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Eduardo Vicente

Observed names: E. Vicente, VICENTE, E., Vicente, Eduardo
Observed institutions: Universidade Estadual de Londrina, Universitat de València, Universidade Estadual de Campinas (UNICAMP), Instituto de Tecnologia de Alimentos, Embrapa Agroindústria de Alimentos, Universidade Estadual Paulista (Unesp)
ORCID: 0000-0002-5840-5866
Observed ORCID: 0000-0002-5840-5866
OpenAlex ID: A5061011069
Incidence of toxigenic fungi and ochratoxin A in dried fruits sold in Brazil
2005 · B. T. Iamanaka, M. H. Taniwaki, et al. · Food Additives & Contaminants · 112
Aflatoxigenic fungi and aflatoxins occurrence in sultanas and dried figs commercialized in Brazil
2006 · Beatriz Thie Iamanaka, Hilary Castle de Menezes, et al. · Food Control · 106
Evaluation of polycyclic aromatic hydrocarbons content in different stages of soybean oils processing
2012 · Mônica C. Rojo Camargo, Paula Ramos Antoniolli, et al. · Food Chemistry · 86
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3-MCPD and glycidyl esters in infant formulas from the Brazilian market: Occurrence and risk assessment
2017 · Adriana Pavesi Arisseto, Willian Cruzeiro Silva, et al. · Food Control · 80
Furan Levels in Coffee As Influenced by Species, Roast Degree, and Brewing Procedures
2011 · Adriana Pavesi Arisseto, Eduardo Vicente, et al. · Journal of Agricultural and Food Chemistry · 73
Determination of polycyclic aromatic hydrocarbons in cachaça by HPLC with fluorescence detection
2006 · Silvia A.V. Tfouni, Rita M.D. Machado, et al. · Food Chemistry · 72
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
2018 · Kamille Kamikata, Eduardo Vicente, et al. · Food Control · 64
Reducing fat uptake in cassava product during deep-fat frying
2009 · Daniela De Grandi Castro Freitas, Shirley Aparecida Garcia Berbari, et al. · Journal of Food Engineering · 61
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Cholesterol Oxides, Cholesterol, Total Lipid, and Fatty Acid Composition in Turkey Meat
2002 · Sueli Regina Baggio, Eduardo Vicente, et al. · Journal of Agricultural and Food Chemistry · 57
Enterotoxigenicity of Staphylococcus intermedius of canine origin
1988 · Elisa Y. Hirooka, Ernest E. Müller, et al. · International Journal of Food Microbiology · 50
Potential of volatile compounds produced by fungi to influence sensory quality of coffee beverage
2014 · B.T. Iamanaka, A.A. Teixeira, et al. · Food Research International · 44
Polycyclic aromatic hydrocarbons in Brazilian commercial soybean oils and dietary exposure
2011 · M.C. Rojo Camargo, P.R. Antoniolli, et al. · Food Additives and Contaminants Part B · 43
Physicochemical composition of bee pollen from eleven Brazilian states
2011 · Márcia Cristina Teixeira Martins, Morgano, et al. · LA Referencia (Red Federada de Repositorios Institucionales de Publicaciones Científicas) · 43
Contamination of Fried Foods by 3‐Monochloropropane‐1,2‐diol Fatty Acid Esters During Frying
2017 · Adriana Pavesi Arisseto, P. F. C. Marcolino, et al. · Journal of the American Oil Chemists Society · 41
What is on the menu for frugivorous birds in the Cerrado? Fruiting phenology and nutritional traits highlight the importance of habitat complementarity
2019 · Pietro Kiyoshi Maruyama, Celine Melo, et al. · Acta Botanica Brasilica · 37
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Determination of 3-monochloropropane-1,2-diol fatty acid esters in Brazilian vegetable oils and fats by an in-house validated method
2014 · A.P. Arisseto, P.F.C. Marcolino, et al. · Food Additives & Contaminants Part A · 37
HPLC-FLD simultaneous determination of 13 polycyclic aromatic hydrocarbons: validation of an analytical procedure for soybean oils
2011 · Mônica C. R Camargo, Paula R Antoniolli, et al. · Journal of the Brazilian Chemical Society · 34
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Determination of furan levels in commercial samples of baby food from Brazil and preliminary risk assessment
2010 · A. Pavesi Arisseto, E. Vicente, et al. · Food Additives & Contaminants Part A · 34
Perfil de ácidos graxos e avaliação da alteração em óleos de fritura
2008 · Mara da Silva Corsini, Neuza Jorge, et al. · Química Nova · 32
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Influence of potato cultivar, frying oil and sample pre-treatments on the contamination of French fries by 3-monochloropropane-1,2-diol fatty acid esters
2018 · Adriana Pavesi Arisseto, Willian Cruzeiro Silva, et al. · Food Research International · 29
Estimate of dietary intake of chloropropanols (3-MCPD and 1,3-DCP) and health risk assessment
2013 · Adriana Pavesi Arisseto, Eduardo Vicente, et al. · Food Science and Technology · 29
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Mitigation Studies Based on the Contribution of Chlorides and Acids to the Formation of 3-MCPD, 2-MCPD, and Glycidyl Esters in Palm Oil
2021 · Renan G. Tivanello, Maisa F. Capristo, et al. · ACS Food Science & Technology · 28
Effects of deodorization temperature and time on the formation of 3‐MCPD, 2‐MCPD, and glycidyl esters and physicochemical changes of palm oil
2020 · Renan Tivanello, Maisa Capristo, et al. · Journal of Food Science · 27
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Washing bleached palm oil to reduce monochloropropanediols and glycidyl esters
2019 · Willian Cruzeiro Silva, Jéssika Karolline Santiago, et al. · Food Additives & Contaminants Part A · 27
Evaluation of the quality of a molded sweet biscuit enriched with okara flour
2010 · Regina Kitagawa Grizotto, Cristiane Rodrigues Gomes Rufi, et al. · Food Science and Technology · 27
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Works count: 71
Citation count: 1,617
H-index: 25
I10-index: 42
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