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Tânia C.S.P. Pires

Researcher at Instituto Politécnico Nacional

Publications -  38
Citations -  968

Tânia C.S.P. Pires is an academic researcher from Instituto Politécnico Nacional. The author has contributed to research in topics: Medicine & Chemistry. The author has an hindex of 13, co-authored 25 publications receiving 453 citations. Previous affiliations of Tânia C.S.P. Pires include University of Salamanca.

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Proceedings of the 3rd IPLeiria’s International Health Congress

Catarina Cardoso Tomás, +1155 more
- 06 Jul 2016 - 
TL;DR: Health literacy and health education in adolescence, and the effect of a walking program on the quality of life and well-being of people with schizophrenia, are studied.
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Edible flowers as sources of phenolic compounds with bioactive potential

Tânia C.S.P. Pires, +7 more
- 01 Mar 2018 - 
TL;DR: The results demonstrate that edible flowers can be used as a source of phenolic compounds with bioactive potential, which can be applied in the food sector, as foods and as sources natural ingredients.
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Nutritional and chemical characterization of edible petals and corresponding infusions: Valorization as new food ingredients.

Tânia C.S.P. Pires, +3 more
- 01 Apr 2017 - 
TL;DR: The edible petals and infusions of dahlia, rose, calendula and centaurea were characterized regarding their nutritional value and composition in terms of hydrophilic and lipophile compounds.
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Antioxidant and antimicrobial properties of dried Portuguese apple variety (Malus domestica Borkh. cv Bravo de Esmolfe).

Tânia C.S.P. Pires, +6 more
- 01 Feb 2018 - 
TL;DR: 'Bravo de Esmolfe' apple fruits were characterized regarding their nutritional value, chemical composition and bioactive properties and proved to have antioxidant activity and antibacterial effects against Gram-positive bacteria.
Journal ArticleDOI

Edible flowers: Emerging components in the diet

Tânia C.S.P. Pires, +4 more
- 01 Nov 2019 - 
TL;DR: In this paper, a review of the production, harvesting and storage of wild edible flowers, as well as aspects concerning their processing, packaging, and consumption are discussed, and the most abundant bioactive molecules, namely phenolic compounds and more particularly anthocyanins, are also reviewed.