António Augusto Martins de Oliveira Soares Vicente


AuthID: R-000-1XP

Confirmed Publications: 538



321
TITLE: High gravity primary continuous beer fermentation using flocculent yeast biomass. High-gravity primary continuous beer fermentation
AUTHORS: Pires, EJ; Teixeira, JA ; Branyik, T; Corte Real, M; Brandao, T; Vicente, AA ;
PUBLISHED: 2014, SOURCE: JOURNAL OF THE INSTITUTE OF BREWING, VOLUME: 120, ISSUE: 4
INDEXED IN: Scopus WOS CrossRef Handle
IN MY: ORCID | CIÊNCIAVITAE
322
TITLE: Maintaining yeast viability in continuous primary beer fermentation. Maintaining yeast viability in continuous primary beer fermentation
AUTHORS: Pires, EJ; Teixeira, JA ; Branyik, T; Corte Real, M; Vicente, AA ;
PUBLISHED: 2014, SOURCE: JOURNAL OF THE INSTITUTE OF BREWING, VOLUME: 120, ISSUE: 1
INDEXED IN: Scopus WOS CrossRef Handle
IN MY: ORCID | CIÊNCIAVITAE
323
TITLE: Nanoemulsions for Food Applications: Development and Characterization (vol 5, pg 854, 2012)  Full Text
AUTHORS: Helder Daniel Silva; Miguel Angelo Cerqueira; Antonio A Vicente ;
PUBLISHED: 2014, SOURCE: FOOD AND BIOPROCESS TECHNOLOGY, VOLUME: 7, ISSUE: 1
INDEXED IN: Scopus WOS
IN MY: ORCID | CIÊNCIAVITAE
324
TITLE: On the extraction of cellulose nanowhiskers from food by-products and their comparative reinforcing effect on a polyhydroxybutyrate-co-valerate polymer
AUTHORS: Martinez Sanz, M; Vicente, AA ; Gontard, N; Lopez Rubio, A; Lagaron, JM;
PUBLISHED: 2014, SOURCE: Cellulose, VOLUME: 22, ISSUE: 1
INDEXED IN: Scopus
IN MY: ORCID | CIÊNCIAVITAE
325
TITLE: On the extraction of cellulose nanowhiskers from food by-products and their comparative reinforcing effect on a polyhydroxybutyrate-co-valerate polymer  Full Text
AUTHORS: Marta Martínez-Sanz; António A Vicente ; Nathalie Gontard; Amparo Lopez-Rubio; Jose M Lagaron;
PUBLISHED: 2014, SOURCE: Cellulose, VOLUME: 22, ISSUE: 1
INDEXED IN: CrossRef: 29
IN MY: ORCID | CIÊNCIAVITAE
326
TITLE: Physical Characterisation of an Alginate/Lysozyme Nano-Laminate Coating and Its Evaluation on 'Coalho' Cheese Shelf Life  Full Text
AUTHORS: Medeiros, BGD; Souza, MP; Pinheiro, AC ; Bourbon, AI; Cerqueira, MA; Vicente, AA ; Carneiro da Cunha, MG;
PUBLISHED: 2014, SOURCE: FOOD AND BIOPROCESS TECHNOLOGY, VOLUME: 7, ISSUE: 4
INDEXED IN: Scopus WOS
IN MY: ORCID | ResearcherID | CIÊNCIAVITAE
327
328
TITLE: Quantification of metal release from stainless steel electrodes during conventional and pulsed ohmic heating.  Full Text
AUTHORS: Gianpiero Pataro; Giuseppe M J Barca; Ricardo N Pereira ; Antonio A Vicente ; Jose A Teixeira ; Giovanna Ferrari;
PUBLISHED: 2014, SOURCE: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, VOLUME: 21
INDEXED IN: Scopus WOS CrossRef: 41
IN MY: ORCID | CIÊNCIAVITAE
329
TITLE: Quercetin-Loaded Lecithin/Chitosan Nanoparticles for Functional Food Applications  Full Text
AUTHORS: Souza, MP; Vaz, AFM; Correia, MTS; Cerqueira, MA; Vicente, AA ; Carneiro da Cunha, MG;
PUBLISHED: 2014, SOURCE: FOOD AND BIOPROCESS TECHNOLOGY, VOLUME: 7, ISSUE: 4
INDEXED IN: Scopus WOS
IN MY: ORCID | ResearcherID | CIÊNCIAVITAE
330
TITLE: Yeast: The soul of beer's aroma - A review of flavour-active esters and higher alcohols produced by the brewing yeast
AUTHORS: Pires, EJ; Teixeira, JA ; Branyik, T; Vicente, AA ;
PUBLISHED: 2014, SOURCE: Applied Microbiology and Biotechnology, VOLUME: 98, ISSUE: 5
INDEXED IN: Scopus
IN MY: ORCID | CIÊNCIAVITAE
Page 33 of 54. Total results: 538.

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