António Augusto Martins de Oliveira Soares Vicente


AuthID: R-000-1XP

Confirmed Publications: 409



121
TITLE: Fourier Transform Infrared (FT-IR) Spectroscopy as a Possible Rapid Tool to Evaluate Abiotic Stress Effects on Pineapple By-Products
AUTHORS: Santos, DA ; Correia, MJN; Mateus, MM; Saraiva, JA; Vicente, AA ; Moldao, M;
PUBLISHED: 2019, SOURCE: APPLIED SCIENCES-BASEL, VOLUME: 9, ISSUE: 19
INDEXED IN: Scopus WOS CrossRef: 30 Handle
IN MY: ORCID
122
123
TITLE: Liposomes loaded with phenolic extracts of Spirulina LEB-18: Physicochemical characterization and behavior under simulated gastrointestinal conditions  Full Text
AUTHORS: Machado, AR; Pinheiro, AC; Vicente, AA ; Souza Soares, LA; Cerqueira, MA;
PUBLISHED: 2019, SOURCE: FOOD RESEARCH INTERNATIONAL, VOLUME: 120
INDEXED IN: Scopus WOS CrossRef: 67
IN MY: ORCID
124
TITLE: Methods for determining bioavailability and bioaccessibility of bioactive compounds and nutrients. Methods for determining bioavailability and bioaccessibility of bioactive compounds and nutrients
AUTHORS: Diana I Santos; Jorge Manuel Alexandre Saraiva; António A Vicente ; Margarida Moldão Martins;
PUBLISHED: 2019, SOURCE: Innovative Thermal and Non-Thermal Processing, Bioaccessibility and Bioavailability of Nutrients and Bioactive Compounds
INDEXED IN: Scopus CrossRef: 50 Handle
IN MY: ORCID
125
TITLE: Nanoparticles of lactoferrin for encapsulation of food ingredients
AUTHORS: Ana I Bourbon; Joana T Martins; Ana C Pinheiro; Daniel A Madalena; Arlete Marques; Rafaela Nunes; António A Vicente ;
PUBLISHED: 2019, SOURCE: Biopolymer Nanostructures for Food Encapsulation Purposes
INDEXED IN: CrossRef: 6
IN MY: ORCID
126
TITLE: Nanostructures of whey proteins for encapsulation of food ingredients
AUTHORS: Ramos, OL; Pereira, RN; Simões, LS; Madalena, DA; Rodrigues, RM; Teixeira, JA; Vicente, AA ;
PUBLISHED: 2019, SOURCE: Biopolymer Nanostructures for Food Encapsulation Purposes
INDEXED IN: Scopus CrossRef: 3 Handle
IN MY: ORCID
127
TITLE: New Insights on Bio-Based Micro- and Nanosystems in Food
AUTHORS: Daniel A Madalena; Ricardo N Pereira; António A Vicente ; Óscar L Ramos;
PUBLISHED: 2019, SOURCE: Encyclopedia of Food Chemistry
INDEXED IN: CrossRef: 4
IN MY: ORCID
128
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
129
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
130
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
Page 13 of 41. Total results: 409.

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