Personal information

Other IDs

ResearcherID: N-3459-2013
Scopus Author ID: 35726802000
Ciência ID: F01A-8E33-1E96

Activities

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Employment (6)

CoLab4Food: Vila do Conde, PT

2020-04-02 to present | Researcher (Innovation & Value 2 Market)
Employment
Source: Self-asserted source
Patrícia Fradinho

Instituto Superior de Agronomia / Universidade de Lisboa: Lisboa, PT

2015-09 to present | Invited assistant (DCEB)
Employment
Source: Self-asserted source
Patrícia Fradinho

Novarroz – Produtos Alimentares, SA: Oliveira de Azeméis, PT

2014-03 to 2015-06 | Researcher
Employment
Source: Self-asserted source
Patrícia Fradinho

Instituto Piaget: Almada, PT

2008-04 to 2013-08 | Research assistant
Employment
Source: Self-asserted source
Patrícia Fradinho

Instituto Português do Mar e da Atmosfera: Lisbon, Lisbon, PT

2006-02 to 2007-12 | Researcher (DITVPP)
Employment
Source: Self-asserted source
Patrícia Fradinho

Instituto Superior de Agronomia: Lisbon, Lisbon, PT

2004-06 to 2005-05 | Researcher
Employment
Source: Self-asserted source
Patrícia Fradinho

Education and qualifications (3)

Universidade de Lisboa Instituto Superior de Agronomia: Lisbon, Lisbon, PT

2016-09 to 2020-06 | PhD - Food Engineering
Education
Source: Self-asserted source
Patrícia Fradinho

Instituto Piaget: Almada, PT

2006-09 to 2009-09 | MsC - Food Engineering and Nutrition
Education
Source: Self-asserted source
Patrícia Fradinho

Universidade Lusófona de Humanidades e Tecnologias: Lisbon, PT

1998-09 to 2003-12 | Bachelor - Biotechnology Engineering
Education
Source: Self-asserted source
Patrícia Fradinho

Professional activities (4)

Ibereoamerican Network VALORAL: -, PT

2018 to present
Membership
Source: Self-asserted source
Patrícia Fradinho

Sociedade Portuguesa de Reologia: Lisbon, Lisbon, PT

2017 to present
Membership
Source: Self-asserted source
Patrícia Fradinho

ADISA: Lisbon, Lisbon, PT

2017 to present
Membership
Source: Self-asserted source
Patrícia Fradinho

EUALGAE: European Network For Algal-Bioproducts: -, PT

2015 to 2019
Membership
Source: Self-asserted source
Patrícia Fradinho

Funding (5)

Projeto QREN/SI I&DT Co-Promoção nº 38749/2013 “Arroz+”

2014-03 to 2015-06 | Contract
- (-, PT)
GRANT_NUMBER:

Co-Promoção nº 38749/2013
Source: Self-asserted source
Patrícia Fradinho
grade
Preferred source (of 2)‎

Projeto QREN/SI I&DT Co-Promoção nº 33880/2012 “Healthy Bonbons”

2013-10 to 2014-02 | Grant
N/A (-, PT)
GRANT_NUMBER:

Co-Promoção nº 33880/2012
Source: Self-asserted source
Patrícia Fradinho
grade
Preferred source (of 2)‎

INTERREG IIIB “Espace Atlantique”- Valorisation Biotechnologique des Ressources Marines (VALBIOMAR)

2006-02 to 2007-12 | Grant
- (-, PT)
GRANT_NUMBER:

INTERREG IIIB “Espace Atlantique”
Source: Self-asserted source
Patrícia Fradinho

QCAIII-MARE 22-05-01-FDR-00007 – “Biotecnologia dos Organismos Marinhos”

2006-02 to 2007-12 | Grant
- (-, PT)
GRANT_NUMBER:

QCAIII-MARE 22-05-01-FDR-00007
Source: Self-asserted source
Patrícia Fradinho
grade
Preferred source (of 2)‎

