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Carlos Manuel Lourenço Cardoso. Concluiu o(a) Doutoramento em Engenharia Química em 1998/02/09 pelo(a) Universidade de Lisboa Instituto Superior Técnico, Doutoramento em Ciência Animal em 2011/12/20 pelo(a) Universidade do Porto Instituto de Ciências Biomédicas Abel Salazar e Doutoramento em Ciência Animal - Especialidade em Tecnologia dos Produtos Animais em 2011/12/20 pelo(a) Universidade do Porto Instituto de Ciências Biomédicas Abel Salazar. É Post-Doc Researcher no(a) Instituto Português do Mar e da Atmosfera. Publicou 71 artigos em revistas especializadas. Possui 1 livro(s). Atua na(s) área(s) de Ciências Agrárias com ênfase em Biotecnologia Agrária e Alimentar com ênfase em Biotecnologia Agrária e Biotecnologia Alimentar.
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Identificação

Identificação pessoal

Nome completo
Carlos Manuel Lourenço Cardoso

Nomes de citação

  • Cardoso, Carlos

Identificadores de autor

Ciência ID
871C-EF6E-4635
ORCID iD
0000-0001-7273-0676

Domínios de atuação

  • Ciências Agrárias - Biotecnologia Agrária e Alimentar - Biotecnologia Agrária e Biotecnologia Alimentar

Idiomas

Idioma Conversação Leitura Escrita Compreensão Peer-review
Inglês Utilizador proficiente (C1) Utilizador proficiente (C1) Utilizador proficiente (C1) Utilizador proficiente (C1)
Francês Utilizador elementar (A1) Utilizador elementar (A1) Utilizador elementar (A1) Utilizador elementar (A1)
Alemão Utilizador elementar (A1) Utilizador independente (B1) Utilizador elementar (A1) Utilizador elementar (A1)
Árabe Utilizador elementar (A1)
Formação
Grau Classificação
2011/12/20
Concluído
 Ciência Animal - Especialidade em Tecnologia dos Produtos Animais (Doutoramento)
Universidade do Porto Instituto de Ciências Biomédicas Abel Salazar, Portugal
"Underutilized Fish Species and Fish Processing By-Products Upgrading Strategies" (TESE/DISSERTAÇÃO)
 Aprovado com Distinção
2011/12/20
Concluído
 Ciência Animal (Doutoramento)
Especialização em Área de especialidade: Tecnologia dos Produtos Animais
Universidade do Porto Instituto de Ciências Biomédicas Abel Salazar, Portugal
"Underutilized Fish Species and Fish Processing by-products Upgrading Strategies" (TESE/DISSERTAÇÃO)
 Aprovado com distinção
1998/02/09
Concluído
 Engenharia Química (Doutoramento)
Universidade de Lisboa Instituto Superior Técnico, Portugal
 17
Percurso profissional

Ciência

Categoria Profissional
Instituição de acolhimento 		Empregador
2021/12/01 - Atual Investigador Auxiliar (carreira) (Investigação) Instituto Português do Mar e da Atmosfera, Portugal

Outros

Categoria Profissional
Instituição de acolhimento 		Empregador
2015/07/01 - 2021/11/30 Post-Doc Researcher Instituto Português do Mar e da Atmosfera, Portugal
2015/07/01 - 2020 Post-Doc Researcher Universidade do Porto Centro Interdisciplinar de Investigação Marinha e Ambiental, Portugal
2013/01/21 - 2015/06/30 Chief Chemist BioAtlantis Limited, Irlanda
2000/01/01 - 2013/01/18 Investigation scholarship holder/Researcher Instituto Português do Mar e da Atmosfera, Portugal
1998/05/01 - 1999/01/31 Investigation scholarship holder Universidade de Lisboa Instituto Superior Técnico, Portugal
Projetos

Bolsa

Designação Financiadores
2015/07 - Atual Seafood Lipids Bioaccessibility and a More Accurate Assessment of the Risk-Benefit Binomial for Seafood Consumption
SFRH/BPD/102689/2014
 Fundação para a Ciência e a Tecnologia
2023/12/01 - 2026/11/30 AQUAFISH 0.0 - Improving the acceptance and social awareness in the consumption of sustainable marine food products developed under the zero-waste philosophy
EAPA_0062/2022
Investigador
Em curso
2022/06/15 - 2026/06/14 FISHEUTRUST - European integration of new technologies and social-economic solutions for increasing consumer trust and engagement in seafood products
101060712
Investigador
Instituto Português do Mar e da Atmosfera, Portugal
Em curso
2022/07/01 - 2023/06/01 RASCS - Risk Assessment of Contaminants in Seafood
GP/EFSA/ENCO/2020/03
Investigador
European Food Safety Authority
Concluído
2007/12 - 2011/12 PhD
SFRH/BD/36455/2007
 Fundação para a Ciência e a Tecnologia

