0000-0002-2023-4475 • 7915-FB81-4520 • paulacorreia@esav.ipv.pt
Pereira CAA, Coelho CMA, Correia PMR, Guiné RPF. (2021) Manual de Boas Práticas na Produção de Frango: Implementação do Sistema de Segurança Alimentar HAACCP 204 pp. AgroBook, Porto | Booki.pt
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.
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.
Correia PMR, Guiné RPF, Rodrigues MC, Mendes R. (2021) Influence of Temperature and Packaging Materials in Ewe’s Cheeses Storage. Journal of Hygienic Engineering and Design, 34, 31-38.
Djekic I, Nikoli A, Uzunovi M, Marijke A, Liu A, Han J, Brnčić M, Knežević N, Papademas P, Lemoniati K, Witte F, Terjung N, Papageorgiou M, Zinoviadou KG, Zotte AD, Pellattiero E, Sołowiej BG, Guiné RPF, Correia P, Sirbu A, Vasilescu L, Semenova AA, Kuznetsova OA, Brodnjak UV, Pateiro M, Lorenzo JM, Getya A, Kodak
Ferrão AC, Guiné RPF, Ramalhosa E, Lopes A, Rodrigues C, Martins H, Gonçalves R, Correia PMR. (2021) Chemical and Physical Properties of Some Hazelnut Varieties Grown in Portugal. Agronomy, 11(8), 1476: 1-14.
Florença SG, Correia PMR, Costa CA, Guiné RPF. (2021) Edible Insects: Preliminary Study about Perceptions, Attitudes, and Knowledge on a Sample of Portuguese Citizens. Foods, 10(4), 709:1-17.
Golpour I, Ferrão AC, Gonçalves F, Correia PMR, Blanco-Marigorta AM, Guiné RPF. (2021) Extraction of Phenolic Compounds with Antioxidant Activity from Strawberries: Modelling with Artificial Neural Networks (ANNs). Foods, 10(9), 2228:1-13.
Gonçalves, JC, Amoedo C, Correia P, Guiné RPF. (2021) Habits of Portuguese consumers on the acquisition and consumption of chilled and frozen food products. Journal of Hygienic Engineering and Design, 35, 200-210.
Guiné R, Correia P, Fernandes S, Ramalhosa E. (2021) Consumption of Nuts and Similar Dried Foods in Portugal and Level of Knowledge about their Chemical Composition and Health Effects. Journal of Nuts, 12(3), 171-200.
