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Identificação

Identificação pessoal

Nome completo
Raquel de Pinho Ferreira Guiné

Nomes de citação

  • Guiné, Raquel de Pinho Ferreira
  • Guiné, R. P. F
  • Guiné, Raquel
  • Guiné, Raquel P. F.

Identificadores de autor

Ciência ID
8B13-5492-0F23
ORCID iD
0000-0003-0595-6805
Google Scholar ID
https://scholar.google.pt/citations?user=abFDovIAAAAJ&hl=pt-PT
Scopus Author Id
6603138390

Endereços de correio eletrónico

  • raquelguine@esav.ipv.pt (Profissional)

Telefones

Fax
  • 232426536 (Profissional)
Telefone
  • 232446641 (Profissional)

Moradas

  • Instituto Politécnico de Viseu. DIA- Escola Superior Agrária de Viseu, Quinta da Alagoa, Estrada de Nelas, Ranhadoss, 3500-606, Viseu, Viseu, Portugal (Profissional)

Websites

  • www.raquelguine.pt (Profissional)

Idiomas

Idioma Conversação Leitura Escrita Compreensão Peer-review
Inglês Utilizador proficiente (C1) Utilizador proficiente (C1) Utilizador proficiente (C1) Utilizador proficiente (C1)
Francês Utilizador elementar (A1) Utilizador independente (B1) Utilizador elementar (A1) Utilizador elementar (A1)
Espanhol; Castelhano Utilizador elementar (A1) Utilizador independente (B1) Utilizador elementar (A1) Utilizador elementar (A1)
Formação
Grau Classificação
2015
Concluído
Ciências Agrárias - Ciências dos Alimentos (Título de Agregado)
Universidade do Algarve Faculdade de Ciências e Tecnologia, Portugal
"Secagem de Alimentos: Tecnologia e Efeitos Sobre as Propriedades Físico-Químicas" (TESE/DISSERTAÇÃO)
Aprovada
2005
Concluído
Doutoramento em Engª Química - Especialização em Fenómenos de Transferência e Operações Unitárias (Doutoramento)
Universidade de Coimbra Faculdade de Ciencias e Tecnologia, Portugal
"Segagem de Pêras: Estudo Experimental e Simulação do Processo" (TESE/DISSERTAÇÃO)
Aprovada por unanimidade com distição e louvor / A
2005
Concluído
Engenharia Química (Doutoramento)
Especialização em Não Aplicável
Universidade de Coimbra Departamento de Engenharia Quimica, Portugal
2005
Concluído
Engenharia Química (Doutoramento)
Especialização em Especialidade: Fenómenos de Transferência e Operações Unitárias
Universidade de Coimbra Faculdade de Ciencias e Tecnologia, Portugal
"Secagem de Pêras. Estudo Experimental e Simulação do Processo" (TESE/DISSERTAÇÃO)
1997
Concluído
Mestrado em Ciências da Engenharia - Ramo de Engenharia Industrial (Mestrado)
Universidade de Coimbra Faculdade de Ciencias e Tecnologia, Portugal
"Resolução de Sistemas de Equações Diferenciais de Derivadas Parciais - Algoritmos de Refinamento Espacial" (TESE/DISSERTAÇÃO)
Muito Bom/Very Good
1997
Concluído
Ciências da Engenharia (Mestrado)
Especialização em Não Aplicável
Universidade de Coimbra Faculdade de Ciencias e Tecnologia, Portugal
1991
Concluído
Engenharia Química (Licenciatura)
Especialização em Não Aplicável
Universidade de Coimbra Departamento de Engenharia Quimica, Portugal
1989
Concluído
Certificate of Proficiency in English (Licence)
University of Cambridge, Reino Unido
Grade C
1989
Concluído
Certificate of Proficiency in English (Licence)
University of Cambridge, Reino Unido
Grade C
1987
Concluído
First Certificate in English (Bachelor)
University of Cambridge, Reino Unido
Grade A
1987
Concluído
First Certificate in English (Bachelor)
University of Cambridge, Reino Unido
Grade A
1986
Concluído
Oxford Examination in English (Bachelor)
University of Oxford, Reino Unido
Pass with Credit
1986
Concluído
Oxford Examination in English (Bachelor)
University of Oxford, Reino Unido
Pass with Credit
Percurso profissional

Ciência

2016 - 2018 Investigador (Investigação)
Centro de Estudos de Recursos Naturais Ambiente e Sociedade, Portugal
2016 - 2018 Investigador (Investigação)
Instituto Politécnico de Viseu Centro de Estudos em Educação Tecnologia e Saúde, Portugal
2016 - 2017 Investigador (Investigação)
Universidade de Trás-os-Montes e Alto Douro Centro de Investigação e de Tecnologias Agro-Ambientais e Biologicas, Portugal
2015 - 2015 Investigador (Investigação)
Centro de Estudos de Recursos Naturais Ambiente e Sociedade, Portugal
2012 - 2013 Investigador (Investigação)
Instituto Politécnico de Viseu Centro de Estudos em Educação Tecnologia e Saúde, Portugal
2007 - 2011 Investigador (Investigação)
Instituto Politécnico de Viseu Centro de Estudos em Educação Tecnologia e Saúde, Portugal
2007 - 2007 Investigador (Investigação)
Instituto Politécnico de Viseu Centro de Estudos em Educação Tecnologia e Saúde, Portugal

Docência no Ensino Superior

2012/01/30 - Atual Professor Coordenador (Docente Ensino Superior Politécnico)
Instituto Politécnico de Viseu, Portugal
2016 - 2018 Professor Coordenador (Docente Ensino Superior Politécnico)
Instituto Politécnico de Viseu, Portugal
2013 - 2016 Professor Coordenador (Docente Ensino Superior Politécnico)
Instituto Politécnico de Viseu Escola Superior Agrária de Viseu, Portugal
1998/11 - 2012/01 Professor Adjunto (Docente Ensino Superior Politécnico)
Instituto Politécnico de Viseu, Portugal
1994/03 - 1998/11 Assistente (Docente Ensino Superior Politécnico)
Instituto Politécnico de Viseu, Portugal

Cargos e Funções

2016 - 2018 Conselho científico/técnico-científico ou orgão correspondente
Instituto Politécnico de Viseu, Portugal
2016 - 2018 Coordenação ou direção de centro de investigação, departamento ou equivalente
Instituto Politécnico de Viseu, Portugal
2015 - 2016 Conselho científico/técnico-científico ou orgão correspondente
Instituto Politécnico de Viseu Escola Superior Agrária de Viseu, Portugal
2013 - 2016 Coordenação ou direção de centro de investigação, departamento ou equivalente
Instituto Politécnico de Viseu Escola Superior Agrária de Viseu, Portugal
2013 - 2014 Conselho científico/técnico-científico ou orgão correspondente
Instituto Politécnico de Viseu Escola Superior Agrária de Viseu, Portugal

Outros

2008/09/01 - Atual Member of Direction of Reserach Centre CI&DETS
Instituto Politécnico de Viseu, Portugal
2000/06/01 - Atual Member Representative Council
Instituto Politécnico de Viseu, Portugal
1998/11/16 - Atual Member Scientific Council
Instituto Politécnico de Viseu, Portugal
2014/11/22 - 2016/12/01 Secretary of the Scientific Council
Instituto Politécnico de Viseu, Portugal
2013/06/01 - 2014/11/30 Memeber Academic Council
Instituto Politécnico de Viseu, Portugal
2012/11/16 - 2014/11/30 President Scientific Council
Instituto Politécnico de Viseu, Portugal
2010/07/01 - 2012/11/15 Vice-President of "Conselho Técnico-Científico"
Instituto Politécnico de Viseu, Portugal
2011/07/01 - 2012/11/01 President of Commission for evaluation of Quality
Instituto Politécnico de Viseu, Portugal
2009/06/01 - 2012/05/01 Director of Master course in Food Quality and Technology
Instituto Politécnico de Viseu, Portugal
2001/11/16 - 2012/01/29 Adjunct professor (Definitivo)
Instituto Politécnico de Viseu, Portugal
2009/03/01 - 2010/06/30 Vice-President of "Conselho Científico"
Instituto Politécnico de Viseu, Portugal
2009/05/01 - 2010/01/31 President of "Assenbleia Estatutária"
Instituto Politécnico de Viseu, Portugal
2006/02/01 - 2007/01/31 President of Representative Council
Instituto Politécnico de Viseu, Portugal
2001/01/02 - 2002/03/31 Director of the course on Agro-Food Indutrial Engineering
Instituto Politécnico de Viseu, Portugal
2001/01/02 - 2002/03/31 Member Pedagogic Council
Instituto Politécnico de Viseu, Portugal
2001/01/02 - 2002/03/31 Member Department Council
Instituto Politécnico de Viseu, Portugal
1998/11/16 - 2001/11/15 Adjunct Professor (Provisório)
Instituto Politécnico de Viseu, Portugal
1997/03/01 - 1997/11/15 Assistant Professor (2º Triénio)
Instituto Politécnico de Viseu, Portugal
1996/02/01 - 1997/02/28 Assistant Professor (1º Triénio)
Instituto Politécnico de Viseu, Portugal
1995/03/01 - 1996/01/31 Assistant Professor (1º Triénio)
Instituto Politécnico de Viseu, Portugal
1994/03/01 - 1995/02/28 Assistant Professor (1º Triénio)
Instituto Politécnico de Viseu, Portugal
1994/01/02 - 1994/02/28 Professor and Director of Class
Ministério da Educação, Portugal
1993/10/01 - 1993/12/31 Professor
Ministério da Educação, Portugal
1992/03/01 - 1992/06/30 Scientific Assistant
Teknillinen Korkeakoulu Insinööritieden ja Arkkitehtuurin Tiedekunta, Finlândia
Projetos

Bolsa

Designação Financiadores
2007 - 2010/11 Dried pears, promotion of a traditional food product using scientific methodology
grant.Provided by PTCRIS: 74587
Stichting Weten

Projeto

Designação Financiadores
2014 - 2015/08 Study about the knowledge and habits regarding food fibres in different countries
PROJ/CI&DETS/2014/0001
Investigador responsável
Instituto Politécnico de Viseu Centro de Estudos em Educação Tecnologia e Saúde, Portugal
Instituto Politécnico de Viseu Centro de Estudos em Educação Tecnologia e Saúde

Outro

Designação Financiadores
2017 - 2018/12 “Psycho-social motivations associated with food choices and eating practices (EATMOT)”
PROJ/CI&DETS/2016/0008
PROJ/CI&DETS/CGD/0012
Investigador responsável
Instituto Politécnico de Viseu Centro de Estudos em Educação Tecnologia e Saúde, Portugal
Instituto Politécnico de Viseu
Produções

