Artigos científicos (ISI)

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, 154: 112658. DOI:

Alves A., Cisneros E.F., Balmelli G., Marcucci Poltri S.N., Rodrigues J. (2021)

Assessment of eucalypts wood lignin content by analytical pyrolysis, comparison with Klason and total lignin contents

Journal of Wood Chemistry and Technology, 41(6): 229-235. DOI:

Alves A.L., Leitão A.E.B., Sousa P.E.N., Santos M.F.P., Moscon P.S., Pessoa M.S., Pinheiro C.A., Morais P.C. (2021)

Antioxidant activity and stable free radicals in robusta Green Coffee Genotypes

Brazilian Journal of Development, 7 (4): 37312-37330. DOI:

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:

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:

Araújo S.O., Peres R.S., Barata J., Lidon F.C., Ramalho J.C. (2021)

Characterising the agriculture 4.0 landscape - emerging trends, challenges and opportunities

Agronomy, 11(4): 667. DOI:

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:

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:

Branco D.G., Santiago C., Lourenco A., Cabrita L., Evtuguin D.V. (2021)

Structural features of cork dioxane lignin from Quercus suber L

Journal of Agriculture and Food Chemistry, 69(30): 8555–8564. DOI:

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:

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:

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:

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:

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:

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:

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:

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:

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:

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:

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: