Pere Gou

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Pere Gou

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Pere Gou

Institut de Recerca i Tecnología Agroalimentàries

Publications: 53 | Citations: 489 | G-Index: 20 | H-Index: 15

Interests: Food Science

Collaborated with 46 co-authors from 1993 to 2011; Cited by 835 authors

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Publications (53)

BibTeX | RIS | RefWorks Download

Non-destructive estimation of moisture, water activity and NaCl at ham surface during resting and drying using NIR spectroscopy (Citations: 1)

Carles Collell, Pere Gou, Jacint Arnau, Josep Comaposada

Journal: Food Chemistry - FOOD CHEM , vol. 129, no. 2, pp. 601-607, 2011
Prediction of salt and water content in dry-cured hams by computed tomography (Citations: 3)

E. Fulladosa, E. Santos-Garcés, P. Picouet, P. Gou

Journal: Journal of Food Engineering - J FOOD ENG , vol. 96, no. 1, pp. 80-85, 2010
Feasibility of near-infrared spectroscopy to predict a w and moisture and NaCl contents of fermented pork sausages (Citations: 2)

Carles Collell, Pere Gou, Pierre Picouet, Jacint Arnau, Josep Comaposada

Journal: Meat Science - MEAT SCI , vol. 85, no. 2, pp. 325-330, 2010
Simulation of simultaneous water and salt diffusion in dry fermented sausages by the Stefan–Maxwell equation (Citations: 1)

A. Costa-Corredor, Z. Pakowski, T. Lenczewski, P. Gou

Journal: Journal of Food Engineering - J FOOD ENG , vol. 97, no. 3, pp. 311-318, 2010
Ion uptakes and diffusivities in pork meat brine-salted with NaCl and K-lactate (Citations: 1)

A. Costa-Corredor, I. Muñoz, J. Arnau, P. Gou

Journal: Lwt - Food Science and Technology , vol. 43, no. 8, pp. 1226-1233, 2010

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Citations (489 times by 297 publications)

The effect of high pressure on microbial population, meat quality and sensory characteristics of chicken breast fillet (Citations: 2)

Zbigniew A. Kruk, Hyejeong Yun, David L. Rutley, Eun Jung Lee, Yun Ji Kim, Cheorun Jo

Journal: Food Control , vol. 22, no. 1, pp. 6-12, 2011
Consumers’ acceptance of innovations in dry-cured ham: Impact of reduced salt content, prolonged aging time and new origin (Citations: 1)

Margrethe Hersleth, Valérie Lengard, Wim Verbeke, Luis Guerrero, Tormod Næs

Journal: Food Quality and Preference - FOOD QUAL PREFERENCE , vol. 22, no. 1, pp. 31-41, 2011
PIH23 Cost-Effectiveness of Guanfacine Extended Release as an Adjunctive Therapy to a Psychostimulant Compared to Psychostimulant Monotherapy for the Treatment of Attention Deficit/Hyperactivity Disorder in Children and Adolescents

V. Sikirica, M. Erder, J. Xie, D. Macaulay, M. Diener, P. Hodgkins, E. Q. Wu

Journal: Journal of Food Engineering - J FOOD ENG , vol. 14, no. 7, pp. A401-A402, 2011
PCN66 A Cost and Outcomes Analysis of Bevacizumab plus Folfiri Versus Cetuximab Plus Folfiri for the Treatment of First-Line Metastatic Colorrectal Cancer Patients from the Brazilian Private Payer Perspective

R. Caponero, E. A. V. Santos, C. T. Buschinelli, M. Ferracini, C. A. Ngoh

Journal: Journal of Food Engineering - J FOOD ENG , vol. 14, no. 7, pp. A446-A446, 2011
A business process modeling approach to support production system analysis and simulation

Giulia Dello Stritto, Raffaele Iannone, Massimiliano M. Schiraldi, Francesco Giordano, Claudia Battista

Journal: Meat Science - MEAT SCI , 2011

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Co-authors (46)

Journals (10)

Keywords (100)

Publications (53)

BibTeX | RIS | RefWorks Download

Non-destructive estimation of moisture, water activity and NaCl at ham surface during resting and drying using NIR spectroscopy (Citations: 1)

Prediction of salt and water content in dry-cured hams by computed tomography (Citations: 3)

Feasibility of near-infrared spectroscopy to predict a w and moisture and NaCl contents of fermented pork sausages (Citations: 2)

Simulation of simultaneous water and salt diffusion in dry fermented sausages by the Stefan–Maxwell equation (Citations: 1)

Ion uptakes and diffusivities in pork meat brine-salted with NaCl and K-lactate (Citations: 1)

Citations (489 times by 297 publications)

The effect of high pressure on microbial population, meat quality and sensory characteristics of chicken breast fillet (Citations: 2)

Consumers’ acceptance of innovations in dry-cured ham: Impact of reduced salt content, prolonged aging time and new origin (Citations: 1)

PIH23 Cost-Effectiveness of Guanfacine Extended Release as an Adjunctive Therapy to a Psychostimulant Compared to Psychostimulant Monotherapy for the Treatment of Attention Deficit/Hyperactivity Disorder in Children and Adolescents

PCN66 A Cost and Outcomes Analysis of Bevacizumab plus Folfiri Versus Cetuximab Plus Folfiri for the Treatment of First-Line Metastatic Colorrectal Cancer Patients from the Brazilian Private Payer Perspective

A business process modeling approach to support production system analysis and simulation


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Co-authors (46)

Journals (10)

Keywords (100)

Publications (53) BibTeX | RIS | RefWorks Download

Non-destructive estimation of moisture, water activity and NaCl at ham surface during resting and drying using NIR spectroscopy (Citations: 1)

Prediction of salt and water content in dry-cured hams by computed tomography (Citations: 3)

Feasibility of near-infrared spectroscopy to predict a w and moisture and NaCl contents of fermented pork sausages (Citations: 2)

Simulation of simultaneous water and salt diffusion in dry fermented sausages by the Stefan–Maxwell equation (Citations: 1)

Ion uptakes and diffusivities in pork meat brine-salted with NaCl and K-lactate (Citations: 1)

Citations (489 times by 297 publications)

The effect of high pressure on microbial population, meat quality and sensory characteristics of chicken breast fillet (Citations: 2)

Consumers’ acceptance of innovations in dry-cured ham: Impact of reduced salt content, prolonged aging time and new origin (Citations: 1)

PIH23 Cost-Effectiveness of Guanfacine Extended Release as an Adjunctive Therapy to a Psychostimulant Compared to Psychostimulant Monotherapy for the Treatment of Attention Deficit/Hyperactivity Disorder in Children and Adolescents

PCN66 A Cost and Outcomes Analysis of Bevacizumab plus Folfiri Versus Cetuximab Plus Folfiri for the Treatment of First-Line Metastatic Colorrectal Cancer Patients from the Brazilian Private Payer Perspective

A business process modeling approach to support production system analysis and simulation

Publications (53)

BibTeX | RIS | RefWorks Download