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Pere Gou

Showing results (11-20 of 21) with videos related to

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Journal of Agricultural and Food Chemistry|December 7, 2011
Tools for studying dry-cured ham processing by using computed tomographyEva Santos-Garcés, Israel Muñoz, Pere Gou, et al.
Meat Science|July 31, 2013
Salt uptake and water loss in hams with different water contents at the lean surface and at different salting temperaturesNúria Garcia-Gil, Israel Muñoz, Eva Santos-Garcés, et al.
Meat Science|December 3, 2014
Effect of temperature, high pressure and freezing/thawing of dry-cured ham slices on dielectric time domain reflectometry responseMarc Rubio-Celorio, Núria Garcia-Gil, Pere Gou, et al.
Meat Science|October 27, 2015
Sensory characterisation and consumer acceptability of potassium chloride and sunflower oil addition in small-caliber non-acid fermented sausages with a reduced content of sodium chloride and fatHéctor Mora-Gallego, Maria Dolors Guàrdia, Xavier Serra, et al.
Meat Science|November 12, 2013
Including estimated intramuscular fat content from computed tomography images improves prediction accuracy of dry-cured ham compositionEva Santos-Garcés, Israel Muñoz, Pere Gou, et al.
Spectrochimica Acta. Part A, Molecular and Biomolecular Spectroscopy|January 25, 2026
Exploring the use of FTIR Amide I band deconvolution to investigate protein secondary structure and texturisation during high moisture extrusionClara Barnés-Calle, Pere Gou, Elena Fulladosa, et al.
Frontiers in Microbiology|October 17, 2022
Control of <i>Listeria monocytogenes</i> in chicken dry-fermented sausages with bioprotective starter culture and high-pressure processingAnna Austrich-Comas, Cristina Serra-Castelló, Anna Jofré, et al.
Food Research International (Ottawa, Ont.)|April 6, 2020
Emerging thermal imaging techniques for seed quality evaluation: Principles and applicationsGamal ElMasry, Ramadan ElGamal, Nasser Mandour, et al.
Foods (Basel, Switzerland)|June 10, 2023
Growth and Non-Thermal Inactivation of Anna Austrich-Comas, Cristina Serra-Castelló, Maria Viella, et al.
Meat Science|March 19, 2011
Proteomic profile of dry-cured ham relative to PRKAG3 or CAST genotype, level of salt and pastinessMartin Skrlep, Marjeta Candek-Potokar, Stanislav Mandelc, et al.
Pageof 3

Showing results (11-20 of 21) with videos related to

Sort By:
Pageof 3
Journal of Agricultural and Food Chemistry|December 7, 2011
Tools for studying dry-cured ham processing by using computed tomographyEva Santos-Garcés, Israel Muñoz, Pere Gou, et al.
Meat Science|July 31, 2013
Salt uptake and water loss in hams with different water contents at the lean surface and at different salting temperaturesNúria Garcia-Gil, Israel Muñoz, Eva Santos-Garcés, et al.
Meat Science|December 3, 2014
Effect of temperature, high pressure and freezing/thawing of dry-cured ham slices on dielectric time domain reflectometry responseMarc Rubio-Celorio, Núria Garcia-Gil, Pere Gou, et al.
Meat Science|October 27, 2015
Sensory characterisation and consumer acceptability of potassium chloride and sunflower oil addition in small-caliber non-acid fermented sausages with a reduced content of sodium chloride and fatHéctor Mora-Gallego, Maria Dolors Guàrdia, Xavier Serra, et al.
Meat Science|November 12, 2013
Including estimated intramuscular fat content from computed tomography images improves prediction accuracy of dry-cured ham compositionEva Santos-Garcés, Israel Muñoz, Pere Gou, et al.
Spectrochimica Acta. Part A, Molecular and Biomolecular Spectroscopy|January 25, 2026
Exploring the use of FTIR Amide I band deconvolution to investigate protein secondary structure and texturisation during high moisture extrusionClara Barnés-Calle, Pere Gou, Elena Fulladosa, et al.
Frontiers in Microbiology|October 17, 2022
Control of <i>Listeria monocytogenes</i> in chicken dry-fermented sausages with bioprotective starter culture and high-pressure processingAnna Austrich-Comas, Cristina Serra-Castelló, Anna Jofré, et al.
Food Research International (Ottawa, Ont.)|April 6, 2020
Emerging thermal imaging techniques for seed quality evaluation: Principles and applicationsGamal ElMasry, Ramadan ElGamal, Nasser Mandour, et al.
Foods (Basel, Switzerland)|June 10, 2023
Growth and Non-Thermal Inactivation of Anna Austrich-Comas, Cristina Serra-Castelló, Maria Viella, et al.
Meat Science|March 19, 2011
Proteomic profile of dry-cured ham relative to PRKAG3 or CAST genotype, level of salt and pastinessMartin Skrlep, Marjeta Candek-Potokar, Stanislav Mandelc, et al.
Pageof 3