EDUARDO VICENTE

Scopus Publications

Hydration of broken carioca beans: Kinetics and changes in composition and techno-functional properties
Elaine Kaspchak, Eduardo Vicente, Elizabeth Harumi Nabeshima, Maria Teresa Bertoldo Pacheco, Mitie Sonia Sadahira
Journal of Food Engineering, 2025
Single-run gas chromatography-mass spectrometry method for the analysis of phthalates, polycyclic aromatic hydrocarbons, and pesticide residues in infant formula based on dispersive microextraction techniques
Mateus Henrique Petrarca, Eduardo Vicente, Silvia Amelia Verdiani Tfouni
Microchemical Journal, 2024
Identifying markers volatiles in Brazilian virgin oil by multiple headspace solid-phase microextraction, and chemometrics tools
Adriano Freitas Lima, Wellington da Silva Oliveira, Aline de Oliveira Garcia, Eduardo Vicente, Helena Teixeira Godoy
Food Research International, 2023
Mitigation Studies Based on the Contribution of Chlorides and Acids to the Formation of 3-MCPD, 2-MCPD, and Glycidyl Esters in Palm Oil
Renan G. Tivanello, Maisa F. Capristo, Fernanda M. Leme, Roseli A. Ferrari, Klicia A. Sampaio, Adriana P. Arisseto, Eduardo Vicente
ACS Food Science and Technology, 2021
This study aimed to evaluate the influence of chloride ions and acids on the formation of 3-MCPD, 2-MCPD, and glycidyl esters in palm oil as well as the use of metals, adsorbents, salts, amino acids, and anhydrous ethanol to simultaneously mitigate the levels of the compounds during deodorization. The concentrations of 3-MCPD and 2-MCPD esters increased more sharply in the presence of chloride (hydrochloric acid or sodium chloride). The use of zinc oxide caused a small reduction (8.5%) in 3-MCPD esters, whereas metallic zinc favored the formation of all contaminants. The levels of the substances were significantly reduced in the presence of potassium acetate (up to 98.7%), and the use of glycine decreased the concentration of chloropropanols esters by 43.8%. Anhydrous ethanol used as a stripping agent reduced the levels of 3-MCPD, 2-MCPD, and glycidyl esters by 49%, 54%, and 31%, respectively, indicating a promising strategy to mitigate these contaminants.
Organic, conventional and sustainable palm oil (RSPO): Formation of 2- and 3-MCPD esters and glycidyl esters and influence of aqueous washing on their reduction
Jéssika Karolline Santiago, Willian Cruzeiro Silva, Maisa Freitas Capristo, Marcela Cravo Ferreira, Roseli Aparecida Ferrari, Eduardo Vicente, Antônio José A. Meirelles, Adriana Pavesi Arisseto, Klicia Araujo Sampaio
Food Research International, 2021
Effects of deodorization temperature and time on the formation of 3-MCPD, 2-MCPD, and glycidyl esters and physicochemical changes of palm oil
Renan Tivanello, Maisa Capristo, Eduardo Vicente, Roseli Ferrari, Klicia Sampaio, Adriana Arisseto
Journal of Food Science, 2020
This study verified the formation profile of esters of 3‐monochloropropane‐1,2‐diol (3‐MCPDE), 2‐monochloropropane‐1,2‐diol (2‐MCPDE), and glycidol (GE), and evaluated the physicochemical changes (free‐fatty acid, acylglycerols, and colour) that occurred during the deodorization of palm oil in different conditions of time (30, 60, 90, and 120 min) and temperature (210, 230, 250, and 270 °C). Levels of 3‐MCPD and 2‐MCPD esters ranged from 1.91 to 2.70 mg/kg and 0.68 to 1.44 mg/kg, respectively, and were formed at the mildest tested condition (210 °C, 30 min). No correlation was observed between these contaminants and physicochemical changes. GE levels varied from 0.12 to 8.51 mg/kg and showed correlation with color and diacylglycerol content. While the temperature had little influence on the formation of esters of 3‐MCPD and 2‐MCPD, the content of GE considerably raised above 250 °C.