POCTI/AGR/38251/2001 – “Proteínas vegetais em alimentos alternativos às sobremesas lácteas”

2004-06 to 2005-05 | Grant
- (-, PT)
GRANT_NUMBER:

POCTI/AGR/38251/2001
Source: Self-asserted source
Patrícia Fradinho
grade
Preferred source (of 2)‎

Works (50 of 54)

Items per page:
Page 1 of 2

The key role of thermal waters in the development of innovative gelled starch-based matrices

2021 | Journal article
DOI: https://doi.org/10.1016/j.foodhyd.2021.106697
SOURCE-WORK-ID:

cv-prod-id-3008346

HANDLE: http://hdl.handle.net/10400.5/22050
OTHER-ID:

Food Hydrocolloids 117 (2021) 106697
Contributors: Torres, M.D.; Fradinho, Patrícia; Raymundo, Anabela; Sousa, Isabel; Falqué, E.; Dominguez, H.
Source: check_circle
CIÊNCIAVITAE

Effect of Arthrospira platensis (spirulina) incorporation on the rheological and bioactive properties of gluten-free fresh pasta

Algal Research
2020 | Journal article
DOI:

http://hdl.handle.net/10400.5/19228

SOURCE-WORK-ID:

cv-prod-id-2113281

OTHER-ID:

Algal Research 45 (2020) 101743
Source: Self-asserted source
Patrícia Fradinho
grade
Preferred source (of 3)‎

Gluten-free fresh pasta enriched with bioactive compounds

2020 | Dissertation or Thesis
SOURCE-WORK-ID:

cv-prod-id-3008342

HANDLE: http://hdl.handle.net/10400.5/21203
OTHER-ID:

101519834

OTHER-ID:

Fradinho, P.C.N.B.B. - Gluten-free fresh pasta enriched with bioactive compounds. Lisboa: ISA, 2020, 151 p.
Contributors: Fradinho, Patrícia Catarina das Neves Bordalo Branco
Source: check_circle
CIÊNCIAVITAE

Psyllium husk gel to reinforce structure of gluten-free pasta?

LWT
2020-09 | Journal article
DOI: 10.1016/j.lwt.2020.109787
Part of ISSN: 0023-6438
Source: Self-asserted source
Patrícia Fradinho
grade
Preferred source (of 2)‎

Improving the nutritional performance of gluten-free pasta with potato peel autohydrolysis extract

Innovative Food Science & Emerging Technologies
2020-07 | Journal article
DOI: 10.1016/j.ifset.2020.102374
Part of ISSN: 1466-8564
Source: Self-asserted source
Patrícia Fradinho
grade
Preferred source (of 2)‎

Biorefinery concept for discarded potatoes: Recovery of starch and bioactive compounds

Journal of Food Engineering
2020-06 | Journal article
DOI: 10.1016/j.jfoodeng.2019.109886
Part of ISSN: 0260-8774
Source: Self-asserted source
Patrícia Fradinho
grade
Preferred source (of 2)‎

Environmentally friendly processing of Laminaria ochroleuca for soft food applications with bioactive properties

Journal of Applied Phycology
2020-04 | Journal article
DOI: 10.1007/s10811-019-01958-8
Part of ISSN: 0921-8971
Part of ISSN: 1573-5176
Source: Self-asserted source
Patrícia Fradinho
grade
Preferred source (of 2)‎

Desenvolvimento e caracterização de massas alimentícias isentas de glúten enriquecidas com Laminaria ochroleuca e casca de batata

2019 | Dissertation or Thesis
SOURCE-WORK-ID:

cv-prod-id-3008353

HANDLE: http://hdl.handle.net/10400.5/19502
OTHER-ID:

