1.Tetraselmis chuii as a Sustainable and Healthy Ingredient to Produce Gluten-Free Bread: Impact on Structure, Colour and Bioactivity

作　　者：Maria Cristiana Nunes ;Isabel Fernandes ;Inês Vasco 等

出　　处：Foods. 2020 ;9(5):579-593.doi:10.3390/foods9050579

出版社：MDPI Publishing

文章 ID：257045280

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2.Technological Feasibility of Couscous-Algae-Supplemented Formulae: Process Description, Nutritional Properties and In Vitro Digestibility

作　　者：Sheyma Khemiri ;Maria Cristiana Nunes ;Rui J. B. Bessa 等

出　　处：Foods. 2021 ;10(12).doi:10.3390/foods10123159

出版社：MDPI Publishing

文章 ID：1036459100

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3.Innovative and Healthier Dairy Products through the Addition of Microalgae: A Review

作　　者：Héctor Hernández ;Maria Cristiana Nunes ;Catarina Prista 等

出　　处：Foods. 2022 ;11(5).doi:10.3390/foods11050755

出版社：MDPI Publishing

文章 ID：1036788769

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4.Spirulina as Animal Feed: Opportunities and Challenges

作　　者：Brianne A. Altmann ;Simon Rosenau ;Maria Cristiana Nunes 等

出　　处：Foods. 2022 ;11(7).doi:10.3390/foods11070965

出版社：MDPI Publishing

文章 ID：1037270362

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5.Improving the Nutritional, Structural, and Sensory Properties of Gluten-Free Bread with Different Species of Microalgae

作　　者：Muhammad Waqas Qazi ;Inês Gonçalves de Sousa ;Maria Cristiana Nunes 等

出　　处：Foods. 2022 ;11(3).doi:10.3390/foods11030397

出版社：MDPI Publishing

文章 ID：1036568912

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