António Augusto Martins de Oliveira Soares Vicente


AuthID: R-000-1XP

Confirmed Publications: 538



151
TITLE: Emergent food proteins - Towards sustainability, health and innovation  Full Text
AUTHORS: Fasolin, LH; Pereira, RN ; Pinheiro, AC ; Martins, JT; Andrade, CCP; Ramos, OL; Vicente, AA ;
PUBLISHED: 2019, SOURCE: FOOD RESEARCH INTERNATIONAL, VOLUME: 125
INDEXED IN: Scopus WOS CrossRef: 131
IN MY: ORCID | CIÊNCIAVITAE
152
TITLE: Evaluating the effect of chitosan layer on bioaccessibility and cellular uptake of curcumin nanoemulsions
AUTHORS: Silva, HD; Beldikova, E; Poejo, J; Abrunhosa, L; Serra, AT; Duarte, CMM; Branyik, T; Cerqueira, MA; Pinheiro, AC ; Vicente, AA ;
PUBLISHED: 2019, SOURCE: JOURNAL OF FOOD ENGINEERING, VOLUME: 243
INDEXED IN: Scopus WOS CrossRef: 71 Handle
IN MY: ORCID | CIÊNCIAVITAE
153
154
TITLE: Fourier Transform Infrared (FT-IR) Spectroscopy as a Possible Rapid Tool to Evaluate Abiotic Stress Effects on Pineapple By-Products
AUTHORS: Santos, DA ; Correia, MJN; Mateus, MM; Saraiva, JA; Vicente, AA ; Moldao, M ;
PUBLISHED: 2019, SOURCE: APPLIED SCIENCES-BASEL, VOLUME: 9, ISSUE: 19
INDEXED IN: Scopus WOS CrossRef: 30 Handle
IN MY: ORCID | CIÊNCIAVITAE
155
156
157
TITLE: Methods for determining bioavailability and bioaccessibility of bioactive compounds and nutrients. Methods for determining bioavailability and bioaccessibility of bioactive compounds and nutrients
AUTHORS: Diana I Santos; Jorge Manuel Alexandre Saraiva; António A Vicente ; Margarida Moldão Martins ;
PUBLISHED: 2019, SOURCE: Innovative Thermal and Non-Thermal Processing, Bioaccessibility and Bioavailability of Nutrients and Bioactive Compounds
INDEXED IN: Scopus CrossRef: 50 Handle
IN MY: ORCID | CIÊNCIAVITAE
158
TITLE: Nanoparticles of lactoferrin for encapsulation of food ingredients
AUTHORS: Ana I Bourbon; Joana T Martins; Ana C Pinheiro; Daniel A Madalena; Arlete Marques; Rafaela Nunes; António A Vicente ;
PUBLISHED: 2019, SOURCE: Biopolymer Nanostructures for Food Encapsulation Purposes
INDEXED IN: CrossRef: 6
IN MY: ORCID | CIÊNCIAVITAE
159
TITLE: Nanostructures of whey proteins for encapsulation of food ingredients
AUTHORS: Ramos, OL; Pereira, RN ; Simões, LS; Madalena, DA; Rodrigues, RM; Teixeira, JA ; Vicente, AA ;
PUBLISHED: 2019, SOURCE: Biopolymer Nanostructures for Food Encapsulation Purposes
INDEXED IN: Scopus CrossRef: 3 Handle
IN MY: ORCID | CIÊNCIAVITAE
160
TITLE: New Insights on Bio-Based Micro- and Nanosystems in Food
AUTHORS: Daniel A Madalena; Ricardo N Pereira ; António A Vicente ; Óscar L Ramos;
PUBLISHED: 2019, SOURCE: Encyclopedia of Food Chemistry
INDEXED IN: CrossRef: 4
IN MY: ORCID | CIÊNCIAVITAE
Page 16 of 54. Total results: 538.

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