CHAPTER 5: Strategies to Mitigate MCPD and Glycidyl Esters in Refined Oils and Foods
Willian Cruzeiro Silva, Roseli Aparecida Ferrari, Eduardo Vicente, Klicia Araujo Sampaio, Adriana Pavesi Arisseto
Food Chemistry Function and Analysis, 2020
The formation of toxic compounds that are potentially carcinogenic during food processing has been considered an important food safety issue. Among them, particular attention has been given to 3-monochloropropane-1,2-diol esters (3-MCPDE), 2-monochloropropane-1,3-diol esters (2-MCPDE) and glycidyl esters (GE), which can be formed during edible oil refining, especially in palm oil. These contaminants can also occur in a variety of processed foods and the highest concentrations have been found in those that use refined oils in their formulation. 3-MCPDE, 2-MCPDE and GE are formed at high temperatures mainly in the deodorization step of the edible oils refining process, and different mechanisms have been suggested. So far, several strategies have been proposed to mitigate these contaminants in edible oils, including the removal of precursors from the oil prior to deodorization, modifications of processing parameters, the addition of refining aids to prevent the formation of the contaminants during processing, and degradation or removal of the contaminants formed in the refined oil. Moreover, strategies to minimize the contamination of fried foods due to oil uptake during frying have been investigated.
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
Adriana Pavesi Arisseto, Willian Cruzeiro Silva, Priscila Francisca Corrêa Marcolino, Gabriela Ramiro Scaranelo, Shirley Aparecida Garcia Berbari, Ana Maria Rauen de Oliveira Miguel, Eduardo Vicente
Food Research International, 2019
What is on the menu for frugivorous birds in the cerrado? Fruiting phenology and nutritional traits highlight the importance of habitat complementarity
Pietro Kiyoshi Maruyama, Celine Melo, Camila Pascoal, Eduardo Vicente, João Custódio Fernandes Cardoso, Vinícius Lourenço Garcia Brito, Paulo Eugênio Oliveira
Acta Botanica Brasilica, 2019
The relationship between plants and frugivorous animals is modulated by morphological and nutritional characteristics of fruits, as well as their seasonal availability across habitats. We evaluated fruiting phenology, fruit morphology and nutritional characteristics of 35 abundant plant species from 15 families associated with frugivorous birds from distinct habitats in the Cerrado (savanna, forest, and palm swamp). For a subset of 16 plant species, we also evaluated the overlap in interactions with frugivorous birds using data from the literature. Open-habitat plants had their fruiting peak during the rainy season, while fruiting of forest species was evenly distributed across the year. Plants of the same family exhibited similar fruit morphology and nutritional characteristics. Most plants had fruits with more sugars than lipids, while all species with higher lipid content were from savanna habitats and produced fruits during the rainy season, the peak reproductive season for birds. Assemblages of frugivorous birds exhibited considerable overlap, irrespective of habitat or fruiting season of plants. The complementarity found among habitats, considering seasonal availability and nutritional profile of fruits for frugivorous birds, is relevant for community maintenance and regeneration. Therefore, this landscape level complexity should always be considered in conservation and restoration policies for the Cerrado.
Washing bleached palm oil to reduce monochloropropanediols and glycidyl esters
Willian Cruzeiro Silva, Jéssika Karolline Santiago, Maisa Freitas Capristo, Roseli Aparecida Ferrari, Eduardo Vicente, Klicia Araujo Sampaio, Adriana Pavesi Arisseto
Food Additives and Contaminants Part A Chemistry Analysis Control Exposure and Risk Assessment, 2019
The formation of toxic compounds, potentially carcinogenic, during food processing has been considered an important food safety issue. Among them, particular attention has been given to 3-monochloropropane-1,2-diol esters (3-MCPDE), 2-monochloropropane-1,3-diol esters (2-MCPDE) and glycidyl esters (GE), which can be formed during vegetable oil refining, especially palm oil. These substances may pose a health risk to humans due to their toxicity and carcinogenicity. The aim of this study was to investigate the effect of washing bleached palm oil (BPO) with different solvents, and evaluate the reduction of 3-MCPDE, 2-MCPDE and GE as well as assess the quality parameters of the final product. For this purpose, we used two types of washing with different solvents. A single washing was carried out in one step and a double washing in two steps using a solvent gradient. Single washing had a limited reduction in the levels of 3-MCPDE and 2-MCPDE and resulted in an increased level of GE, whereas double washing slightly reduced 3-MCPDE and 2-MCPDE and resulted in a significant reduction of GE levels. The reduction achieved in this study was up to 17.1% for 3-MCPDE, 56.4% for 2-MCPDE and 76.9% for GE levels. The reduction of 3-MCPDE and 2-MCPDE might be due to the removal of part of the ethanol-soluble chlorinated precursors from the oil which suggests that highly lipophilic forms of these substances are present in BPO. The substantial reduction on GE levels might be associated with the removal of the precursors present in the oil such as diacylglycerols. Thus, the washing treatment could be used as a supplementary strategy to reduce processing contaminants from palm oil, especially GEs.
