Zobrazeno 1 - 10
of 24
pro vyhledávání: '"Susana V. Martins"'
Autor:
Paula A. Lopes, Narcisa M. Bandarra, Susana V. Martins, Joana Martinho, Cristina M. Alfaia, Marta S. Madeira, Carlos Cardoso, Cláudia Afonso, Maria C. Paulo, Rui M. A. Pinto, José L. Guil-Guerrero, José A. M. Prates
Publikováno v:
Nutrition & Metabolism, Vol 14, Iss 1, Pp 1-17 (2017)
Abstract Background To overcome the current overexploitation of fish rich in n-3 long chain polyunsaturated fatty acids (LCPUFA), microalgae have become a promising marine lipid source. The purpose of this study was to assess eicosapentaenoic acid (E
Externí odkaz:
https://doaj.org/article/107524cf9db8429b87ae2444e9cc9a8d
Publikováno v:
International Journal of Biological Sciences, Vol 8, Iss 2, Pp 214-227 (2012)
During the finishing phase of bovines, large amounts of subcutaneous and visceral fats are deposited leading to production inefficiencies with major impact on meat quality. A better understanding of the cellularity features of the main fat depots cou
Externí odkaz:
https://doaj.org/article/db8074558c5f4515b1b7d05d0aa00ab8
Autor:
Susana P. Alves, Susana V. Martins, Rui J.B. Bessa, M.A.G. Quaresma, I. Trigo-Rodrigues, A.S. Barreto
Publikováno v:
Meat Science. 92:519-524
The meat lipid fraction of psoas major muscle from 20 adult (10 males and 10 females) feral Iberian red deer ( Cervus elaphus hispanicus ) was characterized by quantification of total fat, total cholesterol, vitamin E and fatty acid (FA) composition,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::18663ba2fb79c1d4d0e8782d425a3bfa
https://doi.org/10.1016/j.meatsci.2012.05.021
https://doi.org/10.1016/j.meatsci.2012.05.021
Autor:
José A. M. Prates, Cristina M. Alfaia, Rui J.B. Bessa, José Pestana, Susana P. Alves, Paula A. Lopes, Ana S. H. Costa, Susana V. Martins
Publikováno v:
Journal of the Science of Food and Agriculture. 92:2428-2435
BACKGROUND: Consumer awareness regarding the intake of beef of organic origin is strongly associated with the beneficial outcomes to human health, the environment and animal welfare. In this paper the effects of slaughter season and muscle type on th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a6732ba38c58fa255423aeb7e87c8fe1
https://doi.org/10.1002/jsfa.5648
https://doi.org/10.1002/jsfa.5648
Autor:
Hugo Pissarra, Marta Estevão, Susana V. Martins, Ana S. H. Costa, José A. M. Prates, Paula Lopes, Rui Pinto, Susana P. Alves, Mário Pinho, Carlos M. G. A. Fontes, Jorge Correia
Publikováno v:
International Journal of Biological Sciences
During the finishing phase of bovines, large amounts of subcutaneous and visceral fats are deposited leading to production inefficiencies with major impact on meat quality. A better understanding of the cellularity features of the main fat depots cou
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1e6322a0e78fdf704842e484beab137a
http://europepmc.org/articles/PMC3258561
http://europepmc.org/articles/PMC3258561
Autor:
Cristina M. Alfaia, Susana V. Martins, Rui J.B. Bessa, José A. M. Prates, Matilde Castro, Susana P. Alves, Paula A. Lopes
Publikováno v:
Lipids. 47:47-58
The effect of dietary conjugated linoleic acid (CLA) supplementation in combination with fat from vegetable versus animal origin on the fatty acid deposition, including that of individual 18:1 and 18:2 (conjugated and non-conjugated) isomers, in the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b9dc9f92b68b647b3cec44c1335bdf93
https://doi.org/10.1007/s11745-011-3626-1
https://doi.org/10.1007/s11745-011-3626-1
Autor:
José Santos-Silva, José A. M. Prates, Susana P. Alves, Susana V. Martins, Eliana Jerónimo, Rui J.B. Bessa
Publikováno v:
Animal Feed Science and Technology. 158:136-145
The effect of dietary sodium bentonite and a blend of sunflower and linseed oils at 1:2 (v/v) on growth, carcass and meat quality and fatty acid (FA) composition of longissimus dorsi muscle of lambs was studied. Thirty-two Merino Branco lambs with in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c8ddf6fb3b992d843133dab297c9f058
https://doi.org/10.1016/j.anifeedsci.2010.04.010
https://doi.org/10.1016/j.anifeedsci.2010.04.010
Autor:
Rui Pinto, Susana V. Martins, Cristina M. Alfaia, Rui J.B. Bessa, José A. M. Prates, Matilde Castro, Paula A. Lopes, Susana P. Alves, P.O. Rodrigues
Publikováno v:
British Journal of Nutrition. 103:869-878
Funding: The authors acknowledge Clinica Médica e Diagnóstico Dr Joaquim Chaves (Alge´s, Portugal) for the technical assistance regarding the serum lipids determination. The present study was supported by FCT POCTI/CVT/2002/44 750 and PTDC/CVT/200
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::40d039a67dd11f2496ca381b09e2026a
https://doi.org/10.1017/s000711450999256x
https://doi.org/10.1017/s000711450999256x
Autor:
Susana P. Alves, J. P. C. Lemos, Rui J.B. Bessa, José A. M. Prates, Susana V. Martins, Ana S. H. Costa, CM Alfaia, Carlos M. G. A. Fontes
Publikováno v:
Food Chemistry. 114:939-946
Thirty two Alentejano purebred bulls were used to investigate the effect of four feeding systems (pasture only, pasture feeding followed by 2 or 4 months of finishing on concentrate, and concentrate only) on meat fatty acid composition (GC-FID), incl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c098c021fcba1da79fb48972ce55e864
https://doi.org/10.1016/j.foodchem.2008.10.041
https://doi.org/10.1016/j.foodchem.2008.10.041
Autor:
Carlos M. G. A. Fontes, Cristina M. Alfaia, Ana P.V. Portugal, Rui J.B. Bessa, José A. M. Prates, Verónica S. Ribeiro, Marta Ribeiro Alves Lourenço, M.A.G. Quaresma, Susana V. Martins, Matilde Castro
Publikováno v:
Meat Science. 72:425-436
The purpose of this study was to characterise and compare the nutritional value of Portuguese Carnalentejana-PDO beef, obtained from Alentejana purebred bullocks reared in a semi-extensive system, with the meat from Alentejana×Charolais crossbred bu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ec43a18f096d19c58c593ca2d6e71c8e
https://doi.org/10.1016/j.meatsci.2005.08.012
https://doi.org/10.1016/j.meatsci.2005.08.012