International Papers | professional

Papers in International Journals

312. Ilić A, Rumbak I, Dizdarić D, Matek Sarić M, Colić Barić I, Guiné RPF. (2023) Motivations Associated with Food Choices among Adults from Urban Setting. Foods, 12(19):e3546 (13 pp.).

RepIPV: http://hdl.handle.net/10400.19/7941

311. Smigic N, Ozilgen S, Gómez-López VM, Osés SM, Miloradovic Z, Aleksic B, Miocinovic J, Možina SS, Kunčič A, Guiné R, Gonçalves JC, Trafialek J, Czarniecka-Skubina E, Goel G, Blazic M, Herljevic D, Nikolić A, Mujčinović A, Djekic I (2023) Consumer attitudes and perceptions towards chilled ready-to-eat foods: a multi-national study. Journal of Consumer Protection and Food Safety, 18(2), 133–146 (2023).

RepIPV: http://hdl.handle.net/10400.19/7806

310. Guiné RPF, Oliveira J, Coelho C, Costa DT, Correia P, Correia HE, Dahle B, Oddie M, Raimets R, Karise R, Tourino L, Basile S, Buonomo E, Stefanic I, Costa CA. (2023) Professional Training in Beekeeping: A Cross-Country Survey to Identify Learning Opportunities. Sustainability. 15(11):e8953 (20 pp.).

RepIPV: http://hdl.handle.net/10400.19/7805

309. Guiné RPF, Florença SG, Aparício MG, Cardoso AP, Ferreira M. Food Knowledge for Better Nutrition and Health: A Study among University Students in Portugal. (2023) Healthcare. 11(11):e1597 (21 pp.).

RepIPV: http://hdl.handle.net/10400.19/7801

308. Barroca MJ, Flores C, Ressurreição S, Guiné R, Osório N, Moreira da Silva A. (2023) Re-Thinking Table Salt Reduction in Bread with Halophyte Plant Solutions. Applied Sciences. 13(9): e5342 (16 pp.).

RepIPV: http://hdl.handle.net/10400.19/7769

307. Chakraborty R, Kashyap P, Gadhave RK, Jindal N, Kumar S, Guiné RPF, Mehra R, Kumar H. (2023) Fluidized Bed Drying of Wheatgrass: Effect of Temperature on Drying Kinetics, Proximate Composition, Functional Properties, and Antioxidant Activity. Foods, 12(8): e1576 (15 pp.).

RepIPV: http://hdl.handle.net/10400.19/7724

306. Boustani NM, Guiné RPF. (2023) Food determinants and motivation factors impact on consumer behavior in Lebanon. Open Agriculture, 8(1): e20220176 (17 pp.).

RepIPV: http://hdl.handle.net/10400.19/7725

305. Gonçalves JC, Guiné RPF, Djekic I, Smigic N. (2023) Consumers’ attitudes toward refrigerated ready-to-eat meat and dairy foods. Open Agriculture, 8(1): e20220155 (12 pp.).

RepIPV: http://hdl.handle.net/10400.19/7691

304. Guiné RPF, Gonçalves C, Carpes ST, Vieira VL, Florença SG, Gonçalves JC, Anjos O. (2023) Breakfast habits and knowledge: Study involving participants from Brazil and Portugal. Open Agriculture, 8(1): e20220150 (20 pp.).

RepIPV: http://hdl.handle.net/10400.19/7692

303. Okpala COR, Juchniewicz S, Leicht K, Korzeniowska M, Guiné RPF. (2023) Marinated oven-grilled beef entrecôte meat from a bovine farm: Evaluation of resultant physicochemical and organoleptic attributes. PeerJ, 11: e15116 (26 pp.).

302. Zugravu C, Tarcea M, Nedelescu M, Nuţă D, Guiné RPF, Constantin C. (2023) Knowledge: A Factor for Acceptance of Insects as Food. Sustainability, 15(6),4820: 1-11.

RepIPV: http://hdl.handle.net/10400.19/7678

301. Esteves B, Aires P, Sen U, Gomes MdG, Guiné RPF, Domingos I, Ferreira J, Viana H, Cruz-Lopes LP. (2023) Particleboard Production from Paulownia tomentosa (Thunb.) Steud. Grown in Portugal. Polymers, 15(5), 1158: 1-15.

RepIPV: http://hdl.handle.net/10400.19/7624

300. Ljubičić M, Matek Sarić M, Klarin I, Rumbak I, Colić Barić I, Ranilović J, Dželalija B, Sarić A, Nakić D, Djekic I, Korzeniowska M, Bartkiene E, Papageorgiou M, Tarcea M, Černelič-Bizjak M, Klava D, Szűcs V, Vittadini E, Bolhuis D, Guiné RPF. (2023) Emotions and Food Consumption: Emotional Eating Behavior in a European Population. Foods, 12(4), 872: 1-23.

RepIPV: http://hdl.handle.net/10400.19/7610

299. Bartkiene E, Zokaityte E, Kentra E, Starkute V, Klupsaite D, Mockus E, Zokaityte G, Cernauskas D, Rocha JM, Guiné RPF. (2023) Characterisation of Lacto-Fermented Cricket (Acheta domesticus) Flour and Its Influence on the Quality Parameters and Acrylamide Formation in Wheat Biscuits. Fermentation, 9(2), 153: 1-21.

RepIPV: http://hdl.handle.net/10400.19/7605

298. Guiné RPF, Duarte J, Chuck-Hernández C, Boustani NM, Djekic I, Bartkiene E, Sarić MM, Papageorgiou M, Korzeniowska M, Combarros-Fuertes P, Černelič-Bizjak M, Martin-Hadmas R, Straumite E, Damarli E, Florença SG, Ferreira M, Costa CA, Correia PMR, Cardoso AP, Campos S, Anjos O. (2023) Validation of the Scale Knowledge and Perceptions about Edible Insects through Structural Equation Modelling. Sustainability, 15(4), 2992: 1-25.

RepIPV: http://hdl.handle.net/10400.19/7609

297. Bacârea A, Bacârea VC, Buicu F, Crăciun C, Kosovski B, Guiné R, Tarcea M. (2023) Emotional Eating Sustainability in Romania—A Questionnaire-Based Study. Sustainability,15(4), 2895: 1-10.

RepIPV: http://hdl.handle.net/10400.19/7604

296. Okpala COR, Juchniewicz S, Leicht K, Skendrović H, Korzeniowska M, Guiné RPF. (2023) Quality attributes of different marinated oven-grilled pork neck meat. International Journal of Food Properties, 26(1), 453-470.

RepIPV: http://hdl.handle.net/10400.19/7592

295. Guiné RPF, Costa C, Florença SG, Correia PMR. (2023) A Review of the Use of Chestnut in Traditional and Innovative Food Products. Journal of Nuts, 14(1), 1-18.

RepIPV: http://hdl.handle.net/10400.19/7588

294. Rosendo LM, Brinca AT, Pires B, Catarro G, Rosado T, Guiné RPF, Araújo ARTS, Anjos O, Gallardo E. (2023) Miniaturized Solid Phase Extraction Techniques Applied to Natural Products. Processes, 11(1), 243: 1-31.

RepIPV: http://hdl.handle.net/10400.19/7533

293. Bartkiene E, Zokaityte E, Starkute V, Zokaityte G, Kaminskaite A, Mockus E, Klupsaite D, Cernauskas D, Rocha JM, Özogul F, Guiné RPF. (2023) Crickets (Acheta domesticus) as Wheat Bread Ingredient: Influence on Bread Quality and Safety Characteristics. Foods, 12(2), 325: 1-20.

RepIPV: http://hdl.handle.net/10400.19/7532

292. Guiné RPF, Florença SG, Costa CA, Correia PMR, Ferreira M, Cardoso AP, Campos S, Anjos O, Chuck-Hernández C, Sarić MM, Djekic I, Papageorgiou M, Baro JMF, Korzeniowska M, Černelič-Bizjak M, Bartkiene E, Tarcea M, Boustani NM, Klava D, Damarli E. (2023) Investigation of the Level of Knowledge in Different Countries about Edible Insects: Cluster Segmentation. Sustainability, 15(1), 450: 1-19.

RepIPV: http://hdl.handle.net/10400.19/7480

291. Guiné RPF, Florença SG, Aparício G, Cardoso AP, Ferreira M. (2023) Food Literacy Scale: Validation Through Exploratory and Confirmatory Factor Analysis in a Sample of Portuguese University Students. Nutrients, 15(1), 166: 1-25.

RepIPV: http://hdl.handle.net/10400.19/7481

290. Okpala COR, Juchniewicz S, Leicht K, Korzeniowska M, Guiné RPF. (2022) Antioxidant, Organoleptic and Physicochemical Changes in Different Marinated Oven-Grilled Chicken Breast Meat. Foods, 11(24), 3951: 1-21.

RepIPV: http://hdl.handle.net/10400.19/7446

289. Dulyanska Y, Cruz-Lopes L, Esteves B, Ferreira JV, Domingos I, Lima MJ, Correia PMR, Ferreira M, Fragata A, Barroca MJ, Silva AM, Guiné RPF (2022) Evaluation of the antioxidant activity of extracts obtained form cherry seeds. Journal of Hygienic Engineering and Design, 40, 221-226.

RepIPV: http://hdl.handle.net/10400.19/7426

288. Khalid W, Arshad MS, Nayik GA, Alfarraj S, Ansari MJ, Guiné RPF (2022) Impact of Gamma Irradiation and Kale Leaf Powder on Amino Acid and Fatty Acid Profiles of Chicken Meat under Different Storage Intervals. Molecules, 27(23), 8201: 1-14.

RepIPV: http://hdl.handle.net/10400.19/7429

287. Florença SG, Guiné RPF, Gonçalves FJA, Barroca MJ, Ferreira M, Costa CA, Correia PMR, Cardoso AP, Campos S, Anjos O, Cunha LM. (2022) The Motivations for Consumption of Edible Insects: A Systematic Review. Foods, 11(22), 3643: 1-26.

RepIPV: http://hdl.handle.net/10400.19/7413

286. Golpour I, Kaveh M, Blanco-Marigorta AM, Marcos JD, Guiné RPF, Chayjan RA, Khalife E, Karami H. (2022) Multi-Response Design Optimisation of a Combined Fluidised Bed-Infrared Dryer for Terebinth (Pistacia atlantica L.) Fruit Drying Process Based on Energy and Exergy Assessments by Applying RSM-CCD Modelling. Sustainability, 14(22), 15220: 1-29.

RepIPV: http://hdl.handle.net/10400.19/7414

285. Emran TB, Islam F, Mitra S, Paul S, Nath N, Khan Z, Das R, Chandran D, Sharma R, Lima CMG, Awadh AAA, Almazni IA, Alhasaniah AH, Guiné RPF. (2022) Pectin: A Bioactive Food Polysaccharide with Cancer Preventive Potential. Molecules, 27(21), 7405: 1-21.

RepIPV: http://hdl.handle.net/10400.19/7368

284. Guiné RPF, Florença SG, Anjos O, Boustani NM, Chuck-Hernández C, Sarić MM, Ferreira M, Costa CA, Bartkiene E, Cardoso AP, Tarcea M, Correia PMR, Campos S, Papageorgiou M, Camino DA, Korzeniowska M, Černelič-Bizjak M, Kruma Z, Damarli E, Ferreira V, Djekic I. (2022) Are Consumers Aware of Sustainability Aspects Related to Edible Insects? Results from a Study Involving 14 Countries. Sustainability, 14(21), 14125: 1-18.

RepIPV: http://hdl.handle.net/10400.19/7367

283. Escalante-Aburto A, Rodríguez-Sifuentes L, Ozuna C, Mariscal-Moreno RM, Mulík S, Guiné R, Chuck-Hernández C. (2022) Consumer perception of insects as food: Mexico as an example of the importance of studying socio-economic and geographical differences for decision-making in food development. International Journal of Food Science and Technology, 57(10), 6306-6316.

RepIPV: http://hdl.handle.net/10400.19/7348

282. Guiné RPF, Florença SG, Correia PMR, Anjos O, Coelho C, Costa CA. (2022) Honey Bee (Apis mellifera L.) Broods: Composition, Technology and Gastronomic Applicability. Foods, 11(18), 2750: 1-16.

RepIPV: http://hdl.handle.net/10400.19/7330

281. Guiné RPF. (2022) Textural Properties of Bakery Products: A Review of Instrumental and Sensory Evaluation Studies. Applied Sciences, 12(17), 8628: 1-26.

RepIPV: http://hdl.handle.net/10400.19/7325

280. Ljubičić M, Sarić MM, Rumbak I, Barić IC, Sarić A, Komes D, Šatalić Z, Dželalija B, Guiné RPF. (2022) Is Better Knowledge about Health Benefits of Dietary Fiber Related to Food Labels Reading Habits? A Croatian Overview. Foods, 11(15), 2347: 1-15.

