Picouet P - Search Results

1

Feasibility of near-infrared spectroscopy to predict a(w) and moisture and NaCl contents of fermented pork sausages.

Collell C, Gou P, Picouet P, Arnau J, Comaposada J. Collell C, et al. Among authors: picouet p. Meat Sci. 2010 Jun;85(2):325-30. doi: 10.1016/j.meatsci.2010.01.022. Epub 2010 Feb 10. Meat Sci. 2010. PMID: 20374907

2

Relevance of nanocomposite packaging on the stability of vacuum-packed dry cured ham.

Lloret E, Fernandez A, Trbojevich R, Arnau J, Picouet PA. Lloret E, et al. Among authors: picouet pa. Meat Sci. 2016 Aug;118:8-14. doi: 10.1016/j.meatsci.2016.03.007. Epub 2016 Mar 11. Meat Sci. 2016. PMID: 26998947

3

Estimation of dry-cured ham composition using dielectric time domain reflectometry.

Fulladosa E, Duran-Montgé P, Serra X, Picouet P, Schimmer O, Gou P. Fulladosa E, et al. Among authors: picouet p. Meat Sci. 2013 Apr;93(4):873-9. doi: 10.1016/j.meatsci.2012.12.002. Epub 2012 Dec 7. Meat Sci. 2013. PMID: 23313974

4

Microwave heating of cooked pork patties as a function of fat content.

Picouet PA, Fernández A, Serra X, Suñol JJ, Arnau J. Picouet PA, et al. J Food Sci. 2007 Mar;72(2):E57-63. doi: 10.1111/j.1750-3841.2007.00269.x. J Food Sci. 2007. PMID: 17995834

5

Lean content prediction in pig carcasses, loin and ham by computed tomography (CT) using a density model.

Picouet PA, Teran F, Gispert M, Font i Furnols M. Picouet PA, et al. Meat Sci. 2010 Nov;86(3):616-22. doi: 10.1016/j.meatsci.2010.04.039. Epub 2010 May 7. Meat Sci. 2010. PMID: 20656413

6

Effect of marination and microwave heating on the quality of Semimembranosus and Semitendinosus muscles from Friesian mature cows.

Pérez-Juan M, Kondjoyan A, Picouet P, Realini CE. Pérez-Juan M, et al. Among authors: picouet p. Meat Sci. 2012 Oct;92(2):107-14. doi: 10.1016/j.meatsci.2012.04.020. Epub 2012 Apr 23. Meat Sci. 2012. PMID: 22578362

7

Influence of PA6 nanocomposite films on the stability of vacuum-aged beef loins during storage in modified atmospheres.

Picouet PA, Fernandez A, Realini CE, Lloret E. Picouet PA, et al. Meat Sci. 2014 Jan;96(1):574-80. doi: 10.1016/j.meatsci.2013.07.020. Epub 2013 Jul 23. Meat Sci. 2014. PMID: 24013698

8

Decontamination technologies for meat products.

Aymerich T, Picouet PA, Monfort JM. Aymerich T, et al. Among authors: picouet pa. Meat Sci. 2008 Jan;78(1-2):114-29. doi: 10.1016/j.meatsci.2007.07.007. Epub 2007 Jul 14. Meat Sci. 2008. PMID: 22062101

9

Formation of tetracycline degradation products in chicken and pig meat under different thermal processing conditions.

Gratacós-Cubarsí M, Fernandez-García A, Picouet P, Valero-Pamplona A, García-Regueiro JA, Castellari M. Gratacós-Cubarsí M, et al. Among authors: picouet p. J Agric Food Chem. 2007 May 30;55(11):4610-6. doi: 10.1021/jf070115n. Epub 2007 May 8. J Agric Food Chem. 2007. PMID: 17488030

10

Stabilisation of red fruit-based smoothies by high-pressure processing. Part II: effects on sensory quality and selected nutrients.

Hurtado A, Guàrdia MD, Picouet P, Jofré A, Ros JM, Bañón S. Hurtado A, et al. Among authors: picouet p. J Sci Food Agric. 2017 Feb;97(3):777-783. doi: 10.1002/jsfa.7795. Epub 2016 Jun 15. J Sci Food Agric. 2017. PMID: 27170436

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