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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

Número de citas: 24 (Web of Science) 18 (Scopus)
  • 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)

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.
... Ver más Contraer

FOOD RESEARCH INTERNATIONAL - 1/3/2018

10.1016/j.foodres.2017.11.015

Número de citas: 27 (Web of Science) 21 (Scopus)
  • 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.
... Ver más Contraer

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

Número de citas: 250 (Web of Science) 193 (Scopus)
  • 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

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

10.1002/fsn3.894

Número de citas: 3 (Scopus)
  • 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.
... Ver más Contraer

THALASSAS - 1/4/2020

10.1007/s41208-019-00181-z

Número de citas: 5 (Scopus)
  • 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
... Ver más Contraer

JOURNAL OF FOOD PROCESSING AND PRESERVATION - 1/12/2017

10.1111/jfpp.13312 Ver en origen

Número de citas: 14 (Web of Science) 7 (Scopus)
  • 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)

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.
... Ver más Contraer

Foods - 1/7/2019

10.3390/foods8070227

Número de citas: 6 (Scopus)
  • 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)

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.
... Ver más Contraer

JOURNAL OF FOOD COMPOSITION AND ANALYSIS - 1/11/2010

10.1016/j.jfca.2010.03.019 Ver en origen

Número de citas: 67 (Web of Science) 59 (Scopus)
  • 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)

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

Número de citas: 1 (Web of Science) 1 (Scopus)
  • 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)

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

Número de citas: 7 (Scopus)

Seafood and nutrition: Importance of lipids

  • Bandarra N.M.

Aquatic Resources Potential to Foster Food Security in Developing Countries - 6/2/2024

Número de citas:

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

10.3920/978-90-8686-581-9

Número de citas: 11 (Scopus)

Microalgae in novel food products

  • Gouveia L.
  • Batista A.
  • Sousa I.
  • Raymundo A.
  • Bandarra N.

Algae: Nutrition, Pollution Control and Energy Sources - 1/12/2008

Número de citas: 10 (Scopus)

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
... Ver más Contraer

NATURAL PRODUCTS IN THE NEW MILLENNIUM: PROSPECTS AND INDUSTRIAL APPLICATION - 2002

Número de citas: 1 (Web of Science)

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.
... 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 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

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
... Ver más Contraer

METHODS TO DETERMINE THE FRESHNESS OF FISH IN RESEARCH AND INDUSTRY - 1997

Número de citas: 3 (Web of Science)

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)

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

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

Este autor no tiene patentes.

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)

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

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)

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)

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)

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