dfsgdfgMarine Physiology, Ecology and Biogeography

 

Home

Team

Projects

Publications

Press

Gallery

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

People

Ana Maulvault
 
Academic qualifications
 
2009. M. Sc. in Marine Biology (specialization in Aquaculture and Fisheries), University of Algarve (Portugal).
 
Publications
 
Thesis

Maulvault, A.L.  2009. "Valor nutricional de algumas espécies de pescado consumido em Portugal". Final thesis for the attribution of the M. Sc. degree at the Faculty of Sciences of the Sea and Environment, University of Algarve, Faro, 80 pp.

 
Papers in international peer reviewed journals

Anacleto, P., Maulvault, A.L., Nunes, M.L., Bandarra, N.M., Repolho, T., Rosa, R. & Marques, A. (2014) Effect of warming on protein, glycogen and fatty acid content of native and invasive clams. Food Research International, 64: 439-445.

Anacleto, P., Maulvault, A.L., Nunes, M.L., Carvalho, M.L., Rosa, R. & Marques, A. (2014) Effects of depuration on metal levels and health status of bivalve mollusks. Food Control, 47: 493-501.

Anacleto, P., Maulvault, A.L., Lopes, V.M., Repolho, T., Diniz, M., Nunes, M.L., Marques, A. & Rosa, R. (2014) Ecophysiology of native and alien invasive clams in an ocean warming context.  Comparative Biochemistry and Physiology, Part A, 175: 28-37.

Maulvault, A.L., Cardoso, C.C., Nunes, M.L. & Marques, A. (2013) Risk-benefit assessment of cooked seafood: black scabbard fish (Aphanopus carbo) and edible crab (Cancer pagurus) as case studies.Food Control, 32: 518-524.

Anacleto, P., Maulvault, A.L., Pedro, S., Nunes, M.L., Rosa, R. & Marques, A. (2013) Physiological responses to depuration and transport of native and exotic clams at different temperatures.  Aquaculture, 408-409: 136-146.

Anacleto, P., Maulvault, A.L., Pedro, S., Nunes, M.L., Rosa, R. & Marques, A. (2013) Microbiological responses to depuration and transport of native and exotic clams at optimal and stressful temperatures. Food Microbiology, 36: - 365-373.

Maulvault, A.L., Anacleto, A., Lourenço, H., Carvalho, M.L, Nunes, M.L & Marques, A. (2012) Nutritional quality and safety of cooked edible crab (Cancer pagurus). Food Chemistry, 133: 277-283.

Baptista, M., Maulvault,A.L., Trübenbach, K., Narciso, L., Marques, A. & Rosa, R. (2012) Amino acids in the octocoral Veretillum cynomorium: the effect of seasonality and differences from scleractinian hexacorals.  Journal of the Marine Biological Association of the United Kingdom, 161: 178-187.

Maulvault, A.L., Machado, R., Afonso, C., Lourenço, H., Coelho, I., Langerholc, T., Marques, A. & Nunes, M.L (2011) Bioaccessibility of Hg, Cd, Pb and As in cooked black scabbard fish and edible crab. Food and Chemical Toxicology, 49: 2808-2815.

Maulvault, A.L., Anacleto, A., Machado, R., Amaral, A., Carvalho, M.L., Nunes, M.L & Marques, A. (2011) Effect of sex, maturation stage and cooking methods on the nutritional quality and safety of black scabbard fish (Aphanopus carbo, Lowe, 1839). Journal of the Science of Food and Agriculture, 92: 1545-1553.

 
back