., Rocha C., Ramos R.M., Lima R.C., R., Nunes M.C., Raymundo A.. "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.". Paper presented in AlgaEurope 2024, 2024.
  5. Raymundo A., Bürck M., Cavaco A. F., Carvalho L. F., Nunes M. C., Sousa I., Braga A. R. C.. "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.". Paper presented in AlgaEurope 2024, 2024.
  6. 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.. "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.". Paper presented in AlgaEurope 2024, 2024.
  7. Nicolai M, Palma ML, Reis R, Amaro R, Costa D, Rebolo R, Fernandes J, Gonçalves EM, Lageiro M, Charmier A, Mauricio E, B. "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.". Paper presented in 16ª Reunião Anual PortFIR, 2024.
  8. Bürck M., Braga A.R.C., Nunes M.C., Raymundo A.. "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).". Paper presented in XVII Encontro Nacional de Química dos Alimentos, 2024.
  9. Bürck M., Braga A.R.C., Nunes M.C., Raymundo A.. "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).". Paper presented in XVII Encontro Nacional de Química dos Alimentos, 2024.
  10. Santos, R.M., Barbosa, B., Baião, L., Lima, R.C., Rocha, C., Hernandéz, H., Mahmoud, N., Tavares, S., Carvalho, C.C.C.R,. "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.". Paper presented in EuroSense 2024, 2024.
  11. Beltrão Martins R., Nunes M.C., Peres J.A., Barros I.R.N.A., Raymundo A.. "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.". Paper presented in IBEREO 2024 – The Iberian Meeting on Rheology 2024, 2024.
  12. Bürck, M., Braga, A.R.C., Nunes, M.C., Raymundo, A.. "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.". Paper presented in IBEREO 2024 – The Iberian Meeting on Rheology 2024, 2024.
  13. Demattê, N., Matheus, J., Alegria, M.J., Nunes, M.C., Raymundo, A.. "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.". Paper presented in IBEREO 2024 – The Iberian Meeting on Rheology 2024, 2024.
  14. Hernández H.L., Nunes M.C., Prista C., Raymundo A.. "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.". Paper presented in IBEREO 2024 – The Iberian Meeting on Rheology 2024, 2024.
  15. Mahmoud, N; Raymundo, A; Nunes, M.C. "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.". Paper presented in IBEREO 2024 – The Iberian Meeting on Rheology 2024, 2024.
  16. Vinagre, F., Silva, J.M., Nunes, M.C., Raymundo, A.. "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.". Paper presented in IBEREO 2024 – The Iberian Meeting on Rheology 2024, 2024.
  17. Demattê, N., Matheus, J., Alegria, M.J., Nunes, M.C., Raymundo, A.. "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.". Paper presented in Algal Biomass, Biofuels & Bioproducts 2024, 2024.
  18. Fratelli C., Nunes M.C., Raymundo A., Braga A.R.C.. "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.". Paper presented in 19th Food Colloids Conference, 2024.
  19. Reis R, Amaro R, Maurício E, Branco P, Palma C, Charmier A, Fernandes PCB, Silva J, Nunes MC, Palma ML, Nicolai M, Perei. "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.". Paper presented in IV Jornadas Lusófonas da Nutrição, 2024.
  20. Nunes, M.C.. "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.". Paper presented in AlgaEurope 2023, 2023.
  21. Nunes, M.C.. "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.". Paper presented in AlgaEurope 2023, 2023.
  22. Nunes, M.C.. "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.". Paper presented in AlgaEurope 2023, 2023.
  23. Nunes, M.C.. "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.". Paper presented in AlgaEurope 2023, 2023.
  24. Nunes, M.C.. "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.". Paper presented in MicroBiotech 2023, 2023.
  25. Nunes, M.C.. "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.". Paper presented in 15 SLACAN – Simpósio Latino Americano de Ciência de Alimentos e Nutrição, 2023.
  26. Nunes, C.. "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.". Paper presented in International Congress on Rheology 2023, 2023.
  27. Nunes, M.C.. "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.". Paper presented in Encontro Ciência 2023, 2023.
  28. Nunes, M.C.. "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.". Paper presented in Encontro Ciência 2023, 2023.
  29. Nunes, M.C.. "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.". Paper presented in Encontro Ciência 2023, 2023.
  30. Nunes, M.C.. "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.". Paper presented in 6º Simpósio em Produção e Transformação de Alimentos em Ambiente Sustentável, 2023.
  31. Nunes, C.. "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.". Paper presented in Young Algaeneers Symposium, 2023.
  32. Nunes, C.. "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.". Paper presented in Young Algaeneers Symposium, 2023.
  33. Nunes, M.C.. "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.". Paper presented in Dare2Change, 2023.
  34. Nunes, M.C.. "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.". Paper presented in Dare2Change, 2023.
  35. Nunes, C.. "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.". Paper presented in Dare2Change, 2023.
  36. Nunes, C.. "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.". Paper presented in Dare2Change, 2023.
  37. Nunes, M.C.. "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.". Paper presented in AlgaEurope 2022, 2022.
  38. M Cristiana Nunes. "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.". Paper presented in AlgaEurope 2022, 2022.
  39. Nunes, M.C.. "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.". Paper presented in AlgaEurope 2022, 2022.
  40. Nunes, M.C.. "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.". Paper presented in AlgaEurope 2022, 2022.
  41. Nunes, M.C.. "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.". Paper presented in Trends in grain-based foods, 2022.
  42. Nunes, M.C.. "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.". Paper presented in Trends in grain-based foods, 2022.
  43. Nunes, M.C.. "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.". Paper presented in Dare2Change, 2021.
  44. Nunes, M.C.. "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.". Paper presented in Dare2Change, 2021.
  45. Nunes, C.. "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.". Paper presented in Dare2Change, 2021.
  46. Nunes, M.C.. "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.". Paper presented in XX Congresso de Nutrição e Alimentação, 2021.
