Cláudia Afonso
0000-0002-5717-818X
Instituto Portugues do Mar e da Atmosfera
76 papers found
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A Study of Lipid Bioaccessibility in Canned Sardine (Sardina pilchardus) and Chub Mackerel (Scomber japonicus)
Comparison of fish and oil supplements for a better understanding of the role of fat level and other food constituents in determining bioaccessibility
The implications of following dietary advice regarding fish consumption frequency and meal size for the benefit (EPA + DHA and Se) versus risk (MeHg) assessment
Microalgas: bioprospeção de bioativos de interesse para a indústria alimentar
Bioprospection ofIsochrysis galbanaand its potential as a nutraceutical
Bioaccessibility of target essential elements and contaminants from Fucus spiralis
Azorean macroalgae ( Petalonia binghamiae , Halopteris scoparia and Osmundea pinnatifida ) bioprospection: a study of fatty acid profiles and bioactivity
Stearidonic acid combined with alpha-linolenic acid improves lipemic and neurological markers in a rat model subject to a hypercaloric diet
Assessment of Toxic Metals and Hazardous Substances in Tattoo Inks Using Sy-XRF, AAS, and Raman Spectroscopy
Bioaccessibility in risk-benefit analysis of raw and cooked seabream consumption
Portuguese preschool children: Benefit (EPA+DHA and Se) and risk (MeHg) assessment through the consumption of selected fish species
Composition, Anti-inflammatory Activity, and Bioaccessibility of Green Seaweeds from Fish Pond Aquaculture
Composition and bioaccessibility of elements in green seaweeds from fish pond aquaculture
Potential of microalga Isochrysis galbana : Bioactivity and bioaccessibility
Microalgae as feed ingredients for livestock production and meat quality: A review
Markers of neuroprotection of combined EPA and DHA provided by fish oil are higher than those of EPA (Nannochloropsis) and DHA (Schizochytrium) from microalgae oils in Wistar rats
Fatty acid profiles of the main lipid classes of green seaweeds from fish pond aquaculture
Dietary DHA, bioaccessibility, and neurobehavioral development in children
The impact of alternative dietary lipids on the in vitro bioaccessibility of sole fillets for human consumption
Microalgae as healthy ingredients for functional food: a review
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