Prof. Alice Vilela
University of Trás-os-Montes and Alto Douro, Vila Real, Portugal
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Academic Career Length
19Years (2008-Present)
(Calculated once Scilit publication data is synced: current year − year of first publication + 1)
Representative Publications
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Journal Article
Fernanda Cosme
Alfredo AiresTPTeresa Pinto
Teresa PintoIOIvo Oliveira
Ivo OliveiraAlice Vilela
B. Goncalves; Berta GonçalvesTannins, a diverse class of polyphenolic compounds, are widely present in a variety of plant-based foods and beverages, where they contribute significantly to flavor, astringency, and numerous health benefits. Known for their antioxidant, anti-inflammatory, and cardioprotective properties, tannins are associated with a reduced risk of chronic diseases such as cardiovascular disease, cancer, and diabetes. Their bioavailability and metabolism are influenced by factors such as polymerization, solubility, and interactions with the gut microbiota. Tannin-rich beverages, including tea, wine, fruit juices, and cider, offer a range of health-promoting effects, including antioxidant, cardioprotective, and antimicrobial activities. In addition, tannins contribute significantly to the sensory and nutritional characteristics of fruits, nuts, and vegetables, influencing flavor, color, and nutrient absorption. The levels and efficacy of tannins are subject to variation due to factors such as ripeness and food processing methods, which can increase their impact on food quality and health. This review provides a comprehensive examination of the bioactive roles of tannins, their nutritional implications, and their sensory effects, highlighting their importance in both dietary applications and overall well-being.
Journal Article
B. Goncalves; Berta GonçalvesTPTeresa Pinto
Teresa PintoAlfredo Aires
Maria Cristina Morais
Eunice BacelarFernanda Cosme +4
The possibility that nut intake may defend human health is an interesting point of view and has been investigated worldwide. Consequently, nuts are commonly promoted as healthy. In recent decades, the number of investigations proposing a correlation between nut consumption and a decrease in the risk of key chronic diseases has continued to increase. Nuts are a source of intake of fiber, and dietary fiber is associated with a reduced occurrence of obesity and cardiovascular diseases. Nuts likewise provide minerals and vitamins to the diet and supply phytochemicals that function as antioxidant, anti-inflammatory, and phytoestrogens agents and other protective mechanisms. Therefore, the main goal of this overview is to summarize current information and to describe the utmost new investigation concerning the health benefits of certain nuts.
Journal Article
Catarina MarquesEMElisete Maria Rodrigues Correia Mourão
Elisete Maria Rodrigues Correia Mourão
L.-T. DinisAlice VilelaSensory science provides objective information about the consumer understanding of a product, the acceptance or rejection of stimuli, and the description of the emotions evoked. It is possible to answer how consumers perceive a product through discriminative and descriptive techniques. However, perception can change over time, and these fluctuations can be measured with time-intensity methods. Instrumental sensory devices and immersive techniques are gaining headway as sensory profiling techniques. The authors of this paper critically review sensory techniques from classical descriptive analysis to the emergence of novel profiling methods. Though research has been done in the creation of new sensory methods and comparison of those methods, little attention has been given to the timeline approach and its advantages and challenges. This study aimed to gather, explain, simplify, and discuss the evolution of sensory techniques.
Journal Article
TPTeresa Pinto
Teresa PintoAlfredo AiresFernanda CosmeEunice BacelarMaria Cristina MoraisB. Goncalves; Berta Gonçalves +4
Polyphenols, as well as volatile compounds responsible for aromatic features, play a critical role in the quality of vegetables and medicinal, and aromatic plants (MAPs). The research conducted in recent years has shown that these plants contain biologically active compounds, mainly polyphenols, that relate to the prevention of inflammatory processes, neurodegenerative diseases, cancers, and cardiovascular disorders as well as to antimicrobial, antioxidant, and antiparasitic properties. Throughout the years, many researchers have deeply studied polyphenols and volatile compounds in medicinal and aromatic plants, particularly those associated with consumer’s choices or with their beneficial properties. In this context, the purpose of this review is to provide an overview of the presence of volatile and nonvolatile compounds in some of the most economically relevant and consumed vegetables and medicinal and aromatic plants, with an emphasis on bioactive polyphenols, polyphenols as prebiotics, and, also, the most important factors that affect the contents and profiles of the volatile and nonvolatile compounds responsible for the aromatic features of vegetables and MAPs. Additionally, the new challenges for science in terms of improving polyphenol composition and intensifying volatile compounds responsible for the positive characteristics of vegetables and medicinal and aromatic plants are reported.
Journal Article
The search for food products that promote health has grown over the years. Phenolic compounds present in grapes and in their derivatives, such as grape juices, represent today a broad area of research, given the benefits that they have on the human health. Grape juice can be produced from any grape variety once it has attained appropriate maturity. However, only in traditional wine producing regions, grape juices are produced from Vitis vinifera grape varieties. For example, Brazilian grape juices are essentially produced from Vitis labrusca grape varieties, known as American or hybrid, as they preserve their characteristics such as the natural flavour after pasteurisation. Grapes are one of the richest sources of phenolic compounds among fruits. Therefore, grape juices have been broadly studied due to their composition in phenolic compounds and their potential beneficial effects on human health, specifically the ability to prevent various diseases associated with oxidative stress, including cancers, cardiovascular and neurodegenerative diseases. Therefore, this review will address grape juices phenolic composition, with a special focus on the potential beneficial effects on human health and on the grape juice sensory impact.
Journal Article
Fernanda CosmeTPTeresa Pinto
Teresa PintoAlfredo AiresMaria Cristina MoraisEunice BacelarB. Goncalves; Berta Gonçalves +4
The probability that fruit ingestion may protect human health is an intriguing vision and has been studied around the world. Therefore, fruits are universally promoted as healthy. Over the past few decades, the number of studies proposing a relationship between fruit intake and reduced risk of major chronic diseases has continued to grow. Fruits supply dietary fiber, and fiber intake is linked to a lower incidence of cardiovascular disease and obesity. Fruits also supply vitamins and minerals to the diet and are sources of phytochemicals that function as phytoestrogens, antioxidant and anti-inflammatory agents, and other protective mechanisms. So, this review aims to summarize recent knowledge and describe the most recent research regarding the health benefits of some selected red fruits.
About Me
Alice Vilela has a degree in Enology, a master's degree in Genetics and Species Improvement, and a PhD in Microbiology from UTAD. She began her teaching career at UTAD in 1999 and is currently an Assistant Professor in the Department of Agronomy at the School of Agricultural and Veterinary Sciences (ECAV). Her teaching experience includes undergraduate, master's, and doctoral courses, and she is the head of several curricular units and advises students in the three teaching cycles. She is involved in university management activities, holding leadership positions as Director of the Master's Degree in Oenology and Viticulture and Vice-Director of the Bachelor's Degree in Oenology. She is the Director of the UTAD Tasters panel. Actively participates in disseminating knowledge, organizing and participating in international and national events and university extension activities within and outside Portugal. Participated in more than 20 strategic projects with competitive financing and national and global partnerships. She has published 90 articles in international scientific journals, 14 technical articles, 24 book chapters, and more than 100 publications in conference proceedings. She is an active reviewer for several SCI journals. In addition, she works as an Academic Editor and is a member of the Editorial Board of several SCI journals. In 2021-2024, Stanford University, USA, recognized her as among the world's 2% most cited scientists.