RepIPV: http://hdl.handle.net/10400.19/7318

279. Djekic I, Nikolic A, Mujcinovic A, Blazic M, Herljevic D, Goel G, Trafiałek J, Czarniecka-Skubina E, Guiné R, Gonçalves JC, Smole-Mozina S, Kunčič A, Miloradovic Z, Miocinovic J, Aleksic B, Gómez-López VM, Osés SM, Ozilgen S, Smigic N. (2022) How do consumers perceive food safety risks? – Results from a multi-country survey. Food Control, 142, 109216: 1-5.

RepIPV: http://hdl.handle.net/10400.19/7294

278. Mehra R, Kumar S, Singh R, Kumar N, Rathore D, Nayik GA, Alabdallah NM, Monteiro A, Guiné RPF, Kumar H. (2022) Biochemical, dielectric and surface characteristics of freeze-dried bovine colostrum whey powder. Food Chemistry: X, 15, 100364: 1-8.

RepIPV: http://hdl.handle.net/10400.19/7293

277. Caramelo D, Barroca C, Guiné R, Gallardo E, Anjos O, Gominho J. (2022) Potential Applications of the Cytisus Shrub Species: Cytisus multiflorus, Cytisus scoparius, and Cytisus striatus. Processes, 10(7), 1287: 1-17.

RepIPV: http://hdl.handle.net/10400.19/7292

276. Guiné RPF, Florença SG, Costa DTVA, Çelik S, Ferreira M, Cardoso AP, Çetin S, Costa CA. (2022) Comparative Study about the Consumption of Organic Food Products on Samples of Portuguese and Turkish Consumers under the COVID-19 Pandemic Context. Agronomy, 12(6), 1385: 1-16.

RepIPV: http://hdl.handle.net/10400.19/7271

275. Dulyanska Y, Cruz-Lopes LP, Esteves B, Ferreira JV, Domingos I, Lima MJ, Correia PMR, Ferreira M, Fragata A, Barroca MJ, Silva AM, Guiné RPF. (2022) Extraction of Phenolic Compounds from Cherry Seeds: A Preliminary Study. Agronomy, 12(5), 1227: 1-15.

RepIPV: http://hdl.handle.net/10400.19/7258

274. Dunn D, Keenan-Miller D, Isoldi KK, Sarcona A, Dolar V, Guine RPF. (2022) Measurement and Correlates of Food Selection Motivations in a United States Sample. American Journal of Health Bebavior, 46(2), 186–196.

RepIPV: http://hdl.handle.net/10400.19/7240

273. Kalnina I, Straumite E, Klava D, Kruma Z, Bartkiene E, Isoldi KK, Correia P, Ferreira M, Guine RPF. (2022) Analysis of factors that influence eating habits in different countries. Journal of Hygienic Engineering and Design, 38, 169–179.

RepIPV: http://hdl.handle.net/10400.19/7230

272. Gonçalves JC, Guine RPF, Correia P, Tomašević I, Djekić I. (2022) Food safety in Portuguese companies in covid-19 pandemic context. Journal of Hygienic Engineering and Design, 38, 32–39.

RepIPV: http://hdl.handle.net/10400.19/7231

271. Macena MW, Carvalho R, Cruz-Lopes LP, Guine RPF. (2022) Perceptions and knowledge regarding quality and safety of plastic materials used for food packaging. Open Agriculture, 7(1), 132–146.

RepIPV: http://hdl.handle.net/10400.19/7204

270. Boustani NM, Cardoso AP, Guine RPF. (2022) Understanding the role of media and food labels to disseminate food related information in Lebanon. Open Agriculture, 7(1), 147-160.

RepIPV: http://hdl.handle.net/10400.19/7205

269. Agunbiade AO, Song L, Agunbiade OJ, Ofoedu CE, Chacha JS, Duguma HT, Hossaini SM, Rasaq WA, Shorstkii I, Osuji CM, Owuamanam CI, Okpala COR, Korzeniowska M, Guine RPF. (2022) Potentials of 3D extrusion-based printing in resolving food processing challenges: A perspective review. Journal of Food Process Engineering, 45(4), e13996: 1-31.

RepIPV: http://hdl.handle.net/10400.19/7202

268. Foucher L, Barroca MJ, Dulyanska Y, Correia PMR, Guiné RPF. (2022) Development of Innovative Candied Chestnuts from Three Chestnut Cultivars Grown in Portugal. Foods, 11(7), 917: 1-15.

RepIPV: http://hdl.handle.net/10400.19/7196

267. Ljubičić M, Sarić MM, Klarin I, Rumbak I, Barić IC, Ranilović J, EL-Kenawy A, Papageorgiou M, Vittadini E, Bizjak MC, Guiné R. (2022) Motivation for health behaviour: A predictor of adherence to balanced and healthy food across different coastal Mediterranean countries. Journal of Functional Foods, 91, 105018: 1-11.

RepIPV: http://hdl.handle.net/10400.19/7179

266. Henriques C, Matos A, Malva M, Bartkienė E, Djekić I, Tarcea M, Sarić MM, Černelič-Bizjak M, Dolar V, EL-Kenawy A, Ferreira V, Klava D, Korzeniowska M, Vittadini E, Leal M, Frez-Muñoz L, Papageorgiou M, Szűcs V, Correia PM, Guiné RPF. (2022) Marketing motivations influencing food choice in 16 countries: segmentation and cluster analysis. Insights Into Regional Development, 4(1), 10-25.

RepIPV: http://hdl.handle.net/10400.19/7167

265. Gonçalves JC, Guiné RPF, Amoedo C, Correia P. (2022) Customer knowledge and behavior on the use of food refrigerated display cabinets: A Portuguese case. Open Agriculture, 7(1), 50-60.

RepIPV: http://hdl.handle.net/10400.19/7147

264. Kashyap P, Kumar S, Riar CS, Jindal N, Baniwal P, Guiné RPF, Correia PMR, Mehra R, Kumar H. (2022) Recent Advances in Drumstick (Moringa oleifera) Leaves Bioactive Compounds: Composition, Health Beneﬁts, Bioaccessibility, and Dietary Applications. Antioxidants, 11(2), 402: 1-37.

RepIPV: http://hdl.handle.net/10400.19/7089

263. Elamine Y, Alaiz M, Girón-Calle J, Guiné RPF, Vioque J. (2022) Nutritional Characteristics of the Seed Protein in 23 Mediterranean Legumes. Agronomy, 12(2), 400: 1-12.

RepIPV: http://hdl.handle.net/10400.19/7084

262. Mehra R, Garhwal R, Sangwan K, Guiné RPF, Lemos ET, Buttar HS, Visen PKS, Kumar N, Bhardwaj A, Kumar A. (2022) Insights into the Research Trends on Bovine Colostrum: Beneﬁcial Health Perspectives with Special Reference to Manufacturing of Functional Foods and Feed Supplements. Nutrients, 14(3), 659: 1-21.

RepIPV: http://hdl.handle.net/10400.19/7083

261. Khadda ZB, Ezrari S, Radouane N, Boutagayout A, Housni ZE, Lahmamsi H, Zahri A, Houssaini TS, Ghadraoui LE, Elamine Y, Guiné RPF. (2022) Organic food consumption and eating habit in Morocco, Algeria, and Tunisia during the COVID - 19 pandemic lockdown. Open Agriculture, 7(1), 21-29.

RepIPV: http://hdl.handle.net/10400.19/7082

260. Ferrão AC, Guiné R, Ramalhosa E, Lopes A, Rodrigues C, Martins H, Correia P. (2022) Inﬂuence of diﬀerent parameters on the characteristics of hazelnut (var. Grada de Viseu) grown in Portugal. Open Agriculture, 7(1), 8-20.

RepIPV: http://hdl.handle.net/10400.19/7056

258. Cruz-Lopes L, Dulyanska Y, Domingos I, Ferreira J, Fragata A, Guiné R, Esteves B. (2022) Inﬂuence of Pre-Hydrolysis on the Chemical Composition of Prunus avium Cherry Seeds. Agronomy, 12(2), 280:1-12.

RepIPV: http://hdl.handle.net/10400.19/7055

258. Martinho VJPD, Bartkiene E, Djekic I, Tarcea M, Barić IC, Černelič-Bizjak M, Szűcs V, Sarcona A, El-Kenawy A, Ferreira V, Klava D, Korzeniowska M, Vittadini E, Leal M, Bolhuis D, Papageorgiou M, Guiné RPF. (2022) Determinants of economic motivations for food choice: insights for the understanding of consumer behaviour. International Journal of Food Sciences and Nutrition, 73(1), 127-139.

RepIPV: http://hdl.handle.net/10400.19/6905

257. Černelič-Bizjak M, Guiné RPF. (2022) Predictors of binge eating: relevance of BMI, emotional eating and sensivity to environmental food cues. Nutrition and Food Science, 52(1), 171-180.

RepIPV: http://hdl.handle.net/10400.19/6989

256. Guiné RPF, Florença SG, Costa CA, Correia PMR, Ferreira M, Duarte J, Cardoso AP, Campos S, Anjos O. (2022) Development of a Questionnaire to Assess Knowledge and Perceptions about Edible Insects. Insects, 13(1), 47: 1-21.

RepIPV: http://hdl.handle.net/10400.19/6973

255. Pires AR, Costa CA, Moura AP, Guine RPF. (2021) Exploratory Insights into Consumption and Commercialization of Organic Products during COVID-19 Pandemic. Biology and Life Sciences Forum, 6(1), 28: 1-6.

RepIPV: http://hdl.handle.net/10400.19/7206

254. Guiné RPF, Gonçalves A, Lemos ET. (2021) Food Habits and Knowledge Related with Meat on a Sample of Portuguese Consumers. Biology and Life Sciences Forum, 6(1), 2: 1-6.

RepIPV: http://hdl.handle.net/10400.19/7117

253. Cruz-Lopes L, Macena M, Guiné RPF (2021) Application of nanotechnologies along the food supply chain. Open Agriculture, 6(1), 746-760.

RepIPV: http://hdl.handle.net/10400.19/6987

252. Boustani NM, Ferreira M, Guiné RPF (2021) Food consumption knowledge and habits in a developing country: a case of Lebanon. Insights Into Regional Development, 3(4), 62-79.

RepIPV: http://hdl.handle.net/10400.19/6964

251. Kumar K, Mehra R, Guiné RPF, Lima MJ, Kumar N, Kaushik R, Ahmed N, Yadav AN, Kumar H. (2021) Edible Mushrooms: A Comprehensive Review on Bioactive Compounds with Health Beneﬁts and Processing Aspects. Foods, 10(12), 2996:1-22.

RepIPV: http://hdl.handle.net/10400.19/6932

250. Guiné RPF, Mesquita S, Oliveira J, Coelho C, Costa DT, Correia P, Correia HE, Dahle B, Oddie M, Raimets R, Karise R, Tourino L, Basile S, Buonomo E, Stefanic I, Costa CA. (2021) Characterization of Beekeepers and Their Activities in Seven European Countries. Agronomy, 11(12), 2398:1-17.

RepIPV: http://hdl.handle.net/10400.19/6896

249. Guiné RPF, Pato MLJ, Costa CA, Costa DVTAC, Silva PBC, Martinho VJPD. (2021) Food Security and Sustainability: Discussing the Four Pillars to Encompass Other Dimensions. Foods, 10(11), 2732:1-26.

RepIPV: http://hdl.handle.net/10400.19/6887

248. Barroca MJ, Mansinhos IFP, Guiné RPF, Silva AM. (2021) Study of antioxidant activity in extracts from fresh and dried halophyte plants. Journal of Hygienic Engineering and Design, 36, 143-149.

RepIPV: http://hdl.handle.net/10400.19/6886

247. Guiné RPF, Florença SG, Anjos O, Correia PMR, Ferreira BM, Costa CA. (2021) An Insight into the Level of Information about Sustainability of Edible Insects in a Traditionally Non-Insect-Eating Country: Exploratory Study. Sustainability, 13(21), 12014:1-22.

RepIPV: http://hdl.handle.net/10400.19/6857

246. Mehra R, Kumar H, Kumar N, Ranvir S, Jana A, Buttar HS, Telessy IG, Awuchi CG, Okpala COR, Korzeniowska M, Guiné RPF. (2021) Whey proteins processing and emergent derivatives: An insight perspective from constituents, bioactivities, functionalities to therapeutic applications. Journal of Functional Foods, 87, 104760:1-17.

RepIPV: http://hdl.handle.net/10400.19/6864

245. Bartkiene E, Zokaityte E, Zavistanaviciute P, Mockus E, Cernauskas D, Ruzauskas M, Tolpeznikaite E, Guiné RPF. (2021) Nutraceutical Chewing Candy Formulations Based on Acetic, Alcoholic, and Lactofermented Apple Juice Products. Foods, 10(10), 2329:1-13.