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, Ana Maria Rauen de Oliveira Miguel, Raquel Fernanda Milani, Silvia Amelia Verdiani Tfouni
Food Control, 2019
Recent advances in toxicity and analytical methods of monochloropropanediols and glycidyl fatty acid esters in foods
Adriana Pavesi Arisseto, Willian Cruzeiro Silva, Renan Gusmão Tivanello, Klicia Araujo Sampaio, Eduardo Vicente
Current Opinion in Food Science, 2018
3-MCPD and glycidyl esters in infant formulas from the Brazilian market: Occurrence and risk assessment
Adriana Pavesi Arisseto, Willian Cruzeiro Silva, Gabriela Ramiro Scaranelo, Eduardo Vicente
Food Control, 2017
Contamination of Fried Foods by 3-Monochloropropane-1,2-diol Fatty Acid Esters During Frying
Adriana Pavesi Arisseto, P. F. C. Marcolino, A. C. Augusti, G. R. Scaranelo, S. A. G. Berbari, A. M. R. O. Miguel, M. A. Morgano, E. Vicente
JAOCS Journal of the American Oil Chemists Society, 2017
Polycyclic aromatic hydrocarbons in commercial brands of dry whole soybeans for direct human consumption
Laura Pereira Garcia, Fernanda M.L. Gomes, Silvia Tfouni, Eduardo Vicente, Geovana D. Savi, Karolina Santos, Vildes M. Scussel
Food Additives and Contaminants Part B Surveillance, 2017
Levels of 3-monochloropropane-1,2-diol (3-MCPD) in selected processed foods from the Brazilian market
Eduardo Vicente, Adriana P. Arisseto, Regina P.Z. Furlani, Vanessa Monteiro, Lilian M. Gonçalves, Ana Luiza D. Pereira, Maria Cecília F. Toledo
Food Research International, 2015
3-Monochloropropane-1,2-diol fatty acid esters in commercial deep-fat fried foods
Adriana Pavesi Arisseto, Priscila Francisca Corrêa Marcolino, Eduardo Vicente
Food Additives and Contaminants Part A Chemistry Analysis Control Exposure and Risk Assessment, 2015
Estimate of Acrylamide Intake from Coffee and Health Risk Assessment
Adriana Pavesi Arisseto, Eduardo Vicente
Coffee in Health and Disease Prevention, 2015
Determination of 3-monochloropropane-1,2-diol fatty acid esters in Brazilian vegetable oils and fats by an in-house validated method
A.P. Arisseto, P.F.C. Marcolino, E. Vicente
Food Additives and Contaminants Part A, 2014
Potential of volatile compounds produced by fungi to influence sensory quality of coffee beverage
B.T. Iamanaka, A.A. Teixeira, A.R.R. Teixeira, E. Vicente, J.C. Frisvad, M.H. Taniwaki, N. Bragagnolo
Food Research International, 2014
Chloropropanols and glycidyl esters in foods
Adriana Pavesi Arisseto, Priscila Francisca Corrêa Marcolino, Eduardo Vicente, Klicia Araújo Sampaio
Quimica Nova, 2013
Development of a Headspace-Solid Phase Microextraction-Gas Chromatography/Mass Spectrometry (HS-SPME-GC/MS) Method for the Determination of Benzene in Soft Drinks
Adriana Pavesi Arisseto, Eduardo Vicente, Regina Prado Zanes Furlani, Ana Luiza Duarte Pereira, Maria Cecília de Figueiredo Toledo
Food Analytical Methods, 2013
Supercritical extraction of coumarin from guaco (Mikania laevigata and Mikania glomerata) for pharmaceutical applications
A.L. Oliveira, L.N.L. Pozza, D.N. Santos, E.S. Kamimura, E. Vicente, F.A. Cabral
Journal of Supercritical Fluids, 2013
Estimate of dietary intake of chloropropanols (3-MCPD and 1,3-DCP) and health risk assessment
Adriana Pavesi Arisseto, Eduardo Vicente, Regina Prado Zanes Furlani, Maria Cecília de Figueiredo Toledo
Ciencia E Tecnologia De Alimentos, 2013
Investigation on furan levels in pressure-cooked foods
Adriana P. Arisseto, Eduardo Vicente, Maria Cecília F. Toledo
International Journal of Food Science, 2013
