Carlos Manuel Lourenço Cardoso
AuthID: R-000-QC5
71
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
72
TITLE: Risk assessment of methyl-mercury intake through cephalopods consumption in Portugal Full Text
AUTHORS: Cardoso, C; Lourenco, H; Afonso, C; Nunes, ML ;
PUBLISHED: 2012, SOURCE: FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT, VOLUME: 29, ISSUE: 1
AUTHORS: Cardoso, C; Lourenco, H; Afonso, C; Nunes, ML ;
PUBLISHED: 2012, SOURCE: FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT, VOLUME: 29, ISSUE: 1
73
TITLE: Effect of CO2 dissolution on the shelf life of ready-to-eat Octopus vulgaris Full Text
AUTHORS: Rogerio Mendes; Helena Alves Silva; Patricia Anacleto; Carlos Cardoso;
PUBLISHED: 2011, SOURCE: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, VOLUME: 12, ISSUE: 4
AUTHORS: Rogerio Mendes; Helena Alves Silva; Patricia Anacleto; Carlos Cardoso;
PUBLISHED: 2011, SOURCE: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, VOLUME: 12, ISSUE: 4
74
TITLE: Production of high quality gels from sea bass: Effect of MTGase and dietary fibre Full Text
AUTHORS: Carlos Cardoso; Rogerio Mendes; Paulo Vaz Pires ; Maria L Nunes;
PUBLISHED: 2011, SOURCE: LWT-FOOD SCIENCE AND TECHNOLOGY, VOLUME: 44, ISSUE: 5
AUTHORS: Carlos Cardoso; Rogerio Mendes; Paulo Vaz Pires ; Maria L Nunes;
PUBLISHED: 2011, SOURCE: LWT-FOOD SCIENCE AND TECHNOLOGY, VOLUME: 44, ISSUE: 5
75
TITLE: Chemical reagents as probes: Application to fish protein gels and detection of a cysteine TGase in hake Full Text
AUTHORS: Carlos Cardoso; Rogerio Mendes; Paulo Vaz Pires ; Maria L Nunes;
PUBLISHED: 2011, SOURCE: LWT-FOOD SCIENCE AND TECHNOLOGY, VOLUME: 44, ISSUE: 4
AUTHORS: Carlos Cardoso; Rogerio Mendes; Paulo Vaz Pires ; Maria L Nunes;
PUBLISHED: 2011, SOURCE: LWT-FOOD SCIENCE AND TECHNOLOGY, VOLUME: 44, ISSUE: 4
76
TITLE: Effect of MTGase, Dietary Fiber and UV Irradiation Upon Heat-Induced Gilthead Seabream (Sparus aurata) gels
AUTHORS: Cardoso, CL; Mendes, RO; Vaz Pires, P ; Nunes, ML;
PUBLISHED: 2011, SOURCE: FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, VOLUME: 17, ISSUE: 2
AUTHORS: Cardoso, CL; Mendes, RO; Vaz Pires, P ; Nunes, ML;
PUBLISHED: 2011, SOURCE: FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, VOLUME: 17, ISSUE: 2
77
TITLE: Effect of salt and MTGase on the production of high quality gels from farmed sea bass Full Text
AUTHORS: Carlos Cardoso; Rogerio Mendes; Paulo Vaz Pires ; Maria L Nunes ;
PUBLISHED: 2010, SOURCE: JOURNAL OF FOOD ENGINEERING, VOLUME: 101, ISSUE: 1
AUTHORS: Carlos Cardoso; Rogerio Mendes; Paulo Vaz Pires ; Maria L Nunes ;
PUBLISHED: 2010, SOURCE: JOURNAL OF FOOD ENGINEERING, VOLUME: 101, ISSUE: 1
78
TITLE: Estimation of Risk Assessment of Some Heavy Metals Intake Through Black Scabbardfish (Aphanopus carbo) Consumption in Portugal. Estimation of Risk Assessment of Some Heavy Metals Intake Full Text
AUTHORS: Carlos Cardoso; Ines Farias; Valentina Costa; Maria Nunes ; Leonel Gordo ;
PUBLISHED: 2010, SOURCE: RISK ANALYSIS, VOLUME: 30, ISSUE: 6
AUTHORS: Carlos Cardoso; Ines Farias; Valentina Costa; Maria Nunes ; Leonel Gordo ;
PUBLISHED: 2010, SOURCE: RISK ANALYSIS, VOLUME: 30, ISSUE: 6
79
TITLE: Methylmercury Risks and EPA plus DHA Benefits Associated with Seafood Consumption in Europe. Methylmercury Risks and EPA + DHA Benefits Associated with Seafood Full Text
AUTHORS: Carlos Cardoso; Narcisa Bandarra; Helena Lourenco; Claudia Afonso; Maria Nunes ;
PUBLISHED: 2010, SOURCE: RISK ANALYSIS, VOLUME: 30, ISSUE: 5
AUTHORS: Carlos Cardoso; Narcisa Bandarra; Helena Lourenco; Claudia Afonso; Maria Nunes ;
PUBLISHED: 2010, SOURCE: RISK ANALYSIS, VOLUME: 30, ISSUE: 5
80
TITLE: Quality Changes During Storage of Minced Fish Products Containing Dietary Fiber and Fortified with omega 3 Fatty Acids
AUTHORS: Cardoso, C; Mendes, R; Pedro, S ; Vaz Pires, P ; Nunes, ML ;
PUBLISHED: 2010, SOURCE: FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, VOLUME: 16, ISSUE: 1
AUTHORS: Cardoso, C; Mendes, R; Pedro, S ; Vaz Pires, P ; Nunes, ML ;
PUBLISHED: 2010, SOURCE: FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, VOLUME: 16, ISSUE: 1
