Cláudia Afonso

Bioaccessibility assessment methodologies and their consequences for the risk–benefit evaluation of food

Carlos Cardoso, Cláudia Afonso, Helena Lourenço et al. · Trends in Food Science & Technology · 2014 · 182 citations

Nutrition, Dietary Exposure, Risk–benefit Evaluation +10

Bioaccessibility of Hg, Cd and As in cooked black scabbard fish and edible crab

Ana Luísa Maulvault, RAQUEL MONTEIRO NOBRE MACHADO, Cláudia Afonso et al. · Food and Chemical Toxicology · 2011 · 118 citations

Food Chemistry, Environmental Engineering, Food Contaminant +10

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

Cláudia Afonso, Sara Costa, Carlos Cardoso et al. · Food Chemistry · 2014 · 82 citations

Food Chemistry, Nutrition, Vitro Digestion Model +11

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

Cláudia Afonso, Sara Costa, Carlos Cardoso et al. · Environmental Research · 2015 · 82 citations

Food Chemistry, Nutrition, Dietary Exposure +10

Potential of microalga Isochrysis galbana: Bioactivity and bioaccessibility

Carolina Bonfanti, Carlos Cardoso, Cláudia Afonso et al. · Algal Research · 2017 · 81 citations · Full text

Algal Cultivation, Algal Biotechnology, Microalga Isochrysis Galbana +2