António Vicente

Associate Professor with Habilitation



Career

  • Since  2012: Associate Professor with Habilitation, Universidade do Minho
  • 2010 - 2012: Associate Professor, Universidade do Minho
  • 2001 - 2010: Assistant Professor, Universidade do Minho
  • 1998 - 2001: Invited Lecturer, Universidade do Minho
  • 1998 - 1998: Lecturer, Universidade do Minho
  • 1996 - 1997: Instructor, Universidade do Minho

Qualifications

  • 1998: PhD in Engineering Sciences, Universidade do Minho

Roles and Responsibilities

  • Since  2018: Member of the Scientific Steering Committee of the Research Unit, Centre of Biological Engineering
  • Since  2016: Head of Department, Department of Biological Engineering
  • 2013 - 2016: Member of the Scientific Steering Committee of the Research Unit, Centre of Biological Engineering
  • 2011 - 2013: Program Director, Integrated Master in Biological Engineering
  • 2010 - 2013: Member of the Scientific Steering Committee of Department, Department of Biological Engineering
  • Since  2014: Member of the Editorial Board of "Journal of Food Engineering"
  • Since  2011: Member of the Editorial Board of "Chemical Papers"
  • Since  2009: Member of Editorial Board of "Food Science & Technology (Ciência e Tecnologia dos Alimentos)"

Laboratory Management

Courses

  • Chemical Thermodynamis ( Integrated Master in Biological Engineering )
  • Projet of Biological Engineering ( Integrated Master in Biological Engineering )
  • Dissertation in Biological Engineering ( Integrated Master in Biological Engineering )
  • Process Engineering Design ( Integrated Master in Biological Engineering )
  • Bionanotechnology ( Master Program in Micro/Nano Technologies )
  • Introduction to Nanotechnology and Manufacturing Techniques ( Master Program in Micro/Nano Technologies )

Projects

Research Students


Recent Publications

1
Evaluation of disruption/permeabilization methodologies for Microcystis aeruginosa as alternatives to obtain high yields of microcystin release
  • Algal Research-Biomass Biofuels and Bioproducts, 42(101611), 2019
2
Cashew nut allergy: clinical relevance and allergen characterisation
  • Clinical Reviews in Allergy & Immunology, 57(1), 1-22, 2019
3
In vitro gastrointestinal evaluation of a juçara-based smoothie: effect of processing on phenolic compounds bioaccessibility
  • Journal of Food Science and Technology-Mysore, (In Press), 2019
4
Effect of extraction temperature on rheological behavior and antioxidant capacity of flaxseed gum
  • Carbohydrate Polymers, 213, 217-227, 2019
5
Production of biomass-degrading enzymes by Trichoderma reesei using liquid hot water-pretreated corncob in different conditions of oxygen transfer
  • Bioenergy Research, (In Press), 2019
6
Liposomes loaded with phenolic extracts of Spirulina LEB-18: Physicochemical characterization and behavior under simulated gastrointestinal conditions
  • Food Research International, 120, 656-667, 2019
7
Comparison and optimization of different methods for Microcystis aeruginosa's harvesting and the role of zeta potential on its efficiency
  • Environmental Science and Pollution Research, 26(16), 16708-16715, 2019
8
Sterol-based oleogels’ characterization envisioning food applications
  • Journal of the Science of Food and Agriculture, 99(7), 3318-3325, 2019
9
Application of edible nanolaminate coatings with antimicrobial extract of Flourensia cernua to extend the shelf-life of tomato (Solanum lycopersicum L.) fruit
  • Postharvest Biology and Technology, 150, 19-27, 2019
10
Optimization of a chitosan solution as potential carrier for the incorporation of Santolina chamaecyparissus L. solid by-product in an edible vegetal coating on ‘Manchego’ cheese
  • Food Hydrocolloids, 89, 272-282, 2019
11
Amphiphilic modified galactomannan as a novel potential carrier for hydrophobic compounds
  • Frontiers in Sustainable Food Systems, 3(17), 2019
12
ß-carotene and α-tocopherol coencapsulated in nanostructured lipid carriers of murumuru (Astrocaryum murumuru) butter produced by phase inversion temperature method: characterization, dynamic in vitro digestion and cell viability study
  • Journal of Microencapsulation, 36(1), 43-52, 2019
13
Electric field effects on β-lactoglobulin thermal unfolding as a function of pH – Impact on protein functionality
  • Innovative Food Science & Emerging Technologies, 52, 1-7, 2019
14
Banana starch nanocomposite with cellulose nanofibers isolated from banana peel by enzymatic treatment: In vitro cytotoxicity assessment
  • Carbohydrate Polymers, 207, 169-179, 2019
15
One-step chromatographic method to purify α-lactalbumin from whey for nanotube synthesis purposes
  • Food Chemistry, 275, 480-488, 2019
16
Protein-Based Nanostructures for Food Applications
  • Gels, 5(1), 9, 2019
17
Effect of Ohmic heating on functionality of sodium caseinate – A relationship with protein gelation
  • Food Research International, 116, 628-636, 2019
18
Hybrid gels: Influence of oleogel/hydrogel ratio on rheological and textural properties
  • Food Research International, 116, 1298-1305, 2019
19
Evaluating the effect of chitosan layer on bioaccessibility and cellular uptake of curcumin nanoemulsions
  • Journal of Food Engineering, 243, 89-100, 2019
20
  • Figueroa-Lopez, Kelly J.; Vicente, António A.; Reis, Maria A.M.; Torres-Giner, Sergio; Lagaron, Jose M.
Antimicrobial and antioxidant performance of various essential oils and natural extracts and their incorporation into biowaste derived poly(3-hydroxybutyrate-co-3-hydroxyvalerate) layers made from electrospun ultrathin fibers
  • Nanomaterials, 9(2), 144, 2019
Full List