Oliveira, A.M.A.S. - Desenvolvimento e caracterização de massas alimentícias isentas de glúten enriquecidas com Laminaria ochroleuca e casca de batata
Contributors: Oliveira, António Miguel Aguiar Sobral
Source: check_circle
CIÊNCIAVITAE

Rheology of Bioactive Hydrogels Formulated with Valuable Fractions from Discarded Potatoes

Iberian Meeting on Rheology - Ibereo2019
2019 | Conference paper
SOURCE-WORK-ID:

cv-prod-id-3011669
Source: check_circle
CIÊNCIAVITAE

Edible Brown Seaweed in Gluten-Free Pasta: Technological and Nutritional Evaluation

Foods
2019-11-27 | Journal article
DOI: 10.3390/foods8120622
Part of ISSN: 2304-8158
Source: Self-asserted source
Patrícia Fradinho
grade
Preferred source (of 3)‎

Exploring innovation in a traditional sweet pastry: Pastel de Nata

International Journal of Gastronomy and Food Science
2019-10 | Journal article
DOI: 10.1016/j.ijgfs.2019.100160
Part of ISSN: 1878-450X
Source: Self-asserted source
Patrícia Fradinho
grade
Preferred source (of 2)‎

Psyllium and Laminaria Partnership—An Overview of Possible Food Gel Applications

Applied Sciences
2019-10-16 | Journal article
DOI: 10.3390/app9204356
Contributors: Patrícia Fradinho; Anabela Raymundo; Isabel Sousa; Herminia Domínguez; María Dolores Torres
Source: check_circle
Crossref
grade
Preferred source (of 3)‎

Pasta Enrichment with an Amaranth Hydrolysate Affects the Overall Acceptability while Maintaining Antihypertensive Properties

Foods
2019-07-24 | Journal article
DOI: 10.3390/foods8080282
Part of ISSN: 2304-8158
Source: Self-asserted source
Patrícia Fradinho
grade
Preferred source (of 3)‎

A Novel Way for Whey: Cheese Whey Fermentation Produces an Effective and Environmentally-Safe Alternative to Chlorine

Applied Sciences
2019-07-12 | Journal article
DOI: 10.3390/app9142800
Contributors: Maria S. Santos; Patrícia Fradinho; Sandro Martins; Ana G. Lima; Ricardo M. S. Boavida Ferreira; Laurentina Pedroso; Maria S. S. Ferreira; Isabel Sousa
Source: check_circle
Crossref
grade
Preferred source (of 2)‎

Functional and thermorheological properties of rice flour gels for gluten‐free pasta applications

International Journal of Food Science & Technology
2019-04 | Journal article
DOI: 10.1111/ijfs.14001
Contributors: Patrícia Fradinho; Isabel Sousa; Anabela Raymundo
Source: check_circle
Crossref
grade
Preferred source (of 2)‎

Paddy rice stored under hermetic conditions: The effect of relative humidity, temperature and storage time in suppressing Sitophilus zeamais and impact on rice quality

Journal of Stored Products Research
2019-01 | Journal article
DOI: 10.1016/j.jspr.2018.11.002
Contributors: Maria Otilia Carvalho; Patrícia Fradinho; M. João Martins; Ana Magro; Anabela Raymundo; Isabel de Sousa
Source: check_circle
Crossref
grade
Preferred source (of 2)‎

Estudos de incorporação de microalgas em massa alimentícia isenta de gluten

2018 | Dissertation or Thesis
SOURCE-WORK-ID:

cv-prod-id-3008340

HANDLE: http://hdl.handle.net/10400.5/17818
OTHER-ID:

Soares, R.O. - Estudos de incorporação de microalgas em massa alimentícia isenta de gluten. Lisboa: ISA, 2018, 111 p.
Contributors: Soares, Rita de Oliveira
Source: check_circle
CIÊNCIAVITAE

New life for marine, agricultural and forestry by-products - personal care hydrogels with functional features