RepIPV: http://hdl.handle.net/10400.19/6849

244. Golpour I, Ferrão AC, Gonçalves F, Correia PMR, Blanco-Marigorta AM, Guiné RPF. (2021) Extraction of Phenolic Compounds with Antioxidant Activity from Strawberries: Modelling with Artificial Neural Networks (ANNs). Foods, 10(9), 2228:1-13.

RepIPV: http://hdl.handle.net/10400.19/6840

243. Djekic I, Bartkiene E, Szucs V, Tarcea M, Klarin I, Cernelic-Bizjak M, Isoldi K, El-Kenawy A, Ferreira V, Klava D, Korzeniowska M, Vittadini E, Leal M, Frez-Munoz L, Papageorgiou M, Guiné RPF. (2021) Cultural dimensions associated with food choice: A survey based multi-country study. International Journal of Gastronomy and Food Science, 26, 100414:1-8.

RepIPV: http://hdl.handle.net/10400.19/6804

242. Golpour I, Guiné RPF, Poncet S, Golpou H, Chayjan RA, Parian JA. (2021) Evaluating the heat and mass transfer effective coefficients during the convective drying process of paddy (Oryza sativa L.). Journal of Food Process Engineering, 44(9), e13771:1-14.

RepIPV: http://hdl.handle.net/10400.19/6809

241. Macena MW, Carvalho R, Cruz-Lopes L, Guiné RPF. (2021) Plastic Food Packaging: Perceptions and Attitudes of Portuguese Consumers about Environmental Impact and Recycling. Sustainability, 13(17), 9953:1-20.

RepIPV: http://hdl.handle.net/10400.19/6813

240. Skalkos D, Kosma IS, Vasiliou A, Guiné RPF. (2021) Consumers’ Trust in Greek Traditional Foods in the Post COVID-19 Era. Sustainability, 13(17), 9975:1-19.

RepIPV: http://hdl.handle.net/10400.19/6814

239. Guiné R, Correia P, Fernandes S, Ramalhosa E. (2021) Consumption of Nuts and Similar Dried Foods in Portugal and Level of Knowledge about their Chemical Composition and Health Effects. Journal of Nuts, 12(3), 171-200.

RepIPV: http://hdl.handle.net/10400.19/6815

238. Pires A, Agreira S, Ressurreição S, Marques J, Guiné R, Barroca MJ, Silva AM. (2021) Sea Purslane as an Emerging Food Crop: Nutritional and Biological Studies. Applied Sciences, 11(17), 7860:1-18.

RepIPV: http://hdl.handle.net/10400.19/6816

237. Gonçalves, JC, Amoedo C, Correia P, Guiné RPF. (2021) Habits of Portuguese consumers on the acquisition and consumption of chilled and frozen food products. Journal of Hygienic Engineering and Design, 35, 200-210.

RepIPV: http://hdl.handle.net/10400.19/6817

236. Barroca MJ, Guiné RPF. (2021) Study of the drying kinetics and desorption isotherms of eggplant in convective air drying. Journal of Hygienic Engineering and Design, 35, 175-182.

RepIPV: http://hdl.handle.net/10400.19/6818

235. Barroca MJ, Guiné RPF. (2021) The drying of kiwi: modelling of drying kinetics and desorption isotherms. Journal of Hygienic Engineering and Design, 35, 73-82.

RepIPV: http://hdl.handle.net/10400.19/6819

234. Boustani N, Guiné R. (2021) La conscience alimentaire au pays des cèdres. Al-Machriq Journal, 95(Part2), 143-164. [In Arabic]

RepIPV: http://hdl.handle.net/10400.19/6799

233. Martinho VJPD, Guiné RPF. (2021) Integrated-Smart Agriculture: Contexts and Assumptions for a Broader Concept. Agronomy, 11(8), 1568:1-21.

RepIPV: http://hdl.handle.net/10400.19/6798

232. Teixeira-Lemos E, Almeida AR, Vouga B, Morais C, Correia I, Pereira P, Guiné RPF. (2021) Development and characterization of healthy gummy jellies containing natural fruits. Open Agriculture, 6(1), 466-478.

RepIPV: http://hdl.handle.net/10400.19/6789

231. Ferrão AC, Guiné RPF, Ramalhosa E, Lopes A, Rodrigues C, Martins H, Gonçalves R, Correia PMR. (2021) Chemical and Physical Properties of Some Hazelnut Varieties Grown in Portugal. Agronomy, 11(8), 1476: 1-14.

RepIPV: http://hdl.handle.net/10400.19/6784

230. Brochard M, Correia P, Barroca MJ, Guiné RPF. (2021) Development of a New Pasta Product by the Incorporation of Chestnut Flour and Bee Pollen. Applied Sciences, 11(14), 6617: 1-19.

RepIPV: http://hdl.handle.net/10400.19/6785

229. Chacha JS, Zhang L, Ofoedu CE, Suleiman RA, Dotto JM, Roobab U, Agunbiade AO, Duguma HT, Mkojera BT, Hossaini SM, Rasaq WA, Shorstkii I, Okpala COR, Korzeniowska M, Guiné RPF. (2021) Revisiting Non-Thermal Food Processing and Preservation Methods—Action Mechanisms, Pros and Cons: A Technological Update (2016–2021). Foods, 10(6), 1430: 1-26.

RepIPV: http://hdl.handle.net/10400.19/6772

228. Silva AM, Barroca MJ, Guiné RPF. (2021) Knowledge and Consumption Habits Related with White Crowberries (Corema album L.). Applied Sciences, 11(12), 5463: 1-14.

RepIPV: http://hdl.handle.net/10400.19/6766

227. Njoga UJ, Njoga EO, Nwobi OC, Abonyi FO, Edeh HO, Ajibo FE, Azor N, Bello A, Upadhyay AK, Okpala COR, Korzeniowska M, Guiné RPF. (2021) Slaughter Conditions and Slaughtering of Pregnant Cows in Southeast Nigeria: Implications to Meat Quality, Food Safety and Security. Foods, 10(6), 1298: 1-19.

RepIPV: http://hdl.handle.net/10400.19/6765

226. Awuchi CG, Ondari EN, Ogbonna CU, Upadhyay AK, Baran K, Okpala COR, Korzeniowska M, Guiné RPF. (2021) Mycotoxins Affecting Animals, Foods, Humans and Plants: Types, Occurrence, Toxicities, Action Mechanisms, Prevention and Detoxification Strategies—A Revisit. Foods, 10(6), 1279: 1-47.

RepIPV: http://hdl.handle.net/10400.19/6763

225. Skalkos D, Kosma IS, Chasioti E, Skendi A, Papageorgiou M, Guiné RPF. (2021) Consumers’ Attitude and Perception Toward Traditional Foods of Northwest Greece during the COVID-19 Pandemic. Applied Sciences, 11(9), 4080: 1-20.

RepIPV: http://hdl.handle.net/10400.19/6739

224. Ferreira M, Guiné RPF, Leitão AL, Duarte J, Andrade J, Amaral O. (2021) Eating Habits and Food Literacy: Study Involving a Sample of Portuguese Adolescents. Open Agriculture, 6(1), 286-295.

RepIPV: http://hdl.handle.net/10400.19/6722

223. Correia PMR, Guiné RPF, Fonseca M, Batista L. (2021) Analysis of Textural Properties of Gluten Free Breads. Journal of Hygienic Engineering and Design, 34, 102-108.

RepIPV: http://hdl.handle.net/10400.19/6717

222. Correia PMR, Guiné RPF, Rodrigues MC, Mendes R. (2021) Influence of Temperature and Packaging Materials in Ewe’s Cheeses Storage. Journal of Hygienic Engineering and Design, 34, 31-38.

RepIPV: http://hdl.handle.net/10400.19/6716

221. Zokaityte E, Siriakovaite K, Starkute V, Zavistanaviciute P, Lele V, Mozuriene E, Klupsaite D, Viskelis P, Ruibys R, Guiné RPF, Bartkiene E. (2021) Characteristics of Nutraceutical Chewing Candy Formulations Based on Fermented Milk Permeate, Psyllium Husk, and Apple By-Products. Foods, 10(4), 777:1-12.

RepIPV: http://hdl.handle.net/10400.19/6715

220. Kaveh M, Golpour I, Gonçalves JC, Ghafouri S, Guiné RPF. (2021) Determination of drying kinetics, speciﬁc energy consumption, shrinkage, and colour properties of pomegranate arils submitted to microwave and convective drying. Open Agriculture, 6(1), 230-242.

RepIPV: http://hdl.handle.net/10400.19/6707

219. Florença SG, Correia PMR, Costa CA, Guiné RPF. (2021) Edible Insects: Preliminary Study about Perceptions, Attitudes, and Knowledge on a Sample of Portuguese Citizens. Foods, 10(4), 709:1-17.

RepIPV: http://hdl.handle.net/10400.19/6706

218. Guiné RPF, Bartkiene E, Florença SG, Djekić I, Bizjak MC, Tarcea M, Leal M, Ferreira V, Rumbak I, Orfanos P, Szűcs V, Klava D, Korzeniowska M, Isoldi K, Correia P, Ferreira M, Cardoso AP. (2021) Environmental Issues as Drivers for Food Choice: Study from a Multinational Framework. Sustainability, 13(5), 2869:1-19.

RepIPV: http://hdl.handle.net/10400.19/6658

217. Cruz-Lopes LP, Macena M, Esteves B, Guiné RPF. (2021) Ideal pH for the adsorption of metal ions Cr6+, Ni2+, Pb2+ in aqueous solution with diﬀerent adsorbent materials. Open Agriculture, 6(1), 115-123.

RepIPV: http://hdl.handle.net/10400.19/6656

216. Ferreira VA, Lopes ACS, Guiné RPF, Ribeiro MC, Pires ISC, Miranda LS, Magalhães R. (2021) Perception of healthy eating among adults participating in the Eat-Mot survey in Brazil. Research, Society and Development, 10(2), e50110212601:1-12.

RepIPV: http://hdl.handle.net/10400.19/6653

215. Bacârea A, Bacârea VC, , Cînpeanu C, Teodorescu C, Seni AG, Guiné RPF, Tarcea M. (2021) Demographic, Anthropometric and Food Behavior Data towards Healthy Eating in Romania. Foods, 10(3), 487:1-17.

RepIPV: http://hdl.handle.net/10400.19/6640

214. Guiné RPF, Florença SG, Ferrão AC, Bizjak MC, Vombergar B, Simoni N, Vieira V. (2021) Factors aﬀecting eating habits and knowledge of edible ﬂowers in diﬀerent countries. Open Agriculture, 6(1), 67-81.

RepIPV: http://hdl.handle.net/10400.19/6599

213. Anjos O, Guiné RPF, Santos AJA, Paula VB, Pereira H, Estevinho LM (2021) Evaluation of FT - Raman and FTIR – ATR spectroscopy for the quality evaluation of Lavandula spp. Honey. Open Agriculture, 6(1), 47-56.

RepIPV: http://hdl.handle.net/10400.19/6574

212. Guiné RPF, Correia P, Coelho C, Costa CA (2021) The role of edible insects to mitigate challenges for sustainability. Open Agriculture, 6(1), 24-36.

RepIPV: http://hdl.handle.net/10400.19/6573

211. Wongprawmas R, Mora C, Pellegrini N, Guiné RPF, Carini E, Sogari G, Vittadini E (2021) Food Choice Determinants and Perceptions of a Healthy Diet among Italian Consumers. Foods, 10(2), 318:1-23.

RepIPV: http://hdl.handle.net/10400.19/6569

210. Guiné RPF, Barroca MJ, Coldea TE, Bartkiene E, Anjos O (2021) Apple Fermented Products: An Overview of Technology, Properties and Health Effects. Processes, 9(2), 223: 1-27.

RepIPV: http://hdl.handle.net/10400.19/6552

209. Guiné RPF, Florença SG, Barroca MJ, Anjos O (2021) The duality of innovation and food development versus purely traditional foods. Trends in Food Science & Technology, 109(1), 16-24.

RepIPV: http://hdl.handle.net/10400.19/6541

208. Guiné RPF, Duarte J, Ferrão AC, Ferreira M, Correia P, Cardoso AP, Bartkiene E, Szűcs V, Nemes L, Ljubičić M, Černelič-Bizjak M, Isoldi K, El-Kenawy A, Ferreira V, Straumite E, Korzeniowska M, Vittadini E, Leal M, Frez-Muñoz L, Papageorgiou M, Djekić I (2021) The eating motivations scale (EATMOT): Development and validation by means of confirmatory factor analysis (CFA) and structural equation modelling (SEM). Slovenian Journal of Public Health, 60(1), 4-9.

