| Application of FTIR-ATR spectroscopy to the quantification of sugar in honey O Anjos, MG Campos, PC Ruiz, P Antunes Food chemistry 169, 218-223, 2015 | 286 | 2015 |
| The link between the consumer and the innovations in food product development RPF Guiné, SG Florença, MJ Barroca, O Anjos Foods 9 (9), 1317, 2020 | 121 | 2020 |
| Sensory and chemical modifications of wine-brandy aged with chestnut and oak wood fragments in comparison to wooden barrels I Caldeira, O Anjos, V Portal, AP Belchior, S Canas Analytica chimica acta 660 (1-2), 43-52, 2010 | 98 | 2010 |
| Neural networks applied to discriminate botanical origin of honeys O Anjos, C Iglesias, F Peres, J Martínez, A Garcia, J Taboada Food chemistry 175, 128-136, 2015 | 94 | 2015 |
| Effect of density on the compression behaviour of cork O Anjos, C Rodrigues, J Morais, H Pereira Materials & Design 53, 1089-1096, 2014 | 94 | 2014 |
| Variation of wood density and mechanical properties of blackwood (Acacia melanoxylon R. Br.) JS Machado, JL Louzada, AJA Santos, L Nunes, O Anjos, J Rodrigues, ... Materials & Design (1980-2015) 56, 975-980, 2014 | 90 | 2014 |
| Effect of quality, porosity and density on the compression properties of cork O Anjos, H Pereira, E Rosa Holz als Roh-und Werkstoff, 2008 | 88 | 2008 |
| Papermaking potential of Acacia dealbata and Acacia melanoxylon AJA Santos, OMS Anjos, RMS Simoes Appita: Technology, Innovation, Manufacturing, Environment 59 (1), 58-64, 2006 | 69 | 2006 |
| FTIR–ATR spectroscopy applied to quality control of grape-derived spirits O Anjos, AJA Santos, letícia M. Estevinho, I Caldeira Food Chemistry 205, 28–35, 2016 | 61 | 2016 |
| Influence on pulping yield and pulp properties of wood density of Acacia melanoxylon A Santos, O Anjos, ME Amaral, N Gil, H Pereira, R Simões Journal of wood science 58, 479-486, 2012 | 54 | 2012 |
| The duality of innovation and food development versus purely traditional foods RPF Guiné, SG Florença, MJ Barroca, O Anjos Trends in Food Science & Technology 109, 16-24, 2021 | 49 | 2021 |
| Bee pollen as a natural antioxidant source to prevent lipid oxidation in black pudding O Anjos, R Fernandes, SM Cardoso, T Delgado, N Farinha, V Paula, ... Lwt 111, 869-875, 2019 | 48 | 2019 |
| Tensile properties of cork in the tangential direction: variation with quality, porosity, density and radial position in the cork plank O Anjos, H Pereira, ME Rosa Materials & Design 31 (4), 2085-2090, 2010 | 47 | 2010 |
| Tensile properties of cork in the tangential direction: variation with quality, porosity, density and radial position in the cork plank O Anjos, H Pereira, ME Rosa Materials & Design 31 (4), 2085-2090, 2010 | 47 | 2010 |
| Effect of Eucalyptus globulus wood density on papermaking potential A Santos, ME Amaral, A Vaz, O Anjos, S Rogério Tappi Journal 5 (7), 25-32, 2008 | 44 | 2008 |
| Phenolic profile and colour acquired by the wine spirit in the beginning of ageing: Alternative technology using micro-oxygenation vs traditional technology S Canas, I Caldeira, O Anjos, AP Belchior Lwt 111, 260-269, 2019 | 42 | 2019 |
| Tensile properties of cork in axial stress and influence of porosity, density, quality and radial position in the plank O Anjos, H Pereira, ME Rosa European Journal of Wood and Wood Products 69 (1), 85-91, 2010 | 40 | 2010 |
| Application of FTIR-ATR spectroscopy on the bee pollen characterization O Anjos, AJA Santos, T Dias, LM Estevinho Journal of Apicultural Research 56 (3), 210-218, 2017 | 38 | 2017 |
| Physicochemical and sensory evaluation of wine brandies aged using oak and chestnut wood simultaneously in wooden barrels and in stainless steel tanks with staves S Canas, I Caldeira, O Anjos, J Lino, A Soares, A Pedro Belchior International Journal of Food Science & Technology 51 (12), 2537-2545, 2016 | 35 | 2016 |
| Prediction of mechanical strength of cork under compression using machine learning techniques Á García, O Anjos, C Iglesias, H Pereira, J Martínez, J Taboada Materials & Design 82, 304-311, 2015 | 33 | 2015 |
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