| Phenolic compounds and antioxidant activity in grape juices: A chemical and sensory view F Cosme, T Pinto, A Vilela Beverages 4 (1), 22, 2018 | 169 | 2018 |
| Bioactive (poly) phenols, volatile compounds from vegetables, medicinal and aromatic plants T Pinto, A Aires, F Cosme, E Bacelar, MC Morais, I Oliveira, ... Foods 10 (1), 106, 2021 | 116 | 2021 |
| Red fruits composition and their health benefits—A review F Cosme, T Pinto, A Aires, MC Morais, E Bacelar, R Anjos, ... Foods 11 (5), 644, 2022 | 91 | 2022 |
| Composition of nuts and their potential health benefits—An overview B Gonçalves, T Pinto, A Aires, MC Morais, E Bacelar, R Anjos, ... Foods 12 (5), 942, 2023 | 63 | 2023 |
| Study of morphological and phenological diversity in chestnut trees (‘Judia’variety) as a function of temperature sum LT Dinis, F Peixoto, T Pinto, R Costa, RN Bennett, J Gomes-Laranjo Environmental and Experimental Botany 70 (2-3), 110-120, 2011 | 61 | 2011 |
| Chemical and sensory characteristics of fruit juice and fruit fermented beverages and their consumer acceptance T Pinto, A Vilela, F Cosme Beverages 8 (2), 33, 2022 | 50 | 2022 |
| Effect of agricultural practices, conventional vs organic, on the phytochemical composition of ‘Kweli’and ‘Tulameen’raspberries (Rubus idaeus L.) R Anjos, F Cosme, A Gonçalves, FM Nunes, A Vilela, T Pinto Food chemistry 328, 126833, 2020 | 44 | 2020 |
| Beverage and food fragrance biotechnology, novel applications, sensory and sensor techniques: An overview A Vilela, E Bacelar, T Pinto, R Anjos, E Correia, B Gonçalves, F Cosme Foods 8 (12), 643, 2019 | 40 | 2019 |
| Aromas and flavours of fruits B Gonçalves, I Oliveira, E Bacelar, MC Morais, A Aires, F Cosme, ... Generation of aromas and flavours 12, 2018 | 40 | 2018 |
| Kiwifruit, a botany, chemical and sensory approach a review T Pinto, A Vilela Adv. Plants Agric. Res 8 (6), 383-390, 2018 | 38 | 2018 |
| Healthy drinks with lovely colors: Phenolic compounds as constituents of functional beverages T Pinto, A Vilela Beverages 7 (1), 12, 2021 | 31 | 2021 |
| Emulsions, foams, and suspensions: The microscience of the beverage industry A Vilela, F Cosme, T Pinto Beverages 4 (2), 25, 2018 | 31 | 2018 |
| Irrigation positively affects the chestnut’s quality: The chemical composition, fruit size and sensory attributes M Mota, T Pinto, A Vilela, T Marques, A Borges, J Caço, ... Scientia Horticulturae 238, 177-186, 2018 | 30 | 2018 |
| Influence of cultivar and of conventional and organic agricultural practices on phenolic and sensory profile of blackberries (Rubus fruticosus) T Pinto, A Vilela, A Pinto, FM Nunes, F Cosme, R Anjos Journal of the Science of Food and Agriculture 98 (12), 4616-4624, 2018 | 29 | 2018 |
| Relating plant and soil water content to encourage smart watering in chestnut trees M Mota, T Marques, T Pinto, F Raimundo, A Borges, J Caço, ... Agricultural water management 203, 30-36, 2018 | 29 | 2018 |
| Sweet Chestnut (Castanea sativa Mill.) Nutritional and Phenolic Composition Interactions with Chestnut Flavor Physiology MJ Santos, T Pinto, A Vilela Foods 11 (24), 4052, 2022 | 23 | 2022 |
| Grape infusions: The flavor of grapes and health-promoting compounds in your tea cup A Vilela, T Pinto Beverages 5 (3), 48, 2019 | 20 | 2019 |
| Potential of silicon fertilization in the resistance of chestnut plants to ink disease (Phytophthora cinnamomi) A Carneiro-Carvalho, C Pereira, T Marques, L Martins, R Anjos, T Pinto, ... Int J Environ Agric Biotechnol 2 (5), 2740-2753, 2017 | 18 | 2017 |
| Effect of temperature and radiation on photosynthesis productivity in chestnut populations ( Castanea sativa Mill. cv. Judia) P Almeida, L Dinis, J Coutinho, T Pinto, R Anjos, J Ferreira-Cardoso, ... Acta Agronomica Hungarica 55 (2), 193-203, 2007 | 18 | 2007 |
| The first assessment of hepatitis E virus seroprevalence in northern Portugal G Macedo, T Pinto, JA Sarmento, AM Vale, T Ribeiro Acta Medica Portuguesa 11 (12), 1065-1068, 1998 | 18 | 1998 |
Alice VilelaProfessor, University of Trás-os-Montes and Alto DouroVerified email at utad.pt