Estimate of dietary intake of chloropropanols (3-MCPD and 1,3-DCP) and health risk assessment
Adriana Pavesi Arisseto, Eduardo Vicente, Regina Prado Zanes Furlani, Maria Cecília de Figueiredo Toledo
Food Science and Technology, 2013
Evaluation of polycyclic aromatic hydrocarbons content in different stages of soybean oils processing
Mônica C. Rojo Camargo, Paula Ramos Antoniolli, Eduardo Vicente
Food Chemistry, 2012
Occurrence of furan in commercial processed foods in Brazil
A.P. Arisseto, E. Vicente, R.P.Z. Furlani, M.S. Ueno, A.L.D. Pereira, M.C.F. Toledo
Food Additives and Contaminants Part A, 2012
Polycyclic aromatic hydrocarbons in Brazilian commercial soybean oils and dietary exposure
M.C. Rojo Camargo, P.R. Antoniolli, E. Vicente, S.A.V. Tfouni
Food Additives and Contaminants Part B Surveillance, 2011
Furan levels in coffee as influenced by species, roast degree, and brewing procedures
Adriana Pavesi Arisseto, Eduardo Vicente, Mariana Soares Ueno, Silvia Amélia Verdiani Tfouni, Maria Cecília De Figueiredo Toledo
Journal of Agricultural and Food Chemistry, 2011
Studies on furan formation in foods prepared in domestic pressure cooker
7th International Congress of Food Technologists Biotechnologists and Nutritionists Proceedings, 2011
HPLC-FLD simultaneous determination of 13 polycyclic aromatic hydrocarbons: Validation of an analytical procedure for soybean oils
Mônica C. R Camargo, Paula R Antoniolli, Eduardo Vicente
Journal of the Brazilian Chemical Society, 2011
Levels of chloropropanols in foods containing hydrolyzed vegetable protein (HVP) in Brazil
7th International Congress of Food Technologists Biotechnologists and Nutritionists Proceedings, 2011
Physicochemical composition of bee pollen from eleven Brazilian states
Journal of Apicultural Science, 2011
Determination of furan levels in commercial samples of baby food from brazil and preliminary risk assessment
A. Pavesi Arisseto, E. Vicente, M.C. De Figueiredo Toledo
Food Additives and Contaminants Part A, 2010
Evaluation of the quality of a molded sweet biscuit enriched with okara flour
Regina Kitagawa Grizotto, Cristiane Rodrigues Gomes Rufi, Eunice Akemi Yamada, Eduardo Vicente
Ciencia E Tecnologia De Alimentos, 2010
Reducing fat uptake in cassava product during deep-fat frying
Daniela De Grandi Castro Freitas, Shirley Aparecida Garcia Berbari, Patricia Prati, Farayde Matta Fakhouri, Fernanda Paula Collares Queiroz, Eduardo Vicente
Journal of Food Engineering, 2009
Sulfite content in some Brazilian wines: Analytical determination and estimate of dietary exposure
Rita Margarete Donato Machado, Maria Cecília Figueiredo Toledo, Eduardo Vicente
European Food Research and Technology, 2009
Manipulation of the fatty acids composition of poultry meat and giblets by dietary inclusion of two oil sources and conjugated linoleic acid
S.F. Zanini, E. Vicente, G.L. Colnago, B.M.S. Pessotti, M.A. Silva
Arquivo Brasileiro De Medicina Veterinaria E Zootecnia, 2008
Fatty acid profile and evaluation of alteration of frying oils
Quimica Nova, 2008
Influence of yeast (Saccharomyces cerevisiae) cell wall fractions on some nutritional parameters of growing rats
Saula Goulart Chaud, Valdemiro Carlos Sgarbieri, Eduardo Vicente
Revista De Nutricao, 2008
Meat quality of broilers from different rearing systems
Italian Journal of Food Science, 2008
Physical-chemical evaluation of "tilápia" (Oreochromis niloticus) fillets submitted to sanitization
