Teresa Pinto

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Universidade de Trás-os-Montes e Alto Douro

Portugal

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Recent Grants

Grant: Close

e-Flavor

Open Date: 2021-04-01

Close Date: 2023-06-01

Grant: Close

Reforço do setor agrícola e agropecuário do concelho de Aguiar da Beira

Open Date: 2021-03-01

Close Date: 2022-02-01

Grant: Close

SiliCast-Impacto da utilização de Sili-Max em castanheiro

Open Date: 2019-07-01

Close Date: 2021-06-01

Grant: Close

TranCastNut - Contributo para o desenvolvimento da fileira do castanheiro e da castanha no concelho de Trancoso

Open Date: 2019-04-01

Close Date: 2024-03-01

Grant: Close

FlowerCAST- Characterization of genetic and and environmental determinants involved in reproductive development of Castanea sativa

Open Date: 2018-10-01

Close Date: 2021-10-01

Articles (18)

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Professor Auxiliar

Universidade de Trás-os-Montes e Alto Douro

PORTUGAL

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Urszula Szymanowska

University of Life Sciences

POLAND

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Pedro Fevereiro

Invited Full Professor

Universidade Nova de Lisboa Instituto de Tecnologia Química e Biológica

PORTUGAL

View details

Elisete Correia

Professora Auxiliar

Universidade de Trás-os-Montes e Alto Douro

PORTUGAL

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Teresa Pinto

Research Interests

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Recent Grants

Articles (18)

From Volatile Profiling to Sensory Prediction: Recent Advances in Wine Aroma Modeling Using Chemometrics and Sensor Technologies

A Comprehensive Review of Bioactive Tannins in Foods and Beverages: Functional Properties, Health Benefits, and Sensory Qualities

Sustainability in Bio-Based Edible Films, Coatings, and Packaging for Small Fruits

Current Biological Insights of Castanea sativa Mill. to Improve Crop Sustainability to Climate Change

Spectroscopic Techniques Application for Wine and Wine Byproduct Authentication

Impacts of Climate Change and Mitigation Strategies for Some Abiotic and Biotic Constraints Influencing Fruit Growth and Quality

Drivers of Environmental Sustainability in the Wine Industry: A Life Cycle Assessment Approach

From Orchard to Wellness: Unveiling the Health Effects of Sweet Cherry Nutrients

Composition of Nuts and Their Potential Health Benefits—An Overview

Edible Coatings and Films for Preparation of Grapevine By-Product Infusions and in Freshly Processed Products

Influence of the cooking system, chemical composition, and α-amylase activity on the sensory profile of chestnut cultivars - longal and judia - and their consequence on consumer's acceptability

Chemical and Sensory Characteristics of Fruit Juice and Fruit Fermented Beverages and Their Consumer Acceptance

Red Fruits Composition and Their Health Benefits—A Review

Sweet Chestnut (Castanea sativa Mill.) Nutritional and Phenolic Composition Interactions with Chestnut Flavor Physiology

Sensory and Nutraceutical Properties of Infusions Prepared with Grape Pomace and Edible-Coated Dried–Minced Grapes

Grape Infusions: Between Nutraceutical and Green Chemistry

Healthy Drinks with Lovely Colors: Phenolic Compounds as Constituents of Functional Beverages

Bioactive (Poly)phenols, Volatile Compounds from Vegetables, Medicinal and Aromatic Plants

Collaborators (10)

Ana Alexandra Oliveira

Maria Cristina Morais

Alice Vilela

Berta Gonçalves

Carlos Afonso Teixeira

Fernanda Cosme

Alfredo Aires

Urszula Szymanowska

Pedro Fevereiro

Elisete Correia

Make your next move.

Teresa Pinto

Research Interests

Explore related searches

Contact this professor

Recent Grants

Articles (18)

From Volatile Profiling to Sensory Prediction: Recent Advances in Wine Aroma Modeling Using Chemometrics and Sensor Technologies

A Comprehensive Review of Bioactive Tannins in Foods and Beverages: Functional Properties, Health Benefits, and Sensory Qualities

Sustainability in Bio-Based Edible Films, Coatings, and Packaging for Small Fruits

Current Biological Insights of Castanea sativa Mill. to Improve Crop Sustainability to Climate Change

Spectroscopic Techniques Application for Wine and Wine Byproduct Authentication

Impacts of Climate Change and Mitigation Strategies for Some Abiotic and Biotic Constraints Influencing Fruit Growth and Quality

Drivers of Environmental Sustainability in the Wine Industry: A Life Cycle Assessment Approach

From Orchard to Wellness: Unveiling the Health Effects of Sweet Cherry Nutrients

Composition of Nuts and Their Potential Health Benefits—An Overview

Edible Coatings and Films for Preparation of Grapevine By-Product Infusions and in Freshly Processed Products

Influence of the cooking system, chemical composition, and α-amylase activity on the sensory profile of chestnut cultivars - longal and judia - and their consequence on consumer's acceptability

Chemical and Sensory Characteristics of Fruit Juice and Fruit Fermented Beverages and Their Consumer Acceptance

Red Fruits Composition and Their Health Benefits—A Review

Sweet Chestnut (Castanea sativa Mill.) Nutritional and Phenolic Composition Interactions with Chestnut Flavor Physiology

Sensory and Nutraceutical Properties of Infusions Prepared with Grape Pomace and Edible-Coated Dried&ndash;Minced Grapes

Grape Infusions: Between Nutraceutical and Green Chemistry

Healthy Drinks with Lovely Colors: Phenolic Compounds as Constituents of Functional Beverages

Bioactive (Poly)phenols, Volatile Compounds from Vegetables, Medicinal and Aromatic Plants

Collaborators (10)

Ana Alexandra Oliveira

Maria Cristina Morais

Alice Vilela

Berta Gonçalves

Carlos Afonso Teixeira

Fernanda Cosme

Alfredo Aires

Urszula Szymanowska

Pedro Fevereiro

Elisete Correia

Make your next move.

Sensory and Nutraceutical Properties of Infusions Prepared with Grape Pomace and Edible-Coated Dried–Minced Grapes