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Mestre Bandarra, Narcisa María Autor

Antioxidant activity of protein hydrolysates obtained from discarded Mediterranean fish species

  • Garcia-Moreno, Pedro J.
  • Batista, Irineu
  • Pires, Carla
  • Bandarra, Narcisa M.
  • Espejo-Carpio, F. Javier
  • Guadix, Antonio
  • Guadix, Emilia M.
... Ver más Contraer

FOOD RESEARCH INTERNATIONAL - 1/11/2014

10.1016/j.foodres.2014.03.061 Ver en origen

Número de citas: 97 (Web of Science) 85 (Scopus)
  • Cuartil SJR: Q1
  • Factor Impacto JCR: 2,818 (2014)
  • CiteScore: 8,1 (2020)
  • SJR: 1,487 (2014)
  • SNIP: 1,742 (2014)
  • Impacto JCR a 5 años: 3,44
  • Categorías JCR: FOOD SCIENCE & TECHNOLOGY
  • Categorías SJR: Food Science (Q1)

Natural fortification fortification of trout with dietary macroalgae and selenised-yeast increases the nutritional contribution in iodine and selenium

  • Ribeiro, Ana Ramalho
  • Goncalves, Amparo
  • Bandarra, Narcisa
  • Nunes, Maria Leonor
  • Dinis, Maria Teresa
  • Dias, Jorge
  • Rema, Paulo
... Ver más Contraer

FOOD RESEARCH INTERNATIONAL - 1/09/2017

10.1016/j.foodres.2016.10.030 Ver en origen

Número de citas: 24 (Web of Science) 15 (Scopus)
  • Cuartil SJR: Q1
  • Factor Impacto JCR: 3,52 (2017)
  • CiteScore: 8,1 (2020)
  • SJR: 1,472 (2017)
  • SNIP: 1,489 (2017)
  • Impacto JCR a 5 años: 4,196
  • Categorías JCR: FOOD SCIENCE & TECHNOLOGY
  • Categorías SJR: Food Science (Q1)

Active food packaging prepared with chitosan and olive pomace

  • de Moraes Crizel T.
  • de Oliveira Rios A.
  • D. Alves V.
  • Bandarra N.
  • Moldão-Martins M.
  • Hickmann Flôres S.

FOOD HYDROCOLLOIDS - 1/1/2018

10.1016/j.foodhyd.2017.08.007

Número de citas: 88 (Scopus)
  • Cuartil SJR: Q1
  • Factor Impacto JCR: 5,839 (2018)
  • CiteScore: 12,2 (2020)
  • SJR: 2,055 (2018)
  • SNIP: 2,039 (2018)
  • Impacto JCR a 5 años: 6,103
  • Categorías JCR: CHEMISTRY, APPLIED
  • Categorías SJR: Chemical Engineering (miscellaneous) (Q1); Chemistry (miscellaneous) (Q1); Food Science (Q1)
Open Access

Sardine (Sardina pilchardus) lipid composition: Does it change after one year in captivity?

  • Bandarra N.
  • Marçalo A.
  • Cordeiro A.
  • Pousão-Ferreira P.

FOOD CHEMISTRY - 1/4/2018

10.1016/j.foodchem.2017.09.147

Número de citas: 33 (Web of Science) 20 (Scopus)
  • Cuartil SJR: Q1
  • Factor Impacto JCR: 5,399 (2018)
  • CiteScore: 11,9 (2020)
  • SJR: 1,768 (2018)
  • SNIP: 2,243 (2018)
  • Impacto JCR a 5 años: 5,488
  • Categorías JCR: FOOD SCIENCE & TECHNOLOGY
  • Categorías SJR: Analytical Chemistry (Q1); Food Science (Q1); Medicine (miscellaneous) (Q1)
Open Access

Fatty acids, mercury, and methylmercury bioaccessibility in salmon (Salmo salar) using an in vitro model: Effect of culinary treatment.

  • Costa, Sara
  • Afonso, Claudia
  • Cardoso, Carlos
  • Batista, Irineu
  • Chaveiro, Nadia
  • Nunes, Maria Leonor
  • Bandarra, Narcisa Maria
... Ver más Contraer

FOOD CHEMISTRY - 15/10/2015

10.1016/j.foodchem.2015.03.141 Ver en origen

Número de citas: 50 (Web of Science) 38 (Scopus)
  • Cuartil SJR: Q1
  • Factor Impacto JCR: 4,052 (null)
  • CiteScore: 11,9 (2020)
  • SJR: 1,582 (2015)
  • SNIP: 1,999 (2015)
  • Impacto JCR a 5 años: 4,232
  • Categorías JCR: NUTRITION & DIETETICS
  • Categorías SJR: Analytical Chemistry (Q1); Food Science (Q1); Medicine (miscellaneous) (Q1)
Open Access