RepIPV: http://hdl.handle.net/10400.19/6518

207. Djekic I, Nikoli A, Uzunovi M, Marijke A, Liu A, Han J, Brnčić M, Knežević N, Papademas P, Lemoniati K, Witte F, Terjung N, Papageorgiou M, Zinoviadou KG, Zotte AD, Pellattiero E, Sołowiej BG, Guiné RPF, Correia P, Sirbu A, Vasilescu L, Semenova AA, Kuznetsova OA, Brodnjak UV, Pateiro M, Lorenzo JM, Getya A, Kodak T, Tomasevic I (2021) Covid-19 pandemic effects on food safety - Multi-country survey study. Food Control, 122, 107800, 1-9.

RepIPV: http://hdl.handle.net/10400.19/6474

206. Guiné RPF, Teixeira-Lemos E, Ribeiro P, Ferreira M, Oliveira AM, Teixeira AR, Castro B, Rodrigues R, Santos S, Rodrigues A, Santos A (2020) Development and characterization of a ewe’s creamy cheese with aromatic plants. Journal of Hygienic Engineering and Design, 33, 152-161.

RepIPV: http://hdl.handle.net/10400.19/6571

205. Guiné RPF, Ferreira M, Correia P, Bartkiene E, Szűcs V, Tarcea M, Ranilović J, Černelič-Bizjak M, Isoldi K, EL-Kenawy A, Ferreira V, Klava D, Korzeniowska M, Vittadini E, Leal M, Frez-Muñoz L, Papageorgiou M, Djekić I (2020) Analysis of food buying behavior: A multinational study framework. Journal of Hygienic Engineering and Design, 33, 108-119.

RepIPV: http://hdl.handle.net/10400.19/6570

204. Gonçalves F, Gonçalves JC, Ferrão AC, Correia AP, Guiné RPF (2020) Evaluation of phenolic compounds and antioxidant activity in some edible ﬂowers. Open Agriculture, 5(1), 857-870.

RepIPV: http://hdl.handle.net/10400.19/6475

203. Guiné RPF (2020) Evaluation of texture of cheese by-products incorporated bread. Brazilian Journal of Food Technology, 23, e201931919, 1-12.

RepIPV: http://hdl.handle.net/10400.19/6476

202. Guiné RPF, Correia PMR (2020) Hazelnut: A Valuable Resource. International Journal of Food Engineering, 6(2), 67-72.

RepIPV: http://hdl.handle.net/10400.19/6429

201. Guiné RPF, Florença SG (2020) The Science behind Traditional Products: The Case of Portuguese Cheeses. International Journal of Food Engineering, 6(2), 45-51.

RepIPV: http://hdl.handle.net/10400.19/6430

200. Golpour I, Kaveh M, Chayjan RA, Guiné RPF (2020) Optimization of Infrared-convective Drying of White Mulberry Fruit Using Response Surface Methodology and Development of a Predictive Model through Artificial Neural Network. International Journal of Fruit Science, 20(S2), S1015-S1035.

RepIPV: http://hdl.handle.net/10400.19/6426

199. Guiné RPF, Gonçalves FJA, Oliveira SJ, Correia PMR (2020) Evaluation of Phenolic Compounds, Antioxidant Activity and Bioaccessibility in Physalis Peruviana L. International Journal of Fruit Science, 20(S2), S470-S490.

RepIPV: http://hdl.handle.net/10400.19/6427

198. Djekic I, Ilic J, Guiné RPF, Tomasevic I (2020) Can we understand food oral processing using Kano model? Case study with confectionery products. Journal of Texture Studies, 51(6), 861-869.

RepIPV: http://hdl.handle.net/10400.19/6425

197. Guiné RPF, Florença SG, Carpes S, Anjos O (2020) Study of the Influence of Sociodemographic and Lifestyle Factors on Consumption of Dairy Products: Preliminary Study in Portugal and Brazil. Foods, 9(12), 1775: 1-28.

RepIPV: http://hdl.handle.net/10400.19/6418

196. Sarić MM, Jakšić K, Čulin J, Guine RPF (2020) Environmental and Political Determinants of Food Choices: A Preliminary Study in a Croatian Sample. Environments, 7(11), 103: 1-20.

RepIPV: http://hdl.handle.net/10400.19/6407

195. Georgescu M, Tarcea M, Hadmas R, Seni G, Teodorescu C, Szasz S, Guine R, Abram Z (2020) Romanian population perception about food risk behavior starting from their social and cultural profile. Bulletin UASVM Food Science and Technology, 77(2), 10-16.

RepIPV: http://hdl.handle.net/10400.19/6406

194. Guiné RPF, Lima MJ (2020) Study of the drying kinetics and calculation of mass transfer properties in hot air drying of Cynara cardunculus. Open Agriculture, 5(1), 740-750.

RepIPV: http://hdl.handle.net/10400.19/6405

193. Zokaityte E, Lele V, Starkute V, Zavistanaviciute P, Cernauskas D, Klupsaite D, Ruzauskas M, Alisauskaite J, Baltrusaitytė A, Dapsas M, Siriakovaite K, Trunce S, Guiné RPF, Viskelis P, Steibliene V, Bartkiene E (2020) Antimicrobial, Antioxidant, Sensory Properties, and Emotions Induced for the Consumers of Nutraceutical Beverages Developed from Technological Functionalised Food Industry By-Products. Foods, 9(11), 1620: 1-34.

RepIPV: http://hdl.handle.net/10400.19/6397

192. Guiné RPF, Correia P, Leal M, Rumbak I, Barić IC, Komes D, Satalić Z, Sarić MM, Tarcea M, Fazakas Z, Jovanoska D, Vanevski D, Vittadini E, Pellegrini N, Szűcs V, Harangozó J, EL-Kenawy A, EL-Shenawy O, Yalçın E, Kösemeci C, Klava D, Straumite E, Ferreira M, Florença SG (2020) Cluster analysis to the factors related to information about food ﬁbers: A multinational study. Open Agriculture, 5(1), 593-606.

RepIPV: http://hdl.handle.net/10400.19/6389

191. Golpour I, Kaveh M, Chayjan RA, Guiné RPF (2020) Energetic and exergetic analysis of a convective drier: A case study of potato drying process. Open Agriculture, 5(1), 563-572.

RepIPV: http://hdl.handle.net/10400.19/6390

190. Barroca MJ, Guiné RPF, Amado AM, Ressurreição S, Silva AM, Marques MPM, Carvalho LAEB (2020) The drying process of Sarcocornia perennis: impact on nutritional and physico-chemical properties. Journal of Food Science and Technology, 57(12), 4443-4458.

RepIPV: http://hdl.handle.net/10400.19/6386

189. Guiné R, Ferreira M, Correia P , Leal M, Ferreira V, Rumbak I, EL-Kenawy A, Papageorgiou M, Szűcs V, Vittadini E, Klava D, Bartkiene E, Muñoz L, Korzeniowska M, Tarcea M, Djekić I, Bizjak M, Isoldi K (2020) Food choices as influenced by environmental concerns: study involving participants from 16 countries. Journal of Security and Sustainability Issues, 10(1), 61-71.

RepIPV: http://hdl.handle.net/10400.19/6385

188. Gunasekaran YK, Lele V, Sakiene V, Zavistanaviciute P, Zokaityte E, Klupsaite D, Bartkevics B, Guiné RPF, Bartkiene E (2020) Plant-based proteinaceous snacks: Effect of fermentation and ultrasonication on end-product characteristics. Food Science & Nutrition, 8(9), 4746-4756.

RepIPV: http://hdl.handle.net/10400.19/6378

187. Guiné RPF, Florença SG, Barroca MJ, Anjos O (2020) The Link between the Consumer and the Innovations in Food Product Development. Foods, 9(9), 1317:1-22.

RepIPV: http://hdl.handle.net/10400.19/6375

186. Boustani NM, Guiné RPF (2020) Food choice motivations and perception of a healthy diet in a developing Mediterranean country. Open Agriculture, 5(1), 485-495.

RepIPV: http://hdl.handle.net/10400.19/6364

185. Cardoso AP, Ferreira V, Leal M, Ferreira M, Campos S, Guiné RPF (2020) Perceptions about Healthy Eating and Emotional Factors Conditioning Eating Behaviour: A Study Involving Portugal, Brazil and Argentina. Foods, 9(9), 1236:1-14.

RepIPV: http://hdl.handle.net/10400.19/6358

184. Guiné RPF, Correia PMR, Reis C, Florença SG (2020) Evaluation of texture in jelly gums incorporating berries and aromatic plants. Open Agriculture, 5(1), 450-461.

RepIPV: http://hdl.handle.net/10400.19/6346

183. Yalçin E, Kösemeci C, Correia P, Karademir E, Ferreira M, Florença SG, Guiné RPF (2020) Evaluation of consumer habits and knowledge about dietary ﬁbre and ﬁbre-rich products in Turkish population. Open Agriculture, 5(1), 375-385.

RepIPV: http://hdl.handle.net/10400.19/6344

182. Guiné RPF, Florença SG, Moya KV, Anjos O (2020) Edible Flowers, Old Tradition or New Gastronomic Trend: A First Look at Consumption in Portugal versus Costa Rica. Foods, 9(8), 977:1-15.

RepIPV: http://hdl.handle.net/10400.19/6331

181. Guiné RPF, Souta A, Gürbüz B, Almeida E, Lourenço J, Marques L, Pereira R, Gomes R (2020) Textural Properties of Newly Developed Cookies Incorporating Whey Residue. Journal of Culinary Science & Technology, 18(4), 317-332.

RepIPV: http://hdl.handle.net/10400.19/6327

180. Guiné RPF, Bartkiene E, Szűcs V, Tarcea M, Ljubičić M, Černelič-Bizjak M, Isoldi K, EL-Kenawy A, Ferreira V, Straumite E, Korzeniowska M, Vittadini E, Leal M, Frez-Muñoz L, Papageorgiou M, Djekić I, Ferreira M, Correia P, Cardoso AP, Duarte J (2020) Study about Food Choice Determinants According to Six Types of Conditioning Motivations in a Sample of 11,960 Participants. Foods, 9(7), 888:1-18.

RepIPV: http://hdl.handle.net/10400.19/6315

179. Ferrão AC, Guiné RPF, Correia P, Ferreira M (2020) Influence of Environmental and Political Determinants on Food Choices in a Sample of Portuguese Population. Current Nutrition and Food Science, 16(5), 689– 697.

RepIPV: http://hdl.handle.net/10400.19/6314

178. Guiné RPF, Ferrão AC, Ferreira M, Correia P, Mendes M, Bartkiene E, Szűcs V, Tarcea M, Sarić MM, Černelič-Bizjak M, Isoldi K, EL-Kenawy A, Ferreira V, Klava D, Korzeniowska M, Vittadini E, Leal M, Frez-Muñoz L, Papageorgiou M, Djekić I (2020) Influence of sociodemographic factors on eating motivations – modelling through artificial neural networks (ANN). International Journal of Food Sciences and Nutrition, 71(5), 614–627.

RepIPV: http://hdl.handle.net/10400.19/6313

177. Sarić MM, Ljubičić M, Lapčić I, Guiné RPF (2020) Contribution of fruit, vegetables, whole cereals, and legumes to total fibre intake in adult Croatian Dalmatian population. Archives of Industrial Hygiene and Toxicology, 71(2), 138–145.

RepIPV: http://hdl.handle.net/10400.19/6292

176. Guiné RPF, Florença SG, Leal M, Rumbak I, Barić I, Komes D, Satalić Z, Sarić M, Tarcea M, Fazakas Z, Szűcs V, Harangozó J, Klava D, Straumite E (2020) Consumption of fibre rich foods: comparative study in different countries. Croatian Journal of Food Science and Technology, 12(1), 67– 76.

RepIPV: http://hdl.handle.net/10400.19/6290

175. Guiné RPF, Lemos ET (2020) Development of New Dairy Products with Functional Ingredients. Journal of Culinary Science & Technology, 18(3), 159 – 176.

RepIPV: http://hdl.handle.net/10400.19/6276

174. Guiné RPF, Correia PMR, Ferrão AC, Gonçalves F, Lerat C, El-Idrissi T, Rodrigo E (2020) Evaluation of phenolic and antioxidant properties of strawberry as a function of extraction conditions. Brazilian Journal of Food Technology, 23, e2019142.

RepIPV: http://hdl.handle.net/10400.19/6239

173. Ferreira M, Caral L, Campos S, Duarte J, Chaves C, Guiné R (2020) Learning Performance and School Dropout in Higher Education. Revista de Enfermería ROL, 43 (1), 304-310.

RepIPV: http://hdl.handle.net/10400.19/6116

172. Guiné RPF, Santos C, Rocha C, Marques C, Rodrigues C, Manita F, Sousa F, Félix M, Silva S, Rodrigues S. (2020) Whey-Bread, an Improved Food Product: Evaluation of Textural Characteristics. Journal of Culinary Science & Technology, 18(1), 40-53.

