MOUNTAINS 2020
MOUNTAIN
RESEARCH
CENTER
Polytechnic Institute
of Bragança
FROM NATURE TO PRODUCTS, TOWARDS SUSTAINABILITY.
Tânia Cristina de São Pedro Pires
Auxiliary ProfessorGroup: Sustainable Processes and Products
Phone: 273303419
E-mail: t.pires@live.com.pt
ORCID: 0000-0002-3954-3833
Scopus Author ID: 57057440000
Career
- 2012 - 2014: Pharmacy Technique, Pharmacy Bem-Saúde, Bragança
- 2011 - 2015: Professor, Department of Diagnostic and Therapeutic Technologies, School of Health of Bragança. Polytechnic Institute of Bragança (IPB)
- 2008 - 2012: Pharmacy Technician, Pharmacy Vale D´álvaro, Bragança
Qualifications
- 2014 - MSc. in Pharmacy and Chemistry of Natural Products, Polytechnic Institute of Bragança, University of Salamanca
- 2009 - First degree in Pharmacy, Polytechnic Institute of Bragança
- 2007 - First degree in Clinical Analysis and Public Health, Polytechnic Institute of Bragança
Awards and Honors
- 2017 - Prémio de melhor comunicação, IX Congresso Ibérico de AgroengenhariaInstituto Politécnico de Bragança,Portugal
Interests
- Chemical and nutritional characterization of the matrices to be mixed: Fruits and edible petals
- Analysis of the phenolic composition and evaluation of the bioactivity of plant matrices
- Chemical and nutritional characterization, analysis of phenolic composition and evaluation of bioactivity of infusions of edible petals
- Techniques for the characterization of natural products (chromatography and mass spectrometry) and evaluation of differentiated bioativities, namely in cell lines
- Valorization of natural products, development of functional foods by direct use or incorporation of extracts / fractions / compounds of vegetal origin, optimization of extraction procedures, chemical characterization and structural elucidation in extracts / fractions, bioactivity evaluation and stability studies
Projects:
PulpIng - Development of Pumpking Pulp Formulations using a Sustainable Integrated Strategy
Participant No PI name Organisation
Funding body: FCT/PRIMA
Reference: PRIMA/0007/2019
Principal Investigator:Lillian Bouçada de Barros
Start: 2020-09-01
End: 2023-08-31
Funding body: FCT/PRIMA
Reference: PRIMA/0007/2019
Principal Investigator:Lillian Bouçada de Barros
Start: 2020-09-01
End: 2023-08-31
Total results: 26
1
Xavier V.,Finimundy T.C.,Heleno S.A.,Amaral J.S.,Calhelha R.C.,Vaz J.,Pires T.C.S.P.,Mediavilla I.,Esteban L.S.,Ferreira I.C.F.R.,Barros L.
Chemical and bioactive characterization of the essential oils obtained from three mediterranean plants
Molecules, 26, , 2021
Chemical and bioactive characterization of the essential oils obtained from three mediterranean plants
Molecules, 26, , 2021
2
Ceccanti C.,Finimundy T.C.,Heleno S.A.,Pires T.C.S.P.,Calhelha R.C.,Guidi L.,Ferreira I.C.F.R.,Barros L.
Differences in the phenolic composition and nutraceutical properties of freeze dried and oven-dried wild and domesticated samples of Sanguisorba minor Scop
LWT, 145, , 2021
Differences in the phenolic composition and nutraceutical properties of freeze dried and oven-dried wild and domesticated samples of Sanguisorba minor Scop
LWT, 145, , 2021
3
Rodrigues J.P.B.,Fernandes Â.,Dias M.I.,Pereira C.,Pires T.C.S.P.,Calhelha R.C.,Carvalho A.M.,Ferreira I.C.F.R.,Barros L.
