António Augusto Martins de Oliveira Soares Vicente
AuthID: R-000-1XP
31
TITLE: Effect of green propolis extract on functional properties of active pectin-based films Full Text
AUTHORS: Marangoni Júnior, L; Gonçalves, SDÁ; Silva, RGD; Martins, JT; Vicente, AA; Alves, RMV; Vieira, RP;
PUBLISHED: 2022, SOURCE: Food Hydrocolloids, VOLUME: 131
AUTHORS: Marangoni Júnior, L; Gonçalves, SDÁ; Silva, RGD; Martins, JT; Vicente, AA; Alves, RMV; Vieira, RP;
PUBLISHED: 2022, SOURCE: Food Hydrocolloids, VOLUME: 131
IN MY: 
ORCID | 
CIÊNCIAVITAE
ORCID | CIÊNCIAVITAE32
TITLE: Application of nanostructured delivery systems in food: From incorporation to detection and characterization Full Text
AUTHORS: Gonçalves, RFS; Madalena, DA; Fernandes, JM; Marques, M; Vicente, AA; Pinheiro, AC;
PUBLISHED: 2022, SOURCE: Trends in Food Science and Technology, VOLUME: 129
AUTHORS: Gonçalves, RFS; Madalena, DA; Fernandes, JM; Marques, M; Vicente, AA; Pinheiro, AC;
PUBLISHED: 2022, SOURCE: Trends in Food Science and Technology, VOLUME: 129
IN MY: ORCID | CIÊNCIAVITAE
ORCID | CIÊNCIAVITAE33
TITLE: Study of olive pomace antioxidant dietary fibre powder throughout gastrointestinal tract as multisource of phenolics, fatty acids and dietary fibre Full Text
AUTHORS: Ribeiro, TB; Campos, D; Oliveira, A; Nunes, J; Vicente, AA; Pintado, M;
PUBLISHED: 2021, SOURCE: Food Research International, VOLUME: 142
AUTHORS: Ribeiro, TB; Campos, D; Oliveira, A; Nunes, J; Vicente, AA; Pintado, M;
PUBLISHED: 2021, SOURCE: Food Research International, VOLUME: 142
IN MY: ORCID | CIÊNCIAVITAE
ORCID | CIÊNCIAVITAE34
TITLE: Lipid-based nanostructures as a strategy to enhance curcumin bioaccessibility: Behavior under digestion and cytotoxicity assessment Full Text
AUTHORS: Gonçalves, RFS; Martins, JT; Abrunhosa, L; Baixinho, J; Matias, AA; Vicente, AA; Pinheiro, AC;
PUBLISHED: 2021, SOURCE: Food Research International, VOLUME: 143
AUTHORS: Gonçalves, RFS; Martins, JT; Abrunhosa, L; Baixinho, J; Matias, AA; Vicente, AA; Pinheiro, AC;
PUBLISHED: 2021, SOURCE: Food Research International, VOLUME: 143
IN MY: ORCID | CIÊNCIAVITAE
ORCID | CIÊNCIAVITAE35
TITLE: Nanoemulsions for enhancement of curcumin bioavailability and their safety evaluation: Effect of emulsifier type
AUTHORS: Gonçalves, RFS; Martins, JT; Abrunhosa, L; Vicente, AA; Pinheiro, AC;
PUBLISHED: 2021, SOURCE: Nanomaterials, VOLUME: 11, ISSUE: 3
AUTHORS: Gonçalves, RFS; Martins, JT; Abrunhosa, L; Vicente, AA; Pinheiro, AC;
PUBLISHED: 2021, SOURCE: Nanomaterials, VOLUME: 11, ISSUE: 3
IN MY: ORCID | CIÊNCIAVITAE
ORCID | CIÊNCIAVITAE36
TITLE: Ohmic Heating-An Emergent Technology in Innovative Food Processing
AUTHORS: Rodrigues, RM; Vicente, AA; Teixeira, AJ; Pereira, RN;
PUBLISHED: 2021, SOURCE: Sustainable Production Technology in Food
AUTHORS: Rodrigues, RM; Vicente, AA; Teixeira, AJ; Pereira, RN;
PUBLISHED: 2021, SOURCE: Sustainable Production Technology in Food
IN MY: ORCID | CIÊNCIAVITAE
ORCID | CIÊNCIAVITAE37
TITLE: Design of β-lactoglobulin micro- and nanostructures by controlling gelation through physical variables Full Text
AUTHORS: Simões, LS; Araújo, JF; Vicente, AA; Ramos, OL;
PUBLISHED: 2020, SOURCE: Food Hydrocolloids, VOLUME: 100
AUTHORS: Simões, LS; Araújo, JF; Vicente, AA; Ramos, OL;
PUBLISHED: 2020, SOURCE: Food Hydrocolloids, VOLUME: 100
IN MY: ORCID | CIÊNCIAVITAE
ORCID | CIÊNCIAVITAE38
TITLE: Suitability of β-lactoglobulin micro- and nanostructures for loading and release of bioactive compounds Full Text
AUTHORS: Simões, LS; Abrunhosa, L; Vicente, AA; Ramos, OL;
PUBLISHED: 2020, SOURCE: Food Hydrocolloids, VOLUME: 101
AUTHORS: Simões, LS; Abrunhosa, L; Vicente, AA; Ramos, OL;
PUBLISHED: 2020, SOURCE: Food Hydrocolloids, VOLUME: 101
IN MY: ORCID | CIÊNCIAVITAE
ORCID | CIÊNCIAVITAE39
TITLE: β-lactoglobulin micro- and nanostructures as bioactive compounds vehicle: In vitro studies Full Text
AUTHORS: Simões, LS; Martins, JT; Pinheiro, AC; Vicente, AA; Ramos, OL;
PUBLISHED: 2020, SOURCE: Food Research International, VOLUME: 131
AUTHORS: Simões, LS; Martins, JT; Pinheiro, AC; Vicente, AA; Ramos, OL;
PUBLISHED: 2020, SOURCE: Food Research International, VOLUME: 131
IN MY: ORCID | CIÊNCIAVITAE
ORCID | CIÊNCIAVITAE40
TITLE: Physicochemical characterisation and release behaviour of curcumin-loaded lactoferrin nanohydrogels into food simulants
AUTHORS: Araújo, JF; Bourbon, AI; Simões, LS; Vicente, AA; Coutinho, PJG; Ramos, OL;
PUBLISHED: 2020, SOURCE: Food & function, VOLUME: 11, ISSUE: 1
AUTHORS: Araújo, JF; Bourbon, AI; Simões, LS; Vicente, AA; Coutinho, PJG; Ramos, OL;
PUBLISHED: 2020, SOURCE: Food & function, VOLUME: 11, ISSUE: 1
IN MY: ORCID | CIÊNCIAVITAE
ORCID | CIÊNCIAVITAE