  47. Nunes, C.. "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.". Paper presented in XX Congresso de Nutrição e Alimentação, 2021.
  48. Nunes, M.C.. "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.". Paper presented in XV Encontro de Química dos Alimentos, 2021.
  49. Nunes, M.C.. "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.". Paper presented in XV Encontro de Química dos Alimentos, 2021.
  50. Nunes, C.. "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.". Paper presented in XV Encontro de Química dos Alimentos, 2021.
  51. Nunes, M.C.. "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.". Paper presented in XV Encontro de Química dos Alimentos, 2021.
  52. Nunes, C.. "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.". Paper presented in Encontro Ciência 2021, 2021.
  53. Nunes, M.C.. "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". Paper presented in III Jornadas Lusófonas da Nutrição, 2020.
  54. M. Cristiana Nunes. "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". Paper presented in III Jornadas Lusófonas da Nutrição, 2020.
  55. Nunes, C.. "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/". Paper presented in IBEREO 2019, 2019.
  56. Nunes, M.C.. "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/". Paper presented in AlgaEurope 2018, 2018.
  57. Nunes, M.C.. "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/". Paper presented in XIV Encontro de Química dos Alimentos, 2018.
  58. Nunes, M.C.. "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/". Paper presented in XIV Encontro de Química dos Alimentos, 2018.
  59. Nunes, M.C.. "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". Paper presented in 1º Seminário Internacional Alimentação, Saúde e Ambiente: Sustentabilidade e Desafios, 2018.
  60. Macedo, C.; Feiteira, C.; Nunes, M.C.; Lima, Ana; Ferreira, Ricardo Boavida; Sousa, I.; Raymundo, Anabela. "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". Paper presented in 2nd Conference on Food Bioactives and Health, 2018.
  61. Macedo, C; Feiteira, C.; Nunes, C.; Lima, Ana; Ferreira, Ricardo Boavida; Sousa, I.; Raymundo, Anabela. "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/". Paper presented in Annual European Rheology Conference 2018, 2018.
  62. Nunes, C.. "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/". Paper presented in Annual European Rheology Conference 2018, 2018.
  63. Nunes, M.C.. "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.". Paper presented in AlgaeEurope 2017, 2017.
  64. Nunes, C.. "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.". Paper presented in IBEREO 2017 – The Iberian Meeting on Rheology, 2017.
  65. Nunes, C.. "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.". Paper presented in AlgaeEurope 2016, 2016.
  66. 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, Poster.". Paper presented in XIII Encontro de Química dos Alimentos, 2016.
  67. 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, Poster.". Paper presented in XIII Encontro de Química dos Alimentos, 2016.
  68. Nunes, M.C.. "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.". Paper presented in XIII Encontro de Química dos Alimentos, 2014.
  69. Nunes, M.C.. "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.". Paper presented in IBEREO 2013, 2013.
  70. Nunes, C.. "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.". Paper presented in XI Encontro de Química dos Alimentos, 2012.
  71. Nunes, C.. "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.". Paper presented in XI Encontro de Química dos Alimentos, 2012.
  72. Nunes, C.. "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.". Paper presented in XVI International Congress on Rheology, 2012.
  73. Nunes, C.. "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.". Paper presented in XI Congresso de Nutrição e Alimentação, 2012.
  74. Nunes, M.C.. "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.". Paper presented in IBEREO 2011, 2011.
  75. Nunes, C.. "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.". Paper presented in IBEREO 2011, 2011.
  76. Nunes, M.C.. "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.". Paper presented in XXII Encontro Nacional da Sociedade Portuguesa de Química, 2011.
  77. Nunes, C.. "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.". Paper presented in 16th Gums and Stabilisers for the Food Industry Conference, 2011.
  78. Nunes, M.C.. "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.". Paper presented in EFFOST Annual Meeting 2010, 2010.
  79. Nunes, M.C.. "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.". Paper presented in EFFOST Annual Meeting 2010, 2010.
  80. Nunes, M.C.. "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.". Paper presented in VII Congresso de Nutrição e Alimentação, 2008.
  81. Nunes, M.C.. "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.". Paper presented in EFFoST / EHEDG Joint Conference, 2007.
  82. Nunes, M.C.. "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.". Paper presented in VI Congresso de Nutrição e Alimentação, 2007.
  83. Nunes, M.C.. "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.". Paper presented in 3rd International Conference on Green and Sustainable Chemistry, 2007.
  84. Nunes, M.C.. "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.". Paper presented in 14th Gums and Stabilisers for the Food Industry Conference, 2007.
  85. Nunes, M.C.. "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.". Paper presented in VIII Encontro de Química dos Alimentos, 2007.
  86. Nunes, M.C.. "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.". Paper presented in Annual European Rheology Conference AERC 2006, 2006.
  87. Nunes, M.C.. "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.". Paper presented in Annual European Rheology Conference 2003, 2003.
  88. Nunes, M.C.. "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.". Paper presented in Annual European Rheology Conference 2003, 2003.
  89. Nunes, M.C.. "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.". Paper presented in Twelfth Gums and Stabilisers for the Food Industry, 2003.
  90. Nunes, M.C.. "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.". Paper presented in NFIF 2003 - New Functional Ingredients and Foods: Safety, Health and Convenience, 2003.
  91. Nunes, M.C.. "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.". Paper presented in 9th Food Colloids, Biopolymers & Materials Conference, 2002.
