Notícias
Publicações
Artigos Científicos (ISI)
Anjos O., Seixas N., Antunes C.A.L., Campos M.G., Paula V., Estevinho M.L. (2023)
Quality of bee pollen submitted to drying, pasteurization, and high-pressure processing – A comparative approach.
Food Research International, 170: 112964. DOI: https://doi.org/10.1016/j.foodres.2023.112964
Avîrvarei A.C., Salanță L.C., Pop C.R., Mudura E., Pasqualone A., Anjos O., Barboza N., Usaga J., Dărab C.P., Burja-Udrea C., Zhao H., Fărcaș A.C., Coldea T.E. (2023)
Fruit-based fermented beverages: contamination sources and emerging technologies applied to assure their safety
Foods, 12(4): 838. DOI: https://doi.org/10.3390/foods12040838
Ferraz A.R., Goulão M., Santo C.E., Anjos O., Serralheiro M.L., Pintado C.M.B.S. (2023)
Novel, edible melanin-protein-based bioactive films for cheeses: antimicrobial, mechanical and chemical characteristics
Foods, 12(9): 1806. DOI: https://doi.org/10.3390/foods12091806
García-López A.M., Delgado A., Anjos O., Horta C. (2023)
Digestate not only affects nutrient availability but also soil quality indicators
Agronomy, 13(5): 1308. DOI: https://doi.org/10.3390/agronomy13051308
Guiné R.P.F., Duarte J., Chuck-Hernández C., Boustani N.M., Djekic I., Bartkiene E., Sarić M.M., Papageorgiou M., Korzeniowska m., Combarros-Fuertes p., Černelič-Bizjak M., Martin-Hadmas R., Straumite E., Damarli E., Florença S.G., Ferreira M., Costa C.A., Correia P.M.R., Cardoso A.P., Campos S., Anjos O. (2023)
Validation of the scale knowledge and perceptions about edible insects through structural equation modelling
Sustainability, 15(4): 2992. DOI: https://doi.org/10.3390/su15042992
Guiné R.P.F., Gonçalves C., Carpes S.T., Vieira V.L., Florença S.G., Gonçalves J.C., Anjos O. (2023)
Breakfast habits and knowledge: Study involving participants from Brazil and Portugal
Open Agriculture, 8: 20220150. DOI: https://doi.org/10.1515/opag-2022-0150
Pedro S.I., Antunes C.A.L., Horta C., Pitacas I., Gonçalves J., Gominho J., Gallardo E., Anjos O. (2023)
Characterization of mineral composition and nutritional value of acacia green pods
Plants, 12(9): 1853. DOI: https://doi.org/10.3390/plants12091853
Rosendo L.M., Brinca A.T., 1, Pires B., Catarro G., Rosado T., Guiné R.P.F., Araújo A.R.T.S., Anjos O., Gallardo E. (2023)
Miniaturized solid phase extraction techniques applied to natural products
Processes, 11(1): 243. DOI: https://doi.org/10.3390/pr11010243
Anjos O., Caldeira I., Fernandes T.A., Pedro S.I., Vitória C., Oliveira-Alves S., Catarino S., Canas S. (2022)
PLS-R calibration models for wine spirit volatile phenols prediction by near-infrared spectroscopy
Sensors, 22 (1): 286. . DOI: https://doi.org/10.3390/s22010286
Bertotto C., Bilck A.P., Yamashita F., Anjos O., Bakar Siddique M.A., Harrison S.M., Brunton N.P., Carpes S.T. (2022)
Development of a biodegradable plastic film extruded with the addition of a Brazilian propolis by-product
LWT – Food Science and Technology, 157: 113124. . DOI: https://doi.org/10.1016/j.lwt.2022.113124
Brinca A.T., Anjos O., Alves M.M.C., Sousa A., Oliani A.H.,Breitenfeld L., Passarinha L.A., Ramalhinho A.C., Gallardo E. (2022)
Volatilomics as an emerging strategy to determine potential biomarkers of female infertility: a pilot study
Biomedicines, 10(11): 2852.. DOI: https://doi.org/10.3390/biomedicines10112852
Canas S., Anjos O., Caldeira I., Fernandes T.A., Santos N., Lourenço S., Granja-Soares J., Fargeton l., Boissier B., Catarino S. (2022)
Micro-oxygenation level as a key to explain the variation in the colour and chemical composition of wine spirits aged with chestnut wood staves
LWT – Food Science and Technology, 154: 112658. DOI: https://doi.org/10.1016/j.lwt.2021.112658
Caramelo D., Barroca C., Guiné R., Gallardo E., Anjos O., Gominho J. (2022)
Potential applications of the Cytisus shrub species: Cytisus multiflorus, Cytisus scoparius, and Cytisus striatus.
