{"id":130,"date":"2021-02-24T17:55:33","date_gmt":"2021-02-24T17:55:33","guid":{"rendered":"http:\/\/newfood4thought.ipma.pt\/?page_id=130"},"modified":"2021-03-16T14:07:19","modified_gmt":"2021-03-16T14:07:19","slug":"trabalhos","status":"publish","type":"page","link":"https:\/\/newfood4thought.ipma.pt\/en\/trabalhos\/","title":{"rendered":"Scientific work"},"content":{"rendered":"\n<h2 class=\"wp-block-heading\">Published articles<\/h2>\n\n\n\n<div class=\"wp-block-columns are-vertically-aligned-center is-layout-flex wp-container-core-columns-is-layout-28f84493 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-vertically-aligned-center is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:33.33%\">\n<figure class=\"wp-block-image size-thumbnail\"><a href=\"https:\/\/doi.org\/10.1016\/j.biochi.2020.09.022\" target=\"_blank\" rel=\"noopener\"><img loading=\"lazy\" decoding=\"async\" width=\"150\" height=\"150\" src=\"\/wp-content\/uploads\/Paper_Biochimie-150x150.jpeg\" alt=\"\" class=\"wp-image-282\"\/><\/a><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-vertically-aligned-center is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:66.66%\">\n<p>The chemical composition and lipid profile of the chub mackerel (<em>Scomber colias<\/em>) show a strong seasonal dependence: Contribution to a nutritional evaluation.<\/p>\n\n\n\n<p><a rel=\"noreferrer noopener\" href=\"https:\/\/doi.org\/10.1016\/j.biochi.2020.09.022\" target=\"_blank\">https:\/\/doi.org\/10.1016\/j.biochi.2020.09.022<\/a><\/p>\n<\/div>\n<\/div>\n\n\n\n<h2 class=\"wp-block-heading\">Oral communications<\/h2>\n\n\n\n<div class=\"wp-block-columns are-vertically-aligned-center is-layout-flex wp-container-core-columns-is-layout-28f84493 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-vertically-aligned-center is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:33.33%\">\n<figure class=\"wp-block-image size-large is-resized\"><img loading=\"lazy\" decoding=\"async\" src=\"\/wp-content\/uploads\/cf_logo_events.jpg\" alt=\"\" class=\"wp-image-289\" width=\"176\" height=\"176\" srcset=\"https:\/\/newfood4thought.ipma.pt\/wp-content\/uploads\/cf_logo_events.jpg 234w, https:\/\/newfood4thought.ipma.pt\/wp-content\/uploads\/cf_logo_events-150x150.jpg 150w\" sizes=\"auto, (max-width: 176px) 100vw, 176px\" \/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-vertically-aligned-center is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:66.66%\">\n<p>NewFood4Thought \u2013 \u201cExploring the potential of bioactive nutrients for the prevention of Alzheimer\u2019s disease and cognitive aging through <em>in vitro<\/em> assays, <em>in vivo<\/em> verification, and <em>in silico<\/em> quantification of health benefits\u201d. Lectured by Narcisa M. Bandarra at Champalimaud Foundation Meeting, Lisbon, 15<sup>th<\/sup> February 2019.<\/p>\n<\/div>\n<\/div>\n\n\n\n<h2 class=\"wp-block-heading\">Poster communications<\/h2>\n\n\n\n<div class=\"wp-block-columns are-vertically-aligned-center is-layout-flex wp-container-core-columns-is-layout-28f84493 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-vertically-aligned-center is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:33.33%\">\n<figure class=\"wp-block-image size-thumbnail\"><a href=\"\/wp-content\/uploads\/Poster_Congresso-nutri\u00e7\u00e3o_2020.png\" target=\"_blank\" rel=\"noopener\"><img decoding=\"async\" src=\"\/wp-content\/uploads\/Poster_Congresso-nutri\u00e7\u00e3o_2020-150x150.png\" alt=\"\" class=\"wp-image-292\"\/><\/a><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-vertically-aligned-center is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:66.66%\">\n<p>Chub mackerel (<em>Scomber colias<\/em>): a sustainable seafood and a privileged source of DHA. XIX Congresso de Nutri\u00e7\u00e3o e Alimenta\u00e7\u00e3o, organized by Associa\u00e7\u00e3o Portuguesa de Nutri\u00e7\u00e3o. Online edition, 9 and 10<sup>th<\/sup> September 2020.<\/p>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Published articles The chemical composition and lipid profile of the chub mackerel (Scomber colias) show a strong seasonal dependence: Contribution to a nutritional evaluation. https:\/\/doi.org\/10.1016\/j.biochi.2020.09.022 Oral communications NewFood4Thought \u2013 \u201cExploring the potential of bioactive nutrients for the prevention of Alzheimer\u2019s disease and cognitive aging through in vitro assays, in vivo [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":370,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-130","page","type-page","status-publish","has-post-thumbnail","hentry"],"translation":{"provider":"WPGlobus","version":"3.0.0","language":"en","enabled_languages":["pt","en"],"languages":{"pt":{"title":true,"content":true,"excerpt":false},"en":{"title":true,"content":true,"excerpt":false}}},"_links":{"self":[{"href":"https:\/\/newfood4thought.ipma.pt\/en\/wp-json\/wp\/v2\/pages\/130","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/newfood4thought.ipma.pt\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/newfood4thought.ipma.pt\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/newfood4thought.ipma.pt\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/newfood4thought.ipma.pt\/en\/wp-json\/wp\/v2\/comments?post=130"}],"version-history":[{"count":22,"href":"https:\/\/newfood4thought.ipma.pt\/en\/wp-json\/wp\/v2\/pages\/130\/revisions"}],"predecessor-version":[{"id":516,"href":"https:\/\/newfood4thought.ipma.pt\/en\/wp-json\/wp\/v2\/pages\/130\/revisions\/516"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/newfood4thought.ipma.pt\/en\/wp-json\/wp\/v2\/media\/370"}],"wp:attachment":[{"href":"https:\/\/newfood4thought.ipma.pt\/en\/wp-json\/wp\/v2\/media?parent=130"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}