Phenolic compounds and bioactive properties of Ruscus aculeatus L. (asparagaceae): The pharmacological potential of an underexploited subshrub
Molecules, 26, , 2021
Phenolic compounds and bioactive properties of Ruscus aculeatus L. (asparagaceae): The pharmacological potential of an underexploited subshrub
Molecules, 26, , 2021
4
Paschoalinotto B.H.,Dias M.I.,Pinela J.,Pires T.C.S.P.,Alves M.J.,Mocan A.,Calhelha R.C.,Barros L.,Ineu R.P.,Ferreira I.C.F.R.
Phytochemical characterization and evaluation of bioactive properties of tisanes prepared from promising medicinal and aromatic plants
Foods, 10, 1-26, 2021
Phytochemical characterization and evaluation of bioactive properties of tisanes prepared from promising medicinal and aromatic plants
Foods, 10, 1-26, 2021
5
Cardoso R.V.C.,Fernandes Â.,Pinela J.,Dias M.I.,Pereira C.,Pires T.C.S.P.,Carocho M.,Vasallo E.F.,Ferreira I.C.F.R.,Barros L.
Valorization of cereal by-products from the milling industry as a source of nutrients and bioactive compounds to boost resource-use efficiency
Agronomy, 11, , 2021
Valorization of cereal by-products from the milling industry as a source of nutrients and bioactive compounds to boost resource-use efficiency
Agronomy, 11, , 2021
6
Pires T.C.S.P.,Inês Dias M.,Calhelha R.C.,José Alves M.,Santos-Buelga C.,Ferreira I.C.F.R.,Barros L.
Development of new bilberry (Vaccinium myrtillus L.) based snacks: Nutritional, chemical and bioactive features
Food Chemistry, 334, , 2021
Development of new bilberry (Vaccinium myrtillus L.) based snacks: Nutritional, chemical and bioactive features
Food Chemistry, 334, , 2021
7
Rocha R.,Pinela J.,Abreu R.M.V.,Añibarro-Ortega M.,Pires T.C.S.P.,Saldanha A.L.,Alves M.J.,Nogueira A.,Ferreira I.C.F.R.,Barros L.
Extraction of anthocyanins from red raspberry for natural food colorants development: Processes optimization and in vitro bioactivity
Processes, 8, 1-19, 2020
Extraction of anthocyanins from red raspberry for natural food colorants development: Processes optimization and in vitro bioactivity
Processes, 8, 1-19, 2020
8
Pires T.C.S.P.,Dias M.I.,Carocho M.,Barreira J.C.M.,Santos-Buelga C.,Barros L.,Ferreira I.C.F.R.
Extracts from: Vaccinium myrtillus L. Fruits as a source of natural colorants: Chemical characterization and incorporation in yogurts
Food and Function, 11, 3227-3234, 2020
Extracts from: Vaccinium myrtillus L. Fruits as a source of natural colorants: Chemical characterization and incorporation in yogurts
Food and Function, 11, 3227-3234, 2020
9
Spréa R.M.,Fernandes Â.,Calhelha R.C.,Pereira C.,Pires T.C.S.P.,Alves M.J.,Canan C.,Barros L.,Amaral J.S.,Ferreira I.C.F.R.
Chemical and bioactive characterization of the aromatic plant: Levisticum officinale W.D.J. Koch: a comprehensive study
Food and Function, 11, 1292-1303, 2020
Chemical and bioactive characterization of the aromatic plant: Levisticum officinale W.D.J. Koch: a comprehensive study
Food and Function, 11, 1292-1303, 2020
10
Pires T.C.S.P.,Caleja C.,Santos-Buelga C.,Barros L.,Ferreira I.C.F.R.
Vaccinium myrtillus l. Fruits as a novel source of phenolic compounds with health benefits and industrial applications-a review
Current Pharmaceutical Design, 26, 1917-1928, 2020
Vaccinium myrtillus l. Fruits as a novel source of phenolic compounds with health benefits and industrial applications-a review
Current Pharmaceutical Design, 26, 1917-1928, 2020
11
da Silva Veloso F.,Caleja C.,Calhelha R.C.,Pires T.C.S.,Alves M.J.,Barros L.,Genena A.K.,Barreira J.C.M.,Ferreira I.C.F.R.
