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

Valorisation of bio-based products and and co-products

Publications

Acorn flour and sourdough: an innovative combination to improve gluten free bread characteristics

Beltrão Martins R., Garzón R., Peres J.A., Barros A.I.R.N.A., Raymundo A., Rosell C.M., (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

Martins R.B., Gouvinhas I., Nunes M.C., Ferreira L.M., Peres J.A., Raymundo A., Barros A.I.R.N.A., (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

Beltrão Martins R., Nunes M.C., Gouvinhas I., Ferreira L.M.M., Peres J.A., Barros A.I.R.N.A., Raymundo A., (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

Martins R.B., Jorge N., Lucas M.S., Raymundo A., Barros A.I.R.N.A., Peres J.A., (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

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). ISSN: 14203049. doi: 10.3390/molecules25163568.

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 (foods9050560). ISSN: 23048158. doi: 10.3390/foods9050560.

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.