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. Foods, 14, 95. 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. Algal Research, 103874. 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. Foods, 13, 2178. 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. Foods, 13(14), 2174. 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. Appl. Sci., 14, 2483. 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. Foods, 13, 179. 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. Marine Drugs, 21, 472. 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; Braga, Anna Rafaela Cavalcante; Nunes, Maria Cristiana; Raymundo, Anabela. "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): 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. Food Technology and Biotechnology, 61 (2). 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. Current Opinion in Food Science, 51: 101040. 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. Foods, 12, 1392. 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. International Journal of Food Science and Technology, 59, 872-885. https://doi: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. Front. Food. Sci. Technol. 3:1258219. 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. International Journal of Food Science and Technology, 57, 7245–7253. 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. Journal of Functional Foods, 98, 105287. 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; Letras, P.; Oliveira, S.; Varela, J.; Nunes, M.C.; Raymundo, Anabela. "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): 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. Foods, 11, 397. 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. Current Research in Food Science, 5, 2211-2218. 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, 11,755. https://10.3390/foods11050755". 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, 9, 852907. https://10.3389/fnut.2022.852907". 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. Foods, 11, 3172. 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, 10, 3159. https://doi.org/10.3390/foods10123159". 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. Biomed Biopharm Res., (18) 1: 1-11. https://doi.org/10.19277/bbr.18.1.255". 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) 560. https://doi.org/10.3390/foods9050560". 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, 5 (2), 50. https://doi:10.3390/fluids5020050". 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, 101749. https://doi.org/10.1016/j.algal.2019.101749". 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, 50, 101998. https://doi.org/10.1016/j.algal.2020.101998". 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, 9, 579. https://doi.org/10.3390/foods9050579". 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, 25, 3568. https://doi.org/10.3390/molecules25163568". 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. Biomed Biopharm Res., (17)1: 1-11. https://doi.org/10.19277/bbr.15.2.182". Biomedical and Biopharmaceutical Research Journal (2020): http://hdl.handle.net/10400.5/21634.
    10.19277/bbr.17.1.222
  31. Garcia, Ana; Reis, Cristina; Serpa, Joana; Viegas, Joana; Ferreira, Marta; Almeida, Susana; Nunes, Maria Cristiana; Tavares, Nelson. "Avaliação físico-sensorial de uma barra de cereais com quinoa: um estudo preliminar". (2018): http://hdl.handle.net/10437/9950.
  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), 4830-4840. https://doi.org/10.1007/s13197-014-1549-6". 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, 96-105. https://doi.org/10.1016/j.bcdf.2014.03.001". Bioactive Carbohydrates and Dietary Fibre 3 2 (2014): 96-105. https://publons.com/publon/1152307/.
    Published • 10.1016/J.BCDF.2014.03.001
  34. 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, 30 (1), 448-455. https://doi.org/10.1016/j.foodhyd.2012.06.014". Food Hydrocolloids 30 1 (2013): 448-455. https://doi.org/10.1016/j.foodhyd.2012.06.014.
    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), 312-319. https://doi.org/10.1016/j.lwt.2012.05.006". 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), 268-275. https://doi.org/10.1016/j.jfoodeng.2011.08.020". 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, 182-189. https://doi.org/10.1016/j.jfoodeng.2011.05.044". 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 Hydrocollois, 27(1), 256-263. https://doi.org/10.1016/j.foodhyd.2011.05.010". 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, 817-825. https://doi.org/10.1016/j.foodhyd.2010.09.018". 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/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 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: 1656-1664. https://doi.org/10.1002/jsfa.3999". 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 European Journal, 13 (30): 8478-8488. https://doi.org/10.1002/chem.200700965". 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/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 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, 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 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): 21-29. https://doi.org/10.1016/S0927-7765(03)00040-7". 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.. "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
  2. Nunes, M.C.. "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, 2024
  3. 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
  4. 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
  5. 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)
2025/01 Nunes MC. (2025). Potencial das microalgas como ingrediente alimentar saudável e sustentável; estudo de caso: bolachas com microalgas. II InovaAlgae – Algas: A nova fronteira da Inovação na Biotecnologia (20 a 22 janeiro, UNIFESP, São Paulo, Brasil). II InovaAlgae – Algas: A nova fronteira da Inovação na Biotecnologia
(Brazil)
2024/12 Matheus J., Menezes J., Alegria M.J., Nunes M.C., Raymundo A. (2024). A sustainable twist on “caldo verde” using macro and microalgae. Book of Abstracts of AlgaEurope 2024, p. 205-207. Athens, Greece, December 10-13, Oral Communication. AlgaEurope 2024
(Greece)
2024/12 Nunes M.C., Vinagre F., Khemiri S., Correia D, Raymundo A. (2024). Combining seaweeds and microalgae: Assessing hydrothermal extracts of Chondrus crispus for gelled food snacks enriched with Chlorella vulgaris. Book of Abstracts of AlgaEurope 2024, p. 196-198. Athens, Greece, December 10-13, Oral Communication. AlgaEurope 2024
(Greece)