Projeto

Designação Financiadores
2019/10/01 - Atual 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”
Lisboa-01-0145-FEDER-030455
Investigador
Instituto Português do Mar e da Atmosfera, Portugal
Em curso
2018/03/01 - Atual I9+ PROALGA - Inovação na Utilização de Recursos Marinhos
MAR2020-16-01-03-FMP-0011
Investigador
Instituto Português do Mar e da Atmosfera, Portugal
 Governo da República Portuguesa Ministério do Planeamento e das Infraestruturas
Em curso
2018/01/01 - Atual AQUAMAX - Rações Inovadoras para a Aquacultura com Base na Bioprospecção e Extracção de Bioactivos de Algas
MAR2020-16.02.01-FMP-0047
Investigador
Instituto Português do Mar e da Atmosfera, Portugal
 Governo da República Portuguesa Ministério do Planeamento e das Infraestruturas
Em curso
2017/07/01 - Atual AlgaRed+ - Rede Transfronteiriça para o Desenvolvimento de Produtos Inovadores com Microalgas
0055_ALGARED_PLUS_5_E
Investigador
Instituto Português do Mar e da Atmosfera, Portugal
 Governo da República Portuguesa
Em curso
2017/03/01 - Atual Algavalue - Valorização dos subprodutos do processo biotecnológico de produção de esqualeno e DHA pela microalga Aurantiochytrium sp.
17680
Investigador
Instituto Português do Mar e da Atmosfera, Portugal
 Governo da República Portuguesa Ministério do Planeamento e das Infraestruturas
Em curso
Produções

