António Augusto Martins de Oliveira Soares Vicente


AuthID: R-000-1XP

Confirmed Publications: 409



111
TITLE: Banana starch nanocomposite with cellulose nanofibers isolated from banana peel by enzymatic treatment: In vitro cytotoxicity assessment  Full Text
AUTHORS: Tibolla, H; Pelissari, FM; Martins, JT; Lanzoni, EM; Vicente, AA ; Menegalli, FC; Cunha, RL;
PUBLISHED: 2019, SOURCE: CARBOHYDRATE POLYMERS, VOLUME: 207
INDEXED IN: Scopus WOS CrossRef: 77
IN MY: ORCID
112
113
TITLE: Cashew Nut Allergy: Clinical Relevance and Allergen Characterisation  Full Text
AUTHORS: Cintia Mendes; Joana Costa ; Antonio A Vicente ; Maria Beatriz P P Oliveira ; Isabel Mafra;
PUBLISHED: 2019, SOURCE: CLINICAL REVIEWS IN ALLERGY & IMMUNOLOGY, VOLUME: 57, ISSUE: 1
INDEXED IN: Scopus WOS CrossRef: 32
IN MY: ORCID
114
TITLE: Comparison and optimization of different methods for Microcystis aeruginosa's harvesting and the role of zeta potential on its efficiency  Full Text
AUTHORS: Geada, P; Oliveira, F; Loureiro, L; Esteves, D; Teixeira, JA; Vasconcelos, V ; Vicente, AA ; Fernandes, BD;
PUBLISHED: 2019, SOURCE: ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH, VOLUME: 26, ISSUE: 16
INDEXED IN: Scopus WOS CrossRef: 8
IN MY: ORCID
115
TITLE: Effect of extraction temperature on rheological behavior and antioxidant capacity of flaxseed gum
AUTHORS: Vieira, JM; Mantovani, RA; Raposo, MFJ; Coimbra, MA; Vicente, AA ; Cunha, RL;
PUBLISHED: 2019, SOURCE: CARBOHYDRATE POLYMERS, VOLUME: 213
INDEXED IN: Scopus WOS CrossRef: 36
IN MY: ORCID
116
TITLE: Effect of Ohmic heating on functionality of sodium caseinate - A relationship with protein gelation  Full Text
AUTHORS: Moreira, TCP; Pereira, RN; Vicente, AA ; da Cunha, RL;
PUBLISHED: 2019, SOURCE: FOOD RESEARCH INTERNATIONAL, VOLUME: 116
INDEXED IN: Scopus WOS CrossRef: 30
IN MY: ORCID
117
TITLE: Electric field effects on beta-lactoglobulin thermal unfolding as a function of pH - Impact on protein functionality
AUTHORS: Rodrigues, RM; Vicente, AA ; Petersen, SB; Pereira, RN;
PUBLISHED: 2019, SOURCE: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, VOLUME: 52
INDEXED IN: Scopus WOS CrossRef: 38
IN MY: ORCID
118
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
119
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
120
TITLE: Evaluation of disruption/permeabilization methodologies for Microcystis aeruginosa as alternatives to obtain high yields of microcystin release  Full Text
AUTHORS: Geada, P; Loureiro, L; Teixeira, JA; Vasconcelos, V ; Vicente, AA ; Fernandes, BD;
PUBLISHED: 2019, SOURCE: ALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS, VOLUME: 42
INDEXED IN: Scopus WOS CrossRef: 11
IN MY: ORCID
Page 12 of 41. Total results: 409.

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