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Found 7 results
Filtros: Autor is Gonçalves, Amparo  [Clear All Filters]
2010
Matos E, Gonçalves A, Nunes MLeonor, Dinis MTeresa, Dias J. Effect of harvesting stress and slaughter conditions on selected flesh quality criteria of gilthead seabream (Sparus aurata). Aquaculture. 2010;305(1-4):66 - 72. doi:10.1016/j.aquaculture.2010.04.020
2012
Silva TS, Matos E, Cordeiro OD, et al. Dietary tools to modulate glycogen storage in gilthead seabream muscle: glycerol supplementation. J Agric Food Chem. 2012;60(42):10613-24. doi:10.1021/jf3023244
Matos E, Gonçalves A, Bandarra N, et al. Plant proteins and vegetable oil do not have detrimental effects on post-mortem muscle instrumental texture, sensory properties and nutritional value of gilthead seabream. Aquaculture. 2012;358-359:205 - 212. doi:10.1016/j.aquaculture.2012.07.009
2013
Matos E, Silva TS, Wulff T, et al. Influence of supplemental maslinic acid (olive-derived triterpene) on the post-mortem muscle properties and quality traits of gilthead seabream. Aquaculture. 2013;396-399:146 - 155. doi:10.1016/j.aquaculture.2013.02.044
2015
Ribeiro ARamalho, Gonçalves A, Colen R, Nunes MLeonor, Dinis MTeresa, Dias J. Dietary macroalgae is a natural and effective tool to fortify gilthead seabream fillets with iodine: Effects on growth, sensory quality and nutritional value. Aquaculture. 2015;437:51 - 59. doi:10.1016/j.aquaculture.2014.11.028
2016
Ribeiro ARamalho, Gonçalves A, Bandarra N, et al. Natural fortification of trout with dietary macroalgae and selenised-yeast increases the nutritional contribution in iodine and selenium. Food Research International. 2016. doi:10.1016/j.foodres.2016.10.030
2017
Ribeiro ARamalho, Gonçalves A, Barbeiro M, et al. Phaeodactylum tricornutum in finishing diets for gilthead seabream: effects on skin pigmentation, sensory properties and nutritional value. Journal of Applied Phycology. 2017;29(4):1945 - 1956. doi:10.1007/s10811-017-1125-3