Maria Cristiana Henriques Nunes Publicou 14 artigos em revistas especializadas, possui 4 capítulos de livros publicados. Actua na área de Outras Engenharias e Tecnologias Nas suas actividades profissionais interagiu com 49 colaboradores em co-autorias de trabalhos científicos.
Endereço de acesso a este CV: http://www.degois.pt/visualizador/curriculum.jsp?key=5573236781927748

Nome completo Full name	Maria Cristiana Henriques Nunes
Nome em citações bibliográficas Quoting name	Nunes, M.C.
Domínio científico de atuação Scientific domain	Engenharia e Tecnologia-Outras Engenharias e Tecnologias.

Sexo Gender

Feminino»Female

2006	Doutoramento Phd
Engenharia Agro-Industrial (5 anos » years) . Universidade Técnica de Lisboa, Portugal.

1993-1999	Licenciatura Licentiate degree
Engenharia Agro-Industrial (5 anos » years) . Universidade Técnica de Lisboa, Portugal.

Capítulos de livros publicados Published book chapters

1.	Temudo, M.S.; Nunes, M.C.; Batista, A.P.; Carvalheiro, F.; Esteves, M.P.; Raymundo, A.. 2008. Physicochemical characterisation of psyllium fibre.  In Gums and Stabilisers for the Food Industry 14, 572 - 577. ISBN: 978-0-85404-461-0. UK: Royal Soc. Chem.

2.	Batista, A.P.; Gouveia, L.; Nunes, M.C.; Franco, J.M.; Raymundo, A.. 2008. Microalgae biomass as a novel functional ingredient in mixed gel systems.  In Gums and Stabilisers for the Food Industry 14, 487 - 494. ISBN: 978-0-85404-461-0. UK: Royal Soc. Chem.

3.	Piteira, MF; Nunes, C; Raymundo, Anabela; Sousa, Isabel; Williams, PA; Phillips, GO. 2004. Effect of principal ingredients on quality of cookies with dietary fibre.  In Gums and Stabilizers For the Food Industry 12, 475 - 483. ISBN: 085404891X. UK: Royal Soc. Chem.

4.	Nunes, MC; Raymund, A; Sousa, Isabel; Williams, PA; Phillips, GO. 2004. Effect of thermal treatment and composition on the mechanical properties of pea/kappa-carrageenan/starch desserts.  In Gums and Stabilizers For the Food Industry 12, 54 - 64. ISBN: 085404891X. UK: Royal Soc. Chem.

Artigos em revistas sem arbitragem científica Papers in periodics without scientific refereeing

1.	Fradinho, P.; Nunes, M.C.; Raymundo, A.. 2015. "Developing consumer acceptable biscuits enriched with Psyllium fibre", Journal of Food Science and Technology 52, 8: 4830 - 48.

2.	Raymundo, A.; Fradinho, P.; Nunes, M.C.. 2014. "Effect of Psyllium fibre content on the textural and rheological characteristics of biscuit and biscuit dough", Bioactive Carbohydrates and Dietary Fibre 3, 2: 96 - 105.

3.	Correia, P.R.; Nunes, M.C.; Beirão-da-Costa, M.L.. 2013. "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.

4.	Fradique, M.; Batista, A.P.; Nunes, M.C.; Gouveia, L.; Bandarra, N.M.; Raymundo, A.. 2013. "Isochrysis galbana and Diacronema vlkianum biomass incorporation in pasta products as PUFA's source", LWT - Food Science and Technology 50, 1: 312 - 319.

5.	Pires, C.; Costa, S.; Batista, A.P.; Nunes, M.C.; Raymundo, A.; Batista, I.. 2012. "Properties of protein powder prepared from Cape hake by-products", Journal of Food Engineering 108, 2: 268 - 275.

6.	Correia, Paula R; Nunes, Maria C; Beirão-da-Costa, Maria L. 2012. "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 Hydrocolloids 27, 1: 256 - 263.

7.	Batista, A.P.; Nunes, M.C.; Fradinho, P.; Gouveia, L.; Sousa, I.; Raymundo, A.; Franco, J.M.. 2012. "Novel foods with microalgal ingredients - Effect of gel setting conditions on the linear viscoelasticity of Spirulina and Haematococcus gels", Journal of Food Engineering 110, 2: 182 - 189.

8.	Batista, A.P.; Nunes, M.C.; Raymundo, A.; Gouveia, L.; Sousa, I.; Cordobés, F.; Guerrero, A.; Franco, J.M.. 2011. "Microalgae biomass interaction in biopolymer gelled systems", Food Hydrocolloids 25, 4: 817 - 825.

9.	Aguilar, José M; Batista, Ana P; Nunes, Ma. C; Cordobés, Felipe; Raymundo, Anabela; Guerrero, Antonio. 2011. "From egg yolk/¿-Carrageenan dispersions to gel systems: Linear viscoelasticity and texture analysis", Food Hydrocolloids 25, 4: 654 - 658.

10.	Fradique, Mónica; Batista, Ana P; Nunes, M C; Gouveia, Luísa; Bandarra, Narcisa M; Raymundo, Anabela. 2010. "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, 10: 1656 - 1664.

11.	Kulkarni, Prashant S; Branco, Luís C; Crespo, João G; Nunes, M. C; Raymundo, Anabela; Afonso, Carlos A. M. 2007. "Comparison of Physicochemical Properties of New Ionic Liquids Based on Imidazolium, Quaternary Ammonium, and Guanidinium Cations", Chemistry - A European Journal 13, 30: 8478 - 8488.

12.	Nunes, M.C.; Raymundo, A.; Sousa, I.. 2006. "Rheological behaviour and microstructure of pea protein/¿- carrageenan/starch gels with different setting conditions", Food Hydrocolloids 20, 1: 106 - 113.

13.	Nunes, M. C; Raymundo, A.; Sousa, I.. 2005. "Gelled vegetable desserts containing pea protein, ¿-carrageenan and starch", European Food Research and Technology 222, 5-6: 622 - 628.

14.	Nunes, M.C; Batista, P; Raymundo, A; Alves, M.M; Sousa, I. 2003. "Vegetable proteins and milk puddings", Colloids and Surfaces B: Biointerfaces 31, 1-4: 21 - 29.

Produção científica Scientific production

Total

Produção científica Scientific production

18

Livros e capítulos Books and book chapters

4

Capítulos de livros publicados Published book chapters

4

Artigos científicos em revistas Papers in periodics

14

Sem arbitragem científica Without scientific refereeing

14

	Florbela de Oliveira Carvalheiro Esteves Amaro
	Patrícia Catarina das Neves Bordalo Branco Fradinho