LAQV REQUIMTE
My LAQV

(Chemical) Bonding is what makes life possible

Miguel Ângelo Rodrigues Pinto de Faria

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mfaria@ff.up.pt
220428639
Webpages
Lab webpage

Research group
Food Quality and Technology

Position
Researcher

ORCID0000-0001-9366-0443
Researcher IDJ-3371-2013
Ciência ID261E-AF78-2EB2
PhD in Nutrition and Food Chemistry in 2005 at University of Porto (UP). Held postdoctoral positions at UP, REQUIMTE and CIBIO. Has over 5 years of teaching experience in food chemistry. Currently he is a researcher at LAQV-REQUIMTE with expertise in: (i) human cell based assays for testing the effects of food bioactive/toxic compounds as well as their bioaccessibility/intestinal transport and; (ii) molecular biology methods (qPCR/HRMA) to evaluate food authenticity and safety of plants, animal and fungi, Participates in international (FP7, H2020) and national funded projects. H index of 11, published 43 papers, 4 book chapters and over 50 communications. Supervised/co-supervised 8 MSc and 4 PhD thesis.

Representative Publications

Multidisciplinary approach to determine the effect of polybrominated diphenyl ethers on gut microbiota
10.1016/j.envpol.2020.113920
Delphinidin-3-O-glucoside inhibits angiogenesis via VEGFR2 downregulation and migration through actin disruption
10.1016/j.jff.2019.01.039
Sensitive detection of Piper nigrum L. adulterants by a novel screening approach based on qPCR
10.1016/j.foodchem.2019.01.062
Transport of mycotoxins across human gastric NCI-N87 and intestinal Caco-2 cell models
10.1016/j.fct.2019.110595
Domestic Cooking of Muscle Foods: Impact on Composition of Nutrients and Contaminants
10.1111/1541-4337.12327
Toxicological interactions between mycotoxins from ubiquitous fungi: Impact on hepatic and intestinal human epithelial cells
10.1016/j.chemosphere.2018.03.122
Antiproliferative effect of beer and hop compounds against human colorectal adenocarcinome Caco-2 cells
10.1016/j.jff.2017.07.006
Codfish authentication by a fast Short Amplicon High Resolution Melting Analysis (SA-HRMA) method
10.1016/j.foodcont.2016.07.004