Publicações

Artigo em conferência
  1. Guiné, Raquel. "EATMOT Project: The study of eating motivations in different countries". 2019.
  2. Guiné, Raquel; Florença, S. G.. "The Science Behind Traditional Products: The Case of Portuguese Cheeses". 2019.
  3. Ibeas, Sarah; Guiné, Raquel. "Elaboração de ‘natillas’ para pessoas que praticam uma alimentação vegan". 2018.
  4. Guiné, Raquel; Gonçalves, Inês; Correia, Paula; Florença, Sofia. "Valorization of Shiitake mushroom by-products through confection of pies and rissoles". 2018.
  5. Guiné, Raquel. "The Use of Artificial Neural Networks (ANN) in Food Process Engineering". 2018.
  6. Ferrão, Ana Cristina; Florença, Sofia; Guiné, Raquel. "Variability in consumption and knowledge about edible flowers according to country". 2018.
  7. Castro, Beatriz; Guiné, Raquel. "Desenvolvimento de um produto inovador: bolo de gema". 2018.
  8. Ferreira, Marina D.S.; Guiné, Raquel. "Inovação de um produto tradicional português - Pitos de Santa Luzia sem adição de açúcar". 2018.
  9. Oliveira, Ana M.N.; Guiné, Raquel. "Desenvolvimento de um produto inovador: Beijinhos das Caldas de chocolate". 2018.
  10. Cervíková, Martina; Guiné, Raquel. "Innovative Chlebícky - traditional product from Czech Republic". 2018.
  11. Teixeira, Ana R.A.; Guiné, Raquel. "Desenvolvimento de um produto inovador: folar da páscoa doce com recheio de noz". 2018.
  12. Guiné, Raquel; Florença, Sofia. "New trends in food product development towards new consumers and new markets". 2018.
  13. Reis, Cátia; Guiné, Paula; Florença, Sofia; Guiné, Raquel. "Development of jelly fruits made with red berries and aromatic herbs: textural analysis". 2018.
  14. Guiné, Raquel; Lajes, Márcia. "Monitoring of quality in meals served at a hospital canteen". 2018.
  15. Ribeiro, Paulo; Guiné, Raquel. "Inovação num produto tradicional – Requeijão aromático". 2018.
  16. Rodrigues, Rute; Guiné, Raquel. "Inovação num produto convencional: salame com farinha de alfarroba". 2018.
  17. Guiné, Raquel; Correia, Paula; Gonçalves, Inês. "Chemical and physical characterization of samosas with shiitake mushroom". 2018.
  18. Marques, Ivone; Botelho, Goreti; Guiné, Raquel. "Comparação do valor energético e nutricional de pescado". 2018.
  19. Gonçalves, Inês; Correia, Paula; Guiné, Raquel. "Development of shiitake mushroom stuffed pies, rissoles and samosas". 2018.
  20. Rodrigues, Adriana de A.; Guiné, Raquel. "Inovação no pastel de Vouzela: desenvolvimento de um recheio mais saudável". 2018.
  21. Ilze Kalnina; Evita Straumite; Dace Klava; Zanda Kruma; Raquel P.F. Guiné. "Latvian consumers eating motivations". 2017.
    10.22616/foodbalt.2017.024
  22. Guiné, Raquel. "The Drying of Foods and its Effect on the Physical-Chemical, Sensorial and Nutritional Properties". 2017.
  23. Gonçalves, Fernando; Rodrigues, Ana; Ferreira, Suzzana; Guiné, Raquel. "Antioxidant forti¿cation of yogurts using a wine distillation by-product". 2017.
  24. Esteves, Sabrina; Guiné, Raquel; Correia, Paula. "Desenvolvimento de massas alimentícias com incorporação de farinha de cogumelo shiitake". 2017.
  25. Guiné, Raquel; Fonseca, Mariana; Batista, Luís; Correia, Paula. "Avaliação da textura de pães sem glúten". 2017.
  26. Gonçalves, Fernando; Leitão, Soraia; Correia, Paula; Guiné, Raquel. "Study of total phenolic composition and antioxidant activity of fresh cheese with red fruits". 2017.
  27. Guiné, Raquel; Leitão, Soraia; Gonçalves, Ferrnando; Correia, Paula. "Analysis of textural properties in cheese incorporated with antioxidant rich berries.". 2017.
    Guiné, R.P.F., Leitão, S., Gonçalves, F.J.A., & Correia, P.M.R. (2017, December). Analysis of textural properties in cheese incorporated with antioxidant rich berries. In Abstract Book and Proceedings of International Congress on Engineering, Universidade
  28. Santos, Eunice; Guiné, Raquel; Correia, Paula. "Estudo preliminar sobre conhecimentos e hábitos de consumo relativos a flores comestíveis". 2017.
  29. Correia, Paula; Esteves, Sabrina; Guiné, Raquel; Paula Maria dos Reis Correia; Sabrina Almeida Esteves; Raquel Pinho Ferreira Guiné. "Effect of mushroom powder in fresh pasta development". 2017.
    10.22616/foodbalt.2017.010
  30. Ferrão, Ana Cristina; Guiné, Raquel; Correia, Paula. "Estudo de mercado com vista à introdução de um novo produto: queijo com adição de frutos vermelhos". 2017.
  31. Correia, Paula; Esteves, Sabrina; Guiné, Raquel. "Production of salted biscuits with mushroom flour". 2017.
  32. Guiné, Raquel; Seabra, Salomé; Raquel P. F. Guine; Salome Seabra. "Development of nutritive snacks: kiwi bars". 2017.
    10.22616/foodbalt.2017.036
  33. Correia, Paula; Guiné, Raquel; Gonçalves, Fernando; Oliveira, Solange. "Analysis of some chemical components, phenolic compounds and antioxidant activity in physalis". 2017.
  34. Seabra, Salomé; Guiné, Raquel. "Desenvolvimento de um novo produto à base de kiwi para aproveitamento de frutos não comercializáveis". 2017.
  35. Ljubicic, Marija; Saric, Marijana; Curin, Katja; Guine, Raquel. "Knowledge of heatlh effects of dietary fiber among nurses and the general population in croatia: comparative analysis". 2017.
    Ljubicic, M., Saric, M.M., Curin, K., & Guiné, R.P.F. (2017, March). Knowledge of heatlh effects of dietary fiber among nurses and the general population in croatia: comparative analysis (pp. 966-972). In Book of Abstracts and Book of Proceedings of CBU I
  36. Correia, Paula; Fonseca, Mariana; Batista, Luis; Guiné, Raquel. "Production of a new gluten-free bread and comparison with a regular wheat bread". 2017.
  37. Fazakas, Z.; Tarcea, M.; Guiné, Raquel. "Fiber, a component for health gastrointestinal endocrine system". 2016.
  38. Ferreira, M; Guiné, R. P. F.; Duarte, J.. "Sources of Information about Dietary Fibre: A Cross-Country Survey". 2016.
  39. Gonçalves, Fernando; Correia, Paula; Guiné, Raquel. "Study of extraction conditions for phenolic compounds from Strawberry fruits". 2016.
  40. Guiné, Raquel. "A new inhight on the Portuguese traditional sweets as cultural identity: a scientific approach towards evaluation of texture in Castanhas de Ovos de Viseu". 2016.
  41. Guiné, Raquel; Ferreira, Manuela; Correia, Paula; Duarte, João. "Perception of health benefits of dietary fibre among the Portuguese population". 2016.
  42. Leal, Marcela; Carranza, C; Herrera, J; Guiné, Raquel. "Conocimiento y hábitos en relación a la fibra dietética: resultados preliminaries". 2015.
  43. Szucs, Victória; Harangozó, Júlia; Guiné, Raquel. "Élelmi rostok fogyasztási gyakorisága és ismerete közötti kapcsolat vizsgálata – hazai kérdoíves vizsgálat eredménye” (em Húngaro)". 2015.
  44. Guiné, Raquel; Matos, Susana; Costa, Daniela; Gonçalves, Fernando. "Statistical Analysis of the Factors that Influence the Properties of Blueberries from Cultivar Bluecrop". 2015.
  45. Gonçalves, Christophe; Guiné, Raquel; Gonçalves, Fernando; Costa, Danilea. "Physical-chemical properties of blueberry as in¿uenced by production and conservation processes". 2015.
  46. Gonzaga, Marta; Batista, Miguel; Guiné, Raquel; Correia, Paula. "Development and characterization of wheat breads with acorn ¿our". 2015.
  47. Andrade, Sónia; Oliveira, Solange; Guiné, Raquel; Correia, Paula. "Determination of Some Chemical Properties of Uncommon Flours". 2015.
  48. Gonçalves, Christophe; Guiné, Raquel; Teixeira, Daniela; Gonçalves, Fernando. "Evaluation of Bioactive Phenols in Blueberries from Different Cultivars". 2015.
  49. Guiné, Raquel; Figueiredo, Ana; Correia, Paula; Gonçalves, Fernando. "Chemical and Sensorial Evaluation of a Newly Developed Bean Jam". 2015.
  50. Guiné, Raquel; Matos, Susana; Costa, Daniela; Mendes, Mateus. "Modeling of the phenolic compounds and antioxidant activity of blueberries by arti¿cial neural networks for data mining". 2015.
  51. Guiné, Raquel; Gonçalves, Christophe; Gonçalves, Fernando; Costa, Daniela. "Factors a¿ecting blueberry physical-chemical properties". 2015.
  52. Oliveira, Solange; Gonçalves, Fernando; Correia, Paula; Guiné, Raquel. "Physical properties of Physalis Peruviana L.". 2015.
    Publicado
  53. Andrade, Sónia; Gonçalves, Fernando; Guiné, Raquel. "Physical-chemical properties of Corema album (white crowberry or camarinha)". 2015.
  54. Zita, Fazakas; Szucks, Victoria; Tarcea, Monica; Guiné, Raquel. "Intake of fiber-rich foods among medical and dietetics students from University of Medicine and Pharmacy". 2015.
  55. Correia, Paula; Alves, Mariana; Lemos, Diogo; Guiné, Raquel. "Contribution for physical characterization of aromatic rice". 2014.
  56. Guiné, Raquel; Almeida, Cátia; Correia, Paula. "Influence of storage conditions and type of package on some properties of walnuts.". 2014.
  57. Guiné, Raquel; Pedro, Ana; Barracosa, Paulo; Gonçalves, Fernando. "Evaluation of phenolic compounds, antioxidante activity and bioavailability in dried thistle flower". 2014.
  58. Gonçalves, Fernando; Barbosa, Rui; Barracosa, Paulo; Guiné, Raquel. "Effect of drying on the phenolic composition and antioxidant activity of leaves of the thistle (C. cardunculus L.)". 2014.
  59. Andrade, Sónia; Oliveira, Solange; Guiné, Raquel; Correia, Paula. "Evaluation of some chemical properties of different flours.". 2014.
  60. Guiné, Raquel; Almeida, Cátia; Correia, Paula. "Properties of hazelnut as influenced by packaging and storage". 2014.
  61. Matos, Susana; Guiné, Raquel; Gonçalves, Fernando; Teixeira, Daniela. "Avaliação dos compostos fenólicos e atividade antioxidante em mirtilos de diferentes proveniências geográficas". 2014.
  62. Guiné, Raquel; Almeida, Cátia; Correia, Paula. "Evaluation of conservation conditions on nuts properties". 2014.
  63. Matos, Susana; Guiné, Raquel; Gonçalves, Fernando; Costa, Daniela. "Evaluation of the physical-chemical properties of blueberries from diferente geographic origin". 2014.
  64. Andrade, Sónia; Guiné, Raquel; Roseiro, Luísa. "Determination of the content of coenzymes Q9 and Q10 in pork meat from different breeds". 2014.
  65. Guiné, Raquel; Almeida, Cátia; Correia, Paula. "Efeito da embalagem nas propriedades físico-químicas de amêndoas durante o armazenamento". 2014.
  66. Guiné, Raquel; Almeida, Cátia; Correia, Paula. "Effect of packaging and conservation conditions on some physical-chemical properties of almonds". 2014.
  67. Gonçalves, Fernando; Gonçalves, Chrostophe; Teixeira, Daniela; Guiné, Raquel. "Characterization of phenolic content and antioxidant activity of three blueberry cultivars grown in the north of Portugal". 2014.
  68. Guiné, Raquel. "Workshop: Amêndoa". 2014.
  69. Guiné, Raquel; Correia, Paula; Correia, Ana. "Comparative evaluation of Portuguese goat and sheep cheeses". 2014.
  70. Barroca, Maria João; Martinho, Célia; Guiné, Raquel. "A PORTUGUESE SURVEY ABOUT THE KNOWLEDGE AND ATTITUDES OF THE POPULATION REGARDING DIETARY FIBRES". 2014.
  71. Soutinho, Susana; Guiné, Raquel; Jordão, António; Gonçalves, Fernando. "Phenolic Compounds in Red Fruits Produced in Organic Farming at Maturation Stage". 2013.
  72. Soutinho, Susana; Gonçalves, Fernando; Jordão, Antonio; Guiné, Raquel. "Evolução dos compostos fenólicos e da capacidade antioxidante durante a maturação de frutos vermelhos (framboesa, groselha e mirtilo) de produção biológica". 2013.
  73. Mele, Susana; Batista, Miguel; Guiné, Raquel; Correia, Paula. "Development of a Biological Bread". 2013.
  74. Santos, Tania; Lemos, Diogo; Guiné, Raquel; Correia, Paula. "Contribution for the characterization of carolino rice cultivars". 2013.
  75. Pedro, Ana; Barracosa, Paulo; Guiné, Raquel; Gonçalves, Fernando. "Effect of drying on the phenolic content and antioxidant activity of thistle flower". 2013.
  76. Guiné, Raquel; Barroca, Maria João. "Efeito da secagem nos teores de compostos fenólicos e da atividade antioxidante de bananas Musa nana e Musa cavendishii". 2013.
  77. Barroca, Maria João; Guiné, Raquel. "Variation of physical properties of banana along drying for cvs. Musa nana and Musa cavendishii". 2013.
  78. Barroca, Maria João; Guiné, Raquel. "Study of the Drying Kinetics of Pears from cultivar D. Joaquina". 2013.
  79. Correia, Paula; Andrade, Sónia; Guiné, Raquel; Correia, P.M.R.R.; Andrade, S.; Guiné, R.P.F.. "Modeling of Drying Kinetics of Chestnuts". 2013.
  80. Marques, Carla; Batista, Miguel; Guiné, Raquel; Correia, Paula. "Development and characterization of bread with apple and cinnamon.". 2013.
  81. Guiné, Raquel. "Development of a new food: sweet samosas". 2013.
  82. Guiné, Raquel; Barroca, Maria João; Guiné, R.P.F.; Barroca, M.J.. "Estimation of the Diffusivities and Mass Transfer Coefficients for the Drying of D. Joaquina Pears". 2013.
  83. Guiné, Raquel; Barroca, Maria João. "Drying Kinetics of Banana Slices (cvs. Musa nana and Musa Cavendish)". 2013.
  84. Guiné, Raquel; Marques, Bruno. "Evaluation of Texture of Packhams Pears". 2013.
  85. Pereira, Felisbela; Guiné, Raquel. "Análise físico-química e microbiológica durante o processo de produção de queijo". 2013.
  86. Rodrigues, A.; Guiné, R.; Loureiro, J.; Baptista, L.M.; Correia, P.. "Healthy bread as an alternative to traditional bread". 2012.
  87. Rodrigues, Â.; Guiné, R.; Correia, P.. "Physicochemical and sensorial characterization of Portuguese bread from Viseu region". 2012.
  88. Guiné, R.P.F.; Barroca, M.J.; Guiné, Raquel; Barroca, M J. "Evaluation of browning rate of quince at ambient exposure". 2012.
  89. Martinho, C.A.C.; Correia, A.C.; Gonçalves, F.M.J.; Carvalho, R.D.; Abrantes, J.L.; Guiné, R.P.F.. "How the population's perceptions influence their behaviours regarding the consumption of fibre rich foods". 2012.
  90. Guiné, Raquel; Barroca, M J; Guiné, R.P.F.; Barroca, M.J.. "Effect of drying on the physical properties of quince". 2012.
  91. Barroca, Maria João; Guiné, Raquel. "Study of drying kinetics of quince". 2012.
  92. Guiné, Raquel. "Desenvolvimento de alimentos funcionais a partir de alcachofra de Jerusalém". 2012.
  93. Almeida, Inês; Guiné, Raquel; Costa, Elisa. "Biochemical and fungal characterization of dried pears and other fruits". 2011.
  94. Henriques, Francisca; Guiné, Raquel; Barroca, Maria João. "Influence of drying treatment on the physical and chemical properties of cucumber.". 2011.
  95. Abílio, Sandra; Guiné, Raquel; Sousa, Isabel de. "Variation of textural properties in pears dried by different solar methodologies.". 2011.
  96. Guiné, Raquel; Barroca, Maria João. "Effect of drying on the textural attributes of green pepper and pumpkin.". 2010.
  97. Guiné, Raquel; Barroca, Maria João. "Effects of drying on pumpkin and green peper colour.". 2010.
  98. Loureiro, Andreia; Guiné, Raquel. "Estudo das propriedades químicas da pêra portuguesa S. Bartolomeu quando submetida a diferentes métodos de secagem.". 2010.
  99. Carrilha, Fátima; Guiné, Raquel. "Avaliação da cor de peras secadas por diferentes métodos.". 2010.
  100. Carrilha, Fátima; Guiné, Raquel. "Avaliação da textura da pêra passa de S. Bartolomeu obtida por diferentes métodos de secagem.". 2010.
  101. Cunha, Pedro; Guiné, Raquel; Coimbra, Manuel. "Amino acids profile of fresh and dried pears.". 2010.
  102. Henriques, Francisca; Marques, Bruno; Guiné, Raquel. "Efeito da secagem sobre a textura de peras da variedade Packhams.". 2010.
  103. Santos, Sandra; Guiné, Raquel; Barros, Ana. "Variação de propriedades de textura de pêra Rocha de diferentes proveniências.". 2010.
  104. Lima, Maria João; Guiné, Raquel; Barroca, Maria João. "A pêra passa de Viseu". 2010.
  105. Guiné, Raquel; Barroca, Maria João; Ferreira, Dulcineia. "Utilização de estufa solar para a secagem de peras.". 2010.
  106. Guiné, Raquel; Barroca, Maria João. "Texture of onions before and after freeze-drying.". 2010.
