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António A. Vicente

2001–2025 年に発表

145
論文数
20,491
被引用数
79
h 指数
137
i10 指数

被引用数

António A. Vicente の年別被引用数1992 年: 被引用 2 件2003 年: 被引用 1 件2004 年: 被引用 4 件2005 年: 被引用 4 件2006 年: 被引用 2 件2007 年: 被引用 9 件2008 年: 被引用 8 件2009 年: 被引用 11 件2010 年: 被引用 23 件2011 年: 被引用 46 件2012 年: 被引用 89 件2013 年: 被引用 89 件2014 年: 被引用 106 件2015 年: 被引用 152 件2016 年: 被引用 142 件2017 年: 被引用 143 件2018 年: 被引用 226 件2019 年: 被引用 493 件2020 年: 被引用 633 件2021 年: 被引用 721 件2022 年: 被引用 644 件2023 年: 被引用 451 件2024 年: 被引用 748 件2025 年: 被引用 333 件2026 年: 被引用 5 件1993〜2002 年は被引用が無いため表示していません

引用元

国・地域

この著者を引用した国・地域の世界地図中国: 引用元論文 1,020 件、この内訳の 16.2%インド: 引用元論文 468 件、この内訳の 7.4%ポルトガル: 引用元論文 385 件、この内訳の 6.1%アメリカ合衆国: 引用元論文 364 件、この内訳の 5.8%ブラジル: 引用元論文 336 件、この内訳の 5.3%スペイン: 引用元論文 300 件、この内訳の 4.7%イラン: 引用元論文 213 件、この内訳の 3.4%イタリア: 引用元論文 208 件、この内訳の 3.3%トルコ: 引用元論文 143 件、この内訳の 2.3%メキシコ: 引用元論文 141 件、この内訳の 2.2%イギリス: 引用元論文 130 件、この内訳の 2.1%フランス: 引用元論文 127 件、この内訳の 2%
0%16.2%その他 39.2%

機関

分野

  • Agricultural and Biological Sciences35.9%
  • Biochemistry, Genetics and Molecular Biology16.1%
  • Materials Science12.4%
  • Medicine10.1%
  • Engineering8.8%
  • Energy5.5%
  • その他11.2%

トピック

  • Proteins in Food Systems5.5%
  • Nanocomposite Films for Food Packaging4.4%
  • Phytochemicals and Antioxidant Activities4.2%
  • Microbial Inactivation Methods3.5%
  • Protein Hydrolysis and Bioactive Peptides3.3%
  • Food composition and properties3%
  • その他76.1%

共著者

全論文

検索で開く
  1. Algal proteins: Production strategies and nutritional and functional properties

    著者: Pedro Geada, Catarina Moreira, Maria Silva, Rafaela Nunes, Leandro Madureira, Crístina M.R. Rocha, Ricardo N. Pereira, António A. Vicente, J. A. Teixeira - Bioresource Technology 2021 被引用: 266

  2. Yeast: the soul of beer’s aroma—a review of flavour-active esters and higher alcohols produced by the brewing yeast

    著者: Eduardo Pires, J. A. Teixeira, Tomáš Brányik, António A. Vicente - Applied Microbiology and Biotechnology 2014 被引用: 595

  3. Emergent food proteins – Towards sustainability, health and innovation

    著者: Luiz Henrique Fasolin, Ricardo N. Pereira, Ana C. Pinheiro, Joana T. Martins, Cristiane Conte Paim de Andrade, Óscar L. Ramos, António A. Vicente - Food Research International 2019 被引用: 282

  4. Environmental impact of novel thermal and non-thermal technologies in food processing

    著者: Ricardo N. Pereira, António A. Vicente - Food Research International 2009 被引用: 563

  5. Advances in nutraceutical delivery systems: From formulation design for bioavailability enhancement to efficacy and safety evaluation

    著者: Raquel F.S. Gonçalves, Joana T. Martins, Catarina M.M. Duarte, António A. Vicente, Ana C. Pinheiro - Trends in Food Science & Technology 2018 被引用: 236

  6. Effect of alginate molecular weight and M/G ratio in beads properties foreseeing the protection of probiotics

    著者: Philippe E. Ramos, Pedro M. Silva, Marta M. Alario, Lorenzo Pastrana, J. A. Teixeira, Miguel A. Cerqueira, António A. Vicente - Food Hydrocolloids 2017 被引用: 205

  7. The role of emergent processing technologies in tailoring plant protein functionality: New insights

    著者: Zita Avelar, António A. Vicente, Jorge A. Saraiva, Rui M. Rodrigues - Trends in Food Science & Technology 2021 被引用: 103

  8. Hybrid gels: Influence of oleogel/hydrogel ratio on rheological and textural properties

    著者: Artur J. Martins, Pedro M. Silva, Filipe Maciel, Lorenzo Pastrana, Rosiane Lopes Cunha, Miguel A. Cerqueira, António A. Vicente - Food Research International 2018 被引用: 217

  9. Oleogels for development of health-promoting food products

    著者: Artur J. Martins, António A. Vicente, Lorenzo Pastrana, Miguel A. Cerqueira - Food Science and Human Wellness 2019 被引用: 181