Nelma de Mello Silva Oliveira, Wilson Roberto Mesquita Oliveira, Luiz Carlos Nascimento, José Mauricio Schneedorf Ferreira d Silva, Eduardo Vicente, João Evangelista Fiorini, Maria Cristina Bressan
Ciencia E Tecnologia De Alimentos, 2008
Presence of benzoic and sorbic acids in Brazilian wines and ciders
Rita Margarete Donato Machado, Silvia Amelia Verdiani Tfouni, Silvia Helena Pereira Vitorino, Eduardo Vicente, Maria Cecília de Figueiredo Toledo
Ciencia E Tecnologia De Alimentos, 2007
Aflatoxigenic fungi and aflatoxins occurrence in sultanas and dried figs commercialized in Brazil
Beatriz Thie Iamanaka, Hilary Castle de Menezes, Eduardo Vicente, Rosangela S.F. Leite, Marta Hiromi Taniwaki
Food Control, 2007
Determination of polycyclic aromatic hydrocarbons in cachaça by HPLC with fluorescence detection
Silvia A.V. Tfouni, Rita M.D. Machado, Mônica C.R. Camargo, Silvia H.P. Vitorino, Eduardo Vicente, M. Cecília F. Toledo
Food Chemistry, 2007
Influence of yeast (Saccharomyces cerevisiae) cell wall fractions on serum indexes of glucose and lipids, intestinal microbiota and production of short-chain volatile fatty acids (VFA) in growing rats
Saula Goulart Chaud, Valdemiro Carlos Sgarbieri, Eduardo Vicente, Neusely da Silva, Adriana Barreto Alves, José Alvaro Ribeiro de Mattos
Ciencia E Tecnologia De Alimentos, 2007
Fungi producing ochratoxin in dried fruits
Advances in Experimental Medicine and Biology, 2005
Incidence of toxigenic fungi and ochratoxin A in dried fruits sold in Brazil
B. T. Iamanaka, M. H. Taniwaki, H. C. Menezes, E. Vicente, M. H. P. Fungaro
Food Additives and Contaminants, 2005
Fumonisins in Brazilian corn-based foods for infant consumption
M. F. P. M. de Castro *, G. S. Shephard, V. Sewram, E. Vicente, T. A. Mendonça, A. C. Jordan
Food Additives and Contaminants, 2004
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, 2002
Enterotoxigenicity of Staphylococcus intermedius of canine origin
Elisa Y. Hirooka, Ernest E. Müller, Julio C. Freitas, Eduardo Vicente, Yuko Yoshimoto, Merlin S. Bergdoll
International Journal of Food Microbiology, 1988

RECENT SCHOLAR PUBLICATIONS

3-MCPD and glycidyl esters in infant formulas from the Brazilian market: occurrence and risk assessment
AP Arisseto, WC Silva, GR Scaranelo, E Vicente
Food control 77, 76-81 , 2017
2017
Citations: 107
Contamination of fried foods by 3-monochloropropane-1, 2-diol fatty acid esters during frying
AP Arisseto, PFC Marcolino, AC Augusti, GR Scaranelo, SAG Berbari, ...
Journal of the American Oil Chemists' Society 94 (3), 449-455 , 2017
2017
Citations: 54
Polycyclic aromatic hydrocarbons in commercial brands of dry whole soybeans for direct human consumption
LP Garcia, FML Gomes, S Tfouni, E Vicente, GD Savi, K Santos, ...
Food Additives & Contaminants: Part B 10 (1), 15-20 , 2017
2017
Citations: 13
Levels of 3-monochloropropane-1, 2-diol (3-MCPD) in selected processed foods from the Brazilian market
E Vicente, AP Arisseto, RPZ Furlani, V Monteiro, LM Gonçalves, ...
Food Research International 77, 310-314 , 2015
2015
Citations: 33
3-Monochloropropane-1, 2-diol fatty acid esters in commercial deep-fat fried foods
AP Arisseto, PFC Marcolino, E Vicente
Food Additives & Contaminants: Part A 32 (9), 1431-1435 , 2015
2015
Citations: 30
Estimate of acrylamide intake from coffee and health risk assessment
AP Arisseto, E Vicente
Coffee in health and disease prevention, 575-584 , 2015
2015
Citations: 18
Potential of volatile compounds produced by fungi to influence sensory quality of coffee beverage
BT Iamanaka, AA Teixeira, ARR Teixeira, E Vicente, JC Frisvad, ...