  107. Santos, Sandra; Guiné, Raquel; Barros, Ana. "Efeito da secagem na composição fenólica da pêra Rocha (Pyrus communis L.) de diferentes origens.". 2010.
  108. Cunha, Pedro; Coimbra, Manuel; Guiné, Raquel. "Compostos de Maillard e perfil de aminoácidos da Pêra Passa de Viseu.". 2010.
  109. Almeida, Inês; Guiné, Raquel; Costa, Elisa. "Caracterização bioquímica e fúngica de peras e outros frutos secados.". 2010.
  110. Guiné, Raquel; Barroca, Maria João. "Influence of Freeze-drying on the texture of mushrooms.". 2009.
  111. Dias, AC; Barroca, Maria João; Guiné, Raquel. "Desidratação da cebola: Influência das variáveis do processo sobre o produto final.". 2008.
  112. Costa, D; Barroca, Maria João; Guiné, Raquel. "Caracterização química do pimento desidratado por diferentes métodos.". 2008.
  113. Guiné, Raquel. "Pear drying: Perspectives for convective drying.". 2007.
  114. Pinho, Susana; Guiné, Raquel; Barroca, Maria João. "Study of the pumpkin convective drying.". 2007.
  115. Guiné, Raquel; Dias, Maria João; Faustino, João. "Study of the drying kinetics of cherry pepper and chemical characterization.". 2006.
  116. Guiné, Raquel; Rodrigues, Alírio; Castro, José; Figueiredo, Margarida. "Modelling and simulation of pear drying.". 2005.
  117. Fernandes, RMC; Guiné, Raquel; Correia, Paula. "The influence of drying on the chemical properties of the chestnuts.". 2004.
  118. Guiné, Raquel; Fernandes, Raquel; Correia, Paula. "Influência da secagem nas propriedades químicas de castanhas.". 2004.
  119. Guiné, Raquel; Dias, Maria João; Mota, Cláudia. "Caracterização química da cebola desidratada.". 2004.
  120. Guiné, Raquel. "Avaliação das propriedades químicas e físicas de pêras secadas por diferentes processos.". 2003.
  121. Guiné, Raquel; Ferreira, Dulcineia. "Secagem de variedades regionais de pomóideas. Alternativa ao consumo em fresco". 2003.
  122. Guiné, Raquel; Fernandes, Raquel. "Determinação das velocidades de secagem de castanhas.". 2003.
  123. Guiné, Raquel; Castro, José. "Evolução dos perfis radiais de humidade e concentração de açúcares durante a secagem de pêras.". 2001.
  124. Guiné, Raquel; Castro, José. "Evolução da humidade e da densidade durante a secagem artesanal de pêras.". 2001.
  125. Guiné, Raquel; Castro, José. "Determinação experimental de isotérmicas de dessorção de pêras.". 2000.
  126. Guiné, Raquel. "Study of the solubility in water of CuSO4 impregnated in polymeric materials.". 1998.
  127. Guiné, Raquel; Castro, José; Oliveira, Maria Paula. "Resolução de um sistema de PDE’s de uma reacção em leito fixo.". 1998.
  128. Correia, Paula; Costa, Cristina; Ferreira, Dulcineia; Guiné, Raquel. "Pêra Passa de Viseu. Contributo para a sua caracterização.". 1998.
  129. Guiné, Raquel. "A contribution to the study of the hydrolysis of poli(epslilon-caprolactone).". 1998.
  130. Guiné, Raquel; Castro, José. "Polimerização do beta-Pineno com dicloroetilalumínio.". 1997.
  131. Ferreira, Dulcineia; Costa, Cristina; Correia, Paula; Guiné, Raquel. "Caracterização da Pêra Passa de Viseu.". 1997.
Artigo em revista
  1. Raquel de Pinho Ferreira Guiné; Paula Maria dos Reis Correia; Ana Cristina Ferrão; Fernando Gonçalves; Clémence Lerat; Theo El-Idrissi; Eva Rodrigo. "Evaluation of phenolic and antioxidant properties of strawberry as a function of extraction conditions". Brazilian Journal of Food Technology 23 (2020): https://doi.org/10.1590/1981-6723.14219.
    10.1590/1981-6723.14219
  2. Ana Cristina Ferrão; Raquel P. F. Guiné; Paula Correia; Manuela Ferreira. "Influence of Environmental and Political Determinants on Food Choices in a Sample of Portuguese Population". Current Nutrition & Food Science (2019): https://doi.org/10.2174/1573401315666190723150841.
    10.2174/1573401315666190723150841
  3. Manuela Ferreira; João Duarte; José Abrantes; Lídia Cabral; Raquel Guiné; Sofia Campos; Ana Cardoso. "Adaptation and validation to European Portuguese of the Reasons for Higher Education Dropout Scale". Revista de Enfermagem Referência {IV 21 (2019): 35-46. https://doi.org/10.12707/RIV18090.
    10.12707/RIV18090
  4. Elena Bartkiene; Vesta Steibliene; Virginija Adomaitiene; Grazina Juodeikiene; Darius Cernauskas; Vita Lele; Dovile Klupsaite; et al. "Factors Affecting Consumer Food Preferences: Food Taste and Depression-Based Evoked Emotional Expressions with the Use of Face Reading Technology". BioMed Research International (2019): https://doi.org/10.1155/2019/2097415.
    10.1155/2019/2097415
  5. Raquel Guiné; Paula Correia; Inês Gonçalves. "Samosas with shiitake mushroom byproducts: chemical and physical characterization". Millenium - Journal of Education, Technologies, and Health (2019): https://doi.org/10.29352/mill0203e.07.00225.
    10.29352/mill0203e.07.00225
  6. Raquel P. F. Guiné; Luísa Fontes; Maria João Reis Lima. "Drying kinetics and mass transfer properties in the drying of thistle flower". Brazilian Journal of Food Technology 22 (2019): https://doi.org/10.1590/1981-6723.05119.
    10.1590/1981-6723.05119
  7. Guiné, Raquel; Correia, Paula; Correia, Ana Cristina; Gonçalves, Fernando; Brito, Mariana; Ribeiro, Jéssica. "Effect of Drying Temperature on the Physical-chemical and Sensorial Properties of Eggplant (Solanum melongena L.)". Current Nutrition & Food Science 14 1 (2018): 28-39.
    Publicado
  8. Guiné, Raquel P. F.; Matos, Susana; Gonçalves, Fernando J.; Costa, Daniela; Mendes, Mateus. "Evaluation of phenolic compounds and antioxidant activity of blueberries and modelization by artificial neural networks". International Journal of Fruit Science 18 2 (2018): 199-214.
    Publicado
  9. Ferrão, Ana Cristina; Guiné, Raquel P.F.; Correia, Paula; Ferreira, Manuela; Cardoso, Ana Paula; Duarte, João; Lima, João. "Perceptions towards a healthy diet among a sample of university people in Portugal". Nutrition and Food Science 48 4 (2018): 669-688.
    Publicado
  10. Guiné, R.P.F.; Gonçalves, F.; Lerat, C.; Idrissi, T.E.; Rodrigo, E.; Gonçalves, J. C.. "Extraction of Phenolic Compounds with Antioxidant Activity from Beetroot (Beta Vulgaris L.)". Current Nutrition & Food Science 14 4 (2018): 350-357.
    Publicado
  11. Ferrão, Ana Cristina; Guiné, Raquel; Correia, Paula; Ferreira, Manuela; Cardoso, Ana Paula. "As fontes de informação e as perceções sobre uma alimentação saudável numa amostra da comunidade universitária". Da Investigação às Práticas 8 2 (2018): 75-97.
    Publicado
  12. Guiné, Raquel; Barroca, Maria João; Florença, Sofia. "THE PANORAMA OF USAGE OF FLOWERS FOR EATING PURPOSES: RESULTS FROM A QUESTIONNAIRE SURVEY". Journal of International Scientific Publications: Agriculture & Food 6 1 (2018): 331-339.
    Publicado
  13. Guiné, Raquel; Correia, Paula; Florença, Sofia. "DEVELOPMENT OF JELLY GUMS WITH FRUITS AND HERBS: COLOUR AND SENSORY EVALUATION". Journal of International Scientific Publications: Agriculture & Food 6 1 (2018): 340-349.
    Publicado
  14. Szucs, V; Hámori, J; Guiné, RPF; Szucs, V.; Hámori, J.; Guiné, Raquel. "Motivations for food choices – Results of a quantitative survey in Hungary". Congress FOOD 2030: Towards sustainable agri-food systems 1 (2018): 58-58. http://hdl.handle.net/10400.19/5110.
    Publicado
  15. Guiné, Raquel P. F.; Costa, Cristina A.. "Compliance of Agricultural Practices Used in Family Farms With Those Recommended in Organic Farming". Open Agriculture 3 1 (2018): 368-377.
    Publicado
  16. Guiné, Raquel; Matos, Susana; Gonçalves, Christophe; Costa, Daniela; Mendes, Mateus. "Modeling the influence of production and storage conditions on the blueberry quality". Agricultural Engineering International 20 2 (2018): 226-238.
    Publicado
  17. Guiné, Raquel; Gonçalves, Christophe; Matos, Susana; Gonçalves, Fernando; Costa, Daniela; Mendes, Mateus. "Modelling Through Artificial Neural Networks of the Phenolic Compounds and Antioxidant Activity of Blueberries". Iranian Journal of Chemistry and Chemical Engineering 37 2 (2018): 193-212.
    Publicado
  18. Sónia C. Andrade; Raquel P. F. Guiné; Fernando J. A. Gonçalves; Andrade, Sónia C.; Guiné, Raquel P. F.; Gonçalves, Fernando J. A.. "Evaluation of phenolic compounds, antioxidant activity and bioaccessibility in white crowberry (Corema album)". Journal of Food Measurement and Characterization 11 4 (2017): 1936-1946. https://doi.org/10.1007/s11694-017-9576-4.
    Publicado • 10.1007/s11694-017-9576-4
  19. Raquel Guiné; Daniela Costa; Paula Correia; Cristina Costa; Helena Correia; Moises Castro; Luis Guerra; et al. "Professional training in organic food production: a cross-country experience". International Journal of Information and Learning Technology 34 3 (2017): 259-273. https://doi.org/10.1108%2Fijilt-11-2016-0052.
    Publicado • 10.1108/IJILT-11-2016-0052
  20. Szucs, Viktoria; Guiné, Raquel; Leal, Marcela; Ferreira, Manuela; Correia, Paula; Duarte, João. "Dietary fibre: eating habits and knowledge in different regions of the globe". Millenium 2 2 (2017): 61-71.
    Publicado
  21. Guiné, Raquel; Ferreira, Manuela; Correia, Paula; Duarte, João. "Study about How A Sample of Portuguese People Perceive the Health Benefits of Dietary Fibre". Current Nutrition and Food Science 13 2 (2017): 137-146.
    Publicado
  22. Andrade, S; Gonçalves, F; Guiné, Raquel. "Contribution for the physical-chemical characterization of Portuguese Crowberry (Corema album)". International Journal of Food Science and Nutrition 2 4 (2017): 9-14.
    Publicado
  23. Guiné, Raquel; Santos, Eunice; Correia, Paula. "Edible Flowers: Knowledge and Consumption Habits". International Journal of Nutrition and Health Sciences 1 3 (2017): 18-22.
    Publicado
  24. Correia, Helena; Gaião, Davide; Correia, Paula; Guiné, Raquedl; Teixeira, Daniela; Costa, Cristina. "ECONEWFARMERS: Construir pontes entre agricultura familiar e biológica através da formação vocacional". Revista de Ciências Agrárias 40 Especial (2017): 125-131.
    Publicado
  25. Guiné, Raquel; Leitão, Soraia; Gonçalves, Fernando; Correia, Paula. "Evaluation of Colour in a Newly Developed Food Product: Fresh Cheese with Red Fruits". Journal of Scientific and Engineering Research 4 7 (2017): 108-115.
    Publicado
  26. Barroca, Maria João; Guiné, Raquel P. F.; Calado, Ana Rita P.; Correia, Paula M. R.; Mendes, Mateus; Barroca, M.J.; Guiné, R.P.F.; et al. "Artificial neural network modelling of the chemical composition of carrots submitted to different pre-drying treatments". Journal of Food Measurement and Characterization 11 4 (2017): 1815-1826. http://www.scopus.com/inward/record.url?eid=2-s2.0-85020115274&partnerID=MN8TOARS.
    Publicado • 10.1007/s11694-017-9563-9
  27. Tarcea, Monica; Fazakas, Zita; Szucks, Victoria; Kovacs, Zsolt; Nagy, Eniko; Olah, Peter; Tilinca, Mariana; Guiné, Raquel. "Mean Dietary Fiber Intake of Romanian Adults Results of a Survey Questionnaire". Revista de Chimie 68 9 (2017): 2083-2087.
    Publicado
  28. Correia, Paula; Fonseca, Mariana; Guiné, Raquel. "Gluten-free bread: a case study". Journal of Advanced Agricultural Technologies 4 4 (2017): 340-344.
    Publicado
  29. Klava, Dace; Straumite, Evita; Kruma, Zanda; Guiné, Raquel P. F.. "Latvian Citizens’ Knowledge about Dietary Fibre". Proceedings of the Latvian Academy of Sciences. Section B 71 6 (2017): 428-433.
    Publicado
  30. Guine, Raquel P. F.; Brito, Mariana F. S.; Ribeiro, Jéssica R. P.; Raquel P. F. Guine; Mariana F. S. Brito; Jéssica R. P. Ribeiro. "Evaluation of Mass Transfer Properties in Convective Drying of Kiwi and Eggplant". International Journal of Food Engineering 13 7 (2017): 1-13. https://doi.org/10.1515%2Fijfe-2016-0257.
    Publicado • 10.1515/ijfe-2016-0257
  31. Guiné, R.P.F.; Ferreira, M.; Correia, P.; Duarte, J.. "Study about how a sample of portuguese people perceive the health benefits of dietary fibre". Current Nutrition and Food Science 13 2 (2017): 137-146. http://www.scopus.com/inward/record.url?eid=2-s2.0-85019671730&partnerID=MN8TOARS.
    10.2174/1573401313666170111142334
  32. Golpour, I.; Nejad, M.Z.; Chayjan, R.A.; Nikbakht, A.M.; Guiné, R.P.F.; Dowlati, M.; Golpour, Iman; et al. "Investigating shrinkage and moisture diffusivity of melon seed in a microwave assisted thin layer fluidized bed dryer". Journal of Food Measurement and Characterization 11 1 (2017): 1-11. http://www.scopus.com/inward/record.url?eid=2-s2.0-84978091835&partnerID=MN8TOARS.
    Publicado • 10.1007/s11694-016-9365-5
  33. Ljubicic, M.; Saric, M.M.; Baric, I.C.; Rumbak, I.; Komes, D.; Šatalic, Z.; Guiné, R.P.F.. "Consumer knowledge and attitudes toward healthy eating in Croatia: A cross-sectional study". Arhiv za Higijenu Rada i Toksikologiju 68 2 (2017): 153-158. http://www.scopus.com/inward/record.url?eid=2-s2.0-85023208173&partnerID=MN8TOARS.
    10.1515/aiht-2017-68-2939
  34. Ljubicic, M.; Saric, M.M.; Rumbak, I.; Baric, I.C.; Komes, D.; Satalic, Z.; Guiné, R.P.F.; et al. "Knowledge about dietary fibre and its health benefits: A cross-sectional survey of 2536 residents from across Croatia". Medical Hypotheses 105 1 (2017): 25-31. http://www.scopus.com/inward/record.url?eid=2-s2.0-85021431081&partnerID=MN8TOARS.
    Publicado • 10.1016/j.mehy.2017.06.019
  35. Golpour, I.; Nejad, M.Z.; Chayjan, R.A.; Nikbakht, A.M.; Guiné, R.P.F.; Dowlati, M.. "Erratum to: Investigating shrinkage and moisture diffusivity of melon seed in a microwave assisted thin layer fluidized bed dryer (Food Measure, 10.1007/s11694-016-9365-5)". Journal of Food Measurement and Characterization 11 2 (2017): http://www.scopus.com/inward/record.url?eid=2-s2.0-85009918577&partnerID=MN8TOARS.
    10.1007/s11694-017-9466-9
  36. Guiné, R.P.F.; Pedro, A.; Matos, J.; Barracosa, P.; Nunes, C.; Gonçalves, F.J.; Guiné, Raquel; et al. "Evaluation of phenolic compounds composition, antioxidant activity and bioavailability of phenols in dried thistle flower". Journal of Food Measurement and Characterization 11 1 (2017): 192-203. http://www.scopus.com/inward/record.url?eid=2-s2.0-84979573572&partnerID=MN8TOARS.
    Publicado • 10.1007/s11694-016-9386-0
  37. Guiné, R.; Duarte, J.; Ferreira, M.; Correia, P.; Leal, M.; Rumbak, I.; Baric, I.; et al. "Benefits of dietary fibre to human health: study from a multi-country platform". Nutrition and Food Science 47 5 (2017): 688-699. http://www.scopus.com/inward/record.url?eid=2-s2.0-85029591459&partnerID=MN8TOARS.
    Publicado • 10.1108/NFS-11-2016-0165
  38. Tarcea, M.; Fazakas, Z.; Szucs, V.; Kovacs, Z.; Nagy, E.N.; Olah, P.; Tilinca, M.; Guine, R.. "Mean dietary fiber intake of romanian adults results of a survey questionnaire". Revista de Chimie 68 9 (2017): 2083-2087. http://www.scopus.com/inward/record.url?eid=2-s2.0-85032445664&partnerID=MN8TOARS.
  39. Correia, P.M.R.; Guiné, R.P.F.; Correia, A.C.; Gonçalves, F.; Brito, M.F.S.; Ribeiro, J.R.P.. "Physical, chemical and sensory properties of kiwi as influenced by drying conditions". Agricultural Engineering International: CIGR Journal 19 3 (2017): 203-212. http://www.scopus.com/inward/record.url?eid=2-s2.0-85031085889&partnerID=MN8TOARS.
  40. Gonçalves, C.F.; Guiné, R.P.F.; Gonçalves, F.; Costa, D.V.T.A.; Gonçalves, Christophe; Guiné, Raquel; Gonçalves, Fernando; Costa, Daniela. "Influence of production and conservation conditions on some physical and chemical properties of blueberries". Agricultural Engineering International: CIGR Journal 19 3 (2017): 170-176. http://www.scopus.com/inward/record.url?eid=2-s2.0-85031111434&partnerID=MN8TOARS.
    Publicado
  41. Guiné, Raquel P. F.; Ferreira, Manuela; Correia, Paula; Duarte, João; Leal, Marcela; Rumbak, Ivana; Baric, Irena C.; et al. "Knowledge about dietary fibre: a fibre study framework". International Journal of Food Sciences and Nutrition 67 6 (2016): 707-714. http://www.scopus.com/inward/record.url?eid=2-s2.0-84976303138&partnerID=MN8TOARS.
