Carlos Manuel Lourenço Cardoso
AuthID: R-000-QC5
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TITLE: Effect of Microbial Transglutaminase, Dietary Fiber, and Low-Salt Levels Upon Heat-Induced Meagre (Argyrosomus regius) Gels Full Text
AUTHORS: Carlos Cardoso; Bernardo Ribeiro; Rogerio Mendes;
PUBLISHED: 2015, SOURCE: Journal of Aquatic Food Product Technology, VOLUME: 24, ISSUE: 2
AUTHORS: Carlos Cardoso; Bernardo Ribeiro; Rogerio Mendes;
PUBLISHED: 2015, SOURCE: Journal of Aquatic Food Product Technology, VOLUME: 24, ISSUE: 2
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TITLE: Assessing risks and benefits of consuming fish muscle and liver: Novel statistical tools Full Text
AUTHORS: Carlos Cardoso; Claudia Afonso; Helena Maria Lourenco; Maria Leonor Nunes;
PUBLISHED: 2015, SOURCE: JOURNAL OF FOOD COMPOSITION AND ANALYSIS, VOLUME: 38
AUTHORS: Carlos Cardoso; Claudia Afonso; Helena Maria Lourenco; Maria Leonor Nunes;
PUBLISHED: 2015, SOURCE: JOURNAL OF FOOD COMPOSITION AND ANALYSIS, VOLUME: 38
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TITLE: Fatty acids, mercury, and methylmercury bioaccessibility in salmon (Salmo salar) using an in vitro model: Effect of culinary treatment Full Text
AUTHORS: Sara Costa; Claudia Afonso; Carlos Cardoso; Irineu Batista; Nadia Chaveiro; Maria Leonor Nunes; Narcisa Maria Bandarra;
PUBLISHED: 2015, SOURCE: FOOD CHEMISTRY, VOLUME: 185
AUTHORS: Sara Costa; Claudia Afonso; Carlos Cardoso; Irineu Batista; Nadia Chaveiro; Maria Leonor Nunes; Narcisa Maria Bandarra;
PUBLISHED: 2015, SOURCE: FOOD CHEMISTRY, VOLUME: 185
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TITLE: Cape hake protein hydrolysates prepared from alkaline solubilised proteins pre-treated with citric acid and calcium ions: Functional properties and ACE inhibitory activity Full Text
AUTHORS: Pires, C; Teixeira, B; Cardoso, C; Mendes, R; Nunes, ML; Batista, I;
PUBLISHED: 2015, SOURCE: PROCESS BIOCHEMISTRY, VOLUME: 50, ISSUE: 6
AUTHORS: Pires, C; Teixeira, B; Cardoso, C; Mendes, R; Nunes, ML; Batista, I;
PUBLISHED: 2015, SOURCE: PROCESS BIOCHEMISTRY, VOLUME: 50, ISSUE: 6
15
TITLE: Restructured Gel Products from Farmed Meagre (Argyrosomus regius) Muscle: Effect of Low Salt Levels, Psyllium Fiber, and Chilled Storage Full Text
AUTHORS: Carlos Cardoso; Rogerio Mendes;
PUBLISHED: 2015, SOURCE: JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY, VOLUME: 24, ISSUE: 5
AUTHORS: Carlos Cardoso; Rogerio Mendes;
PUBLISHED: 2015, SOURCE: JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY, VOLUME: 24, ISSUE: 5
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TITLE: Benefits and risks associated with consumption of raw, cooked, and canned tuna (Thunnus spp.) based on the bioaccessibility of selenium and methylmercury Full Text
AUTHORS: Afonso, C; Costa, S; Cardoso, C; Oliveira, R; Lourenco, HM; Viula, A; Batista, I; Coelho, I ; Nunes, ML;
PUBLISHED: 2015, SOURCE: ENVIRONMENTAL RESEARCH, VOLUME: 143
AUTHORS: Afonso, C; Costa, S; Cardoso, C; Oliveira, R; Lourenco, HM; Viula, A; Batista, I; Coelho, I ; Nunes, ML;
PUBLISHED: 2015, SOURCE: ENVIRONMENTAL RESEARCH, VOLUME: 143
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TITLE: Effect of seasonal changes on the gelling properties of farmed sea bass (Dicentrarchus labrax)
AUTHORS: Carlos L Cardoso; Rogerio O Mendes; Paulo Vaz Pires ; Maria L Nunes;
PUBLISHED: 2014, SOURCE: FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, VOLUME: 20, ISSUE: 1
AUTHORS: Carlos L Cardoso; Rogerio O Mendes; Paulo Vaz Pires ; Maria L Nunes;
PUBLISHED: 2014, SOURCE: FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, VOLUME: 20, ISSUE: 1
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TITLE: The influence of fish age, salt level, and MTGase addition on the quality of gels prepared from unwashed mince of Farmed Meagre (Argyrosomus regius)
AUTHORS: Carlos Cardoso; Bernardo Ribeiro; Rogerio Mendes;
PUBLISHED: 2014, SOURCE: FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, VOLUME: 20, ISSUE: 4
AUTHORS: Carlos Cardoso; Bernardo Ribeiro; Rogerio Mendes;
PUBLISHED: 2014, SOURCE: FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, VOLUME: 20, ISSUE: 4
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TITLE: Effect of grape dietary fibre on the storage stability of innovative functional seafood products made from farmed meagre (Argyrosomus regius) Full Text
AUTHORS: Bernardo Ribeiro; Carlos Cardoso; Helena A Silva; Carmo Serrano; Cristina Ramos; Paulo C Santos; Rogerio Mendes;
PUBLISHED: 2013, SOURCE: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, VOLUME: 48, ISSUE: 1
AUTHORS: Bernardo Ribeiro; Carlos Cardoso; Helena A Silva; Carmo Serrano; Cristina Ramos; Paulo C Santos; Rogerio Mendes;
PUBLISHED: 2013, SOURCE: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, VOLUME: 48, ISSUE: 1
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TITLE: Risk-benefit assessment of cooked seafood: Black scabbard fish (Aphanopus carbo) and edible crab (Cancer pagurus) as case studies Full Text
AUTHORS: Ana Luisa Maulvault; Carlos Cardoso; Maria Leonor Nunes ; Antonio Marques;
PUBLISHED: 2013, SOURCE: FOOD CONTROL, VOLUME: 32, ISSUE: 2
AUTHORS: Ana Luisa Maulvault; Carlos Cardoso; Maria Leonor Nunes ; Antonio Marques;
PUBLISHED: 2013, SOURCE: FOOD CONTROL, VOLUME: 32, ISSUE: 2
