0000-0003-0595-6805 • 8B13-5492-0F23 • raquelguine@esav.ipv.pt
Golpour I, Kaveh M, Chayjan RA, Guiné RPF (2020) Optimization of Infrared-convective Drying of White Mulberry Fruit Using Response Surface Methodology and Development of a Predictive Model through Artificial Neural Network. International Journal of Fruit Science, 20(S2), S1015-S1035.
Guiné RPF, Florença SG (2020) The Science behind Traditional Products: The Case of Portuguese Cheeses. International Journal of Food Engineering, 6(2), 45-51.
Guiné R, Ferreira M, Correia P , Leal M, Ferreira V, Rumbak I, EL-Kenawy A, Papageorgiou M, Szűcs V, Vittadini E, Klava D, Bartkiene E, Muñoz L, Korzeniowska M, Tarcea M, Djekić I, Bizjak M, Isoldi K (2020) Food choices as influenced by environmental concerns: study involving participants from 16 countries. Journal of Security and
Guiné RPF, Correia P, Leal M, Rumbak I, Barić IC, Komes D, Satalić Z, Sarić MM, Tarcea M, Fazakas Z, Jovanoska D, Vanevski D, Vittadini E, Pellegrini N, Szűcs V, Harangozó J, EL-Kenawy A, EL-Shenawy O, Yalçın E, Kösemeci C, Klava D, Straumite E, Ferreira M, Florença SG (2020) Cluster analysis to the factors related
Guiné RPF, Lima MJ (2020) Study of the drying kinetics and calculation of mass transfer properties in hot air drying of Cynara cardunculus. Open Agriculture, 5(1), 740-750.
Guiné RPF, Gonçalves FJA, Oliveira SJ, Correia PMR (2020) Evaluation of Phenolic Compounds, Antioxidant Activity and Bioaccessibility in Physalis Peruviana L.. International Journal of Fruit Science, 20(S2), S470-S490.
Guiné RPF, Correia PMR (2020) Hazelnut: A Valuable Resource. International Journal of Food Engineering, 6(2), 67-72.
Guiné RPF (2020) Evaluation of texture of cheese by-products incorporated bread. Brazilian Journal of Food technology, 23, e2019319, 1-12.
Gonçalves F, Gonçalves JC, Ferrão AC, Correia AP, Guiné RPF (2020) Evaluation of phenolic compounds and antioxidant activity in some edible flowers. Open Agriculture, 5(1), 857-870.
Guiné RPF , Teixeira-Lemos E, Ribeiro P, Ferreira M, Oliveira AM, Teixeira AR, Castro B, Rodrigues R, Santos S, Rodrigues A, Santos A (2020) Development and characterization of a ewe’s creamy cheese with aromatic plants. Journal of Hygienic Engineering and Design, 33, 152-161.