    Publicado • 10.1080/09637486.2016.1191443
  42. Guiné, Raquel P. F.; Tenreiro, Marlene I. C.; Correia, Ana C.; Correia, Paula M. R.; Barracosa, Paulo; Guiné, R.P.F.; Tenreiro, M.I.C.; et al. "Analysis of factors influencing the physical, chemical and sensorial properties of Serra da Estrela cheeses". Journal of Food Measurement and Characterization 10 3 (2016): 643-657. http://www.scopus.com/inward/record.url?eid=2-s2.0-84966716001&partnerID=MN8TOARS.
    Publicado • 10.1007/s11694-016-9348-6
  43. Guiné, R.P.F.; Duarte, J.; Ferreira, M.; Correia, P.; Leal, M.; Rumbak, I.; Baric, I.C.; et al. "Knowledge about dietary fibres (KADF): development and validation of an evaluation instrument through structural equation modelling (SEM)". Public Health 138 1 (2016): 108-118. https://doi.org/10.1016%2Fj.puhe.2016.03.031.
    Publicado • 10.1016/j.puhe.2016.03.031
  44. Guiné, Raquel; Gonçalves, João Carlos; Calado, Ana Rita; Correia, Paula; Guiné, R.P.F.; Gonçalves, J.C.; Calado, A.R.P.; Correia, P.M.R.. "Evaluation of thermo-physical properties and drying kinetics of carrots in a convective hot air drying system". Agricultural Engineering International: CIGR Journal 18 3 (2016): 245-257. http://www.scopus.com/inward/record.url?eid=2-s2.0-84989211407&partnerID=MN8TOARS.
    Publicado
  45. Guiné, Raquel; Rafaela, Sofia; Ferreira, Manuela; Cardoso, Ana Paula. "Factors Affecting the Body Mass Index in Adolescents in Portuguese Schools". Croatian Journal of Food Technology, Biotechnology and Nutrition 11 1-2 (2016): 58-64.
    Publicado
  46. Guiné, R.P.F.; Duarte, J.; Ferreira, M.; Correia, P.; Leal, M.; Rumbak, I.; Baric, I.C.; et al. "Knowledge about sources of dietary fibres and health effects using a validated scale: a cross-country study". Public Health 141 1 (2016): 100-112. https://doi.org/10.1016%2Fj.puhe.2016.08.015.
    Publicado • 10.1016/j.puhe.2016.08.015
  47. Lopes, Arminda; Matos, Alexandre; Guiné, Raquel. "EVALUATION OF MORPHOLOGICAL AND PHYSICAL CHARACTERISTICS OF HAZELNUT VARIETIES". Millenium 2 1 (2016): 13-24.
    Publicado
  48. Szucs, V.; Fazakas, Z.; Tarcea, M.; Guiné, R.. "Consumers knowledge about dietary fibre — Results of a survey questionnaire in Hungary and Romania". Acta Alimentaria 45 4 (2016): 469-476. http://www.scopus.com/inward/record.url?eid=2-s2.0-84994169057&partnerID=MN8TOARS.
    Publicado • 10.1556/066.2016.45.4.2
  49. Ferreira, M; Guiné, RPF; Duarte, J; Correia, P; Leal, M; Baric, IC; Komes, D; et al. "Sources of Information about Dietary Fibre: A Cross-Country Survey". The European Proceedings of Social and Behavioural Sciences EpSBS XVI 1 (2016): 7-17.
    Publicado
  50. Tarcea, M; Fazakas, z; Ruta, F; Rus, V; Zugravu, C; Guiné, RPF. "Romanian Knowledge and Attitudes regarding Dietary Fibers". Bulletin UASVM Food Science and Technology 73 2 (2016): 123-128.
    Publicado
  51. Guiné, R. P. F.; Roque, A. R. F.; Seiça, F. F. A.; Batista, C. E. O.. "Effect of Chemical Pretreatments on the Physical Properties of Kiwi". International Journal of Food Engineering 2 2 (2016): 90-95.
    Publicado
  52. Guiné, R.P.F.; Rodrigues, A.P.; Ferreira, S.M.; Gonçalves, F.J.. "Development of Yogurts Enriched with Antioxidants from Wine". Journal of Culinary Science and Technology 14 3 (2016): 263-275. http://www.scopus.com/inward/record.url?eid=2-s2.0-84964056573&partnerID=MN8TOARS.
    10.1080/15428052.2015.1111180
  53. Correia, P.; Vítor, A.; Tenreiro, M.; Correia, A.C.; Madanelo, J.; Guiné, R.; Correia, Paula; et al. "Effect of different thistle flower ecotypes as milk-clotting in Serra da Estrela cheese". Nutrition and Food Science 46 4 (2016): 458-475. http://www.scopus.com/inward/record.url?eid=2-s2.0-84978890703&partnerID=MN8TOARS.
    Publicado • 10.1108/NFS-12-2015-0157
  54. Guiné, R.P.F.; Ramalhosa, E.C.D.; Valente, L.P.; Guiné, Raquel; Ramalhosa, Elsa; Valente, Luísa. "New foods, new consumers: Innovation in food product development". Current Nutrition and Food Science 12 3 (2016): 175-189. http://www.scopus.com/inward/record.url?eid=2-s2.0-84986911783&partnerID=MN8TOARS.
    Publicado • 10.2174/1573401312666160608120727
  55. Guiné, R.; Matos, M.; Henriques, C.; Correia, P.. "Preferences and consumer habits related to bread in the centre of Portugal". Nutrition and Food Science 46 3 (2016): 306-320. http://www.scopus.com/inward/record.url?eid=2-s2.0-84976518820&partnerID=MN8TOARS.
    10.1108/NFS-11-2015-0149
  56. Viktória, S.; Jülia, H.; Guiné, R.P.F.. "Consumer knowledge about dietary fibre - Results of a national questionnaire survey | Az élelmi rostokkal kapcsolatos fogyasztói ismeret - Hazai kérdoíves felmérés eredményei". Orvosi Hetilap 157 8 (2016): 302-309. http://www.scopus.com/inward/record.url?eid=2-s2.0-84958980536&partnerID=MN8TOARS.
    10.1556/650.2016.30379
  57. Guiné, R.P.F.; Fernandes, S.R.. "Cluster analysis to the facto rs related to the dissemination of information about healthy eating in a school population of young adolescents". Current Nutrition and Food Science 12 2 (2016): 80-89. http://www.scopus.com/inward/record.url?eid=2-s2.0-84964255442&partnerID=MN8TOARS.
  58. Guiné, R.P.F.; Gonçalves, C.F.; Gonçalves, F.; Costa, D.V.T.A.; Guiné, Raquel. "Some factors that may affect the physical-chemical properties of blueberries". Agricultural Engineering International: CIGR Journal 18 3 (2016): 334-342. http://www.scopus.com/inward/record.url?eid=2-s2.0-84989166105&partnerID=MN8TOARS.
    Publicado
  59. Guiné, R.P.F.; Duarte, J.; Ferreira, M.; Correia, P.; Leal, M.; Rumbak, I.; Baric, I.C.; et al. "Attitudes towards dietary fibre on a multicultural basis: A fibre study framework". Current Nutrition and Food Science 12 2 (2016): 132-141. http://www.scopus.com/inward/record.url?eid=2-s2.0-84964285831&partnerID=MN8TOARS.
  60. Guiné, R.P.F.; Costa, D.V.T.A.; Correia, P.M.R.; Costa, C.A.; Correia, H.E.; Castro, M.; Guerra, L.T.; et al. "Designing training in organic farming on a multinational basis". International Journal of Information and Learning Technology 33 2 (2016): 99-114. http://www.scopus.com/inward/record.url?eid=2-s2.0-84959271810&partnerID=MN8TOARS.
    10.1108/IJILT-12-2015-0039
  61. Guiné, R.P.F.; Gonçalves, F.J.. "Bioactive compounds in some culinary aromatic herbs and their effects on human health". Mini-Reviews in Medicinal Chemistry 16 11 (2016): 855-866. http://www.scopus.com/inward/record.url?eid=2-s2.0-84973596378&partnerID=MN8TOARS.
  62. Guiné, R.P.F.; Almeida, C.F.F.; Correia, P.M.R.; Mendes, M.. "Modelling the Influence of Origin, Packing and Storage on Water Activity, Colour and Texture of Almonds, Hazelnuts and Walnuts Using Artificial Neural Networks". Food and Bioprocess Technology 8 5 (2015): 1113-1125. http://www.scopus.com/inward/record.url?eid=2-s2.0-84926155679&partnerID=MN8TOARS.
    10.1007/s11947-015-1474-3
  63. Davim, S.; Andrade, S.; Oliveira, S.; Pina, A.; Barroca, M.J.; Guiné, R.P.F.. "Development of Fruit Jams and Juices Enriched with Fructooligosaccharides". International Journal of Fruit Science 15 1 (2015): 100-116. http://www.scopus.com/inward/record.url?eid=2-s2.0-84920096287&partnerID=MN8TOARS.
    10.1080/15538362.2014.948749
  64. Paula, F.J.A.; Guiné, R.P.F.; Lopes, L.C.; Duarte, A.C.; Fragata, A.O.S.; Reis, M.A.L.. "Effects of pre- and post-parvest factors on the selected elements contents in fruit juices". Czech Journal of Food Sciences 33 4 (2015): 384-391. http://www.scopus.com/inward/record.url?eid=2-s2.0-84937856532&partnerID=MN8TOARS.
    10.17221/531/2014-CJFS
  65. Guiné, R.P.F.; Barroca, M.J.; Gonçalves, F.J.; Alves, M.; Oliveira, S.; Mendes, M.. "Artificial neural network modelling of the antioxidant activity and phenolic compounds of bananas submitted to different drying treatments". Food Chemistry 168 (2015): 454-459. http://www.scopus.com/inward/record.url?eid=2-s2.0-84907325165&partnerID=MN8TOARS.
    10.1016/j.foodchem.2014.07.094
  66. Guiné, R.P.F.; Gonçalves, F.J.. "Chemistry and health effects of bioactive compounds in selected culinary aromatic herbs". Current Nutrition and Food Science 11 2 (2015): 145-164. http://www.scopus.com/inward/record.url?eid=2-s2.0-84930582963&partnerID=MN8TOARS.
  67. Guiné, R.P.F.. "Bee pollen: Chemical composition and potential beneficial effects on health". Current Nutrition and Food Science 11 4 (2015): 301-308. http://www.scopus.com/inward/record.url?eid=2-s2.0-84942113454&partnerID=MN8TOARS.
  68. Cruz, A.C.; Guiné, R.P.F.; Gonçalves, J.C.. "Drying Kinetics and Product Quality for Convective Drying of Apples (cvs. Golden Delicious and Granny Smith)". International Journal of Fruit Science 15 1 (2015): 54-78. http://www.scopus.com/inward/record.url?eid=2-s2.0-84920071333&partnerID=MN8TOARS.
    10.1080/15538362.2014.931166
  69. Guiné, R.P.F.; Almeida, I.C.; Correia, A.C.; Gonçalves, F.J.. "Evaluation of the physical, chemical and sensory properties of raisins produced from grapes of the cultivar Crimson". Journal of Food Measurement and Characterization 9 3 (2015): 337-346. http://www.scopus.com/inward/record.url?eid=2-s2.0-84938955209&partnerID=MN8TOARS.
    10.1007/s11694-015-9241-8
  70. Guiné, R.P.F.; Barroca, M.J.; Gonçalves, F.J.; Alves, M.; Oliveira, S.; Correia, P.M.R.. "Effect of Drying on Total Phenolic Compounds, Antioxidant Activity, and Kinetics Decay in Pears". International Journal of Fruit Science 15 2 (2015): 173-186. http://www.scopus.com/inward/record.url?eid=2-s2.0-84928416409&partnerID=MN8TOARS.
    10.1080/15538362.2015.1017073
  71. Guiné, R.P.F.; Henriques, F.; Barroca, M.J.. "Influence of drying treatments on the physical and chemical properties of cucumber". Journal of Food Measurement and Characterization 8 3 (2014): 195-206. http://www.scopus.com/inward/record.url?eid=2-s2.0-84905910857&partnerID=MN8TOARS.
    10.1007/s11694-014-9180-9
  72. Rodrigues, Â.M.D.P.; Correia, P.M.R.; Guiné, R.P.F.. "Physical, chemical and sensorial properties of healthy and mixture breads in Portugal". Journal of Food Measurement and Characterization 8 2 (2014): 70-80. http://www.scopus.com/inward/record.url?eid=2-s2.0-84899994425&partnerID=MN8TOARS.
    10.1007/s11694-013-9166-z
  73. Guiné, R.P.F.; Barroca, M.J.; Pereira, D.; Correia, P.M.R.. "Adsorption isotherms of Maria biscuits from different brands". Journal of Food Process Engineering 37 3 (2014): 329-337. http://www.scopus.com/inward/record.url?eid=2-s2.0-84902381671&partnerID=MN8TOARS.
    10.1111/jfpe.12089
  74. Guiné, R.P.F.; Cruz, A.C.; Mendes, M.. "Convective drying of apples: Kinetic study, evaluation of mass transfer properties and data analysis using artificial neural networks". International Journal of Food Engineering 10 2 (2014): 281-299. http://www.scopus.com/inward/record.url?eid=2-s2.0-84904202840&partnerID=MN8TOARS.
    10.1515/ijfe-2012-0135
  75. Guiné, R.P.F.; Ferreira, P.; Roque, A.R.; Pinto, H.; Tomás, A.. "Port Wine "Caviar": Product Development, Sensorial Analysis, and Marketing Evaluation". Journal of Culinary Science and Technology 12 4 (2014): 294-305. http://www.scopus.com/inward/record.url?eid=2-s2.0-84902986541&partnerID=MN8TOARS.
    10.1080/15428052.2014.904831
  76. Silva, V.; Figueiredo, A.R.; Costa, J.J.; Guiné, R.P.F.. "Experimental and mathematical study of the discontinuous drying kinetics of pears". Journal of Food Engineering 134 (2014): 30-36. http://www.scopus.com/inward/record.url?eid=2-s2.0-84896998676&partnerID=MN8TOARS.
    10.1016/j.jfoodeng.2014.02.022
  77. Davim, S.; Patkai, G.; Monspart-Sényi, J.; Kokai, L.; Guiné, R.P.F.. "Development of functional foods enriched with inulin". Current Nutrition and Food Science 10 2 (2014): 128-133. http://www.scopus.com/inward/record.url?eid=2-s2.0-84904131754&partnerID=MN8TOARS.
    10.2174/1573401310666140306003828
  78. Santos, S.C.R.V.L.; Guiné, R.P.F.; Barros, A.. "Effect of drying temperatures on the phenolic composition and antioxidant activity of pears of Rocha variety (Pyrus communis L.)". Journal of Food Measurement and Characterization 8 2 (2014): 105-112. http://www.scopus.com/inward/record.url?eid=2-s2.0-84899981137&partnerID=MN8TOARS.
    10.1007/s11694-014-9170-y
  79. Guiné, R.P.F.; Barroca, M.J.. "Quantification of browning kinetics and colour change for quince (Cydonia oblonga mill. ( exposed to atmospheric conditions". Agricultural Engineering International: CIGR Journal 16 4 (2014): 285-298. http://www.scopus.com/inward/record.url?eid=2-s2.0-84920103183&partnerID=MN8TOARS.
  80. Guiné, R.P.F.; Almeida, C.F.F.; Correia, P.M.R.. "Influence of packaging and storage on some properties of hazelnuts". Journal of Food Measurement and Characterization 9 1 (2014): 11-19. http://www.scopus.com/inward/record.url?eid=2-s2.0-84976225818&partnerID=MN8TOARS.
    10.1007/s11694-014-9206-3
  81. Guiné, R.P.F.; Barroca, M.J.; Silva, V.. "Mass transfer properties of pears for different drying methods". International Journal of Food Properties 16 2 (2013): 251-262. http://www.scopus.com/inward/record.url?eid=2-s2.0-84871730425&partnerID=MN8TOARS.
    10.1080/10942912.2011.551864
  82. Guiné, R.P.F.; Barros, A.; Queirós, A.; Pina, A.; Vale, A.; Ramoa, H.; Folha, J.; Carneiro, R.. "Development of a Solid Vinaigrette and Product Testing". Journal of Culinary Science and Technology 11 3 (2013): 259-274. http://www.scopus.com/inward/record.url?eid=2-s2.0-84879621865&partnerID=MN8TOARS.
    10.1080/15428052.2013.769872
  83. Guiné, R.P.F.. "Variation of textural attributes of S. Bartolomeu pears at maturation, storage, and drying". International Journal of Food Properties 16 1 (2013): 180-192. http://www.scopus.com/inward/record.url?eid=2-s2.0-84868658768&partnerID=MN8TOARS.
    10.1080/10942912.2010.535191
  84. de Guiné, R.P.F.; Lima, M.J.R.. "Some developments regarding functional food products (Functional Foods)". Current Nutrition and Food Science 8 2 (2012): 102-111. http://www.scopus.com/inward/record.url?eid=2-s2.0-84862520521&partnerID=MN8TOARS.
    10.2174/157340112800840781
  85. Nunes, C.; Silva, L.; Fernandes, A.P.; Guiné, R.P.F.; Domingues, M.R.M.; Coimbra, M.A.. "Occurrence of cellobiose residues directly linked to galacturonic acid in pectic polysaccharides". Carbohydrate Polymers 87 1 (2012): 620-626. http://www.scopus.com/inward/record.url?eid=2-s2.0-80054737677&partnerID=MN8TOARS.
    10.1016/j.carbpol.2011.08.027
  86. Guiné, Raquel Pinho F.; Henrriques, Francisca; João Barroca, Maria. "Mass Transfer Coefficients for the Drying of Pumpkin (Cucurbita moschata) and Dried Product Quality". Food and Bioprocess Technology 5 1 (2012): 176-183. http://dx.doi.org/10.1007/s11947-009-0275-y.
    10.1007/s11947-009-0275-y
  87. Guiné, Raquel P.F.; Dias, Ana; Peixoto, Ana; Matos, Maria; Gonzaga, Marta; Silva, Margarida. "Application of molecular gastronomy principles to the development of a powdered olive oil and market study aiming at its commercialization". International Journal of Gastronomy and Food Science 1 2 (2012): 101-106. http://dx.doi.org/10.1016/j.ijgfs.2013.05.001.
    10.1016/j.ijgfs.2013.05.001
  88. Guiné, R.P.F.; Barroca, M.J.. "Effect of drying treatments on texture and color of vegetables (pumpkin and green pepper)". Food and Bioproducts Processing 90 1 (2012): 58-63. http://www.scopus.com/inward/record.url?eid=2-s2.0-83555172586&partnerID=MN8TOARS.
    10.1016/j.fbp.2011.01.003
  89. Guiné, Raquel P. F.. "Influence of Drying Method on Some Physical and Chemical Properties of Pears". International Journal of Fruit Science 11 3 (2011): 245-255. http://dx.doi.org/10.1080/15538362.2011.608295.
    10.1080/15538362.2011.608295
  90. Guine, R.P.F.; Barroca, M.J.. "Effect of drying on the textural attributes of bell pepper and pumpkin". Drying Technology 29 16 (2011): 1911-1919. http://www.scopus.com/inward/record.url?eid=2-s2.0-80053953728&partnerID=MN8TOARS.