Publicações

Artigo em conferência
  1. Cardoso, Carlos. "Lipid and mineral composition and elemental bioaccessibility of farmed oysters (Crassostrea gigas) fed different alga-based diets". Trabalho apresentado em 49th West European Fish Technologists’ Association annual meeting, Torshavn, 2019.
    Publicado
  2. Cardoso, Carlos. "Algal consumption: Weighing benefits against risks". Trabalho apresentado em EuroFoodChem XX Conference, Porto, 2019.
    Publicado
  3. Cardoso, Carlos. "First results on sea urchins (Paracentrotus lividus) aquaculture trials in Portugal.". Trabalho apresentado em 48th West European Fish Technologists’ Association annual meeting, Lisboa, 2018.
    Publicado
Artigo em revista
  1. Jorge Valentim; Cláudia Afonso; Romina Gomes; Ana Gomes-Bispo; José A.M. Prates; Narcisa M. Bandarra; Carlos Cardoso. "Influence of cooking methods and storage time on colour, texture, and fatty acid profile of a novel fish burger for the prevention of cognitive decline". Heliyon (2024): https://doi.org/10.1016/j.heliyon.2024.e27171.
    10.1016/j.heliyon.2024.e27171
  2. Sabrina Sales; Helena M. Lourenço; Narcisa M. Bandarra; Cláudia Afonso; Joana Matos; Maria João Botelho; Maria Fernanda Pessoa; et al. "How Biological Activity in Sea Cucumbers Changes as a Function of Species and Tissue". Foods (2023): https://doi.org/10.3390/foods13010035.
    10.3390/foods13010035
  3. Maria Sapatinha; Cláudia M. Afonso; Carlos L. Cardoso; Carla Pires; Rogério Mendes; María P. Montero; María C. Gómez-Guillén; Narcisa M. Bandarra. "Lipid nutritional value and bioaccessibility of novel ready-to-eat seafood products with encapsulated bioactives". International Journal of Food Science & Technology (2023): https://doi.org/10.1111/ijfs.16062.
    10.1111/ijfs.16062
  4. Cardoso, C.; Almeida, J.; Coelho, I.; Delgado, I.; Gomes, R.; Quintã, R.; Bandarra, N.M.; Afonso, C.. "Farming a wild seaweed and changes to its composition, bioactivity, and bioaccessibility: The Saccorhiza polyschides case study". Aquaculture 566 (2023): 739217. http://dx.doi.org/10.1016/j.aquaculture.2022.739217.
    Publicado • 10.1016/j.aquaculture.2022.739217
  5. Afonso, Cláudia; Cardoso, Carlos; Gomes-Bispo, Ana; Ferreira, Inês; Rego, Andreia; Coelho, Inês; Motta, Carla; et al. "Fatty acids, selenium, and vitamin B12 in chub mackerel (Scomber colias) as nourishment considering seasonality and bioaccessibility as factors". Food Chemistry 403 (2023): 134455. http://dx.doi.org/10.1016/j.foodchem.2022.134455.
    Publicado • 10.1016/j.foodchem.2022.134455
  6. Sales, S.S.; Lourenço, H.M.; Bandarra, N.M.; Cardoso, C.; Brito, P.; Botelho, M.J.; Gonçalves, S.; et al. "Elemental composition and in vitro bioaccessibility assessment of holothuroids". Journal of Food Composition and Analysis 115 (2023): 104986. http://dx.doi.org/10.1016/j.jfca.2022.104986.
    Publicado • 10.1016/j.jfca.2022.104986
  7. C. Afonso; D. R. Julião; E. Pinto; A. Almeida; I. M. P. L. V. O. Ferreira; N. M. Bandarra; Carlos Cardoso. "The effect of drying process on undervalued brown and red seaweed species: elemental composition". Journal of Applied Phycology (2022): https://doi.org/10.1007/s10811-022-02741-y.
    10.1007/s10811-022-02741-y
  8. B. Vicente; J. Matos; R. Gomes; M. Sapatinha; Cláudia Afonso; T. Rodrigues; A. Amorim; N. M. Bandarra; Carlos Cardoso. "Production and bioaccessibility of Emiliania huxleyi biomass and bioactivity of its aqueous and ethanolic extracts". Journal of Applied Phycology (2021): https://doi.org/10.1007/s10811-021-02551-8.
    10.1007/s10811-021-02551-8
  9. C. Motta; A. Rego; C. Cardoso; I. Coelho; A. Gomes-Bispo; C. Afonso; J.A.M. Prates; I. Castanheira; N.M. Bandarra. "Seasonality as experienced in the market and the resulting variation in the amino acid and elemental composition of chub mackerel (Scomber colias)". Journal of Food Composition and Analysis 104 (2021): 104151-104151. https://doi.org/10.1016/j.jfca.2021.104151.
    10.1016/j.jfca.2021.104151
  10. Diana R. Julião; Cláudia Afonso; Ana Gomes-Bispo; Narcisa M. Bandarra; Carlos Cardoso. "The effect of drying on undervalued brown and red seaweed species: Bioactivity alterations". Phycological Research (2021): https://doi.org/10.1111/pre.12465.
    10.1111/pre.12465
  11. Inês Guarda; Inês Fonseca; Hugo Pereira; Luisa Louro Martins; Romina Gomes; Joana Matos; Ana Gomes-Bispo; et al. "Key Constituents and Antioxidant Activity of Novel Functional Foods Developed with Skeletonema Sp. Biomass". Journal of Aquatic Food Product Technology (2021): 1-15. https://doi.org/10.1080/10498850.2021.1975003.
    10.1080/10498850.2021.1975003
  12. Carlos Cardoso; Joana Matos; Ana Gomes-Bispo; Cláudia Afonso; Carla Motta; Isabel Castanheira; José A. M. Prates; Narcisa M. Bandarra. "Antioxidant and anti-inflammatory activities of ethyl acetate extracts of chub mackerel ( Scomber colias ): a thorough seasonal evaluation". International Journal of Food Science & Technology (2021): https://doi.org/10.1111/ijfs.15185.
