Gou P - Search Results

1

Modelling of salt uptake for salt content standardization in dry-cured ham.

Torres-Baix E, Illana A, Gou P, Olmos A, Arnau J, Fulladosa E. Torres-Baix E, et al. Among authors: gou p. Meat Sci. 2024 Aug;214:109523. doi: 10.1016/j.meatsci.2024.109523. Epub 2024 Apr 26. Meat Sci. 2024. PMID: 38692013 Free article.

2

Technological and sensorial evaluation of Lactobacillus strains as starter cultures in fermented sausages.

Garriga M, Hugas M, Gou P, Aymerich MT, Arnau J, Monfort JM. Garriga M, et al. Among authors: gou p. Int J Food Microbiol. 1996 Sep;32(1-2):173-83. doi: 10.1016/0168-1605(96)01122-1. Int J Food Microbiol. 1996. PMID: 8880337

3

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: gou 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

4

Desorption isotherms of salted minced pork using K-lactate as a substitute for NaCl.

Muñoz I, Arnau J, Costa-Corredor A, Gou P. Muñoz I, et al. Among authors: gou p. Meat Sci. 2009 Dec;83(4):642-6. doi: 10.1016/j.meatsci.2009.07.014. Epub 2009 Jul 26. Meat Sci. 2009. PMID: 20416645

5

Reduction of NaCl content in restructured dry-cured hams: Post-resting temperature and drying level effects on physicochemical and sensory parameters.

Costa-Corredor A, Serra X, Arnau J, Gou P. Costa-Corredor A, et al. Among authors: gou p. Meat Sci. 2009 Nov;83(3):390-7. doi: 10.1016/j.meatsci.2009.06.011. Epub 2009 Jun 11. Meat Sci. 2009. PMID: 20416702

6

Effects of potassium lactate and high pressure on transglutaminase restructured dry-cured hams with reduced salt content.

Fulladosa E, Serra X, Gou P, Arnau J. Fulladosa E, et al. Among authors: gou p. Meat Sci. 2009 Jun;82(2):213-8. doi: 10.1016/j.meatsci.2009.01.013. Epub 2009 Jan 18. Meat Sci. 2009. PMID: 20416756

7

Salting, drying and sensory quality of dry-cured hams subjected to different pre-salting treatments: skin trimming and pressing.

Garcia-Gil N, Santos-Garcés E, Muñoz I, Fulladosa E, Arnau J, Gou P. Garcia-Gil N, et al. Among authors: gou p. Meat Sci. 2012 Feb;90(2):386-92. doi: 10.1016/j.meatsci.2011.08.003. Epub 2011 Aug 12. Meat Sci. 2012. PMID: 21885206

8

Sex and crossbreed effects on the characteristics of dry-cured ham.

Gou P, Guerrero L, Arnau J. Gou P, et al. Meat Sci. 1995;40(1):21-31. doi: 10.1016/0309-1740(94)00021-x. Meat Sci. 1995. PMID: 22059916

9

Potassium chloride, potassium lactate and glycine as sodium chloride substitutes in fermented sausages and in dry-cured pork loin.

Gou P, Guerrero L, Gelabert J, Arnau J. Gou P, et al. Meat Sci. 1996;42(1):37-48. doi: 10.1016/0309-1740(95)00017-8. Meat Sci. 1996. PMID: 22060300

10

Instrumental evaluation of defective texture in dry-cured hams.

Morales R, Guerrero L, Serra X, Gou P. Morales R, et al. Among authors: gou p. Meat Sci. 2007 Jul;76(3):536-42. doi: 10.1016/j.meatsci.2007.01.009. Epub 2007 Jan 26. Meat Sci. 2007. PMID: 22060997

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