    10.1080/07373937.2011.596297
  91. Coimbra, M.A.; Nunes, C.; Cunha, P.R.; Guiné, R.. "Amino acid profile and Maillard compounds of sun-dried pears. Relation with the reddish brown colour of the dried fruits". European Food Research and Technology 233 4 (2011): 637-646. http://www.scopus.com/inward/record.url?eid=2-s2.0-80052920632&partnerID=MN8TOARS.
    10.1007/s00217-011-1563-0
  92. Guiné, R.P.F.; Pinho, S.; Barroca, M.J.. "Study of the convective drying of pumpkin (Cucurbita maxima)". Food and Bioproducts Processing 89 4 (2011): 422-428. http://www.scopus.com/inward/record.url?eid=2-s2.0-80054822777&partnerID=MN8TOARS.
    10.1016/j.fbp.2010.09.001
  93. Guiné, R.P.F.; Andrade, S.; Correia, A.C.; Jordão, A.M.; Lopes, A.D.; Ferreira, D.. "Evaluation of Textural Properties in Apples of regional varieties". International Journal of Food Properties 14 2 (2011): 331-338. http://www.scopus.com/inward/record.url?eid=2-s2.0-79952135804&partnerID=MN8TOARS.
    10.1080/10942910903177848
  94. Guiné, R.P.F.; Barroca, M.J.; Lima, M.J.R.. "Comparative study of the drying of pears using different drying systems". International Journal of Fruit Science 11 1 (2011): 55-73. http://www.scopus.com/inward/record.url?eid=2-s2.0-79952434700&partnerID=MN8TOARS.
    10.1080/15538362.2011.554071
  95. Guiné, R.P.F.. "Analysis of the drying kinetics of S. Bartolomeu pears for different drying systems". Electronic Journal of Environmental, Agricultural and Food Chemistry 9 11 (2010): 1772-1783. http://www.scopus.com/inward/record.url?eid=2-s2.0-79952773004&partnerID=MN8TOARS.
  96. Hui, Y.H.; Chen, F.; Nollet, L.M.L.; Guiné, R.P.F.; Le Quéré, J.-L.; Martín-Belloso, O.; Mínguez-Mosquera, M.I.; et al. "Handbook of Fruit and Vegetable Flavors". Handbook of Fruit and Vegetable Flavors (2010): http://www.scopus.com/inward/record.url?eid=2-s2.0-84886044364&partnerID=MN8TOARS.
    10.1002/9780470622834
  97. Guiné, R.P.F.; Andrade, S.; Sousa, R.; Alves, A.; Teixeira, L.; Figueiredo, C.; Fonseca, S.; et al. "Properties of regional portuguese apple cultivars produced in conventional and organic modes". International Journal of Fruit Science 10 4 (2010): 416-424. http://www.scopus.com/inward/record.url?eid=2-s2.0-78649867111&partnerID=MN8TOARS.
    10.1080/15538362.2010.530125
  98. Mota, C.L.; Luciano, C.; Dias, A.; Barroca, M.J.; Guiné, R.P.F.. "Convective drying of onion: Kinetics and nutritional evaluation". Food and Bioproducts Processing 88 2-3 (2010): 115-123. http://www.scopus.com/inward/record.url?eid=2-s2.0-77953614109&partnerID=MN8TOARS.
    10.1016/j.fbp.2009.09.004
  99. Guiné, R.P.F.. "Sorption isotherms of pears using different models". International Journal of Fruit Science 9 1 (2009): 11-22. http://www.scopus.com/inward/record.url?eid=2-s2.0-70449657859&partnerID=MN8TOARS.
    10.1080/15538360902801197
  100. Guiné, R.P.F.; Sousa, R.; Alves, A.; Figueiredo, C.; Fonseca, S.; Soares, S.; Correia, A.C.; et al. "Composition of regional Portuguese apple cultivars in different harvest years". International Journal of Fruit Science 9 4 (2009): 360-371. http://www.scopus.com/inward/record.url?eid=2-s2.0-77952793540&partnerID=MN8TOARS.
    10.1080/15538360903378559
  101. Ferreira Guine, Raquel de Pinho; Reis Lima, Maria. "Overview and Developments Regarding Functional Foods and Beverages". Current Nutrition & Food Science 4 4 (2008): 298-304. http://dx.doi.org/10.2174/157340108786263720.
    10.2174/157340108786263720
  102. Guiné, R.P.F.. "Pear drying: Experimental validation of a mathematical prediction model". Food and Bioproducts Processing 86 4 (2008): 248-253. http://www.scopus.com/inward/record.url?eid=2-s2.0-56849104347&partnerID=MN8TOARS.
    10.1016/j.fbp.2007.11.001
  103. Guiné, R.P.F.. "Pear drying: Perspectives for convective drying and nutritional evaluation". Acta Horticulturae 800 PART 2 (2008): 1047-1052. http://www.scopus.com/inward/record.url?eid=2-s2.0-71449097544&partnerID=MN8TOARS.
  104. Guiné, R.P.F.; Ferreira, D.M.S.; Barroca, M.J.; Gonçalves, F.M.. "Study of the drying kinetics of solar-dried pears". Biosystems Engineering 98 4 (2007): 422-429. http://www.scopus.com/inward/record.url?eid=2-s2.0-36248969619&partnerID=MN8TOARS.
    10.1016/j.biosystemseng.2007.09.010
  105. Guine, R.P.F.; Ferreira, D.M.S.; Barroca, M.J.; Goncalves, F.M.. "Study of the solar drying of pears". International Journal of Fruit Science 7 2 (2007): 101-118. http://www.scopus.com/inward/record.url?eid=2-s2.0-38049045161&partnerID=MN8TOARS.
    10.1300/J492v07n02_08
  106. Guiné, R.P.F.; Rodrigues, A.E.; Figueiredo, M.M.. "Modelling and simulation of pear drying". Applied Mathematics and Computation 192 1 (2007): 69-77. http://www.scopus.com/inward/record.url?eid=2-s2.0-34548439062&partnerID=MN8TOARS.
    10.1016/j.amc.2007.02.121
  107. Faustino, J.M.F.; Barroca, M.J.; Guiné, R.P.F.. "Study of the drying kinetics of green bell pepper and chemical characterization". Food and Bioproducts Processing 85 3 C (2007): 163-170. http://www.scopus.com/inward/record.url?eid=2-s2.0-34848922768&partnerID=MN8TOARS.
    10.1205/fbp07009
  108. Guiné, R.P.F.; Ramos, M.A.; Figueiredo, M.. "Shrinkage characteristics and porosity of pears during drying". Drying Technology 24 11 (2006): 1525-1530. http://www.scopus.com/inward/record.url?eid=2-s2.0-33750558933&partnerID=MN8TOARS.
    10.1080/07373930600961835
  109. Guiné, R.P.F.. "Moisture diffusivity in pears: Experimental determination and derivation of a mathematical prediction model". International Journal of Food Science and Technology 41 10 (2006): 1177-1181. http://www.scopus.com/inward/record.url?eid=2-s2.0-33750730682&partnerID=MN8TOARS.
    10.1111/j.1365-2621.2006.01176.x
  110. Guiné, R.deP.F.. "Influence of drying method on density and porosity of pears". Food and Bioproducts Processing 84 3 C (2006): 179-185. http://www.scopus.com/inward/record.url?eid=2-s2.0-33846271785&partnerID=MN8TOARS.
    10.1205/fbp.05106
  111. Guiné, R.P.F.; Fernandes, R.M.C.. "Analysis of the drying kinetics of chestnuts". Journal of Food Engineering 76 3 (2006): 460-467. http://www.scopus.com/inward/record.url?eid=2-s2.0-33646406806&partnerID=MN8TOARS.
    10.1016/j.jfoodeng.2005.04.063
  112. Barroca, M.J.; Guiné, R.P.F.; Pinto, A.; Gonçalves, F.M.; Ferreira, D.M.S.. "Chemical and microbiological characterization of Portuguese varieties of pears". Food and Bioproducts Processing 84 2 C (2006): 109-113. http://www.scopus.com/inward/record.url?eid=2-s2.0-33745539750&partnerID=MN8TOARS.
    10.1205/fbp.05200
  113. Guiné, R.P.F.. "Drying kinetics of some varieties of pears produced in Portugal". Food and Bioproducts Processing 83 4 C (2005): 273-276. http://www.scopus.com/inward/record.url?eid=2-s2.0-29244454628&partnerID=MN8TOARS.
    10.1205/fbp.04222
  114. Guiné, R.P.F.. "Development of an algorithm based on space refinement to solve a system of parabolic PDE's". Applied Mathematics and Computation 161 3 (2005): 963-972. http://www.scopus.com/inward/record.url?eid=2-s2.0-10644246693&partnerID=MN8TOARS.
    10.1016/j.amc.2003.12.077
  115. Fernandes, R.M.C.; Guine, R.P.F.; Correia, P.M.R.. "The influence of drying on the chemical properties of the chestnuts". Acta Horticulturae 693 (2005): 153-158. http://www.scopus.com/inward/record.url?eid=2-s2.0-67650231373&partnerID=MN8TOARS.
  116. Guiné, R.P.F.; Castro, J.A.A.M.. "Analysis of moisture content and density of pears during drying". Drying Technology 21 3 (2003): 581-591. http://www.scopus.com/inward/record.url?eid=2-s2.0-0037670578&partnerID=MN8TOARS.
    10.1081/DRT-120018464
  117. Guiné, R.P.F.; Castro, J.A.A.M.. "Experimental determination and computer fitting of desorption isotherms of D. Joaquina Pears". Food and Bioproducts Processing: Transactions of the Institution of of Chemical Engineers, Part C 80 3 (2002): 149-154. http://www.scopus.com/inward/record.url?eid=2-s2.0-0036752422&partnerID=MN8TOARS.
    10.1205/096030802760309160
  118. Guiné, R.P.F.; Castro, J.A.A.M.. "Pear drying process analysis: Drying rates and evolution of water and sugar concentrations in space and time". Drying Technology 20 7 (2002): 1515-1526. http://www.scopus.com/inward/record.url?eid=2-s2.0-0036691154&partnerID=MN8TOARS.
    10.1081/DRT-120005865
  119. Guiné, R.P.F.; Castro, J.A.A.M.. "Polymerization of ß-pinene with ethylaluminum dichloride (C2H5AlCl2)". Journal of Applied Polymer Science 82 10 (2001): 2558-2565. http://www.scopus.com/inward/record.url?eid=2-s2.0-0035814214&partnerID=MN8TOARS.
    10.1002/app.2107
Capítulo de livro
  1. Paula M. R. Correia; Jéssica M. Monteiro; Raquel P. F. Guiné. "Development of New Pastry Products and Jams with Shiitake Mushrooms". 2018.
    10.1007/978-3-319-70272-8_9
  2. Silva, Ana Cristina Ferrão; Guiné, Raquel. "Phytoestrogens as Bioactive Compounds with Beneficial Effects for Human Health". Nova Science Publishers, 2017.
  3. Guiné, Raquel; Matos, Mariana; Henriques, Carla; Correia, Paula. "Consumer Buying Tendencies and Knowledge about Bread in Portugal". Nova Science Publishers, 2017.
  4. Guiné, Raquel. "Bioactive Phenolic Compounds: Extraction Procedures and Methods of Analysis". Nova Science Publishers, USA, 2017.
  5. Guiné, Raquel; Barroca, Maria João. "Drying Kinetics in Solar Drying". Springer, 2017.
    Guiné, R. P. F., & Barroca, M. J. (2017). Drying kinetics in solar drying. In Prakash, O., & Kumar, A. (Eds.) Solar Drying Technology. Green Energy and Technology (pp. 317-355). Singapure: Springer. Doi: https://doi.org/10.1007/978-981-10-3833-4_10
  6. Guiné, Raquel; Silva, Ana; Florença, Sofia. "The Role of Fruit Juices and Nectars in the Prevention of Neurodegenerative Diseases". Nova Science Publishers, 2017.
  7. Guiné, R.P.F.. "Bioactive Phenols in Small Fruits and Berries". Bentham Science Publishers, 2016.
    Guiné, R.P.F. (2016). Bioactive Phenols in Small Fruits and Berries. in Atta-ur-Rahman, F.R.S. (Ed.) "Frontiers in Natural Product Chemistry". Vol 2 (5, 245-342). doi:10.2174/97816810835991160201
  8. Guiné, Raquel. "Drying Peppers: Technolocy and Properties". Nova Publishers, USA, 2016.
  9. Guiné, Raquel. "Food Sources and Chemistry of Plant Sterols and Stanols". 2015.
  10. Guiné, Raquel; Guiné, R.F.. "Role of dietary fibers on health of the gastro-intestinal system and related types of cancer". Nova Science Publishers, 2015.
  11. Guiné, Raquel. "Chemistry and Bioactive Components of olive Oil". Nova Publishers, USA, 2014.
  12. Guiné, Raquel; Barroca, Maria João. "Mass Transfer Properties for the Drying of Pears". Springer, 2014.
  13. Guiné, Raquel; Barroca, Maria João. "Effect of Processing on the Phenolic Compounds and Antioxidant Activity of Fruit Juices". Nova Publishers, USA, 2014.
  14. Guiné, Raquel; Correia, Paula. "Transportation and Storage of Cereals". CRC Press, USA, 2013.
  15. Lopes, Luísa; Guiné, Raquel. "Simpósio. Valorização de Produtos e Resíduos.". INEGI, 2011.
  16. Guiné, Raquel; Peres, Gabriela. "Caracterização da produção da pêra passa tradicional.". CI&DETS, 2010.
  17. Guiné, Raquel; Barroca, Maria João. "Secagem de peras de S. Bartolomeu em estufa solar.". CI&DETS, 2010.
  18. Guiné, Raquel; Barroca, Maria João. "Estudo das cinéticas em diferentes sistemas de secagenm da pêra S. Bartolomeu". CI&DETS, 2010.
  19. Guiné, Raquel. "Apresentação do projecto". CI&DETS, 2010.
  20. Guiné, Raquel; Ferreira, Dulcineia. "Pêras Secadas, Promoção de um Produto Ago-Alimentar Tradicional Utilizando Metodologia Científica". ESAV, 2009.
  21. Guiné, Raquel; Barroca, Maria João. "Osmotic Dehydration of Fruits". NOVA Science Publishers, Inc., 2009.
  22. Guiné, Raquel. "Pear Drying". DEStech Publications, Inc., USA., 2007.
  23. Guiné, Raquel; Barroca, Maria João. "Dried Banana". John Wiley & Sons, Inc., New Jersey, USA., 2007.
  24. Guiné, Raquel; Barroca, Maria João. "Dried Tomato". John Wiley & Sons, Inc., New Jersey, USA., 2007.
  25. Barroca, Maria João; Guiné, Raquel. "Onion Drying". DEStech Publications, Inc., USA., 2007.
  26. Guiné, Raquel. "Handbook of Fruits and Fruit Processing.". Blackwell Publishing Professional, Iowa, USA., 2006.
  27. Guiné, Raquel. "Drying Pears.". CRC/Taylor & Francis, New York, USA., 2006.
Livro
  1. Guiné, R.P.F.; Matos, M.C.C.S.; Henriques, C.; Correia, P.M.R.. Consumer buying tendencies and knowledge about bread in Portugal. 2017.
  2. Ferreira Guiné, R.P.. Bioactive phenolic compounds: Extraction procedures and methods of analysis. 2017.
  3. de Pinho Ferreira Guiné, R.; Barroca, M.J.. Drying kinetics in solar drying. 2017.
    10.1007/978-981-10-3833-4_10
  4. Silva, A.C.F.; Guiné, R.P.F.. Phytoestrogens as bioactive compounds with beneficial effects for human health. 2017.
  5. Correia, Paula; Lima, Maria João; Guiné, Raquel. Aveleira: Estado da Transformação. Centro Nacional de Competências dos Frutos Secos. 2017.
  6. Guiné, R.P.F.. Drying peppers: Technology and properties. 2016.
  7. Guiné, R.P.F.; Silva, A.C.F.. Probiotics, prebiotics and synbiotics. 2016.
  8. Guiné, R.P.F.; Costa, D.V.T.A.. Chemical composition and bioactive compounds in bananas and postharvest alterations. 2016.
  9. Guiné, Raquel. Food Drying and Dehydration: Technology and Effect on Food Properties. LAP Lambert Academic Publishing GmbH & Co. Germany. 2015.
  10. Rodrigues, Catarina; Guiné, Raquel; Correia, Paula. Manual de Segurança Alimentar – Da Origem ao Consumo. Publindústria, Edições Técnicas. 2015.
  11. de Pinho Ferreira Guiné, R.. Chemistry And Bioactive Components Of Olive Oil. 2014.
  12. De Pinho Ferreira Guiné, R.; Barroca, M.J.. Effect of processing on the phenolic compounds and antioxidant activity of fruit juices. 2014.
  13. Guiné, Raquel. Processos na Indústria Alimentar. Problemas Resolvidos. Edição de autor. 2014.
  14. Guiné, Raquel. Os Processos nas Indústrias Alimentares. Edição de autor. 2014.
  15. Guiné, Raquel; Correia, Paula. Engineering Aspects of cereal and Cereal-Based Products. CRC Press, USA. 2013.
  16. Guiné, Raquel. Unit Operations for the Food Industry: Thermal Processing & Nonconventional Technologies. LAP Lambert Academic Publishing GmbH & Co. Germany. 2013.
  17. Guiné, Raquel. Unit Operations for the Food Industry: Equilibrium Processes & Mechanical Operations. LAP Lambert Academic Publishing GmbH & Co. Germany. 2013.
  18. Guiné, Raquel. Vitamin C. Dietary Sources, Technology, Dayly Requirements and Symptoms of Defficiency.. Nova Science Publishers, Inc., USA.. 2013.
  19. Guine, R.P.F.. Food, diet and health: Past, present and future tendencies. 2011.
  20. Guine, R.P.F.. Preface. 2011.
  21. Guiné, Raquel. Drying of Pears. Experimental Study and Process Simulation. LAP Lambert Academic Publishing GmbH & Co. Germany. 2011.
  22. Guiné, Raquel. Food, Diet and Health. Past, Present and Future Tendencies.. Nova Science Publishers, Inc.,. 2010.
  23. Guiné, Raquel. Secagem de peras. Da tradição à ciência.. ESAV. 2010.
  24. de Pinho Ferreira Guiné, R.; Lima, M.J.R.; Barroca, M.J.; Guiné, R.P.F.. Functional components of foods. 2009.
  25. de Pinho Ferreira Guiné, R.; Barroca, M.J.. Osmotic dehydration of fruits. 2009.
  26. Guiné, Raquel; Lima, Maria João. Pêras Secadas, Promoção de um Produto Agro-Alimentar Tradicional Utilizando Metodologia Científica.. ESAV. 2009.
  27. de Pinho Ferreira Guine, R.. Pear Drying. 2007.
    10.1002/9780470277737.ch28
  28. Guiné, R.P.F.; Dias, M.J.B.. Section X. Fruits and Fruit Juices: Dried Banana. 2006.
    10.1002/9780470113554.ch38
  29. Guiné, R.P.F.; Dias, M.J.B.. Section XVII. Vegetable Products: Dried Tomato. 2006.
    10.1002/9780470113554.ch97
Tese / Dissertação
  1. Guiné, Raquel de Pinho Ferreira. "Secagem de Pêras. Estudo Experimental e Simulação do Processo.". Doutoramento, 2005. http://hdl.handle.net/10316/1795.

