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.
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.
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.
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.
Marques I, Botelho G, Guiné R (2019) Comparative study on nutritional composition of fish available in Portugal. Nutrition & Food Science, 49(5), 925-941.
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.
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.
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.
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.
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 and Food Science, 49(6), 1126-1141.
