Notícias
Publicações
Artigos Científicos (ISI)
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
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., 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., 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
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
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