Marı́a Soledad Vicente

Author

Also Known As

Conesa, E., M Vicente, M. S. Vicente, M. Soledad Vicente, M. Vicente, M.S VICENTE, M.S Vicente, M.S. Vicente, M.Soledad Vicente, Maria Soledad Vicente

Publications

773

Citations

H-Index

Concepts

All Affiliations

University of the Basque Country Universidad de Murcia National University of Salta Instituto de Investigacao das Pescas e do Mar Consejo Nacional de Investigaciones Científicas y Técnicas

About

Marı́a Soledad Vicente is an author at University of the Basque Country specializing in health sciences, engineering, and animal nutrition.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	7	7	283
2	Health Sciences	7	7	300
3	Education	2	2	42
4	Medicine	2	2	83
5	Natural Sciences	1	1	125

Marı́a Soledad Vicente

Publications

706

Citations

H-Index

Page 1

	Year	Citations
Syntheses and Functionalizations of Porphyrin Macrocycles Marı́a Soledad Vicente, Kevin M. Smith Current Organic Synthesis Combinatorial ChemistryMedicinal ChemistryBioorganic ChemistryEngineeringBiochemistry	2014	125
Lamb rennet paste in ovine cheese manufacture. Lipolysis and flavour Mailo Virto, F. Chávarri, María Ángeles Bustamante, International Dairy Journal BiomanufacturingLamb Rennet PasteAnimal NutritionBiotechnologyFood Engineering	2003	70
Quality enhancement of smoked sea bass (Dicentrarchus labrax) fillets by adding resveratrol and coating with chitosan and alginate edible films Olaia Martínez, J. Salmerón, Leire Epelde, Food Control Dicentrarchus LabraxAlginate Edible FilmsEdible FilmEdible PackagingQuality Enhancement	2017	65
Biogeochemical processes and nutrient cycling within an artificial reef off Southern Portugal Manuela Falcão, Miguel N. Santos, Marı́a Soledad Vicente, Marine Environmental Research BiogeochemistryEngineeringCoral ReefArtificial ReefSouthern Portugal	2006	63
Seasonal changes in the composition of bulk raw ewe's milk used for Idiazabal cheese manufacture Luis Javier R. Barrón, Eva Fernández de Labastida, S. Perea, International Dairy Journal Bulk Raw EweAnimal NutritionFood AnalysisSeasonal ChangesIdiazabal Cheese Manufacture	2001	54
Lipolysis, proteolysis and sensory properties of ewe’s raw milk cheese (Idiazabal) made with lipase addition Igor Hernández, Luis Javier R. Barrón, Mailo Virto, Food Chemistry BiochemistryEwe ’Biochemical EngineeringFood EngineeringLipase Addition	2009	46
Changes in the free amino acid content during ripening of Idiazabal cheese: influence of starter and rennet type Marı́a Soledad Vicente, Francisco C. Ibáñez, Y. Barcina, Food Chemistry BiosynthesisBiochemistryFood AnalysisRennet TypeMicrobiology	2001	34
Sensory perception and flow properties of dysphagia thickening formulas with different composition Olaia Martínez, Marı́a Soledad Vicente, Carmen de Vega, Food Hydrocolloids Computational DeglutitionPhysiologySensory PerceptionSocial SciencesFlow Properties	2018	28
Milk kinetics of moxidectin and doramectin in goats Carlos M. Cárceles, María Sanguino Díaz, Marı́a Soledad Vicente, Research in Veterinary Science Animal PhysiologyNutritionCaprineAnimal ScienceAnimal Nutrition	2001	27
Sedimentary record of anthropogenic metal inputs in the Tagus prodelta (Portugal) Mário Mil-Homens, Vasco Branco, Carlos Vale, Continental Shelf Research Sedimentary RecordEngineeringTrace Element GeochemistryOre GenesisProvenance (Geology)	2008	27

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