Member

Characterization of honey, pollen, cork, wood and pulp by spectroscopic instruments.

News

No news found.

Publications

Scientific Articles (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

AvĂźrvarei 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., GoulĂŁo 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

GarcĂ­a-LĂłpez 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

GuinĂ© R.P.F., Duarte J., Chuck-HernĂĄndez 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

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., GuinĂ© R.P.F., AraĂșjo 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., VitĂłria 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-Gonzålez 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., GarcĂ­a 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., GirĂłn-Calle J., Vioque J., MartĂ­n 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., GirĂłn-Calleb J., J. MartĂ­n 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., BrazĂŁo 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., FeĂĄs 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

SĂĄnchez-GĂłmez 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., BadiĂą 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., PaixĂŁo 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., FrazĂŁo D.F., Domingues J.D., Quintela-SabarĂ­s 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., XesĂșs 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., FrazĂŁo 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

CiĂȘncia e TĂ©cnica VitivinĂ­cola, 32(1):12-22.

Iglesias C., Santos A. J. A., MartĂ­nez 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., SimÔes 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., SimÔes 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., MartĂ­nez J., GarcĂ­a A., Taboada J. (2015)

Neural networks applied to discriminate botanical origin of honeys

Food Chemestry, 175: 128-136.

GarcĂ­a A., Anjos O., Iglesias C., Pereira H., MartĂ­nez 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., MartĂ­nez 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., SimÔes R., Pereira H. (2014)

Morphological, mechanical and optical properties of cypress papers

Holzforschung, 68(8): 867-874.

Santos A.J.A, Anjos O., SimÔes 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., SimÔes 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., SimÔes 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., SimÔes 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., SimÔes 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., SimÔes 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., SimÔes R. (2008)

Effect of Eucalyptus globulus wood density on papermaking potential

Tappi Journal, 7(5): 25-32.

Santos A., Anjos O., SimÔes R. (2008)

Influence of kraft cooking conditions on the pulp quality of Eucalyptus globulus

Appita Journal, 61(2): 148-155.

Books
No book found.
Book Chapters

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 tĂ©cnicas 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 ciĂȘncia cidadĂŁ para um controlo de acĂĄcias mais sustentĂĄvel

In: A CiĂȘncia da Vegetação Aplicada Ă  GestĂŁo, Conservação e Restauro EcolĂłgico de Habitats. Ribeiro S.& Figueiredo A. (Eds), pp. 104-105.. ISBN: 978-989-333734

Pereira H., SimÔes 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., SimÔes 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

Projects

No results.