Food Quality and Technology
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.
Fibre fortification of wheat bread: impact on mineral composition and bioaccessibility
Assessment of metal(loid)s phytoavailability in intensive agricultural soils by the application of single extractions to rhizosphere soil
Sensitive Quantitation of Polyamines in Plant Foods by Ultrasound-Assisted Benzoylation and Dispersive Liquid-Liquid Microextraction with the Aid of Experimental Designs
Effect of charcoal types and grilling conditions on formation of heterocyclic aromatic amines (HAs) and polycyclic aromatic hydrocarbons (PAHs) in grilled muscle foods
Quantitative analysis of glyphosate, glufosinate and AMPA in irrigation water by in situ derivatization-dispersive liquid-liquid microextraction combined with UPLC-MS/MS
Multi-elemental analysis as a tool for characterization and differentiation of Portuguese wines according to their Protected Geographical Indication