Eduardo Vicente - Concepedia

Author

Eduardo Vicente

Instituto de Tecnologia de Alimentos ORCID

Also Known As

E. Vicente, Eduardo Vicente, VICENTE, E., Vicente, Eduardo

Publications

1.6K

Citations

H-Index

Concepts

All Affiliations

Instituto de Tecnologia de Alimentos Universidade Estadual de Campinas (UNICAMP)Brf (Brazil)Universidade Estadual de Londrina

About

Eduardo Vicente is an author at Instituto de Tecnologia de Alimentos specializing in food chemistry, health sciences, and medicine.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	14	15	583
2	Medicine	13	13	523
3	Engineering	10	10	195
4	Natural Sciences	2	2	43
5	Public Health	2	2	63

Eduardo Vicente

Publications

1.4K

Citations

H-Index

Page 1

	Year	Citations
Incidence of toxigenic fungi and ochratoxin A in dried fruits sold in Brazil Beatriz Thie Iamanaka, Marta Hiromi Taniwaki, Helvécio Costa Menezes, Food Additives & Contaminants	2005	109
Aflatoxigenic fungi and aflatoxins occurrence in sultanas and dried figs commercialized in Brazil Beatriz Thie Iamanaka, Hilary Castle de Menezes, Eduardo Vicente, Food Control Food ChemistryMycotoxin FormationFood MycologyFood ContaminantMycotoxicology	2006	104
Evaluation of polycyclic aromatic hydrocarbons content in different stages of soybean oils processing Mônica Cristiane Rojo de Camargo, Paula Ramos Antoniolli, Eduardo Vicente Food Chemistry	2012	83
3-MCPD and glycidyl esters in infant formulas from the Brazilian market: Occurrence and risk assessment Adriana Pavesi Arisseto Bragotto, Willian Cruzeiro Silva, Gabriela Ramiro Scaranelo, Food Control Food ChemistryRisk AssessmentPharmaceutical ScienceGlycidyl EstersBrazilian Market	2017	78
Determination of polycyclic aromatic hydrocarbons in cachaça by HPLC with fluorescence detection Sílvia Amélia Verdiani Tfouni, Rita Monteiro Machado, Mônica Cristiane Rojo de Camargo, Food Chemistry Fluorescence DetectionGas ChromatographyEnvironmental Analytical ChemistryMass SpectrometryAnalytical Chemistry	2006	71
Furan Levels in Coffee As Influenced by Species, Roast Degree, and Brewing Procedures Adriana Pavesi Arisseto Bragotto, Eduardo Vicente, Mariana Soares Ueno, Journal of Agricultural and Food Chemistry Food ChemistryAgricultural ChemistryGreen CoffeeFuran ContentIn Vitro Fermentation	2011	71
Occurrence of 3-MCPD, 2-MCPD and glycidyl esters in extra virgin olive oils, olive oils and oil blends and correlation with identity and quality parameters Kamille Kamikata, Eduardo Vicente, Adriana Pavesi Arisseto Bragotto, Food Control Food ChemistryOlive OilsGlycidyl EstersQuality ParametersFood Engineering	2018	63
Reducing fat uptake in cassava product during deep-fat frying Daniela De Grandi Castro Freitas, Shirley A. G Berbari, Patrícia Prati, Journal of Food Engineering	2009	61
Cholesterol Oxides, Cholesterol, Total Lipid, and Fatty Acid Composition in Turkey Meat Sueli Regina Baggio, Eduardo Vicente, Neura Bragagnolo Journal of Agricultural and Food Chemistry Lipid AnalysisNutritionMeat QualityFood ChemistryFrozen Turkey Meat	2002	55
Enterotoxigenicity of Staphylococcus intermedius of canine origin Elisa Yoko Hirooka, E. Müller, Júlio César de Freitas, International Journal of Food Microbiology Veterinary PathologyVeterinary ScienceSmall Animal Internal MedicineVeterinary MicrobiologyMicrobiology	1988	51

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