Evaluation of the risk/benefit associated to the consumption of raw and cooked farmed meagre based on the bioaccessibility of selenium, eicosapentaenoic acid and docosahexaenoic acid, total mercury, and methylmercury determined by an in vitro digestion model

  • Afonso, C.
  • Costa, S.
  • Cardoso, C.
  • Bandarra, N. M.
  • Batista, I.
  • Coelho, I.
  • Castanheira, I.
  • Nunes, M. L.
... Ver más Contraer

FOOD CHEMISTRY - 1/03/2015

10.1016/j.foodchem.2014.08.044 Ver en origen

Número de citas: 70 (Web of Science) 59 (Scopus)
  • Cuartil SJR: Q1
  • Factor Impacto JCR: 4,052 (null)
  • CiteScore: 11,9 (2020)
  • SJR: 1,582 (2015)
  • SNIP: 1,999 (2015)
  • Impacto JCR a 5 años: 4,232
  • Categorías JCR: NUTRITION & DIETETICS
  • Categorías SJR: Analytical Chemistry (Q1); Food Science (Q1); Medicine (miscellaneous) (Q1)
Open Access

From fish chemical characterisation to the benefit-risk assessment - Part A

  • Afonso, Claudia
  • Lourenco, Helena Maria
  • Cardoso, Carlos
  • Bandarra, Narcisa Maria
  • Carvalho, Maria Luisa
  • Castro, Matilde
  • Nunes, Maria Leonor
... Ver más Contraer

Food Chemistry - 1/03/2013

10.1016/j.foodchem.2012.10.014 Ver en origen

Número de citas: 39 (Web of Science) 34 (Scopus)
  • Cuartil JCR: Q1 (2013)
  • Cuartil SJR: Q1
  • Factor Impacto JCR: 3,259 (2013)
  • Impacto Normalizado por Categoría: 1,428 (2013)
  • CiteScore: 11,9 (2020)
  • SJR: 1,554 (2013)
  • SNIP: 2,047 (2013)
  • Impacto JCR a 5 años: 3,867
  • Categorías JCR: NUTRITION & DIETETICS
  • Categorías SJR: Analytical Chemistry (Q1); Food Science (Q1); Medicine (miscellaneous) (Q1)

Valorisation of sea urchin (Paracentrotus lividus) gonads through canning

  • Camacho C.
  • Oliveira H.
  • Serrano C.
  • Delgado I.
  • Coelho I.
  • Pedro S.
  • Lourenço H.
  • Bandarra N.M.
  • Marques A.
  • Pessoa M.F.
  • Gonçalves A.
  • Nunes M.L.
... Ver más Contraer

Food Chemistry - 15/8/2024

10.1016/j.foodchem.2024.139184

Número de citas:
  • CiteScore: 16,3 (2023)
  • SJR: 1,745 (2023)
  • SNIP: 1,985 (2023)

Fatty acids, selenium, and vitamin B12 in chub mackerel (Scomber colias) as nourishment considering seasonality and bioaccessibility as factors

  • Afonso C.
  • Cardoso C.
  • Gomes-Bispo A.
  • Ferreira I.
  • Rego A.
  • Coelho I.
  • Motta C.
  • Prates J.A.M.
  • Castanheira I.
  • Bandarra N.M.
... Ver más Contraer

Food Chemistry - 1/3/2023

10.1016/j.foodchem.2022.134455

Número de citas: 3 (Web of Science) 3 (Scopus)
  • CiteScore: 14,9 (2022)
  • SJR: 1,624 (2022)
  • SNIP: 2,197 (2022)

Red and brown seaweeds extracts: A source of biologically active compounds

  • Sapatinha M.
  • Oliveira A.
  • Costa S.
  • Pedro S.
  • Gonçalves A.
  • Mendes R.
  • Bandarra N.M.
  • Pires C.
... Ver más Contraer

Food Chemistry - 1/11/2022

10.1016/j.foodchem.2022.133453

Número de citas: 2 (Scopus)
  • Factor Impacto JCR: 8,8 (2022)
  • CiteScore: 13,1 (2021)
  • SJR: 1,489 (2021)
  • SNIP: 2,268 (2021)
  • Impacto JCR a 5 años: 8,6
  • Categorías JCR: NUTRITION & DIETETICS

Prospection of bioactivities, bioaccessibility, and biochemical characterization of green seaweeds grown in integrated multi-trophic aquaculture environments

  • Malo, Andrea Ripol

2018

  • ORCID

Estratégias para as opções dietéticas de combate à obesidade relacionadas com a morbilidade cardiometabolica

  • Bispo, Paulo Fernando Fernandes

2017

  • ORCID

Avaliação do efeito da digestão gastro-intestinal no perfil lipídico de pescado e derivados: O caso da cavala e do óleo de fígado de bacalhau

  • Gomes, Romina Melissa Conceição Cunha

2019

  • ORCID

Abate de corvina (Argyrossomus regius) : qual o método que minimiza o stress e maximiza a qualidade?