    10.1111/ijfs.15185
  13. Sofie Theresa Thomsen; Ricardo Assunção; Cláudia Afonso; Géraldine Boué; Carlos Cardoso; Francesco Cubadda; Alberto Garre; et al. "Human health risk–benefit assessment of fish and other seafood: a scoping review". Critical Reviews in Food Science and Nutrition (2021): 1-22. https://doi.org/10.1080/10408398.2021.1915240.
    10.1080/10408398.2021.1915240
  14. C. Afonso; J. Matos; I. Guarda; A. Gomes-Bispo; R. Gomes; C. Cardoso; S. Gueifão; et al. "Bioactive and nutritional potential of Alaria esculenta and Saccharina latissima". Journal of Applied Phycology 33 1 (2021): 501-513. https://doi.org/10.1007/s10811-020-02298-8.
    10.1007/s10811-020-02298-8
  15. Cláudia Afonso; Joana Matos; Ana M. Campos; Romina Gomes; Inês Delgado; Inês Coelho; Isabel Castanheira; Narcisa M. Bandarra; Carlos Cardoso. "Elemental composition and bioaccessibility of three insufficiently studied Azorean macroalgae". International Journal of Food Science & Technology 56 1 (2021): 330-341. https://doi.org/10.1111/ijfs.14647.
    10.1111/ijfs.14647
  16. M.C. Paulo; C. Cardoso; J. Coutinho; S. Castanho; N.M. Bandarra. "Microalgal solutions in the cultivation of rotifers and artemia: scope for the modulation of the fatty acid profile". Heliyon 6 11 (2020): e05415-e05415. https://doi.org/10.1016/j.heliyon.2020.e05415.
    10.1016/j.heliyon.2020.e05415
  17. A. L. Regal; V. Alves; R. Gomes; J. Matos; N. M. Bandarra; C. Afonso; C. Cardoso. "Drying process, storage conditions, and time alter the biochemical composition and bioactivity of the anti-greenhouse seaweed Asparagopsis taxiformis". European Food Research and Technology (2020): https://doi.org/10.1007/s00217-020-03445-8.
    10.1007/s00217-020-03445-8
  18. Joana Matos; Carlos L. Cardoso; Pedro Falé; Cláudia M. Afonso; Narcisa M. Bandarra. "Investigation of nutraceutical potential of the microalgae Chlorella vulgaris and Arthrospira platensis". International Journal of Food Science & Technology (2020): https://doi.org/10.1111/ijfs.14278.
    10.1111/ijfs.14278
  19. M. C. Paulo; J. Marques; C. Cardoso; J. Coutinho; R. Gomes; A. Gomes-Bispo; C. Afonso; N. M. Bandarra. "The development of a novel functional food: bioactive lipids in yogurts enriched with Aurantiochytrium sp. biomass". Food & Function (2020): https://doi.org/10.1039/D0FO01884H.
    10.1039/D0FO01884H
  20. Marta Ventura; Carlos Cardoso; Narcisa Maria Bandarra; Inês Delgado; Inês Coelho; Sandra Gueifão; Marta Martins; Maria Helena Costa; Isabel Castanheira. "Effect of season and proximate composition on the Br, As, Cd and Pb contents in different kinds of key foods consumed in Portugal". International Journal of Food Science & Technology (2019): https://doi.org/10.1111/ijfs.14475.
    10.1111/ijfs.14475
  21. C. Cardoso; H. Pereira; J. Franca; J. Matos; I. Monteiro; P. Pousão-Ferreira; A. Gomes; et al. "Lipid composition and some bioactivities of 3 newly isolated microalgae (Tetraselmis sp. IMP3, Tetraselmis sp. CTP4, and Skeletonema sp.)". Aquaculture International (2019): https://doi.org/10.1007/s10499-019-00489-w.
    10.1007/s10499-019-00489-w
  22. J. Matos; A. Gomes; C. Cardoso; C. Afonso; A. M. Campos; R. Gomes; P. Falé; et al. "Commercial Red Seaweed in Portugal (Gelidium sesquipedale and Pterocladiella capillacea, Florideophyceae): Going beyond a Single-Purpose Product Approach by Valorizing Bioactivity". Thalassas: An International Journal of Marine Sciences (2019): https://doi.org/10.1007/s41208-019-00181-z.
    10.1007/s41208-019-00181-z
  23. Carlos Cardoso; Romina Gomes; Ana Rato; Sandra Joaquim; Jorge Machado; José Fernando Gonçalves; Paulo Vaz-Pires; et al. "Elemental composition and bioaccessibility of farmed oysters (Crassostrea gigas ) fed different ratios of dietary seaweed and microalgae during broodstock conditioning". Food Science & Nutrition (2019): https://doi.org/10.1002/fsn3.1044.
    10.1002/fsn3.1044
  24. Cláudia Afonso; Iris Bernardo; Narcisa M. Bandarra; Luísa Louro Martins; Carlos Cardoso. "The implications of following dietary advice regarding fish consumption frequency and meal size for the benefit (EPA + DHA and Se) versus risk (MeHg) assessment". International Journal of Food Sciences and Nutrition (2019): 1-15. https://doi.org/10.1080/09637486.2018.1551334.
    10.1080/09637486.2018.1551334
  25. Valcenir Júnior Mendes Furlan; Irineu Batista; Narcisa Bandarra; Rogério Mendes; Carlos Cardoso. "Conditions for the Production of Carotenoids by Thraustochytrium sp. ATCC 26185 and Aurantiochytrium sp. ATCC PRA-276". Journal of Aquatic Food Product Technology (2019): 1-13. https://doi.org/10.1080/10498850.2019.1603175.
    10.1080/10498850.2019.1603175
  26. T. Garcia; C. Cardoso; C. Afonso; A. Gomes; C. Mesquita; S. Tanni; N. M. Bandarra. "A Study of Lipid Bioaccessibility in Canned Sardine (Sardina pilchardus) and Chub Mackerel (Scomber japonicus)". Journal of Aquatic Food Product Technology (2019): 1-11. https://doi.org/10.1080/10498850.2019.1594481.
    10.1080/10498850.2019.1594481
