António Augusto Martins de Oliveira Soares Vicente
AuthID: R-000-1XP
21
TITLE: Development and Characterization of Fully Hydrogenated Soybean Oil and High Oleic Sunflower Oil β-carotene Loaded Nanostructured Lipid Carriers Full Text
AUTHORS: Lüdtke, FL; Grimaldi, R; Cardoso, LP; Gigante, ML; Vicente, AA; Ribeiro, APB;
PUBLISHED: 2023, SOURCE: Food Biophysics, VOLUME: 18, ISSUE: 3
AUTHORS: Lüdtke, FL; Grimaldi, R; Cardoso, LP; Gigante, ML; Vicente, AA; Ribeiro, APB;
PUBLISHED: 2023, SOURCE: Food Biophysics, VOLUME: 18, ISSUE: 3
22
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
23
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
24
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
25
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
26
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
27
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
28
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
29
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
30
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