RepIPV: http://hdl.handle.net/10400.19/6081

171. Guiné RPF, Ferrão AC, Ferreira M, Duarte J, Nunes B, Morais P, Sanches R, Abrantes R. (2019) Eating habits and food knowledge in a sample of Portuguese university students. Agroalimentaria, 25(49), 137-156

RepIPV: http://hdl.handle.net/10400.19/6268

170. Guiné RPF, Gaião D, Costa DVTA, Correia PMR, Guerra LT, Correia HE, Costa CA. (2019) Bridges between family farming and organic farming: a study case of the Iberian Peninsula. Open Agriculture, 4(1), 727-736

RepIPV: http://hdl.handle.net/10400.19/6080

169. Guiné RPF, Ferrão AC, Ferreira M, Correia P, Cardoso AP, Duarte J, Rumbak I, Shehata A-M, Vittadini E, Papageorgiou M. (2019) The motivations that define eating patterns in some Mediterranean countries. Nutrition & Food Science, 49(6), 1126-1141

RepIPV: http://hdl.handle.net/10400.19/6078

168. Guiné RPF, Mendes M, Gonçalves F (2019) Optimization of bioactive compound’s extraction conditions from beetroot by means of artificial neural networks (ANN). Agricultural Engineering International: CIGR Journal, 21(4), 216-223

RepIPV: http://hdl.handle.net/10400.19/6042

167. Guiné RPF, Fontes L, Lima MJ (2019) Drying kinetics and mass transfer properties in the drying of thistle flower. Brazilian Journal of Food Technology, 22 (e2019051), 1-13

RepIPV: http://hdl.handle.net/10400.19/5792

166. Guiné RPF, Ferrão AC, Correia P, Cardoso AP, Ferreira M, Duarte J (2019) Influence of emotional determinants on the food choices of the Portuguese. EUREKA: Social and Humanities, 5, 31-44

RepIPV: http://hdl.handle.net/10400.19/5687

165. Guiné RPF, Fontes L, Lima MJ (2019) Evaluation of texture in Serra da Estrela cheese manufactured in different dairies. Open Agriculture, 4(1), 475-486

RepIPV: http://hdl.handle.net/10400.19/5634

164. Marques I, Botelho G, Guiné R (2019) Comparative study on nutritional composition of ﬁsh available in Portugal. Nutrition & Food Science, 49(5), 925-941.

RepIPV: http://hdl.handle.net/10400.19/5639

163. Cînpeanu O-C, Tarcea M, Cojan P, Iorga D, Olah P, Guiné RPF (2019) Perception of Healthy Eating among Romanian Adults. Journal of Interdisciplinary Medicine, 4(2), 77-86

RepIPV: http://hdl.handle.net/10400.19/5605

162. Guiné RPF, Florença SG, Ferrão AC, Correia PMR (2019) Investigation about the consumption of edible flowers in Portugal. Indian Journal of Traditional Knowledge, 18(3), 579-588

RepIPV: http://hdl.handle.net/10400.19/5578

161. Georgescu IM, Rus VA, Tarcea M, Ruta F, Fazakas Z, Guine R, Serban C, Iacob O, Frigy A (2019) Population preferences for sources that offers information about dietary fibres health effects - an international cross-sectional survey. Journal of the Pakistan Medical Association, 69(7), 985-990.

RepIPV: http://hdl.handle.net/10400.19/5569

160. Ferrão AC, Guiné RPF, Correia P, Ferreira M, Duarte J, Lima J (2019) Development of a Questionnaire to Assess People’s Food Choices Determinants. Current Nutrition and Food Science, 15(3), 281-295.

RepIPV: http://hdl.handle.net/10400.19/5500

159. Guiné RPF (2019) Study of Consumer Acceptance by Means of Questionnaire Survey Towards Newly Developed Yogurts with Functional Ingredients. Current Nutrition and Food Science, 15(3), 243-256.

RepIPV: http://hdl.handle.net/10400.19/5509

158. Guiné RPF, Correia PMR, Florença SG, Gonçalves IP (2019) Development of Products with Shiitake Mushroom: Chemical, Physical and Sensory Characterization. Chemistry Research Journal, 4(2), 30-39.

RepIPV: http://hdl.handle.net/10400.19/5507

157. Bartkiene E, Steibliene V, Adomaitiene V, Juodeikiene G, Cernauskas D, Lele V, Klupsaite D, Zadeike D, Jarutiene L, Guiné RPF (2019) Factors Affecting Consumer Food Preferences: Food Taste and Depression-Based Evoked Emotional Expressions with the Use of Face Reading Technology. BioMed Research International, Vol 2019, Article ID 2097415, 10 pages.

RepIPV: http://hdl.handle.net/10400.19/5496

156. Ferrão AC, Guiné RPF, Correia PMR (2019) Study of Consumer Acceptance About the Possible Commercialization of a Cheese with Berries. Current Nutrition and Food Science, 15 (2), 185-195.

RepIPV: http://hdl.handle.net/10400.19/5462

155. Guiné RPF (2019) The Use of Artificial Neural Networks (ANN) in Food Process Engineering. International Journal of Food Engineering. 5 (1), 15-21.

RepIPV: http://hdl.handle.net/10400.19/5452

154. Ferrão AC, Guiné RPF, Correia T, Rodrigues R (2019) Analysis of Drying Kinetics of Eggplant through Thin Layer Models and Evaluation of Texture and Colour Properties. Chemistry Research Journal. 4 (1), 24-32.

RepIPV: http://hdl.handle.net/10400.19/5443

153. Ferrão AC, Correia P, Ferreira M, Guiné RPF (2019) Perceptions towards healthy diet of the Portuguese according to area of work or studies. Zdravstveno Varstvo – Slovenian Journal of Public Health. 58 (1), 40-46.

RepIPV: http://hdl.handle.net/10400.19/5367

152. Correia P, Rodrigues MC, Mendes R, Guiné RPF. (2018) Physical Properties of Frozen Ewe’s Cheese. Journal of Advanced Agricultural Technologies, 5 (4), 307-312.

RepIPV: http://hdl.handle.net/10400.19/5453

151. Guiné RPF. (2018) Variation of physical properties of fruits with drying and kinetic study. Life Science Press, 1 (1), 40-47.

RepIPV: http://hdl.handle.net/10400.19/5276

150. Guiné RPF, Gonçalves C, Matos S, Gonçalves F, Costa DVTA, Mendes M. (2018) Modelling Through Artificial Neural Networks of the Phenolic Compounds and Antioxidant Activity of Blueberries. Iranian Journal of Chemistry and Chemical Engineering, 37(2), 193-2

RepIPV: http://hdl.handle.net/10400.19/5275

149. Guiné RPF, Matos S, Gonçalves C, Gonçalves F, Costa DVTA, Mendes M. (2018) Modeling the influence of production and storage conditions on the blueberry quality. Agricultural Engineering International, 20(2), 226-238.

RepIPV: http://hdl.handle.net/10400.19/5272

148. Guiné RPF, Costa CA. (2018) Compliance of agricultural practices used in family

farms with those recommended in organic farming. Open Agriculture, 3, 368-377.

RepIPV: http://hdl.handle.net/10400.19/5269

147. Barroca MJ, Guiné RPF, Florença SG. (2018) The Panorama of Usage of flowers forEating Purposes: Results from a Quastionnaire Survey. Journal of International Scientific Publications: Agriculture & Food, 6, 331-339.

RepIPV: http://hdl.handle.net/10400.19/5108

146. Guiné RPF, Correia PMR, Florença SG. (2018) Development of Jelly Gums with Fruits and Herbs: Colour and Sensory Evaluation. Journal of International Scientific Publications: Agriculture & Food, 6, 340-349.

RepIPV: http://hdl.handle.net/10400.19/5109

145. Guiné RPF, Gonçalves F, Lerat C, Idrissi TE, Rodrigo E, Correia PMR, Gonçalves JC (2018) Extraction of Phenolic Compounds with Antioxidant Activity from Beetroot (Beta Vulgaris L.). Current Nutrition & Food Science, 14(4), 350-357.

RepIPV: http://hdl.handle.net/10400.19/5072

144. Ferrão AC, Guiné RPF, Correia P, Ferreira M, Cardoso AP, Duarte J, Lima J. (2018) Perceptions towards a healthy diet among a sample of university people in Portugal. Nutrition & Food Science, 48(4), 669-688.

RepIPV: http://hdl.handle.net/10400.19/5062

143. Guiné RPF. (2018) Consumer Research on Innovative Jams Containing Ingredients with Potential Health Benefits. Journal of Scientific and Engineering Research, 5(5), 285-294.

RepIPV: http://hdl.handle.net/10400.19/5032

142. Guiné RPF. (2018) The Drying of Foods and its Effect on the Physical-Chemical, Sensorial and Nutritional Properties. International Journal of Food Engineering, 4(2), 93-100.

RepIPV: http://hdl.handle.net/10400.19/4976

141. Guiné RPF, Matos S, Gonçalves FJ, Costa D, Mendes M. (2018) Evaluation of phenolic compounds and antioxidant activity of blueberries and modelization by artificial neural networks. International Journal of Fruit Science, 18(2), 199-214.

RepIPV: http://hdl.handle.net/10400.19/4857

140. Guiné RPF, Correia PMR, Correia AC, Gonçalves F, Brito MFS, Ribeiro JRP. (2018) Effect of Drying Temperature on the Physical-chemical and Sensorial Properties of Eggplant (Solanum melongena L.). Current Nutrition & Food Science, 14(1), 28-39.

RepIPV: http://hdl.handle.net/10400.19/479

139. Guiné RPF, Brito MFS, Ribeiro JRP. (2017) Evaluation of Mass Transfer Properties in Convective Drying of Kiwi and Eggplant. International Journal of Food Engineering, 13(7), 13 pp. (article nº 20160257).

RepIPV: http://hdl.handle.net/10400.19/4793

138. Kïava D, Straumîte E, Krûma Z, Guiné RPF. (2017) Latvian citizens’ knowledge about dietary fibre. Proceedings of the Latvian Academy of Sciences. Section B, 71(6), 428–433.

RepIPV: http://hdl.handle.net/10400.19/4792

137. Correia PMR, Fonseca MM, Guiné RPF. (2017) Gluten-free bread: a case study. Journal of Advanced Agricultural Technologies, 4(4), 340-344.

RepIPV: http://hdl.handle.net/10400.19/4789

136. Andrade SC, Guiné RPF, Gonçalves FJA. (2017) Evaluation of phenolic compounds, antioxidant activity and bioaccessibility in white crowberry (Corema album). Journal of Food Measurement and Characterization, 11(4), 1936-19

RepIPV: http://hdl.handle.net/10400.19/4703

135. Tarcea M, Fazakas Z, Szucs V, Kovacs Z, Nagy EN, Olah P, Tilinca M, Guiné R. (2017) Mean Dietary Fiber Intake of Romanian Adults Results of a Survey Questionnaire. Revista de Chimie, 68(9), 2083-2087.

RepIPV: http://hdl.handle.net/10400.19/4702

134. Barroca MJ, Guiné RPF, Calado ARP, Correia PMR, Mendes M. (2017) Artificial neural network modelling of the chemical composition of carrots submitted to different pre-drying treatments. Journal of Food Measurement and Characterization, 11(4), 1815-1826.

RepIPV: http://hdl.handle.net/10400.19/4701

133. Correia PMR, Guiné RPF, Correia AC, Gonçalves F, Brito MFS, Ribeiro JRP. (2017) Physical, chemical and sensory properties of kiwi as influenced by drying conditions. Agricultural Engineering International, 19(3), 203-212.

RepIPV: http://hdl.handle.net/10400.19/4693

132. Gonçalves CF, Guiné RPF, Gonçalves F, Costa DVTA. (2017) Influence of production and conservation conditions on some physical and chemical properties of blueberries. Agricultural Engineering International, 19(3), 170-176.

RepIPV: http://hdl.handle.net/10400.19/4680

131. Guiné RPF, Duarte J, Ferreira M, Correia P, Leal M, Rumbak I, Baric I, Komes D, Satalic Z, Saric MM, Tarcea M, Fazakas Z, Jovanoska D, Vanevski D, Vittadini E, Pellegrini N, Szucs V, Harangozó J, EL-Kenawy A, EL-Shenawy O, Yalçin E, Kösemeci C, Klava D, Straumite E. (2017) Benefits of dietary fibre to human health: study from a multi-country platform. Nutrition & Food Science, 47(5), 688-699.

RepIPV: http://hdl.handle.net/10400.19/4659

130. Guiné RPF, Leitão SEB, Gonçalves FJA, Correia PMR. (2017) Evaluation of Colour in a Newly Developed Food Product: Fresh Cheese with Red Fruits. Journal of Scientific and Engineering Research, 4(7), 108-115.