Processes, 10(7):1287. DOI: https://doi.org/10.3390/pr10071287
Catarino S., Thanasi V., Morin G., Anjos O., Fernandes T.A., Caldeira I., Fargeton L., Boisiier B., Canas S. (2022)
Shedding light on metals release from chestnut wood to wine spirit using ICP-MS.
Foods, 11: 3617.. DOI: https://doi.org/10.3390/foods11223617
Fernandes T.A., Antunes A.M.M., Caldeira I., Anjos O., De Freitas V., Fargeton L., Boissier B., Catarino S., Canas S. (2022)
Identification of gallotannins and ellagitannins in aged wine spirits: a new perspective using alternative ageing technology and high-resolution mass spectrometry
Food Chemistry, 382: 132322.. DOI: https://doi.org/10.1016/j.foodchem.2022.132322
Florença S.G., Guiné R.P.F., Goncalves F.J.A., Barroca M.J., Ferreira M., Costa C.A., Correia P.M.R., Cardoso A.P., Campos S., Anjos O., Cunha L.M. (2022)
The motivations for consumption of edible insects: a systematic review
Foods, 11(22): 3643. DOI: https://doi.org/10.3390/foods11223643
Guiné R.P.F., Florença S.G., Correia P.M.R., Anjos O., Coelho C., Costa C.A (2022)
Honey bee (Apis mellifera L.) broods: composition, technology and gastronomic applicability
Foods, 11(18): 2750. DOI: https://doi.org/10.3390/foods11182750
Guiné R.P.F., Florença S.G., Costa C.A., Correia P.M.R., Ferreira M., Duarte J., Cardoso A.P., Campos S., Anjos O. (2022)
Development of a questionnaire to assess knowledge about and perceptions of edible insects.
Insects, 13(1): 47. DOI: https://doi.org/10.3390/insects13010047
Horta C., Riaño B., Anjos O., García-González M.C. (2022)
Fertiliser effect of ammonia recovered from anaerobically digested orange peel using gas-permeable membranes
Sustainability, 14(13): 7832. DOI: https://doi.org/10.3390/su14137832
Lourenço S., Anjos O., Caldeira I., Alves S.O., Santos N., Canas S. (2022)
Natural blending as a novel technology for the production process of aged wine spirits: potential impact on their quality
Applied Sciences, 12(19): 10055. DOI: https://doi.org/10.3390/app12191005
Oliveira-Alves S., Lourenço S., Anjos O., Fernandes T.A., Caldeira I., Catarino S., Canas S. (2022)
Influence of the storage in bottle on the antioxidant activities and related chemical characteristics of wine spirits aged with chestnut staves and micro-oxygenation
Molecules, 27(1): 106. DOI: https://doi.org/10.3390/molecules27010106
Paula V., Pedro S.I., Campos M.G., Delgado T., Estevinho L.M., Anjos O. (2022)
Special bioactivities of phenolics from Acacia dealbata L. with potential for dementia, diabetes and antimicrobial treatments
Applied Sciences, 12 (3): 1022. DOI: https://doi.org/10.3390/app12031022
Pedro S.I., Rosado T., Barroca C., Neiva D., Alonso-Herranz V., Gradillas A., García A., Gominho J., Gallardo E., Anjos O. (2022)
Characterisation of the phenolic profile of Acacia retinodes and Acacia mearnsii flowers’ extracts
Plants, 11(11): 1442. DOI: https://doi.org/10.3390/plants11111442
Anjos O., Guiné R. P. F., Santos A. J. A., Paula V. B., Pereira H., Estevinho L. M. (2021)
Evaluation of FT-Raman and FTIR-ATR spectroscopy for the quality evaluation of Lavandula spp. Honey
Open Agriculture, 6: 47–56. DOI: https://doi.org/10.1515/opag-2020-0210
Caldeira I., Vitoria C., Anjos O., Fernandes T.A., Gallardo E., Fargeton L., Boissier B., Catarino S., Canas S. (2021)
Wine spirit ageing with chestnut staves under different micro-oxygenation strategies: effects on the volatile compounds and sensory profile
