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Food Chemistry|January 13, 2019
Non-destructive estimation of moisture, water activity and NaCl at ham surface during resting and drying using NIR spectroscopyCarles Collell, Pere Gou, Jacint Arnau, et al.
Meat Science|June 27, 2023
Precise nutritional labelling of sliced packaged dry-cured ham using multi-energy X-ray absorptiometryMar Giró-Candanedo, Israel Muñoz, Pere Gou, et al.
Food Chemistry|June 24, 2025
Effects of solid-state fermentation with Pleurotus ostreatus on the nutritional and techno-functional properties of alternative protein ingredientsNadia Ayllón-Parra, Massimo Castellari, Pere Gou, et al.
Foods (Basel, Switzerland)|July 29, 2023
Separation of α-Lactalbumin-Enriched Fractions from Caprine and Ovine Native Whey Concentrate by Combining Membrane and High-Pressure ProcessingMaría Romo, Massimo Castellari, Ricard Bou, et al.
Meat Science|April 9, 2010
Feasibility of near-infrared spectroscopy to predict a(w) and moisture and NaCl contents of fermented pork sausagesCarles Collell, Pere Gou, Pierre Picouet, et al.
Food Chemistry|September 8, 2012
NIR technology for on-line determination of superficial a(w) and moisture content during the drying process of fermented sausagesCarles Collell, Pere Gou, Jacint Arnau, et al.
Microorganisms|February 25, 2023
Assessing the Impact of Different Technological Strategies on the Fate of <i>Salmonella</i> in Chicken Dry-Fermented Sausages by Means of Challenge Testing and Predictive ModelsAnna Austrich-Comas, Anna Jofré, Pere Gou, et al.
Meat Science|June 3, 2020
Co-extruded alginate as an alternative to collagen casings in the production of dry-fermented sausages: Impact of coating compositionBegonya Marcos, Pere Gou, Jacint Arnau, et al.
Food Chemistry|December 26, 2018
Feasibility study of smartphone-based Near Infrared Spectroscopy (NIRS) for salted minced meat composition diagnostics at different temperaturesAndreas Kartakoullis, Josep Comaposada, Alvaro Cruz-Carrión, et al.
Foods (Basel, Switzerland)|December 24, 2021
Combined Effect of Temperature and Oil and Salt Contents on the Variation of Dielectric Properties of a Tomato-Based HomogenateAndres Abea, Pere Gou, Maria Dolors Guardia, et al.
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