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Physicochemical properties of iodine and selenium biofortified Sparus aurata and Cyprinus carpio during frozen storage.
Barbosa V, Camacho C, Oliveira H, Anacleto P, Maulvault AL, Delgado I, Ventura M, Dias J, Ribeiro L, Pousão-Ferreira P, Eljasik P, Panicz R, Sobczak M, Tsampa K, Karydas A, Nunes ML, Carvalho ML, Martins M, Marques A. Barbosa V, et al. Among authors: oliveira h. Food Chem. 2022 Dec 15;397:133780. doi: 10.1016/j.foodchem.2022.133780. Epub 2022 Jul 26. Food Chem. 2022. PMID: 35917781
Enriched feeds with iodine and selenium from natural and sustainable sources to modulate farmed gilthead seabream (Sparus aurata) and common carp (Cyprinus carpio) fillets elemental nutritional value.
Barbosa V, Maulvault AL, Anacleto P, Santos M, Mai M, Oliveira H, Delgado I, Coelho I, Barata M, Araújo-Luna R, Ribeiro L, Eljasik P, Sobczak M, Sadowski J, Tórz A, Panicz R, Dias J, Pousão-Ferreira P, Carvalho ML, Martins M, Marques A. Barbosa V, et al. Among authors: oliveira h. Food Chem Toxicol. 2020 Jun;140:111330. doi: 10.1016/j.fct.2020.111330. Epub 2020 Apr 14. Food Chem Toxicol. 2020. PMID: 32302721
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: oliveira h. 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.
Effects of steaming on health-valuable nutrients from fortified farmed fish: Gilthead seabream (Sparus aurata) and common carp (Cyprinus carpio) as case studies.
Barbosa V, Maulvault AL, Anacleto P, Santos M, Mai M, Oliveira H, Delgado I, Coelho I, Barata M, Araújo-Luna R, Ribeiro L, Eljasik P, Sobczak M, Sadowski J, Tórz A, Panicz R, Dias J, Pousão-Ferreira P, Carvalho ML, Martins M, Marques A. Barbosa V, et al. Among authors: oliveira h. Food Chem Toxicol. 2021 Jun;152:112218. doi: 10.1016/j.fct.2021.112218. Epub 2021 Apr 18. Food Chem Toxicol. 2021. PMID: 33882300
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: oliveira h. Food Chem Toxicol. 2021 Jul;153:112262. doi: 10.1016/j.fct.2021.112262. Epub 2021 May 15. Food Chem Toxicol. 2021. PMID: 34004227
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. Food Chem Toxicol. 2021 Sep;155:112431. doi: 10.1016/j.fct.2021.112431. Epub 2021 Jul 19. Food Chem Toxicol. 2021. PMID: 34293428
1,717 results