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