Research group
Chemistry and Bioactivity
Position
Academic Staff
Edgar Pinto holds a Ph.D. in Sustainable Chemistry from the University of Porto (2014) and a Bachelor's degree in Environmental Health from ESS|P.PORTO (2009). He has been an Adjunct Professor at ESS|P.PORTO since 2018, teaching courses in toxicology, sustainability, circular economy, quality control, and food safety. He has published over 100 articles in international peer-reviewed journals. He has supervised more than 30 undergraduate theses and over a dozen master's dissertations. Currently, he is supervising two doctoral theses. He has participated as a researcher in 11 projects, including notable ones such as DIETimpact (PTDC/SAU-NUT/30322/2017), DIETxPOSOME (PTDC/SAU-NUT/6061/2020), Novel maritime plant food ingredients (PTDC/BAA-AGR/29305/2017), and Novel tools for exposure assessment of food contaminants by saliva multiple biomarker monitoring (2022.08978.PTDC). His main research areas are analytical chemistry, food chemistry, environmental toxicology, sustainability, and food safety.
Representative Publications
Fibre fortification of wheat bread: impact on mineral composition and bioaccessibility
10.1039/c7fo00382j
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
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
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
The Improved Quality of Gluten-Free Bread Due to the Use of Flaxseed Oil Cake: A Comprehensive Study Evaluating Nutritional Value, Technological Properties, and Sensory Quality
10.3390/foods12234320