2024/11 Matheus J., Alegria M.J., Nunes M.C., Raymundo A. (2024). Painting the flavors: how the colors may influence the perception in microalgae-enriched dishes? EFOOD 2024 - 4th International Food Design & Food Studies Conference, Experiencing & Envisioning Food, Designing for Phygital Food Systems, November 2024, Oral Communication. EFOOD 2024 - 4th International Food Design & Food Studies Conference
(Spain)
2024/10 Vinagre, F; Khemiri, S; Correia, D; Alegria, M.J; Nunes, M.C; Raymundo, A. (2024). Development and Characterization of Gel Matrices from Chondrus crispus Extracts for Food Applications. Book of Abstracts of XVII Encontro Nacional de Química dos Alimentos, p.65. Vila Real, Portugal, October 9-11 2024. Oral Communication. XVII Encontro Nacional de Química dos Alimentos
(Portugal)
2024/10 Nhapulo, G. F., Sousa, I., Nunes, C., and Prista, C. (2024). Optimization of pre-treatment and fermentation conditions of the seaweed Gracilaria gracilis to enhance its benefits as a food ingredient. Book of Abstracts of XVII Encontro Nacional de Química dos Alimentos, p.131. Vila Real, Portugal, October 9-11 2024. Oral Communication (OSQT06). XVII Encontro Nacional de Química dos Alimentos
(Portugal)
2024/10 Menezes J., Matheus J., Alegria M.J., Nunes M.C., Raymundo A. (2024). Development of traditional Portuguese soups with algae. Book of Abstracts of XVII Encontro Nacional de Química dos Alimentos. Vila Real, Portugal, October 9-11 2024. Oral Communication. XVII Encontro Nacional de Química dos Alimentos
(Portugal)
2024/10 Matheus J., Mercorillo L., Alegria M.J., Nunes M.C., Raymundo A. (2024) Comparative Analysis of Innovative Vegan Cheese-Like Spreads Enhanced with Microalgae and Almonds Against Commercial Products. Book of Abstracts of XVII Encontro Nacional de Química dos Alimentos. Vila Real, Portugal, October 9-11 2024. Oral Communication. XVII Encontro Nacional de Química dos Alimentos
2024/10 Machado C., Mahmoud N., Prista C., Raymundo A., Nunes M.C. (2024). Exploring the Impacts of Chlorella vulgaris and Limnospira platensis in Sourdough Wheat Bread: Dough Rheology, Bread Quality. Book of Abstracts of XVII Encontro Nacional de Química dos Alimentos. Vila Real, Portugal, October 9-11 2024. Oral Communication. XVII Encontro Nacional de Química dos Alimentos
2024/10 Khemiri S., Goujet J., Ferreira J., Correia D., Nunes MC., Raymundo A. (2024). Greening Gelled Snacks: Harnessing Apple Pomace with Microalgae and Canola Proteins for Novel Formulations. Book of Abstracts of XVII Encontro Nacional de Química dos Alimentos, P76. Vila Real, Portugal, October 9-11 2024. Oral Communication (ODP17). XVII Encontro Nacional de Química dos Alimentos
2024/10 Ferreira J., Gracio M., Sousa I., Nunes M.C., Raymundo A. (2024). The Chemistry behind microalgae impact as a food ingredient. Book of Abstracts of XVII Encontro Nacional de Química dos Alimentos. Vila Real, Portugal, October 9-11 2024. Oral Communication. XVII Encontro Nacional de Química dos Alimentos
(Portugal)
2024/10 Ferreira J., Machado L., Sales J., Sousa I., Alegria M.J., Nunes M.C., Raymundo A. (2024). Exploring the Health Benefits of Microalgae-enriched Gummies. Book of Abstracts of XVII Encontro Nacional de Química dos Alimentos. Vila Real, Portugal, October 9-11 2024. Oral Communication. XVII Encontro Nacional de Química dos Alimentos
(Portugal)
2024/09 Matheus, J., Alegria, M.J., Nunes, M.C., Raymundo, A. (2024). Rheological behaviour and structural properties of algae-enriched pea, lupin and chickpea hummus. Book of Abstracts of IBEREO 2024 – The Iberian Meeting on Rheology 2024. Oral Communication. IBEREO 2024 – The Iberian Meeting on Rheology 2024
(Portugal)
2024/09 Khemiri, S., Oliveira, S., Correia, D., Barracosa, R., Nunes, C., Raymundo, A. (2024) Rheological behavior and microstructure of Chlorella/ K-carrageenan/Starch gels. Book of abstracts of IBEREO 2024 - The Iberian Meeting on Rheology 2024. P49, Oral communication. IBEREO 2024 - The Iberian Meeting on Rheology 2024
(Portugal)
2024/06 Mahmoud, N.; Pestana, C.; Prista, C.; Raymundo, A.; Nunes, M.C. (2024). Enhancing Sourdough Wheat Bread with Chlorella Vulgaris: Impact on Bread Quality and Antioxidant Activity. Book of abstracts of the 21st European Young Cereal Scientists & Technologists workshop 2024 (3-5 June, Lisbon, Portugal), 30, Oral presentation. 21st European Young Cereal Scientists & Technologists workshop 2024
(Portugal)
2024/06 Khemiri S., Oliveira S., Nunes M.C., Raymundo A. (2024). Microalgae play a structuring and nutritional role in protein rich gelled snacks. Book of abstracts of Algal Biomass, Biofuels & Bioproducts 2024, Florida – USA, Oral communication O6B.3. Algal Biomass, Biofuels & Bioproducts 2024
(United States)
2024/06 Matheus, J., Alegria, M.J., Nunes, M.C., Raymundo, A. (2024). Blending vegetable raw materials with algae to develop ready-to-eat foods. Book of Abstracts of ISAP 2024 - 8th Congress of the International Society of Applied Phycology, Porto, Oral communication. ISAP 2024 - 8th Congress of the International Society of Applied Phycology
(Portugal)
2024/04/10 Nunes C., Ferreira J. (2024). Bread and cheese: The final products. Final Seminar of the YUMAlgae Project funded by the EEA Grants (10 April, Instituto Superior de Agronomia, Lisbon, Portugal). Final Seminar of the YUMAlgae Project
Instituto Superior de Agronomia (Portugal)
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
(Czech Republic)
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
(Portugal)
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
(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
(Portugal)
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
(Portugal)
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
(Portugal)
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)
(Spain)
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.
(Portugal)
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).
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)
2019/09 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 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 XIV Encontro de Química dos Alimentos. 6-9, Viana do Castelo (Portugal). Comunicação Oral CO25. XIV 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
(Spain)
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
(United Kingdom)
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
(Portugal)
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
(Portugal)
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
(Portugal)
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
(Spain)
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
(Portugal)
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
(Portugal)

