Concepedia

Amílcar L. António

AL

51

Publications

2.2K

Citations

30

H-Index

2011

Active since

Affiliations

Polytechnic Institute of Bragança(Current)

Rede de Química e Tecnologia

Universidade do Porto

Universidad de Salamanca

University of Lisbon

Amílcar L. António is an author at Polytechnic Institute of Bragança specializing in food chemistry, health sciences, and oxidative stress.

ORCID

Top concepts

Publications per year

2011–2021

51

Publications

51

A comparative study between natural and synthetic antioxidants: Evaluation of their performance after incorporation into biscuits

Cristina Caleja, Lillian Barros, Amílcar L. António et al. · Food Chemistry · 2016 · 223 citations · Full text

, , +7

Fortification of yogurts with different antioxidant preservatives: A comparative study between natural and synthetic additives

Cristina Caleja, Lillian Barros, Amílcar L. António et al. · Food Chemistry · 2016 · 174 citations · Full text

, , +8

Nutritional value, bioactive compounds and antioxidant properties of three edible mushrooms from Poland

Sandrina A. Heleno, Raíssa Carolina Ferreira, Amílcar L. António et al. · Food Bioscience · 2015 · 108 citations · Full text

, , +7

Development of a functional dairy food: Exploring bioactive and preservation effects of chamomile (Matricaria recutita L.)

Cristina Caleja, Lillian Barros, Amílcar L. António et al. · Journal of Functional Foods · 2015 · 83 citations · Full text

, , +10

Foeniculum vulgare Mill. as natural conservation enhancer and health promoter by incorporation in cottage cheese

Cristina Caleja, Lillian Barros, Amílcar L. António et al. · Journal of Functional Foods · 2014 · 74 citations · Full text

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