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Mestre Bandarra, Narcisa María Author

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.
... View more Collapse

FOOD RESEARCH INTERNATIONAL - 1/11/2014

10.1016/j.foodres.2014.03.061 View source

Cite count: 97 (Web of Science) 85 (Scopus)
  • SJR Quartile: Q1
  • JCR Impact Factor: 2.818 (2014)
  • CiteScore: 8.1 (2020)
  • SJR: 1.487 (2014
  • SNIP: 1.742 (2014
  • JCR 5-year Impact Factor: 3.44
  • JCR Categories: FOOD SCIENCE & TECHNOLOGY
  • SJR Categories: 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
... View more Collapse

FOOD RESEARCH INTERNATIONAL - 1/09/2017

10.1016/j.foodres.2016.10.030 View source

Cite count: 24 (Web of Science) 15 (Scopus)
  • SJR Quartile: Q1
  • JCR Impact Factor: 3.52 (2017)
  • CiteScore: 8.1 (2020)
  • SJR: 1.472 (2017
  • SNIP: 1.489 (2017
  • JCR 5-year Impact Factor: 4.196
  • JCR Categories: FOOD SCIENCE & TECHNOLOGY
  • SJR Categories: 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

Cite count: 88 (Scopus)
  • SJR Quartile: Q1
  • JCR Impact Factor: 5.839 (2018)
  • CiteScore: 12.2 (2020)
  • SJR: 2.055 (2018
  • SNIP: 2.039 (2018
  • JCR 5-year Impact Factor: 6.103
  • JCR Categories: CHEMISTRY, APPLIED
  • SJR Categories: 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

Cite count: 33 (Web of Science) 20 (Scopus)
  • SJR Quartile: Q1
  • JCR Impact Factor: 5.399 (2018)
  • CiteScore: 11.9 (2020)
  • SJR: 1.768 (2018
  • SNIP: 2.243 (2018
  • JCR 5-year Impact Factor: 5.488
  • JCR Categories: FOOD SCIENCE & TECHNOLOGY
  • SJR Categories: 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
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FOOD CHEMISTRY - 15/10/2015

10.1016/j.foodchem.2015.03.141 View source

Cite count: 50 (Web of Science) 38 (Scopus)
  • SJR Quartile: Q1
  • JCR Impact Factor: 4.052 (null)
  • CiteScore: 11.9 (2020)
  • SJR: 1.582 (2015
  • SNIP: 1.999 (2015
  • JCR 5-year Impact Factor: 4.232
  • JCR Categories: NUTRITION & DIETETICS
  • SJR Categories: 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.
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FOOD CHEMISTRY - 1/03/2015

10.1016/j.foodchem.2014.08.044 View source

Cite count: 70 (Web of Science) 59 (Scopus)
  • SJR Quartile: Q1
  • JCR Impact Factor: 4.052 (null)
  • CiteScore: 11.9 (2020)
  • SJR: 1.582 (2015
  • SNIP: 1.999 (2015
  • JCR 5-year Impact Factor: 4.232
  • JCR Categories: NUTRITION & DIETETICS
  • SJR Categories: 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
... View more Collapse

Food Chemistry - 1/03/2013

10.1016/j.foodchem.2012.10.014 View source

Cite count: 39 (Web of Science) 34 (Scopus)
  • JCR Quartile: Q1 (2013)
  • SJR Quartile: Q1
  • JCR Impact Factor: 3.259 (2013)
  • Category normalized Impact: 1.428 (2013)
  • CiteScore: 11.9 (2020)
  • SJR: 1.554 (2013
  • SNIP: 2.047 (2013
  • JCR 5-year Impact Factor: 3.867
  • JCR Categories: NUTRITION & DIETETICS
  • SJR Categories: 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.
... View more Collapse

Food Chemistry - 15/8/2024

10.1016/j.foodchem.2024.139184

Cite count:
  • 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.
... View more Collapse

Food Chemistry - 1/3/2023

10.1016/j.foodchem.2022.134455

Cite count: 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.
... View more Collapse

Food Chemistry - 1/11/2022

10.1016/j.foodchem.2022.133453

Cite count: 2 (Scopus)
  • JCR Impact Factor: 8.8 (2022)
  • CiteScore: 13.1 (2021)
  • SJR: 1.489 (2021
  • SNIP: 2.268 (2021
  • JCR 5-year Impact Factor: 8.6
  • JCR Categories: 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
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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.
... View more Collapse

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
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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.
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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.
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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.
... View more Collapse

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

Cite count: 1 (Web of Science)

This author has no patents.

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.
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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

Cite count: 27 (Web of Science) 23 (Scopus)
  • SJR Quartile: Q1
  • CiteScore: 4.3 (2020)
  • SJR: 0.685 (2005
  • SNIP: 1.021 (2005
  • SJR Categories: 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
... View more Collapse

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

10.1111/ijfs.12769 View source

Cite count: 7 (Web of Science) 5 (Scopus)
  • SJR Quartile: Q1
  • JCR Impact Factor: 1.504 (2015)
  • CiteScore: 4.9 (2020)
  • SJR: 0.709 (2015
  • SNIP: 0.949 (2015
  • JCR 5-year Impact Factor: 1.669
  • JCR Categories: FOOD SCIENCE & TECHNOLOGY
  • SJR Categories: 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

Cite count: 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 View source

Cite count: 2 (Web of Science)
  • SJR Quartile: Q1
  • SJR Categories: 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.
... View more Collapse

AQUACULTURE - 15/10/2019

10.1016/j.aquaculture.2019.734407

Cite count:
  • SJR Quartile: Q1
  • JCR Impact Factor: 3.225 (2019)
  • CiteScore: 5.4 (2020)
  • SJR: 1.037 (2019
  • SNIP: 1.508 (2019
  • JCR 5-year Impact Factor: 3.592
  • JCR Categories: FISHERIES
  • SJR Categories: Aquatic Science (Q1)

Scopus: 37

Web of Science: 39

Scopus: 110

Web of Science: 110

Last data update: 6/29/24 4:24 AM
Next scheduled update: 7/6/24 3:00 AM