Applied Sciences-Basel, 11(9): 3991. DOI: https://doi.org/10.3390/app11093991
Campos M.G., Anjos O., Chica M., Campoy P., Nozkova J., Almaraz-Abarca N., Barreto L.M.R.C., Nordi J.C., Estevinho L.M., Pascoal A. (2021)
Standard methods for pollen research
Journal of Apicultural Research, 60(4): 1613. DOI: https://doi.org/10.1080/00218839.2021.1948240
Carpes S.T., Bertotto C., Bilck A.P., Yamashita F., Anjos O., Bakar Siddique M.A., Harrison S.M., Brunton N.P. (2021)
Bio-based films prepared with apple pomace: Volatiles compound composition and mechanical, antioxidant and antibacterial properties
LWT, 144: 11124. DOI: https://doi.org/10.1016/j.lwt.2021.111241
Elamine Y., Imtara H., Miguel M.G., Anjos O., Estevinho L.M., Alaiz M., Girón-Calle J., Vioque J., Martín J., Lyoussi B. (2021)
Antibacterial activity of moroccan zantaz honey and the influence of its physicochemical parameters using chemometric tools
Applied Science, 11(10): 4675. DOI: https://doi.org/10.3390/app11104675
Elamine Y., Lyoussi B., Miguel M.G., Anjos O., Estevinho M.L., Alaizb M., Girón-Calleb J., J. Martín and J. Vioque. (2021)
Physicochemical characteristics and antiproliferative and antioxidant activities of moroccan zantaz honey rich in methyl syringate
Food Chemistry, 339: 128098. DOI: https://doi.org/10.1016/j.foodchem.2020.128098
Guiné R.P.F., Barroca M.J., Coldea T.E., Bartkiene E., Anjos O. (2021)
Apple fermented products: an overview of technology, properties and health effects
Processes, 9(2): 223. DOI: https://doi.org/10.3390/pr9020223
Guiné R.P.F., Florença S.G., Barroca M.J., Anjos O. (2021)
The duality of innovation and food development versus purely traditional foods
Trends in Food Science & Technology, 109(14): 16-24. DOI: https://doi.org/10.1016/j.tifs.2021.01.010
Anjos O., Caldeira I., Pedro S.I., Canas S. (2020)
FT-Raman methodology applied to identify different ageing stages of wine spirits
WT – Food Science and Technology, 134: 110179 (in press). DOI: https://doi.org/10.1007/s13399-019-00448-8
Anjos O., Canas S., Gonçalves J. C., Caldeira I. (2020)
Development of a spirit drink produced with strawberry tree (Arbutus unedo L.) fruit and honey: a preliminary study
Beverages, 6: 38. DOI: https://doi.org/10.3390/beverages6020038
Anjos O., Comesaña M. M., Caldeira I., Pedro S.I., Oller P.E., Canas S. (2020)
Application of functional data analysis and FTIR-ATR spectroscopy to discriminate wine spirits ageing
Mathematics, 8(6): 896. DOI: https://doi.org/10.3390/math8060896
Anjos O., Pedro S.I., Caldeira I., Cana S. (2020)
Screening of different ageing technologies for wine spirit by application of near‐infrared (NIR) spectroscopy and volatile quantification
Processes, 8(6): 736. DOI: https://doi.org/10.3390/pr8060736
Anjos O., Santos R., Estevinho L. M., Caldeira I. (2020)
FT-RAMAN methodology for the monitoring of honeys’ spirit distillation process
Food Chemistry, 305: 125511. DOI: https://doi.org/10.1016/j.foodchem.2019.125511
Botelho G., Anjos O., Estevinho L.M., Caldeira I. (2020)
Methanol in grape derived, fruit and honey spirits: A critical review on source, quality control, and legal limits
Processes, 8(12): 1609: 1-21. DOI: https://doi.org/10.3390/pr8121609
Canas S., Danalache F., Anjos O., Fernandes T.A., Caldeira I., Santos N., Fargeton L., Boissier B., Catarino S. (2020)
