Irineu Batista
Cited by
Cited by
Seasonal Changes in Lipid Composition of Sardine (Sardina pilchardus)
NM Bandarra, I Batista, ML Nunes, JM Empis, WW Christie
Journal of food science 62 (1), 40-42, 1997
European pennyroyal (Mentha pulegium) from Portugal: Chemical composition of essential oil and antioxidant and antimicrobial properties of extracts and essential oil
B Teixeira, A Marques, C Ramos, I Batista, C Serrano, O Matos, NR Neng, ...
Industrial Crops and Products 36 (1), 81-87, 2012
Seasonal variation in the chemical composition of horse-mackerel (Trachurus trachurus)
NM Bandarra, I Batista, ML Nunes, JM Empis
European Food Research and Technology 212 (5), 535-539, 2001
Physical, chemical and sensory analysis of sardine (Sardina pilchardus) stored in ice
ML Nunes, I Batista, RMO De Campos
Journal of the Science of Food and Agriculture 59 (1), 37-43, 1992
Impact of ultrafiltration and nanofiltration of an industrial fish protein hydrolysate on its bioactive properties
L Picot, R Ravallec, M Fouchereau‐Péron, L Vandanjon, P Jaouen, ...
Journal of the Science of Food and Agriculture 90 (11), 1819-1826, 2010
Antioxidant synergy of α-tocopherol and phospholipids
NM Bandarra, RM Campos, I Batista, ML Nunes, JM Empis
Journal of the American Oil Chemists' Society 76 (8), 905-913, 1999
Characterization of fish protein films incorporated with essential oils of clove, garlic and origanum: Physical, antioxidant and antibacterial properties
B Teixeira, A Marques, C Pires, C Ramos, I Batista, JA Saraiva, ML Nunes
LWT-Food Science and Technology 59 (1), 533-539, 2014
Hake proteins edible films incorporated with essential oils: physical, mechanical, antioxidant and antibacterial properties
C Pires, C Ramos, B Teixeira, I Batista, ML Nunes, A Marques
Food Hydrocolloids 30 (1), 224-231, 2013
Characterization of protein hydrolysates and lipids obtained from black scabbardfish (Aphanopus carbo) by-products and antioxidative activity of the hydrolysates produced
I Batista, C Ramos, J Coutinho, NM Bandarra, ML Nunes
Process Biochemistry 45 (1), 18-24, 2010
Characterization of biodegradable films prepared with hake proteins and thyme oil
C Pires, C Ramos, G Teixeira, I Batista, R Mendes, L Nunes, A Marques
Journal of Food Engineering 105 (3), 422-428, 2011
Antioxidant activity of protein hydrolysates obtained from discarded Mediterranean fish species
PJ García-Moreno, I Batista, C Pires, NM Bandarra, FJ Espejo-Carpio, ...
Food Research International 65, 469-476, 2014
Fractionation of fish protein hydrolysates by ultrafiltration and nanofiltration: impact on peptidic populations
P Bourseau, L Vandanjon, P Jaouen, M Chaplain-Derouiniot, A Massé, ...
Desalination 244 (1-3), 303-320, 2009
Recovery of proteins from fish waste products by alkaline extraction
I Batista
European Food Research and Technology 210 (2), 84-89, 1999
The presence of bioactive peptides in hydrolysates prepared from processing waste of sardine (Sardina pilchardus)
R Ravallec‐Plé, C Charlot, C Pires, V Braga, I Batista, A Van Wormhoudt, ...
Journal of the Science of Food and Agriculture 81 (11), 1120-1125, 2001
Preparation and characterization of peptones obtained by a two-step enzymatic hydrolysis of wholes fish
A Gildberg, I Batista, E Strom
Biotechnology and applied biochemistry 11 (4), 413-423, 1989
Antioxidant and antibacterial activity of essential oil and extracts of bay laurel Laurus nobilis Linnaeus (Lauraceae) from Portugal
C Ramos, B Teixeira, I Batista, O Matos, C Serrano, NR Neng, ...
Natural Product Research 26 (6), 518-529, 2012
Lipid and protein changes during the ensilage of blue whiting (Micromesistius poutassou Risso) by acid and biological methods
M de Lurdes, E Dapkevičius, I Batista, MJR Nout, FM Rombouts, ...
Food chemistry 63 (1), 97-102, 1998
NM Bandarra, PA Pereira, I Batista, MH VILELA
Journal of Food Lipids 10 (1), 25-34, 2003
Evaluation of the risk/benefit associated to the consumption of raw and cooked farmed meagre based on the bioaccessibility of selenium, eicosapentaenoic acid and …
C Afonso, S Costa, C Cardoso, NM Bandarra, I Batista, I Coelho, ...
Food chemistry 170, 249-256, 2015
Benefits and risks associated with consumption of raw, cooked, and canned tuna (Thunnus spp.) based on the bioaccessibility of selenium and methylmercury
C Afonso, S Costa, C Cardoso, R Oliveira, HM Lourenço, A Viula, I Batista, ...
Environmental research 143, 130-137, 2015
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Articles 1–20