Chemical composition and nutritional value of raw and cooked black scabbardfish (Aphanopus carbo)

by Narcisa Maria Bandarra, Irineu Batista, Mari Leonor Nunes
Published 2009-12-01

Production of docosahexaenoic acid by Aurantiochytrium sp. ATCC PRA-276

by Valcenir Júnior Mendes Furlan, Victor Maus, Irineu Batista, Narcisa Maria Bandarra

Evaluation of Tenebrio molitor larvae as an alternative food source

by Sara Costa, Sónia Pedro, Helena Lourenço, Irineu Batista, Bárbara Teixeira, Narcisa M. Bandarra, Daniel Murta, Rui Nunes, Carla Pires
Published 2020-11-01

Evaluation of Marine Microalga Diacronema vlkianum Biomass Fatty Acid Assimilation in Wistar Rats

by Cristina de Mello-Sampayo, Angela Paterna, Ambra Polizzi, Diana Duarte, Irineu Batista, Rui Pinto, Patrícia Gonçalves, Anabela Raymundo, Ana P. Batista, Luísa Gouveia, Beatriz Silva-Lima, Narcisa M. Bandarra
Published 2017-07-01