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Narcisa M. Bandarra
Researcher at University of Porto
Publications - 217
Citations - 7225
Narcisa M. Bandarra is an academic researcher from University of Porto. The author has contributed to research in topics: Polyunsaturated fatty acid & Fatty acid. The author has an hindex of 42, co-authored 192 publications receiving 5650 citations. Previous affiliations of Narcisa M. Bandarra include Instituto Nacional dos Recursos Biológicos & University of Dundee.
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Journal ArticleDOI
Comparison of microalgal biomass profiles as novel functional ingredient for food products
TL;DR: Screening the chemical composition and thermogravimetry properties of five microalgae species with potential application in the food industry found that the carotenogenic C. vulgaris and H. pluvialis showed a higherCarotenoid content, higher fat, low protein and better resistance to thermal treatment.
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Seasonal Changes in Lipid Composition of Sardine (Sardina pilchardus)
TL;DR: The lipid composition of this pelagic species, studies were carried out monthly during one year, and the nonpolar lipids were dominant, mainly composed of triacylglycerols and highest in the fatty season.
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Microalgae as feed ingredients for livestock production and meat quality: A review
Marta S. Madeira,Carlos Cardoso,Paula Lopes,Diogo Coelho,Cláudia Afonso,Narcisa M. Bandarra,José A. M. Prates +6 more
TL;DR: This work was supported by Fundacao para a Ciencia e a Tecnologia (FCT, Portugal) through grant PTDC/CVT-NUT/5931/2014 and individual fellowships to M.S. Cardoso and Diogo Coelho.
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Randomized trial of weight-loss-diets for young adults varying in fish and fish oil content.
Inga Thorsdottir,H Tomasson,Ingibjorg Gunnarsdottir,E Gisladottir,Mairead Kiely,M D Parra,Narcisa M. Bandarra,G Schaafsma,José Alfredo Martínez +8 more
TL;DR: In young, overweight men, the inclusion of either lean or fatty fish, or fish oil as part of an energy-restricted diet resulted in ∼1 kg more weight loss after 4 weeks, than did a similar diet without seafood or supplement of marine origin.
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Microalgae as healthy ingredients for functional food: a review
TL;DR: This review provides an overview of the current knowledge of the health benefits associated with the consumption of microalgae, bioactive compounds, functional ingredients, and health foods.