Outros

Outra produção
  1. Guiné, Raquel. 2019. The use of artificial neural networks (ANN) in food process engineering. Artificial neural networks (ANN) aim to solve problems of artificial intelligence, by building a system with links that simulate the human brain. This approach includes the learning process by trial and error. The ANN is a system of neurons connected by synaptic connections and divided into incoming neurons, which receive stimulus from the external environment, internal or hidden neurons and outpu. http://hdl.handle.net/10400.19/5452.
    Guiné, R.P.F. (2019). The use of artificial neural networks (ANN) in food process engineering. International Journal of Food Engineering, 5 (1), 15-21. doi: 10.18178/ijfe.5.1.15-21
  2. Ferrão, Ana Cristina; Guiné, Raquel; Correia, Paula. 2019. Study of consumer acceptance about the possible commercialization of a cheese with berries. BACKGROUND: Nowadays, consumers are more concerned about the issues related to the maintenance and promotion of health, trying to combine the pleasure in the consumption of certain foods with health benefits. Therefore, there has been an increasing in the market of functional foods. OBJECTIVE: The present study was carried out in order to explore the consumers’ acceptance regarding the possibility. http://hdl.handle.net/10400.19/5462.
    Ferrão, A.C., Guiné, R.P.F., & Correia, P.M.R. (2019). Study of consumer acceptance about the possible commercialization of a cheese with berries. Current Nutrition and Food Science, 15 (2), 185-195. DOI : 10.2174/1573401313666170707103933
  3. Guiné, Raquel; Lemos, Edite. 2018. Characterization of consuming habits regarding bakery products and acceptance of new products incorporating whey residue.
  4. Guiné, Raquel; Barroca, Maria João; Florença, Sofia. 2018. The panorama of usage of flowers for eating purposes: results from a questionnaire survey. This work aimed to characterize the use of edible flowers for gastronomic purposes. A survey was done by internet in Portugal, and 147 valid questionnaires were completed, by individuals between 18 and 78 years old. The instrument included questions not only about consumption habits, but also about the knowledge relatively to edible flowers. The results revealed that flowers are appreciated when i. http://hdl.handle.net/10400.19/5108.
  5. Guiné, Raquel; Costa, Cristina Amaro da. 2018. Compliance of agricultural practices used in family farms with those recommended in organic farming. This research intended to evaluate to what extent the managers in family farms tend to adopt practices of organic farming and identify the possible factors that might be associated with those choices. For that, a survey was undertaken in Portuguese and Spanish municipalities. The participation, by direct interview, was voluntary and 125 valid responses were obtained distributed as: 30 in Viseu (PT. http://hdl.handle.net/10400.19/5269.
    Guiné, R.P.F. & Costa, C.A. (2018). Compliance of agricultural practices used in family farms with those recommended in organic farming. Open Agriculture, 3 (1), 368-377. doi:10.1515/opag-2018-0041.
  6. Guiné, Raquel. 2018. Consumer Research on Innovative Jams Containing Ingredients with Potential Health Benefits. Consumers are now more aware of the interconnection between the concepts of enjoyable foods and foods with beneficial health properties, so that the market of foods more linked to health promotion has greatly expanded. In this work, the possible acceptance of the consumers towards innovative jams with the inclusion of functional ingredients was evaluated. For that, a questionnaire study was carrie. http://hdl.handle.net/10400.19/5032.
  7. Guiné, Raquel. 2018. Variation of physical properties of fruits with drying and kinetic study. Background: Food drying, despite being a very ancient practice for food preservation, is still one of the most important processing operations in the food industry. Objective: In this work was studied the drying of two fruits (kiwi and apple) with respect to the physical properties of texture and colour, and the drying kinetics was also evaluated with adjust- ment to thin layer models. Method: For. http://hdl.handle.net/10400.19/5276.
    Guiné, R.P.F. (2018). Variation of physical properties of fruits with drying and kinetic study. Life Science Press, 1 (1), 40-47. doi: 10.28964/LifesciPress-2-106
  8. Guiné, Raquel. 2018. The Drying of Foods and its Effect on the Physical-Chemical, Sensorial and Nutritional Properties. Drying of foods is an ancient practice that has been adopted to preserve foods beyond their natural shelf life. The process started with the exposure of foods to the sun, to extract from them a great proportion of the water, thus contributing for their conservation. The traditional solar dying with direct exposure to the sun had many disadvantages and presently more modern methods are used, such a. http://hdl.handle.net/10400.19/4976.
    Guiné, R.P.F. (2018). The Drying of Foods and its Effect on the Physical-Chemical, Sensorial and Nutritional Properties. International Journal of Food Engineering, 4(2), 93-100. doi: 10.18178/ijfe.4.2.93-100
  9. Correia, Paula; Rodrigues, Melania; Mendes, Rita; Guiné, Raquel; Rodrigies, Melania; Guiné, Rita. 2018. Influence of temperatures and packaging materials in ewe´s cheeses storage. The use of different conservation methods to increase the shelf life of food has always been a major concern. The objective of this work was to evaluate the effect of temperature and packaging material in ewe´s cheeses during storage time (at 1, 60 and 120 days). Cheeses were subject to two different storage conditions: control chamber (CC) ¿16±1¿C and RH (relative humidity) of 75±2%¿, packaging i. http://hdl.handle.net/10400.19/4938.
  10. Correia, Paula; Rodrigues, Melania; Mendes, Rita; Guiné, Raquel. 2018. Physical properties of frozen ewe’s cheese. This work evaluates the effect of freezing and storage time in ewe´s cheese. Ewe´s cheeses were subject to two different conservation conditions: frozen at -60¿C, with storage at -18¿C (Frozen), and refrigeration at 7¿C, with a RH (relative humidity) of 47% (Control). The initial values of moisture and water activity (a w ) were high and similar between the analysed samples, 62.2-61.3% and 0.91-0.. http://hdl.handle.net/10400.19/5453.
    Correia, P., Rodrigues, M., Mendes, R., & Guiné, R.P.F. (2018). Physical properties of frozen ewe’s cheese. Journal of Advanced Agricultural Technologies, 5 (4), 307-312. doi: 10.18178/joaat.5.4.307-312
  11. Guiné, Raquel; Correia, Paula; Florença, Sofia. 2018. Development of Jelly Gums with Fruits and Herbs: Colour and Sensory Evaluation. This work aimed to evaluate the colour and sensory properties of jelly gums made with fruits and herbs. The colour was measured by a colorimeter in the Hunter lab coordinates (L*, a* and b*). Sensory evaluation comprised preference tests and profile analysis. The results showed that the colour of gums with blueberry was considerably different than other fruits (strawberry and raspberry). The senso. http://hdl.handle.net/10400.19/5109.
  12. Guiné, Raquel; Ferreira, Manuela; Correia, Paula; Duarte, João. 2017. Study about How A Sample of Portuguese People Perceive the Health Benefits of Dietary Fibre. Dietary fibre (DF) has been part of human diet since ancient times, and its benefits for the human health have been well established and scientifically confirmed. Having in mind the importance of DF the present work was undertaken to evaluate the level of knowledge shown by Portuguese people about the health effects associated with an adequate ingestion of DF. For that, a descriptive cross-section. http://hdl.handle.net/10400.19/4549.
    Guiné, R. P. F., Ferreira, M., Correia, P., & Duarte, J. (2017). Study about How A Sample of Portuguese People Perceive the Health Benefits of Dietary Fibre. Current Nutrition and Food Science, 13(2), 137-146. doi:10.2174/1573401313666170111142334
  13. Gonçalves, Christophe; Guiné, Raquel; Gonçalves, Fernando; Costa, Daniela. 2017. Influence of production and conservation conditions on some physical and chemical properties of blueberries. This work studied the effect of production mode (organic versus conventional) and storage conditions on some physical and chemical properties of blueberry from different cultivars, namely Duke, Bluecrop, and Ozarkblue. The physical properties evaluated were caliber, color and texture and the chemical characteristics analyzed were moisture content, total soluble solids and acidity. Furthermore, the. http://hdl.handle.net/10400.19/4680.
  14. Guiné, Raquel; Santos, Eunice; Correia, Paula. 2017. Edible Flowers: Knowledge and Consumption Habits. The objective of this study was to investigate the level of knowledge about edible flowers and to what extent these are or not consumed. A questionnaire survey was undertaken in the district of Viseu, Portugal, to a sample of 100 possible consumers aged between 20 and 84 years old. The instrument included questions aimed at characterizing the sample together with questions about the knowledge rela. http://hdl.handle.net/10400.19/4634.
  15. Correia, Paula; Fonseca, Mariana; Guiné, Raquel. 2017. Gluten-free bread: a case study. Physicochemical and sensorial characteristics of a possible commercial gluten-free bread (GFB) made with a new gluten-free flour were studied, as compared to a regular wheat bread, which was also analysed as Control sample. Results show that GFB presented high values of moisture and water activity, 36.56% and 0.96. This bread presented high density (0.38 g/ cm3) comparing to regular bread (0.25 g/. http://hdl.handle.net/10400.19/4789.
  16. Guiné, Raquel; Leitão, Soraia; Gonçalves, Fernando; Correia, Paula. 2017. Evaluation of Colour in a Newly Developed Food Product: Fresh Cheese with Red Fruits. As a response to the increasing demand of the consumers for new, tasty and health improving foods, the objectives of this work were to develop a new type of cheese incorporating red fruits with potential health benefits and to analyse the product in terms of colour, due to the importance for consumer acceptability. The types of cheese produced included fresh raspberry, fresh blueberry, frozen blue. http://hdl.handle.net/10400.19/4637.
  17. Klava, Dace; Straumite, Evita; Kruma, Zanda; Guiné, Raquel. 2017. Latvian Citizens’ Knowledge about Dietary Fibre. The positive benefits of dietary fibre (DF) include regulation of the intestinal transit, prevention of risk or treatment of diabetes, and prevention of cardiovascular diseases, colon cancer, and obe- sity. The aim of this study was to collect information on knowledge about dietary fibre of citizens of Latvia. The questionnaire consisted of 22 questions. Its aim was to evaluate knowledge in three. http://hdl.handle.net/10400.19/4792.
    Kïava, D., Straumîte, E., Krûma, Z., & Guiné, R.P.F. (2017). Latvian citizens’ knowledge about dietary fibre. Proceedings of the Latvian Academy of Sciences. Section B, 71(6), 428–433. DOI: https://doi.org/10.1515/prolas-2017-0076
  18. Andrade, Sónia C.; Gonçalves, Fernando; Guiné, Raquel. 2017. Contribution for the physical-chemical characterization of Portuguese Crowberry (Corema album). The present work was undertaken to study some physic-chemical characteristics of Portuguese crowberry, namely: sizeable properties (dimension and weigh), chemical components (water, crude fiber, total and reducing sugars, total soluble solids and acidity), and finally physical characteristics (color and texture). The determination of the chemical components followed standard procedures, for color. http://hdl.handle.net/10400.19/4623.
  19. Guiné, Raquel. 2016. Study for implementing a unit for production of powdered olive oil. This work aimed to make a study for the implementation of an industrial unit for production of olive oil powder. For obtaining this product, which is designed for the gourmet kitchen market, is used the maltodextrin, which allows obtaining the small spheres (micro-droplets) of olive oil. To fulfil the proposed objective, were evaluated all steps that constitute the production process, including th. http://hdl.handle.net/10400.19/3273.
  20. Guiné, Raquel. 2016. Attitudes Towards Dietary Fibre on a Multicultural Basis: A Fibre Study Framework. Abstract: Background: Dietary fibre (DF) has been recognised as having many positive health effects. Hence, the objective of this research was to evaluate the consuming habits relating to DF on people from different countries, as well as their knowledge about the fibre rich foods and their attitudes towards food labelling. Methods: A descriptive cross-sectional study was undertaken on a non-probab. http://hdl.handle.net/10400.19/3163.
  21. Guiné, Raquel. 2016. Projeto de uma Unidade de Produção de Chamuças Doces com Recheio de Maçã e Mel. O presente trabalho visa apresentar, de forma simples,um estudo de natureza académica efetuado com vista àtentativa de implementação de uma unidade industrial deprodução de chamuças doces. O trabalho foi realizado noâmbito da unidade curricular de Equipamentos e Instalações eIndustriais do curso de Engenharia Alimentar da EscolaSuperior Agrária de Viseu.Os objetivos do trabalho incluem a descrição. https://revistas.rcaap.pt/millenium/article/view/8175.
  22. Guiné, Raquel. 2016. Estudo para Implementação de uma Unidade Produtiva de Azeite em Pó. O presente trabalho teve por objetivo fazer um estudo para a implementação de uma unidade industrial para produção de azeite em pó. Para a produção deste produto, que se destina ao mercado da cozinha gourmet, recorre-se à maltodextrina, a qual permite a obtenção das pequenas esferas (microgotas) de azeite.Para o cumprimento do objetivo, foram avaliadas todas as etapas que constituem o processo pro. https://revistas.rcaap.pt/millenium/article/view/9621.
  23. Guiné, Raquel. 2016. Some factors that may affect the physical-chemical properties of blueberries. The aim of the present study was to investigate the effect of different production and conservation factors on some properties of blueberries. Among the production factors considered were cultivar (Duke, Bluecrop and Ozarkblue) and production mode (organic or conventional). Regarding the conservation factors were evaluated temperature (ambient or refrigeration) and storage time (0, 7 and 14 days).. http://hdl.handle.net/10400.19/3357.
  24. Guiné, Raquel. 2016. Projeto Industrial de uma Fábrica de Produção de Presunto. Este trabalho foi desenvolvido no âmbito do curso deEngenharia das Indústrias Agroalimentares da ESAV, na unidadecurricular de Seminário de Projecto. O objectivo deste trabalho éfazer um estudo para a implementação de uma indústria de curade presunto que pretende laborar 120 ton/ano de presunto curado.O método a utilizar será o processo de secagem comcontrolo de parâmetros de temperatura e humidad. https://revistas.rcaap.pt/millenium/article/view/8186.
  25. Guiné, Raquel. 2016. Estudo Prévio de uma Unidade Industrial para Produção de Vinagrete Sólido. Este trabalho consiste num estudo prévio tendo em vista o projeto de uma unidade industrial para a produção de vinagrete sólido.O produto em causa, o vinagrete sólido, assume-se como inovador, colocando-se como uma alternativa fácil para o tempero de saladas e potenciando novos sabores agradáveis ao paladar que cativem o consumidor.O trabalho inclui o estudo do processo, com descrição das etapas d. https://revistas.rcaap.pt/millenium/article/view/9622.
  26. Lopes, Arminda; Matos, Alexandre; Guiné, Raquel. 2016. Evaluation of morphological and physical characteristics of hazelnut varieties. In this study 15 hazelnut varieties existing in a collection of Viseu Agricultural Station were evaluated. The nuts were studied in respect of their morphological characteristics, such as fruit and kernel weight, index of compression and of shape and shell thickness. The study was complemented with analysis of physical properties such as colour and texture, and the determination of moisture conten. http://hdl.handle.net/10400.19/3396.
  27. Guiné, Raquel; Gonçalves, Fernando. 2016. Bioactive Compounds in Some Culinary Aromatic Herbs and Their Effects on Human Health. Culinary herbs are herbaceous (leafy) plants that add flavour and colour to all types of meals. There is a wide variety of herbs that are used for culinary purposes worldwide, which are also recognized for their beneficial health effects, and thus have also been used in folk medicine. Besides their nutritional value herbs are rich in many phytochemical components with bioactive effects, thus impro. http://hdl.handle.net/10400.19/3195.
  28. Guiné, Raquel. 2016. Projeto de uma Indústria de Processamento de Néctares de Maçã e de Pera. Resumo a incluir.. https://revistas.rcaap.pt/millenium/article/view/8201.
  29. Szucs, Viktoria; Harangozo, Julia; Guiné, Raquel. 2016. Consumer knowledge about dietary fibre – Results of a national questionnaire survey. Introduction: Dietary fibres are key elements of healthy and balanced diet. Aim: The aim of the present study was to explore consumers’ knowledge considering fibre, their role in the purchasing decisions, and the cognition of the currently used as well as the possible information sources to encourage the fibre consumption. Method: A questionnaire survey was conducted with 303 respondents. Results:. http://hdl.handle.net/10400.19/3088.
  30. Guiné, Raquel; Fernandes, Sofia. 2016. Cluster Analysis to the Factors Related to the Dissemination of Information About Healthy Eating in a School Population of Young Adolescents. Abstract: The objective of this study was to evaluate how the young adolescent students get information about healthy eating. The study was done by a questionnaire, which was previously approved for application in schools. The sample consisted of 345 students, aged between 13 and 15 years. Factor analysis allowed concluding that the variables used to assess the sources of information about healthy. http://hdl.handle.net/10400.19/3162.
  31. Guiné, Raquel; Henriques, F.. 2016. O Papel dos Ácidos Gordos na Nutrição Humana e Desenvolvimentos Sobre o Modo Como Influenciam a Saúde. Ao longo dos tempos tem-se verificado que os ácidos gordos fazem, cada vez mais, parte da alimentação, independentemente do continente, país e/ou cultura. Estes ácidos englobam vários constituintes e cada um deles tem a sua especificidade.Os ácidos gordos mais importantes são os essenciais, caso do omega-3 e do omega-6, e desempenham um papel bastante significativo na saúde humana. Além disso, é n. https://revistas.rcaap.pt/millenium/article/view/8216.
  32. Szucs, V.; Fazakas, Z.; Tarcea, M.; Guiné, R.. 2016. Consumers knowledge about dietary fibre : Results of a survey questionnaire in Hungary and Romania. Dietary ¿ bres (DFs) are essential components of the balanced diet. Even though the adequate level of their consumption can be ensured from several natural (e.g. fruit, vegetables, legumes) and ‘arti¿ cial’ sources (e.g. functional foods), the consumed levels are below the recommendations. To analyse the Hungarian and Romanian consumers’ knowledge level, their perceptions of the health bene¿ ts as. http://hdl.handle.net/10400.19/3410.
    Szucs, V., Fazakas. Z., Tarcea, M., & Guiné, R. P. F. (2016). Consumers knowledge about dietary ¿bre: Results of a survey questionnaire in Hungary and Romania. Acta Alimentaria, 45(4), 469-476. Doi:10.1556/066.2016.45.4.2
  33. Correia, Paula; Alves, Mariana; Lemos, Diogo; Guiné, Raquel. 2016. Contribuition for the physical characterization of carolino rice. Most of the rice produced in Portugal is of the Carolino type, botanically classified as Oryza sativa ssp. Japonica. Nowadays, this rice is playing a vital role in Portuguese rice trading, and therefore the aim of this work was to evaluate some cultivars as to biometric characteristics, water uptake ratio, cooking time and textural properties. Five types of Carolino rice were collected for analysi. http://hdl.handle.net/10400.19/3001.
  34. Guiné, Raquel; Rodrigues, Ana; Ferreira, Suzanna; Gonçalves, Fernando. 2016. Development of Yogurts Enriched with Antioxidants from Wine. This study aimed to develop a new food product, attractive from the organoleptic point of view and with the advantage of being rich in phenolic compounds with antioxidant activity. For that, a phenolic-rich solution was obtained from wine and included in the recipe of the yogurts. The product developed was therefore a yogurt with wine antioxidants, prepared in different aroma variations. The resul. http://hdl.handle.net/10400.19/3141.
  35. Guiné, Raquel; Ramalhosa, Elsa; Valente, Luísa L.. 2016. New foods, new consumers: innovation in food product development. Background: Today, new lifestyles, higher incomes and consumer awareness are creating consumer demand for a year-round supply of high-quality, diverse and innovative food products. However, when it comes to innovation, the food sector is less changeable when compared to other sectors, such as high technology. Still, in the past decades much and important developments have been achieved in several. http://hdl.handle.net/10198/14184.
    10.2174/1573401312666160608120727
  36. Guiné, Raquel; Matos, Mariana; Henriques, Carla; Correia, Paula. 2016. Preferences and consumer habits related to bread in the centre of Portugal. Purpose – Bread is one of the most consumed foods in the world, and its main function is to provide nutrients and energy for the body. Thus, the purpose of this paper was to raise awareness about the consumption habits of bread and consumer preferences in the region of Viseu (centre of Portugal), assessing the extent to which the preferences and consumption habits differ based on individual variab. http://hdl.handle.net/10400.19/3235.
  37. Guiné, Raquel. 2016. Evaluation of colour and texture of a Portuguese traditional sweet: “egg chestnut”. This work aimed to evaluate the colour and texture of a Portuguese traditional sweet “egg chestnuts” along a storage period of 12 days under refrigeration. For this, the colour coordinates were measured through a colorimeter and the textural parameters were evaluated by compression and puncture tests using a textutrometer. The results showed that the colour coordinates do not vary along time, corr. http://hdl.handle.net/10400.19/3255.
  38. Guiné, Raquel; Ferreira, Manuela; Correia, Paula; Duarte, João. 2016. The assessment of the level of knowledge about dietary fibre among the portuguese population. The aim of this work was to assess the degree of knowledge about dietary fibre (DF), as influenced by factors such as age, gender, level of education and living environment. For this, a descriptive cross- sectional study was undertaken by means of a questionnaire and the total number of respondents was 382. The results revealed that the participants had a not satisfying global level of knowledge (. http://hdl.handle.net/10400.19/3256.
  39. Oliveira, Solange; Gonçalves, Fernando; Correia, Paula; Guiné, Raquel. 2016. Physical properties of Physalis peruviana L. Physalis (Physalis peruviana L.), also known as cape gooseberry or ground-cherry, plays an important role in nutrition as an excellent base for dietetic products. Highly valued for its unique flavour, texture and colour, recent research has shown that physalis fruit is rich in many beneficial compounds. In this study, the diameter and mass of physalis fruits were measured, which can be used to cal. http://hdl.handle.net/10400.19/3308.
