Raquel de Pinho Ferreira Guiné


AuthID: R-000-F6Z

Confirmed Publications: 257



101
TITLE: The duality of innovation and food development versus purely traditional foods
AUTHORS: Guine, RPF ; Florenca, SG; Barroca, MJ; Anjos, O;
PUBLISHED: 2021, SOURCE: TRENDS IN FOOD SCIENCE & TECHNOLOGY, VOLUME: 109
INDEXED IN: WOS
102
TITLE: THE EATING MOTIVATIONS SCALE (EATMOT): DEVELOPMENT AND VALIDATION BY MEANS OF CONFIRMATORY FACTOR ANALYSIS (CFA) AND STRUCTURAL EQUATION MODELLING (SEM)
AUTHORS: Guine, RPF ; Duarte, J ; Ferrao, AC; Ferreira, M; Correia, P ; Cardoso, AP ; Bartkiene, E; Szucs, V; Nemes, L; Ljubicic, M; Cernelic Bizjak, M; Isoldi, K; El Kenawy, A; Ferreira, V; Straumite, E; Korzeniowska, M; Vittadini, E; Leal, M; Frez Munoz, L; Papageorgiou, M; Djekic, I; ...More
PUBLISHED: 2021, SOURCE: ZDRAVSTVENO VARSTVO, VOLUME: 60, ISSUE: 1
INDEXED IN: WOS CrossRef: 6
103
TITLE: The role of edible insects to mitigate challenges for sustainability
AUTHORS: Guine, RPF ; Correia, P ; Coelho, C; Costa, CA;
PUBLISHED: 2021, SOURCE: OPEN AGRICULTURE, VOLUME: 6, ISSUE: 1
INDEXED IN: WOS
104
TITLE: Whey proteins processing and emergent derivatives: An insight perspective from constituents, bioactivities, functionalities to therapeutic applications
AUTHORS: Mehra, R; Kumar, H; Kumar, N; Ranvir, S; Jana, A; Buttar, HS; Tesessy, IG; Awuchi, CG; Okpala, COR; Korzeniowska, M; Guine, RFP ;
PUBLISHED: 2021, SOURCE: JOURNAL OF FUNCTIONAL FOODS, VOLUME: 87
INDEXED IN: Scopus WOS CrossRef: 74 Handle
IN MY: ORCID
105
TITLE: Antimicrobial, Antioxidant, Sensory Properties, and Emotions Induced for the Consumers of Nutraceutical Beverages Developed from Technological Functionalised Food Industry By-Products
AUTHORS: Zokaityte, E; Lele, V; Starkute, V; Zavistanaviciute, P; Cernauskas, D; Klupsaite, D; Ruzauskas, M; Alisauskaite, J; Baltrusaityte, A; Dapsas, M; Siriakovaite, K; Trunce, S; Guine, RPF ; Viskelis, P; Steibliene, V; Bartkiene, E;
PUBLISHED: 2020, SOURCE: FOODS, VOLUME: 9, ISSUE: 11
INDEXED IN: WOS CrossRef: 11 Handle
IN MY: ORCID
106
TITLE: Can we understand food oral processing using Kano model? Case study with confectionery products
AUTHORS: Djekic, I; Ilic, J; Guine, RPF ; Tomasevic, I;
PUBLISHED: 2020, SOURCE: JOURNAL OF TEXTURE STUDIES, VOLUME: 51, ISSUE: 6
INDEXED IN: Scopus WOS CrossRef: 16 Handle
IN MY: ORCID
107
TITLE: Cluster analysis to the factors related to information about food fibers: A multinational study
AUTHORS: Raquel P F Guine ; Paula Correia; Marcela Leal; Ivana Rumbak; Irena C Baric; Drazenka Komes; Zvonimir Satalic; Marijana M Saric; Monica Tarcea; Zita Fazakas; Dijana Jovanoska; Dragoljub Vanevski; Elena Vittadini; Nicoletta Pellegrini; Viktoria Szucs; Julia Harangozo; Ayman EL Kenawy; Omnia EL Shenawy; Erkan Yalcin; Cem Kosemeci; Dace Klava; Evita Straumite; Manuela Ferreira; Sofia G Florenca; ...More
PUBLISHED: 2020, SOURCE: OPEN AGRICULTURE, VOLUME: 5, ISSUE: 1
INDEXED IN: WOS
108
TITLE: Contribution of fruit, vegetables, whole cereals, and legumes to total fibre intake in adult Croatian Dalmatian population
AUTHORS: Saric, MM; Ljubicic, M; Lapcic, I; Guine, RPF ;
PUBLISHED: 2020, SOURCE: ARHIV ZA HIGIJENU RADA I TOKSIKOLOGIJU-ARCHIVES OF INDUSTRIAL HYGIENE AND TOXICOLOGY, VOLUME: 71, ISSUE: 2
INDEXED IN: WOS
109
TITLE: Development of New Dairy Products with Functional Ingredients
AUTHORS: Guine, RPF ; De Lemos, ET;
PUBLISHED: 2020, SOURCE: JOURNAL OF CULINARY SCIENCE & TECHNOLOGY, VOLUME: 18, ISSUE: 3
INDEXED IN: WOS
110
TITLE: Edible Flowers, Old Tradition or New Gastronomic Trend: A First Look at Consumption in Portugal versus Costa Rica
AUTHORS: Guine, RPF ; Florenca, SG; Moya, KV; Anjos, O;
PUBLISHED: 2020, SOURCE: FOODS, VOLUME: 9, ISSUE: 8
INDEXED IN: WOS
Page 11 of 26. Total results: 257.

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