List of works - Carlos Cardoso

Assessing risks and benefits of consuming fish muscle and liver: Novel statistical tools

article published in 2015

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

scientific article published on 8 May 2015

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

Bioaccessibility of target essential elements and contaminants from Fucus spiralis

Bioprospection of Isochrysis galbana and its potential as a nutraceutical

scientific article published on 24 October 2019

Chemical reagents as probes: Application to fish protein gels and detection of a cysteine TGase in hake

Comparison of fish and oil supplements for a better understanding of the role of fat level and other food constituents in determining bioaccessibility

scientific article published on 13 March 2019

Development of a healthy low-fat fish sausage containing dietary fibre

article

Dietary DHA and health: cognitive function ageing.

scientific article published on 21 November 2016

Dietary DHA, bioaccessibility, and neurobehavioral development in children

scientific article published on 30 June 2017

Dietary Fibers' Effect on the Textural Properties of Fish Heat-Induced Gels

scholarly article by Carlos Cardoso et al published 16 October 2007 in Journal of Aquatic Food Product Technology

Effect of MTGase, Dietary Fiber and UV Irradiation Upon Heat-Induced Gilthead Seabream (Sparus aurata) gels

scientific article published on 18 March 2011

Effect of dietary fibre and MTGase on the quality of mackerel surimi gels

article published in 2009

Effect of salt and MTGase on the production of high quality gels from farmed sea bass

article

Effect of seasonal changes on the gelling properties of farmed sea bass (Dicentrarchus labrax).

scientific article published on 3 June 2013

Effect of transglutaminase and carrageenan on restructured fish products containing dietary fibres

Elemental composition and bioaccessibility of farmed oysters (Crassostrea gigas) fed different ratios of dietary seaweed and microalgae during broodstock conditioning

scientific article published on 28 June 2019

Estimation of risk assessment of some heavy metals intake through black scabbardfish (Aphanopus carbo) consumption in Portugal.

scientific article published on 23 February 2010

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 digest

scientific article published on 20 August 2014

Fatty acid profiles of the main lipid classes of green seaweeds from fish pond aquaculture.

scientific article published on 27 August 2017

Fatty acids, mercury, and methylmercury bioaccessibility in salmon (Salmo salar) using an in vitro model: Effect of culinary treatment.

scientific article published on 4 April 2015

From fish chemical characterisation to the benefit-risk assessment--part A.

scientific article published on 23 October 2012

Instrumental Texture and Sensory Characteristics of Cod Frankfurter Sausages

Investigation of nutraceutical potential of the microalgae<i>Chlorella vulgaris</i>and<i>Arthrospira platensis</i>

scientific article published in 2019

Methylmercury risks and EPA + DHA benefits associated with seafood consumption in Europe

scientific article published on May 2010

Microalgae as healthy ingredients for functional food: a review

scientific article published on 6 July 2017

Pdr18 is involved in yeast response to acetic acid stress counteracting the decrease of plasma membrane ergosterol content and order.

scientific article

Portuguese preschool children: Benefit (EPA+DHA and Se) and risk (MeHg) assessment through the consumption of selected fish species

article

Production of high quality gels from sea bass: Effect of MTGase and dietary fibre

article

Quality Changes During Storage of Fish Sausages Containing Dietary Fiber

article

Quality Characteristics of High Pressure-Induced Hake (Merluccius capensis) Protein Gels with and without MTGase

Quality changes during storage of minced fish products containing dietary fiber and fortified with ω3 fatty acids.

scientific article published on February 2010

Quality differences between heat-induced gels from farmed gilthead sea bream (Sparus aurata) and sea bass (Dicentrarchus labrax)

article published in 2012

Risk assessment of methyl-mercury intake through cephalopods consumption in Portugal.

scientific article published on 31 October 2011

Risks and benefits' consumption of birdbeak dogfish Deania calcea

Risk–benefit assessment of cooked seafood: Black scabbard fish (Aphanopus carbo) and edible crab (Cancer pagurus) as case studies

article published in 2013

Seafood consumption health concerns: The assessment of methylmercury, selenium, and eicosapentaenoic+docosahexaenoic fatty acids intake

article

Stearidonic acid combined with alpha-linolenic acid improves lipemic and neurological markers in a rat model subject to a hypercaloric diet

article by Carlos Cardoso et al published August 2018 in Prostaglandins, Leukotrienes and Essential Fatty Acids

Survey into the seafood consumption preferences and patterns in the portuguese population. Gender and regional variability.