  40. Guiné, Raquel; Ramalhosa, Elsa; Valente, Luísa. 2016. New Foods, New Consumers: Innovation in Food Product Development. BACKGROUND: Today, new lifestyles, higher incomes and consumer awareness are creating consumer demand for a year-round supply of high-quality, diverse and innovative food products. However, when it comes to innovation, the food sector is less changeable when compared to other sectors, such as high technology. Still, in the past decades much and important developments have been achieved in several. http://hdl.handle.net/10400.19/3311.
  41. Guiné, Raquel. 2016. Projeto de uma Indústria de Produtos Minimamente Processados. Resumo a incluir.. https://revistas.rcaap.pt/millenium/article/view/8187.
  42. Guiné, Raquel. 2016. Implementação de uma Unidade Industrial para Produção de Requeijão com Doce de Abóbora. Este trabalho consiste na apresentação de um projeto,elaborado no âmbito académico da disciplina deEquipamentos e Instalações Industriais do curso deEngenharia Alimentar da Escola Superior Agrária de Viseu,que visa a implementação de uma unidade para produção deRequeijão com Doce de Abóbora. Inicialmente faz-se umbreve enquadramento e descrição do processo que vai serutilizado para a produção indu. https://revistas.rcaap.pt/millenium/article/view/8174.
  43. Guiné, Raquel; Fernandes, Sofia. 2016. Regression model of the factors that influence weight of young adolescents. Excess of weight is a preoccupation for public health worldwide and is common among children and adolescents. This work intended to produce a model to predict weight of young people between 10 and 15 years depending on several tested independent variables: height, age, gender, physical activity, frequency of eating in Fast Food restaurants, the habits of eating at home, the eating of healthy or no. http://hdl.handle.net/10400.19/2992.
  44. Guiné, Raquel; Matos, Susana; Costa, Daniela; Gonçalves, Fernando. 2015. Statistical Analysis of the Factors that Influence the Properties of Blueberries from Cultivar Bluecrop. Because blueberries are worldwide recognized as a good source of beneficial components, their consumption has increased in the past decades, and so have the scientific works about their properties. Hence this work was undertaken to evaluate the effect of some production and conservation factors on the properties of blueberries from cultivar Bluecrop. The physical and chemical analyses were done ac. http://hdl.handle.net/10400.19/2927.
  45. Guiné, Raquel; Correia, Paula; Correia, Ana Cristina. 2015. AVALIAÇÃO COMPARATIVA DE QUEIJOS PORTUGUESES DE CABRA E OVELHA. Seis queijos portugueses produzidos unicamente com leite de ovelha ou de cabra, adquiridos numa grande superfície, foram avaliados ao nível físico (textura e cor), químico (humidade, a w , cinzas proteína e gordura) e sensorial (perfil de preferência). Ao nível químico, os resultados obtidos revelam alguma variabilidade entre amostras por tipo de queijo, sendo a amostra de queijo de ovelha V a que. http://hdl.handle.net/10400.19/3012.
  46. Guiné, Raquel; Gonçalves, Fernando. 2015. Chemistry and Health Effects of Bioactive Compounds in Selected Culinary Aromatic Herbs. Culinary herbs are the fresh or dried leaves of herbaceous plants that are used as a food flavouring. Many of these plants are further recognized for their beneficial health effects because, besides their nutritional value, they are rich in many phytochemical components with bioactive effects. The aim of the present work was to make a general overview of some of these herbs, including their gastro. http://hdl.handle.net/10400.19/2849.
  47. Guiné, Raquel; Figueiredo, Ana; Correia, Paula; Gonçalves, Fernando. 2015. Chemical and Sensorial Evaluation of a Newly Developed Bean Jam. The purpose of the present work was to develop an innovative food product with nutritional properties as well as appealing organoleptic qualities. The product, a jam, was prepared with the beans’ cooking water combined with fresh apple or carrot, without the addition of any conservatives. Three different jams were produced: bean and carrot, bean and apple and bean, apple and cinnamon. The develope. http://hdl.handle.net/10400.19/2783.
  48. Guiné, Raquel; Almeida, Cátia; Correia, Paula; Mendes, Mateus. 2015. Modelling the Influence of Origin, Packing and Storage on Water Activity, Colour and Texture of Almonds, Hazelnuts and Walnuts Using Artificial Neural Networks. The present work assessed the influence of different factors on some physical and chemical properties of nuts. The factors evaluated were the presence or absence of the inner skin, geographical origin, storage conditions (ambient temperature, in a stove at 30 and 50 °C, in a chamber at 30 and 50 °C and 90 % RH, refrigerated and freezing) and type of package (none, low density polyethylene and low. http://hdl.handle.net/10400.19/2754.
  49. Cruz, Ana; Guiné, Raquel; Gonçalves, João Carlos. 2015. Drying Kinetics and Product Quality for Convective Drying of Apples (cvs. Golden Delicious and Granny Smith).. Our work studied the convective drying of apples from two different cultivars, Golden Delicious and Granny Smith, in a range of temperatures from 30 to 60 ºC. Some chemical and physical properties were determined fresh and after drying: moisture, acidity and sugars contents, color and textural attributes, in order to evaluate the effect of drying and drying temperature on these properties. Further. http://hdl.handle.net/10400.19/2375.
  50. Gonçalves, Christophe; Guiné, Raquel; Teixeira, Daniela; Gonçalves, Fernando. 2015. Evaluation of Bioactive Phenols in Blueberries from Different Cultivars.. Blueberries are widely valued for their high content in phenolic compounds with antioxidant activity, and hence beneficial for the human health. In this way, a study was done to determine the phenolic composition (total phenols, anthocyanins and tannins) and antioxidant activity of blueberries from three cultivars (Duke, Bluecrop, and Ozarkblue) grown in two different Portuguese farms. Initially t. http://hdl.handle.net/10400.19/2780.
  51. Szucs, Viktória; Harangozó, Júlia; Guiné, Raquel. 2015. Relationship between the Dietary Fibre Consumption and the Level of. Frequent consumption of dietary fibres can have favourable effect in the prevention and treatment of several diseases. Despite of these positive effects, Hungarian consumption of dietary fibre, as well as fruits and vegetables are below the recommended levels. Thus the aim of this study was to analyse the fibre consumption habits, the related level of knowledge, as well as the recognition of the p. http://hdl.handle.net/10400.19/2910.
  52. Guiné, Raquel. 2015. Bee Pollen: Chemical Composition and Potential Beneficial Effects on Health. Since long ago, bee pollen has gained reputation as an important source of energy and beneficial substances from the nutritional and health points of view. However, in the recent years this natural product has gained much interest, either from the scientific community, increasing the number of works about it, or from the general population, that buy it as natural functional food. This review inten. http://hdl.handle.net/10400.19/2920.
  53. Guiné, Raquel; Almeida, Cátia; Correia, Paula. 2015. Influence of packaging and storage on some properties of Hazelnuts. The evaluation of some physical and chemical properties was done in order to investigate the effects of storage in hazelnuts, under certain conditions of tempera- ture, relative humidity and packaging. The fruit samples used were original from Spain, Portugal and Turkey. The storage of the nuts lasted for a month and a half, and the conditions tested were: at room temperature; at 30 and 50 C witho. http://hdl.handle.net/10400.19/2599.
  54. Andrade, Sónia; Oliveira, Solange; Guiné, Raquel; Correia, Paula. 2015. Determination of Some Chemical Properties of Uncommon Flours. Flours of wheat, chestnut, acorn and lupin were evaluated in relation to phenolic compounds, antioxidant activity, and oxalate content. At the chemical level the results show some variability between samples by type of flour, and the sample of chestnut flour presented the higher value of oxalate (0.00348 mg/100g) when compared to the other samples in the study. Considering the content of phenolic. http://hdl.handle.net/10400.19/2782.
  55. Guiné, Raquel; Almeida, Inês; Correia, Ana; Gonçalves, Fernando. 2015. Evaluation of the physical, chemical and sensory properties. The main objective of the present work was to dry grapes of Crimson variety through different method- ologies in order to ¿nd an alternative for the production of raisins. Different methodologies were used for drying: so- lar direct exposition in a greenhouse and in convective drying chambers with constant air ¿ow at two tem- peratures: 50 and 60 C. Some chemical analyses were made, namely for tot. http://hdl.handle.net/10400.19/2911.
  56. Guiné, Raquel; Gomes, Ana Luísa. 2015. A nutrição na lactação humana. A nutrição na lactação é de extrema importância e relaciona-se não só com o lactente mas também com a mãe, no caso do aleitamento materno. Com o presente trabalho procurou-se abordar a amamentação como a forma mais adequada para alimentar os lactentes durante os primeiros meses da sua vida e também as formulações comerciais aplicáveis quando esta forma de alimentação não é possível. Foram ainda ab. http://hdl.handle.net/10400.19/3011.
  57. Guiné, Raquel; Almeida, Cátia; Correia, Paula. 2015. Influence of storage conditions and type of package on some properties of walnuts. The quality of dehydrated products is a concern because, due to their very low moisture content, they tend to rehydrate quite easily, thus compromising the chemical, enzymatic or microbial stabilities, as well as the nutritional and sensorial properties. Having this in mind, this study was undertaken to evaluate the effects of storage in walnuts, under certain conditions of temperature, relative h. http://hdl.handle.net/10400.19/2913.
  58. Guiné, Raquel; Soutinho, Susana; Gonçalves, Fernando. 2014. Phenolic compounds and antioxidant activity in red fruits produced in organic farming.. In this work were studied three red fruits (raspberry, gooseberry and blueberry) produced in organic mode, to evaluate the variations in the content of phenolic compounds and antioxidant capacity along maturation. The phenols were extracted from the fruits with two solvents (methanol and acetone) and were quantified by the Folin-Ciocalteu method. The antioxidant activity was determined with two me. http://hdl.handle.net/10400.19/2233.
  59. Guiné, Raquel; Henriques, Francisca; Barroca, Maria João. 2014. Influence of drying treatments on the physical and chemical. This work aimed at determining the properties of cucumber exposed to convective air drying and freeze- drying. The samples were analysed in terms of colour, texture, chemical properties (moisture content, fibre, ash, vitamin C and sugars), phenolic compounds and antioxi- dant activity in fresh and after drying. The trials in the convective chamber were done at 40 and 60 C, in the drying tunnel at. http://hdl.handle.net/10400.19/2237.
  60. Correia, Paula; Alves, Mariana; Lemos, Diogo; Guiné, Raquel. 2014. Contribution for physical characterization of aromatic rice. Rice is consumed mainly as whole grain, and quali- ty considerations are much more important than for any other food crop. Rice grain quality preference varies from country to country and among regions. Nowadays, aromatic rice varieties are playing a vital role in global rice trading, and also in Portugal. The economic value of rice depends on its cooking and processing quality, such us water upta. http://hdl.handle.net/10400.19/2315.
  61. Guiné, Raquel; Almeida, Cátia; Correia, Paula. 2014. Effect of packaging and conservation conditions on some physical-chemical properties of almonds. Food quality is a concept that has attracted the attention of Industries and consumers, hence the concern to preserve the products under appropriate conditions, avoiding physical and chemical changes that jeopardize the integrity of the food. In this context, assessments were made of the physical and chemical properties in order to investigate the effects of storage in almonds, under certain condi. http://hdl.handle.net/10400.19/2425.
  62. Guiné, Raquel; Barroca, Maria João. 2014. Evaluation of the browning kinetics for bananas and pears submitted to convective drying.. The aim of this work was to evaluate the kinetics of colour change for bananas and pears dried in hot air at dif- ferent temperatures, and also to test different kinetic models to verify which describe best the experimental data. Banana fruits from Madeira island and Costa Rica were and pears from cultivar D. Joaquina were peeled, cut and dried with hot air at 0.5 m/s and temperatures ranging from. http://hdl.handle.net/10400.19/2232.
  63. Guiné, Raquel; Barroca, Maria João. 2014. Quantification of browning kinetics and colour change for quince (Cydonia oblonga Mill.) exposed to atmospheric conditions. Because quince is a fruit that shows a very strong tendency for developing an intense browning when exposed to air, even though for short periods of time, the aim of this work was to evaluate the kinetics of colour change for quince exposed to atmospheric air at ambient temperature over a period of 2 hours. The quince was cut into slices that were left exposed to air, and colour measurements were. http://hdl.handle.net/10400.19/2526.
  64. Santos, Sandra; Guiné, Raquel; Barros, Ana. 2014. Effect of drying temperatures on the phenolic composition and antioxidant activity of pears of Rocha variety (Pyrus communis L.). The interest about phenolic compounds and antioxidant activity has been increasing in recent years, mainly due to their beneficial effects on human health, focusing on many different food products. In this way, and since pears are an important source of dietary intake of phenolic compounds with antioxidant activity, this work was done to evaluate the phenolic content and antioxidant activity of pe. http://hdl.handle.net/10400.19/2099.
  65. Rodrigues, Ângela; Correia, Paula; Guiné, Raquel. 2014. Physical, chemical and sensorial properties of healthy and mixture breads in Portugal. This study was conducted to characterize dif- ferent samples of regional bread made from mixed rye and wheat flours and healthy bread produced from a special formulation. The bread samples were evaluated in terms of their physical, chemical and sensory properties following the standard methods. The regional breads showed some differences in the chemical composition: Flor de Carregal had the highes. http://hdl.handle.net/10400.19/2100.
  66. Guiné, Raquel; Cruz, Ana; Mendes, Mateus. 2014. Convective drying of apples: kinetic study, evaluation of mass transfer properties and data analysis using artificial neural networks. In the present work the effect of drying was evaluated on some chemical and physical properties of apples, and the functions were modelled using feed-forward artificial neural networks. The drying kinetics and the mass transfer properties were also studied. The results indicated that acidity and sugars were significantly reduced by drying. Regarding colour lightness decreases whereas redness and y. http://hdl.handle.net/10400.19/2192.
  67. Guiné, Raquel. 2014. Health effects associated with bioactive molecules in olive oil. Olive oil has proved to have many nutritional and medicinal effects. The health benefits of olive oil are extensive and new positive attributes are being discovered very frequently. In addition to bolstering the immune system and helping to protect against viruses, olive oil has also been found to be effective in fighting against diseases such as: cancer, heart disease, oxidative stress, blood pre. http://hdl.handle.net/10400.19/2076.
  68. Guiné, Raquel; Barroca, Maria João. 2014. Influence of processing and storage on fruit juices phenolic compounds. Currently there is high interest in phytochemicals as bioactive components of food. The phenolic compounds act as antioxidants, which is beneficial for the human body, since phenolics are oxidised in preference to other cellular components and tissues, thus preventing cell damage and aging. Fruits are particularly rich in phenolic compounds with antioxidant activity, and therefore, the fruits juic. http://hdl.handle.net/10400.19/2077.
  69. Davim, Susana; Guiné, Raquel. 2014. Development of fruit derived products enriched with inulin. In this work, fruit derived juices, nectars and jams enriched with inulin were developed, using pulp and concentrate produced from tubers of Jerusalem artichoke. The products developed included juices and nectars (orange, sour cherry and apple) as well as blackberry jams with concentrate and pulp of Jerusalem artichoke. The products developed were then subject to chemical, microbiological and sens. http://hdl.handle.net/10400.19/2078.
  70. Guiné, Raquel de Pinho Ferreira. 2013. Transportation and Storage of Cereals. Contemporary Food Engineering.
    10.1201/b15246-3
  71. Guiné, Raquel. 2013. Implementação de uma unidade industrial para produção de requeijão com doce de abóbora. Este trabalho consiste na apresentação de um projeto, elaborado no âmbito académico da disciplina de Equipamentos e Instalações Industriais do curso de Engenharia Alimentar da Escola Superior Agrária de Viseu, que visa a implementação de uma unidade para produção de Requeijão com Doce de Abóbora. Inicialmente faz-se um breve enquadramento e descrição do processo que vai ser utilizado para a produç. http://hdl.handle.net/10400.19/1725.
  72. Guiné, Raquel. 2013. Variation of Textural Attributes of S. Bartolomeu Pears at Maturation, Storage, and Drying. In the present work, the pears were dried in two different systems, both having the sun as the energy source: a solar stove with ventilation (ESAV) and a solar drier with natural convection (ESTV). The objectives of this work were to evaluate how instrumental textural properties changed during maturation, storing, and drying, as well as to compare the two different dry- ing methods. The results ob. http://hdl.handle.net/10400.19/1249.
  73. Guiné, Raquel; Marques, Bruno. 2013. Evaluation of Texture of Packhams Pears. The textural parameters, together with appearance and flavor, are sensory attributes of great importance for the product to be accepted by the consumer. The objective of the present study was the evaluation of the textural attributes of Packhams pears in the fresh state, after drying in a chamber with forced convection at 50ºC, lyophilized and re-hydrated. In texture analysis it was used the metho. http://hdl.handle.net/10400.19/1787.
    Guiné RPF, Marques BL (2013) Evaluation of Texture of Packhams Pears. World Academy of Science, Engineering and Technology, 79, 406-410.
  74. Soutinho, Susana; Guiné, Raquel; Jordão, Antonio; Gonçalves, Fernando. 2013. Phenolic Compounds in Red Fruits Produced in Organic Farming at Maturation Stage. The agricultural organic farming is different from conventional farming in a way that is aimed at providing a balanced and constructive action in agricultural systems. With the increase in intensive agriculture, undesirable changes were being observed in ecosystems with irreparable damage being caused to the natural equilibrium. This is the reason for the increasing interest in organic farming as. http://hdl.handle.net/10400.19/1786.
  75. Santos, Sandra; Guiné, Raquel; Barros, Ana. 2013. Influence of Drying on the Properties of Pears of the Rocha Variety (Pyrus communis L.).. Rocha pear (Pyrus communis L.) is the main cultivar produced in Portugal, usually consumed in fresh. However, the drying of the pear can be an oppor- tunity for development and enables the provision of alternative products to consumers. This work evaluates the effect of drying on some chemical and physical properties of pears of the Rocha variety. Furthermore, the origin of the pears was also a va. http://hdl.handle.net/10400.19/1810.
  76. Pereira, Daniela; Correia, Paula; Guiné, Raquel. 2013. Analysis of the physical-chemical and sensorial properties of Maria type cookies. Given the importance of the cookies of type Maria worldwide, and considering the absence of any scientific study setting out their main features, it becomes important to identify the differentiating characteristics of several commercialized brands, in particular related to the chemical, physical and sensory characteristics. In this way, the aim of this work was to study and compare eight different. http://hdl.handle.net/10400.19/1931.
  77. Guiné, Raquel; Barroca, Maria João; Silva, Vítor. 2013. Mass transfer properties of pears for different drying methods. In the present work, the mass transfer properties of pears were determined for three different drying systems (a solar stove, a direct solar drier, and a drying tunnel), using three calcu- lation methodologies. The results obtained allowed concluding that the best methodology to calculate the mass transfer properties is based on Fick’s equation, including shrinkage. The values of the diffusion coe. http://hdl.handle.net/10400.19/1486.
  78. Guiné, Raquel. 2012. Projeto de uma Indústria de Processamento de Néctares de Maçã e de Pera. No âmbito da disciplina de Seminário de Projeto do curso de Licenciatura em Engenharia das Indústrias Agro-Alimentares da Escola Superior Agrária de Viseu, apresenta-se um extrato do trabalho realizado com vista ao projeto de uma unidade industrial de processamento de néctares de maçã e pêra. O estudo envolveu, entre outros, o estudo do processamento, o projeto de equipamento, a definição do layou. http://hdl.handle.net/10400.19/1121.
  79. Guiné, Raquel. 2012. Projeto Industrial de uma Unidade de Produção de Compota de Morango e Malagueta. Este trabalho foi desenvolvido no âmbito do curso de Engenharia das Indústrias Agro-Alimentares da Escola Superior Agrária de Viseu na unidade curricular de Seminário de Projeto, e tem por objetivo fazer um estudo para a implementação de uma indústria de produção de compota de morango com malagueta, que pretende produzir 3.000 kg/dia, num único lote. O trabalho inclui o estudo do processo, projeto. http://hdl.handle.net/10400.19/1122.
  80. Guiné, Raquel. 2012. Projeto Industrial de uma fábrica de produção de presunto. Este trabalho foi desenvolvido no âmbito do curso de Engenharia das Indústrias Agroalimentares da ESAV, na unidade curricular de Seminário de Projecto. O objectivo deste trabalho é fazer um estudo para a implementação de uma indústria de cura de presunto que pretende laborar 120 ton/ano de presunto curado. O método a utilizar será o processo de secagem com controlo de parâmetros de temperatura e h. http://hdl.handle.net/10400.19/1255.
  81. Guiné, Raquel. 2012. Projeto de uma Indústria de Produtos Minimamente Processados. Os produtos hortícolas, também denominados de vegetais, constituem o principal componente da dieta humana, pois são grandes fornecedores de vitaminas, sais minerais e fibras. No entanto, os novos ritmos de vida aumentaram a procura de vegetais de fácil utilização, sem que percam as características de frescos e que continuem a apresentar uma boa qualidade. Surgem, assim, os produtos minimamente pro. http://hdl.handle.net/10400.19/1256.
  82. Guiné, Raquel; Lima, Maria João. 2012. Some Developments Regarding Functional Food Products (Functional. More and more functional foods or nutraceuticals have proved to be important allies both to health promotion and disease treatment. For these reasons many research has been going on aimed at identifying functional components in foods and relate them with positive physiological effects. Although there is a distinction between what is a functional food and a nutraceutical, the truth is that these tw. http://hdl.handle.net/10400.19/1118.