  27. Romina Gomes; Sara Martins; Cláudia Afonso; Narcisa M. Bandarra; Carlos Cardoso. "Comparison of fish and oil supplements for a better understanding of the role of fat level and other food constituents in determining bioaccessibility". Food Science & Nutrition (2019): https://doi.org/10.1002/fsn3.894.
    10.1002/fsn3.894
  28. Ana M. Campos; Joana Matos; Cláudia Afonso; Romina Gomes; Narcisa M. Bandarra; Carlos Cardoso. "Azorean macroalgae ( Petalonia binghamiae , Halopteris scoparia and Osmundea pinnatifida ) bioprospection: a study of fatty acid profiles and bioactivity". International Journal of Food Science & Technology (2019): https://doi.org/10.1111/ijfs.14010.
    10.1111/ijfs.14010
  29. J. Matos; C. Cardoso; A. Gomes; A. M. Campos; P. Falé; C. Afonso; N. M. Bandarra. "Bioprospection of Isochrysis galbana and its potential as a nutraceutical". Food & Function (2019): https://doi.org/10.1039/C9FO01364D.
    10.1039/C9FO01364D
  30. Marta Ventura; Carlos Cardoso; Narcisa Maria Bandarra; Inês Delgado; Inês Coelho; Sandra Gueifão; Mariana Ribeiro; Maria Helena Costa; Isabel Castanheira. "Bromine, arsenic, cadmium, and lead in several key food groups: an assessment of relative risk". International Journal of Environmental Analytical Chemistry (2018): 1-15. https://doi.org/10.1080/03067319.2018.1559307.
    10.1080/03067319.2018.1559307
  31. João Francisco; Carlos Cardoso; Narcisa Bandarra; Pedro Brito; André Horta; Rui Pedrosa; Maria M. Gil; et al. "Bioaccessibility of target essential elements and contaminants from Fucus spiralis". Journal of Food Composition and Analysis 74 (2018): 10-17. https://doi.org/10.1016/j.jfca.2018.08.003.
    10.1016/j.jfca.2018.08.003
  32. Carlos Cardoso; Cláudia Afonso; Narcisa M. Bandarra. "Dietary DHA, bioaccessibility, and neurobehavioral development in children". Critical Reviews in Food Science and Nutrition (2018): 1-15. https://doi.org/10.1080/10408398.2017.1338245.
    10.1080/10408398.2017.1338245
  33. Carlos Cardoso; Joana Paiva Martinho; Paula A. Lopes; Susana Martins; Jorge Correia; Cláudia Afonso; Francisco J. Alarcón; et al. "Stearidonic acid combined with alpha-linolenic acid improves lipemic and neurological markers in a rat model subject to a hypercaloric diet". Prostaglandins, Leukotrienes and Essential Fatty Acids 135 (2018): 137-146. https://doi.org/10.1016/j.plefa.2018.07.010.
    10.1016/j.plefa.2018.07.010
  34. Cardoso, Carlos. "Pdr18 is involved in yeast response to acetic acid stress counteracting the decrease of plasma membrane ergosterol content and order". Scientific Reports (2018): https://www.nature.com/articles/s41598-018-26128-7.
    10.1038/s41598-018-26128-7
  35. C. Cardoso; I. Bernardo; N.M. Bandarra; L. Louro Martins; C. Afonso. "Portuguese preschool children: Benefit (EPA+DHA and Se) and risk (MeHg) assessment through the consumption of selected fish species". Food and Chemical Toxicology 115 (2018): 306-314. https://doi.org/10.1016/j.fct.2018.03.022.
    10.1016/j.fct.2018.03.022
  36. C. Bonfanti; C. Cardoso; C. Afonso; J. Matos; T. Garcia; S. Tanni; N.M. Bandarra. "Potential of microalga Isochrysis galbana: Bioactivity and bioaccessibility". Algal Research 29 (2018): 242-248. https://doi.org/10.1016/j.algal.2017.11.035.
    10.1016/j.algal.2017.11.035
  37. Carlos Cardoso; Andrea Ripol; Cláudia Afonso; Margarida Freire; João Varela; Hugo Quental-Ferreira; Pedro Pousão-Ferreira; Narcisa Bandarra. "Fatty acid profiles of the main lipid classes of green seaweeds from fish pond aquaculture". Food Science & Nutrition (2017): https://doi.org/10.1002/fsn3.511.
    10.1002/fsn3.511
  38. J. Matos; C. Cardoso; N. M. Bandarra; C. Afonso. "Microalgae as healthy ingredients for functional food: a review". Food & Function 8 8 (2017): 2672-2685. https://doi.org/10.1039/C7FO00409E.
    10.1039/C7FO00409E
  39. Carlos Cardoso; Cláudia Afonso; Narcisa M. Bandarra. "Dietary DHA and health: cognitive function ageing". Nutrition Research Reviews 29 02 (2016): 281-294. https://doi.org/10.1017/S0954422416000184.
    10.1017/S0954422416000184
  40. Sara Costa; Cláudia Afonso; Carlos Cardoso; Rui Oliveira; Francisca Alves; Maria L. Nunes; Narcisa M. Bandarra. "Towards a deeper understanding of fatty acid bioaccessibility and its dependence on culinary treatment and lipid class: a case study of gilthead seabream (Sparus aurata)". British Journal of Nutrition 116 10 (2016): 1816-1823. https://doi.org/10.1017/S0007114516003780.
    10.1017/S0007114516003780
  41. Cardoso, Carlos. "Tocopherols in seafood and aquaculture products". Critical Reviews in Food Science and Nutrition (2016):
    10.1080/10408398.2012.694920
  42. Cardoso, Carlos. "Survey into the seafood consumption preferences and patterns in the Portuguese population: Education, age, and health variability". Journal of Food Products Marketing (2016):
    10.1080/10454446.2014.949982
  43. Cardoso, Carlos. "Seafood lipids and cardiovascular health". Nutrire (2016):
    10.1186/s41110-016-0008-8
