日期 影响因子
日期:
2020 年 — 2026 年
2020
2021
2022
2023
2024
2025
2026
影响因子:
–

Valorization of Co-Products from Barbecue Sauce Production Through Fermentation Processes

通过发酵工艺实现烧烤酱生产副产品的增值利用

期刊:Jama Pediatrics
影响因子:18
doi:10.1001/jamapediatrics.2026.0971
Burstein, Brett; Xie, Jianling; Kuppermann, Nathan; Costa, Ana Catarina; Braga, Joana; Nascimento, Miguel Figueiredo; Raymundo, Anabela; Prista, Catarina
表观遗传
发表日期：2026
文献求助 收藏

Yeast Protein Extract Emulsions Supplemented with Polyphenolic Compounds: Physical, Chemical and Stability Properties of Colorful Emulsions

添加多酚化合物的酵母蛋白提取物乳液：彩色乳液的物理、化学和稳定性特性

期刊:Antioxidants
影响因子:6.6
doi:10.3390/antiox15030351
Almeida, Bernardo; Costa, Ana Catarina; Vinagre, Filipe; Prista, Catarina; Centeno, Filipe; Freitas, Victor de; Raymundo, Anabela; Soares, Susana
Yeast
发表日期：2026
文献求助 收藏

Characterization and Gelling Potential of Macroalgae Extracts Obtained Through Eco-Friendly Technologies for Food-Grade Gelled Matrices

利用环保技术制备的大型藻类提取物在食品级凝胶基质中的表征和凝胶潜力

期刊:Gels
影响因子:5.3
doi:10.3390/gels11040290
Vinagre, Filipe; Alegria, Maria João; Ferreira, Andreia Sousa; Nunes, Cláudia; Nunes, Maria Cristiana; Raymundo, Anabela
发表日期：2025
文献求助 收藏

Fermentation Process Evaluation of a Sustainable and Innovative Miso Made from Alternative Legumes

利用替代豆类原料制作可持续创新型味噌的发酵工艺评价

期刊:Foods
影响因子:5.1
doi:10.3390/foods14234131
Santos, Rafaela; Parente, Beatriz; Mota, Mariana; Raymundo, Anabela; Prista, Catarina
发表日期：2025
文献求助 收藏

Development of a Clean-Label Meat-Free Alternative to Deli Ham

开发一种清洁标签的无肉熟食火腿替代品

期刊:Foods
影响因子:5.1
doi:10.3390/foods14142416
Carvalho, Lisiane; Caetano, Beatriz; Godinot, Capucine; Komora, Norton; Ferreira, Adriana; Rocha, Célia; Barbosa, Bruna; Raymundo, Anabela; Sousa, Isabel
发表日期：2025
文献求助 收藏

Sustainable Meat Alternatives: Incorporation of Tenebrio molitor and Alphitobius diaperinus Powders into Pork-Based Hybrid Hams

可持续肉类替代品：将黄粉虫和褐飞虱粉末添加到猪肉基杂交火腿中

期刊:Foods
影响因子:5.1
doi:10.3390/foods14071192
Carvalho, Lisiane; Ferreira, Adriana; Barros, Ana Novo; Carvalho, Maria Otília; Matos, Teresa J S; Raymundo, Anabela; Sousa, Isabel
发表日期：2025
文献求助 收藏

From a Coriander Mayonnaise to a Vegan Analogue: Assessing pH and Salt Influence in a Saccharomyces cerevisiae Yeast Protein Extract and Chlorella vulgaris Mixed System

从香菜蛋黄酱到纯素替代品：评估酿酒酵母蛋白提取物和普通小球藻混合体系中 pH 值和盐的影响

期刊:Foods
影响因子:5.1
doi:10.3390/foods14040587
Coelho, Pedro; Serrano, Carmo; Komora, Norton; Raymundo, Anabela
Yeast
发表日期：2025
文献求助 收藏

Impact of Trophic Mode-Driven Chlorella Biomass on Vegan Food Emulsions: Exploring Structure and Functionality

营养模式驱动的小球藻生物量对纯素食品乳液的影响：探索其结构和功能

期刊:Molecules
影响因子:4.6
doi:10.3390/molecules30040766
Khemiri, Sheyma; Santos, Albano Joel; Raymundo, Anabela
发表日期：2025
文献求助 收藏

Nutritional features of organic peas (Pisum sativum L.) cultivated in different Italian environments and rheological profile of pea-enriched crackers

意大利不同环境下种植的有机豌豆（Pisum sativum L.）的营养特性及豌豆强化饼干的流变学特性

期刊:Journal of the Science of Food and Agriculture
影响因子:3.5
doi:10.1002/jsfa.14156
Tibaldi, Camilla; Oliveira, Sónia; Dinelli, Giovanni; Marotti, Ilaria; Raymundo, Anabela
发表日期：2025
文献求助 收藏

Three-Dimensional Printing of Red Algae Biopolymers: Effect of Locust Bean Gum on Rheology and Processability

红藻生物聚合物的三维打印：刺槐豆胶对流变学和加工性能的影响

期刊:Gels
影响因子:5.3
doi:10.3390/gels10030166
Oliveira, Sónia; Sousa, Isabel; Raymundo, Anabela; Bengoechea, Carlos
发表日期：2024
文献求助 收藏