Narcisa M. Bandarra - Concepedia

Author

Narcisa M. Bandarra

Portuguese Sea and Atmosphere Institute ORCID

Also Known As

BANDARRA, Narcisa Maria; Department of Aquaculture, Faculty of Fisheries, Ege University, Bornova, Turkey, Bandarra NM, Bandarra Narcisa, Bandarra, N., Bandarra, N. M., Bandarra, Narcisa, Bandarra, Narcisa M., Joana Coutinho, N Bandarra, N M Bandarra

284

Publications

9.7K

Citations

H-Index

168

Concepts

All Affiliations

Portuguese Sea and Atmosphere Institute Universidade do Porto University of Lisbon Instituto de Investigacao das Pescas e do Mar National Institute of Health Dr. Ricardo Jorge

About

Narcisa M. Bandarra is an author at Portuguese Sea and Atmosphere Institute specializing in nutrition, metabolism, and physiology.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	25	36	2.1K
2	Engineering	14	20	648
3	Education	2	2	62
4	Arts	1	1	80
5	Management	1	1	44

Narcisa M. Bandarra

150

Publications

7.8K

Citations

H-Index

Page 1

	Year	Citations
Comparison of microalgal biomass profiles as novel functional ingredient for food products Ana Paula Batista, Luísa Gouveia, Narcisa M. Bandarra, Algal Research Algal BiomassAlgal CultivationAlgal BiotechnologyNovel Functional IngredientMicroalgal Biomass Profiles	2013	438
Seasonal Changes in Lipid Composition of Sardine ( <i>Sardina pilchardus</i> ) Narcisa M. Bandarra, Irineu Batista, María Leonor Nunes, Journal of Food Science	1997	280
Incorporation of <i>Chlorella vulgaris</i> and <i>Spirulina maxima</i> biomass in pasta products. Part 1: Preparation and evaluation Mónica Fradique, Ana Paula Batista, Maria Cristiana Nunes, Journal of the Science of Food and Agriculture	2010	263
Randomized trial of weight-loss-diets for young adults varying in fish and fish oil content Helgi Tómasson, Ingibjörg Gunnarsdóttir, Elísabet U Gísladóttir, International Journal of Obesity ObesityNutritionYoung AdultsPublic Health NutritionDietary Habits	2007	259
Active food packaging prepared with chitosan and olive pomace Tainara de Moraes Crizel, Alessandro de Oliveira Rios, Vítor D. Alves, Food Hydrocolloids Food ChemistryEdible FilmFood PackagingEdible PackagingActive Food Packaging	2017	212
Halophytes: Gourmet food with nutritional health benefits? Luísa Barreira, Eva Rešek, Maria João Rodrigues, Journal of Food Composition and Analysis NutritionGourmet FoodNutritive ValuePublic Health NutritionNutritional Sciences	2017	177
A diet rich in long chain omega-3 fatty acids modulates satiety in overweight and obese volunteers during weight loss Dolores Aleixandre Parra, Alfons Ramel, Narcisa M. Bandarra, Appetite ObesityNutritionMetabolic SyndromeWeight LossOmega-3 Fatty Acid	2008	159
Seasonal variation in the chemical composition of horse-mackerel ( Trachurus trachurus ) Narcisa M. Bandarra, Irineu Batista, María Leonor Nunes, European Food Research and Technology Seasonal VariationTrachurus TrachurusChemical Composition	2001	158
Isochrysis galbana and Diacronema vlkianum biomass incorporation in pasta products as PUFA’s source Mónica Fradique, Ana Paula Batista, Maria Cristiana Nunes, LWT NutritionFood AnalysisPufa ’Omega-3 Fatty AcidsFood Chemistry	2012	153
Beneficial effects of long-chain n-3 fatty acids included in an energy-restricted diet on insulin resistance in overweight and obese European young adults Alfons Ramel, Máiréad Kiely, Gilberto Santos Morais, Diabetologia Insulin ResistanceMetabolic SyndromeObesityNutritionBeneficial Effects	2008	132

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