P. Picouet

发表

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

M. Gispert, P. Picouet, Fabiana Teran, 2010, Meat science.

In vitro gastrointestinal digestion of pea protein isolate as a function of pH, food matrices, autoclaving, high-pressure and re-heat treatments

P. Picouet, C. Renard, A. Sarkar, 2017 .

Prediction of salt and water content in dry-cured hams by computed tomography.

P. Gou, P. Picouet, E. Fulladosa, 2010 .

Laser-light backscattering response to water content and proteolysis in dry-cured ham

P. Picouet, I. Muñoz, E. Fulladosa, 2017 .

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

P. Picouet, J. Arnau, Avelina Fernández, 2016, Meat science.

High pressure processing of dry-cured ham: Ultrastructural and molecular changes affecting sodium and water dynamics

P. Picouet, N. García-Gil, J. Arnau, 2012 .

Improvement of microwave treatment with immersion of fruit in water to control brown rot in stone fruit

P. Picouet, J. Segarra, J. Usall, 2014 .

Effect of high pressure processing on the quality of acidified Granny Smith apple purée product

P. Picouet, M. Abadias, I. Viñas, 2010 .

Radio Frequency Treatment to Control Postharvest Brown Rot in Stone Fruit

P. Picouet, C. Casals, J. Usall, 2014 .

Application of High Pressure Processing for Obtaining “Fresh-Like” Fruit Smoothies

P. Picouet, J. Ros, S. Bañón, 2015, Food and Bioprocess Technology.

Organic Nanostructured Host–Guest Materials Containing Three Dyes

C. Botta, P. Picouet, S. Destri, 2004 .

Organic host-guest systems for blue emission

C. Botta, P. Picouet, F. Cordella, 2003 .

Chromophores in nanochannels for energy transfer and conversion

M. Uslenghi, C. Botta, P. Picouet, 2003 .

Shelf‐life extension of multi‐vegetables smoothies by high‐pressure processing compared with thermal treatment. Part I: Microbial and enzyme inhibition, antioxidant status, and physical stability

P. Picouet, J. Ros, S. Bañón, 2019, Journal of Food Processing and Preservation.

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

X. Serra, P. Picouet, J. Arnau, 2007, Journal of food science.

Matrix effects on the antimicrobial capacity of silver based nanocomposite absorbing materials

P. Picouet, Avelina Fernández, E. Lloret, 2012 .

Minimal processing of a Granny Smith apple purée by microwave heating

P. Picouet, M. Abadias, M. Castellari, 2009 .

Implementation of a quality by design approach in the potato chips frying process

V. Pruneri, P. Gou, P. Picouet, 2019, Journal of Food Engineering.

Determinants of Postharvest Losses in Tomato Production in The Savannah Region of Togo

P. Picouet, Y. Ameyapoh, Mawuena G. Goka, 2021, European Journal of Agriculture and Food Sciences.

Study on antioxidant activity of crude peanut oils and refined cottonseed oils from Burkina Faso

P. Picouet, D. Elothmani, A. Savadogo, 2021, AIMS Agriculture and Food.

Decontamination technologies for meat products.

P. Picouet, J. Monfort, T. Aymerich, 2008, Meat science.

Dielectric Heating: A Review of Liquid Foods Processing Applications

P. Gou, P. Picouet, I. Muñoz, 2022, Food Reviews International.

How oral health and food sensory properties impact oral comfort during consumption of apples: A comparative approach in seniors and young adults.

R. Symoneaux, P. Picouet, A. Braud, 2019, Journal of texture studies.

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

P. Picouet, C. Realini, E. Lloret, 2014, Meat science.

Cathodoluminescence Spectroscopy of Quartz Grains as a Tool for Ceramic Provenance

P. Picouet, D. Piponnier, M. Schvoerer, 1999 .

Effect of host and Monilinia spp. variables on the efficacy of radio frequency treatment on peaches

Josep Usall, Immaculada Viñas, P. Picouet, 2014 .

Immersion of fruit in water to improve radio frequency treatment to control brown rot in stone fruit

Josep Usall, Immaculada Viñas, P. Picouet, 2013 .