Food Research International 64, 166-170 , 2014
2014
Citations: 54
Levels of 3-MCPD esters in margarines and butters in Brazil
A Arisseto, P Marcolino, E Vicente
Toxicology Letters 229, S170-S170 , 2014
2014
Citations: 2
Determination of 3-monochloropropane-1, 2-diol fatty acid esters in Brazilian vegetable oils and fats by an in-house validated method
AP Arisseto, PFC Marcolino, E Vicente
Food Additives & Contaminants: Part A 31 (8), 1385-1392 , 2014
2014
Citations: 48
Supercritical extraction of coumarin from guaco (Mikania laevigata and Mikania glomerata) for pharmaceutical applications
AL Oliveira, LNL Pozza, DN Santos, ES Kamimura, E Vicente, FA Cabral
The Journal of Supercritical Fluids 83, 65-71 , 2013
2013
Citations: 31
Development of a headspace-solid phase microextraction-gas chromatography/mass spectrometry (HS-SPME-GC/MS) method for the determination of benzene in soft drinks
AP Arisseto, E Vicente, RPZ Furlani, ALD Pereira, ...
Food Analytical Methods 6 (5), 1379-1387 , 2013
2013
Citations: 24
Estimate of dietary intake of chloropropanols (3-MCPD and 1, 3-DCP) and health risk assessment
AP Arisseto, E Vicente, RPZ Furlani, MCF Toledo
Food Science and Technology 33 (suppl 1), 125-133 , 2013
2013
Citations: 42
Ésteres de cloropropanóis e de glicidol em alimentos
AP Arisseto, PFC Marcolino, E Vicente, KA Sampaio
Química Nova 36, 1406-1415 , 2013
2013
Citations: 10
Chloropropanols and glycidyl esters in foods
AP Arisseto, PFC Marcolino, E Vicente, KA Sampaio
Química Nova 36, 1406-1415 , 2013
2013
Citations: 1
Investigation on furan levels in pressure‐cooked foods
AP Arisseto, E Vicente, MCF Toledo
International Journal of Food Science 2013 (1), 904349 , 2013
2013
Citations: 6
Occurrence of furan in commercial processed foods in Brazil
AP Arisseto, E Vicente, RPZ Furlani, MS Ueno, ALD Pereira, MCF Toledo
Food Additives & Contaminants: Part A 29 (12), 1832-1839 , 2012
2012
Citations: 16
Evaluation of polycyclic aromatic hydrocarbons content in different stages of soybean oils processing
MCR Camargo, PR Antoniolli, E Vicente
Food Chemistry 135 (3), 937-942 , 2012
2012
Citations: 106
Occurrence of furan in commercial samples of roasted coffee in Brazil
AP Arisseto, E Vicente, MS Ueno, MCF Toledo
Food Addit. Contam. A 29, 1832-1839 , 2012
2012
Citations: 1
Utilização de coberturas comestíveis para redução de absorção de gordura em produtos estruturados pré-fritos congelados de mandioca
SAG Berbari, P Prati, DDGC Freitas, E Vicente, RCSC Ormenese, ...
Brazilian Journal of Food Technology 14 (3), 172-180 , 2011
2011
Citations: 6
A survey of chloropropanols (3-MCPD and 1, 3-DCP) in soy sauces and similar products from Brazil
E Vicente, AP Arisseto, V Monteiro, RPZ Furlani, MCF Toledo
Toxicology Letters 205, S145-S146 , 2011
2011
Citations: 4

MOST CITED SCHOLAR PUBLICATIONS

Incidence of toxigenic fungi and ochratoxin A in dried fruits sold in Brazil
BT Iamanaka, MH Taniwaki, HC Menezes, E Vicente, MHP Fungaro
Food additives and contaminants 22 (12), 1258-1263 , 2005
2005
Citations: 144
Aflatoxigenic fungi and aflatoxins occurrence in sultanas and dried figs commercialized in Brazil
BT Iamanaka, HC de Menezes, E Vicente, RSF Leite, MH Taniwaki
Food control 18 (5), 454-457 , 2007
2007
Citations: 142
Reducing fat uptake in cassava product during deep-fat frying
DDGC Freitas, SAG Berbari, P Prati, FM Fakhouri, FPC Queiroz, E Vicente
Journal of Food Engineering 94 (3-4), 390-394 , 2009
2009
Citations: 110
3-MCPD and glycidyl esters in infant formulas from the Brazilian market: occurrence and risk assessment
AP Arisseto, WC Silva, GR Scaranelo, E Vicente
Food control 77, 76-81 , 2017
2017
Citations: 107
Evaluation of polycyclic aromatic hydrocarbons content in different stages of soybean oils processing
MCR Camargo, PR Antoniolli, E Vicente
Food Chemistry 135 (3), 937-942 , 2012
2012
Citations: 106
Determination of polycyclic aromatic hydrocarbons in cachaça by HPLC with fluorescence detection
SAV Tfouni, RMD Machado, MCR Camargo, SHP Vitorino, E Vicente, ...
