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Assessing the Impact of Different Technological Strategies on the Fate of Salmonella in Chicken Dry-Fermented Sausages by Means of Challenge Testing and Predictive Models
Austrich-Comas, Anna; Jofre, Anna; Gou, Pere; Bover-Cid, Sara
36838397
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Association of PRKAG3 and CAST genetic polymorphisms with traits of interest in dry-cured ham production: Comparative study in France, Slovenia and Spain
Skrlep, M; Candek-Potokar, M; Kavar, T; Zlender, B; Hortos, M; Gou, P; Arnau, J; Evans, G; Southwood, O; Diestre, A; Robert, N; Dutertre, C;...
10.1016/j.livsci.2009.10.015
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Bias and future trends of pig carcass classification methods
Gispert, M; Gou, P; Diestre, A
10.1016/S0308-8146(00)00058-3
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COMPARISON OF 5 TYPES OF PIG CROSSES .1. GROWTH AND CARCASS TRAITS
BLASCO, A; GOU, P; GISPERT, M; ESTANY, J; SOLER, Q; DIESTRE, A; TIBAU, J
10.1016/0301-6226(94)90046-9
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Compositional analysis of alternative protein blends using near and mid-infrared spectroscopy coupled with conventional and machine learning algorithms
dos Santos, R; Cruz, J; Muñoz, I; Gou, P; Nordon, A; Fulladosa, E
20.500.12327/4561
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Computed tomography and predictive microbiology for non-invasive evaluation of the impact of dry-cured ham production process conditions on the behaviour of Listeria monocytogenes and Clostridium botulinum
Torres-Baix, E; Munoz, I; Gou, P; Fulladosa, E; Bover-Cid, S
37207553
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Cricket powder (Acheta domesticus) nutritional and techno-functional properties and effects of solid-state fermentation with Pleurotus ostreatus and Rhizopus oligosporus
Ayllón-Parra, N; Castellari, M; Gou, P; Ribas-Agustí, A
20.500.12327/4587
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Dry-cured ham Kraski prsut seasoning losses as affected by PRKAG3 and CAST polymorphisms
Skrlep, Martin; Candek-Potokar, Marjeta; Sante-Lhoutellier, Veronique; Gou, Pere
10.4081/ijas.2011.e6
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Effectiveness of specularity removal from hyperspectral images on the quality of spectral signatures of food products
ElMasry, Gamal; Gou, Pere; Al-Rejaie, Salim
20.500.12327/832
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Effects of solid-state fermentation with Pleurotus ostreatus on the nutritional and techno-functional properties of alternative protein ingredients☆
Ayllón-Parra, N; Castellari, M; Gou, PR; Ribas-Agustí, A
20.500.12327/4630
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Emerging thermal imaging techniques for seed quality evaluation: Principles and applications
ElMasry, Gamal; ElGamal, Ramadan; Mandour, Nasser; Gou, Pere; Al-Rejaie, Salim; Belin, Etienne; Rousseau, David
32247450
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Evaluation of potential nirs to predict pastures nutritive value
Lobos, I; Gou, P; Hube, S; Saldana, R; Alfaro, M
20.500.12327/2325
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Fibre-like structure formation in fava bean protein based extrudates: effects of extrusion inputs and potential of outputs for process control
Barnés-Calle, C; Matas, G; Gou, PR; Fulladosa, E
20.500.12327/4727
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Green ham pH value affects proteomic profile of dry-cured ham
Skrlep, Martin; Mandelc, Stanislav; Javornik, Branka; Sante-Lhoutellier, Veronique; Gou, Pere; Candek-Potokar, Marjeta
10.4081/ijas.2010.e29
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Growth and Non-Thermal Inactivation of Staphylococcus aureus in Sliced Dry-Cured Ham in Relation to Water Activity, Packaging Type and Storage Temperature
Austrich-Comas, Anna; Serra-Castello, Cristina; Viella, Maria; Gou, Pere; Jofre, Anna; Bover-Cid, Sara
37297443
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Hyperspectral Imaging Analysis for Non-Contact Sensing of Food Quality
Caporaso, N.; El Masry, G.; Gou, P.
3127894734
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Hyperspectral imaging and predictive microbiology for the non-invasive evaluation of the growth probability of Staphylococcus aureus in sliced dry-cured ham
Fulladosa, E; Torres-Baix, E; Muñoz, I; Olmos, A; Gou, P; Bover-Cid, S
20.500.12327/4725
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Innovations in spray drying technology for liquid food processing: Design, mechanisms, and potential for application
Dantas, A; Piella-Rifà, M; Costa, DP; Felipe, X; Gou, P
20.500.12327/3039
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Modelling of salt uptake for salt content standardization in dry-cured ham
Torres-Baix, E; Illana, A; Gou, P; Olmos, A; Arnau, J; Fulladosa, E
38692013
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Powdered oat drink production by pulse spray drying
Dantas, Adriana; Gou, Pere; Piella-Rifa, Marc; Felipe, Xavier
20.500.12327/3570
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Precise nutritional labelling of sliced packaged dry-cured ham using multi-energy X-ray absorptiometry
Giró-Candanedo, M; Muñoz, I; Gou, PR; Fulladosa, E
37369164
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RELATIONSHIPS BETWEEN OVULATION RATE, EMBRYO SURVIVAL AND LITTER SIZE IN RABBITS
SANTACREU, MA; GOU, P; BLASCO, A
10.1017/S0003356100037557
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Separation of alpha-Lactalbumin-Enriched Fractions from Caprine and Ovine Native Whey Concentrate by Combining Membrane and High-Pressure Processing
Romo, M; Castellari, M; Bou, R; Gou, PR; Felipe, X
37509780
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Simulation of simultaneous water and salt diffusion in dry fermented sausages by the Stefan-Maxwell equation
Costa-Corredor, A; Pakowski, Z; Lenczewski, T; Gou, P
10.1016/j.jfoodeng.2009.10.021
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Techno-functional and physico-chemical properties of high moisture extrudates from faba bean (Vicia faba) protein concentrate using different extrusion conditions
Toldra, M; Pares, D; Barnes-Calle, C; Gou, P; Fulladosa, E
20.500.12327/4674
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Water transfer analysis in pork meat supported by NMR imaging
Ruiz-Cabrera, MA; Gou, P; Foucat, L; Renou, JP; Daudin, JD
10.1016/j.meatsci.2003.10.005
