Ofelia Maria Serralha dos Anjos
AuthID: R-000-DW8
71
TITLE: Physicochemical and Sensorial Characterization of Honey Spirits
AUTHORS: Ofelia Anjos; David Frazao; Ilda Caldeira;
PUBLISHED: 2017, SOURCE: FOODS, VOLUME: 6, ISSUE: 8
AUTHORS: Ofelia Anjos; David Frazao; Ilda Caldeira;
PUBLISHED: 2017, SOURCE: FOODS, VOLUME: 6, ISSUE: 8
INDEXED IN: 
WOS
WOS72
TITLE: SENSORY IMPACT OF ALTERNATIVE AGEING TECHNOLOGY FOR THE PRODUCTION OF WINE BRANDIES
AUTHORS: Ilda Caldeira; Ofelia Anjos; Pedro Belchior, AP; Sara Canas;
PUBLISHED: 2017, SOURCE: CIENCIA E TECNICA VITIVINICOLA, VOLUME: 32, ISSUE: 1
AUTHORS: Ilda Caldeira; Ofelia Anjos; Pedro Belchior, AP; Sara Canas;
PUBLISHED: 2017, SOURCE: CIENCIA E TECNICA VITIVINICOLA, VOLUME: 32, ISSUE: 1
INDEXED IN: WOS
WOS73
TITLE: Computational intelligence applied to discriminate bee pollen quality and botanical origin Full Text
AUTHORS: Gonçalves, P ; Estevinho, LM; Pereira, AP; Sousa, JMC; Anjos, O;
PUBLISHED: 2017, SOURCE: Food Chemistry
AUTHORS: Gonçalves, P ; Estevinho, LM; Pereira, AP; Sousa, JMC; Anjos, O;
PUBLISHED: 2017, SOURCE: Food Chemistry
74
TITLE: Influence of fining agents on the sensorial characteristics and volatile composition of mead
AUTHORS: Ananias Pascoal; Oliveira, JM; Pereira, AP; Xesus Feas; Ofelia Anjos; Leticia M Estevinho;
PUBLISHED: 2017, SOURCE: JOURNAL OF THE INSTITUTE OF BREWING, VOLUME: 123, ISSUE: 4
AUTHORS: Ananias Pascoal; Oliveira, JM; Pereira, AP; Xesus Feas; Ofelia Anjos; Leticia M Estevinho;
PUBLISHED: 2017, SOURCE: JOURNAL OF THE INSTITUTE OF BREWING, VOLUME: 123, ISSUE: 4
INDEXED IN: WOS
WOS75
TITLE: Fibre Morphological Characteristics of Kraft Pulps of Acacia melanoxylon Estimated by NIR-PLS-R Models Full Text
AUTHORS: Helena Pereira ; Antonio Jose A Alves Santos; Ofelia Anjos;
PUBLISHED: 2016, SOURCE: MATERIALS, VOLUME: 9, ISSUE: 1
AUTHORS: Helena Pereira ; Antonio Jose A Alves Santos; Ofelia Anjos;
PUBLISHED: 2016, SOURCE: MATERIALS, VOLUME: 9, ISSUE: 1
76
TITLE: FTIR-ATR spectroscopy applied to quality control of grape-derived spirits Full Text
AUTHORS: Ofelia Anjos; Antonio J A Santos; Leticia M Estevinho; Ilda Caldeira;
PUBLISHED: 2016, SOURCE: FOOD CHEMISTRY, VOLUME: 205
AUTHORS: Ofelia Anjos; Antonio J A Santos; Leticia M Estevinho; Ilda Caldeira;
PUBLISHED: 2016, SOURCE: FOOD CHEMISTRY, VOLUME: 205
77
TITLE: Prediction of Five Softwood Paper Properties from its Density using Support Vector Machine Regression Techniques
AUTHORS: Esperanza Garcia Gonzalo; Antonio J A Santos; Javier Martinez Torres; Helena Pereira ; Rogerio Simoes; Paulino J Jose Garcia Nieto; Ofelia Anjos;
PUBLISHED: 2016, SOURCE: BIORESOURCES, VOLUME: 11, ISSUE: 1
AUTHORS: Esperanza Garcia Gonzalo; Antonio J A Santos; Javier Martinez Torres; Helena Pereira ; Rogerio Simoes; Paulino J Jose Garcia Nieto; Ofelia Anjos;
PUBLISHED: 2016, SOURCE: BIORESOURCES, VOLUME: 11, ISSUE: 1
INDEXED IN: WOS
WOS78
TITLE: Prediction of blackwood Kraft pulps yields with wood NIR-PLSR models Full Text
AUTHORS: Antonio J A Santos; Ofelia Anjos; Helena Pereira ;
PUBLISHED: 2016, SOURCE: WOOD SCIENCE AND TECHNOLOGY, VOLUME: 50, ISSUE: 6
AUTHORS: Antonio J A Santos; Ofelia Anjos; Helena Pereira ;
PUBLISHED: 2016, SOURCE: WOOD SCIENCE AND TECHNOLOGY, VOLUME: 50, ISSUE: 6
79
TITLE: Kinetics of odorant compounds in wine brandies aged in different systems Full Text
AUTHORS: Ilda Caldeira; Rui Santos; Jorge M Ricardo da Silva; Ofelia Anjos; Helena Mira; Pedro Belchior, AP; Sara Canas;
PUBLISHED: 2016, SOURCE: FOOD CHEMISTRY, VOLUME: 211
AUTHORS: Ilda Caldeira; Rui Santos; Jorge M Ricardo da Silva; Ofelia Anjos; Helena Mira; Pedro Belchior, AP; Sara Canas;
PUBLISHED: 2016, SOURCE: FOOD CHEMISTRY, VOLUME: 211
80
TITLE: Physicochemical and sensory evaluation of wine brandies aged using oak and chestnut wood simultaneously in wooden barrels and in stainless steel tanks with staves Full Text
AUTHORS: Sara Canas; Ilda Caldeira; Ofelia Anjos; Joao Lino; Amelia Soares; Antonio Pedro Belchior;
PUBLISHED: 2016, SOURCE: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, VOLUME: 51, ISSUE: 12
AUTHORS: Sara Canas; Ilda Caldeira; Ofelia Anjos; Joao Lino; Amelia Soares; Antonio Pedro Belchior;
PUBLISHED: 2016, SOURCE: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, VOLUME: 51, ISSUE: 12
INDEXED IN: WOS
WOS