  44. Cardoso, Carlos. "Benefits and risks associated with consumption of raw, cooked, and canned tuna (Thunnus spp.) based on the bioaccessibility of selenium and methylmercury". Environmental Research (2015):
    10.1016/j.envres.2015.04.019
  45. Cardoso, Carlos. "Fatty acids, mercury, and methylmercury bioaccessibility in salmon (Salmo salar) using an in vitro model: Effect of culinary treatment". Food Chemistry (2015):
    10.1016/j.foodchem.2015.03.141
  46. Cardoso, Carlos. "Bioaccessibility assessment methodologies and their consequences for the risk-benefit evaluation of food". Trends in Food Science and Technology (2015):
    10.1016/j.tifs.2014.08.008
  47. Cardoso, Carlos. "Evaluation of the risk/benefit associated to the consumption of raw and cooked farmed meagre based on the bioaccessibility of selenium, eicosapentaenoic acid and docosahexaenoic acid, total mercury, and methylmercury determined by an in vitro digestion model". Food Chemistry (2015):
    10.1016/j.foodchem.2014.08.044
  48. Cardoso, Carlos. "Cape hake protein hydrolysates prepared from alkaline solubilised proteins pre-treated with citric acid and calcium ions: Functional properties and ACE inhibitory activity". Process Biochemistry (2015):
    10.1016/j.procbio.2015.03.010
  49. Cardoso, Carlos. "Restructured gel products from farmed meagre (Argyrosomus regius) muscle: Effect of low salt levels, psyllium fiber, and chilled storage". Journal of Aquatic Food Product Technology (2015):
    10.1080/10498850.2013.790866
  50. Cardoso, C.; Ribeiro, B.; Mendes, R.. "Effect of microbial transglutaminase, dietary fiber, and low-salt levels upon heat-induced meagre (Argyrosomus regius) gels". Journal of Aquatic Food Product Technology 24 2 (2015): 163-178. http://www.scopus.com/inward/record.url?eid=2-s2.0-84922521585&partnerID=MN8TOARS.
    10.1080/10498850.2013.765529
  51. Cardoso, C.; Afonso, C.; Lourenço, H.M.; Nunes, M.L.. "Assessing risks and benefits of consuming fish muscle and liver: Novel statistical tools". Journal of Food Composition and Analysis 38 (2015): 112-120. http://www.scopus.com/inward/record.url?eid=2-s2.0-84925842139&partnerID=MN8TOARS.
    10.1016/j.jfca.2014.10.005
  52. Cardoso, Carlos. "Effect of seasonal changes on the gelling properties of farmed sea bass (Dicentrarchus labrax).". (2014):
    10.1177/1082013212469618
  53. Cardoso, Carlos. "The influence of fish age, salt level, and MTGase addition on the quality of gels prepared from unwashed mince of farmed meagre (Argyrosomus regius).". Food Science and Technology International (2014):
    10.1177/1082013213482914
  54. Cardoso, Carlos. "Seafood consumption health concerns: The assessment of methylmercury, selenium, and eicosapentaenoic+docosahexaenoic fatty acids intake.". Food Control (2013):
    10.1016/j.foodcont.2013.06.001
  55. Cardoso, Carlos. "Risk-benefit assessment of cooked seafood: Black scabbard fish (Aphanopus carbo) and edible crab (Cancer pagurus) as case studies". Food Control (2013):
    10.1016/j.foodcont.2013.01.026
  56. Cardoso, Carlos. "The effect of linseed and psyllium fibre on the gelling properties of unwashed mince from farmed meagre (Argyrosomus regius).". International Journal of Food Science and Technology (2013):
    10.1111/ijfs.12180
  57. Cardoso, Carlos. "Evaluation of hazards and benefits associated with the consumption of six fish species from the Portuguese coast.". Journal of Food Composition and Analysis (2013):
    10.1016/j.jfca.2013.06.008
  58. Cardoso, Carlos; Cardoso, C.; Mendes, R.; Nunes, M.L.. "Species, salt level, and dietary fibre effect on fish ham.". Italian Journal of Food Science 25 3 (2013): 303-312. http://www.scopus.com/inward/record.url?eid=2-s2.0-84890045661&partnerID=MN8TOARS.
  59. Cardoso, Carlos. "Effect of grape dietary fibre on the storage stability of innovative functional seafood products made from farmed meagre (Argyrosomus regius).". International Journal of Food Science and Technology (2013):
    10.1111/j.1365-2621.2012.03151.x
  60. Cardoso, Carlos. "Survey into the seafood consumption preferences and patterns in the Portuguese population: Gender and regional variability". Appetite (2013):
    10.1016/j.appet.2012.12.022
  61. Cardoso, Carlos. "From fish chemical characterisation to the benefit-risk assessment". Food Chemistry (2013):
    10.1016/j.foodchem.2012.10.014
  62. Cardoso, Carlos. "The emerging farmed fish species meagre (Argyrosomus regius): How culinary treatment affects nutrients and contaminants concentration and associated benefit-risk balance.". Food and Chemical Toxicology (2013):
    10.1016/j.fct.2013.07.050
  63. Cardoso, Carlos. "Risks and benefits’ consumption of birdbeak dogfish Deania calcea". British Food Journal (2012):
    10.1108/00070701211234354
  64. Cardoso, Carlos. "Effects of dietary fibre and microbial transglutaminase addition on the rheological and textural properties of protein gels from different fish species.". Journal of Food Engineering (2012):
    10.1016/j.jfoodeng.2012.06.023