Supervision

Thesis Title
Role 		Degree Subject (Type)
Institution / Organization
2022 - Current Nancy Mahmoud (work in progress). Exploring innovative strategies to develop healthy, sustainable, tasty and affordable algae-based bread. 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 and Anabela Raymundo.
Supervisor
 M.Sc in Food Engineering, ISA, ULisboa
Universidade de Lisboa Instituto Superior de Agronomia, Portugal
2023 - 2023/12 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 and Anabela Raymundo.
Supervisor
Universidade de Lisboa Instituto Superior de Agronomia, Portugal
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)
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
Universidade de Lisboa Instituto Superior de Agronomia, Portugal

Universidade Nova de Lisboa Faculdade de Ciências e Tecnologia, Portugal
2021/02 - 2021/12 Rita Margarida Macedo Lousada de Bastos Falcão, 2021. Use of the microalgae Chlorella vulgaris to improve the nutritional profile of fresh quark cheese, cream cheese and cured mixed cheese. M.Sc in Food Engineering, ISA, ULisboa, Supervisors: Maria Cristiana Nunes and Anabela Raymundo.
Supervisor
 M.Sc in Food Engineering, ISA, ULisboa
Universidade de Lisboa Instituto Superior de Agronomia, Portugal
2021 - 2021 Cecília Pedro, 2021. Desenvolvimento de pães com incorporação de microalgas. M.Sc in Food Engineering, ISA, ULisboa, Supervisors: Maria Cristiana Nunes and Anabela Raymundo.
Supervisor
Universidade de Lisboa Instituto Superior de Agronomia, Portugal
2021 - 2021 Filipa Alexandra Rua de Sousa, 2021. Development of sustainable energetic and nutritious balls based on chestnut and apple flours enriched in macroalgae from the Portuguese coast. M.Sc in Food Engineering, ISA, ULisboa, Supervisors: Maria Cristiana Nunes and Anabela Raymundo. http://hdl.handle.net/10400.5/25426
Supervisor
Universidade de Lisboa Instituto Superior de Agronomia, Portugal
2021 - 2021 Lívia Fernandes, 2021. Produtos de panificação isentos de glúten: um desafio gastronómico. M.Sc in Food Gastronomy, FCT-UNL & Instituto Superior de Agronomia/ULisboa, Supervisors: Maria Cristiana Nunes and Anabela Raymundo. http://hdl.handle.net/10362/118277
Supervisor
Universidade de Lisboa Instituto Superior de Agronomia, Portugal

