Gonçalves A - Search Results

1

Effects of Industrial Boiling on the Nutritional Profile of Common Octopus (Octopus vulgaris).

Oliveira H, Muniz JA, Bandarra NM, Castanheira I, Coelho IR, Delgado I, Gonçalves S, Lourenço HM, Motta C, Duarte MP, Nunes ML, Gonçalves A. Oliveira H, et al. Among authors: goncalves s, goncalves a. Foods. 2019 Sep 12;8(9):411. doi: 10.3390/foods8090411. Foods. 2019. PMID: 31547442 Free PMC article.

2

Freshness and quality criteria of iced farmed Senegalese sole (Solea senegalensis).

Gonçalves AC, Antas SE, Nunes ML. Gonçalves AC, et al. J Agric Food Chem. 2007 May 2;55(9):3452-61. doi: 10.1021/jf0632942. Epub 2007 Apr 7. J Agric Food Chem. 2007. PMID: 17417866

3

Dietary tools to modulate glycogen storage in gilthead seabream muscle: glycerol supplementation.

Silva TS, Matos E, Cordeiro OD, Colen R, Wulff T, Sampaio E, Sousa V, Valente LM, Gonçalves A, Silva JM, Bandarra N, Nunes ML, Dinis MT, Dias J, Jessen F, Rodrigues PM. Silva TS, et al. Among authors: goncalves a. J Agric Food Chem. 2012 Oct 24;60(42):10613-24. doi: 10.1021/jf3023244. Epub 2012 Oct 16. J Agric Food Chem. 2012. PMID: 22994592

4

Quality changes during cod (Gadus morhua) desalting at different temperatures.

Oliveira H, Gonçalves A, Nunes ML, Vaz-Pires P, Costa R. Oliveira H, et al. Among authors: goncalves a. J Sci Food Agric. 2015 Oct;95(13):2632-40. doi: 10.1002/jsfa.6995. Epub 2014 Dec 11. J Sci Food Agric. 2015. PMID: 25378287

5

Influence of temperature and fish thickness on the mass transfer kinetics during the cod (Gadus morhua) desalting process.

Oliveira H, Gonçalves A, Nunes ML, Vaz-Pires P, Costa R. Oliveira H, et al. Among authors: goncalves a. J Sci Food Agric. 2016 Oct;96(13):4457-64. doi: 10.1002/jsfa.7657. Epub 2016 Mar 11. J Sci Food Agric. 2016. PMID: 26841340

6

Natural fortification of trout with dietary macroalgae and selenised-yeast increases the nutritional contribution in iodine and selenium.

Ramalho Ribeiro A, Gonçalves A, Bandarra N, Nunes ML, Dinis MT, Dias J, Rema P. Ramalho Ribeiro A, et al. Among authors: goncalves a. Food Res Int. 2017 Sep;99(Pt 3):1103-1109. doi: 10.1016/j.foodres.2016.10.030. Epub 2016 Oct 23. Food Res Int. 2017. PMID: 28865621

7

New formulation for producing salmon pâté with reduced sodium content.

Nielsen T, Mihnea M, Båth K, Cunha SC, Fereira R, Fernandes JO, Gonçalves A, Nunes ML, Oliveira H. Nielsen T, et al. Among authors: goncalves a. Food Chem Toxicol. 2020 Sep;143:111546. doi: 10.1016/j.fct.2020.111546. Epub 2020 Jul 5. Food Chem Toxicol. 2020. PMID: 32640332 Free article.

8

Effect of the sodium reduction and smoking system on quality and safety of smoked salmon (Salmo salar).

Muñoz I, Guàrdia MD, Arnau J, Dalgaard P, Bover S, Fernandes JO, Monteiro C, Cunha SC, Gonçalves A, Nunes ML, Oliveira H. Muñoz I, et al. Among authors: goncalves a. Food Chem Toxicol. 2020 Sep;143:111554. doi: 10.1016/j.fct.2020.111554. Epub 2020 Jul 5. Food Chem Toxicol. 2020. PMID: 32640353

9

Strategies to reduce sodium levels in European seabass sausages.

Estévez A, Camacho C, Correia T, Barbosa V, Marques A, Lourenço H, Serrano C, Sapata M, Duarte MP, Pires C, Gonçalves A, Nunes ML, Oliveira H. Estévez A, et al. Among authors: goncalves a. Food Chem Toxicol. 2021 Jul;153:112262. doi: 10.1016/j.fct.2021.112262. Epub 2021 May 15. Food Chem Toxicol. 2021. PMID: 34004227

10

Semi-industrial development of nutritious and healthy seafood dishes from sustainable species.

Oliveira H, Blocquel C, Santos M, Fretigny M, Correia T, Gonçalves A, Cabado AG, López LB, Raaholt BW, Ferraris F, Iacoponi F, Cubadda F, Mantovani A, Vallet E, Vlaemynck G, Fernández-Arribas J, Eljarrat E, López E, López de Alda M, Panicz R, Sobczak M, Eljasik P, Cunha S, Ferreira R, Fernandes JO, Sousa S, Domingues VF, Delerue-Matos C, Marques A, Nunes ML. Oliveira H, et al. Among authors: goncalves a. Food Chem Toxicol. 2021 Sep;155:112431. doi: 10.1016/j.fct.2021.112431. Epub 2021 Jul 19. Food Chem Toxicol. 2021. PMID: 34293428

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