scientific article published on 11 January 2013

The development of a novel functional food: bioactive lipids in yogurts enriched with Aurantiochytrium sp. biomass

scientific article published on 16 October 2020

The emerging farmed fish species meagre (Argyrosomus regius): how culinary treatment affects nutrients and contaminants concentration and associated benefit-risk balance

scientific article published on 27 July 2013

The implications of following dietary advice regarding fish consumption frequency and meal size for the benefit (EPA + DHA and Se) versus risk (MeHg) assessment

scientific article published on 14 January 2019

The influence of fish age, salt level, and Mtgase addition on the quality of gels prepared from unwashed mince of farmed meagre (Argyrosomus regius)

scientific article published on 01 June 2014

Tocopherols in Seafood and Aquaculture Products

scientific article

Towards a deeper understanding of fatty acid bioaccessibility and its dependence on culinary treatment and lipid class: a case study of gilthead seabream (Sparus aurata).

scientific article published on 8 November 2016

List of works by Carlos Cardoso

Assessing risks and benefits of consuming fish muscle and liver: Novel statistical tools

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

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

Bioaccessibility of target essential elements and contaminants from Fucus spiralis

Bioprospection of Isochrysis galbana and its potential as a nutraceutical

Chemical reagents as probes: Application to fish protein gels and detection of a cysteine TGase in hake

Comparison of fish and oil supplements for a better understanding of the role of fat level and other food constituents in determining bioaccessibility

Development of a healthy low-fat fish sausage containing dietary fibre

Dietary DHA and health: cognitive function ageing.

Dietary DHA, bioaccessibility, and neurobehavioral development in children

Dietary Fibers' Effect on the Textural Properties of Fish Heat-Induced Gels

Effect of MTGase, Dietary Fiber and UV Irradiation Upon Heat-Induced Gilthead Seabream (Sparus aurata) gels

Effect of dietary fibre and MTGase on the quality of mackerel surimi gels

Effect of salt and MTGase on the production of high quality gels from farmed sea bass

Effect of seasonal changes on the gelling properties of farmed sea bass (Dicentrarchus labrax).

Effect of transglutaminase and carrageenan on restructured fish products containing dietary fibres

Elemental composition and bioaccessibility of farmed oysters (Crassostrea gigas) fed different ratios of dietary seaweed and microalgae during broodstock conditioning

Estimation of risk assessment of some heavy metals intake through black scabbardfish (Aphanopus carbo) consumption in Portugal.

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 digest

Fatty acid profiles of the main lipid classes of green seaweeds from fish pond aquaculture.

Fatty acids, mercury, and methylmercury bioaccessibility in salmon (Salmo salar) using an in vitro model: Effect of culinary treatment.

From fish chemical characterisation to the benefit-risk assessment--part A.

Instrumental Texture and Sensory Characteristics of Cod Frankfurter Sausages

Investigation of nutraceutical potential of the microalgae<i>Chlorella vulgaris</i>and<i>Arthrospira platensis</i>

Methylmercury risks and EPA + DHA benefits associated with seafood consumption in Europe

Microalgae as healthy ingredients for functional food: a review

Pdr18 is involved in yeast response to acetic acid stress counteracting the decrease of plasma membrane ergosterol content and order.

Portuguese preschool children: Benefit (EPA+DHA and Se) and risk (MeHg) assessment through the consumption of selected fish species

Production of high quality gels from sea bass: Effect of MTGase and dietary fibre

Quality Changes During Storage of Fish Sausages Containing Dietary Fiber

Quality Characteristics of High Pressure-Induced Hake (Merluccius capensis) Protein Gels with and without MTGase

Quality changes during storage of minced fish products containing dietary fiber and fortified with ω3 fatty acids.

Quality differences between heat-induced gels from farmed gilthead sea bream (Sparus aurata) and sea bass (Dicentrarchus labrax)

Risk assessment of methyl-mercury intake through cephalopods consumption in Portugal.

Risks and benefits' consumption of birdbeak dogfish Deania calcea

Risk–benefit assessment of cooked seafood: Black scabbard fish (Aphanopus carbo) and edible crab (Cancer pagurus) as case studies

Seafood consumption health concerns: The assessment of methylmercury, selenium, and eicosapentaenoic+docosahexaenoic fatty acids intake

Stearidonic acid combined with alpha-linolenic acid improves lipemic and neurological markers in a rat model subject to a hypercaloric diet

Survey into the seafood consumption preferences and patterns in the portuguese population. Gender and regional variability.

The development of a novel functional food: bioactive lipids in yogurts enriched with Aurantiochytrium sp. biomass

The emerging farmed fish species meagre (Argyrosomus regius): how culinary treatment affects nutrients and contaminants concentration and associated benefit-risk balance

The implications of following dietary advice regarding fish consumption frequency and meal size for the benefit (EPA + DHA and Se) versus risk (MeHg) assessment

The influence of fish age, salt level, and Mtgase addition on the quality of gels prepared from unwashed mince of farmed meagre (Argyrosomus regius)

Tocopherols in Seafood and Aquaculture Products

Towards a deeper understanding of fatty acid bioaccessibility and its dependence on culinary treatment and lipid class: a case study of gilthead seabream (Sparus aurata).