Chemical characterization and preparation of salted minces from bigeye grunt and longfin bonefishBATISTA, Irineu; PIRES, Carla; BANDARRA, Narcisa Maria et al.Journal of food biochemistry. 2001, Vol 25, Num 6, pp 527-540, issn 0145-8884Article

Preparation of Triacylglycerols Rich in Omega-3 Fatty Acids from Sardine Oil Using a Rhizomucor miehei Lipase: Focus in the EPA/DHA RatioBISPO, Paulo; BATISTA, Irineu; BERNARDINO, Raul J et al.Applied biochemistry and biotechnology. 2014, Vol 172, Num 4, pp 1866-1881, issn 0273-2289, 16 p.Article

Chemical composition and nutritional value of raw and fried allis shad (Alosa alosa)PEREIRA, Teresa G; BATISTA, Irineu; BANDARRA, Narcisa M et al.International journal of food science & technology. 2013, Vol 48, Num 6, pp 1303-1308, issn 0950-5423, 6 p.Article

Seasonal variation in the chemical composition of horse-mackerel (Trachurus trachurus)BANDARRA, Narcisa M; BATISTA, Irineu; NUNES, Maria L et al.European food research & technology (Print). 2001, Vol 212, Num 5, pp 535-539, issn 1438-2377Article

Effects of storage temperature and α-tocopherol on oil recovered from sardine minceSELMI, Salah; LIMAM, Zouhour; BATISTA, Irineu et al.International journal of refrigeration. 2011, Vol 34, Num 5, pp 1315-1322, issn 0140-7007, 8 p.Article

CHEMICAL COMPOSITION CHANGES AND FAT OXIDATION IN SARDINE MINCE FOLLOWING SODIUM BICARBONATE AND SODIUM CHLORIDE WASHINGSELMI, Salah; BATISTA, Irineu; SADOK, Saloua et al.Journal of food process engineering. 2010, Vol 33, Num 6, pp 1036-1051, issn 0145-8876, 16 p.Article

Determination of the quality of frozen hake using its microwave dielectric propertiesKENT, Michael; KNÖCHEL, Reinhard; DASCHNER, Frank et al.International journal of food science & technology. 2005, Vol 40, Num 1, pp 55-65, issn 0950-5423, 11 p.Article

Characterization of fish protein films incorporated with essential oils of clove, garlic and origanum: Physical, antioxidant and antibacterial propertiesTEIXEIRA, Bárbara; MARQUES, Antonio; PIRES, Carla et al.Lebensmittel - Wissenschaft + Technologie. 2014, Vol 59, Num 1, pp 533-539, issn 0023-6438, 7 p.Article

Effects of dietary n—3/n—6 ratio on lipid metabolism of gilthead seabream (Sparus aurata)BANDARRA, Narcisa M; REMA, Paulo; BATISTA, Irineu et al.European journal of lipid science and technology (Print). 2011, Vol 113, Num 11, pp 1332-1341, issn 1438-7697, 10 p.Article

Fractionation of Protein Hydrolysates of Fish and Chicken Using Membrane Ultrafiltration: Investigation of Antioxidant ActivityCENTENARO, Graciela Salete; SALAS-MELLADO, Myriam; PIRES, Carla et al.Applied biochemistry and biotechnology. 2014, Vol 172, Num 6, pp 2877-2893, issn 0273-2289, 17 p.Article

Antioxidant activity of protein hydrolysates obtained from discarded Mediterranean fish speciesGARCIA-MORENO, Pedro J; BATISTA, Irineu; PIRES, Carla et al.Food research international. 2014, Vol 65, pp 469-476, issn 0963-9969, 8 p., cArticle

The presence of bioactive peptides in hydrolysates prepared from processing waste of sardine (Sardina pilchardus) = Présence de peptides actifs dans les hydrolysats préparés à partir des déchets de sardines (Sardina pilchardus)RAVALLEC-PLE, Rozenn; CHARLOT, Caroline; PIRES, Carla et al.Journal of the science of food and agriculture. 2001, Vol 81, Num 11, pp 1120-1125, issn 0022-5142Article

Influence of feeding graded levels of canned sardines on the inflammatory markers and tissue fatty acid composition of Wistar ratsRODRIGUES, Pedro O; MARTINS, Susana V; BANDARRA, Narcisa M et al.British journal of nutrition. 2014, Vol 112, Num 3, pp 309-319, issn 0007-1145, 11 p.Article

Reproductive and feeding spatial dynamics of the black scabbardfish, Aphanopus carbo Lowe, 1839, in NE Atlantic inferred from fatty acid and stable isotope analysesFARIAS, Inês; FIGUEIREDO, Ivone; JANEIRO, Ana Isabel et al.Deep-sea research. Part 1. Oceanographic research papers. 2014, Vol 89, pp 84-93, issn 0967-0637, 10 p.Article

Impact of ultrafiltration and nanofiltration of an industrial fish protein hydrolysate on its bioactive propertiesPICOT, Laurent; RAVALLEC, Rozenn; BERGE, Jean-Pascal et al.Journal of the science of food and agriculture. 2010, Vol 90, Num 11, pp 1819-1826, issn 0022-5142, 8 p.Article

Partial characterisation of gelatinolytic activities in herring (Clupea harengus) and sardine (Sardina pilchardus) possibly involved in post-mortem autolysis of ventral muscleSOLVANG FELBERG, Hanne; HAGEN, Lars; SLUPPHAUG, Geir et al.Food chemistry. 2010, Vol 119, Num 2, pp 675-683, issn 0308-8146, 9 p.Article