Guiné R, Florença SG, Ferreira M, Campos S, Okpala C, Korzeniowska M (2021) Cancer Prevention and Management Trough Phenolic Compounds. In Linn RC (Ed) Phenolic Compounds in Health and Disease. Chapter 3, pp. 105-130, Nova Science Publishers, Inc., USA.
Guiné R, Lima MJ, Castelão D, Okpala C, Korzeniowska M, Florença SG (2021) Lycopene: A Valuable Bioactive Molecule. In Yildiz G, Izli G (Eds) Bioactive Compounds and their Importance. Chapter 11, pp. 285-319 Nova Science Publishers, Inc., USA.
Guiné RPF, Correia PMR, Florença SG, Barroca MJ (2021) Effect of Processing Operations on the Properties of Blueberries. In Williams LM (Ed.) Blueberries: Nutrition, Consumption and Health. Chapter 4, pp. 199-228, Nova Science Publishers, Inc., USA.
Lima MJ, Florença S, Guiné R. (2021) Padrões Alimentares e Dieta Saudável. In Guiné R. (Ed.) Projeto EATMOT: Motivações Alimentares, Capítulo 4, pp. 34-48, Ed. Autor, Viseu
Lima MJR, Guiné RPF (2021) The effect of nutrition on neurodegenerative diseases. In Duncan LT (Ed.) Advances in Health and Disease, Vol 40. Chapter 6, pp. 232-249, Nova Science Publishers, Inc., USA.
Costa CA, Parente C, Aguiar A, Guiné R, Costa D, Correia HE, Correia P, Chaves C. (2020) Pontes entre Agricultura Familiar e Agricultura Biológica. Coleção Iberografias, nº 37 Centro de Estudos Ibéricos, 237 pp. Âncora Editora, Lisboa
Guiné RPF, Correia PMR, Ferrão AC (Ed.) (2019) ÉLELMISZER-VÁLASZTÁST: Befolyásoló Tényezők. Élelmiszeripari Kézikönyv 3 (pp. 42) Nemzeti Agrárgazdasági Kamara, Budapest, Magyarország. [FOOD CHOICE: Influencing Factors. Food Industry Manual n. 3. 42 pp. National Chamber of Agriculture. Budapest, Hungary] [in Hungarian]
Guiné RPF, Correia PMR, Ferrão AC (Ed.) (2019) Cheeses around the World: Types, Production, Properties and Cultural and Nutritional Relevance (pp. 488) Nova Science Publishers, Inc., USA.
Guiné R, Correia P, Ferreira M, Tarcea M, Bartkiene E, Vittadini E. (2020) The impact of food choices on human and animal rights protection and environmental sustainability. Millenium, 2ª série, Ed.Esp.(5e), 35-43.
Guiné R. (2020) Colaborative integrated learning: study case of aplication to food engineering. Millenium, 2ª série, Ed.Esp.(5e), 27-33.
