Mestre Bandarra, Narcisa María Autor
Composition and In Vitro Antioxidant Effects of Jellyfish Catostylus tagi from Sado Estuary (SW Portugal)
- Morais, Z.B.
- Pintao, A.M.
- Costa, I.M.
- Calejo, M.T.
- Bandarra, N.M.
- Abreu, P.
Journal of Aquatic Food Product Technology - 1/01/2009
10.1080/10498850802581799 Ver en origen
- Cuartil SJR: Q3
- Factor Impacto JCR: 0,444 (2009)
- CiteScore: 2,1 (2020)
- SJR: 0,207 (2009)
- SNIP: 0,209 (2009)
- Categorías JCR: FOOD SCIENCE & TECHNOLOGY
- Categorías SJR: Food Science (Q3); Aquatic Science (Q4)
- Scopus
- ORCID
- Web of Science
Composition and bioaccessibility of elements in green seaweeds from fish pond aquaculture
- Afonso C.
- Cardoso C.
- Ripol A.
- Varela J.
- Quental-Ferreira H.
- Pousão-Ferreira P.
- Ventura M.
- Delgado I.
- Coelho I.
- Castanheira I.
- Bandarra N.
FOOD RESEARCH INTERNATIONAL - 1/3/2018
- Cuartil SJR: Q1
- Factor Impacto JCR: 3,579 (2018)
- CiteScore: 8,1 (2020)
- SJR: 1,328 (2018)
- SNIP: 1,522 (2018)
- Impacto JCR a 5 años: 4,437
- Categorías JCR: FOOD SCIENCE & TECHNOLOGY
- Categorías SJR: Food Science (Q1)
Composição e valor nutricional dos produtos da pesca mais consumidos em Portugal
- Bandarra, Narcisa
- Calhau, Maria Antónia
- Oliveira, Luísa
- Ramos, Mariana
- Dias, Maria da Graça
- Bártolo, Helena
- Faria, Maria Rosa
- et al.
2004
- ORCID
Comparison of microalgal biomass profiles as novel functional ingredient for food products
- Batista, Ana Paula
- Gouveia, Luisa
- Bandarra, Narcisa M.
- Franco, Jose M.
- Raymundo, Anabela
Algal Research-Biomass Biofuels and Bioproducts - 1/03/2013
10.1016/j.algal.2013.01.004 Ver en origen
- Cuartil JCR: Q1 (2013)
- Factor Impacto JCR: 4,095 (2013)
- Impacto Normalizado por Categoría: 7,201 (2013)
- CiteScore: 6,9 (2020)
- SJR: 1,424 (2013)
- SNIP: 1,082 (2013)
- Impacto JCR a 5 años: 4,095
- Categorías JCR: BIOTECHNOLOGY & APPLIED MICROBIOLOGY
- Scopus
- ORCID
- Web of Science
Comparison of fish and oil supplements for a better understanding of the role of fat level and other food constituents in determining bioaccessibility
- Gomes R.
- Martins S.
- Afonso C.
- Bandarra N.
- Cardoso C.
Food Science and Nutrition - 1/4/2019
- Cuartil SJR: Q2
- Factor Impacto JCR: 1,797 (2019)
- Categorías JCR: FOOD SCIENCE & TECHNOLOGY
- Categorías SJR: Food Science (Q2)
Commercial Red Seaweed in Portugal (Gelidium sesquipedale and Pterocladiella capillacea, Florideophyceae): Going beyond a Single-Purpose Product Approach by Valorizing Bioactivity
- Matos J.
- Gomes A.
- Cardoso C.
- Afonso C.
- Campos A.M.
- Gomes R.
- Falé P.
- Delgado I.
- Coelho I.
- Castanheira I.
- Bandarra N.M.
THALASSAS - 1/4/2020
- Factor Impacto JCR: 0,62 (2020)
- CiteScore: 0,9 (2020)
- SJR: 0,216 (2020)
- SNIP: 0,422 (2020)
- Impacto JCR a 5 años: 0,64
- Categorías JCR: OCEANOGRAPHY
Chemometrics tools to distinguish wild and farmed meagre (Argyrosomus regius)
- Chaguri, Milena Penteado
- Maulvault, Ana Luisa
- Costa, Sara
- Goncalves, Amparo
- Nunes, Maria Leonor
- Carvalho, Maria Luisa
- Sant'ana, Lea Silvia
- Bandarra, Narcisa
- Marques, Antonio
JOURNAL OF FOOD PROCESSING AND PRESERVATION - 1/12/2017
10.1111/jfpp.13312 Ver en origen
- Cuartil SJR: Q2
- Factor Impacto JCR: 1,51 (2017)
- CiteScore: 2,8 (2020)
- SJR: 0,499 (2017)
- SNIP: 0,882 (2017)
- Impacto JCR a 5 años: 1,494
- Categorías JCR: FOOD SCIENCE & TECHNOLOGY
- Categorías SJR: Chemical Engineering (miscellaneous) (Q2); Chemistry (miscellaneous) (Q2); Food Science (Q2)
- Scopus
- ORCID
- Web of Science
Chemical Composition, Nutritional Value, and Safety of Cooked Female Chaceon Maritae from Namibe (Angola)
- Mandume C.
- Bandarra N.
- Raimundo J.
- Lourenço H.
- Gonçalves S.
- Ventura M.
- Delgado I.
- Rego A.
- Motta C.
- Castanheira I.
- Nunes M.
- Duarte M.
