Guiné RPF, Florença SG, Costa CA, Correia PMR, Cruz-Lopes L, Esteves B, Ferreira M, Fragata A, Cardoso AP, Campos S, Anjos O, Bartkiene E, Djekic I, Matran IM, Culin J, Klava D, Chuck-Hernández C, Korzeniowska M, Boustani NM, Papageorgiou M, Gutiérrez BP, Cernelic-Bizjak M, Damarli E, Ferreira V. (2023) Edible Insects: Perceptions of Marketing, Economic, […]
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
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.).
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.).
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.).
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.).
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.).
Boustani NM, Guiné RPF. (2023) Food determinants and motivation factors impact on consumer behavior in Lebanon. Open Agriculture, 8(1): e20220176 (17 pp.).
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.).
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.