  • Seco, Ana Margarida Maurício

2019

  • ORCID

Caracterização nutricional e de bioatividade de microalgas (Tetraselmis sp. IMP3, Tetraselmis sp. CTP4 e Skeletonema sp.). Estudo de estabilidade de extratos de Skeletonema

  • Franca, Joana Rita Afonso Horta

2019

  • ORCID

Variação sazonal da composição bioquímica e bioatividade de três macroalgas (Ericaria selaginoides, Bifurcaria bifurcata e Codium sp.) do concelho de Cascais

  • Pedro, Joana Rodrigues

2022

  • ORCID

Avaliação Nutricional e Toxicológica do Pescado mais consumido na Província do Namibe - Angola

  • Mandume, Celso Manuel Cristóvão

2021

  • ORCID

Estudo da variação sazonal dos lípidos da cavala e avaliação da bioacessibilidade em modelo digestivo in vitro

  • Ferreira, Inês Santinhos

2020

  • ORCID

Study of the lipidic composition of microalgae and evaluation of the nutritional value of the portuguese oyster

  • Duarte, Francisco Manuel Sena

2020

  • ORCID

Influence of the time of capture on lipid content of the meagre produced in aquaculture

  • Atasayar, Pinar

2016

  • ORCID

The growth of microalgae using an effluent from a brewery as the culture nutrient medium

  • Raposo, M Filomena de J
  • Oliveira, Susana
  • Castro, Paula M. L.
  • Bandarra, Narcisa
  • Morais, R.

2003

  • ORCID

Healthier foods with naturally encapsulated functional ingredients - microalgae

  • Batista, Ana Paula
  • Raymundo, Anabela
  • Bandarra, Narcisa M.
  • Sousa, Isabel
  • Empis, José
  • Gouveia, Luísa
  • Gouveia, Luisa
... Ver más Contraer

2010

  • ORCID

Microalgae a new promising omega 3 fatty acid source

  • Bandarra, Narcisa M.
  • Duarte, D.
  • Pinto, R.
  • Sampayo, C.
  • Ramos, M.
  • Batista, I.
  • Nunes, M. L.
  • et al.
... Ver más Contraer

2010

  • ORCID

Microalgae biomass colourings 1: bevaluation of antioxidant activity

  • Batista, Ana Paula
  • Padilha, Maria
  • Batista, I.
  • Bandarra, Narcisa M.
  • Serralha, Fátima
  • Raymundo, Anabela
  • Sousa, I.
  • Gouveia, Luisa
... Ver más Contraer

2010

  • ORCID

Microalgae biomass colourings 2: Toxicological evaluation

  • Gouveia, Luisa
  • Corvo, M. L.
  • Pinto, R.
  • Sampayo, C.
  • Lima, B. Silva
  • Batista, Ana Paula
  • Raymundo, Anabela
  • Sousa, I.
  • Bandarra, Narcisa M.
... Ver más Contraer

2010

  • ORCID

On the utilization of the algal biomass grown in a brewery effluent in animal feed

  • Raposo, M. Filomena de J.
  • Oliveira, Susana
  • Castro, Paula M. L.
  • Bandarra, Narcisa
  • Morais, R.

2003

  • ORCID

Development of therapeutic and cosmetic formulations based on sardine-based products

  • Ribeiro, Artur J.
  • Borges, C.
  • Gomes, A. C.
  • Paulo, Artur Cavaco
  • Sousa, Filipa Manuela Lopes de
  • Oliveira, Isabel Andreia Carreira de
  • Batista, Irineu
  • Bandarra, Narcisa M.
... Ver más Contraer

2014

  • ORCID

Endothelial lipase correlated positively with EPA/AA ratio in RBCs membrane

  • Bispo, Paulo
  • Rodrigues, Pedro
  • Lebre, Maria Firmina
  • Marques, Augusta Maria
  • Bandarra, Narcisa
  • Cunha, Gilda

2013

  • ORCID

Effect of dietary n-3 PUFA from microalgae on blood, liver, brain, kidney and heart lipids

  • Bandarra, Narcisa M.
  • Duarte, D.
  • Pinto, R.
  • Sampayo, C.
  • Ramos, M.
  • Batista, I.
  • Nunes, M. L.
  • et al.
... Ver más Contraer

2010

  • ORCID

Influence of sardine oil supplements on fatty acid profile and cholesterol levels in the rat

  • Bandarra, NM
  • Barata, JD
  • Batista, I
  • Nunes, ML
  • Bruges, M
  • Nascimento, C
  • Dickson, J
  • Empis, JM
  • Luten, JB
  • Borresen, T
  • Oehlenschlager, J
... Ver más Contraer

SEAFOOD FROM PRODUCER TO CONSUMER, INTEGRATED APPROACH TO QUALITY - 1997

Número de citas: 1 (Web of Science)

Este autor no tiene patentes.

