Rita Beltrão Martins Scholarship Researcher

BIO

Name: Rita Beltrão Martins

Aggregation: Scholarship Researcher

Scopus author ID:

Orcid ID: 0000-0002-4003-6580

Email: ritabeltraomartins@icloud.com

Phone: 966908963

Publications

Acorn Flour as a Source of Bioactive Compounds in Gluten-Free Bread.
Martins, R. B.; Gouvinhas, I.; Nunes, M.C..; Peres, J.A.; Raymundo, A.; Barros, A.I.R.N.A. (2020) Acorn Flour as a Source of Bioactive Compounds in Gluten-Free Bread. MOLECULES 25 :3568. doi: 10.3390/molecules25163568. (Impact factor, Quartile: 3.267, Q2).

Impact of Acorn Flour on Gluten-Free Dough Rheology Properties.
Martins, R. B.; Nunes, M.C.; Ferreira, L.M.M.; Peres, J.A.; Barros, A.I.R.N.A.; Raymundo, A. (2020) Impact of Acorn Flour on Gluten-Free Dough Rheology Properties. FOODS 9 :560. doi: 10.3390/foods9050560. (Impact factor, Quartile: 4.092, Q1).

O pão de bolota e urtiga.
Beltrão-Martins, Rita; Nunes, MC; Gouvinhas; Irene, Peres, José Alcides; Raymundo, Anabela; Barros, Ana (2019) O pão de bolota e urtiga. Revista Agri 7 :22-23.