The Use of Artificial Neural Networks (ANN) in Food Process Engineering
Guiné RPF (2019) The Use of Artificial Neural Networks (ANN) in Food Process Engineering. International Journal of Food Engineering, 5(1), 15-21.
Raquel Guiné
Raquel de Pinho Ferreira Guiné
0000-0003-0595-6805 • 8B13-5492-0F23 • raquelguine@esav.ipv.pt
Factors Affecting Consumer Food Preferences: Food Taste and Depression-Based Evoked Emotional Expressions with the Use of Face Reading Technology
Bartkiene E, Steibliene V, Adomaitiene V, Juodeikiene G, Cernauskas D, Lele V, Klupsaite D, Zadeike D, Jarutiene L, Guiné RPF (2019) Factors Affecting Consumer Food Preferences: Food Taste and Depression-Based Evoked Emotional Expressions with the Use of Face Reading Technology. BioMed Research International, Vol 2019, Article ID 2097415, 10 pages.
Development of Products with Shiitake Mushroom: Chemical, Physical and Sensory Characterization
Guiné RPF, Correia PMR, Florença SG, Gonçalves IP (2019) Development of Products with Shiitake Mushroom: Chemical, Physical and Sensory Characterization. Chemistry Research Journal, 4(2), 30-39.
Study of Consumer Acceptance by Means of Questionnaire Survey Towards Newly Developed Yogurts with Functional Ingredients
Guiné RPF (2019) Study of Consumer Acceptance by Means of Questionnaire Survey Towards Newly Developed Yogurts with Functional Ingredients. Current Nutrition and Food Science, 15(3), 243-256.
Population preferences for sources that offers information about dietary fibres health effects – an international cross-sectional survey
Georgescu IM, Rus VA, Tarcea M, Ruta F, Fazakas Z, Guine R, Serban C, Iacob O, Frigy A (2019) Population preferences for sources that offers information about dietary fibres health effects – an international cross-sectional survey. Journal of the Pakistan Medical Association, 69(7), 985-990.
Perception of Healthy Eating among Romanian Adults
Cînpeanu O-C, Tarcea M, Cojan P, Iorga D, Olah P, Guiné RPF (2019) Perception of Healthy Eating among Romanian Adults. Journal of Interdisciplinary Medicine, 4(2), 77-86.
Comparative study on nutritional composition of fish available in Portugal
Marques I, Botelho G, Guiné R (2019) Comparative study on nutritional composition of fish available in Portugal. Nutrition & Food Science, 49(5), 925-941.
Evaluation of texture in Serra da Estrela cheese manufactured in different dairies
Guiné RPF, Fontes L, Lima MJ (2019) Evaluation of texture in Serra da Estrela cheese manufactured in different dairies. Open Agriculture, 4(1), 475-486.
Influence of emotional determinants on the food choices of the Portuguese
Guiné RPF, Ferrão AC, Correia P, Cardoso AP, Ferreira M, Duarte J (2019) Influence of emotional determinants on the food choices of the Portuguese. EUREKA: Social and Humanities, 5, 31-44.
Drying kinetics and mass transfer properties in the drying of thistle flower
Guiné RPF, Fontes L, Lima MJ (2019) Drying kinetics and mass transfer properties in the drying of thistle flower. Brazilian Journal of Food Technology, 22(e2019051), 1-13.