Rita Beltrão Martins PhD Collaborator
BIO
Name: Rita Beltrão Martins
Aggregation: PhD Collaborator
Orcid ID: 0000-0002-4003-6580
Email: rita@terrius.pt
Phone: 966908963
Research Tasks
Publications
Acorn flour and sourdough: an innovative combination to improve gluten free bread characteristics
(2022)
Acorn flour and sourdough: an innovative combination to improve gluten free bread characteristics
European Food Research and Technology
248
:1691-1702.
ISSN: 14382385.
doi: 10.1007/s00217-022-03996-y.
Acorn flour from holm oak (Quercus rotundifolia): Assessment of nutritional, phenolic, and technological profile
(2022)
Acorn flour from holm oak (Quercus rotundifolia): Assessment of nutritional, phenolic, and technological profile
Current Research in Food Science
5
:2211-2218.
ISSN: 26659271.
doi: 10.1016/j.crfs.2022.11.003.
Apple Flour in a Sweet Gluten-Free Bread Formulation: Impact on Nutritional Value, Glycemic Index, Structure and Sensory Profile
(2022)
Apple Flour in a Sweet Gluten-Free Bread Formulation: Impact on Nutritional Value, Glycemic Index, Structure and Sensory Profile
Foods
11
(3172).
ISSN: 23048158.
doi: 10.3390/foods11203172.
Food By-Product Valorization by Using Plant-Based Coagulants Combined with AOPs for Agro-Industrial Wastewater Treatment
(2022)
Food By-Product Valorization by Using Plant-Based Coagulants Combined with AOPs for Agro-Industrial Wastewater Treatment
International Journal of Environmental Research and Public Health
19
(4134).
ISSN: 16604601.
doi: 10.3390/ijerph19074134.
Acorn flour as a source of bioactive compounds in gluten-free bread
(2020)
Acorn flour as a source of bioactive compounds in gluten-free bread
Molecules
25
(3568).
ISSN: 14203049.
doi: 10.3390/molecules25163568.
Impact of acorn flour on gluten-free dough rheology properties
(2020)
Impact of acorn flour on gluten-free dough rheology properties
Foods
9
(foods9050560).
ISSN: 23048158.
doi: 10.3390/foods9050560.
O pão de bolota e urtiga.
(2019)
O pão de bolota e urtiga.
Revista Agri
7
:22-23.