Evaluation of texture in jelly gums incorporating berries and aromatic plants
Guiné RPF, Correia PMR, Reis C, Florença SG (2020) Evaluation of texture in jelly gums incorporating berries and aromatic plants. Open Agriculture, 5(1), 450-461.
Raquel Guiné
Raquel de Pinho Ferreira Guiné
0000-0003-0595-6805 • 8B13-5492-0F23 • raquelguine@esav.ipv.pt
The Link between the Consumer and the Innovations in Food Product Development
Guiné RPF, Florença SG, Barroca MJ, Anjos O (2020) The Link between the Consumer and the Innovations in Food Product Development. Foods, 9(9), 1317:1-22.
Plant-based proteinaceous snacks: Effect of fermentation and ultrasonication on end-product characteristics
Gunasekaran YK, Lele V, Sakiene V, Zavistanaviciute P, Zokaityte E, Klupsaite D, Bartkevics B, Guiné RPF, Bartkiene E (2020) Plant-based proteinaceous snacks: Effect of fermentation and ultrasonication on end-product characteristics. Food Science & Nutrition, 8(9), 4746-4756.
The drying process of Sarcocornia perennis: impact on nutritional and physico-chemical properties
Barroca MJ, Guiné RPF, Amado AM, Ressurreição S, Silva AM, Marques MPM, Carvalho LAEB (2020) The drying process of Sarcocornia perennis: impact on nutritional and physico-chemical properties. Journal of Food Science and Technology, 57(12), 4443-4458.
Energetic and exergetic analysis of a convective drier: A case study of potato drying process
Golpour I, Kaveh M, Chayjan RA, Guiné RPF (2020) Energetic and exergetic analysis of a convective drier: A case study of potato drying process. Open Agriculture, 5(1), 563-572.
Antimicrobial, Antioxidant, Sensory Properties, and Emotions Induced for the Consumers of Nutraceutical Beverages Developed from Technological Functionalised Food Industry By-Products
Zokaityte E, Lele V, Starkute V, Zavistanaviciute P, Cernauskas D, Klupsaite D, Ruzauskas M, Alisauskaite J, Baltrusaitytė A, Dapsas M, Siriakovaite K, Trunce S, Guiné RPF, Viskelis P, Steibliene V, Bartkiene E (2020) Antimicrobial, Antioxidant, Sensory Properties, and Emotions Induced for the Consumers of Nutraceutical Beverages Developed from Technological Functionalised Food Industry By-Products. Foods, 9(11),
Romanian population perception about food risk behavior starting from their social and cultural profile
Georgescu M, Tarcea M, Hadmas R, Seni G, Teodorescu C, Szasz S, Guine R, Abram Z (2020) Romanian population perception about food risk behavior starting from their social and cultural profile. Bulletin UASVM Food Science and Technology, 77(2), 10-16.
Environmental and Political Determinants of Food Choices: A Preliminary Study in a Croatian Sample
Sarić MM, Jakšić K, Čulin J, Guine RPF (2020) Environmental and Political Determinants of Food Choices: A Preliminary Study in a Croatian Sample. Environments, 7(11), 103: 1-20.
Study of the Influence of Sociodemographic and Lifestyle Factors on Consumption of Dairy Products: Preliminary Study in Portugal and Brazil
Guiné RPF, Florença SG, Carpes S, Anjos O (2020) Study of the Influence of Sociodemographic and Lifestyle Factors on Consumption of Dairy Products: Preliminary Study in Portugal and Brazil. Foods, 9(12), 1775: 1-28.
Can we understand food oral processing using Kano model? Case study with confectionery products
Djekic I, Ilic J, Guiné RPF, Tomasevic I (2020) Can we understand food oral processing using Kano model? Case study with confectionery products. Journal of texture Studies, 51(6), 861-869.