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Publications by António A. Vicente
Dehydration of Protein Lactoferrin-Glycomacropeptide Nanohydrogels
Food Hydrocolloids
Chemistry
Chemical Engineering
Food Science
Electrosprayed Whey Protein-Based Nanocapsules for Β-Carotene Encapsulation
Food Chemistry
Medicine
Analytical Chemistry
Food Science
Use of Edible Films and Coatings in Cheese Preservation: Opportunities and Challenges
Food Research International
Food Science
Lactoferrin-Based Nanoparticles as a Vehicle for Iron in Food Applications – Development and Release Profile
Food Research International
Food Science
Κ-Carrageenan/Chitosan Nanolayered Coating for Controlled Release of a Model Bioactive Compound
Innovative Food Science and Emerging Technologies
Chemistry
Manufacturing Engineering
Food Science
Industrial
Effects of Ohmic Heating on Extraction of Food-Grade Phytochemicals From Colored Potato
LWT - Food Science and Technology
Food Science
Preparation and Characterization of a Chitosan Film With Grape Seed Extract-Carvacrol Microcapsules and Its Effect on the Shelf-Life of Refrigerated Salmon ( Salmo Salar )
LWT - Food Science and Technology
Food Science
Assessment of Synergistic Interactions Between Environmental Factors on Microcystis Aeruginosa Growth and Microcystin Production
Algal Research
Agronomy
Crop Science
Enhanced Mechanical and Thermal Strength in Mixed Enantiomers Based Supramolecular Gel
Langmuir
Surfaces
Materials Science
Condensed Matter Physics
Interfaces
Electrochemistry
Spectroscopy
Medicine
Physical Characterisation of an Alginate/Lysozyme Nano-Laminate Coating and Its Evaluation on ‘Coalho’ Cheese Shelf Life
Food and Bioprocess Technology
Industrial
Risk
Quality
Manufacturing Engineering
Reliability
Safety
Food Science
Process Chemistry
Technology
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