Afonso C - Search Results

1

Influence of cooking methods and storage time on colour, texture, and fatty acid profile of a novel fish burger for the prevention of cognitive decline.

Valentim J, Afonso C, Gomes R, Gomes-Bispo A, Prates JAM, Bandarra NM, Cardoso C. Valentim J, et al. Among authors: afonso c. Heliyon. 2024 Feb 28;10(5):e27171. doi: 10.1016/j.heliyon.2024.e27171. eCollection 2024 Mar 15. Heliyon. 2024. PMID: 38495145 Free PMC article.

2

Methylmercury risks and EPA + DHA benefits associated with seafood consumption in Europe.

Cardoso C, Bandarra N, Lourenço H, Afonso C, Nunes M. Cardoso C, et al. Among authors: afonso c. Risk Anal. 2010 May;30(5):827-40. doi: 10.1111/j.1539-6924.2010.01409.x. Risk Anal. 2010. PMID: 20604879

3

Risk assessment of methyl-mercury intake through cephalopods consumption in Portugal.

Cardoso C, Lourenço H, Afonso C, Nunes ML. Cardoso C, et al. Among authors: afonso c. Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2012;29(1):94-103. doi: 10.1080/19440049.2011.623284. Epub 2011 Oct 31. Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2012. PMID: 22040306

4

From fish chemical characterisation to the benefit-risk assessment--part A.

Afonso C, Lourenço HM, Cardoso C, Bandarra NM, Carvalho ML, Castro M, Nunes ML. Afonso C, et al. Food Chem. 2013 Apr 15;137(1-4):99-107. doi: 10.1016/j.foodchem.2012.10.014. Epub 2012 Oct 23. Food Chem. 2013. PMID: 23199996

5

The emerging farmed fish species meagre (Argyrosomus regius): how culinary treatment affects nutrients and contaminants concentration and associated benefit-risk balance.

Costa S, Afonso C, Bandarra NM, Gueifão S, Castanheira I, Carvalho ML, Cardoso C, Nunes ML. Costa S, et al. Among authors: afonso c. Food Chem Toxicol. 2013 Oct;60:277-85. doi: 10.1016/j.fct.2013.07.050. Epub 2013 Jul 27. Food Chem Toxicol. 2013. PMID: 23900006 Review.

6

Tocopherols in Seafood and Aquaculture Products.

Afonso C, Bandarra NM, Nunes L, Cardoso C. Afonso C, et al. Crit Rev Food Sci Nutr. 2016;56(1):128-40. doi: 10.1080/10408398.2012.694920. Crit Rev Food Sci Nutr. 2016. PMID: 24915325 Review.

7

Evaluation of the risk/benefit associated to the consumption of raw and cooked farmed meagre based on the bioaccessibility of selenium, eicosapentaenoic acid and docosahexaenoic acid, total mercury, and methylmercury determined by an in vitro digestion model.

Afonso C, Costa S, Cardoso C, Bandarra NM, Batista I, Coelho I, Castanheira I, Nunes ML. Afonso C, et al. Food Chem. 2015 Mar 1;170:249-56. doi: 10.1016/j.foodchem.2014.08.044. Epub 2014 Aug 20. Food Chem. 2015. PMID: 25306342

8

Fatty acids, mercury, and methylmercury bioaccessibility in salmon (Salmo salar) using an in vitro model: Effect of culinary treatment.

Costa S, Afonso C, Cardoso C, Batista I, Chaveiro N, Nunes ML, Bandarra NM. Costa S, et al. Among authors: afonso c. Food Chem. 2015 Oct 15;185:268-76. doi: 10.1016/j.foodchem.2015.03.141. Epub 2015 Apr 4. Food Chem. 2015. PMID: 25952868

9

Benefits and risks associated with consumption of raw, cooked, and canned tuna (Thunnus spp.) based on the bioaccessibility of selenium and methylmercury.

Afonso C, Costa S, Cardoso C, Oliveira R, Lourenço HM, Viula A, Batista I, Coelho I, Nunes ML. Afonso C, et al. Environ Res. 2015 Nov;143(Pt B):130-7. doi: 10.1016/j.envres.2015.04.019. Epub 2015 May 8. Environ Res. 2015. PMID: 25962922

10

Towards a deeper understanding of fatty acid bioaccessibility and its dependence on culinary treatment and lipid class: a case study of gilthead seabream (Sparus aurata).

Costa S, Afonso C, Cardoso C, Oliveira R, Alves F, Nunes ML, Bandarra NM. Costa S, et al. Among authors: afonso c. Br J Nutr. 2016 Nov 28;116(10):1816-1823. doi: 10.1017/S0007114516003780. Epub 2016 Nov 8. Br J Nutr. 2016. PMID: 27821199

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