Behaviour of low molecular weight compounds, iron and copper of wine spirit aged with chestnut staves under different levels of micro-oxygenation
Molecules, 25(22): 5266. DOI: https://doi.org/10.3390/molecules25225266
Coelho M.T., Valério F.A, Pedro S.I., Anjos O. (2020)
Application of FTIR-ATR to discriminate peach nectar with higher and low sugar content
Brazilian Journal of Food Technology, 23: e2018194. DOI: https://doi.org/10.1590/1981-6723.19418
Elamine Y., Anjos O., Estevinho L.M., Lyoussi B., Aazza S., Miguel M. G. (2020)
Effect of extreme heat processing on the Moroccan Zantaz’ honey antioxidant activities
Journal of Food Science and Technology, 57(9): 3323-3333. DOI: https://doi.org/10.1007/s13197-020-04365-x
Granja-Soares J., Roque R., Cabrita M.J., Anjos O., Belchior A.P., Caldeira I., Canas S. (2020)
Effect of innovative technology using staves and micro-oxygenation on the odorant and sensory profile of aged wine spirit
Food Chemistry, 333: 127450. DOI: https://doi.org/10.1016/j.foodchem.2020.127450
Guiné R.l.P.F., Florença S.G., Moya K. V. and Anjos O. (2020)
Edible Flowers, Old Tradition or New Gastronomic Trend: A First Look at Consumption in Portugal versus Costa Rica
Foods, 9(8): 977. DOI: https://doi.org/10.3390/foods9080977
Guiné R.P.F., Florença S.G., Barroca M.J., Anjos O. (2020)
The link between the consumer and the innovations in food product development
Foods, 9(9): 1317. DOI: https://doi.org/10.3390/foods9091317
Guiné R.P.F., Florença S.G., Carpes S., Anjos O. (2020)
Study of the influence of sociodemographic and lifestyle factors on consumption of dairy products: preliminary study in Portugal and Brazil
Foods, 98(12): 1775. DOI: https://doi.org/10.3390/foods9121775
Guiné R.P.F., Florença S.G., Moya K.V., Anjos O. (2020)
Edible flowers, old tradition or new gastronomic trend: a first look at consumption in Portugal versus Costa Rica
Foods, 9(8): 977. DOI: https://doi.org/10.3390/foods9080977
Pedro S.I., Coelho E., Peres F., Machado A., Rodrigues A.M., Wessel D.F., Coimbra M.A., Anjos O. (2020)
Physicochemical fingerprint of “Pera Rocha do Oeste”. A PDO pear native from Portugal
Foods, 9(9): 1209. DOI: https://doi.org/10.3390/foods9091209
Piras S., Brazão J., Ricardo-Da-Silva, J.M., Anjos O., Caldeira I. (2020)
Volatile and sensory characterization of white wines from three minority Portuguese grapevine varieties
Ciencia e Tecnica Vitivinicola, 35(1): 49-62. DOI: https://doi.org/10.1051/ctv/20203501049
Salanta L.C., Coldea T.E., Ignat M.V., Pop C.R., Tofana M., Mudura E., Borsa A., Pasqualone A., Anjos O., Zhao H.F. (2020)
Functionality of special beer processes and potential health benefits
Processes, 8(12): 1613. DOI: https://doi.org/10.3390/pr8121613
Anjos O., Fernandes R., Cardoso S. M., Delgado T., Farinha N., Vanessa P., Estevinho M. L., Carpes S. T. (2019)
Bee pollen as a natural antioxidant source to prevent lipid oxidation in black pudding
LWT – Food Science and Technology, 111: 869-875. DOI: https://doi.org/10.1016/j.lwt.2019.05.105
Anjos O., Paula V., Delgado T., Estevinho M.L. (2019)
Influence of the storage conditions in the quality of bee pollen
Zemdirbyste-Agriculture, 106(1): 87–94. DOI: http://dx.doi.org/10.13080/z-a.2019.106.012
Canas S., Anjos O., Caldeira I., Belchior A. P. (2019)
Are the furanic aldehydes ratio and phenolic aldehydes ratios reliable to assess the addition of vanillin and caramel to the aged wine spirit?
