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António A. Vicente

António A. Vicente

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Chemistry
Portugal
2026

D-Index & Metrics

Chemistry

D-Index
102
Citations
34141
World Ranking
1179
National Ranking
6

Research.com Recognitions

  • 2026 - Research.com Chemistry in Portugal Leader Award
  • 2025 - Research.com Chemistry in Portugal Leader Award
  • 2022 - Research.com Chemistry in Portugal Leader Award

Overview

António A. Vicente is affiliated with the University of Minho in Portugal and has a research focus within the Agricultural and Biological Sciences, with 161 publications in this broad field. Their work extensively covers subfields such as Food Science, Biomaterials, Nutrition and Dietetics, Renewable Energy, Sustainability and the Environment, and Molecular Biology.

The research topics António A. Vicente addresses include:

  • Proteins in Food Systems
  • Algal biology and biofuel production
  • Food Chemistry and Fat Analysis
  • Nanocomposite Films for Food Packaging
  • Polysaccharides Composition and Applications
  • Microencapsulation and Drying Processes
  • Microbial Inactivation Methods

Recent publications by António A. Vicente include:

  • "Algal proteins: Production strategies and nutritional and functional properties", 2021, Bioresource Technology
  • "3D printed functional cookies fortified with Arthrospira platensis: Evaluation of its antioxidant potential and physical-chemical characterization", 2020, Food Hydrocolloids
  • "Extraction of Pigments from Microalgae and Cyanobacteria-A Review on Current Methodologies", 2021, Applied Sciences
  • "Green synthesis of lignin nano- and micro-particles: Physicochemical characterization, bioactive properties and cytotoxicity assessment", 2020, International Journal of Biological Macromolecules
  • "Factors affecting polyhydroxyalkanoates biodegradation in soil", 2020, Polymer Degradation and Stability

The scientist frequently publishes in specific venues, with notable numbers of contributions as follows:

  • Food Hydrocolloids (13 publications)
  • Food Research International (12 publications)
  • Foods (9 publications)
  • Food Chemistry (7 publications)
  • Food & Function (6 publications)

António A. Vicente has collaborated multiple times with several coauthors, including:

  • Ana C. Pinheiro (35 coauthored works)
  • Ricardo N. Pereira (33 coauthored works)
  • Rui M. Rodrigues (27 coauthored works)
  • Joana T. Martins (26 coauthored works)
  • Raquel F.S. Gonçalves (26 coauthored works)

Their book contributions include a publication with Springer Nature titled "Delivering Functionality in Foods" (2022).

Best Publications

  • Technological trends, global market, and challenges of bio-ethanol production

    Solange I. Mussatto;Guliano Dragone;Pedro M. R. Guimarães;João Paulo A. Silva

  • Nanoemulsions for Food Applications: Development and Characterization

    Hélder Daniel Silva;Miguel Ângelo Cerqueira;António A. Vicente

  • Hydrothermal processing, as an alternative for upgrading agriculture residues and marine biomass according to the biorefinery concept: A review

    Héctor A. Ruiz;Rosa M. Rodríguez-Jasso;Bruno D. Fernandes;António A. Vicente

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

    Ricardo Pereira;A. A. Vicente

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

    Eduardo J. Pires;José A. Teixeira;Tomás Brányik;António A. Vicente

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

    Miguel A. Cerqueira;Bartolomeu W.S. Souza;Bartolomeu W.S. Souza;José A. Teixeira;António A. Vicente

  • Optimization of edible coating composition to retard strawberry fruit senescence

    Clara Ribeiro;António A. Vicente;José A. Teixeira;Cândida Miranda

  • Influence of α-tocopherol on physicochemical properties of chitosan-based films

    Joana T. Martins;Miguel A. Cerqueira;António A. Vicente

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

    Óscar L. Ramos;Isabel Reinas;Sara I. Silva;João C. Fernandes

  • Third generation biofuels from microalgae

    Giuliano Dragone;Bruno Fernandes;António A. Vicente;José A. Teixeira

  • Chitosan/clay films' properties as affected by biopolymer and clay micro/nanoparticles' concentrations

    A. Casariego;A. Casariego;B. W. S. Souza;M. A. Cerqueira;J. A. Teixeira

  • Chemical characterization and antioxidant activity of sulfated polysaccharide from the red seaweed Gracilaria birdiae

    Bartolomeu W.S. Souza;Bartolomeu W.S. Souza;Miguel A. Cerqueira;Ana I. Bourbon;Ana C. Pinheiro

  • Nutrient limitation as a strategy for increasing starch accumulation in microalgae

    Giuliano Dragone;Bruno D. Fernandes;Ana P. Abreu;António A. Vicente

  • Mixotrophic cultivation of Chlorella vulgaris using industrial dairy waste as organic carbon source.

    Ana Paula Abreu;Bruno Daniel Fernandes;A. A. Vicente;J. A. Teixeira

  • Physico-mechanical properties of chitosan films with carvacrol and grape seed extract

    Javiera F. Rubilar;Rui M.S. Cruz;Hélder D. Silva;António A. Vicente

  • Synergistic effects between κ-carrageenan and locust bean gum on physicochemical properties of edible films made thereof

    Joana T. Martins;Miguel A. Cerqueira;Ana I. Bourbon;Ana C. Pinheiro

  • Ohmic heating - a review.

    Marcos Camargo Knirsch;Carolina Alves dos Santos;António Augusto Martins de Oliveira Soares Vicente;Thereza Christina Vessoni Penna

  • Influence of concentration, ionic strength and pH on zeta potential and mean hydrodynamic diameter of edible polysaccharide solutions envisaged for multinanolayered films production

    Maria G. Carneiro-da-Cunha;Miguel A. Cerqueira;Bartolomeu W.S. Souza;José A. Teixeira

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

    Jorge M. Vieira;María L. Flores-López;Diana Jasso de Rodríguez;Maria C. Sousa

  • Ohmic heating of strawberry products: electrical conductivity measurements and ascorbic acid degradation kinetics

    Inês Castro;J. A. Teixeira;S. Salengke;S. K. Sastry

  • Antimicrobial nanostructured starch based films for packaging

    Ana S. Abreu;M. Oliveira;Arsénio de Sá;Rui M. Rodrigues

  • Evaluation of a chitosan-based edible film as carrier of natamycin to improve the storability of Saloio cheese

    Paula Fajardo;J. T. Martins;C. Fuciños;Lorenzo Pastrana

Frequent Co-Authors

José A. Teixeira
José A. Teixeira University of Minho
Miguel A. Cerqueira
Miguel A. Cerqueira University of Minho
Rosiane Lopes da Cunha
Rosiane Lopes da Cunha State University of Campinas
Manuel A. Coimbra
Manuel A. Coimbra University of Aveiro
F. Xavier Malcata
F. Xavier Malcata University of Porto
Lucília Domingues
Lucília Domingues University of Minho
Manuela Pintado
Manuela Pintado Catholic University of Portugal
António J.M. Ferreira
António J.M. Ferreira University of Porto
Jose M. Lagaron
Jose M. Lagaron Spanish National Research Council
Catarina M.M. Duarte
Catarina M.M. Duarte Universidade Nova de Lisboa

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