  83. Guiné, Raquel. 2012. Food Product development: whey cheese with pumpkin jam. In Portugal a very popular desert consists in whey cheese with pumpkin jam. However, these two products are only sold separately, being necessary to join them together so as to obtain the desired product. Having in mind that the production of a combination of these two products would be a potentially interesting field for new food commercializing, studies were conducted on the development of this. http://hdl.handle.net/10400.19/1040.
  84. Guiné, Raquel. 2012. Sweet samosas: a new food product in the Portuguese market. Since in the present times families have much less time to prepare meals or even deserts, and because sweets are always so well accepted to enjoy a moment of pleasure either alone or shared, it was the aim of this academic work to prepare an alternative desert, not at sale in the Portuguese market, and study its acceptance by the consumers. The product selected was sweet samosas, and these were pr. http://hdl.handle.net/10400.19/1119.
  85. Guiné, Raquel; Henriques, Francisca. 2011. O Papel dos ácidos gordos na nutrição Humana e desenvolvimentos sobre o modo como influenciam a saúde. Ao longo dos tempos tem-se verificado que os ácidos gordos fazem, cada vez mais, parte da alimentação, independentemente do continente, país e/ou cultura. Estes ácidos englobam vários constituintes e cada um deles tem a sua especificidade. Os ácidos gordos mais importantes são os essenciais, caso do omega-3 e do omega-6, e desempenham um papel bastante significativo na saúde humana. Além disso, é. http://hdl.handle.net/10400.19/1004.
  86. Guiné, Raquel; Barroca, Maria João. 2011. Influence of freeze-drying treatment on the texture of mushrooms and onions. In the present work the textural properties of mushroom and onion, fresh and after freeze-drying, were studied, to understand how this drying treatment influences the texture of these food products. The fresh products had average moisture contents of 90.25 % and 90.02 % (wet basis) and the freeze-dried ones had moisture contents of 7.01 % and 5.19 % (wet basis), for mushroom and onion, respectivel. http://hdl.handle.net/10400.19/1027.
  87. Guiné, Raquel; Henriques, Francisca. 2011. O Papel dos Ácidos Gordos na Nutrição Humana e Desenvolvimentos Sobre o Modo Como Influenciam a Saúde. Ao longo dos tempos tem-se verificado que os ácidos gordos fazem, cada vez mais, parte da alimentação, independentemente do continente, país e/ou cultura. Estes ácidos englobam vários constituintes e cada um deles tem a sua especificidade. Os ácidos gordos mais importantes são os essenciais, caso do omega-3 e do omega-6, e desempenham um papel bastante significativo na saúde humana. Além disso, é. http://hdl.handle.net/10400.19/1212.
  88. Pinho, Susana; Guiné, Raquel; Barroca, Maria João. 2011. Study of the convective drying of pumpkin (Cucurbita máxima).. This work intends to study how drying influences the properties of pumpkin, namely moisture content, total and reducing sugars, acidity, proteins, lipids, crude fiber and ash. The results enable concluding that, apparently, the convective drying process has no effect on the nutritional characteristics of the pumpkin, except on sugars and acidity. The drying kinetics was also analysed, and the resu. http://hdl.handle.net/10400.19/1001.
  89. Guiné, Raquel. 2011. Influence of Drying Method on Some Physical and Chemical Properties of Pears.. In Portugal, pears are traditionally dried by a direct sun-exposure method. However, because of the disadvantages associated with this procedure, alternative dryings are being tested. The objectives of this study were to evaluate how drying influences some properties of the dried pears, namely moisture, dimensions, water activity, pH, º Brix, acidity and color. In particular, this last characteris. http://hdl.handle.net/10400.19/999.
  90. Raquel, Guiné; Andrade, S.. 2011. Evaluation of Textural Properties in Apples of Regional Varieties. Regional varieties of apples present an endogenous patrimony that should be preserved and promoted as a means of guarantying biodiversity of genetic resources. In the present work Texture Profile Analysis (TPA) was performed to apples of twenty different regional varieties, having in consideration the spatial geometry of the fruits, and the textural parameters: hardness, adhesiveness, springiness,. http://hdl.handle.net/10400.19/997.
  91. Guiné, Raquel; Barroca, Maria João. 2011. Effect of Drying on the Textural Attributes of Bell Pepper and Pumpkin. The present work evaluates the effect of different drying treatments on the textural attributes of bell peppers (green and red) and of pumpkins (C. maxima and C. moschata), which were dried using different methods: freeze-drying and air drying at different temperatures. From the results obtained it is possible to conclude that with respect to pumpkin, it was not found any dependence between the fi. http://hdl.handle.net/10400.19/1000.
  92. Guiné, Raquel; Barroca, Maria João. 2011. Effect of drying treatments on texture and color of vegetables (pumpkin and green pepper).. The present work evaluates the effect of different drying treatments on the color and textural attributes of green bell peppers and pumpkin, which were dried using two different methods: air drying and freeze-drying. The treatments in air drying were carried out at 30 ºC and 70 ºC. From the results it is possible to conclude that the increase in drying temperature reduced drastically the hardness. http://hdl.handle.net/10400.19/1003.
  93. Guiné, Raquel. 2010. A pêra Passa de Viseu: um produto regional a certificar.. O trabalho aqui apresentado teve por objectivo fazer o levantamento dos principais elementos sobre a pêra de São Bartolomeu e respectivo fruto secado, com a finalidade de se avaliar o interesse dos intervenientes do sector, a fim de se avançar para a protecção da pêra de São Bartolomeu como produto tradicional (DOP – Denominação de Origem Protegida).. http://hdl.handle.net/10400.19/1370.
  94. Guiné, Raquel. 2010. Analysis of the drying kinetics of S. Bartolomeu pears for different drying systems.. Pears of the variety S. Bartolomeu (Pyrus communis L.) are used in Portugal to produce a traditional food product, which is obtained by open-air sun drying. The traditional processing has many disadvantages, namely the efficiency and the sanitary quality of the final product. For these reasons, attempts have been made to study alternative production methodologies, including the use of a solar stov. http://hdl.handle.net/10400.19/1394.
  95. Guiné, Raquel; Lopes, Paulo; Barroca, Maria João. 2010. Empirical models to describe the solar drying of S. Bartolomeu pears.. In Portugal, pears of the variety S. Bartolomeu (Pyrus communis L.) have been used to produce a traditional product named “pêra passa de Viseu”. These pears are dried at direct open air sun exposure, following a multi-step procedure. In the last years some investigation around this product and the production method has been carried out to better understand them and establish alternative production. http://hdl.handle.net/10400.19/1391.
  96. Guiné, Raquel; Lima, Maria João; Barroca, Maria João. 2010. Role and health benefits of different functional food components.. Functional food components are potentially beneficial components found naturally in foods or added to them as functional ingredients, and include carotenoids, dietary fiber, fatty acids, flavonoids, isothiocyanates, phenolic acids, plant stanols and sterols, polyols, prebiotics and probiotics, phytoestrogens, soy protein , vitamins and minerals. At present, professionals are recognizing that some. http://hdl.handle.net/10400.19/1393.
  97. Guiné, Raquel. 2009. Sorption isotherms of pears using different models.. In the present work the desorption isotherms of two varieties of pears produced in Portugal were determined for the temperatures of 20, 30 and 40 ºC. This range of temperatures was selected because it covers the range of average daily temperatures in Portugal in the summer, when the solar drying of pears takes place. The data obtained was fit using an orthogonal distance regression algorithm (ODR). http://hdl.handle.net/10400.19/1385.
  98. Guiné, Raquel. 2008. Pear drying: Perspectives for convective drying and nutritional evaluation. The present study aimed the evaluation of the possibilities of introducing alterations in the method used traditionally to dry pears in Portugal, by direct open-air sun exposure, in order to modernize it, making it possible to be used in an industrial scale, being more profitable and allowing the obtaining of dried pears with a better quality. One other objective of the present study, apart from t. http://hdl.handle.net/10400.19/1384.
  99. Guiné, Raquel; Lima, Maria João. 2008. Overview and developments regarding functional foods and beverages.. Functional foods have a major role in health enhancement and therefore there has been an increase in research aimed at identifying new functional foods and nutraceuticals. The frontier between functional foods and nutraceuticals is tenuous. Functional foods are foods, or dietary components, that may provide a health benefit beyond basic nutrition. Nutraceuticals are, in an abbreviated way, also fo. http://hdl.handle.net/10400.19/1382.
  100. Guiné, Raquel. 2008. Pear drying: experimental validation of a mathematical prediction model.. In the present work, drying experiments were carried out with pears of the variety D. Joaquina for a number of different operating conditions, with the purpose of validating a diffusion based model previously developed to represent the drying behaviour of pears in a continuous convective drier, which includes the timely variation of the fruit chemical, physical and thermal properties. The drying e. http://hdl.handle.net/10400.19/1380.
  101. Guiné, Raquel; Barroca, Manuel; Ferreira, Dulcineia; Gonçalves, Fernando. 2007. Study of the drying kinetics of solar-dried pears.. In this study the drying rates of solar dried pears were investigated for fruits of the varieties Amêndoa, Amorim, Carapinheira Branca and S. Bartolomeu, all originating from Portugal. From the results it was possible to conclude that all varieties showed a similar drying behaviour, characterised by the absence of the constant drying rate period and by a falling rate period involving two different. http://hdl.handle.net/10400.19/1375.
  102. Guiné, Raquel; Rodrigues, Alírio; Figueiredo, Margarida. 2007. Modelling and simulation of pear drying. In the present work a diffusion based model was adopted to represent the drying behaviour of pears in a continuous convective drier, taking into consideration the variation of the properties of the pears along drying. The program developed simulated a significant number of situations resultant from the variation of some of the oper- ating conditions. The temperatures tested were 30, 40 and 50 C, t. http://hdl.handle.net/10400.19/1381.
  103. Faustino, João; Barroca, Maria João; Guiné, Raquel. 2007. Study of the drying kinetics of green bell pepper and chemical characterization.. The present work aimed, on one hand, the study of the drying of green peppers, in terms of drying kinetics evaluated at 308C, 408C, 508C, 608C and 708C, having the experimental data been fitted to different empirical kinetic models from literature. This kinetic study was then complemented with the modelling in terms of Fick’s diffusion equation. On the other hand, the chemical characterization in. http://hdl.handle.net/10400.19/1383.
  104. Guiné, Raquel. 2006. Influence of drying method on the density and porosity of pears.. In the present work the moisture content and apparent density of pears were measured during the drying of pears under different conditions: peeled uncut pears dried by direct sun exposure (a traditional method used in Portugal) and small slices of pear pulp dried in a ventilated drying chamber at constant temperature of 30 ºC. Using the experimental results obtained was possible to estimate the pa. http://hdl.handle.net/10400.19/1362.
  105. Guiné, Raquel. 2006. Moisture diffusivity in pears: Experimental determination and derivation of a mathematical prediction model.. In the present work the dependence of moisture diffusivity on pear composition (in particular, water and sugar concentrations) was examined from the drying rate data measured experimentally. A model for predicting diffusivity that accounts for the effects of three variables (temperature, moisture content and sugar concentration) was then developed, and compared with the model presented by Zogzas a. http://hdl.handle.net/10400.19/1379.
  106. Guiné, Raquel; Fernandes, Raquel. 2006. Analysis of the drying kinetics of chestnuts.. Chestnuts are widely produced in Portugal and have an unquestionable economic interest, allowing a multiplicity of potential industrial applications, either in their natural form or after dehydration. In this work the experimental dehydration behaviour of three different varieties of chestnuts (Castanea Sativa) was investigated, and the experiments were carried out under isothermal conditions, usi. http://hdl.handle.net/10400.19/1367.
  107. Guiné, Raquel; Ramos, António; Figueiredo, Margarida. 2006. Shrinkage characteristics and porosity of pears during drying.. The high moisture content of pears (about 80 %) results in a high degree of shrinkage when drying takes place which strongly affects the fruit structure and quality. The aim of the present work was to study the shrinkage characteristics of pears during air drying, by evaluating their dimensions and volume along the drying process and by predicting particle and bulk densities as well as porosity as. http://hdl.handle.net/10400.19/1377.
  108. Guiné, Raquel. 2005. Solar drying of pears: Evolution of density and shrinkage characteristics.. Neste trabalho estudou-se a secagem de pêras da variedade D. Joaquina, pelo método tradicional de secagem solar utilizado em Portugal, tendo sido avaliadas as variações de umidade, densidade, volume e dimensões ao longo do processo. Foram também definidos modelos teóricos para representar a geometria das pêras antes e depois da operação de prensagem, a partir dos quais foram calculados valores par. http://hdl.handle.net/10400.19/1373.
  109. Guiné, Raquel. 2005. Variation of density and porosity during drying of pears and pear halves.. In the present work the moisture content and density of pears of the variety D. Joaquina were evaluated along drying, for whole pears and pear halves, and the experimental data were fitted to a theoretical model for prediction of bulk porosity. From the results obtained it was possible to conclude that the porosity of pears is very close to zero for high moisture contents and increases as moisture. http://hdl.handle.net/10400.19/1335.
  110. Guiné, Raquel. 2005. Drying kinetics of some varieties of pears produced in Portugal.. In this study, the solar drying behaviour of two varieties of pears produced in Portugal was investigated. To accomplish this, pears of the varieties Rocha and Rosa were dried whole, after peeling, by direct sun exposure, and measurements of their moisture content were conducted along the process. The experimental data was later used to test different empirical kinetic models, namely a cubic and a. http://hdl.handle.net/10400.19/1376.
  111. Fernandes, Raquel; Guiné, Raquel; Correia, Paula. 2005. The influence of drying on the chemical properties of the chestnuts.. The chestnut, whether fresh or dry, could be used as an ingredient in ice-cream, yoghurt or other confectionary products such as cakes, jams and puddings. This project is a contribution to improve production and the industrial transformation of the chestnut, to recognise a resource with a great potential in Portugal. The nutritional value of three varieties (Longal, Martainha and Viana) was studie. http://hdl.handle.net/10400.19/1369.
  112. Guiné, Raquel. 2004. Development of an algorithm based on space refinement to solve a system of parabolic PDE’s.. The objective of this work is the development of a space refinement algorithm based on the method of lines to solve systems of non-linear parabolic partial differential equations. The technique is applied for steady state and dynamic studies of a common chemical engineering system, a fixed bed reactor, described by a set of two partial differential equations with highly non-linear exponential term. http://hdl.handle.net/10400.19/1363.
  113. Guiné, Raquel. 2004. Análise das características químicas e físicas de pêras secadas. Com o presente trabalho pretendeu-se estudar a possibilidade de utilizar uma variedade de pêras diferente da tradicionalmente usada para a produção de “pêra passa de Viseu”, e ainda avaliar a possibilidade de simplificação do método tradicional de produção por secagem solar, com vista à sua aplicação industrial. Assim, foram estudadas pêras de diferentes variedades (S. Bartolomeu e D. Joaquina) se. http://hdl.handle.net/10400.19/579.
  114. Guiné, Raquel. 2004. Refinamento espacial aplicado a um reactor de leito fixo. O presente trabalho tem por objectivo desenvolver um algoritmo de refinamento espacial baseado no método das linhas, para resolver um sistema de equações não lineares de derivadas parciais parabólicas, que traduz o comportamento de um reactor de leito fixo. O algoritmo proposto tem como principal objectivo o melhoramento da solução nas zonas onde o valor do indicador de erro espacial definido for. http://hdl.handle.net/10400.19/574.
  115. Guiné, Raquel. 2003. Study of the high temperature HYDROLYSIS of POLY(EPSILON-CAPROLACTONE). To study the hydrolytic degradation of poly(e-caprolactone) (PCL) some samples were kept in water for some days and were weighed daily to determine the weight evolution. In order to accelerate the natural process of hydrolysis the samples were maintained in a heated thermal bath. From this work it was possible to conclude that the hydrolysation of PCL occurs at high temperatures, around and slight. http://hdl.handle.net/10400.19/601.
  116. Guiné, Raquel. 2003. Water solubility of copper sulphate from polymers. To study the solubility of the copper sulphate in water, different types of tablets were prepared from different polymers with different percentages of CuSO4. The tablets were left in water for some days and the amount of CuSO4 released from the tablets was determined by measuring the absorbency of the final solution. In the first phase of this work 10 samples were prepared, corresponding to two s. http://hdl.handle.net/10400.19/600.
  117. Guiné, Raquel; Castro, José. 2003. Analysis of moisture content and density of pears during drying.. Solar dried pears of the “S. Bartolomeu” variety are a very much appreciated and preferred dried food product in Portugal. Nevertheless, the traditional solar drying is carried out at open air during the months of July and August, and this nowadays is a disadvantage for larger productions. This work is to evaluate the possibility of producing dried pears from this and other varieties, maintaining. http://hdl.handle.net/10400.19/1353.
  118. Guiné, Raquel; Castro, José. 2002. Pear drying process analysis: Drying rates and evolution of water and sugar concentrations in space and time.. Dried pears are produced in Portugal by a traditional solar drying process and, because they represent unquestionable regional economic interest, some studies are being conducted in order to convert their production to industrial drying methods. In this work the main mass transfer phenomena occurring during drying of pears are investigated. Experiments were carried out to determine the time evolut. http://hdl.handle.net/10400.19/1371.
  119. Guiné, Raquel; Castro, José. 2002. Experimental determination and computer fitting of desorption isotherms of D. Joaquina pears.. Desorption isotherms at different operating temperatures provide valuable information for the design and control of drying processes. In the present work the desorption isotherms of pears are determined according to two equivalent forms of the G.A.B. model at temperatures of 20, 25 and 30 ºC. These cover the range of summer average daily temperatures in Portugal, when the solar drying of pears is. http://hdl.handle.net/10400.19/1372.
  120. Guiné, Raquel; Castro, José. 2001. Polymerization of ¿-pinene with ethylaluminum dichloride (C2H5AlCl2).. The main goal of this work is to study the cationic polymerisation of terpenes, particularly of ¿-pinene, with alkylaluminium catalysts. Some experiments at different polymerisation temperatures (10, 20 and 50ºC) were carried out with ethylaluminium dichloride catalyst, C2H5AlCl2. From the results, it is possible to draw some general conclusions about the evolution of chain growth during polymeris. http://hdl.handle.net/10400.19/1342.
  121. Guiné, Raquel. 1997. A embalagem alimentar no contexto da política ambiental. A embalagem é hoje em dia uma presença tão constante no quotidiano de qualquer um de nós, e que se reveste de tão grande importância, que se torna difícil ficar indiferente ao subaproveitamento a que é condenada e às nefastas consequências que isso acarreta para a qualidade do ambiente. Nos países industrializados as embalagens alimentares representam cerca de 50 % do total de embalagens produzida. http://hdl.handle.net/10400.19/734.
  122. Ferreira, Dulcineia; Costa, Cristina; Correia, Paula; Guiné, Raquel. 1997. Caracterização da Pêra Passa de Viseu. A pêra passa de Viseu surge como um produto agrícola regional, que resulta de um processo tecnológico artesanal e que reúne características organolépticas ímpares. A produção de pêra passa de Viseu tem decrescido acentuadamente nos últimos anos, provavelmente devido aos elevados custos de produção, à deficiente promoção do produto e ao desconhecimento das suas qualidades. No sentido de proteger e. http://hdl.handle.net/10400.19/1365.
  123. Guiné, Raquel; Castro, José. 1996. Polimerização de resinas com alquilalumínios. Com o presente trabalho pretende-se dar uma contribuição para o estudo das reacções de polimerização dos terpenos, em particular do *-pineno catalisado por Alquilalumínios. O trabalho envolve a realização de alguns ensaios sob diferentes condições operatórias, por variação da temperatura de polimerização, tendo-se utilizado como catalizador o diCloroEtilAlumínio, C2H5AlCl2. Foi possível tirar algu. http://hdl.handle.net/10400.19/1360.
  124. Costa, Cristina; Ferreira, Dulcineia; Guiné, Raquel. 1995. Produtos agro-alimentares tradicionais: Implementação e necessidade de certificação.. No presente trabalho, pretendemos definir e classificar os produtos agroalimentares tradicionais, após o que apresentaremos os que caracterizam a região da Beira Alta. A criação de sistemas de certificação adequados aos Produtos Agrícolas Tradicionais permite valorizar e garantir a sua qualidade junto do consumidor. A certificação destes produtos passa pela análise de uma conjunto de característic. http://hdl.handle.net/10400.19/1355.
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Outra distinção

2017 Prémio CEI-IIT - Investigação, Inovação e Território
2016 Certificate of excelence of published manuscript
2015 Certificate of excelence of oral comunication in conference
2015 Certificate of excelence of oral comunication in conference
2015 Tem member Winer 2st prize "Concurso Poliempreende - Regional"
Instituto Politécnico de Viseu, Portugal
2014 Certificate of excelence of published manuscript
2013 Tem member Winer 1st prize "Concurso Inovação no Sector da Vinha e do Vinho"
2012 Certificate of excelence of published manuscript