H&PCToday
2018 | Magazine article
SOURCE-WORK-ID:

cv-prod-id-3010235
Source: check_circle
CIÊNCIAVITAE

Stored Grains Protection: case studies in Portugal

12th International Working Conference on Stored Product Protection (IWCSPP)
2018-10 | Conference paper
SOURCE-WORK-ID:

cv-prod-id-3011707
Source: check_circle
CIÊNCIAVITAE

Impact of Chlorella vulgaris on the rheology of wheat flour dough and bread texture

LWT
2018-03 | Journal article
DOI: 10.1016/j.lwt.2017.11.024
Part of ISSN: 0023-6438
Source: Self-asserted source
Patrícia Fradinho
grade
Preferred source (of 2)‎

Criação de um Bombom Pastel de Nata

2017 | Dissertation or Thesis
SOURCE-WORK-ID:

cv-prod-id-3008339

HANDLE: http://hdl.handle.net/10362/31041
Contributors: Oliveira, Sónia Rocha Neves Pereira de
Source: check_circle
CIÊNCIAVITAE

Effect of yellow pea flour addition on wheat flour dough and bread quality

Romanian Biotechnological Letters
2017 | Journal article
DOI: 10.25083/rbl
Part of ISSN: 2248-3942
Source: Self-asserted source
Patrícia Fradinho
grade
Preferred source (of 2)‎

Rheological characterization of Spirulina gluten-free cookie doughs

Ibereo2017
2017 | Conference paper
SOURCE-WORK-ID:

cv-prod-id-3011814
Source: check_circle
CIÊNCIAVITAE

Rice Industry By-Products in Food Emulsions

Ibereo2017
2017 | Conference paper
SOURCE-WORK-ID:

cv-prod-id-3011749
Source: check_circle
CIÊNCIAVITAE

Microalgae biomass as an alternative ingredient in cookies: Sensory, physical and chemical properties, antioxidant activity and in vitro digestibility

Algal Research
2017-09 | Journal article
DOI: 10.1016/j.algal.2017.07.017
Part of ISSN: 2211-9264
Source: Self-asserted source
Patrícia Fradinho
grade
Preferred source (of 2)‎

Assessing gelling properties of chia (Salvia hispanicaL.) flour through rheological characterization

Journal of the Science of Food and Agriculture
2017-04 | Journal article
DOI: 10.1002/jsfa.7971
Part of ISSN: 0022-5142
Source: Self-asserted source
Patrícia Fradinho
grade
Preferred source (of 2)‎

Desenvolvimento de bolachas com incorporação de diferentes microalgas

2016 | Dissertation or Thesis
SOURCE-WORK-ID:

cv-prod-id-3008349

HANDLE: http://hdl.handle.net/10400.5/13367
OTHER-ID:

201848163

OTHER-ID:

Fragoso, S.P. - Desenvolvimento de bolachas com incorporação de diferentes microalgas. Lisboa: ISA, 2016, 67 p., Anexos
Contributors: Fragoso, Solange Pereira
Source: check_circle
CIÊNCIAVITAE

Desenvolvimento de Novas Técnicas Culinárias a Partir da Desidratação Osmótica de Soluções de Metilcelulose

2016 | Dissertation or Thesis
SOURCE-WORK-ID:

cv-prod-id-3008348

HANDLE: http://hdl.handle.net/10362/21581
Contributors: Santos, Miriam Rodrigues dos
Source: check_circle
CIÊNCIAVITAE

Sobremesas gelificadas obtidas a partir de subprodutos da indústria do arroz

2016 | Dissertation or Thesis
SOURCE-WORK-ID:

cv-prod-id-3008347

HANDLE: http://hdl.handle.net/10400.5/13360
OTHER-ID:

201845440

OTHER-ID:

Morais, A.R. - Sobremesas gelificadas obtidas a partir de subprodutos da indústria do arroz. Lisboa: ISA, 2016, 76 p., Anexos
Contributors: Morais, Ana Rodrigues
Source: check_circle
CIÊNCIAVITAE