Food Control, 95: 77-84. DOI: https://doi.org/10.1016/j.foodcont.2018.07.048
Canas S., Caldeira I., Anjos O., Belchior A. P., (2019)
Phenolic profile and colour acquired by the wine spirit in the beginning of ageing: alternative technology using micro-oxygenation vs traditional technology
LWT – Food Science and Technology, 111: 260-269. DOI: https://doi.org/10.1016/j.lwt.2019.05.018
Elamine Y., Inacio P.M.C., Lyoussi B., Anjos O., Estevinho L.M., Miguel M.D., Gomes H.L. (2019)
Insight into the sensing mechanism of an impedance based electronic tongue for honey botanic origin discrimination
Sensors and Actuators B-Chemical, 285: 24-33. DOI: https://doi.org/10.1016/j.snb.2019.01.023
Elamine Y., Lyoussi B., Anjos O., Estevinho L.M., Aazza S., Carlier J.D., Costa M.C., Miguel M.G. (2019)
Zantaz honey “monoflorality”: chemometric applied to the routinely assessed parameters
LWT – Food Science and Technology, 106: 29-36. DOI: https://doi.org/10.1016/j.lwt.2019.02.039
Estevinho M. L., Dias T., Anjos O. (2019)
Influence of the storage conditions (frozen vs dried) in health-related lipid indexes and antioxidants of bee pollen
European Journal of Lipids Science and Technology, 121(2): 1800393. DOI: https://doi.org/10.1002/ejlt.201800393
Pascoal A., Anjos O., Feás X., Oliveira J., Estevinho M.L. (2019)
Impact of fining agents on the volatile composition of sparkling mead
Journal of the Institute of Brewing, 125(1): 92-100. DOI: https://doi.org/10.1002/jib.549
Paula V.B., Delgado T., Campos M.G., Anjos O., Estevinho L.M. (2019)
Enzyme inhibitory potential of Ligustrum lucidum Aiton berries
Molecules, 24(7): 1284. DOI: https://doi.org/10.3390/molecules24071283
Sánchez-Gómez R., Anjos O., Nevares I., Delgado T., Del Alamo-Sanza M. (2019)
Discrimination of aging wines with alternative oak products and micro-oxygenation by FTIR-ATR
Vitis – Journal of Grapevine Research, 58: 77–82. DOI: https://doi.org/10.5073/vitis.2019.58.special-issue.77-82
Aazza S., Elamine Y., El-Guendoz S., Badiâ L., Antunes M.D., Estevinho L.M., Anjos O., Jorge D. Carlier J.D., Carlier J.D., Miguel M.G. (2018)
Physicochemical characterization and antioxidant activity of honey with Eragrostis spp. pollen predominance
Journal of Food Biochemistry, 42(1): e12431. DOI: http://onlinelibrary.wiley.com/doi/10.1111/jfbc.12431
Anjos O., Santos A.F.A., Paixão V., Estevinho M.L. (2018)
Physicochemical characterization of Lavandula spp. honey with FT-Raman spectroscopy
Talanta, 178: 43–48. DOI: http://10.1016/j.talanta.2017.08.099
Caldeira I., Delgado T., Lopes D., Canas S., Anjos O. (2018)
Development of blueberry liquor: influence of distillate, sweetener, fruit quantity
Journal of the Science of Food and Agriculture, 98(3): 1088-1094. DOI: https://10.1002/jsfa.8559
Delgado T., Paula V.B., Campos M.G., Farinha N., Caeiro A., Estevinho L.M., Anjos O. (2018)
Screening of biological activities of Ligustrum lucidum Aiton berries: a comparative approach
Natural Product Communications, 13(12): 1685-1690. DOI: http://hdl.handle.net/10198/19437
Elamine Y., Aazza S., Lyoussi B., Antunes M.D., Estevinho L., Anjos O., Resende M., Faleiro M.L., Miguel M.G. (2018)
Preliminary characterization of a Moroccan honey with a predominance of Bupleurum spinosum pollen
Journal of Apicultural Research, 57(1): 153-165. DOI: https://doi.org/10.1080/00218839.2016.1265759
Farinha N., Gonçalves J.C., Alves M.A., Delgado T., Anjos O., Debiasi C. (2018)
In vitro establishment of blueberries (Vaccinium corymbosum L.) using different initial explants
Acta Horticulturae, 1224: 145-156. DOI: https://doi.org/10.17660/ActaHortic.2018.1224.20
Gonçalves P., Estevinho M.L., Pereira A.P., Sousa J.M.C., Anjos O. (2018)
Computational Intelligence applied to discriminate bee pollen quality and botanical origin
Food Chemistry, 267: 36-42. DOI: https://10.1016/j.foodchem.2017.06.014
Raimundo J.T., Frazão D.F., Domingues J.D., Quintela-Sabarís C., Dentinho T.P., Anjos O., Alves M., Delgado F. (2018)
Neglected Mediterranean plant species are valuable resources: the example of Cistus ladanifer
Planta, 248(6): 1351–1364. DOI: https://link.springer.com/article/10.1007/s00425-018-2997-4
Ananias P., Jose O., Ana P., Xesús F., Anjos O., Estevinho L. (2017)
Influence of fining agents on the sensorial characteristics and volatile composition of mead
Journal of the Institute of Brewing, 123(4): 562-571.
