J. Matos

发表

Yogurt Enriched with Isochrysis galbana: An Innovative Functional Food

N. Bandarra, M. Serralheiro, C. Afonso, 2021, Foods.

Microalgae as healthy ingredients for functional food: a review.

N. Bandarra, C. Afonso, C. Cardoso, 2017, Food & function.

The chemical composition and lipid profile of the chub mackerel (Scomber colias) show a strong seasonal dependence: Contribution to a nutritional evaluation.

N. Bandarra, H. Lourenço, J. Prates, 2020, Biochimie.

Evaluation of phenolic compounds composition, antioxidant activity and bioavailability of phenols in dried thistle flower

F. Gonçalves, R. Guiné, J. Matos, 2017, Journal of Food Measurement and Characterization.

Key Constituents and Antioxidant Activity of Novel Functional Foods Developed with Skeletonema Sp. Biomass

N. Bandarra, H. Pereira, C. Afonso, 2021, Journal of Aquatic Food Product Technology.

Treptacantha abies-marina (S.G. Gmelin) Kützing: Characterization and Application as a Whole Food Ingredient

N. Bandarra, C. Afonso, C. Cardoso, 2020 .

Commercial Red Seaweed in Portugal (Gelidium sesquipedale and Pterocladiella capillacea, Florideophyceae): Going beyond a Single-Purpose Product Approach by Valorizing Bioactivity

N. Bandarra, C. Afonso, C. Cardoso, 2019, Thalassas: An International Journal of Marine Sciences.

Lipid composition and some bioactivities of 3 newly isolated microalgae (Tetraselmis sp. IMP3, Tetraselmis sp. CTP4, and Skeletonema sp.)

N. Bandarra, H. Pereira, L. Barreira, 2019, Aquaculture International.

Azorean macroalgae (Petalonia binghamiae, Halopteris scoparia and Osmundea pinnatifida) bioprospection: a study of fatty acid profiles and bioactivity

N. Bandarra, C. Afonso, C. Cardoso, 2018, International Journal of Food Science & Technology.

Decision letter for "Antioxidant and anti-inflammatory activities of ethyl acetate extracts of chub mackerel (Scomber colias): a thorough seasonal evaluation"

N. Bandarra, J. Prates, C. Afonso, 2021, International Journal of Food Science & Technology.

Elaboration of Blends of Pitaya Pulps With Acerola

Airton Gonçalves de Oliveira, J. Matos, R. M. F. Figueirêdo, 2021 .

O Physico-chemical properties of mango pulp and cajarana blends

J. Matos, R. M. F. Figueirêdo, M. S. Moraes, 2020 .

Elemental composition and bioaccessibility of farmed oysters (Crassostrea gigas) fed different ratios of dietary seaweed and microalgae during broodstock conditioning

N. Bandarra, C. Afonso, J. Matos, 2019, Food science & nutrition.

Production and bioaccessibility of Emiliania huxleyi biomass and bioactivity of its aqueous and ethanolic extracts

N. Bandarra, C. Afonso, C. Cardoso, 2021, Journal of Applied Phycology.

Bioactive and nutritional potential of Alaria esculenta and Saccharina latissima

N. Bandarra, C. Afonso, A. Gomes‐Bispo, 2020 .

Investigation of nutraceutical potential of the microalgae Chlorella vulgaris and Arthrospira platensis

N. Bandarra, C. Afonso, J. Matos, 2019, International Journal of Food Science & Technology.

Effect of catechin on gastric ulcers induced by ethanol in rats

J. Matos, M. C. C. Martins, S. M. Ribeiro, 2012 .

Undervalued Atlantic brown seaweed species (Cystoseira abies-marina and Zonaria tournefortii): influence of treatment on their nutritional and bioactive potential and bioaccessibility

N. Bandarra, C. Afonso, A. Gomes‐Bispo, 2020, European Food Research and Technology.

Elemental composition and bioaccessibility of three insufficiently studied Azorean macroalgae

N. Bandarra, C. Afonso, C. Cardoso, 2020, International Journal of Food Science & Technology.

Drying process, storage conditions, and time alter the biochemical composition and bioactivity of the anti-greenhouse seaweed Asparagopsis taxiformis

N. Bandarra, C. Afonso, C. Cardoso, 2020, European Food Research and Technology.

Influence of bioaccessibility of total mercury, methyl-mercury and selenium on the risk/benefit associated to the consumption of raw and cooked blue shark (Prionace glauca).

H. Lourenço, C. Afonso, J. Matos, 2015, Environmental research.

Bioprospection of Isochrysis galbana and its potential as a nutraceutical.

N. Bandarra, C. Afonso, C. Cardoso, 2019, Food & function.

Evaluation of three seaweeds Gracilaria bursa-pastoris, Ulva rigida and Gracilaria cornea as dietary ingredients in European sea bass (Dicentrarchus labrax) juveniles

I. Pinto, J. Matos, A. Gouveia, 2006 .

Bioactive and nutritional potential of Alaria esculenta and Saccharina latissima

N. Bandarra, C. Afonso, A. Gomes‐Bispo, 2020, Journal of Applied Phycology.

Experimental integrated aquaculture of fish and red seaweeds in Northern Portugal

I. Pinto, J. Matos, Rui Pedro Gomes Pereira, 2006 .

Bioprospection of Isochrysis galbana and its potential as a nutraceutical.

N. Bandarra, C. Afonso, C. Cardoso, 2019, Food & function.

The role of ammonium in photoprotection against high irradiance in the red alga Grateloupia lanceola

F. Figueroa, I. Pinto, P. Huovinen, 2006 .

The use of chlorophyll fluorescence for monitoring photosynthetic condition of two tank-cultivated red macroalgae using fishpond effluents

F. Figueroa, L. Mata, João Silva, 2006 .

Optimization of the Production Process of Bishop’s Crown Pepper (Capsicum baccatum var.) Hydroalcoholic Extract

Mailson Gonçalves Gregório, Alícia Nayana dos Santos Lima de Brito, Airton Gonçalves de Oliveira, 2020 .

Microalgae as healthy ingredients for functional food: a review.

N. Bandarra, C. Afonso, C. Cardoso, 2017, Food & function.