Anjos O, Pires PCP, Gonçalves J, Estevinho LM, Mendonça AG, Guiné RPF. (2024) Plant-Based Beverages: Consumption Habits, Perception and Knowledge on a Sample of Portuguese Citizens. Foods, 13(20): e3235 (19 pp.). https://www.mdpi.com/2304-8158/13/20/3235
Boariu SM, Scutariu AM, Reurean Pintilei D, Tarcea M, Guiné RPF, Ferreira M. (2024) Food Literacy Assessment of a Sample of Romanian Higher Education Students. Sustainability, 16(3):1034 (13 pp.). https://www.mdpi.com/2071-1050/16/3/1034
Boustani NM, Guiné RPF (2024) Exploring innovative food in a developing country: Edible insects as a sustainable option. Open Agriculture, 9(1):e20220287 (10 pp.).
Bréjon M, Tavares F, Florença S, Gonçalves J, Barroca M, Guiné R. (2024) Knowledge about consumption of milk: Study involving consumers from two European Countries – France and Portugal. Open Agriculture, 9(1): e20220362 (12 pp.).
Bréjon M, Tavares F, Florença SG, Gonçalves JC, Barroca MJ, Guiné RPF. (2024) Milk: A Nutritive and Healthy Food? Consumer Perspective from French and Portuguese Participants. Applied Sciences. 14(9):e3577 (19 pp.). https://www.mdpi.com/2076-3417/14/9/3577
Bruno I, Guiné R. (2024) Effect of milk consumption on various physiological particularities: literature review. Millenium – Journal of Education, Technologies, and Health, 2(ed. espec. nº15), e33182 (9 pp.). https://revistas.rcaap.pt/millenium/article/view/33182
Cruz-Lopes L, Duarte J, Dulyanska Y, Guiné RPF, Esteves B. (2024) Enhancing Liquefaction Efficiency: Exploring the Impact of Pre-Hydrolysis on Hazelnut Shell (Corylus avellana L.). Materials, 17(11):e2667. (15 pp.). https://www.mdpi.com/1996-1944/17/11/2667
Cunha AM, Pereira A, Cardoso AP, Silva AM, Barroca MJ, Guiné RPF. (2024) Rediscovering Portuguese White Crowberries (Corema album): Cultural Insights and Nutritional Significance. Foods, 13(9):e1328. (18 pp.). https://www.mdpi.com/2304-8158/13/9/1328
Dulyanska Y, Cruz-Lopes L, Esteves B, Guiné R, Domingos I. (2024) FTIR Monitoring of Polyurethane Foams Derived from Acid-Liquefied and Base-Liquefied Polyols. Polymers, 16(15):e2214 (13 pp.). https://www.mdpi.com/2073-4360/16/15/2214
Florença SG, Correia PMR, Lima MJ, Teixeira-Lemos E, Costa C, Guiné RPF (2024) Chestnut as a culinary ingredient: Analysis of recipes and proposed innovative thematic menu. International Journal of Gastronomy and Food Science, 37 (1):e100965 (12 pp.).