Application of radio frequency heating to control brown rot on peaches and nectarines.

Josep Usall, Immaculada Viñas, P. Picouet, 2010 .

Continuous microwave treatment to control postharvest brown rot in stone fruit

P. Picouet, J. Usall, N. Teixidó, 2013 .

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

P. Picouet, M. Castellari, J. García-Regueiro, 2007, Journal of agricultural and food chemistry.

Metallic-based micro and nanocomposites in food contact materials and active food packaging

Pierre Picouet, P. Picouet, Avelina Fernández, 2012 .

Cellulose-silver nanoparticle hybrid materials to control spoilage-related microflora in absorbent pads located in trays of fresh-cut melon.

Pierre Picouet, P. Picouet, Avelina Fernández, 2010, International journal of food microbiology.

Effects of thermal and high-pressure treatments on the carotene content, microbiological safety and sensory properties of acidified and of non-acidified carrot juice

P. Picouet, M. D. Guàrdia, N. Belletti, 2015 .

Reduction of the spoilage-related microflora in absorbent pads by silver nanotechnology during modified atmosphere packaging of beef meat.

Pierre Picouet, P. Picouet, Avelina Fernández, 2010, Journal of food protection.

Effects of Thermal and High-pressure Treatments on the Microbiological, Nutritional and Sensory Quality of a Multi-fruit Smoothie

P. Picouet, J. Ros, S. Bañón, 2016, Food and Bioprocess Technology.

Preservation of aseptic conditions in absorbent pads by using silver nanotechnology

Rafael Gavara, Gracia López-Carballo, Pilar Hernández-Muñoz, 2009 .

Shelf‐life extension of multi‐vegetables smoothies by high pressure processing compared with thermal treatment. Part II: Retention of selected nutrients and sensory quality

P. Picouet, J. Ros, S. Bañón, 2019, Journal of Food Processing and Preservation.

Colour stability of cooked ham packed under modified atmospheres in polyamide nanocomposite blends

P. Picouet, Avelina Fernández, E. Lloret, 2016 .

Stability of sous-vide cooked salmon loins processed by high pressure

P. Picouet, P. Castells, Silvia Cofan-Carbo, 2011 .

Study of the antifungal potential of novel cellulose/copper composites as absorbent materials for fruit juices.

P. Picouet, Avelina Fernández, E. Lloret, 2012, International journal of food microbiology.

Stabilization of red fruit-based smoothies by high-pressure processing. Part A. Effects on microbial growth, enzyme activity, antioxidant capacity and physical stability.

P. Picouet, J. Ros, S. Bañón, 2017, Journal of the science of food and agriculture.

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

P. Picouet, A. Kondjoyan, C. Realini, 2012, Meat science.

Acetylated pectins in raw and heat processed carrots.

P. Picouet, H. Schols, S. Broxterman, 2017, Carbohydrate polymers.

Dielectric properties of milk during ultra-heat treatment

Pere Gou, I. Muñoz, Antoni Barlabe, 2018 .

Hyperspectral Imaging to Characterize Table Grapes

Mario Gabrielli, Vanessa Lançon-Verdier, Pierre Picouet, 2021, Chemosensors.

Alpha and beta dose-rate determination using a gas proportional counter

P. Picouet, S. O. Troja, A. Cro, 1995 .

Implementation of NIR technology for at-line rapid detection of sunflower oil adulterated with mineral oil

P. Gou, P. Picouet, M. Castellari, 2018, Journal of Food Engineering.

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

P. Picouet, J. Ros, S. Bañón, 2017, Journal of the science of food and agriculture.

Organic consumers’ perceptions of environmental impacts of food overlap only partially with those considered by life cycle assessment

R. Symoneaux, P. Picouet, C. Thomas, 2021 .

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

Pere Gou, Josep Comaposada, Carles Collell, 2010, Meat science.

Radio frequency cooking of pork hams followed with conventional steam cooking

Pere Gou, Israel Muñoz, X. Serra, 2020 .

P. Picouet, A. Braud, I. Maître, 2020, Journal of oral rehabilitation.