RepIPV: http://hdl.handle.net/10400.19/4637

129. Guiné RPF, Santos E, Correia PMR. (2017) Edible Flowers: Knowledge and Consumption Habits. International Journal of Nutrition and Health Sciences, 1(3), 18-22.

RepIPV: http://hdl.handle.net/10400.19/4634

128. Andrade S, Gonçalves F, Guiné RPF. (2017) Contribution for the physical-chemical characterization of Portuguese Crowberry (Corema album). International Journal of Food Science and Nutrition, 2(4), 9-14.

RepIPV: http://hdl.handle.net/10400.19/4623

127. Ljubičić M, Sarić MM, Rumbak I, Barić IC, Komes D, Šatalić Z, Guiné RPF. (2017) Knowledge about dietary fibre and its health benefits: A cross-sectional survey of 2536 residents from across Croatia. Medical Hypotheses, 105, 25-31.

RepIPV: http://hdl.handle.net/10400.19/4622

126. Ljubičić M, Sarić MM, Barić IC, Rumbak I, Komes D, Šatalić Z, Guiné RPF. (2017) Consumer knowledge and attitudes toward healthy eating in Croatia: a cross-sectional study. Archives of Industrial Hygiene and Toxicology, 68(2), 153-158.

RepIPV: http://hdl.handle.net/10400.19/4625

125. Guiné RPF, Costa DVTA, Correia PMR, Costa CA, Correia HE, Castro M, Guerra LT, Seeds C, Coll C, Radics L, Arslan M, Soylu S, Tothova M, Toth P, Basile S. (2017) Professional training in organic food production: a cross-country experience. The International Journal of Information and Learning Technology, 34(3), 242-258.

RepIPV: http://hdl.handle.net/10400.19/4610

124. Guiné RPF, Ferreira M, Correia P, Duarte J. (2017) Study about How A Sample of Portuguese People Perceive the Health Benefits of Dietary Fibre. Current Nutrition and Food Science, 13(2), 137-146.

RepIPV: http://hdl.handle.net/10400.19/4549

123. Golpour I, Nejad MZ, Chayjan RA, Nikbakht AM, Guiné RPF, Dowlati M. (2017) Investigating shrinkage and moisture diffusivity of melon seed in a microwave assisted thin layer ﬂuidized bed dryer. Journal of Food Measurement and Characterization, 11(1), 1-11.

RepIPV: http://hdl.handle.net/10400.19/4467

122. Guiné RPF, Pedro A, Matos J, Barracosa P, Nunes C, Gonçalves FJ. (2017) Evaluation of phenolic compounds composition, antioxidant activity and bioavailability of phenols in dried thistle ﬂower. Journal of Food Measurement and Characterization, 11(1), 192-203.

RepIPV: http://hdl.handle.net/10400.19/4468

121. Guiné RPF, Roque ARF, Seiça FFA, Batista CEO. (2016) Effect of Chemical Pretreatments on the Physical Properties of Kiwi. International Journal of Food Engineering, 2(2), 90-95.

RepIPV: http://hdl.handle.net/10400.19/3644

120. Tarcea M, Fazakas Z, Ruta F, Rus V, Zugravu C, Guiné RPF. (2016) Romanian Knowledge and Attitudes Regarding Dietary Fibers. Bulletin UASVM Food Science and Technology, 73(2), 123-128.

RepIPV: http://hdl.handle.net/10400.19/3473

119. Ferreira M, Guiné RPF, Duarte J, Correia P, Leal M, Rumbak I, Barić IC, Komes D, Satalić Z, Sarić MM, Tarcea M, Fazakas Z, Jovanoska D, Vanevski D, Vittadini E, Pellegrini N, Szűcs V, Harangozó J, EL-Kenawy A, EL-Shenawy O, Yalçın E, Kösemeci C, Klava D, Straumite E. (2016) Sources of Information about Dietary Fibre: A Cross-Country Survey. The European Proceedings of Social and Behavioural Sciences EpSBS, Volume XVI, 7-17.

RepIPV: http://hdl.handle.net/10400.19/3461

118. Szűcs V, Fazakas Z, Tarcea M, Guiné RPF. (2016) Consumers knowledge about dietary ﬁbre – results of a survey questionnaire in Hungary and Romania. Acta Alimentaria, 45(4), 469-476.

RepIPV: http://hdl.handle.net/10400.19/3410

117. Guiné RPF, Duarte J, Ferreira M, Correia P, Leal M, Rumbak I, Barić IC, Komes D, Satalić Z, Sarić MM, Tarcea M, Fazakas Z, Jovanoska D, Vanevski D, Vittadini E, Pellegrini N, Szűcs V, Harangozó J, EL-Kenawy A, EL-Shenawy O, Yalçın E, Kösemeci C, Klava D, Straumite E. (2016) Knowledge about sources of dietary ﬁbres and health effects using a validated scale: a cross-country study. Public Health, 141, 100-112.

RepIPV: http://hdl.handle.net/10400.19/3368

116. Guiné RPF, Fernandes SR, Abrants JL, Cardososo AP, Ferreira M. (2016) Factors Affecting the Body Mass Index in Adolescents in Portuguese Schools. Croatian Journal of Food Technology, Biotechnology and Nutrition, 11(1-2), 58-64.

RepIPV: http://hdl.handle.net/10400.19/3359

115. Guiné RPF, Gonçalves CF, Gonçalves F, Costa DVTA. (2016) Some factors that may affect the physical-chemical properties of blueberries. Agricultural Engineering International: CIGR Journal, 18(3), 334-342.

RepIPV: http://hdl.handle.net/10400.19/3357

114. Guiné RPF, Gonçalves JC, Calado ARP, Correia PMR. (2016) Evaluation of thermo-physical properties and drying kinetics of carrots in a convective hot air drying system. Agricultural Engineering International: CIGR Journal, 18(3), 245-257.

RepIPV: http://hdl.handle.net/10400.19/3356

113. Guiné RPF, Duarte J, Ferreira M, Correia P, Leal M, Rumbak I, Barić IC, Komes D, Satalić Z, Sarić MM, Tarcea M, Fazakas Z, Jovanoska D, Vanevski D, Vittadini E, Pellegrini N, Szűcs V, Harangozó J, EL-Kenawy A, EL-Shenawy O, Yalçın E, Kösemeci C, Klava D, Straumite E. (2016) Knowledge about dietary fibres (KADF): development and validation of an evaluation instrument through structural equation modelling (SEM). Public Health, 138, 108-118. RepIPV: http://hdl.handle.net/10400.19/3351

112. Guiné RPF, Ramalhosa ECD, Valente LP. (2016) New Foods, New Consumers: Innovation in Food Product Development. Current Nutrition and Food Science, 12(3), 175-189. [Artigo]

(Scopus) (SCImago SJR (2016) = Q3)

RepIPV: http://hdl.handle.net/10400.19/3311

111. Guiné RPF, Tenreiro MIC, Correia AC, Correia PMR, Barracosa P. (2016) Analysis of factors influencing the physical, chemical and sensorial properties of Serra da Estrela cheeses. Journal of Food Measurement and Characterization, 10(3), 643-642.

RepIPV: http://hdl.handle.net/10400.19/3309

110. Oliveira SF, Gonçalves FJA, Correia PMR, Guiné RPF. (2016) Physical properties of Physalis peruviana L. Open Agriculture, 1(1), 55-59.

RepIPV: http://hdl.handle.net/10400.19/3308

109. Guiné RPF, Ferreira M, Correia P, Duarte J, Leal M, Rumbak I, Barić IC, Komes D, Satalić Z, Sarić MM, Tarcea M, Fazakas Z, Jovanoska D, Vanevski D, Vittadini E, Pellegrini N, Szűcs V, Harangozó J, EL-Kenawy A, EL-Shenawy O, Yalçın E, Kösemeci C, Klava D, Straumite E. (2016) Knowledge about dietary fibre: a fibre study framework. International Journal of Food Sciences and Nutrition, 67(6), 707-714.

RepIPV: http://hdl.handle.net/10400.19/3299

108. Correia P, Vitor A, tenreiro M, Correia AC, Madanelo J, Guiné RPF. (2016) Effect of different thistle flower ecotypes as milk-clotting in Serra da Estrela cheese. Nutrition & Food Science, 46(4), 458-475.

RepIPV: http://hdl.handle.net/10400.19/3297

107. Guiné RPF. (2016) Evaluation of colour and texture of a Portuguese traditional sweet: “egg chestnut”. Journal of International Scientific Publications, 4, 16

RepIPV: http://hdl.handle.net/10400.19/3255

106. Guiné RPF, Ferreira M, Correia P, Duarte J. (2016) The assessment of the level of knowledge about dietary fibre among the Portuguese population. Journal of International Scientific Publications, 4, 171-180.

RepIPV: http://hdl.handle.net/10400.19/3256

105. Guiné RPF, Matos M, Henriques C, Correia P. (2016) Preferences and consumer habits related to bread in the centre of Portugal. Nutrition & Food Science, 46(3), 306-320.

RepIPV: http://hdl.handle.net/10400.19/3235

104. Calado ARP, Gonçalves JC, Correia PMR, Guiné RPF. (2016) Time Evolution of Physicochemical Properties of Carrots During the Drying Process. Current Biochemical Engineering, 3(2), 139-153.

RepIPV: http://hdl.handle.net/10400.19/3223

103. Guiné RPF, Gonçalves FJ. (2016) Bioactive Compounds in Some Culinary Aromatic Herbs and Their Effects on Human Health. Mini-Reviews in Medicinal Chemistry, 16(11), 855-866.

RepIPV: http://hdl.handle.net/10400.19/3195

102. Guiné RPF, Duarte J, Ferreira M, Correia P, Leal M, Rumbak I, Baric IC, Komes D, Satalic Z, Saric MM, Tarcea M, Fazakas Z, Jovanoska D, Vanevski D, Vittadini E, Pellegrini N, Szucs V, Harangozó J, EL-Kenawy A, EL-Shenawy O, Yalcin E, Kösemeci C, Klava D, Straumite E. (2016) Attitudes Towards Dietary Fibre on a Multicultural Basis: A Fibre Study Framework. Current Nutrition & Food Science, 12(2), 132-141.

RepIPV: http://hdl.handle.net/10400.19/3163

101. Guiné RPF, Fernandes SR. (2016) Cluster Analysis to the Factors Related to the Dissemination of Information About Healthy Eating in a School Population of Young Adolescents. Current Nutrition & Food Science, 12(2), 80-89.

RepIPV: http://hdl.handle.net/10400.19/3162

100. Guiné RPF, Rodrigues AP, Ferreira S, Gonçalves F. (2016) Development of Yogurts Enriched with Antioxidants from Wine. Journal of Culinary Science & Technology, 14(3), 263-275.

RepIPV: http://hdl.handle.net/10400.19/3141

99. Guiné RPF, Costa DVTA, Correia PMR, Costa CA, Correia HE, Castro M, Guerra LT, Seeds C, Coll C, Radics L, Arslan M, Soylu S, Tothova M, Toth P, Basile S. (2016) Designing training in organic farming on a multinational basis. The International Journal of Information and Learning Technology, 33(2), 99-114.

RepIPV: http://hdl.handle.net/10400.19/3108

98. Guiné RPF, Roque ARF, Gonçalves F, Correia PMR. (2016) Development of an innovative jambased on beetroot. Journal of Food Science Research, 1(2), 49-53.

RepIPV: http://hdl.handle.net/10400.19/3096

97. Szucs V, Harangozo J, Guiné RPF. (2016) Consumer knowledge about dietary fibre – Results of a national questionnaire survey [Az élelmi rostokkal kapcsolatos fogyasztói ismeret – Hazai kérdőíves felmérés eredményei]. Orvosi Hetilap, 157(8), 302-309. [in Hungarian]

RepIPV: http://hdl.handle.net/10400.19/30878

96. Guiné RPF, Fernandes SR. (2016) Regression model of the factors that influence weight of young adolescents. Journal of Food Science Research, 1(1), 39-48.

RepIPV: http://hdl.handle.net/10400.19/2992

95. Correia PMR, Alves M, Lemos D, Guiné RPF. (2016) Contribuition for the physical characterization of carolino rice. Journal of Food Science Research, 1(1), 32-38.

RepIPV: http://hdl.handle.net/10400.19/3001

94. Costa CA, Arslan M, Basile S, Castro M, Coll C, Correia H, Correia P, Guerra LT, Guiné R, MacDonald J, Radics L, Soylu S, Teixeira D, Tothova M, Toth P. (2015) ECONewFARMERs Building a future for new farmers in ecological farming through vocational training. Hungarian Agricultural Research, 2015/4, 26-30.

