Edgar Pinto

Comparative study of nutrient composition of commercial brown, parboiled and milled rice from Brazil

Riana Jordão Barrozo Heinemann, P.L. Fagundes, Edgar Pinto et al. · Journal of Food Composition and Analysis · 2004 · 243 citations

Crop Production, Engineering, Nutrient Composition +7

Comparison between the mineral profile and nitrate content of microgreens and mature lettuces

Edgar Pinto, Agostinho Almeida, Ana Aguiar et al. · Journal of Food Composition and Analysis · 2014 · 205 citations · Full text

Biogeochemistry, Engineering, Botany +6

Nutritive value, antioxidant activity and phenolic compounds profile of brewer’s spent yeast extract

Elsa F. Vieira, Joana Carvalho, Edgar Pinto et al. · Journal of Food Composition and Analysis · 2016 · 199 citations

Food Chemistry, Nutrition, Food Bioactive Compound +8

Effect of charcoal types and grilling conditions on formation of heterocyclic aromatic amines (HAs) and polycyclic aromatic hydrocarbons (PAHs) in grilled muscle foods

Olga Viegas, Paulo Novo, Edgar Pinto et al. · Food and Chemical Toxicology · 2012 · 174 citations

Charcoal Types, Grilled Muscle Foods, Polycyclic Aromatic Hydrocarbons +2

Human Health Risk Assessment Due to Agricultural Activities and Crop Consumption in the Surroundings of an Industrial Area

Marina M.S. Cabral-Pinto, Manuela Inácio, Orquídia Neves et al. · Exposure and Health · 2019 · 148 citations

Agricultural Activities, Industrial Area, Environmental Exposure +11