Ciência & Cozinha. Aplicação de metodologias científicas no estudo de processos culinários

2015 | Dissertation or Thesis
SOURCE-WORK-ID:

cv-prod-id-3008351

OTHER-ID:

201846080

HANDLE: http://hdl.handle.net/10400.5/12949
OTHER-ID:

Puebla González, E. - Ciência & Cozinha. Aplicação de metodologias científicas no estudo de processos culinários. Lisboa: ISA, 2015, 86 p.
Contributors: Puebla González, Esteban
Source: check_circle
CIÊNCIAVITAE

Developing consumer acceptable biscuits enriched with Psyllium fiber

Journal of Food Science and Technology
2015 | Journal article
DOI: http://dx.doi.org/10.1007/s13197-014-1549-6
Source: Self-asserted source
Patrícia Fradinho
grade
Preferred source (of 2)‎

Development of a gluten-free mix for pizza base – rheological approach.

Proceedings of the IbeReo2015
2015 | Conference paper
ISBN: ISBN Digital 978-989-26-1056-6
Source: Self-asserted source
Patrícia Fradinho
grade
Preferred source (of 4)‎

Healthy Bonbons Enriched in Fiber

Proceedings of the 2nd International Conference in Natural Fibers
2015 | Conference paper
ISBN: ISBN 978-989-98468-4-5
Source: Self-asserted source
Patrícia Fradinho
grade
Preferred source (of 2)‎

Impacto da granulometria do farelo de arroz nas características tecnológicas e sensoriais de alimentos sem glúten

2015 | Dissertation or Thesis
SOURCE-WORK-ID:

cv-prod-id-3008341

OTHER-ID:

201846535

HANDLE: http://hdl.handle.net/10400.5/10917
OTHER-ID:

Loureiro, J.F.G. - Impacto da granulometria do farelo de arroz nas características tecnológicas e sensoriais de alimentos sem glúten. Lisboa: ISA, 2015, 102 p.
Contributors: Loureiro, Joana Filipa Gabriel
Source: check_circle
CIÊNCIAVITAE

Massa alimentícia enriquecida com polifenóis de folha de videira vermelha: um novo alimento funcional

2015 | Conference paper
SOURCE-WORK-ID:

cv-prod-id-3008345

HANDLE: http://hdl.handle.net/10284/9897
OTHER-ID:

Ana Nunes, Célia Carvalho, Patrícia Fradinho, Carla Sousa, Ana F. Vinha, Sandra Moreira, António Lacerda. Massa alimentícia enriquecida com polifenóis de folha de videira vermelha: um novo alimento funcional. Acta Portuguesa de Nutrição, 1 (2015), PO 36 I

Part of ISSN: 2183-5985
Contributors: Nunes, Ana; Carvalho, Célia; Fradinho, Patrícia; Silva, Carla Sousa e; Ferreira da Vinha, Ana; Moreira, Sandra; Lacerda, António
Source: check_circle
CIÊNCIAVITAE

Bolachas sem glúten a partir de subprodutos da indústria

Livro de atas do 12ºEncontro de Química dos Alimentos
2014 | Conference paper
ISBN: ISBN 978- 989-98541-6-1
Source: Self-asserted source
Patrícia Fradinho
grade
Preferred source (of 2)‎

Effect of Psyllium fibre content on the textural and rheological characteristics of biscuit and biscuit dough

2014 | Journal article
DOI:

10.1016/j.bcdf.2014.03.001

EID:

2-s2.0-84898631790
Contributors: Raymundo, A.; Fradinho, P.; Nunes, M.C.
Source: Self-asserted source
Patrícia Fradinho via Scopus - Elsevier
grade
Preferred source (of 3)‎