  10. Flaxseed gum-biopolymers interactions driving rheological behaviour of oropharyngeal dysphagia-oriented products

    著者: Jorge M. Vieira, Cristiane Conte Paim de Andrade, Tatiana Porto Santos, Paula Kiyomi Okuro, Sofia Tarifa Garcia, Maria Isabel Rodrigues, António A. Vicente, Rosiane Lopes Cunha - Food Hydrocolloids 2020 被引用: 65

  11. Influence of ohmic heating on the structural and immunoreactive properties of soybean proteins

    著者: Ricardo N. Pereira, Rui M. Rodrigues, Luís Machado, Sara Ferreira, Joana Costa, Caterina Villa, Mariana P. Barreiros, Isabel Mafra, J. A. Teixeira, António A. Vicente - LWT 2021 被引用: 56

  12. Edible oleogels: an opportunity for fat replacement in foods

    著者: Artur J. Martins, António A. Vicente, Rosiane Lopes Cunha, Miguel A. Cerqueira - Food & Function 2018 被引用: 285

  13. Electric field effects on proteins – Novel perspectives on food and potential health implications

    著者: Rui M. Rodrigues, Zita Avelar, Luís Machado, Ricardo N. Pereira, António A. Vicente - Food Research International 2020 被引用: 61

  14. Effect of glycerol and corn oil on physicochemical properties of polysaccharide films – A comparative study

    著者: Miguel A. Cerqueira, Bartolomeu Warlene Silva de Souza, J. A. Teixeira, António A. Vicente - Food Hydrocolloids 2011 被引用: 533

  15. Micro- and nano bio-based delivery systems for food applications: In vitro behavior

    著者: Lívia S. Simões, Daniel A. Madalena, Ana C. Pinheiro, J. A. Teixeira, António A. Vicente, Óscar L. Ramos - Advances in Colloid and Interface Science 2017 被引用: 291

  16. Rheology and soft tribology of thickened dispersions aiming the development of oropharyngeal dysphagia-oriented products

    著者: Jorge M. Vieira, Fernando Divino Oliveira Júnior, Diego Berti Salvaro, G.P. Maffezzolli, José Daniel Biasoli de Mello, António A. Vicente, Rosiane Lopes Cunha - Current Research in Food Science 2020 被引用: 86

  17. Synergistic interactions between lecithin and fruit wax in oleogel formation

    著者: Paula Kiyomi Okuro, Iris Tavernier, Mohd Dona Bin Sintang, André G. Skirtach, António A. Vicente, Koen Dewettinck, Rosiane Lopes Cunha - Food & Function 2018 被引用: 132

  18. Influence of ohmic heating on lentil protein structure and protein-pectin interactions

    著者: Cristiane Grella Miranda, Rui M. Rodrigues, Ricardo N. Pereira, Paula Speranza, Louise Emy Kurozawa, António A. Vicente, Ana Carla Kawazoe Sato - Innovative Food Science & Emerging Technologies 2023 被引用: 34

  19. Effect of whey protein purity and glycerol content upon physical properties of edible films manufactured therefrom

    著者: Óscar L. Ramos, Isabel Reinas, Sara Baptista-Silva, João Carlos Fernandes, Miguel A. Cerqueira, Ricardo N. Pereira, António A. Vicente, Maria de Fátima Tavares Poças, Manuela Pintado, F. Xavier Malcata - Food Hydrocolloids 2012 被引用: 452

  20. Effect of chitosan– Aloe vera coating on postharvest quality of blueberry ( Vaccinium corymbosum ) fruit

    著者: Jorge M. Vieira, María L. Flores-López, Diana Jasso de Rodríguez, Maria do Céu Sousa, António A. Vicente, Joana T. Martins - Postharvest Biology and Technology 2016 被引用: 312

  21. Nanoemulsions for Food Applications: Development and Characterization

    著者: Hélder D. Silva, Miguel A. Cerqueira, António A. Vicente - Food and Bioprocess Technology 2011 被引用: 622

  22. Electric field-based technologies for valorization of bioresources

    著者: Crístina M.R. Rocha, Zlatina Genisheva, Pedro Ferreira‐Santos, Rui M. Rodrigues, António A. Vicente, J. A. Teixeira, Ricardo N. Pereira - Bioresource Technology 2018 被引用: 146

  23. Simulated digestion of an olive pomace water-soluble ingredient: relationship between the bioaccessibility of compounds and their potential health benefits

    著者: Tânia Bragança Ribeiro, Ana Oliveira, Débora A. Campos, João Nunes, António A. Vicente, Manuela Pintado - Food & Function 2020 被引用: 63

  24. Prebiotic effects of olive pomace powders in the gut: In vitro evaluation of the inhibition of adhesion of pathogens, prebiotic and antioxidant effects

    著者: Tânia Bragança Ribeiro, C Costa, Teresa Bonifácio - Lopes, Sara Silva, Mariana Veiga, Ana Rita Monforte, João Nunes, António A. Vicente, Manuela Pintado - Food Hydrocolloids 2020 被引用: 61