RepIPV: http://hdl.handle.net/10400.19/3110

93. Correia PMR, Gonzaga M, Batista LM, Beirão-Costa, ML, Guiné RPF. (2015) Development and Characterization of Wheat Bread with Lupin Flour. International Journal of Biological, Biomolecular, Agricultural, Food and Biotechnological Engineering, 9(10), 923-927.

RepIPV: http://hdl.handle.net/10400.19/2941

92. Guiné RPF, Matos SR, Costa DVTA, Gonçalves FJ. (2015) Statistical Analysis of the Factors that Influence the Properties of Blueberries from Cultivar Bluecrop. International Journal of Biological, Biomolecular, Agricultural, Food and Biotechnological Engineering, 9(10), 917-922.

RepIPV: http://hdl.handle.net/10400.19/2927

91. Guiné RPF, Costa DVTA, Correia PMR, Castro M, Guerra LT, Costa CA. (2015) Contribution for Rural Development through Training in Organic Farming. International Journal of Biological, Biomolecular, Agricultural, Food and Biotechnological Engineering, 9(10), 923-929.

RepIPV: http://hdl.handle.net/10400.19/2928

90. Guiné RPF. (2015) Bee Pollen: Chemical Composition and Potential Beneficial Effects on Health. Current Nutrition & Food Science, 11(4), 301-308.

RepIPV: http://hdl.handle.net/10400.19/2920

89. Guiné RPF, Almeida IC, Correia AC, Gonçalves FJ. (2015) Evaluation of the physical, chemical and sensory properties of raisins produced from grapes of the cultivar Crimson. Journal of Food Measurement and Characterization, 9(3), 337-346.

RepIPV: http://hdl.handle.net/10400.19/2911

88. Szűcs V, Harangozó J, Guiné RPF. (2015) Relationship between the Dietary Fibre Consumption and the Level of Knowledge. International Proceedings of Chemical, Biological and Environmental Engineering, 86: 83-87.

RepIPV: http://hdl.handle.net/10400.19/2910

87. Paula FJA, Guiné RPF, Lopes LC, Duarte AC, Fragata AOS, Reia MAL. (2015) Effects of Pre- and Post-Harvest Factors on the Selected Elements Contents in Fruit Juices. Czech Journal of Food Sciences, 33(4): 384-391.

RepIPV: http://hdl.handle.net/10400.19/2905

86. Guiné RPF, Gonçalves FJ. (2015) Chemistry and Health Effects of Bioactive Compounds in Selected Culinary Aromatic Herbs. Current Nutrition & Food Science, 11(2), 145-164.

RepIPV: http://hdl.handle.net/10400.19/2849

85. Guiné RPF, Barroca MJ, Gonçalves FJ, Alves M, Oliveira S, Correia PMR. (2015) Effect of Drying on Total Phenolic Compounds, Antioxidant Activity, and Kinetics Decay in Pears. International Journal of Fruit Science, 15(2), 173-186.

RepIPV: http://hdl.handle.net/10400.19/2803

84. Guiné RPF, Figueiredo ARB, Correia PMR, Gonçalves FJ. (2015) Chemical and Sensorial Evaluation of a Newly Developed Bean Jam. International Journal of Biological, Food, Veterinary and Agricultural Engineering, 9(4), 322-326.

RepIPV: http://hdl.handle.net/10400.19/2783

83. Andrade SC, Oliveira SF, Guiné RPF, Correia PMR. (2015) Determination of Some Chemical Properties of Uncommon Flours. International Journal of Biological, Food, Veterinary and Agricultural Engineering, 9(4), 295-298.

RepIPV: http://hdl.handle.net/10400.19/2782

82. Guiné RPF, Tenreiro MIC, Correia AC, Barracosa P, Correia PMR. (2015) Effect of Thistle Ecotype in the Physical-Chemical and Sensorial Properties of Serra da Estrela Cheese. International Journal of Biological, Food, Veterinary and Agricultural Engineering, 9(4), 290-294.

RepIPV: http://hdl.handle.net/10400.19/2781

81. Gonçalves C, Guiné RPF, Teixeira D, Gonçalves FJ. (2015) Evaluation of Bioactive Phenols in Blueberries from Different Cultivars. International Journal of Biological, Food, Veterinary and Agricultural Engineering, 9(4), 281-284.

RepIPV: http://hdl.handle.net/10400.19/2780

80. Guiné RPF, Almeida CFF, Correia PMR, Mendes M. (2015) Modelling the Influence of Origin, Packing and Storage on Water Activity, Colour and Texture of Almonds, Hazelnuts and Walnuts Using Artificial Neural Networks. Food and Bioprocess Technology, 8(5), 1113-1125.

RepIPV: http://hdl.handle.net/10400.19/2754

79. Guiné RPF, Almeida CFF, Correia PMR. (2015) Influence of packaging and storage on some properties of hazelnuts. Journal of Food Measurement and Characterization, 9(1), 11-19.

RepIPV: http://hdl.handle.net/10400.19/2599

78. Cruz AC, Guiné RPF, Gonçalves JC. (2015) Drying Kinetics and Product Quality for Convective Drying of Apples (cvs. Golden Delicious and Granny Smith). International Journal of Fruit Science, 15(1), 54-78.

RepIPV: http://hdl.handle.net/10400.19/2375

77. Davim S, Andrade S, Oliveira S, Pina A, Barroca MJ, Guiné RPF. (2015) Development of Fruit Jams and Juices Enriched with Fructooligosaccharides. International Journal of Fruit Science, 15(1), 100-116.

RepIPV: http://hdl.handle.net/10400.19/2376

76. Guiné RPF, Barroca MJ, Gonçalves FJ, Alves M, Oliveira S, Mendes M. (2015) Artificial neural network modelling of the antioxidant activity and phenolic compounds of bananas submitted to different drying treatments. Food Chemistry, 168(1), 454-459.

RepIPV: http://hdl.handle.net/10400.19/2240

75. Guiné RPF, Barroca MJ (2014) Quantification of browning kinetics and colour change for quince (Cydonia oblonga Mill.) exposed to atmospheric conditions. Agricultural Engineering International: the CIGR Ejournal, 16(4), 285-298.

RepIPV: http://hdl.handle.net/10400.19/2526

74. Guiné RPF, Martinho CAC, Barroca MJ, Viseu CM. (2014) Knowledge and attitudes regarding dietaryfibres: a consumer survey in Portuguese population. Journal of Basic and Applied Research International, 1(1), 1-12.

RepIPV: http://hdl.handle.net/10400.19/2496

73. Guiné RPF. Almeida CFF, Correia PMR. (2014) Effect of packaging and conservation conditions on some physical-chemical properties of almonds. Journal of Hygienic Engineering and Design, 8, 82-87.

RepIPV: http://hdl.handle.net/10400.19/2425

72. Correia PMR, Vítor A, Ternreiro M, Correia AC, Pinto A, Correia P, Madanelo J, Vacas M, Guiné R. (2014) Influence of different processing parameters in physical and sensorial properties of Serra de Estrela cheese. Journal of Hygienic Engineering and Design, 8, 135-140.

RepIPV: http://hdl.handle.net/10400.19/2424

71. Correia PMR, Alves M, Lemos D, Guiné RPF. (2014) Contribution for physical characterization of aromatic rice. Journal of Hygienic Engineering and Design, 6, 182-186.

RepIPV: http://hdl.handle.net/10400.19/2315

70. Guiné RPF, Sério SAI, Correia PMR, Barroca MJ. (2014) Effect of pre-treatment on some physical-chemical properties of dried carrots. Journal of Hygienic Engineering and Design, 6, 187-191.

RepIPV: http://hdl.handle.net/10400.19/2314

69. Guiné RPF, Henriques F, Barroca MJ. (2014) Influence of drying treatments on the physical and chemical properties of cucumber. Journal of Food Measurement and Characterization, 8(3), 195-206.

RepIPV: http://hdl.handle.net/10400.19/2237

68. Guiné RPF, Barroca MJ. (2014) Evaluation of the browning kinetics for bananas and pears submitted to convective drying. Current Biochemical Engineering, 1(2), 165-172.

RepIPV: http://hdl.handle.net/10400.19/2232

67. Guiné RPF, Soutinho SMA, Gonçalves FJ. (2014) Phenolic compounds and antioxidant activity in red fruits produced in organic farming. Croatian Journal of Food Science and Technololy, 6(1), 15-26.

RepIPV: http://hdl.handle.net/10400.19/2233

66. Guiné RPF, Ferreira P, Roque AR, Pinto H, Tomás A. (2014) Port Wine “Caviar”: Product Development, Sensorial Analysis, and Marketing Evaluation. Journal of Culinary Science & Technology, 12(4), 294-305.

RepIPV: http://hdl.handle.net/10400.19/2210

65. Davim S, Patkay G, Monspart-Sényi J, Kokai L, Guiné RPF. (2014) Development of Functional Foods Enriched with Inulin. Current Nutrition & Food Science, 10(2), 128-133.

RepIPV: http://hdl.handle.net/10400.19/2209

64. Guiné RPF, Barroca MJ, Pereira D, Correia PMR. (2014) Adsorption isotherms of maria biscuits from different brands. Journal of Food Process Engineering, 37(3), 329-337.

RepIPV: http://hdl.handle.net/10400.19/2207

63. Guiné RPF, Cruz AC, Mendes M. (2014) Convective drying of apples: kinetic study, evaluation of mass transfer properties and data analysis using artificial neural networks. International Journal of Food Engineering, 10(2), 281-299.

RepIPV: http://hdl.handle.net/10400.19/2192

62. Santos SCRVL, Guiné RPF, Barros A. (2014) Effect of drying temperatures on the phenolic composition and antioxidant activity of pears of Rocha variety (Pyrus communis L.). Journal of Food Measurement and Characterization, 8(2), 105-112.

RepIPV: http://hdl.handle.net/10400.19/2099

61. Rodrigues AMDP, Correia PMR, Guiné RPF. (2014) Physical, chemical and sensorial properties of healthy and mixture breads in Portugal. Journal of Food Measurement and Characterization, 8(2), 70-80.

RepIPV: http://hdl.handle.net/10400.19/2100

60. Guiné RPF. (2014) Health effects associated with bioactive molecules in olive oil. International Journal of Medical and Biological Frontiers, 20(1), 12 pp.

RepIPV: http://hdl.handle.net/10400.19/2076

59. Guiné RPF, Barroca MJ. (2014) Influence of processing and storage on fruit juices phenolic compounds. International Journal of Medical and Biological Frontiers, 20(1), 14 pp.

RepIPV: http://hdl.handle.net/10400.19/2077

58. Davim S, Patkai G, Monspart-Sényi J, Kokai L, Guiné RPF. (2014) Development of fruit derived products enriched with inulin. International Journal of Medical and Biological Frontiers, 20(1), 9 pp.

RepIPV: http://hdl.handle.net/10400.19/2078

57. Silva V, Figueiredo AR, Costa JJ, Guiné RPF. (2014) Experimental and mathematical study of the discontinuous drying kinetics of pears. Journal of Food Engineering, 134, 30-36.

RepIPV: http://hdl.handle.net/10400.19/2074

56. Pereira D, Correia PMR, Guiné RPF. (2013) Analysis of the physical-chemical and sensorial properties of Maria type cookies. Acta Chimica Slovaca, 6(2), 269-280.

RepIPV: http://hdl.handle.net/10400.19/1931

55. Santos SCRVL, Guiné RPF, Barros AI. (2013) Influence of Drying on the Properties of Pears of the Rocha Variety (Pyrus communis L.). International Journal of Food Engineering, 9(2), 197-207.

RepIPV: http://hdl.handle.net/10400.19/1810

54. Rodrigues TH, Lima MJR, Guiné RPF, Lemos ET. (2013) Evaluation of Eating Habits among Portuguese University Students: A Preliminary Study. World Academy of Science, Engineering and Technology, 79, 481-485.

RepIPV: http://hdl.handle.net/10400.19/1785

53. Soutinho SMA, Guiné RPF, Jordão A, Gonçalves F. (2013) Phenolic Compounds in Red Fruits Produced in Organic Farming at Maturation Stage. World Academy of Science, Engineering and Technology, 79, 473-476.

RepIPV: http://hdl.handle.net/10400.19/1786

52. Guiné RPF, Marques BL (2013) Evaluation of Texture of Packhams Pears. World Academy of Science, Engineering and Technology, 79, 406-410.

RepIPV: http://hdl.handle.net/10400.19/1787

51. Guiné RPF, Dias A, Peixoto A, Matos M, Gonzaga M, Silva M (2012) Application of molecular gastronomy principles to the development of a powdered olive oil and market study aiming at its commercialization. International Journal of Gastronomy and Food Science, 1, 101-106.

RepIPV: http://hdl.handle.net/10400.19/1788

50. Martinho CAC, Correia AC, Gonçalves FM, Abrantes JL, Carvalho R, Guiné RPF (2013) Study about the knowledge and attitudes of the portuguese population about food fibres. Current Nutrition & Food Science, 9 (3), 180-188.

