António Augusto Martins de Oliveira Soares Vicente


AuthID: R-000-1XP

Confirmed Publications: 409



41
TITLE: Effects of Moderate Electric Fields on the Post-harvest Preservation of Chestnuts  Full Text
AUTHORS: Enrique Pino-Hernández; Ricardo N Pereira; Lina F Ballesteros; António A Vicente ; Luís Abrunhosa; José A Teixeira;
PUBLISHED: 2021, SOURCE: Food and Bioprocess Technology, VOLUME: 14, ISSUE: 5
INDEXED IN: CrossRef: 7
IN MY: ORCID
42
TITLE: Electrohydrodynamic processing for the production of zein-based microstructures and nanostructures  Full Text
AUTHORS: Silva, PM; Torres Giner, S; Vicente, AA ; Cerqueira, MA;
PUBLISHED: 2021, SOURCE: CURRENT OPINION IN COLLOID & INTERFACE SCIENCE, VOLUME: 56
INDEXED IN: Scopus WOS CrossRef: 16
IN MY: ORCID
43
TITLE: Extraction of Pigments from Microalgae and Cyanobacteria-A Review on Current Methodologies
AUTHORS: Pagels, F; Pereira, RN; Vicente, AA ; Guedes, AC ;
PUBLISHED: 2021, SOURCE: APPLIED SCIENCES-BASEL, VOLUME: 11, ISSUE: 11
INDEXED IN: WOS CrossRef: 34
IN MY: ORCID
44
TITLE: Flaxseed gum-biopolymers interactions driving rheological behaviour of oropharyngeal dysphagia-oriented products  Full Text
AUTHORS: Vieira, JM; Andrade, CCP; Santos, TP; Okuro, PK; Garcia, ST; Rodrigues, MI; Vicente, AA ; Cunha, RL;
PUBLISHED: 2021, SOURCE: FOOD HYDROCOLLOIDS, VOLUME: 111
INDEXED IN: Scopus WOS CrossRef: 30
IN MY: ORCID
45
46
TITLE: Heat Treatment and Wounding as Abiotic Stresses to Enhance the Bioactive Composition of Pineapple By-Products
AUTHORS: Santos, DI; Faria, DL; Lourenco, SC; Alves, VD; Saraiva, JA; Vicente, AA ; Moldao Martins, M;
PUBLISHED: 2021, SOURCE: APPLIED SCIENCES-BASEL, VOLUME: 11, ISSUE: 9
INDEXED IN: Scopus WOS CrossRef: 3
IN MY: ORCID
47
TITLE: How additive manufacturing can boost the bioactivity of baked functional foods  Full Text
AUTHORS: Oliveira, SM; Gruppi, A; Vieira, MV; Matos, GS; Vicente, AA ; Teixeira, JAC; Fucinos, P; Spigno, G; Pastrana Martinez, L.M.;
PUBLISHED: 2021, SOURCE: JOURNAL OF FOOD ENGINEERING, VOLUME: 294
INDEXED IN: Scopus WOS CrossRef: 18
IN MY: ORCID
48
TITLE: Incorporation of olive pomace ingredients into yoghurts as a source of fibre and hydroxytyrosol: Antioxidant activity and stability throughout gastrointestinal digestion  Full Text
AUTHORS: Ribeiro, TB; Bonifacio Lopes, T; Morais, P; Miranda, A; Nunes, J; Vicente, AA ; Pintado, M;
PUBLISHED: 2021, SOURCE: JOURNAL OF FOOD ENGINEERING, VOLUME: 297
INDEXED IN: Scopus WOS CrossRef: 27
IN MY: ORCID
49
TITLE: Influence of ohmic heating on the structural and immunoreactive properties of soybean proteins  Full Text
AUTHORS: Pereira, RN; Rodrigues, RM; Machado, L; Ferreira, S; Joana Costa ; Villa, C; Barreiros, MP; Mafra, I; Teixeira, JA; Vicente, AA ;
PUBLISHED: 2021, SOURCE: LWT-FOOD SCIENCE AND TECHNOLOGY, VOLUME: 148
INDEXED IN: Scopus WOS CrossRef: 11
IN MY: ORCID
50
Page 5 of 41. Total results: 409.

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