Projeto “Estado atual da ostra portuguesa (Crassostrea angulata) no estuário do Sado, ameaças e oportunidades para a sua exploração como recurso – CRASSOSADO”

  • Cabral, Henrique
  • Costa, José Lino
  • Chainho, Paula
  • Marques, Filipa
  • Portela, Teresa
  • Ruano, Francisco
  • Angélico, Maria Manuel
  • et al.
... Ver más Contraer

2016

  • ORCID

Chemical, Microbiological, and Sensory Quality of Cod Products Salted in Different Brines

  • Maria J. Rodrigues
  • Peter Ho
  • María Elvira López Caballero
  • Narcisa Bandarra
  • Maria L. Nunes

Journal of food science - 1/01/2005

10.1111/j.1365-2621.2005.tb09039.x

Número de citas: 27 (Web of Science) 23 (Scopus)
  • Cuartil SJR: Q1
  • CiteScore: 4,3 (2020)
  • SJR: 0,685 (2005)
  • SNIP: 1,021 (2005)
  • Categorías SJR: Food Science (Q1)

Farmed meagre, Argyrosomus regius of three different sizes: what are the differences in flesh quality and muscle cellularity?

  • Saavedra, Margarida
  • Pereira, Teresa G.
  • Grade, Ana
  • Barbeiro, Monica
  • Pousao-Ferreira, Pedro
  • Quental-Ferreira, Hugo
  • Nunes, Maria Leonor
  • Bandarra, Narcisa
  • Goncalves, Amparo
... Ver más Contraer

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY - 1/06/2015

10.1111/ijfs.12769 Ver en origen

Número de citas: 7 (Web of Science) 5 (Scopus)
  • Cuartil SJR: Q1
  • Factor Impacto JCR: 1,504 (2015)
  • CiteScore: 4,9 (2020)
  • SJR: 0,709 (2015)
  • SNIP: 0,949 (2015)
  • Impacto JCR a 5 años: 1,669
  • Categorías JCR: FOOD SCIENCE & TECHNOLOGY
  • Categorías SJR: Food Science (Q1); Industrial and Manufacturing Engineering (Q1)
Open Access

Yogurt Enriched with <i>Isochrysis galbana</i>: An Innovative Functional Food

  • Matos, Joana
  • Afonso, Claudia
  • Cardoso, Carlos
  • Serralheiro, Maria L.
  • Bandarra, Narcisa M.

FOODS - 7/2021

10.3390/foods10071458

Número de citas: 15 (Web of Science)

Effect of a vacuum-leaching technology on the proteins and lipids of lean sardine (Sardina pilchardus) mince.

  • Mendes, R
  • Vital, R
  • Bandarra, NM

EUROPEAN FOOD RESEARCH AND TECHNOLOGY - 2000

10.1007/s002170000185 Ver en origen

Número de citas: 2 (Web of Science)
  • Cuartil SJR: Q1
  • Categorías SJR: Industrial and Manufacturing Engineering (Q1); Biotechnology (Q2); Chemistry (miscellaneous) (Q2); Food Science (Q2); Biochemistry (Q3)

Corrigendum: (Plant proteins and vegetable oil do not have detrimental effects on post-mortem muscle instrumental texture, sensory properties and nutritional value of gilthead seabream (2012) 358–359 (205–212), (S0044848612004103), (10.1016/j.aquaculture.2012.07.009))

  • Matos E.
  • Gonçalves A.
  • Bandarra N.
  • Colen R.
  • Nunes M.
  • Valente L.
  • Dinis M.
  • Dias J.
... Ver más Contraer

AQUACULTURE - 15/10/2019

10.1016/j.aquaculture.2019.734407

Número de citas:
  • Cuartil SJR: Q1
  • Factor Impacto JCR: 3,225 (2019)
  • CiteScore: 5,4 (2020)
  • SJR: 1,037 (2019)
  • SNIP: 1,508 (2019)
  • Impacto JCR a 5 años: 3,592
  • Categorías JCR: FISHERIES
  • Categorías SJR: Aquatic Science (Q1)

Scopus: 37

Web of Science: 39

Scopus: 110

Web of Science: 110

Última actualización de los datos: 29/06/24 4:24
Próxima recolección programada: 6/07/24 3:00