List of works - Ofélia Anjos

Application of FTIR-ATR spectroscopy on the bee pollen characterization

Application of FTIR-ATR spectroscopy to the quantification of sugar in honey

scientific article published on 10 August 2014

Are Consumers Aware of Sustainability Aspects Related to Edible Insects? Results from a Study Involving 14 Countries

scientific article published in 2022

Bee pollen as a natural antioxidant source to prevent lipid oxidation in black pudding

scientific article published on 23 May 2019

Behaviour of Low Molecular Weight Compounds, Iron and Copper of Wine Spirit Aged with Chestnut Staves under Different Levels of Micro-Oxygenation

scientific article published on 12 November 2020

Characterisation of the Phenolic Profile of Acacia retinodes and Acacia mearnsii Flowers’ Extracts

scientific article published in 2022

Characterization of Mineral Composition and Nutritional Value of Acacia Green Pods

scientific article published in 2023

Characterization of radial bending properties of cork

Chemical, Cytotoxic, and Anti-Inflammatory Assessment of Honey Bee Venom from Apis mellifera intermissa

scientific article published on 10 December 2021

Computational intelligence applied to discriminate bee pollen quality and botanical origin

scientific article published on 03 June 2017

Development of blueberry liquor: influence of distillate, sweetener and fruit quantity.

scientific article

Edible Flowers, Old Tradition or New Gastronomic Trend: A First Look at Consumption in Portugal versus Costa Rica

scientific article published on 23 July 2020

Enzyme Inhibitory Potential of Aiton Berries

scientific article published on 02 April 2019

FT-RAMAN methodology for the monitoring of honeys' spirit distillation process

scientific article published on 10 September 2019

FTIR–ATR spectroscopy applied to quality control of grape-derived spirits

scientific article published on 23 February 2016

Fibre Morphological Characteristics of Kraft Pulps of Acacia melanoxylon Estimated by NIR-PLS-R Models

scientific article published on 25 December 2015

Influence of fining agents on the sensorial characteristics and volatile composition of mead

article

Insights into the Bioactivities and Chemical Analysis of Ailanthus altissima (Mill.) Swingle

scientific article published in 2021

Kinetics of odorant compounds in wine brandies aged in different systems.

scientific article published on 24 May 2016

Neural networks applied to discriminate botanical origin of honeys

scientific article published on 27 November 2014

Physicochemical Fingerprint of "Pera Rocha do Oeste". A PDO Pear Native from Portugal

scientific article published on 01 September 2020

Physicochemical and Sensorial Characterization of Honey Spirits.

scientific article published on 27 July 2017

Physicochemical characterization and antioxidant activity of honey with Eragrostis spp. pollen predominance

Physicochemical characterization of Lavandula spp. honey with FT-Raman spectroscopy

scientific article published in September 2017

Potential Applications of the Cytisus Shrub Species: Cytisus multiflorus, Cytisus scoparius, and Cytisus striatus

scientific article published in 2022

Preliminary characterization of a Moroccan honey with a predominance of Bupleurum spinosum pollen

Quality of bee pollen submitted to drying, pasteurization, and high-pressure processing – A comparative approach

scientific article published in 2023

Sensory and chemical modifications of wine-brandy aged with chestnut and oak wood fragments in comparison to wooden barrels.

scientific article published on 3 November 2009

Special Bioactivities of Phenolics from Acacia dealbata L. with Potential for Dementia, Diabetes and Antimicrobial Treatments

scientific article published in 2022

Standard methods for pollen research

scientific article published on 8 August 2021

Study of the Influence of Sociodemographic and Lifestyle Factors on Consumption of Dairy Products: Preliminary Study in Portugal and Brazil

scientific article published on 30 November 2020

Using Analytic Hierarchy Process to Assess Beekeeping Suitability in Portuguese Controlled Areas: A First Approach

scientific article published in 2024

Validation of the Scale Knowledge and Perceptions about Edible Insects through Structural Equation Modelling

scientific article published in 2023

List of works by Ofélia Anjos

Application of FTIR-ATR spectroscopy on the bee pollen characterization

Application of FTIR-ATR spectroscopy to the quantification of sugar in honey

Are Consumers Aware of Sustainability Aspects Related to Edible Insects? Results from a Study Involving 14 Countries

Bee pollen as a natural antioxidant source to prevent lipid oxidation in black pudding

Behaviour of Low Molecular Weight Compounds, Iron and Copper of Wine Spirit Aged with Chestnut Staves under Different Levels of Micro-Oxygenation

Characterisation of the Phenolic Profile of Acacia retinodes and Acacia mearnsii Flowers’ Extracts

Characterization of Mineral Composition and Nutritional Value of Acacia Green Pods

Characterization of radial bending properties of cork

Chemical, Cytotoxic, and Anti-Inflammatory Assessment of Honey Bee Venom from Apis mellifera intermissa

Computational intelligence applied to discriminate bee pollen quality and botanical origin

Development of blueberry liquor: influence of distillate, sweetener and fruit quantity.

Edible Flowers, Old Tradition or New Gastronomic Trend: A First Look at Consumption in Portugal versus Costa Rica

Enzyme Inhibitory Potential of Aiton Berries

FT-RAMAN methodology for the monitoring of honeys' spirit distillation process

FTIR–ATR spectroscopy applied to quality control of grape-derived spirits

Fibre Morphological Characteristics of Kraft Pulps of Acacia melanoxylon Estimated by NIR-PLS-R Models

Influence of fining agents on the sensorial characteristics and volatile composition of mead

Insights into the Bioactivities and Chemical Analysis of Ailanthus altissima (Mill.) Swingle

Kinetics of odorant compounds in wine brandies aged in different systems.

Neural networks applied to discriminate botanical origin of honeys

Physicochemical Fingerprint of "Pera Rocha do Oeste". A PDO Pear Native from Portugal

Physicochemical and Sensorial Characterization of Honey Spirits.

Physicochemical characterization and antioxidant activity of honey with Eragrostis spp. pollen predominance

Physicochemical characterization of Lavandula spp. honey with FT-Raman spectroscopy

Potential Applications of the Cytisus Shrub Species: Cytisus multiflorus, Cytisus scoparius, and Cytisus striatus

Preliminary characterization of a Moroccan honey with a predominance of Bupleurum spinosum pollen

Quality of bee pollen submitted to drying, pasteurization, and high-pressure processing – A comparative approach

Sensory and chemical modifications of wine-brandy aged with chestnut and oak wood fragments in comparison to wooden barrels.

Special Bioactivities of Phenolics from Acacia dealbata L. with Potential for Dementia, Diabetes and Antimicrobial Treatments

Standard methods for pollen research

Study of the Influence of Sociodemographic and Lifestyle Factors on Consumption of Dairy Products: Preliminary Study in Portugal and Brazil

Using Analytic Hierarchy Process to Assess Beekeeping Suitability in Portuguese Controlled Areas: A First Approach

Validation of the Scale Knowledge and Perceptions about Edible Insects through Structural Equation Modelling

Variation of wood density and mechanical properties of blackwood (Acacia melanoxylon R. Br.)