  65. Cardoso, Carlos; Cardoso, C.; Lourenço, H.; Afonso, C.; Nunes, M.L.. "Risk assessment of methyl-mercury intake through cephalopods consumption in Portugal". Food Additives and Contaminants - Part A 29 1 (2012): 94-103. http://www.scopus.com/inward/record.url?eid=2-s2.0-84857411102&partnerID=MN8TOARS.
    10.1080/19440049.2011.623284
  66. Cardoso, Carlos. "Quality differences between heat-induced gels from farmed gilthead sea bream (Sparus aurata) and sea bass (Dicentrarchus labrax)". Food Chemistry (2012):
    10.1016/j.foodchem.2011.09.051
  67. Cardoso, Carlos. "Improvement of the gelling ability in restructured fish products: Effect of 1-ethyl-3-(3-dimethylaminopropyl)carbodiimide level and pH". European Food Research and Technology (2012):
    10.1007/s00217-012-1713-z
  68. Cardoso, Carlos. "Effect of MTGase, dietary fibre and UV irradiation upon heat-induced gilthead seabream (Sparus aurata) gels". Food Science and Technology International (2011):
    10.1177/1082013210381956
  69. Cardoso, Carlos. "Chemical reagents as probes: application to fish protein gels and detection of a cysteine TGase in hake". Food Science and Technology (2011):
    10.1016/j.lwt.2010.12.015
  70. Cardoso, Carlos. "Production of high quality gels from sea bass: effect of MTGase and dietary fibre". Food Science and Technology (2011):
    10.1016/j.lwt.2010.12.024
  71. Cardoso, Carlos. "Effect of CO2 dissolution on the shelf life of ready-to-eat Octopus vulgaris". Innovative Food Science and Emerging Technologies (2011):
    10.1016/j.ifset.2011.07.003
  72. Cardoso, Carlos. "Methylmercury risks and EPA+DHA benefits associated with seafood consumption in Europe". Risk Analysis (2010):
    10.1111/j.1539-6924.2010.01409.x
  73. Cardoso, Carlos. "Estimation of risk assessment of some heavy metals intake through black scabbardfish (Aphanopus carbo) consumption in Portugal.". Risk Analysis (2010):
    10.1111/j.1539-6924.2010.01374.x
  74. Cardoso, Carlos. "Effect of salt and MTGase on the production of high quality gels from farmed sea bass". Journal of Food Engineering (2010):
    10.1016/j.jfoodeng.2010.06.017
  75. Cardoso, Carlos. "Quality characteristics of high pressure-induced hake (Merluccius capensis) protein gels with and without MTGase". Journal of Aquatic Food Product Technology (2010):
    10.1080/10498850.2010.506255
  76. Cardoso, Carlos. "Quality changes during storage of minced fish products containing dietary fibre and fortified with n-3 fatty acids". Food Science and Technology International (2010):
    10.1177/1082013209352915
  77. Cardoso, Carlos. "Instrumental texture and sensory characteristics of cod Frankfurter sausages". International Journal of Food Properties (2009):
    10.1080/10942910801992959
  78. Cardoso, Carlos. "Improvement of cold and thermally induced gelation of giant squid (Dosidicus gigas) surimi". Journal of Aquatic Food Product Technology (2009):
    10.1080/10498850903223788
  79. Cardoso, Carlos. "Effect of dietary fibre and MTGase on the quality of mackerel surimi gels". Journal of the Science of Food and Agriculture (2009):
    10.1002/jsfa.3636
  80. Cardoso, Carlos. "Measurement of malondialdehyde in fish: a comparison study between HPLC methods and the traditional spectrophotometric test". Food Chemistry (2009):
    10.1016/j.foodchem.2008.06.052
  81. Cardoso, Carlos. "Assessment of European cuttlefish (Sepia officinalis, L.) nutritional value and freshness under ice storage using a developed Quality Index Method (QIM) and biochemical methods". Food Science and Technology (2009):
    10.1016/j.lwt.2008.05.010
  82. Cardoso, Carlos. "Development of a healthy low fat fish sausage containing dietary fibre". International Journal of Food Science and Technology (2008):
    10.1111/j.1365-2621.2006.01430.x
  83. Cardoso, Carlos. "Quality changes during storage of fish sausages containing dietary fibre". Journal of Aquatic Food Product Technology (2008):
    10.1080/10498850801891249
  84. Cardoso, Carlos. "Effect of transglutaminase and carrageenan on restructured fish products containing dietary fibres". International Journal of Food Science and Technology (2007):
    10.1111/j.1365-2621.2006.01231.x
  85. Cardoso, Carlos. "Dietary fibers’ effect on the textural properties of fish heat-induced gels". Journal of Aquatic Food Product Technology (2007):
    10.1300/J030v16n03_03
  86. Cardoso, Carlos. "Feeding interruption and quality of cultured gilthead sea bream". Food Chemistry (2007):
    10.1016/j.foodchem.2005.11.041
  87. Cardoso, Carlos. "Intangible but not intractable: the prediction of fish ‘quality’ variables using dielectric spectroscopy". Measurement Science and Technology (2007):
    10.1088/0957-0233/18/4/010
Edição de livro
  1. Joint FAO/WHO Expert Consultation on the Risks and Benefits of Fish Consumption. 2024.
    10.4060/cd2394en
Livro
  1. Afonso, C.; Cardoso, C.; Bandarra, N.M.; Nunes, M.L.. Selenium in seafood and aquaculture products. 2007.
Atividades