Anjos O., Frazão D., Caldeira I. (2017)
Physicochemical and sensorial characterization of honey spirits
Foods, 6(8): 58. DOI: https://doi.org/10.3390/foods6080058
Anjos O., Santos A.J.A., Dias T., Estevinho L.M. (2017)
Application of FTIR-ATR Spectroscopy on the bee pollen characterization
Journal of Apicultural Research, 56(3): 210–218. DOI: https://doi.org/10.1080/00218839.2017.1289657
Caldeira I., Anjos O., Belchior A.P., Canas S. (2017)
Sensory impact of alternative ageing technology for producing wine brandies
Ciência e Técnica Vitivinícola, 32(1):12-22.
Iglesias C., Santos A. J. A., Martínez J., Pereira H., Anjos O. (2017)
Influence of heartwood on wood density and pulp properties explained by machine learning techniques
Forests, 8: 20.
Pascoal A., Oliveira J.M., Pereira A.P., Feas X., Anjos O., Estevinho L.M. (2017)
Influence of fining agents on the sensorial characteristics and volatile composition of mead
Journal of the Institute of Brewing, 123(4): 562-571.
Anjos O., Santos A.J.A., Estevinho L.M., Caldeira I. (2016)
FTIR-ATR spectroscopy applied to quality control of grape-derived spirits
Food Chemistry, 205:28–35.
Caldeira I., Santos R., Ricardo-da-Silva J.M., Anjos O., Mira H., Belchior A.P., Canas S. (2016)
Kinetics of odorant compounds in wine brandies aged in different systems
Food Chemistry, 211: 937-946.
Canas S., Caldeira I., Anjos O., Soares A., Belchior A.P. (2016)
Physicochemical and sensory evaluation of wine brandies aged using oak and chestnut wood simultaneously in wooden barrels and in stainless steel tanks with staves
International Journal of Food Science and Technology, 51: 2537–2545.
García-Gonzalo E., Santos A.J.A., Martínez-Torres J., Pereira H., Simões R., Paulino J.G-N., Anjos O. (2016)
Prediction of five softwood paper properties from its density using support vector machine regression techniques
BioResources, 11(1):1892-1904.
Pereira H., Santos A.A., Anjos O. (2016)
Fibre morphological characteristics of kraft pulps of Acacia melanoxylon estimated by NIR-PLS-R models
Materials, 9(1): 8.
Santos A.J.A., Anjos O., Pereira H. (2016)
Prediction of blackwood Kraft pulps yields with wood NIR–PLSR models
Wood Science and Technology, 50 (6): 1307–1322.
Anjos O., Campos M.G., Ruiz P.C., Antunes P. (2015)
Application of FTIR-ATR spectroscopy to the quantification of sugar in honey
Food Chemistry, 169: 218-223.
Anjos O., Garcia-Gonzalo E., Santos A.J.A., Simões R., Martinez-Torres J., Pereira H., Garcia-Nieto P.J. (2015)
Using apparent density of paper from hardwood kraft pulps to predict sheet properties, based on unsupervised classification and multivariable regression techniques
BiorResources, 10(3): 5920-5931.
Anjos O., Iglesias C., Peres F., Martínez J., García A., Taboada J. (2015)
Neural networks applied to discriminate botanical origin of honeys
Food Chemestry, 175: 128-136.
García A., Anjos O., Iglesias C., Pereira H., Martínez J., Taboada J. (2015)
Prediction of mechanical strength of cork in compression using machine learning techniques
Material & Design, 82: 304–311.
Iglesias C., Anjos O., Martínez J., Pereira H., Taboada J. (2015)
Prediction of tension properties of cork from its physical properties using neural networks
European Journal of Wood and Wood Products, 73(3): 347-356.
