Gou P - Search Results

1

Assessing the Impact of Different Technological Strategies on the Fate of Salmonella in Chicken Dry-Fermented Sausages by Means of Challenge Testing and Predictive Models.

Austrich-Comas A, Jofré A, Gou P, Bover-Cid S. Austrich-Comas A, et al. Among authors: gou p. Microorganisms. 2023 Feb 8;11(2):432. doi: 10.3390/microorganisms11020432. Microorganisms. 2023. PMID: 36838397 Free PMC article.

2

PRKAG3 and CAST genetic polymorphisms and quality traits of dry-cured hams--III. Associations in Slovenian dry-cured ham Kraški pršut and their dependence on processing.

Škrlep M, Čandek-Potokar M, Žlender B, Robert N, Santé-Lhoutellier V, Gou P. Škrlep M, et al. Among authors: gou p. Meat Sci. 2012 Dec;92(4):360-5. doi: 10.1016/j.meatsci.2012.06.021. Epub 2012 Jun 23. Meat Sci. 2012. PMID: 22770931

3

Water transfer analysis in pork meat supported by NMR imaging.

Ruiz-Cabrera MA, Gou P, Foucat L, Renou JP, Daudin JD. Ruiz-Cabrera MA, et al. Among authors: gou p. Meat Sci. 2004 May;67(1):169-78. doi: 10.1016/j.meatsci.2003.10.005. Meat Sci. 2004. PMID: 22061130

4

Effect of temperature, high pressure and freezing/thawing of dry-cured ham slices on dielectric time domain reflectometry response.

Rubio-Celorio M, Garcia-Gil N, Gou P, Arnau J, Fulladosa E. Rubio-Celorio M, et al. Among authors: gou p. Meat Sci. 2015 Feb;100:91-6. doi: 10.1016/j.meatsci.2014.10.005. Meat Sci. 2015. PMID: 25460111

5

PRKAG3 and CAST genetic polymorphisms and quality traits of dry-cured hams--II. Associations in French dry-cured ham Jambon de Bayonne and their dependence on salt reduction.

Santé-Lhoutellier V, Robert N, Martin JF, Gou P, Hortós M, Arnau J, Diestre A, Candek-Potokar M. Santé-Lhoutellier V, et al. Among authors: gou p. Meat Sci. 2012 Dec;92(4):354-9. doi: 10.1016/j.meatsci.2012.06.022. Epub 2012 Jun 19. Meat Sci. 2012. PMID: 22819170

6

Factors affecting dry-cured ham consumer acceptability.

Morales R, Guerrero L, Aguiar AP, Guàrdia MD, Gou P. Morales R, et al. Among authors: gou p. Meat Sci. 2013 Nov;95(3):652-7. doi: 10.1016/j.meatsci.2013.05.012. Epub 2013 May 16. Meat Sci. 2013. PMID: 23816516

7

Proteomic profile of dry-cured ham relative to PRKAG3 or CAST genotype, level of salt and pastiness.

Skrlep M, Candek-Potokar M, Mandelc S, Javornik B, Gou P, Chambon C, Santé-Lhoutellier V. Skrlep M, et al. Among authors: gou p. Meat Sci. 2011 Aug;88(4):657-67. doi: 10.1016/j.meatsci.2011.02.025. Epub 2011 Feb 28. Meat Sci. 2011. PMID: 21414725

8

The effect of high pressure and residual oxygen on the color stability of minced cured restructured ham at different levels of drying, pH, and NaCl.

Bak KH, Lindahl G, Karlsson AH, Lloret E, Gou P, Arnau J, Orlien V. Bak KH, et al. Among authors: gou p. Meat Sci. 2013 Oct;95(2):433-43. doi: 10.1016/j.meatsci.2013.05.004. Epub 2013 May 9. Meat Sci. 2013. PMID: 23747640

9

Control of Listeria monocytogenes in chicken dry-fermented sausages with bioprotective starter culture and high-pressure processing.

Austrich-Comas A, Serra-Castelló C, Jofré A, Gou P, Bover-Cid S. Austrich-Comas A, et al. Among authors: gou p. Front Microbiol. 2022 Sep 30;13:983265. doi: 10.3389/fmicb.2022.983265. eCollection 2022. Front Microbiol. 2022. PMID: 36246288 Free PMC article.

10

Computed tomography and predictive microbiology for non-invasive evaluation of the impact of dry-cured ham production process conditions on the behaviour of Listeria monocytogenes and Clostridium botulinum.

Torres-Baix E, Muñoz I, Gou P, Fulladosa E, Bover-Cid S. Torres-Baix E, et al. Among authors: gou p. Meat Sci. 2023 Aug;202:109221. doi: 10.1016/j.meatsci.2023.109221. Epub 2023 May 10. Meat Sci. 2023. PMID: 37207553

Save citations to file

Email citations

Send citations to clipboard

Add to Collections

Add to My Bibliography

Create a file for external citation management software

Your saved search

Your RSS Feed

My Custom Filters

Publication date

Text availability

Article attribute

Article type

Article Language

Species

Sex

Age

Other

151 results

Search Page

Filters