Foods - 1/7/2019
- Cuartil SJR: Q2
- Factor Impacto JCR: 4,092 (2019)
- Categorías JCR: FOOD SCIENCE & TECHNOLOGY
- Categorías SJR: Food Science (Q2); Health Professions (miscellaneous) (Q2); Health (social science) (Q2); Plant Science (Q2); Microbiology (Q3)
- Scopus
- ORCID
Chemical composition, cholesterol, fatty acid and amino acid in two populations of brown crab Cancer pagurus Ecological and human health implications
- Barrento, S.
- Marques, A.
- Teixeira, B.
- Mendes, R.
- Bandarra, N.
- Vaz-Pires, P.
- Nunes, M.L.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS - 1/11/2010
10.1016/j.jfca.2010.03.019 Ver en origen
- Cuartil SJR: Q1
- Factor Impacto JCR: 1,948 (2010)
- CiteScore: 6,4 (2020)
- SJR: 1,219 (2010)
- SNIP: 1,532 (2010)
- Impacto JCR a 5 años: 2,883
- Categorías JCR: FOOD SCIENCE & TECHNOLOGY
- Categorías SJR: Food Science (Q1)
- Scopus
- ORCID
- Web of Science
CHEMICAL COMPOSITION CHANGES AND FAT OXIDATION IN SARDINE MINCE FOLLOWING SODIUM BICARBONATE AND SODIUM CHLORIDE WASHING
- Selmi, S.
- Batista, I.
- Sadok, S.
- Bandarra, N.M.
- Nunes, M.L.
JOURNAL OF FOOD PROCESS ENGINEERING - 1/12/2010
10.1111/j.1745-4530.2008.00323.x Ver en origen
- Cuartil SJR: Q2
- Factor Impacto JCR: 0,875 (2010)
- CiteScore: 3,5 (2020)
- SJR: 0,393 (2010)
- SNIP: 0,541 (2010)
- Impacto JCR a 5 años: 1,077
- Categorías JCR: FOOD SCIENCE & TECHNOLOGY
- Categorías SJR: Chemical Engineering (miscellaneous) (Q2); Food Science (Q2)
- Scopus
- ORCID
- Web of Science
Variação sazonal do perfil lipídico da corvina produzida em aquacultura
- Freire, Margarida de Sá
2015
- 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
Study of the lipidic composition of microalgae and evaluation of the nutritional value of the portuguese oyster
- Duarte, Francisco Manuel Sena
2020
- ORCID
Selenium in seafood and aquaculture products
- Afonso C.
- Cardoso C.
- Bandarra N.
- Nunes M.
Selenium: Sources, Functions and Health Effects - 1/12/2007
Seafood and nutrition: Importance of lipids
- Bandarra N.M.
Aquatic Resources Potential to Foster Food Security in Developing Countries - 6/2/2024
Prospection of bioactivities, bioaccessibility, and biochemical characterization of green seaweeds grown in integrated multi-trophic aquaculture environments
- Malo, Andrea Ripol
2018
- ORCID
Perfis de ácidos gordos do músculo e cérebro de ratos Wistar alimentados com dietas contendo níveis crescentes de conserva de sardinha
- Migueis, Samuel da Costa
2010
- ORCID
Nutritional and antioxidant evaluation of microalgae
- Pereira, Mafalda Moura
2011
- ORCID
Nutrients and contaminants in seafood: Composition and nutritional value of fishery products consumed in Portugal
- Nunes M.
- Bandarra N.
- Oliveira L.
- Batista I.
- Calhau M.
Seafood Research from Fish to Dish: Quality, Safety and Processing of Wild and Farmed Seafood - 1/12/2006
The production of alpha-tocopherol, sterols and fatty acids by three marine microalgae
- Bandarra, NM
- Batista, I
- Matoso, P
- Vilela, MH
- Rauter, AP
- Palma, FB
- Justino, J
- Araujo, ME
- PinaDosSantos, S
NATURAL PRODUCTS IN THE NEW MILLENNIUM: PROSPECTS AND INDUSTRIAL APPLICATION - 2002
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
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
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.
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
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.
2010
- ORCID
Lipid oxidation indices to evaluate sardine freshness
- Bandarra, NM
- Undeland, I
- Nunes, ML
- Batista, I
- Empis, JM
- Olafsdottir, G
- Luten, J
- Dalgaard, P
- Careche, M
- VerrezBagnis, V
- Martinsdottir, E
- Heia, K
METHODS TO DETERMINE THE FRESHNESS OF FISH IN RESEARCH AND INDUSTRY - 1997
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
SEAFOOD FROM PRODUCER TO CONSUMER, INTEGRATED APPROACH TO QUALITY - 1997
Este autor no tiene patentes.
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
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.
2016
- ORCID
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
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY - 1/06/2015
10.1111/ijfs.12769 Ver en origen
- 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)
- Scopus
- ORCID
- 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
- Cuartil SJR: Q1
- Categorías SJR: Industrial and Manufacturing Engineering (Q1); Biotechnology (Q2); Chemistry (miscellaneous) (Q2); Food Science (Q2); Biochemistry (Q3)
- ORCID
- Web of Science
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.
AQUACULTURE - 15/10/2019
10.1016/j.aquaculture.2019.734407
- 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)
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
- Cuartil SJR: Q1
- CiteScore: 4,3 (2020)
- SJR: 0,685 (2005)
- SNIP: 1,021 (2005)
- Categorías SJR: Food Science (Q1)
- Scopus
- ORCID
- Web of Science
Índice h
Scopus: 37
Web of Science: 39
Índice i10
Scopus: 110
Web of Science: 110
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Proyectos de investigación en la UAL
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Acrónimo AGL2011-25807Desde: 1 de enero de 2012Hasta: 31 de diciembre de 2014Financiado por: MECImporte de financiación: 79.860,00 EURRol: Investigador