Santos A.J.A., Anjos O., Pereira H. (2015)
Estimation of Acacia melanoxylon unbleached Kraft pulp brightness by NIR spectroscopy
Forest Systems, 24(2): eRC03.
Santos A.J.A., Anjos O., Pereira H. (2015)
Estimation of unbleached Kraft pulp brightness by NIR spectroscopy
Forest Systems, 24(2): eRC03.
Anjos O., Rodrigues C., Morais J., Pereira H. (2014)
Effect of density on the compression behaviour of cork
Materials & Design, 53: 1089-1096.
Anjos O., Santos A.J.A., Simões R., Pereira H. (2014)
Morphological, mechanical and optical properties of cypress papers
Holzforschung, 68(8): 867-874.
Santos A.J.A, Anjos O., Simões R., Rodrigues J., Pereira H. (2014)
Kappa number prediction of Acacia melanoxylon unbleached kraft pulps using NIR-PLSR models with a narrow interval of variation
BioResources, 9(4): 6735-6744.
Santos A.J.A., Anjos O., Morais M.C., Diogo G., Simões R., Pereira H. (2014)
Characterization of cypress wood for kraft pulp production
BioResources, 9(3): 4764-4774.
Anjos O., Carmona C., Caldeira I., Canas S. (2013)
Variation of extractable compounds and lignin contents in wood fragments used in the aging of wine brandies
BioResources, 8(3): 4484-4496. URL: https://bioresources.cnr.ncsu.edu/resources/variation-of-extractable-compounds-and-lignin-contents-in-wood-fragments-used-in-the-aging-of-wine-brandies/
Anjos O., Gonçalves O., Nunes L. (2013)
Hymenoptera pollinator effect on environment
Mineralogical Magazine, 77(5): 596. URL: http://hdl.handle.net/10400.11/6508
Anjos O., Nunes D., Caldeira I. (2013)
First evaluation of a traditional Portuguese alcoholic beverage, prepared with maceration of juniper berries
Ciencia e Tecnica Vitivinicola, 28(2): 59-69. URL: http://hdl.handle.net/10400.11/2509
Machado J.S., Louzada J.L., Santos A.J.A., Nunes L., Anjos O., Rodrigues J., Simões R.M.S., Pereira H. (2013)
Variation of wood density and mechanical properties of blackwood (Acacia melanoxylon R. Br.)
Materials & Design, 56(4): 975-980.
Santos A., Anjos O., Amaral M.E., Gil N., Pereira H., Simões R. (2012)
Influence on pulping yield and pulp properties of wood density of Acacia melanoxylon
Journal of Wood Science, 58(6): 479-486.
Anjos O., Pereira H., Rosa M.E. (2011)
Tensile properties of cork in axial stress and influence of porosity, density, quality and radial position in the plank
European Journal of Wood and Wood Products, 69(1): 85-91.
Anjos O., Pereira H., Rosa M.E. (2011)
Characterization of radial bending properties of cork
European Journal of Wood and Wood Products, 69(4): 557-563. DOI: https://doi.org/10.1007/s00107-010-0516-9
Anjos O., Santos A., Simões R. (2011)
Effect of Acacia melanoxylon fibre morphology on papermaking potential
Appita Journal,64(2): 185-191. URL: https://search.informit.org/doi/10.3316/informit.021739972882206
Anjos O., Pereira H., Rosa M.E. (2010)
Tensile properties of cork in the tangential direction: variation with quality, porosity, density and radial position in the cork plank
Materials and Design, 31(4): 2085–2090.
Anjos O., Pereira H., Rosa M.E. (2008)
Effect of quality, porosity and density on the compression properties of cork
Holz als Roh- und Werkstoff, 66(4): 295-301.
Santos A., Amaral E., Vaz A., Anjos O., Simões R. (2008)
Effect of Eucalyptus globulus wood density on papermaking potential
Tappi Journal, 7(5): 25-32.
Santos A., Amaral E., Vaz A., Anjos O., Simões R. (2008)
Effect of Eucalyptus globulus wood density on papermaking potential
Tappi Journal, 7(5): 25-32.
Santos A., Anjos O., Simões R. (2008)
Influence of kraft cooking conditions on the pulp quality of Eucalyptus globulus
Appita Journal, 61(2): 148-155.
