LAQV REQUIMTE

(Chemical) Bonding is what makes life possible

Armindo Jorge Alves de Melo

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Laboratório de Bromatologia e Hidrologia FFUP

Research group
Food Quality and Technology

Position
Researcher

Researcher IDD-4920-2013
Ciência ID8019-E0A2-DB1A
Over the last years his research activity has been focused on environmental science and food chemistry, quality and safety. More specifically, analysis of conventional and emerging contaminants. The analysis of these contaminants is achieved through development and validation of new methodologies taking into account the last innovative and environmental friendly sample preparation techniques. The ultimate goal of his research is to improve the knowledge about contaminants occurrence, persistence, and bioaccumulation. Contribution to lay down defensive and precautionary regulations in food and natural ecosystems and also identify markers of human impact on the environment.

Representative Publications

Autolysis of intracellular content of Brewer's spent yeast to maximize ACE-inhibitory and antioxidant activities
10.1016/j.lwt.2017.04.046
Synthesis of distinctly thiol-capped CdTe quantum dots under microwave heating: multivariate optimization and characterization
10.1007/s10853-016-0610-4
Antiproliferative effect of beer and hop compounds against human colorectal adenocarcinome Caco-2 cells
10.1016/j.jff.2017.07.006
Enzymatic Extraction of Oil from Balanites Aegyptiaca (Desert Date) Kernel and Comparison with Solvent Extracted Oil
10.1111/jfbc.12270
In vitro bioacessibility and transport across Caco-2 monolayers of haloacetic acids in drinking water
10.1016/j.chemosphere.2016.06.088
Application of a fast and cost-effective in situ derivatization method prior to gas chromatography with mass spectrometry to monitor endocrine disruptors in water matrices
10.1002/jssc.201401463
Acrylamide in Chips and French Fries: a Novel and Simple Method Using Xanthydrol for Its GC-MS Determination
10.1007/s12161-014-0014-5
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
Response surface methodology for optimization of cyanamide analysis by in situ derivatization and dispersive liquid-liquid microextraction
10.1002/cem.2639
Determination of Free Amino Acids in Coated Foods by GC-MS: Optimization of the Extraction Procedure by Using Statistical Design
10.1007/s12161-013-9615-7
Quantification of 5-Hydroxymethylfurfural in Coated Deep-Fried Products: Optimization of the Extraction Procedure by Using Statistical Design
10.1007/s12161-012-9404-8
Analysis of Pesticides in Tomato Combining QuEChERS and Dispersive Liquid-Liquid Microextraction Followed by High-Performance Liquid Chromatography
10.1007/s12161-012-9469-4
Quantification of furanic compounds in coated deep-fried products simulating normal preparation and consumption: Optimisation of HS-SPME analytical conditions by response surface methodology
10.1016/j.foodchem.2012.05.100
Vegetables Production in NW Portugal, Agriculture Practices and Groundwater Quality
Impact of intensive horticulture practices on groundwater content of nitrates, sodium, potassium, and pesticides
10.1007/s10661-011-2283-4
Monitoring pesticide residues in greenhouse tomato by combining acetonitrile-based extraction with dispersive liquid-liquid microextraction followed by gas-chromatography-mass spectrometry
10.1016/j.foodchem.2012.05.112
Optimisation of a solid-phase microextraction/HPLC/Diode Array method for multiple pesticide screening in lettuce
10.1016/j.foodchem.2011.07.137
Optimization of conditions for anthocyanin hydrolysis from red wine using response surface methodology (RSM)
10.1021/jf103839j
Groundwater from infiltration galleries used for small public water supply systems: Contamination with pesticides and endocrine disruptors
10.1007/s00128-011-0337-5
Quantification of endocrine disruptors and pesticides in water by gas chromatography-tandem mass spectrometry. Method validation using weighted linear regression schemes
10.1016/j.chroma.2010.05.005
Heterocyclic aromatic amine formation in barbecued sardines (sardina pilchardus) and atlantic salmon (salmo salar)
10.1021/jf8035808
Modulating effects of red wine and beer on heterocyclic aromatic amines carcinogenesis
Effect of beer/red wine marinades on the formation of heterocyclic aromatic amines in pan-fried beef
10.1021/jf801837s
Extraction, detection, and quantification of heterocyclic aromatic amines in Portuguese meat dishes by HPLC/diode array
10.1080/10826070701855987
Isolation of a fusion protein containing the antigenic domain 1 of human cytomegalovirus glycoprotein B and its application in ELISA tests
10.1007/s10529-005-4949-x