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Gou Botó, Pere

Researcher in Technologies and Process Optimisation

Program

Latest
Publications

  • "Real Meat, Real Care"-71st International Congress of Meat Science and Technology (ICoMST), August 2025, Girona, Catalonia, Spain

    Font-i-Furnols, Maria; Gou, Pere

    Meat Science. 2026 10.1016/j.meatsci.2025.109965

  • Energy efficiency of different technologies incorporating solar thermal energy for pasteurizing a viscous vegetable homogenate

    Abea, A; Gou, P; Guàrdia, MD; Felipe, X; Bañón, S; Muñoz, I

    Solar Energy. 2025 10.1016/j.solener.2025.113645

  • Differentiation between fresh and frozen-thawed mackerel fish using low-cost portable near infrared spectrometry devices

    Giró-Candanedo, M; Cruz, J; Comaposada, J; Barnés-Calle, C; Gou, P; Fulladosa, E

    Journal Of Food Engineering. 2024 10.1016/j.jfoodeng.2024.112131

  • High moisture extrusion of pea protein isolate to mimic chicken texture: Instrumental and sensory insights

    Barnés-Calle, C; Matas, G; Claret, A; Guerrero, L; Fulladosa, E; Gou, PR

    Food Hydrocolloids. 2024 10.1016/j.foodhyd.2024.110129

  • Near infrared sensors for the precise characterization of salt content in canned tuna fish

    Fulladosa, E; Barnés-Calle, C; Cruz, J; Martínez, B; Giró-Candanedo, M; Comaposada, J; Font-i-Furnols, M; Gou, P

    Spectrochimica Acta Part A: Molecular And Biomolecular Spectroscopy. 2023 10.1016/j.saa.2023.123217

  • Dielectric Heating: A Review of Liquid Foods Processing Applications

    Abea, A; Gou, P; Guàrdia, MD; Picouet, P; Kravets, M; Bañón, S; Muñoz, I

    Food Reviews International. 2023 10.1080/87559129.2022.2092746

  • Modeling of radio frequency heating of packed fluid foods moving on a conveyor belt: A case study for tomato puree

    Abea, A; Kravets, M; Gou, P; Guàrdia, MD; Felipe, X; Banón, S; Muñoz, I

    Innovative Food Science & Emerging Technologies. 2023 10.1016/j.ifset.2023.103386

  • Control of Listeria monocytogenes in chicken dry-fermented sausages with bioprotective starter culture and high-pressure processing

    Austrich-Comas, Anna; Serra-Castello, Cristina; Jofre, Anna; Gou, Pere; Bover-Cid, Sara

    Frontiers In Microbiology. 2022 10.3389/fmicb.2022.983265

  • Combined Effect of Temperature and Oil and Salt Contents on the Variation of Dielectric Properties of a Tomato-Based Homogenate

    Abea, Andres; Gou, Pere; Guardia, Maria Dolors; Banon, Sancho; Munoz, Israel

    Foods. 2021 10.3390/foods10123124

  • Processing parameters involved in the development of texture and tyrosine precipitates in dry-cured ham: Modelisation of texture development

    Coll-Brasas, E; Gou, P; Arnau, J; Olmos, A; Fulladosa, E

    Meat Science. 2021 10.1016/j.meatsci.2020.108362

  • Instrumental texture analysis on the surface of dry-cured ham to define the end of the process

    Fulladosa, E; Guerrero, L; Illana, A; Olmos, A; Coll-Brasas, E; Gou, P; Munoz, I; Arnau, J

    Meat Science. 2021 10.1016/j.meatsci.2020.108334

  • Selection of representative hyperspectral data and image pretreatment for model development in heterogeneous samples: A case study in sliced dry-cured ham

    ElMasry, Gamal M; Fulladosa, Elena; Comaposada, Josep; Al-Rejaie, Salim S; Gou, Pere

    Biosystems Engineering. 2021 10.1016/j.biosystemseng.2020.11.008

  • Co-extruded alginate as an alternative to collagen casings in the production of dry-fermented sausages: Impact of coating composition

    Marcos, Begonya; Gou, Pere; Arnau, Jacint; Dolors Guardia, M; Comaposada, Josep

    Meat Science. 2020 10.1016/j.meatsci.2020.108184

  • Radio frequency cooking of pork hams followed with conventional steam cooking

    Munoz, Israel; Serra, Xavier; Dolors Guardia, M; Fartdinov, Dinar; Arnau, Jacint; Picouet, Pierre A; Gou, Pere

    Lwt-Food Science And Technology. 2020 10.1016/j.lwt.2020.109104

  • Assessing the textural defect of pastiness in dry-cured pork ham using chemical, microstructural, textural and ultrasonic analyses

    Contreras, M; Benedito, J; Quiles, A; Lorenzo, J M; Fulladosa, E; Gou, P; Garcia-Perez, J V

    Journal Of Food Engineering. 2020 10.1016/j.jfoodeng.2019.109690
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