LAQV REQUIMTE

(Chemical) Bonding is what makes life possible

Edgar Pinto

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Research group
Food Quality and Technology

Position
Academic Staff

Edgar Pinto is a Professor at the School of Health of IPP and researcher at LAQV/REQUIMTE. He has a Ph.D. degree in Sustainable Chemistry from the University of Porto (2014) and vast experience in the fields of analytical, food and environmental chemistry. His main interests are the study of nutrients and contaminants transfer in the soil-water-plant system under abiotic and biotic stresses and the use of liquid chromatography-tandem mass spectrometry (LC-MS/MS) and inductively coupled plasma-mass spectrometry (ICP-MS) in the analysis of both nutrients and contaminants in food and environmental matrices.

Representative Publications

Fibre fortification of wheat bread: impact on mineral composition and bioaccessibility
10.1039/c7fo00382j
Metals transfer from tobacco to cigarette smoke: Evidences in smokers' lung tissue
10.1016/j.jhazmat.2016.11.069
In vitro bioacessibility and transport across Caco-2 monolayers of haloacetic acids in drinking water
10.1016/j.chemosphere.2016.06.088
Essential and non-essential/toxic elements in rice available in the Portuguese and Spanish markets
10.1016/j.jfca.2016.02.008
Cation transporters/channels in plants: Tools for nutrient biofortification
10.1016/j.jplph.2015.02.010
Assessment of metal(loid)s phytoavailability in intensive agricultural soils by the application of single extractions to rhizosphere soil
10.1016/j.ecoenv.2014.12.026
Comparison between the mineral profile and nitrate content of microgreens and mature lettuces
10.1016/j.jfca.2014.06.018
Sensitive Quantitation of Polyamines in Plant Foods by Ultrasound-Assisted Benzoylation and Dispersive Liquid-Liquid Microextraction with the Aid of Experimental Designs
10.1021/jf500959g
Influence of Soil Chemistry and Plant Physiology in the Phytoremediation of Cu, Mn, and Zn
10.1080/07352689.2014.885729
Effect of charcoal types and grilling conditions on formation of heterocyclic aromatic amines (HAs) and polycyclic aromatic hydrocarbons (PAHs) in grilled muscle foods
10.1016/j.fct.2012.03.051
Quantitative analysis of glyphosate, glufosinate and AMPA in irrigation water by in situ derivatization-dispersive liquid-liquid microextraction combined with UPLC-MS/MS
10.1039/c7ay02722b
Multi-elemental analysis as a tool for characterization and differentiation of Portuguese wines according to their Protected Geographical Indication
10.1016/j.foodcont.2019.03.034
Essential and non-essential/toxic trace elements in whey protein supplements
10.1016/j.jfca.2019.103383