Showing results (1-10 of 12) with videos related to
Sort By:
Pageof 2
Journal of Food Protection|January 12, 2011
Reduction of the spoilage-related microflora in absorbent pads by silver nanotechnology during modified atmosphere packaging of beef meatAvelina Fernández, Pierre Picouet, Elsa LloretInternational Journal of Food Microbiology|July 27, 2010
Cellulose-silver nanoparticle hybrid materials to control spoilage-related microflora in absorbent pads located in trays of fresh-cut melonAvelina Fernández, Pierre Picouet, Elsa LloretCarbohydrate Polymers|October 1, 2017
Acetylated pectins in raw and heat processed carrotsSuzanne E Broxterman, Pierre Picouet, Henk A ScholsInternational Journal of Food Microbiology|July 28, 2012
Study of the antifungal potential of novel cellulose/copper composites as absorbent materials for fruit juicesAmparo Llorens, Elsa Lloret, Pierre Picouet, et al.Journal of Oral Rehabilitation|January 3, 2020
Oral health-related food selectivity among French independently living eldersIsabelle Maitre, Flore Lourtioux, Pierre Picouet, et al.Journal of Oral Rehabilitation|April 29, 2021
Food-related oral discomfort: A cross-sectional survey assessing the sensory dimension of oral discomfort in French independently living adultsAdeline Braud, Flore Lourtioux, Pierre Picouet, et al.Meat Science|May 15, 2012
Effect of marination and microwave heating on the quality of Semimembranosus and Semitendinosus muscles from Friesian mature cowsMaría Pérez-Juan, Alain Kondjoyan, Pierre Picouet, 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.Journal of the Science of Food and Agriculture|May 13, 2016
Stabilisation of red fruit-based smoothies by high-pressure processing. Part II: effects on sensory quality and selected nutrientsAdriana Hurtado, Maria Dolors Guàrdia, Pierre Picouet, et al.Journal of the Science of Food and Agriculture|May 13, 2016
Stabilization of red fruit-based smoothies by high-pressure processing. Part A. Effects on microbial growth, enzyme activity, antioxidant capacity and physical stabilityAdriana Hurtado, Maria Dolors Guàrdia, Pierre Picouet, et al.Pageof 2