António Augusto Martins de Oliveira Soares Vicente


AuthID: R-000-1XP

Confirmed Publications: 538



161
TITLE: Ohmic heating for preservation, transformation, and extraction
AUTHORS: Rui M Rodrigues; Zlatina Genisheva; Cristina M R Rocha ; José A Teixeira ; António A Vicente ; Ricardo N Pereira ;
PUBLISHED: 2019, SOURCE: Green Food Processing Techniques: Preservation, Transformation and Extraction
INDEXED IN: Scopus CrossRef: 2 Handle
IN MY: ORCID | CIÊNCIAVITAE
162
TITLE: Omega-3 and Polyunsaturated Fatty Acids-Enriched Hamburgers Using Sterol-Based Oleogels  Full Text
AUTHORS: Martins, AJ; Lorenzo, JM; Franco, D; Vicente, AA ; Cunha, RL; Pastrana Martinez, L.M.; Qui?ones, J; Cerqueira, MA;
PUBLISHED: 2019, SOURCE: EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, VOLUME: 121, ISSUE: 11
INDEXED IN: Scopus WOS CrossRef: 48
IN MY: ORCID | CIÊNCIAVITAE
163
TITLE: One-step chromatographic method to purify alpha-lactalbumin from whey for nanotube synthesis purposes  Full Text
AUTHORS: Clara Fucinos; Pablo Fucinos; Natalia Estevez; Lorenzo M Pastrana; Antonio A Vicente ; Maria Luisa Rua;
PUBLISHED: 2019, SOURCE: FOOD CHEMISTRY, VOLUME: 275
INDEXED IN: WOS
IN MY: ORCID | CIÊNCIAVITAE
164
TITLE: One-step chromatographic method to purify α-lactalbumin from whey for nanotube synthesis purposes  Full Text
AUTHORS: Fuciños, C; Fuciños, P; Estévez, N; Pastrana Martinez, L.M.; Vicente, AA ; Rúa, ML;
PUBLISHED: 2019, SOURCE: Food Chemistry, VOLUME: 275
INDEXED IN: Scopus CrossRef: 15
IN MY: ORCID | CIÊNCIAVITAE
165
TITLE: Optimization of a chitosan solution as potential carrier for the incorporation of Santolina chamaecyparissus L. solid by-product in an edible vegetal coating on 'Manchego' cheese
AUTHORS: Gonzalo O Ortiz de Elguea Culebras; Ana I Bourbon; Maria J Costa; Nuria Munoz Tebar; Manuel Carmona; Ana Molina; Raul Sanchez Vioque; Isabel Berruga, MI; Antonio A Vicente ;
PUBLISHED: 2019, SOURCE: FOOD HYDROCOLLOIDS, VOLUME: 89
INDEXED IN: Scopus WOS
IN MY: ORCID | CIÊNCIAVITAE
166
TITLE: Optimization of a chitosan solution as potential carrier for the incorporation of Santolina chamaecyparissus L. solid by-product in an edible vegetal coating on ‘Manchego’ cheese  Full Text
AUTHORS: Gonzalo Ortiz de Elguea-Culebras; Ana I Bourbon; Maria J Costa; Nuria Muñoz-Tebar; Manuel Carmona; Ana Molina; Raúl Sánchez-Vioque; Isabel I Berruga; António A Vicente ;
PUBLISHED: 2019, SOURCE: Food Hydrocolloids, VOLUME: 89
INDEXED IN: CrossRef: 41
IN MY: ORCID | CIÊNCIAVITAE
167
TITLE: Pistachio nut allergy: An updated overview  Full Text
AUTHORS: Joana Costa ; Isa Silva; Antonio A Vicente ; Beatriz B P P Oliveira ; Isabel Mafra;
PUBLISHED: 2019, SOURCE: CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, VOLUME: 59, ISSUE: 4
INDEXED IN: Scopus WOS CrossRef: 22
IN MY: ORCID | CIÊNCIAVITAE
168
169
TITLE: Protein-Based Nanostructures for Food Applications
AUTHORS: Bourbon, AI; Pereira, RN ; Pastrana Martinez, L.M.; Vicente, AA ; Cerqueira, MA;
PUBLISHED: 2019, SOURCE: GELS, VOLUME: 5, ISSUE: 1
INDEXED IN: Scopus WOS CrossRef: 29
IN MY: ORCID | CIÊNCIAVITAE
170
TITLE: Sterol-based oleogels' characterization envisioning food applications  Full Text
AUTHORS: Martins, AJ; Cerqueira, MA; Pastrana Martinez, L.M.; Cunha, RL; Vicente, AA ;
PUBLISHED: 2019, SOURCE: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, VOLUME: 99, ISSUE: 7
INDEXED IN: Scopus WOS CrossRef: 34
IN MY: ORCID | CIÊNCIAVITAE
Page 17 of 54. Total results: 538.

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