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Journal of the Science of Food and Agriculture|February 1, 2018
Eating jellyfish: safety, chemical and sensory propertiesAntónio Raposo, Alice Coimbra, Luís Amaral, et al.Marine Drugs|April 26, 2024
Dehydration, Rehydration and Thermal Treatment: Effect on Bioactive Compounds of Red Seaweeds <i>Porphyra umbilicalis</i> and <i>Porphyra linearis</i>Carla Pires, Maria Sapatinha, Rogério Mendes, et al.Journal of the Science of Food and Agriculture|November 8, 2014
Quality changes during cod (Gadus morhua) desalting at different temperaturesHelena Oliveira, Amparo Gonçalves, Maria L Nunes, et al.Journal of the Science of Food and Agriculture|February 4, 2016
Influence of temperature and fish thickness on the mass transfer kinetics during the cod (Gadus morhua) desalting processHelena Oliveira, Amparo Gonçalves, Maria L Nunes, et al.Physiology & Behavior|June 7, 2015
Agonistic sounds signal male quality in the Lusitanian toadfishM Clara P Amorim, Carlotta Conti, Teresa Modesto, et al.Food Research International (Ottawa, Ont.)|September 4, 2017
Natural fortification of trout with dietary macroalgae and selenised-yeast increases the nutritional contribution in iodine and seleniumAna Ramalho Ribeiro, Amparo Gonçalves, Narcisa Bandarra, et al.Foods (Basel, Switzerland)|January 11, 2025
New Perspectives on Canned Fish Quality and Safety on the Road to SustainabilityAntónia Juliana Pais-Costa, António Marques, Helena Oliveira, et al.Food Chemistry|October 12, 2022
Nucleotides and free amino acids in sea urchin Paracentrotus lividus gonads: Contributions for freshness and overall tasteCarolina Camacho, Tatiana Correia, Bárbara Teixeira, et al.Food Chemistry|October 18, 2019
Effect of EDTA enriched diets on farmed fish allergenicity and muscle quality; a proteomics approachCláudia Raposo De Magalhães, Denise Schrama, Flávio Fonseca, et al.Foods (Basel, Switzerland)|June 13, 2025
Do Seaweeds Contribute to Nutritional Composition and Acceptance in Traditional Portuguese Recipes?Maria Lassalete Mendes, António Pires, Amparo Gonçalves, et al.Pageof 3