Raquel Guiné
Raquel Guiné
Instituto Politécino de Viseu / CI&DETS - Professora Coordenadora
Verified email at esav.ipv.pt - Homepage
Cited by
Cited by
Handbook of fruits and fruit processing
YH Hui
John Wiley & Sons, 2006
Effect of drying treatments on texture and color of vegetables (pumpkin and green pepper)
RPF Guiné, MJ Barroca
Food and Bioproducts Processing 90 (1), 58-63, 2012
Convective drying of onion: Kinetics and nutritional evaluation
CL Mota, C Luciano, A Dias, MJ Barroca, RPF Guiné
Food and bioproducts processing 88 (2-3), 115-123, 2010
Handbook of fruit and vegetable flavors
YH Hui, F Chen, LML Nollet, RPF Guiné, O Martín-Belloso, ...
Wiley, 2010
Study of the convective drying of pumpkin (Cucurbita maxima)
RPF Guiné, S Pinho, MJ Barroca
Food and bioproducts processing 89 (4), 422-428, 2011
Analysis of the drying kinetics of chestnuts
RPF Guiné, RMC Fernandes
Journal of Food Engineering 76 (3), 460-467, 2006
Study of the drying kinetics of green bell pepper and chemical characterization
JMF Faustino, MJ Barroca, RPF Guiné
Food and Bioproducts Processing 85 (3), 163-170, 2007
Artificial neural network modelling of the antioxidant activity and phenolic compounds of bananas submitted to different drying treatments
RPF Guiné, MJ Barroca, FJ Gonçalves, M Alves, S Oliveira, M Mendes
Food Chemistry 168, 454-459, 2015
Study of the drying kinetics of solar-dried pears
RPF Guiné, DMS Ferreira, MJ Barroca, FM Gonçalves
Biosystems engineering 98 (4), 422-429, 2007
Chemical and microbiological characterization of Portuguese varieties of pears
MJ Barroca, RPF Guiné, A Pinto, FM Gonçalves, DMS Ferreira
Food and Bioproducts Processing 84 (2), 109-113, 2006
Mass transfer coefficients for the drying of pumpkin (Cucurbita moschata) and dried product quality
RPF Guiné, F Henrriques, MJ Barroca
Food and Bioprocess Technology 5 (1), 176-183, 2012
Drying kinetics and product quality for convective drying of apples (cvs. Golden Delicious and Granny Smith)
AC Cruz, RPF Guiné, JC Gonçalves
International Journal of Fruit Science 15 (1), 54-78, 2015
Influence of drying method on density and porosity of pears
R de PF Guiné
Food and Bioproducts Processing 84 (3), 179-185, 2006
Pear drying process analysis: drying rates and evolution of water and sugar concentrations in space and time
RPF Guiné, JAAM Castro
Drying Technology 20 (7), 1515-1526, 2002
Effect of drying temperatures on the phenolic composition and antioxidant activity of pears of Rocha variety (Pyrus communis L.)
SC Santos, RPF Guiné, A Barros
Journal of Food Measurement and Characterization 8 (2), 105-112, 2014
Analysis of the physical-chemical and sensorial properties of Maria type cookies
D Pereira, PMR Correia, RPF Guiné
Acta Chimica Slovaca 6 (2), 269-280, 2013
Occurrence of cellobiose residues directly linked to galacturonic acid in pectic polysaccharides
C Nunes, L Silva, AP Fernandes, RPF Guiné, MRM Domingues, ...
Carbohydrate polymers 87 (1), 620-626, 2012
Occurrence of cellobiose residue directly linked to galacturonic acid in pectic polysaccharides
CMA Nunes C, Silva L, Fernandes AP, Guiné RPF
9th Carbohydrate Bioengineering Meeting (CBM9), 151, 2011
Amino acid profile and Maillard compounds of sun-dried pears. Relation with the reddish brown colour of the dried fruits
MA Coimbra, C Nunes, PR Cunha, R Guiné
European Food Research and Technology 233 (4), 637-646, 2011
Analysis of moisture content and density of pears during drying
RPF Guiné, JA AM Castro
Drying Technology 21 (3), 581-591, 2003
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