Post-harvest characterization of the hazelnut sector
Ferrão AC, Guiné R, Rodrigues M, Droga R, Correia P. (2020) Post-harvest characterization of the hazelnut sector. Millenium, Ed.Esp.(6e), 11-20.
artigo científico
Whey-Bread, an Improved Food Product: Evaluation of Textural Characteristics
Guiné RPF, Santos C, Rocha C, Marques C, Rodrigues C, Manita F, Sousa F, Félix M, Silva S, Rodrigues S. (2020) Whey-Bread, an Improved Food Product: Evaluation of Textural Characteristics. Journal of Culinary Science & Technology, 18(1), 40-53.
Consumption of fibre rich foods: comparative study in different countries
Guiné RPF, Florença SG, Leal M, Rumbak I, Barić I, Komes D, Satalić Z, Sarić M, Tarcea M, Fazakas Z, Szűcs V, Harangozó J, Klava D, Straumite E (2020) Consumption of fibre rich foods: comparative study in different countries. Croatian Journal of Food Science and Technology, 12(1), 67– 76.
Contribution of fruit, vegetables, whole cereals, and legumes to total fibre intake in adult Croatian Dalmatian population
Sarić MM, Ljubičić M, Lapčić I, Guiné RPF (2020) Contribution of fruit, vegetables, whole cereals, and legumes to total fibre intake in adult Croatian Dalmatian population. Archives of Industrial Hygiene and Toxicology, 71(2), 138–145.
Textural Properties of Newly Developed Cookies Incorporating Whey Residue
Guiné RPF, Souta A, Gürbüz B, Almeida E, Lourenço J, Marques L, Pereira R, Gomes R (2020) Textural Properties of Newly Developed Cookies Incorporating Whey Residue. Journal of Culinary Science & Technology, 18(4), 317-332.
Evaluation of phenolic and antioxidant properties of strawberry as a function of extraction conditions
Guiné RPF, Correia PMR, Ferrão AC, Gonçalves F, Lerat C, El-Idrissi T, Rodrigo E (2020) Evaluation of phenolic and antioxidant properties of strawberry as a function of extraction conditions. Brazilian Journal of Food Technology, 23, e2019142.
Development of New Dairy Products with Functional Ingredients
Guiné RPF, Lemos ET (2020) Development of New Dairy Products with Functional Ingredients. Journal of Culinary Science & Technology, 18(3), 159 – 176.
Influence of sociodemographic factors on eating motivations – modelling through artificial neural networks (ANN)
Guiné RPF, Ferrão AC, Ferreira M, Correia P, Mendes M, Bartkiene E, Szűcs V, Tarcea M, Sarić MM, Černelič-Bizjak M, Isoldi K, EL-Kenawy A, Ferreira V, Klava D, Korzeniowska M, Vittadini E, Leal M, Frez-Muñoz L, Papageorgiou M, Djekić I (2020) Influence of sociodemographic factors on eating motivations – modelling through artificial neural networks (ANN).
Edible Flowers, Old Tradition or New Gastronomic Trend: A First Look at Consumption in Portugal versus Costa Rica
Guiné RPF, Florença SG, Moya KV, Anjos O (2020) Edible Flowers, Old Tradition or New Gastronomic Trend: A First Look at Consumption in Portugal versus Costa Rica. Foods, 9(8), 977:1-15.
Perceptions about Healthy Eating and Emotional Factors Conditioning Eating Behaviour: A Study Involving Portugal, Brazil and Argentina
Cardoso AP, Ferreira V, Leal M, Ferreira M, Campos S, Guiné RPF (2020) Perceptions about Healthy Eating and Emotional Factors Conditioning Eating Behaviour: A Study Involving Portugal, Brazil and Argentina. Foods, 9(9), 1236:1-14.