Found 7 results
Filters: Author is Nunes, Maria Leonor [Clear All Filters]
Farmed fish as a functional food: Perception of fish fortification and the influence of origin – Insights from Portugal. Aquaculture. 2019;501:22 - 31. doi:10.1016/j.aquaculture.2018.11.002
. 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
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
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
. 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
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
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
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