RepIPV: http://hdl.handle.net/10400.19/1789

49. Guiné RPF, Barros A, Queirós A, Pina A, Vale A, Ramoa H, Folha J, Carneiro R. (2013) Development of a Solid Vinaigrette and Product Testing. Journal of Culinary Science & Technology, 11 (3), 259-274.

RepIPV: http://hdl.handle.net/10400.19/1723

48. Guiné RPF, Barroca MJ, Silva V. (2013) Mass transfer properties of pears for different drying methods. International Journal of Food Properties, 16 (2), 251-262.
RepIPV: http://hdl.handle.net/10400.19/1486

47. Guiné R. (2013) Variation of textural attributes of S. Bartolomeu pears at maturation, storage, and drying. International Journal of Food Properties, 16 (1), 180-192.

RepIPV: http://hdl.handle.net/10400.19/1249

46. Henriques F, Guiné RPF, Barroca MJ (2012) Chemical properties of pumpkin dried by different methods. Croatian Journal of Food Technology, Biotechnology and Nutrition, 7 (1-2), 98-105.

RepIPV: http://hdl.handle.net/10400.19/1134

45. Henriques F, Guiné RPF, Barroca MJ (2012) Influence of drying treatment on physical properties of pumpkin. Croatian Journal of Food Technology, Biotechnology and Nutrition, 7 (Special Issue), 53-58.

RepIPV: http://hdl.handle.net/10400.19/1120

44. Guiné RPF (2012) Sweet samosas: a new food product in the Portuguese market. Academic Research International, 2(3), 70-81.

RepIPV: http://hdl.handle.net/10400.19/1119

43. Guiné RPF, Lima MJR (2012) Some developments regarding functional food products (functional foods). Current Nutrition & Food Science, 8(2), 102-111.

RepIPV: http://hdl.handle.net/10400.19/1118

42. Guiné RPF, Costa E, Santos S, Correia AC, Correia PMR, Pato L (2012) Food Product development: whey cheese with pumpkin jam. Academic Research International, 2(1), 52-59.

RepIPV: http://hdl.handle.net/10400.19/1040

41. Guiné RPF, Henriques F, Barroca MJ. (2012) Mass transfer coefficients for the drying of pumpkin (Curcubita moschata) and dried product quality. Food and Bioprocess Technologies, 5(1), 176-183.

RepIPV: http://hdl.handle.net/10400.19/1028

40. Guiné RPF, Barroca MJ (2012) Effect of drying treatments on texture and color of vegetables (pumpkin and green pepper). Food and Bioproducts Processing, 90(1), 58-63.

RepIPV: http://hdl.handle.net/10400.19/1003

39. Nunes C, Silva L, Fernandes AP, Guiné RPF, Domingues MRM, Coimbra MA. (2012) Occurrence of cellobiose residues directly linked to galacturonic acid in pectic polysaccharides. Carbohydrate Polymers, 87(1), 620-626.

RepIPV: http://hdl.handle.net/10400.19/1002

38. Coimbra MA, Nunes C, Cunha PR, Guiné R (2011) Amino acid profile and Maillard compounds of sun-dried pears. Relation with the reddish brown colour of the dried fruits. European Food Research and Technology, 233(4), 637-646.

RepIPV: http://hdl.handle.net/10400.19/1039

37. Guiné RPF, Barroca MJ. (2011) Influence of freeze-drying treatment on the texture of mushrooms and onions. Croatian Journal of Food Science and Technology, 3(2), 26-31.

RepIPV: http://hdl.handle.net/10400.19/1027

36. Pinho S, Barroca MJ, Guiné RPF. (2011) Study of the convective drying of pumpkin (Cucurbita máxima). Food and Bioproducts Processing, 89(4), 422-428.

RepIPV: http://hdl.handle.net/10400.19/1001

35. Guiné RPF, Barroca MJ. (2011) Effect of Drying on the Textural Attributes of Bell Pepper and Pumpkin. Drying Technology, 29(16), 1911-1919.

RepIPV: http://hdl.handle.net/10400.19/1000

34. Guiné RPF. (2011) Influence of Drying Method on Some Physical and Chemical Properties of Pears. International Journal of Fruit Science, 11(3), 245-255.

RepIPV: http://hdl.handle.net/10400.19/999

33. Guiné RPF, Barroca MJ, Lima MJR. (2011) Comparative study of the drying of pears using different drying systems. International Journal of Fruit Science, 11(1), 55-73.

RepIPV: http://hdl.handle.net/10400.19/998

32. Guiné RPF, Andrade S, Correia AC, Jordão AM, Lopes AD, Ferreira, D. (2011) Evaluation of Textural Properties in Apples of Regional Varieties. International Journal of Food Properties, 14(2), 331-338.

RepIPV: http://hdl.handle.net/10400.19/997

31. Guiné RPF (2010) Analysis of the drying kinetics of S. Bartolomeu pears for different drying systems. EJournal of Environmental, Agricultural and Food Chemistry, 9(11), 1772-1783.

RepIPV: http://hdl.handle.net/10400.19/1394

30. Guiné RPF, Lima MJ, Barroca MJ. (2010) Role and health benefits of different functional food components. International Journal of Medical and Biological Frontiers, 19(9).

RepIPV: http://hdl.handle.net/10400.19/1393

29. Guiné RPF, Andrade S, Sousa R, Alves A, Teixeira L, Figueiredo C, Fonseca S, Soares S, Correia AC, Jordão AM, Lopes AD, Ferreira D. (2010) Properties of regional portuguese apple cultivars produced in conventional and organic modes. International Journal of Fruits Science, 10(4), 416-424.

RepIPV: http://hdl.handle.net/10400.19/1392

28. Guiné RPF, Lopes P, Barroca MJ. (2010) Empirical models to describe the solar drying of S. Bartolomeu pears. Journal of Mathematics and Technology, 4, 8-15.

RepIPV: http://hdl.handle.net/10400.19/1391

27. Guiné RPF, Sousa R, Alves A, Teixeira L, Figueiredo C, Fonseca S, Soares S, Sousa I, Almeida P, Correia AC, Jordão AM, Lopes AD, Ferreira D. (2010) Phenolic, dietetic fibre and sensorial analyses of apples from regional varieties produced in conventional and biological mode. Agricultural Engineering International: the CIGR Ejournal, 12(2), 70-78.

RepIPV: http://hdl.handle.net/10400.19/1390

26. Guiné RPF, Lima MJ, Pato L, Correia AC, Gonçalves F, Costa E, Santos S (2010) Consumer study and sensorial evaluation of a newly developed spicy strawberry syrup. International Journal of Academic Research, 2(3), 173-178.

RepIPV: http://hdl.handle.net/10400.19/1389

25. Mota CL, Luciano C, Dias A, Barroca MJ, Guiné RPF. (2010) Convective drying of onion: Kinetics and nutritional evaluation. Food and Bioproducts Processing, 88(2-3), 115-123.

RepIPV: http://hdl.handle.net/10400.19/1388

24. Guiné RPF, Sousa R, Alves A, Figueiredo C, Fonseca S, Soares S, Correia AC, Jordão A, Lopes A, Ferreira D. (2009) Composition of apples from regional varieties in different harvest years. International Journal of Fruit Science, 9(4), 360-371.

RepIPV: http://hdl.handle.net/10400.19/1387

23. Guiné R, Lopes P, Barroca MJ, Ferreira DMS. (2009) Effcet of ripening stage on the solar drying kinetics and properties of S. Bartolomeu pears (Pirus Communis L.). International Journal of Academic Research, 1(1), 46-52.

RepIPV: http://hdl.handle.net/10400.19/1386

22. Guiné RF. (2009) Sorption isotherms of pears using different models. International Journal of Fruit Science, 9(1), 11-22.

RepIPV: http://hdl.handle.net/10400.19/1385

21. Guiné RPF. (2008) Pear drying: Perspectives for convective drying and nutritional evaluation. Acta Horticulturae (ISHS), 800, 1047-1052.

RepIPV: http://hdl.handle.net/10400.19/1384

20. Guiné RPF. (2008) Pear drying: experimental validation of a mathematical prediction model. Food and Bioproducts Processing, 86(4), 248-253.

RepIPV: http://hdl.handle.net/10400.19/1380

19. Guiné RPF, Lima MJ. (2008) Overview and developments regarding functional foods and beverages. Current Nutrition & Food Science, 4(4), 298-304.

RepIPV: http://hdl.handle.net/10400.19/1382

18. Guiné RPF, Ferreira DMS, Barroca MJ, Gonçalves FM. (2007) Study of the solar drying of pears. International Journal of Fruit Science, 7(2), 101-118.

RepIPV: http://hdl.handle.net/10400.19/1378

17. Guiné RPF, Ferreira DMS, Barroca MJ, Gonçalves FM. (2007) Study of the drying kinetics of solar-dried pears. Biosystems Engineering, 98(4), 422-429.

RepIPV: http://hdl.handle.net/10400.19/1375

16. Faustino JMF, Barroca MJ, Guiné RPF. (2007) Study of the drying kinetics of green bell pepper and chemical characterization. Food and Bioproducts Processing, 85(C3), 163-170.

RepIPV: http://hdl.handle.net/10400.19/1383

15. Guiné RPF, Rodrigues AE, Figueiredo MM. (2007) Modelling and simulation of pear drying”. Applied Mathematics and Computation, 192(1), 69-77.

RepIPV: http://hdl.handle.net/10400.19/1303

14. Guiné RPF. (2006) Moisture diffusivity in pears: Experimental determination and derivation of a mathematical prediction model. International Journal of Food Science and Technology, 41, 1177-1181.

RepIPV: http://hdl.handle.net/10400.19/1379

13. Guiné RPF, Ramos A, Figueiredo MM. (2006) Shrinkage characteristics and porosity of pears during drying. Drying Technology, 24(11), 1525-1530.

RepIPV: http://hdl.handle.net/10400.19/1377

12. Guiné RPF. (2006) Influence of drying method on the density and porosity of pears. Food and Bioproducts Processing, 84(C3), 179-185.

RepIPV: http://hdl.handle.net/10400.19/1362

11. Barroca MJ, Guiné RPF, Pinto A, Golçalves FM, Ferreira DMS. (2006) Chemical and microbiological characterization of Portuguese varieties of pears. Food and Bioproducts Processing, 84(C2), 109-113.

RepIPV: http://hdl.handle.net/10400.19/1374

10. Guiné RPF, Fernandes RMC. (2006) Analysis of the drying kinetics of chestnuts. Journal of Food Engineering, 76, 460-467.

RepIPV: http://hdl.handle.net/10400.19/1367

9. Guiné RPF. (2005) Drying kinetics of some varieties of pears produced in Portugal. Food and Bioproducts Processing, 83(C4), 273-276.

RepIPV: http://hdl.handle.net/10400.19/1376

8. Guiné RPF. (2005) Variation of density and porosity during drying of pears and pear halves. Brazilian Journal of Food Technology, 8(3), 252-255.

RepIPV: http://hdl.handle.net/10400.19/1335

7. Guiné RPF. (2005) Solar drying of pears: Evolution of density and shrinkage characteristics. Brazilian Journal of Food Technology, 8(3), 248-251.

RepIPV: http://hdl.handle.net/10400.19/1373

6. Fernandes RMC, Guiné RPF, Correia PMR. (2005) The influence of drying on the chemical properties of the chestnuts. Acta Horticulturae (ISHS), 693, 153-157.

RepIPV: http://hdl.handle.net/10400.19/1369

5. Guiné RPF. (2004) Development of an algorithm based on space refinement to solve a system of parabolic PDE’s. Applied Mathematics and Computation, 161(3), 963-972.

RepIPV: http://hdl.handle.net/10400.19/1363

4. Guiné RPF, Castro JAAM. (2003) Analysis of moisture content and density of pears during drying. Drying Technology, 21(3), 581-591.
RepIPV: http://hdl.handle.net/10400.19/1353

3. Guiné RPF, Castro JAAM. (2002) Experimental determination and computer fitting of desorption isotherms of D. Joaquina pears. Food and Bioproducts Processing, 80(C3), 149-154.

RepIPV: http://hdl.handle.net/10400.19/1372

2. Guiné RPF, Castro JAAM. (2002) Pear drying process analysis: Drying rates and evolution of water and sugar concentrations in space and time. Drying Technology, 20(7), 1515-1526.

RepIPV: http://hdl.handle.net/10400.19/1371

1. Guiné RPF, Castro JAAM. (2001) Polymerization of beta-pinene with ethylaluminum dichloride (C2H5AlCl2). Journal of Applied Polymer Science, 82(10), 2558-2565.

RepIPV: http://hdl.handle.net/10400.19/1342

Raquel P. F. Guiné

Viseu - Portugal