António Augusto Martins de Oliveira Soares Vicente


AuthID: R-000-1XP

Confirmed Publications: 410



131
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
132
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
133
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
134
135
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
136
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
137
TITLE: Strategy towards Replacing Pork Backfat with a Linseed Oleogel in Frankfurter Sausages and Its Evaluation on Physicochemical, Nutritional, and Sensory Characteristics
AUTHORS: Franco, D; Martins, AJ; Lopez Pedrouso, M; Purrinos, L; Cerqueira, MA; Vicente, AA ; Pastrana Martinez, L.M.; Zapata, C; Lorenzo, JM;
PUBLISHED: 2019, SOURCE: FOODS, VOLUME: 8, ISSUE: 9
INDEXED IN: Scopus WOS CrossRef: 73
IN MY: ORCID
138
139
TITLE: Advances in nutraceutical delivery systems: From formulation design for bioavailability enhancement to efficacy and safety evaluation  Full Text
AUTHORS: Raquel F.S Gonçalves; Joana T Martins; Catarina M.M Duarte; António A Vicente ; Ana C Pinheiro;
PUBLISHED: 2018, SOURCE: Trends in Food Science & Technology, VOLUME: 78
INDEXED IN: CrossRef: 152
IN MY: ORCID
140
TITLE: Antioxidant Compounds Recovery from Ju double dagger ara Residue by Thermal Assisted Extraction  Full Text
AUTHORS: Ribeiro, LO; Pereira, RNC; Tonon, RV; Cabral, LMC; Santiago, MCPA; Vicente, AA ; Teixeira, JAC; Matta, VM; Freitas, SP;
PUBLISHED: 2018, SOURCE: PLANT FOODS FOR HUMAN NUTRITION, VOLUME: 73, ISSUE: 1
INDEXED IN: Scopus WOS CrossRef: 16
IN MY: ORCID
Page 14 of 41. Total results: 410.

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