Ana Gomes‐Bispo

Impact of salt reduction on biogenic amines, fatty acids, microbiota, texture and sensory profile in traditional blood dry-cured sausages

Marta Laranjo, Ana Gomes‐Bispo, Ana Cristina Agulheiro‐Santos et al. · Food Chemistry · 2016 · 109 citations · Full text

Nutrition, Salt Reduction, Fatty Acids +10

Characterisation of “Catalão” and “Salsichão” Portuguese traditional sausages with salt reduction

Marta Laranjo, Ana Gomes‐Bispo, Ana Cristina Agulheiro‐Santos et al. · Meat Science · 2016 · 53 citations · Full text

Salt Reduction, Meat Science, “ Catalão ”

Bioactive and nutritional potential of Alaria esculenta and Saccharina latissima

Cláudia Afonso, Joana Matos, I. Guarda et al. · Journal of Applied Phycology · 2020 · 38 citations

Food Chemistry, Nutrition, Food Bioactive Compound +7

The chemical composition and lipid profile of the chub mackerel (Scomber colias) show a strong seasonal dependence: Contribution to a nutritional evaluation

Inês Ferreira, Ana Gomes‐Bispo, Helena Lourenço et al. · Biochimie · 2020 · 37 citations

Food Chemistry, Nutrition, Biology +9

Undervalued Atlantic brown seaweed species (Cystoseira abies-marina and Zonaria tournefortii): influence of treatment on their nutritional and bioactive potential and bioaccessibility

Inês Fonseca, I. Guarda, Miguel P. Mourato et al. · European Food Research and Technology · 2020 · 19 citations

Biology, Seagrass, Engineering +7