Carlos Manuel Lourenço Cardoso
AuthID: R-000-QC5
51
TITLE: 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 Full Text
AUTHORS: Afonso, C; Costa, S; Cardoso, C; Bandarra, NM; Batista, I; Coelho, I; Castanheira, I; Nunes, ML;
PUBLISHED: 2015, SOURCE: FOOD CHEMISTRY, VOLUME: 170
AUTHORS: Afonso, C; Costa, S; Cardoso, C; Bandarra, NM; Batista, I; Coelho, I; Castanheira, I; Nunes, ML;
PUBLISHED: 2015, SOURCE: FOOD CHEMISTRY, VOLUME: 170
52
TITLE: Bioaccessibility assessment methodologies and their consequences for the risk-benefit evaluation of food Full Text
AUTHORS: Carlos Cardoso; Claudia Afonso; Helena Lourenco; Sara Costa; Maria Leonor Nunes;
PUBLISHED: 2015, SOURCE: TRENDS IN FOOD SCIENCE & TECHNOLOGY, VOLUME: 41, ISSUE: 1
AUTHORS: Carlos Cardoso; Claudia Afonso; Helena Lourenco; Sara Costa; Maria Leonor Nunes;
PUBLISHED: 2015, SOURCE: TRENDS IN FOOD SCIENCE & TECHNOLOGY, VOLUME: 41, ISSUE: 1
53
TITLE: Effect of Microbial Transglutaminase, Dietary Fiber, and Low-Salt Levels Upon Heat-Induced Meagre (Argyrosomus regius) Gels Full Text
AUTHORS: Carlos Cardoso; Bernardo Ribeiro; Rogerio Mendes;
PUBLISHED: 2015, SOURCE: Journal of Aquatic Food Product Technology, VOLUME: 24, ISSUE: 2
AUTHORS: Carlos Cardoso; Bernardo Ribeiro; Rogerio Mendes;
PUBLISHED: 2015, SOURCE: Journal of Aquatic Food Product Technology, VOLUME: 24, ISSUE: 2
54
TITLE: Assessing risks and benefits of consuming fish muscle and liver: Novel statistical tools Full Text
AUTHORS: Carlos Cardoso; Claudia Afonso; Helena Maria Lourenco; Maria Leonor Nunes;
PUBLISHED: 2015, SOURCE: JOURNAL OF FOOD COMPOSITION AND ANALYSIS, VOLUME: 38
AUTHORS: Carlos Cardoso; Claudia Afonso; Helena Maria Lourenco; Maria Leonor Nunes;
PUBLISHED: 2015, SOURCE: JOURNAL OF FOOD COMPOSITION AND ANALYSIS, VOLUME: 38
55
TITLE: Fatty acids, mercury, and methylmercury bioaccessibility in salmon (Salmo salar) using an in vitro model: Effect of culinary treatment Full Text
AUTHORS: Sara Costa; Claudia Afonso; Carlos Cardoso; Irineu Batista; Nadia Chaveiro; Maria Leonor Nunes; Narcisa Maria Bandarra;
PUBLISHED: 2015, SOURCE: FOOD CHEMISTRY, VOLUME: 185
AUTHORS: Sara Costa; Claudia Afonso; Carlos Cardoso; Irineu Batista; Nadia Chaveiro; Maria Leonor Nunes; Narcisa Maria Bandarra;
PUBLISHED: 2015, SOURCE: FOOD CHEMISTRY, VOLUME: 185
56
TITLE: Cape hake protein hydrolysates prepared from alkaline solubilised proteins pre-treated with citric acid and calcium ions: Functional properties and ACE inhibitory activity Full Text
AUTHORS: Pires, C; Teixeira, B; Cardoso, C; Mendes, R; Nunes, ML; Batista, I;
PUBLISHED: 2015, SOURCE: PROCESS BIOCHEMISTRY, VOLUME: 50, ISSUE: 6
AUTHORS: Pires, C; Teixeira, B; Cardoso, C; Mendes, R; Nunes, ML; Batista, I;
PUBLISHED: 2015, SOURCE: PROCESS BIOCHEMISTRY, VOLUME: 50, ISSUE: 6
57
TITLE: Restructured Gel Products from Farmed Meagre (Argyrosomus regius) Muscle: Effect of Low Salt Levels, Psyllium Fiber, and Chilled Storage Full Text
AUTHORS: Carlos Cardoso; Rogerio Mendes;
PUBLISHED: 2015, SOURCE: JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY, VOLUME: 24, ISSUE: 5
AUTHORS: Carlos Cardoso; Rogerio Mendes;
PUBLISHED: 2015, SOURCE: JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY, VOLUME: 24, ISSUE: 5
58
TITLE: Benefits and risks associated with consumption of raw, cooked, and canned tuna (Thunnus spp.) based on the bioaccessibility of selenium and methylmercury Full Text
AUTHORS: Afonso, C; Costa, S; Cardoso, C; Oliveira, R; Lourenco, HM; Viula, A; Batista, I; Coelho, I ; Nunes, ML;
PUBLISHED: 2015, SOURCE: ENVIRONMENTAL RESEARCH, VOLUME: 143
AUTHORS: Afonso, C; Costa, S; Cardoso, C; Oliveira, R; Lourenco, HM; Viula, A; Batista, I; Coelho, I ; Nunes, ML;
PUBLISHED: 2015, SOURCE: ENVIRONMENTAL RESEARCH, VOLUME: 143
59
TITLE: Effect of seasonal changes on the gelling properties of farmed sea bass (Dicentrarchus labrax)
AUTHORS: Carlos L Cardoso; Rogerio O Mendes; Paulo Vaz Pires ; Maria L Nunes;
PUBLISHED: 2014, SOURCE: FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, VOLUME: 20, ISSUE: 1
AUTHORS: Carlos L Cardoso; Rogerio O Mendes; Paulo Vaz Pires ; Maria L Nunes;
PUBLISHED: 2014, SOURCE: FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, VOLUME: 20, ISSUE: 1
60
TITLE: The influence of fish age, salt level, and MTGase addition on the quality of gels prepared from unwashed mince of Farmed Meagre (Argyrosomus regius)
AUTHORS: Carlos Cardoso; Bernardo Ribeiro; Rogerio Mendes;
PUBLISHED: 2014, SOURCE: FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, VOLUME: 20, ISSUE: 4
AUTHORS: Carlos Cardoso; Bernardo Ribeiro; Rogerio Mendes;
PUBLISHED: 2014, SOURCE: FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, VOLUME: 20, ISSUE: 4