Universidade Nova de Lisboa Faculdade de Ciências e Tecnologia, Portugal
2020 - 2020 Ana Beatriz Santo Machado, 2020. Avaliação do pH e verificação da sua relação com o desenvolvimento de microrganismos no queijo de Azeitão ao longo do processo de maturação M.Sc in Veterinary Medicine, Universidade Lusófona, Supervisors: Maria Cristiana Nunes and Rosália Maria dos Santos Furtado. http://hdl.handle.net/10400.18/7568
Supervisor
Universidade Lusófona de Humanidades e Tecnologias Faculdade de Medicina Veterinária, Portugal
2019 - 2019 Inês Filipa Santana Vasco, 2019. Desenvolvimento de pães sem glúten enriquecidos com microalgas. M.Sc in Food Engineering, ISA, ULisboa, Supervisors: Maria Cristiana Nunes and Anabela Raymundo.
Supervisor
Universidade de Lisboa Instituto Superior de Agronomia, Portugal
2018 - 2019 Isabel Cristina Xavier Fernandes, 2019. Desenvolvimento de pães sem glúten enriquecidos com Tetraselmis chuii. M.Sc in Food Engineering, ISA, ULisboa, Supervisors: Maria Cristiana Nunes and Anabela Raymundo.
Supervisor
Universidade de Lisboa Instituto Superior de Agronomia, Portugal
2018 - 2018 Joana Filipa Brígida Duarte, 2018. Desenvolvimento de pão sem glúten enriquecido com Chlorella vulgaris. M.Sc in Food Engineering, ISA, ULisboa, Supervisors: Maria Cristiana Nunes and Anabela Raymundo. http://hdl.handle.net/10400.5/17873
Supervisor
Universidade de Lisboa Instituto Superior de Agronomia, Portugal
2017 - 2018 Joana Veiga Maltez, 2018. Efeito da radiação ultravioleta na contagem de microrganismos aeróbios totais no leite de burra da raça asinina de Miranda. M.Sc in Veterinary Medicine, Universidade Lusófona, Supervisor: Maria Cristiana Nunes.
Supervisor of Joana Veiga Maltez
 Medicina Veterinária (Master)
Universidade Lusófona de Humanidades e Tecnologias Faculdade de Medicina Veterinária, Portugal
2015 - 2015 Nuno Canhão, 2015. Projeto de um Sistema de Segurança e Qualidade Alimentar em Pequenas e Médias Empresas Candidatas a Franchising. M.Sc in Veterinary Medicine, Universidade Lusófona, Supervisor: Maria Cristiana Nunes.
Supervisor
 Medicina Veterinária (Master)
Universidade Lusófona de Humanidades e Tecnologias Faculdade de Medicina Veterinária, Portugal
2008 - 2009 Lara Pereira, 2009. Criação de um Modelo para a implementação do Programa 5 ao Dia em escolas de 1º ciclo. Mestrado em Engenharia Alimentar e Nutrição do ISEIT de Almada, Instituto Piaget. Orientador: Anabela Raymundo, Co-orientador: Maria Cristiana Nunes.
Co-supervisor of Lara Pereira
 Engenharia Alimentar e Nutrição (Master)
Instituto Piaget de Almada, Portugal
2007 - 2008 Helena Mónica Fradique, 2008. Incorporação de microalgas em massas alimentícias. Mestrado em Engenharia Alimentar e Nutrição do ISEIT de Almada, Instituto Piaget. Orientador: Maria Cristiana Nunes.
Supervisor of Helena Mónica Fradique
 Engenharia Alimentar e Nutrição (Master)
Instituto Piaget de Almada, Portugal

