Carlos Manuel Lourenço Cardoso
AuthID: R-000-QC5
21
TITLE: Risk-benefit assessment of cooked seafood: Black scabbard fish (Aphanopus carbo) and edible crab (Cancer pagurus) as case studies Full Text
AUTHORS: Ana Luisa Maulvault; Carlos Cardoso; Maria Leonor Nunes ; Antonio Marques;
PUBLISHED: 2013, SOURCE: FOOD CONTROL, VOLUME: 32, ISSUE: 2
AUTHORS: Ana Luisa Maulvault; Carlos Cardoso; Maria Leonor Nunes ; Antonio Marques;
PUBLISHED: 2013, SOURCE: FOOD CONTROL, VOLUME: 32, ISSUE: 2
22
TITLE: Survey into the seafood consumption preferences and patterns in the portuguese population. Gender and regional variability Full Text
AUTHORS: Carlos Cardoso; Helena Lourenco; Sara Costa; Susana Goncalves; Maria Leonor Nunes ;
PUBLISHED: 2013, SOURCE: APPETITE, VOLUME: 64
AUTHORS: Carlos Cardoso; Helena Lourenco; Sara Costa; Susana Goncalves; Maria Leonor Nunes ;
PUBLISHED: 2013, SOURCE: APPETITE, VOLUME: 64
23
TITLE: Seafood consumption health concerns: The assessment of methylmercury, selenium, and eicosapentaenoic plus docosahexaenoic fatty acids intake Full Text
AUTHORS: Carlos Cardoso; Claudia Afonso; Helena Lourenco; Maria Leonor Nunes ;
PUBLISHED: 2013, SOURCE: FOOD CONTROL, VOLUME: 34, ISSUE: 2
AUTHORS: Carlos Cardoso; Claudia Afonso; Helena Lourenco; Maria Leonor Nunes ;
PUBLISHED: 2013, SOURCE: FOOD CONTROL, VOLUME: 34, ISSUE: 2
24
TITLE: The effect of linseed and psyllium fibre on the gelling properties of unwashed mince from farmed meagre (Argyrosomus regius) Full Text
AUTHORS: Carlos Cardoso; Rogerio Mendes;
PUBLISHED: 2013, SOURCE: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, VOLUME: 48, ISSUE: 10
AUTHORS: Carlos Cardoso; Rogerio Mendes;
PUBLISHED: 2013, SOURCE: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, VOLUME: 48, ISSUE: 10
25
TITLE: The emerging farmed fish species meagre (Argyrosomus regius): How culinary treatment affects nutrients and contaminants concentration and associated benefit-risk balance Full Text
AUTHORS: Sara Costa; Claudia Afonso; Narcisa Maria Bandarra; Sandra Gueifao; Isabel Castanheira; Maria Luisa Carvalho ; Carlos Cardoso; Maria Leonor Nunes ;
PUBLISHED: 2013, SOURCE: FOOD AND CHEMICAL TOXICOLOGY, VOLUME: 60
AUTHORS: Sara Costa; Claudia Afonso; Narcisa Maria Bandarra; Sandra Gueifao; Isabel Castanheira; Maria Luisa Carvalho ; Carlos Cardoso; Maria Leonor Nunes ;
PUBLISHED: 2013, SOURCE: FOOD AND CHEMICAL TOXICOLOGY, VOLUME: 60
26
TITLE: Evaluation of hazards and benefits associated with the consumption of six fish species from the Portuguese coast Full Text
AUTHORS: Afonso, C; Cardoso, C; Lourenco, HM; Anacleto, P; Bandarra, NM; Carvalho, ML ; Castro, M; Nunes, ML ;
PUBLISHED: 2013, SOURCE: JOURNAL OF FOOD COMPOSITION AND ANALYSIS, VOLUME: 32, ISSUE: 1
AUTHORS: Afonso, C; Cardoso, C; Lourenco, HM; Anacleto, P; Bandarra, NM; Carvalho, ML ; Castro, M; Nunes, ML ;
PUBLISHED: 2013, SOURCE: JOURNAL OF FOOD COMPOSITION AND ANALYSIS, VOLUME: 32, ISSUE: 1
27
TITLE: SPECIES, SALT LEVEL, AND DIETARY FIBRE EFFECT ON FISH HAM
AUTHORS: Cardoso, C; Mendes, R; Nunes, ML;
PUBLISHED: 2013, SOURCE: ITALIAN JOURNAL OF FOOD SCIENCE, VOLUME: 25, ISSUE: 3
AUTHORS: Cardoso, C; Mendes, R; Nunes, ML;
PUBLISHED: 2013, SOURCE: ITALIAN JOURNAL OF FOOD SCIENCE, VOLUME: 25, ISSUE: 3
INDEXED IN: 
Scopus 
WOS
Scopus WOS28
TITLE: Effects of dietary fibre and microbial transglutaminase addition on the rheological and textural properties of protein gels from different fish species Full Text
AUTHORS: Carlos Cardoso; Bernardo Ribeiro; Rogerio Mendes;
PUBLISHED: 2012, SOURCE: JOURNAL OF FOOD ENGINEERING, VOLUME: 113, ISSUE: 4
AUTHORS: Carlos Cardoso; Bernardo Ribeiro; Rogerio Mendes;
PUBLISHED: 2012, SOURCE: JOURNAL OF FOOD ENGINEERING, VOLUME: 113, ISSUE: 4
29
TITLE: Improvement of the gelling ability in restructured fish products: effect of 1-ethyl-3-(3-dimethylaminopropyl)carbodiimide level and pH Full Text
AUTHORS: Carlos Cardoso; Bernardo Ribeiro; Rogerio Mendes;
PUBLISHED: 2012, SOURCE: EUROPEAN FOOD RESEARCH AND TECHNOLOGY, VOLUME: 234, ISSUE: 6
AUTHORS: Carlos Cardoso; Bernardo Ribeiro; Rogerio Mendes;
PUBLISHED: 2012, SOURCE: EUROPEAN FOOD RESEARCH AND TECHNOLOGY, VOLUME: 234, ISSUE: 6
30
TITLE: Quality differences between heat-induced gels from farmed gilthead sea bream (Sparus aurata) and sea bass (Dicentrarchus labrax) Full Text
AUTHORS: Carlos L Cardoso; Rogerio O Mendes; Paulo Vaz Pires ; Maria L Nunes;
PUBLISHED: 2012, SOURCE: FOOD CHEMISTRY, VOLUME: 131, ISSUE: 2
AUTHORS: Carlos L Cardoso; Rogerio O Mendes; Paulo Vaz Pires ; Maria L Nunes;
PUBLISHED: 2012, SOURCE: FOOD CHEMISTRY, VOLUME: 131, ISSUE: 2
