| Microalgae in novel food products L Gouveia, AP Batista, I Sousa, A Raymundo, NM Bandarra Food chemistry research developments 2, 1-37, 2008 | 530 | 2008 |
| Comparison of microalgal biomass profiles as novel functional ingredient for food products AP Batista, L Gouveia, NM Bandarra, JM Franco, A Raymundo Algal Research 2 (2), 164-173, 2013 | 525 | 2013 |
| Microalgae as feed ingredients for livestock production and meat quality: A review MS Madeira, C Cardoso, PA Lopes, D Coelho, C Afonso, NM Bandarra, ... Livestock science 205, 111-121, 2017 | 498 | 2017 |
| 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 | 412 | 1997 |
| Incorporation of Chlorella vulgaris and Spirulina maxima biomass in pasta products. Part 1: Preparation and evaluation M Fradique, AP Batista, MC Nunes, L Gouveia, NM Bandarra, ... Journal of the Science of Food and Agriculture 90 (10), 1656-1664, 2010 | 409 | 2010 |
| Randomized trial of weight-loss-diets for young adults varying in fish and fish oil content I Thorsdottir, H Tomasson, I Gunnarsdottir, E Gisladottir, M Kiely, ... International journal of obesity 31 (10), 1560-1566, 2007 | 397 | 2007 |
| Microalgae as healthy ingredients for functional food: a review J Matos, C Cardoso, NM Bandarra, C Afonso Food & function 8 (8), 2672-2685, 2017 | 384 | 2017 |
| A diet rich in long chain omega-3 fatty acids modulates satiety in overweight and obese volunteers during weight loss D Parra, A Ramel, N Bandarra, M Kiely, JA Martínez, I Thorsdottir Appetite 51 (3), 676-680, 2008 | 251 | 2008 |
| Active food packaging prepared with chitosan and olive pomace T de Moraes Crizel, A de Oliveira Rios, VD Alves, N Bandarra, ... Food Hydrocolloids 74, 139-150, 2018 | 237 | 2018 |
| 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, 535-539, 2001 | 219 | 2001 |
| Halophytes: Gourmet food with nutritional health benefits? L Barreira, E Resek, MJ Rodrigues, MI Rocha, H Pereira, N Bandarra, ... Journal of Food Composition and Analysis 59, 35-42, 2017 | 215 | 2017 |
| 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 A Ramel, A Martinez, M Kiely, G Morais, NM Bandarra, I Thorsdottir Diabetologia 51, 1261-1268, 2008 | 203 | 2008 |
| Isochrysis galbana and Diacronema vlkianum biomass incorporation in pasta products as PUFA’s source M Fradique, AP Batista, MC Nunes, L Gouveia, NM Bandarra, ... LWT-Food Science and Technology 50 (1), 312-319, 2013 | 193 | 2013 |
| Dietary DHA and health: cognitive function ageing C Cardoso, C Afonso, NM Bandarra Nutrition Research Reviews 29 (2), 281-294, 2016 | 191 | 2016 |
| 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, 905-913, 1999 | 174 | 1999 |
| Functional biscuits with PUFA‐ω3 from Isochrysis galbana L Gouveia, C Coutinho, E Mendonca, AP Batista, I Sousa, NM Bandarra, ... Journal of the Science of Food and Agriculture 88 (5), 891-896, 2008 | 165 | 2008 |
| Nutritional quality of African catfish Clarias gariepinus (Burchell 1822): a positive criterion for the future development of the European production of Siluroidei R Rosa, NM Bandarra, ML Nunes International journal of food science & technology 42 (3), 342-351, 2007 | 165 | 2007 |
| 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 | 159 | 2010 |
| 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 | 154 | 2014 |
| Effect of warming on protein, glycogen and fatty acid content of native and invasive clams P Anacleto, AL Maulvault, NM Bandarra, T Repolho, ML Nunes, R Rosa, ... Food Research International 64, 439-445, 2014 | 122 | 2014 |