Livros
Capítulos de Livros
Campos M.G., Anjos O., Ahmadf S. (2022)
Prevention of side effects from chemoradiotherapy and antitumor potential of royal jelly and its components: a systematic review
In: Bee Products and Their Applications in the Food and Pharmaceutical Industries. Academic Press, pp. 221-244.. ISBN: 978-032385400-9 DOI: https://doi.org/10.1016/B978-0-323-85400-9.00007-1
Florença S., Anjos O., Ferreira M., Campos M.G., Estevinho L.M., Correia P., Costa C.A., Guiné R. (2022)
Therapeutic potential applications for bee pollen
In: Food Processing – Advances in Research and Applications (Chapter 6). Huijs M. (Ed.), Nova Science Publishers, Inc., USA, pp. 143-165. ISBN: 978-1-68507-570-5 DOI: https://doi.org/10.52305/BEEN9615
Guiné R.P.F., Florença S.G., Carpes S.T., Anjos O. (2020)
Study about the consumption of dairy products in two countries (Chapter 5)
In: Food and Beverage Consumption and Health Consumption and Contamination of Dairy Products. Egor Vagin (Ed.). Nova Science Publishers, Inc., New Yourk. pp: 91-124. ISBN: 978-1-53618-654-3 URL: https://novapublishers.com/shop/consumption-and-contamination-of-dairy-products/
Anjos O., Gouveia C., Peres F. (2019)
Aplicação de técnicas de espectroscopia no infravermelho na caracterização de “Azeites de Montanha”
In: Desenvolvimento e Inovação de um produto endógeno – o caso dos Azeites de Montanha. M.F.P Peres, T.M.D. Paiva Eds.. ISBN: 978-989-8196-91-0 URL: http://hdl.handle.net/10400.11/7573
Peres F., Gouveia C., Salgueiro C., Anjos O., Lourenço C. (2019)
Caracterização Química e Nutricional de “Azeites de Montanha”
In: Desenvolvimento e Inovação de um produto endógeno – o caso dos Azeites de Montanha. M.F.P Peres, T.M.D. Paiva Eds.. ISBN: 978-989-8196-91-0 DOI: http://hdl.handle.net/10400.11/7227
Anjos O., Santos A.J.A., Miranda I., Knapic S. and Pereira H. (2018)
Stem and wood characterization of Acacia melanoxylon as an introduced species in Europe
In: Acacia: Characteristics, Distribution and Uses. Aide Matheson Eds. Nova Science Publishers, pp: 1-27. ISBN: 978-1-53614-237-2
Barroca C., Skulska I., Pedro S., Anjos O., C. Colaço (2018)
As atividades de ciência cidadã para um controlo de acácias mais sustentável
In: A Ciência da Vegetação Aplicada à Gestão, Conservação e Restauro Ecológico de Habitats. Ribeiro S.& Figueiredo A. (Eds), pp. 104-105.. ISBN: 978-989-333734
Pereira H., Simões R., Santos A., Gominho J., Lourenço A., Anjos O. (2018)
Potential of Acacia melanoxylon for pulping.
In: Acacias: characteristics, distribution and uses. Series: Plant Science Research and Practices. Aide Matheson Ed. Nova Science Publishers, pp. 235-254. . ISBN: 978-1-53614-237-2 URL: https://novapublishers.com/shop/acacia-characteristics-distribution-and-uses/; http://hdl.handle.net/10400.5/27934
Campos M.G., Olena L., Anjos O. (2016)
Chemical composition of bee pollen
In: Chemistry, biology and potential applications of honeybee plant-derived products. Cardoso SM & Silva AMS (Eds.). Bentham Science Publishers, United Arab, pp. 67-88. ISBN: 978-1-68108-238-7
Tchepel D., Fernandes F.A.O., Anjos O., Alves de Sousa R. (2016)
Mechanical properties of natural cellular materials
In: Reference module in materials science and materials engineering. Elsevier Inc. ISBN: 978-0-12-803581-8 DOI: https://doi.org/10.1016/B978-0-12-803581-8.04056-X
Santos A., Anjos O., Amaral M.E., Gil N., Pereira H., Simões R. (2013)
Forestry
In: Issues in forestry research and application. Q. Ashton Acton (Eds.). Technology & Engineering, Scholarly Editions TM, pp. 201-202. ISBN: 978-1-490-10683-0