Orientação

Título / Tema
Papel desempenhado 		Curso (Tipo)
Instituição / Organização
2021/04/01 - 2021/09/13 STUDY OF THE ANTIOXIDANT AND ANTI-INFLAMMATORY ACTIVITIES OF EXTRACTS FROM THE MICROALGAE EMILIANIA HUXLEYI
Orientador
 Biotechnology (Licenciatura/Bacharelato)
Instituto Politécnico de Setúbal, Portugal
2019/09/09 - 2021/02/18 The effect of drying process on undervalued brown and red seaweed species: Biochemical characterization
Orientador
 BioOrganic Chemistry (Mestrado)
Universidade Nova de Lisboa Faculdade de Ciências e Tecnologia, Portugal
2019/02/04 - 2019/12/10 Estudo de conservação da qualidade da biomassa da macroalga vermelha Asparagopsis taxiformis em função de diferentes condições de secagem e armazenamento
Orientador
 Food Engineering (Mestrado)
Universidade de Lisboa Instituto Superior de Agronomia, Portugal
2019/02/04 - 2019/12/10 Avaliação do potencial nutritivo e bioativo de novos produtos alimentares enriquecidos com biomassa de Cystoseira abies-marina e Skeletonema sp.
Orientador
 Food Engineering (Mestrado)
Universidade de Lisboa Instituto Superior de Agronomia, Portugal
2017/10/02 - 2018/10/22 Azorean macroalgae (Petalonia binghamiae, Halopteris scoparia and Osmundea pinnatifida) bioprospection: A study of composition and bioactivity
Orientador
 Human Biology and Environment (Mestrado)
Universidade de Lisboa Faculdade de Ciências, Portugal

Arbitragem científica em revista

Nome da revista (ISSN) Editora
2015/09/01 - Atual Journal of Food Composition and Analysis

Membro de comissão

Descrição da atividade
Tipo de participação 		Instituição / Organização
2023/09/01 - Atual Since September 2023 and with participation in multiple specialized meeting sessions in the week of 9th to 13th October 2023 at the FAO Headquarters in Rome, Italy – Expert in the Joint FAO/WHO Expert Consultation on the Risks and Benefits of Fish Consumption.
Membro
 Food and Agriculture Organization of the United Nations, Suécia

Outro júri / avaliação

Descrição da atividade Instituição / Organização
2017/07/28 - Atual PhD Thesis Evaluator Universidade Nova de Lisboa, Portugal