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Paulina Mata

Universidade Nova de Lisboa

29

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586

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In vitro bioaccessibility of antioxidant compounds from structured fruits developed with gellan gum and agar

2022 Revista Ciencia Agronomica
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Effect of hydroocolloid concentration on bioactive compounds, bioaccessibility and instrumental texture of guava (Psidium guajava L.)

2020 Research, Society and Development
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Exploring innovation in a traditional sweet pastry: Pastel de Nata

2019 International Journal of Gastronomy and Food Science
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Are seaweeds the food of the future? Challenges for its conservation and introduction in the Portuguese diet

2019 Annals of Medicine
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Threading tradition—a path for innovation with methylcellulose threads

2018
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Assessing gelling properties of chia (Salvia hispanica L.) flour through rheological characterization.

2017 Journal of the Science of Food and Agriculture
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Optimisation of gellan gum edible coating for ready-to-eat mango (Mangifera indica L.) bars

2016 International Journal of Biological Macromolecules
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Texture, microstructure and consumer preference of mango bars jellified with gellan gum

2015 Lwt - Food Science and Technology
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Novel mango bars using gellan gum as gelling agent: Rheological and microstructural studies

2015 Lwt - Food Science and Technology
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NavMol 2.0 - A Molecular Structure Navigator/Editor for Blind and Visually Impaired Users

2013 European Journal of Organic Chemistry
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