Bacârea A, Bacârea VC, Cînpeanu C, Teodorescu C, Seni AG, Guiné RPF, Tarcea M. (2021) Demographic, Anthropometric and Food Behavior Data towards Healthy Eating in Romania. Foods, 10(3), 487:1-17.
Barroca MJ, Guiné RPF. (2021) Study of the drying kinetics and desorption isotherms of eggplant in convective air drying. Journal of Hygienic Engineering and Design, 35, 175-182.
Barroca MJ, Guiné RPF. (2021) The drying of kiwi: modelling of drying kinetics and desorption isotherms. Journal of Hygienic Engineering and Design, 35, 73-82.
Barroca MJ, Mansinhos IFP, Guiné RPF, Silva AM. (2021) Study of antioxidant activity in extracts from fresh and dried halophyte plants. Journal of Hygienic Engineering and Design, 36, 143-149.
Bartkiene E, Zokaityte E, Zavistanaviciute P, Mockus E, Cernauskas D, Ruzauskas M, Tolpeznikaite E, Guiné RPF. (2021) Nutraceutical Chewing Candy Formulations Based on Acetic, Alcoholic, and Lactofermented Apple Juice Products. Foods, 10(10), 2329:1-13.
Boustani N, Guiné R. (2021) La conscience alimentaire au pays des cèdres. Al-Machriq Journal, 95(Part2), 143-164. [In Arabic]
Boustani NM, Ferreira M, Guiné RPF (2021) Food consumption knowledge and habits in a developing country: a case of Lebanon. Insights Into Regional Development, 3(4), 62-79.
Brochard M, Correia P, Barroca MJ, Guiné RPF. (2021) Development of a New Pasta Product by the Incorporation of Chestnut Flour and Bee Pollen. Applied Sciences, 11(14), 6617: 1-19.
Chacha JS, Zhang L, Ofoedu CE, Suleiman RA, Dotto JM, Roobab U, Agunbiade AO, Duguma HT, Mkojera BT, Hossaini SM, Rasaq WA, Shorstkii I, Okpala COR, Korzeniowska M, Guiné RPF. (2021) Revisiting Non-Thermal Food Processing and Preservation Methods—Action Mechanisms, Pros and Cons: A Technological Update (2016–2021). Foods, 10(6), 1430: 1-26.
Correia PMR, Guiné RPF, Fonseca M, Batista L. (2021) Analysis of Textural Properties of Gluten Free Breads. Journal of Hygienic Engineering and Design, 34, 102-108.