Event organisation

Event name
Type of event (Role) 		Institution / Organization
2024/09/04 - 2024/09/06 Membro da Comissão Organizadora do IBEREO 2024 – The Iberian Meeting on Rheology 2024, que decorreu no Instituto Superior de Agronomia, de 04-06 setembro de 20024. https://ibereo2024.com/ (2024/09/04 - 2024/09/06) Universidade de Lisboa Instituto Superior de Agronomia, Portugal
2009/05/22 - 2009/05/22 Membro da Comissão Organizadora do VII Encontro de Engenharia Alimentar e Nutrição, que decorreu no Campus Universitário de Almada do Instituto Piaget, a 22 maio de 2009. (2009/05/22 - 2009/05/22) Instituto Piaget de Almada, Portugal
2007/04/13 - 2007/04/13 Membro da Comissão Organizadora do VI Encontro de Engenharia Alimentar e Nutrição, que decorreu no Campus Universitário de Almada do Instituto Piaget, a 13 abril de 2007. (2007/04/13 - 2007/04/13) Instituto Piaget de Almada, Portugal
2005/10/21 - 2005/10/21 Membro da Comissão Organizadora do V Encontro de Engenharia Alimentar e Nutrição, que decorreu no Campus Universitário de Almada do Instituto Piaget, a 21 outubro de 2005. (2005/10/21 - 2005/10/21) Instituto Piaget de Almada, Portugal
2003/05/29 - 2003/05/30 Membro da Comissão Organizadora do III Encontro de Engenharia Alimentar e Nutrição, que decorreu no ISEIT de Mirandela do Instituto Piaget, de 29 a 30 maio de 2003. (2003/05/29 - 2003/05/30) Instituto Piaget, Portugal
2001/04/26 - 2001/04/28 Membro da Comissão Organizadora do 3º Encontro Nacional da Sociedade Portuguesa de Reologia, que decorreu no ISEIT de Mirandela do Instituto Piaget, de 26 a 28 abril de 2001. (2001/04/26 - 2001/04/28) Instituto Piaget, Portugal

Jury of academic degree

Topic
Role 		Candidate name (Type of degree)
Institution / Organization
2021 Carla Alexandra Lopes Graça, 2021. Development of new functional bakery products with health benefits from yoghurt and curd cheese enrichment. Doutoramento em Engenharia Alimentar (3º Ciclo) do Instituto Superior de Agronomia. Vogal do Júri. http://hdl.handle.net/10400.5/24594
(Thesis) Arguer
 Carla Alexandra Lopes Graça (PhD)
Universidade de Lisboa Instituto Superior de Agronomia, Portugal
2020/06 Patrícia Catarina das Neves Bordalo Branco Fradinho, 2020. Gluten-Free Fresh Pasta Enriched with Bioactive Compounds. Doutoramento em Engenharia Alimentar (3º Ciclo) do Instituto Superior de Agronomia. Vogal do Júri. http://hdl.handle.net/10400.5/21203
(Thesis) Arguer
 Patrícia Catarina das Neves Bordalo Branco Fradinho (PhD)
Universidade de Lisboa Instituto Superior de Agronomia, Portugal
2011/11 Paula Maria do Reis Correia, 2011. Caracterização físico-química, morfológica, funcional e estrutural do amido de castanha, bolota e glande. Doutoramento em Engenharia Alimentar do Instituto Superior de Agronomia. Vogal do Júri. http://hdl.handle.net/10400.5/3707
(Thesis) Arguer
 Paula Maria do Reis Correia (PhD)
Universidade de Lisboa Instituto Superior de Agronomia, Portugal

Ad Hoc journal article review

Journal title (ISSN) Publisher
2025/03 - Current Current Opinion in Food Science Elsevier
2025/02 - Current Frontiers in Food Science and Technology Frontiers
2024/03 - Current Physiologia Plantarum Wiley-Blackwell Publishing Ltd
2024/02 - Current Science of the Total Environment Elsevier B.V.
2023/11 - Current Frontiers in Nutrition Frontiers Media SA
2023/07 - Current Algal Research Elsevier B.V.
2023/03 - Current Journal of Food Science Wiley-Blackwell Publishing Ltd
2022/12 - Current Plants MDPI
2022/06 - Current Journal of Applied Phycology Springer Netherlands
2021/05 - Current Food Technology and Biotechnology University of Zagreb
2021/03 - Current Journal of Food Processing and Preservation John Wiley and Sons Inc
2020/11 - Current British Food Journal Emerald Group Publishing Ltd
2020/10 - Current Food and Bioprocess Technology Springer
2020/08 - Current International Journal of Food Science and Technology Wiley-Blackwell Publishing Ltd
2020/08 - Current International Journal of Gastronomy and Food Science Elsevier
2020/07 - Current Foods MDPI
2020/06 - Current Agriculture MDPI
2020/06 - Current Grasas y Aceites CSIC Consejo Superior de Investigaciones Cientificas
2019/03 - Current Innovative Food Science and Emerging Technologies Elsevier
2018/12 - Current Plant Foods for Human Nutrition Springer
2017/12 - Current Food Hydrocolloids Elsevier

