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: https://doi.org/10.1016/j.lwt.2021.112658

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: https://doi.org/10.1080/02773813.2021.1986071

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: https://doi.org/10.34117/bjdv7n4-275

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

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: https://doi.org/10.3390/agronomy11040667

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., 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: 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