Mestre Bandarra, Narcisa María Autor
The implications of following dietary advice regarding fish consumption frequency and meal size for the benefit (EPA plus DHA and Se) versus risk (MeHg) assessment
- Afonso, Claudia
- Bernardo, Iris
- Bandarra, Narcisa M.
- Martins, Luisa Louro
- Cardoso, Carlos
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION - 4/07/2019
10.1080/09637486.2018.1551334 Ver en origen
- Cuartil SJR: Q2
- Factor Impacto JCR: 3,483 (2019)
- CiteScore: 5,6 (2020)
- SJR: 0,671 (2019)
- SNIP: 0,834 (2019)
- Impacto JCR a 5 años: 3,018
- Categorías JCR: FOOD SCIENCE & TECHNOLOGY
- Categorías SJR: Food Science (Q2)
- Scopus
- ORCID
- Web of Science
The impact of alternative dietary lipids on the in vitro bioaccessibility of sole fillets for human consumption
- Afonso C.
- Cardoso C.
- Freire M.
- Silva I.
- Linares F.
- Villanueva J.
- Valente L.
- Bandarra N.
AQUACULTURE - 1/5/2017
10.1016/j.aquaculture.2017.03.040
- Cuartil SJR: Q1
- Factor Impacto JCR: 2,71 (2017)
- CiteScore: 5,4 (2020)
- SJR: 1,152 (2017)
- SNIP: 1,585 (2017)
- Impacto JCR a 5 años: 2,978
- Categorías JCR: FISHERIES
- Categorías SJR: Aquatic Science (Q1)
The emerging farmed fish species meagre (Argyrosomus regius): How culinary treatment affects nutrients and contaminants concentration and associated benefit-risk balance
- Costa, Sara
- Afonso, Claudia
- Bandarra, Narcisa Maria
- Gueifao, Sandra
- Castanheira, Isabel
- Carvalho, Maria Luisa
- Cardoso, Carlos
- Nunes, Maria Leonor
FOOD AND CHEMICAL TOXICOLOGY - 1/10/2013
10.1016/j.fct.2013.07.050 Ver en origen
- Cuartil SJR: Q1
- Factor Impacto JCR: 2,61 (2013)
- CiteScore: 8,6 (2020)
- SJR: 1,02 (2013)
- SNIP: 1,503 (2013)
- Impacto JCR a 5 años: 3,21
- Categorías JCR: TOXICOLOGY
- Categorías SJR: Food Science (Q1); Medicine (miscellaneous) (Q1); Toxicology (Q2)
- Scopus
- ORCID
- Web of Science
The Effect of the Species and Harvesting Location on Dried Salted Cod Fatty Acid Signatures and Nutritional Quality
Foods - 1/2/2023
The effect of low temperature on fatty acid composition and tocopherols of the red microalga, Porphyridium cruentum
- Durmaz, Yasar
- Monteiro, Margarida
- Bandarra, Narcisa
- Gokpinar, Sevket
- Isik, Oya
Journal of Applied Phycology - 1/06/2007
10.1007/s10811-006-9127-6 Ver en origen
- Cuartil JCR: Q2 (2007)
- Cuartil SJR: Q2
- Factor Impacto JCR: 0,788 (2022)
- Impacto Normalizado por Categoría: 1,09 (2007)
- CiteScore: 5 (2020)
- SJR: 0,528 (2007)
- SNIP: 0,697 (2007)
- Categorías SJR: Plant Science (Q2); Aquatic Science (Q3)
- Scopus
- ORCID
- Web of Science
The effect of drying process on undervalued brown and red seaweed species: elemental composition
- Afonso C.
- Julião D.R.
- Pinto E.
- Almeida A.
- Ferreira I.M.P.L.V.O.
- Bandarra N.M.
- Cardoso C.
JOURNAL OF APPLIED PHYCOLOGY - 1/1/2022
- Factor Impacto JCR: 3,3 (2022)
- CiteScore: 5,5 (2021)
- SJR: 0,601 (2021)
- SNIP: 0,998 (2021)
- Impacto JCR a 5 años: 3,6
- Categorías JCR: BIOTECHNOLOGY & APPLIED MICROBIOLOGY
The effect of drying on undervalued brown and red seaweed species: Bioactivity alterations
- Julião D.R.
- Afonso C.
- Gomes-Bispo A.
- Bandarra N.M.
- Cardoso C.
PHYCOLOGICAL RESEARCH - 1/1/2021
- Factor Impacto JCR: 1,56 (2021)
- CiteScore: 2,7 (2020)
- SJR: 0,438 (2020)
- SNIP: 0,812 (2020)
- Impacto JCR a 5 años: 1,835
- Categorías JCR: MARINE & FRESHWATER BIOLOGY
The development of a novel functional food: bioactive lipids in yogurts enriched with Aurantiochytrium sp. biomass
- Paulo M.C.
- Marques J.
- Cardoso C.
- Coutinho J.
- Gomes R.
- Gomes-Bispo A.
- Afonso C.
- Bandarra N.M.
Food and Function - 18/11/2020
- Factor Impacto JCR: 5,396 (2020)
- CiteScore: 6,4 (2020)
- SJR: 1,145 (2020)
- SNIP: 1,275 (2020)
- Impacto JCR a 5 años: 5,536
- Categorías JCR: BIOCHEMISTRY & MOLECULAR BIOLOGY
The chemical composition and lipid profile of the chub mackerel (Scomber colias) show a strong seasonal dependence: Contribution to a nutritional evaluation
- Ferreira I.
- Gomes-Bispo A.
- Lourenço H.
- Matos J.
- Afonso C.
- Cardoso C.
- Castanheira I.
- Motta C.
- Prates J.A.M.
- Bandarra N.M.
Biochimie - 1/1/2020
- Cuartil SJR: Q2
- Factor Impacto JCR: 4,079 (2020)
- CiteScore: 6,1 (2020)
- SJR: 1,254 (2020)
- SNIP: 1,014 (2020)
- Impacto JCR a 5 años: 4,104
- Categorías JCR: BIOCHEMISTRY & MOLECULAR BIOLOGY
- Categorías SJR: Biochemistry (Q2)
- Scopus
- ORCID
- Web of Science
The brown seaweed genus Zonaria: major features, biotechnological potential, and applications
- Cardoso C.
- Afonso C.
- Quintã R.
- Bandarra N.M.
JOURNAL OF APPLIED PHYCOLOGY - 1/1/2022
- Factor Impacto JCR: 3,3 (2022)
- CiteScore: 5,5 (2021)
- SJR: 0,601 (2021)
- SNIP: 0,998 (2021)
- Impacto JCR a 5 años: 3,6
- Categorías JCR: BIOTECHNOLOGY & APPLIED MICROBIOLOGY
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