Committee member

Activity description
Role 		Institution / Organization
2000 - Current Member of the Portuguese Society of Rheology. Board Member of the Fiscal Council of SPR in 2020-2022 and 2006-2009.
Member
2017 - 2019 Member of the Scientific Council, Faculty of Engineering, Lusófona University - Lisbon.
Member
 Universidade Lusófona, Portugal
2016 - 2017 Member of the Pedagogic Council, Faculty of Engineering, Lusófona University - Lisbon.
Member
 Universidade Lusófona, Portugal
2010 - 2012 Member of the Scientific-Pedadogical Coordination of the Bachelor in Food Engineering at ISEIT Almada, Instituto Piaget.
Member
 Instituto Piaget de Almada, Portugal
2009 - 2012 Coordinator of the Quality and Teaching Assessment Committee at ISEIT Almada, Instituto Piaget.
Coordinator
 Instituto Piaget de Almada, Portugal
2007 - 2012 Vice-Dean of ISEIT Almada, Instituto Piaget, from 2009/10 to 2011/12. Board Member from 2007/08 to 2008/09.
President / Vice-president
 Instituto Piaget de Almada, Portugal
2006 - 2012 Member of the Pedagogic Council, ISEIT Almada, Instituto Piaget.
Member
 Instituto Piaget de Almada, Portugal
2009 - 2011 Member of the Scientific Council, ISEIT Almada, Instituto Piaget.
Member
 Instituto Piaget de Almada, Portugal
2006 - 2009 Member of the Scientific-Pedagogical Coordination of the Master's in Food Engineering and Nutrition at ISEIT Almada, Instituto Piaget.
Member
 Instituto Piaget de Almada, Portugal

Conference scientific committee

Conference name Conference host
2025/04/09 - Current Scientific Committee 1st International Congress on Algae Biotechnology, 09-11 April 2025, Lisbon, Portugal. https://algaebiotechnology.pt/ PROALGA and GreenCoLab, Lisbon
2024/10 - 2024/10 Moderação de uma das sessões de Segurança Alimentar e Controlo de Qualidade do XVII Encontro Nacional de Química dos Alimentos. Vila Real, Portugal, Outubro 9-11 2024. https://media.sci-meet.com/xviieqa.events.chemistry.pt/93c4a510-8c84-48bd-9e20-b47ad9ca6659/ProgramaXVIIEQA_Final.pdf UTAD - University of Trás-os-Montes e Alto Douro
2009/05/22 - 2009/05/22 Membro da Comissão Científica do VII Encontro de Engenharia Alimentar e Nutrição, que decorreu no Campus Universitário de Almada do Instituto Piaget, a 22 maio de 2009. Instituto Piaget
2008/10/08 - 2008/10/08 Membro da Comissão Científica do Seminário de Alimentação e Saúde, que decorreu na Escola Superior de Saúde Jean Piaget de Silves, em 8 outubro de 2008. Instituto Piaget
2007/04/13 - 2007/04/13 Membro da Comissão Científica do VI Encontro de Engenharia Alimentar e Nutrição, que decorreu no Campus Universitário de Almada do Instituto Piaget, a 13 abril de 2007. Instituto Piaget

Journal scientific committee

Journal title (ISSN) Publisher
2023/09 - Current Associate Editor for Nutrition and Food Science Technology in Frontiers in Nutrition (IF 4.0 - CS 5.2) since September 2023, https://loop.frontiersin.org/people/1845980/overview. Frontiers
2022 - 2023/01 Guest Editor of Foods Special Issue (ISSN 2304-8158) "The Application of Microalgae for the Development of High Added Value Products". www.mdpi.com/journal/foods/special_issues/Microalgae_Value_Products MDPI

Mentoring / Tutoring

Topic Student name
2024/03 - 2024/08 Juliette Goujet, 2024. Healthy gelled snacks with microalgae incorporation and other protein sources. Engineering training, Institut Agro Dijon, France. Responsible at ISA for the ERASMUS+ student mobility for traineeship. Juliette Goujet
2023/05 - 2023/08 Johanna Le Moal, 2023. Production of fresh pasta based on Nannochloropsis oceanica extracted by ultrasound. Engineering training, Institut Agro Dijon, France. Superviser at ISA for the ERASMUS+ student mobility for traineeship. Johanna Le Moal
2023/05 - 2023/08 Valérie Dutruge, 2023. Incorporation of Nannochloropsis oceanica et Dunaliella salina in wheat bread. Engineering training, Institut Agro Dijon, France. Superviser at ISA for the ERASMUS+ student mobility for traineeship. Valérie Dutruge
2019/04 - 2019/04 Maria Rita Beltrão Martins, April 2019. Responsible of the Internship in “LAB rotation in rheology laboratory” – CU Seminar II of the PhD Agricultural Production Chains (FCT PhD Programme by UTAD) and UMinho). Maria Rita Beltrão Martins
2018/10 - 2018/12 Maria Rita Beltrão Martins, from 26th October to 11th December 2018. Responsible of the Internship in Rheology and Cereals Technology – CU Interpersonal Skills I of the PhD Agricultural Production Chains (FCT PhD Programme by the UTAD and UMinho). Maria Rita Beltrão Martins
2008/01 - 2008/01 Andreia Rosatella, janeiro 2009. Co-orientadora do trabalho “Rheological studies of chiral ionic liquids”, realizado no âmbito da UC “Técnicas Experimentais Avançadas” do Doutoramento em Engenharia Química do Instituto Superior Técnico/ UTL. Andreia Rosatella
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