Characterization and application of pomegranate epicarp extracts as functional ingredients in a typical Brazilian pastry product
Molecules, 25, , 2020
Characterization and application of pomegranate epicarp extracts as functional ingredients in a typical Brazilian pastry product
Molecules, 25, , 2020
12
Palmeira L.,Pereira C.,Dias M.I.,Abreu R.M.V.,Corrêa R.C.G.,Pires T.C.S.P.,Alves M.J.,Barros L.,Ferreira I.C.F.R.
Nutritional, chemical and bioactive profiles of different parts of a Portuguese common fig (Ficus carica L.) variety
Food Research International, 126, , 2019
Nutritional, chemical and bioactive profiles of different parts of a Portuguese common fig (Ficus carica L.) variety
Food Research International, 126, , 2019
13
Pires T.C.S.P.,Barros L.,Santos-Buelga C.,Ferreira I.C.F.R.
Edible flowers: Emerging components in the diet
Trends in Food Science and Technology, 93, 244-258, 2019
Edible flowers: Emerging components in the diet
Trends in Food Science and Technology, 93, 244-258, 2019
14
Vieira V.,Pereira C.,Pires T.C.S.P.,Calhelha R.C.,Alves M.J.,Ferreira O.,Barros L.,Ferreira I.C.F.R.
Phenolic profile, antioxidant and antibacterial properties of Juglans regia L. (walnut) leaves from the Northeast of Portugal
Industrial Crops and Products, 134, 347-355, 2019
Phenolic profile, antioxidant and antibacterial properties of Juglans regia L. (walnut) leaves from the Northeast of Portugal
Industrial Crops and Products, 134, 347-355, 2019
15
Iyda J.H.,Fernandes Â.,Ferreira F.D.,Alves M.J.,Pires T.C.S.P.,Barros L.,Amaral J.S.,Ferreira I.C.F.R.
Chemical composition and bioactive properties of the wild edible plant Raphanus raphanistrum L
Food Research International, 121, 714-722, 2019
Chemical composition and bioactive properties of the wild edible plant Raphanus raphanistrum L
Food Research International, 121, 714-722, 2019
16
Da Silva L.,Pereira E.,Prieto M.,Simal-Gandara J.,Pires T.,Alves M.,Calhelha R.,Barros L.,Ferreira I.
Rubus ulmifolius Schott as a Novel Source of Food Colorant: Extraction optimization of coloring pigments and incorporation in a bakery product
Molecules, 24, , 2019
Rubus ulmifolius Schott as a Novel Source of Food Colorant: Extraction optimization of coloring pigments and incorporation in a bakery product
Molecules, 24, , 2019
17
Mandim F.,Barros L.,Heleno S.,Pires T.,Dias M.,Alves M.,Santos P.,Ferreira I.
Phenolic profile and effects of acetone fractions obtained from the inflorescences of: Calluna vulgaris (L.) Hull on vaginal pathogenic and non-pathogenic bacteria
Food and Function, 10, 2399-2407, 2019
Phenolic profile and effects of acetone fractions obtained from the inflorescences of: Calluna vulgaris (L.) Hull on vaginal pathogenic and non-pathogenic bacteria
Food and Function, 10, 2399-2407, 2019
18
da Silva L.P.,Pereira E.,Pires T.C.S.P.,Alves M.J.,Pereira O.R.,Barros L.,Ferreira I.C.F.R.
Rubus ulmifolius Schott fruits: A detailed study of its nutritional, chemical and bioactive properties
Food Research International, 119, 34-43, 2019
Rubus ulmifolius Schott fruits: A detailed study of its nutritional, chemical and bioactive properties
Food Research International, 119, 34-43, 2019
19
Zan R.,Fernandes Â.,Jedoz S.,Oludemi T.,Calhelha R.,Pires T.,Alves M.,Martins R.,Barros L.,Ferreira I.
