Tânia C. S. P. Pires

Author

Also Known As

Isabel C. Pinto, Maria J. Alves, Pires, Tânia C.S.P., Rui Pimenta, Tania C. S. P. Pires, Tania C. S. Pires, Tania C.S.P. Pires, Tatiana Pires, Tânia C.S.P. Pires, Tânia C. S. P. Pires

112

Publications

2.9K

Citations

H-Index

Concepts

All Affiliations

Polytechnic Institute of Bragança Rede de Química e Tecnologia Universidad de Salamanca Universidade de Vigo Universidade do Porto

About

Tânia C. S. P. Pires is an author at Polytechnic Institute of Bragança specializing in food chemistry, health sciences, and pharmacology.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	8	8	507
2	Medicine	5	5	225
3	Natural Sciences	2	2	101
4	Public Health	2	2	68
5	Engineering	1	1	54

Tânia C. S. P. Pires

Publications

1.7K

Citations

H-Index

Page 1

	Year	Citations
Edible flowers as sources of phenolic compounds with bioactive potential Tânia C. S. P. Pires, María Inês Días, Lillian Barros, Food Research International Food ChemistryFood Bioactive CompoundBotanyBioactive CompoundsPhytochemical	2017	215
Edible flowers: Emerging components in the diet Tânia C. S. P. Pires, Lillian Barros, Celestino Santos‐Buelga, Trends in Food Science & Technology Food ChemistryBotanyPhytochemistryPhytochemicalEdible Flowers	2019	145
Nutritional and chemical characterization of edible petals and corresponding infusions: Valorization as new food ingredients Tânia C. S. P. Pires, María Inês Días, Lillian Barros, Food Chemistry Food ChemistryNutritionMedicineFood AnalysisEdible Petals	2016	136
Antioxidant and antimicrobial properties of dried Portuguese apple variety (Malus domestica Borkh. cv Bravo de Esmolfe) Tânia C. S. P. Pires, María Inês Días, Lillian Barros, Food Chemistry Food ChemistryFruit ScienceRipeningFood QualityPhytochemical	2017	120
Chemical and bioactive characterization of the aromatic plant <i>Levisticum officinale</i> W.D.J. Koch: a comprehensive study Rafael Mascoloti Spréa, Ângela Fernandes, Ricardo C. Calhelha, Food & Function Bioorganic ChemistryFlavoromicsBotanyBioactive CharacterizationSecondary Metabolite	2020	90
Nutritional, chemical and bioactive profiles of different parts of a Portuguese common fig (Ficus carica L.) variety Luís Palmeira, Carla Pereira, María Inês Días, Food Research International Food ChemistryNutritionPortuguese Common FigFicus Carica L.Different Parts	2019	86
Incorporation of natural colorants obtained from edible flowers in yogurts Tânia C. S. P. Pires, María Inês Días, Lillian Barros, LWT Food ChemistryNatural ColorantsBotanyPhytochemistryPhytochemical	2018	85
Phenolic compounds profile, nutritional compounds and bioactive properties of Lycium barbarum L.: A comparative study with stems and fruits Tânia C. S. P. Pires, María Inês Días, Lillian Barros, Industrial Crops and Products Food ChemistryFood Bioactive CompoundBioactive CompoundsNutritional CompoundsPhytochemistry	2018	71
Rubus ulmifolius Schott fruits: A detailed study of its nutritional, chemical and bioactive properties Liliana Primo da Silva, Tânia C. S. P. Pires, Maria José Alves, Food Research International Food ChemistryBioactive PropertiesBotanyFruit SciencePhytochemistry	2019	55
Extraction of Anthocyanins from Red Raspberry for Natural Food Colorants Development: Processes Optimization and In Vitro Bioactivity Rosiane Rocha, José Pinela, Rui M.V. Abreu, Processes Solvent ExtractionEngineeringFood AnalysisEscherichia ColiUae Process	2020	54

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