Alves-Ferreira J., Lourenço A., Morgado F., Duarte L.C., Roseiro L.B., Fernandes M.C., Pereira H., Carvalheiro F. (2021)
Delignification of Cistus ladanifer biomass by organosolv and alkali processes
Energies, 14(42): 1127. DOI: https://doi.org/10.3390/en14041127
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
Azevedo A., Gominho J., Duarte E. (2021)
Performance of anaerobic co-digestion of pig slurry with pineapple (Ananas comosus) bio-waste residues
Waste and Biomass Valorization, 12(1): 303-311. DOI: https://doi.org/10.1007/s12649-020-00959-w
Berhanu H., Neiva D., Gominho J., Kiflie Z., Feleke S., Yimam A., Pereira H. (2021)
Bio-Refinery potential of Enset (Ensete ventricosum) fiber bundle using non-catalyzed and alkali catalyzed hydrothermal pretreatment
Waste and Biomass Valorization, 12(2): 663-672. DOI: https://doi.org/10.1007/s12649-020-01015-3
Branco D.G., Santiago C., Lourenço A., Cabrita L., Evtuguin D.V. (2021)
Structural features of dioxane lignin from Quercus suber L.
Journal of Agricultural and Food Chemistry, 69(30): 8555-8564 . DOI: https://doi.org/10.1021/acs.jafc.1c01961
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
Costa A., Barbosa I., Miguel C., Graça J. (2021)
Variation of cork porosity along the stem in harvested cork oak (Quercus suber L.) trees
Annals of Forest Science, 78(2): 52. DOI: https://doi.org/10.1007/s13595-021-01068-x
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
Ferreira J., Jones D., Esteves B., Cruz-Lopes L., Pereira H., Domingos I. (2021)
Life cycle assessment of maritime pine wood: a portuguese case study
Journal of Sustainable Forestry, 40(5): 431-445. DOI: https://doi.org/10.1080/10549811.2020.1768871
Godinho D., Araújo S.O., Quilhó T., Diamantino T., Gominho J. (2021)
Thermally modified wood exposed to different weathering conditions: a review
Forests, 12(10): 1400. DOI: https://doi.org/10.3390/f12101400
Gominho J., Costa R.A., Lourenço A., Quilhó T., Pereira H. (2021)
Eucalyptus globulus stumps bark: chemical and anatomical characterization under a valorisation perspective
Waste Biomass Valor, 12: 1253–1265. DOI: https://doi.org/10.1007/s12649-020-01098-y
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
Iouraouine E.l.M., Soraia I.F., Harandou M., Said B., Ricardo C.C., Isabel C.F.R.F., Ofélia A., Maria G.C. and Vilas-Boas M. (2021)
Chemical, cytotoxic, and anti-inflammatory characterization of honey bee venom from Apis mellifera intermissa
Antibiotics, 10(12): 1514. DOI: https://doi.org/10.3390/antibiotics10121514
Lauw A., Beuting M., Pereira H. (2021)
Violins and cellos from Portuguese collections. A tree ring study as a historical source of the Portuguese heritage
Journal of Cultural Heritage, 48: 161-170. DOI: https://doi.org/10.1016/j.culher.2020.11.011
Lourenço A., Marques A.V., Gominho J. (2021)
The identification of new triterpenoids in Eucalyptus globulus wood
Molecules, 26(12): 3495. DOI: https://doi.org/10.3390/molecules26123495
Miranda I., Ferreira J., Cardoso S., Pereira H. (2021)
Composition and antioxidant properties of extracts from Douglas fir bark
Holzforschung, 75(7): 677-687. DOI: https://doi.org/10.1515/hf-2020-0097
