Ofélia Anjos - Concepedia

Author

Ofélia Anjos

Polytechnic Institute of Castelo Branco ORCID

Also Known As

Anjos, O., Anjos, Ofélia, Anjos, Ofélia Maria Serralha Dos, O Anjos, O. Anjos, OFELIA ANJOS, Ofelia Anjos, Ofélia Anjos, Ofélia Maria Serralha dos Anjos, Ofélia S. Anjos

240

Publications

3.6K

Citations

H-Index

135

Concepts

All Affiliations

Polytechnic Institute of Castelo Branco University of Lisbon Instituto Nacional de Investigação Agrária e Veterinária Polytechnic Institute of Bragança University of Évora

About

Ofélia Anjos is an author at Polytechnic Institute of Castelo Branco specializing in health sciences, food chemistry, and food quality.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	17	23	641
2	Engineering	15	22	622
3	Medicine	11	11	562
4	Public Health	9	9	341
5	Natural Sciences	5	5	179

Ofélia Anjos

Publications

2.7K

Citations

H-Index

Page 1

	Year	Citations
Application of FTIR-ATR spectroscopy to the quantification of sugar in honey Ofélia Anjos, María G. Campos, Pablo Contreras Ruiz, Food Chemistry Food ChemistrySpectroscopyMass SpectrometryFtir-atr SpectroscopyAnalytical Chemistry	2014	321
Sensory and chemical modifications of wine-brandy aged with chestnut and oak wood fragments in comparison to wooden barrels Ilda Caldeira, Ofélia Anjos, Vera Portal, Analytica Chimica Acta Wood ModificationOak Wood FragmentsWood TechnologyChemical Modifications	2009	92
Effect of density on the compression behaviour of cork Ofélia Anjos, C. Rodrigues, J.J.L. Morais, Materials & Design (1980-2015) EngineeringMechanical BehaviorMechanicsMechanical EngineeringCompression Behaviour	2013	91
Neural networks applied to discriminate botanical origin of honeys Ofélia Anjos, Carla Iglesias Comesaña, Javier Martínez Martínez, Food Chemistry Plant AnalysisEngineeringMachine LearningData ScienceBotany	2014	87
Variation of wood density and mechanical properties of blackwood (Acacia melanoxylon R. Br.) José S. Machado, José Louzada, A. Santos, Materials & Design (1980-2015) Wood DensityMechanical PropertiesForestryWood QualityWood Structure	2013	86
The duality of innovation and food development versus purely traditional foods Raquel P. F. Guiné, Sofia G. Florença, Maria João Barroca, Trends in Food Science & Technology CultureNovel FoodEconomic DevelopmentFood SystemsFood Systems Sustainability	2021	84
Bee pollen as a natural antioxidant source to prevent lipid oxidation in black pudding Ofélia Anjos, Rodrigo Fernandes, Susana M. Cardoso, LWT Agricultural ChemistryNatural Antioxidant SourceBee PollenBlack PuddingPhytochemical	2019	67
FTIR–ATR spectroscopy applied to quality control of grape-derived spirits Ofélia Anjos, A. Santos, Letı́cia M. Estevinho, Food Chemistry Food ChemistrySpectroscopyFtir–atr SpectroscopyAnalytical ChemistryFood Quality	2016	63
Standard methods for pollen research María G. Campos, Ofélia Anjos, Manuel Chica, Journal of Apicultural Research BiologyAllergyBotanyNatural SciencesBioanalysis	2021	63
Apple Fermented Products: An Overview of Technology, Properties and Health Effects Raquel P. F. Guiné, Maria João Barroca, Teodora Emilia Coldea, Processes NutritionFlavoromicsFood PreservationApple Fermented ProductsOverloaded Production	2021	61

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