Manuel Salvador Vicente Plata‐Oviedo

Author

Universidade Tecnológica Federal do Paraná ORCID

Also Known As

M. S. V. P. OVIEDO, Manuel Plata-Oviedo, Manuel Plata‐Oviedo, Manuel S. V. Plata-Oviedo, Manuel Salvador Vicente Plata-Oviedo, Manuel Salvador Vicente Plata‐Oviedo, Manuel Salvador vicente Plata-Oviedo

Publications

530

Citations

H-Index

Concepts

All Affiliations

Universidade Tecnológica Federal do Paraná Universidade Estadual de Campinas (UNICAMP)

About

Manuel Salvador Vicente Plata‐Oviedo is an author at Universidade Tecnológica Federal do Paraná specializing in food chemistry, health sciences, and medicine.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	6	6	309
2	Medicine	4	4	347
3	Chemical Engineering	3	3	108
4	Engineering	1	1	20
5	Environmental Engineering	1	1	20

Manuel Salvador Vicente Plata‐Oviedo

Publications

487

Citations

H-Index

Page 1

	Year	Citations
Extraction and quantification of phenolic acids and flavonols from Eugenia pyriformis using different solvents Charles Windson Isidoro Haminiuk, Manuel Salvador Vicente Plata‐Oviedo, Gisely de Mattos, Journal of Food Science and Technology PolyphenolicsBotanyMedicineBioanalysisPhenolic Acids	2012	178
Chemical, antioxidant and antibacterial study of Brazilian fruits Charles Windson Isidoro Haminiuk, Manuel Salvador Vicente Plata‐Oviedo, Amanda Roman Guedes, International Journal of Food Science & Technology Food ChemistryFood PreservativesFood Bioactive CompoundTotal Phenolic ContentMedicine	2011	96
Physico-chemical characteristics of microencapsulated propolis co-product extract and its effect on storage stability of burger meat during storage at −15 °C Amália Soares dos Reis, Camila Diedrich, Cristiane de Moura, LWT Food ChemistryChemical EngineeringBiomanufacturingStorage Stability−15 °C	2016	76
Wine industry residue as antioxidant in cooked chicken meat Ligianne Din Shirahigue, Manuel Salvador Vicente Plata‐Oviedo, Severino Matias de Alencar, International Journal of Food Science & Technology Food AnalysisNiagara Grape ExtractMeat QualityPolyphenolicsOxidative Stress	2010	61
Effect of acid treatments and drying processes on physico-chemical and functional properties of cassava starch Manuel Salvador Vicente Plata‐Oviedo Journal of the Science of Food and Agriculture Food ChemistryFunctional PropertiesIn Vitro FermentationFood PhysicFood Analysis	1998	44
Physico–chemical, morphological, and pasting properties of Pine nut (<i>Araucaria angustifolia</i>) starch oxidized with different levels of sodium hypochlorite Leilane Costa de Conto, Manuel Salvador Vicente Plata‐Oviedo, Caroline Joy Steel, Starch - Stärke Food ChemistryAgricultural ChemistryEnvironmental ChemistryChemical EngineeringPine Nut	2011	20
Microencapsulated and Lyophilized Propolis Co-Product Extract as Antioxidant Synthetic Replacer on Traditional Brazilian Starch Biscuit Rodrigo Vieira Rodrigues, Denise Bilibio, Manuel Salvador Vicente Plata‐Oviedo, Molecules Food AnalysisPropolis Co-product ExtractPolyphenolicsFood ChemistryChemical Engineering	2021	12

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