Maria Cristiana Nunes

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Invited Assistant Professor

Universidade do Porto Faculdade de Medicina

Portugal

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Recent Grants

Grant: Close

NutrAlPasta (Projeto Exploratório LEAF)

Open Date: 2022-03-01

Close Date: 2023-02-01

Grant: Close

AlgaeUSExtraction (Projeto Exploratório LEAF)

Open Date: 2022-03-01

Close Date: 2023-02-01

Grant: Close

YUM ALGAE: enzYmes for improved sensory qUality of MicroALGAE ingredients in foods

Open Date: 2021-11-01

Close Date:

Grant: Close

AlgaeHealthyBread (Projeto Exploratório LEAF)

Open Date: 2021-01-01

Close Date: 2021-12-01

Grant: Close

AlgaeHealthyBread (Projeto Exploratório LEAF)

Open Date: 2021-01-01

Close Date: 2022-06-01

Articles (15)

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2022

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View details

Luis Ferreira

Associate Professor with Habilitation

Universidade de Trás-os-Montes e Alto Douro Escola de Ciências Agrárias e Veterinárias

PORTUGAL

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Carla Duarte

Professor auxiliar

Egas Moniz Cooperativa de Ensino Superior CRL

PORTUGAL

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Marisa Nicolai

Universidade Lusófona de Humanidades e Tecnologias

PORTUGAL

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Paula Pereira

Assistant Professor invited

Universidade Lusófona de Humanidades e Tecnologias

PORTUGAL

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Maria Cristiana Nunes

Research Interests

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Recent Grants

Articles (15)

The Volatile Composition and the Potential Health Benefits of Different Microalgae Strains

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

Algae-Boosted Chickpea Hummus: Improving Nutrition and Texture with Seaweeds and Microalgae

Development of Healthy Snacks Incorporating Meal from Tenebrio molitor and Alphitobius diaperinus Using 3D Printing Technology

Effect of Grape Pomace Flour in Savory Crackers: Technological, Nutritional and Sensory Properties

Tuning the Bioactive Properties of Dunaliella salina Water Extracts by Ultrasound-Assisted Extraction

The Experimental Development of Emulsions Enriched and Stabilized by Recovering Matter from Spirulina Biomass: Valorization of Residue into a Sustainable Protein Source

Nutritional Improvement of Fresh Cheese with Microalga Chlorella vulgaris: Impact on Composition, Structure and Sensory Acceptance

Volatile fingerprint impact on the sensory properties of microalgae and development of mitigation strategies

Application of microalgae in baked goods and pasta

<italic>Spirulina</italic>and its residual biomass as alternative sustainable ingredients: impact on the rheological and nutritional features of wheat bread manufacture

Use of European pulses to produce functional beverages – From chickpea and lupin as dairy alternatives

Apple Flour in a Sweet Gluten-Free Bread Formulation: Impact on Nutritional Value, Glycemic Index, Structure and Sensory Profile

In vitro starch digestibility and estimation of glycemic index in algae‐based couscous

Apple Flour in a Sweet Gluten-Free Bread Formulation: Impact on Nutritional Value, Glycemic Index, Structure and Sensory Profile

Collaborators (10)

Joana Ferreira

Maria Lídia Palma

Isabel Sousa

José Peres

Anabela Raymundo

Irene Gouvinhas

Luis Ferreira

Carla Duarte

Marisa Nicolai

Paula Pereira

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