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The emerging farmed fish species meagre (Argyrosomus regius): how culinary treatment affects nutrients and contaminants concentration and associated benefit-risk balance.Tocopherols in Seafood and Aquaculture Products.Dietary DHA and health: cognitive function ageing.Dietary DHA, bioaccessibility, and neurobehavioral development in children.Microalgae as healthy ingredients for functional food: a review.Risk assessment of methyl-mercury intake through cephalopods consumption in Portugal.Benefits and risks associated with consumption of raw, cooked, and canned tuna (Thunnus spp.) based on the bioaccessibility of selenium and methylmercury.Quality changes during storage of minced fish products containing dietary fiber and fortified with ω3 fatty acids.Methylmercury risks and EPA + DHA benefits associated with seafood consumption in Europe.Effect of seasonal changes on the gelling properties of farmed sea bass (Dicentrarchus labrax).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 digestFrom fish chemical characterisation to the benefit-risk assessment--part A.Fatty acid profiles of the main lipid classes of green seaweeds from fish pond aquaculture.Towards a deeper understanding of fatty acid bioaccessibility and its dependence on culinary treatment and lipid class: a case study of gilthead seabream (Sparus aurata).Estimation of risk assessment of some heavy metals intake through black scabbardfish (Aphanopus carbo) consumption in Portugal.Survey into the seafood consumption preferences and patterns in the portuguese population. Gender and regional variability.Fatty acids, mercury, and methylmercury bioaccessibility in salmon (Salmo salar) using an in vitro model: Effect of culinary treatment.Pdr18 is involved in yeast response to acetic acid stress counteracting the decrease of plasma membrane ergosterol content and order.Assessing risks and benefits of consuming fish muscle and liver: Novel statistical toolsBioaccessibility assessment methodologies and their consequences for the risk–benefit evaluation of foodRisk–benefit assessment of cooked seafood: Black scabbard fish (Aphanopus carbo) and edible crab (Cancer pagurus) as case studiesSeafood consumption health concerns: The assessment of methylmercury, selenium, and eicosapentaenoic+docosahexaenoic fatty acids intakeQuality differences between heat-induced gels from farmed gilthead sea bream (Sparus aurata) and sea bass (Dicentrarchus labrax)Risks and benefits' consumption of birdbeak dogfish Deania calceaChemical reagents as probes: Application to fish protein gels and detection of a cysteine TGase in hakeEffect of MTGase, Dietary Fiber and UV Irradiation Upon Heat-Induced Gilthead Seabream (Sparus aurata) gelsProduction of high quality gels from sea bass: Effect of MTGase and dietary fibreEffect of salt and MTGase on the production of high quality gels from farmed sea bassQuality Characteristics of High Pressure-Induced Hake (Merluccius capensis) Protein Gels with and without MTGaseEffect of dietary fibre and MTGase on the quality of mackerel surimi gelsInstrumental Texture and Sensory Characteristics of Cod Frankfurter SausagesDevelopment of a healthy low-fat fish sausage containing dietary fibreQuality Changes During Storage of Fish Sausages Containing Dietary FiberDietary Fibers' Effect on the Textural Properties of Fish Heat-Induced GelsEffect of transglutaminase and carrageenan on restructured fish products containing dietary fibresBioaccessibility of target essential elements and contaminants from Fucus spiralisStearidonic acid combined with alpha-linolenic acid improves lipemic and neurological markers in a rat model subject to a hypercaloric dietPortuguese preschool children: Benefit (EPA+DHA and Se) and risk (MeHg) assessment through the consumption of selected fish speciesComparison of fish and oil supplements for a better understanding of the role of fat level and other food constituents in determining bioaccessibilityThe influence of fish age, salt level, and Mtgase addition on the quality of gels prepared from unwashed mince of farmed meagre (Argyrosomus regius)
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P50
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Carlos Cardoso
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Carlos Cardoso
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Carlos Cardoso
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Carlos Cardoso
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Carlos Cardoso
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Carlos Cardoso
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Carlos Cardoso
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Carlos Cardoso
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Carlos Cardoso
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