Estabilização enzimática do óleo de farelo de arroz

Livro de atas do 12º Encontro de Química dos Alimentos
2014 | Conference paper
ISBN: ISBN 978-989-98541-6-1
Source: Self-asserted source
Patrícia Fradinho
grade
Preferred source (of 7)‎

Thermorheological and Textural Behaviour of Gluten-Free Gels Obtained from Chestnut and Rice Flours

2014 | Journal article
DOI:

10.1007/s11947-013-1132-6

EID:

2-s2.0-84894861161
Contributors: Torres, M.D.; Fradinho, P.; Raymundo, A.; Sousa, I.
Source: Self-asserted source
Patrícia Fradinho via Scopus - Elsevier
grade
Preferred source (of 3)‎

Atitudes e Comportamentos de segurança em laboratórios escolares – teoria versus realidade

Segurança Comportamental
2014-01 | Magazine article
SOURCE-WORK-ID:

cv-prod-id-3010272
Source: check_circle
CIÊNCIAVITAE

Chia Seeds: Gelling Properties and use in Functional Food Products

Proceedings of the 8th International Conference on Culinary Arts and Sciences
2013 | Conference paper
Source: Self-asserted source
Patrícia Fradinho

Rheological characterization of chia flour gels for culinary purpose

Perspectives in Fundamental and Applied Rheology
2013 | Conference paper
Source: Self-asserted source
Patrícia Fradinho

Thermorheological behaviour of gluten-free gels from chestnut and rice flours

Proceedings of the IBEREO 2013
2013 | Conference paper
Source: Self-asserted source
Patrícia Fradinho

Novel foods with microalgal ingredients - Effect of gel setting conditions on the linear viscoelasticity of Spirulina and Haematococcus gels

2012 | Journal article
DOI:

10.1016/j.jfoodeng.2011.05.044

EID:

2-s2.0-84865746620
Contributors: Batista, A.P.; Nunes, M.C.; Fradinho, P.; Gouveia, L.; Sousa, I.; Raymundo, A.; Franco, J.M.
Source: Self-asserted source
Patrícia Fradinho via Scopus - Elsevier
grade
Preferred source (of 3)‎

Desenvolvimento de pão isento de glúten através da utilização de hidrocolóides

Atas do 11º Encontro de Química dos Alimentos-CD ROM
2011 | Conference paper
ISBN: ISBN: 978-972-745-141-8
Source: Self-asserted source
Patrícia Fradinho
grade
Preferred source (of 3)‎

Development of cookies enriched with Psyllium fibre: rheological approach

Proceedings of the IBEREO2011
2011 | Conference paper
Source: Self-asserted source
Patrícia Fradinho

Caracterização química e nutricional das principais refeições associadas aos hábitos alimentares dos portugueses

Atas do 9º Encontro de Química dos Alimentos– CD-ROM
2009 | Conference paper
ISBN: ISBN: 978-989-20-1532-3
Source: Self-asserted source
Patrícia Fradinho
grade
Preferred source (of 3)‎

Haematoccocus pluvialis microalga biomass in mixed gel systems - rheological characterization under different gel setting conditions

Proceedings of the 5th International Symposium on Food Rheology and Structure
2009 | Conference paper
ISBN: ISBN: 978-3-905609-43-1
Source: Self-asserted source
Patrícia Fradinho
grade
Preferred source (of 2)‎

Utilization of alkaline-recovered proteins from cape hake by-products in the preparation of frankfurter-type fish sausages

2009 | Journal article
DOI:

10.1080/10498850802629135

EID:

2-s2.0-77649266873
Contributors: Pires, C.; Batista, I.; Fradinho, P.; Costa, S.
Source: Self-asserted source
Patrícia Fradinho via Scopus - Elsevier
grade
Preferred source (of 3)‎

Alternative methods for sardine oil recovery

Livro de Atas do 8º Encontro de Química de Alimentos
2007 | Conference paper
Source: Self-asserted source
Patrícia Fradinho
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