Bioactive properties and phytochemical assessment of Bacupari-anão (: Garcinia brasiliensis Mart.) leaves native to Rondônia, Brazil
Food and Function, 9, 5621-5628, 2018
Bioactive properties and phytochemical assessment of Bacupari-anão (: Garcinia brasiliensis Mart.) leaves native to Rondônia, Brazil
Food and Function, 9, 5621-5628, 2018
20
Pires T.,Dias M.,Barros L.,Barreira J.,Santos-Buelga C.,Ferreira I.
Incorporation of natural colorants obtained from edible flowers in yogurts
LWT, 97, 668-675, 2018
Incorporation of natural colorants obtained from edible flowers in yogurts
LWT, 97, 668-675, 2018
21
Pires T.,Dias M.,Barros L.,Calhelha R.,Alves M.,Santos-Buelga C.,Ferreira I.
Phenolic compounds profile, nutritional compounds and bioactive properties of Lycium barbarum L.: A comparative study with stems and fruits
Industrial Crops and Products, 122, 574-581, 2018
Phenolic compounds profile, nutritional compounds and bioactive properties of Lycium barbarum L.: A comparative study with stems and fruits
Industrial Crops and Products, 122, 574-581, 2018
22
Ghouti D.,Rached W.,Abdallah M.,Pires T.C.S.P.,Calhelha R.C.,Alves M.J.,Abderrahmane L.H.,Barros L.,Ferreira I.C.F.R.
Phenolic profile and in vitro bioactive potential of Saharan Juniperus phoenicea L. and Cotula cinerea (Del) growing in Algeria
Food and Function, 9, 4664-4672, 2018
Phenolic profile and in vitro bioactive potential of Saharan Juniperus phoenicea L. and Cotula cinerea (Del) growing in Algeria
Food and Function, 9, 4664-4672, 2018
23
Pires T.C.S.P.,Dias M.I.,Barros L.,Calhelha R.C.,Alves M.J.,Oliveira M.B.P.P.,Santos-Buelga C.,Ferreira I.C.F.R.
Edible flowers as sources of phenolic compounds with bioactive potential
Food Research International, 105, 580-588, 2018
Edible flowers as sources of phenolic compounds with bioactive potential
Food Research International, 105, 580-588, 2018
24
Pires T.C.S.P.,Dias M.I.,Barros L.,Alves M.J.,Oliveira M.B.P.P.,Santos-Buelga C.,Ferreira I.C.F.R.
Antioxidant and antimicrobial properties of dried Portuguese apple variety (Malus domestica Borkh. cv Bravo de Esmolfe)
Food Chemistry, 240, 701-706, 2018
Antioxidant and antimicrobial properties of dried Portuguese apple variety (Malus domestica Borkh. cv Bravo de Esmolfe)
Food Chemistry, 240, 701-706, 2018
25
Pires T.,Dias M.,Barros L.,Ferreira I.
Nutritional and chemical characterization of edible petals and corresponding infusions: Valorization as new food ingredients
Food Chemistry, 220, 337-343, 2017
Nutritional and chemical characterization of edible petals and corresponding infusions: Valorization as new food ingredients
Food Chemistry, 220, 337-343, 2017
26
Pires T.,Dias M.,Calhelha R.,Carvalho A.,Queiroz M.,Barros L.,Ferreira I.,McPhee D.
Bioactive properties of tabebuia impetiginosa-based phytopreparations and phytoformulations: A comparison between extracts and dietary supplements
Molecules, 20, 22863-22871, 2015
Bioactive properties of tabebuia impetiginosa-based phytopreparations and phytoformulations: A comparison between extracts and dietary supplements
Molecules, 20, 22863-22871, 2015