Zokaityte E, Siriakovaite K, Starkute V, Zavistanaviciute P, Lele V, Mozuriene E, Klupsaite D, Viskelis P, Ruibys R, Guiné RPF, Bartkiene E. (2021) Characteristics of Nutraceutical Chewing Candy Formulations Based on Fermented Milk Permeate, Psyllium Husk, and Apple By-Products. Foods, 10(4), 777:1-12.
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.
Guiné R, Florença S, Leal M, Rumbak I, Komes D, Sarić MM, Tarcea M, Fazakas Z, Szűcs V, Klava D, Straumite E, Barić I. (2020) Comparative study about some eating habits in six countries: eating out and fast food consumption. Egitania Sciencia, 1(26), 109-122.
Ferrão AC, Guiné R, Rodrigues M, Droga R, Correia P. (2020) Post-harvest characterization of the hazelnut sector. Millenium, Ed.Esp.(6e), 11-20.
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.
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.
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.
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.
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.
