Published articles
The chemical composition and lipid profile of the chub mackerel (Scomber colias) show a strong seasonal dependence: Contribution to a nutritional evaluation.
Oral communications
NewFood4Thought – “Exploring the potential of bioactive nutrients for the prevention of Alzheimer’s disease and cognitive aging through in vitro assays, in vivo verification, and in silico quantification of health benefits”. Lectured by Narcisa M. Bandarra at Champalimaud Foundation Meeting, Lisbon, 15th February 2019.
Poster communications
Chub mackerel (Scomber colias): a sustainable seafood and a privileged source of DHA. XIX Congresso de Nutrição e Alimentação, organized by Associação Portuguesa de Nutrição. Online edition, 9 and 10th September 2020.