Ana Gomes‐Bispo - Concepedia

Author

Ana Gomes‐Bispo

Also Known As

A. Gomes, A. Gomes-Bispo, ANDRESSA REGINA GOMES, Ana Gomes, Ana Gomes-Bispo, Ana Gomes‐Bispo, Andrea Alfieri Gomes, Antonio José Ferreira GOMES, Arsenio Martins Gomes, Gomes A.

Publications

860

Citations

H-Index

Concepts

All Affiliations

University of Lisbon Portuguese Sea and Atmosphere Institute Universidade do Porto National Institute of Health Dr. Ricardo Jorge Instituto Nacional de Investigação Agrária e Veterinária

About

Ana Gomes‐Bispo is an author at University of Lisbon specializing in nutrition, microbiology, and food chemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	3	3	140
2	Medicine	3	3	92
3	Public Health	2	2	123
4	Biochemistry	2	2	52
5	Engineering	1	1	19

Ana Gomes‐Bispo

Publications

297

Citations

H-Index

Page 1

	Year	Citations
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, Food Chemistry NutritionSalt ReductionFatty AcidsAnimal NutritionFood Preservation	2016	109
Characterisation of “Catalão” and “Salsichão” Portuguese traditional sausages with salt reduction Marta Laranjo, Ana Gomes‐Bispo, Ana Cristina Agulheiro‐Santos, Meat Science Salt ReductionMeat Science“ Catalão ”	2016	53
Bioactive and nutritional potential of Alaria esculenta and Saccharina latissima Cláudia Afonso, Joana Matos, I. Guarda, Journal of Applied Phycology Food ChemistryNutritionFood Bioactive CompoundBiochemistryAlaria Esculenta	2020	38
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, Biochimie Food ChemistryNutritionBiologyFood CompositionStrong Seasonal Dependence	2020	37
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, European Food Research and Technology BiologySeagrassEngineeringMarine PollutionMarine Chemistry	2020	19
Fatty acids, selenium, and vitamin B12 in chub mackerel (Scomber colias) as nourishment considering seasonality and bioaccessibility as factors Cláudia Afonso, Carlos Cardoso, Ana Gomes‐Bispo, Food Chemistry Food ChemistryNutritionFood FunctionNutrient BioavailabilityDietary Exposure	2022	17
The development of a novel functional food: bioactive lipids in yogurts enriched with<i>Aurantiochytrium</i>sp. biomass Maria C. Paulo, Júlia A. Marques, Carlos Cardoso, Food & Function Lipid AnalysisNutritionInnovative Functional YogurtsFood ChemistryBioactive Lipids	2020	14
Shelf‐life extension and quality improvement of a Portuguese traditional ready‐to‐eat meat product with vinegar Marta Laranjo, Maria Eduarda Potes, Ana Gomes‐Bispo, International Journal of Food Science & Technology	2018	10

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