Food Chemistry 101 (1), 334-338 , 2007
2007
Citations: 103
Furan levels in coffee as influenced by species, roast degree, and brewing procedures
A Pavesi Arisseto, E Vicente, M Soares Ueno, SA Verdiani Tfouni, ...
Journal of agricultural and food chemistry 59 (7), 3118-3124 , 2011
2011
Citations: 94
Cholesterol oxides, cholesterol, total lipid, and fatty acid composition in turkey meat
SR Baggio, E Vicente, N Bragagnolo
Journal of agricultural and food chemistry 50 (21), 5981-5986 , 2002
2002
Citations: 85
Sulfitos em alimentos
RMD Machado, MCF Toledo, E VICENTE
Brazilian Journal of Food Technology 9 (4), 265-275 , 2006
2006
Citations: 69
Physicochemical composition of bee pollen from eleven Brazilian states
MCT Martins
2011
Citations: 67
Enterotoxigenicity of Staphylococcus intermedius of canine origin
EY Hirooka, EE Müller, JC Freitas, E Vicente, Y Yoshimoto, MS Bergdoll
International Journal of Food Microbiology 7 (3), 185-191 , 1988
1988
Citations: 66
Evaluation of the quality of a molded sweet biscuit enriched with okara flour
RK Grizotto, CRG Rufi, EA Yamada, E Vicente
Food Science and Technology 30, 270-275 , 2010
2010
Citations: 63
Perfil de ácidos graxos e avaliação da alteração em óleos de fritura
MS Corsini, N Jorge, AMRO Miguel, E Vicente
Química Nova 31 (5), 956-961 , 2008
2008
Citations: 58
Polycyclic aromatic hydrocarbons in Brazilian commercial soybean oils and dietary exposure
MC Rojo Camargo, PR Antoniolli, E Vicente, SAV Tfouni
Food Additives and Contaminants: Part B 4 (2), 152-159 , 2011
2011
Citations: 55
Contamination of fried foods by 3-monochloropropane-1, 2-diol fatty acid esters during frying
AP Arisseto, PFC Marcolino, AC Augusti, GR Scaranelo, SAG Berbari, ...
Journal of the American Oil Chemists' Society 94 (3), 449-455 , 2017
2017
Citations: 54
Potential of volatile compounds produced by fungi to influence sensory quality of coffee beverage
BT Iamanaka, AA Teixeira, ARR Teixeira, E Vicente, JC Frisvad, ...
Food Research International 64, 166-170 , 2014
2014
Citations: 54
Determination of 3-monochloropropane-1, 2-diol fatty acid esters in Brazilian vegetable oils and fats by an in-house validated method
AP Arisseto, PFC Marcolino, E Vicente
Food Additives & Contaminants: Part A 31 (8), 1385-1392 , 2014
2014
Citations: 48
HPLC-FLD simultaneous determination of 13 polycyclic aromatic hydrocarbons: validation of an analytical procedure for soybean oils
MCR Camargo, PR Antoniolli, E Vicente
Journal of the Brazilian Chemical Society 22 (7), 1354-1361 , 2011
2011
Citations: 44
Estimate of dietary intake of chloropropanols (3-MCPD and 1, 3-DCP) and health risk assessment
AP Arisseto, E Vicente, RPZ Furlani, MCF Toledo
Food Science and Technology 33 (suppl 1), 125-133 , 2013
2013
Citations: 42
Fumonisins in Brazilian corn-based foods for infant consumption
M de Castro*, GS Shephard, V Sewram, E Vicente, TA Mendonça, ...
Food additives and contaminants 21 (7), 693-699 , 2004
2004
Citations: 40

EDUARDO VICENTE

RESEARCH, TEACHING, or OTHER INTERESTS

Scopus Publications

RECENT SCHOLAR PUBLICATIONS

MOST CITED SCHOLAR PUBLICATIONS