P. Gou - Publications, H-index & Citations

P. Gou

finca and camps

44H指数

183论文数

5.3K被引数

收录论文 107

发表时间

Fermented chickpea flour replacing textured pea protein in a meat analogue: Effect on nutritional, physicochemical and sensory properties 发酵鹰嘴豆粉替代结构豌豆蛋白在肉模拟品中的应用：对营养、物理化学和感官性质的影响

Future Foods

IF8.2

2026-05-12

OAAI

Nadia Ayllón-Parra; Ever Hernández-Olivas; Maria Dolors Guàrdia; André Brodkorb; Grau Matas; Massimo Castellari; Pere Gou; Albert Ribas-Agustí

Innovative plant-based drinks produced by pulse spray drying: An approach on physicochemical properties and microbial assessment 通过脉冲喷雾干燥生产的创新型植物基饮料：物理化学性质与微生物评估的研究方法

Innovative Food Science & Emerging Technologies

IF6.8

2026-02-23

OAAI

Adriana Dantas; Marc Piella-Rifà; Pere Gou; Anna Jofré; Gisela Quinteros; Xavier Felipe

Exploring the use of FTIR amide I band deconvolution to investigate protein secondary structure and texturisation during high moisture extrusion

Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy

IF4.6

2026-01-21

OAAI

Clara Barnés-Calle; Pere Gou; Elena Fulladosa; Frans W.J. van den Berg

“Real Meat, Real Care” – 71st International Congress of Meat Science and Technology (ICoMST), August 2025, Girona, Catalonia, Spain “真正的肉类，真正的关怀” – 第71届肉类科学与技术国际大会（ICoMST），2025年8月，西班牙加泰罗尼亚赫罗纳市

Meat Science

IF6.1

2025-09-30

OAAI

Maria Font-i-Furnols; Pere Gou

Hyperspectral imaging and predictive microbiology for the non-invasive evaluation of the growth probability of Staphylococcus aureus in sliced dry-cured ham 高光谱成像与预测微生物学在评估金黄色葡萄球菌（Staphylococcus aureus）在切片干腌火腿中生长概率的非侵入性应用

Meat Science

IF6.1

2025-07-21

OAAI

E. Fulladosa; E. Torres-Baix; I. Muñoz; A. Olmos; P. Gou; S. Bover-Cid

Fibre-like structure formation in fava bean protein based extrudates: effects of extrusion inputs and potential of outputs for process control 基于蚕豆蛋白的挤出物中纤维状结构的形成：挤出输入的影响及输出对过程控制的潜力

Future Foods

IF8.2

2025-06-25

OAAI

Clara Barnés-Calle; Grau Matas; Pere Gou; Elena Fulladosa

Energy efficiency of different technologies incorporating solar thermal energy for pasteurizing a viscous vegetable homogenate 不同技术将太阳能热能用于巴氏杀菌粘性蔬菜匀浆的能源效率

Solar Energy

IF6.6

2025-06-11

PREAI

Andres Abea; Pere Gou; Maria Dolors Guàrdia; Xavier Felipe; Sancho Bañón; Israel Muñoz

Powdered oat drink production by pulse spray drying

FUTURE FOODS

IF8.2

2025-06-01

OAAI

Dantas, Adriana; Gou, Pere; Piella-Rifa, Marc; Felipe, Xavier

Cricket powder (Acheta domesticus) nutritional and techno-functional properties and effects of solid-state fermentation with Pleurotus ostreatus and Rhizopus oligosporus 蟋蟀粉（Acheta domesticus）的营养和技术功能特性及与Pleurotus ostreatus和Rhizopus oligosporus固态发酵的影响

Innovative Food Science & Emerging Technologies

IF6.8

2025-06-01

PREAI

Nadia Ayllón-Parra; Massimo Castellari; Pere Gou; Albert Ribas-Agustí

Techno-functional and physico-chemical properties of high moisture extrudates from faba bean (Vicia faba) protein concentrate using different extrusion conditions 高水分鹰嘴豆（Vicia faba）蛋白质浓缩物在不同挤出条件下的技术-功能性与理化特性

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2025-06-01

OAAI

Toldra, M.; Pares, D.; Barnes-Calle, C.; Gou, P.; Fulladosa, E.

Compositional analysis of alternative protein blends using near and mid-infrared spectroscopy coupled with conventional and machine learning algorithms

SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY

IF4.6

2025-04-25

PREAI

dos Santos, R.; Cruz, J.; Munoz, I.; Gou, P.; Nordon, A.; Fulladosa, E.

Differentiation between fresh and frozen-thawed mackerel fish using low-cost portable near infrared spectrometry devices

JOURNAL OF FOOD ENGINEERING

IF5.8

2024-10-01

PREAI

Giro-Candanedo, Mar; Cruz, Jordi; Comaposada, Josep; Barnes-Calle, Clara; Gou, Pere; Fulladosa, Elena

Reduction of salt content variability of dry-cured ham production using non-invasive technologies in an industrial environment

MEAT SCIENCE

IF6.1

2024-09-01

PREAI

Torres-Baix, E.; Gou, P.; Bover-Cid, S.; Fulladosa, E.

High moisture extrusion of pea protein isolate to mimic chicken texture: Instrumental and sensory insights

FOOD HYDROCOLLOIDS

IF12.4

2024-09-01

OAAI

Barnes-Calle, Clara; Matas, Grau; Claret, Anna; Guerrero, Lluis; Fulladosa, Elena; Gou, Pere

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

MEAT SCIENCE

IF6.1

2024-08-01

PREAI

Torres-Baix, E.; Illana, A.; Gou, P.; Olmos, A.; Arnau, J.; Fulladosa, E.

Near infrared sensors for the precise characterization of salt content in canned tuna fish

SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY

IF4.6

2023-12-01

OAAI

Fulladosa, E.; Barnes-Calle, C.; Cruz, J.; Martinez, B.; Giro-Candanedo, M.; Comaposada, J.; Font-i-Furnols, M.; Gou, P.

Precise nutritional labelling of sliced packaged dry-cured ham using multi-energy X-ray absorptiometry

MEAT SCIENCE

IF6.1

2023-10-01

OAAI

Giro-Candanedo, Mar; Munoz, Israel; Gou, Pere; Fulladosa, Elena

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

MEAT SCIENCE

IF6.1

2023-08-01

PREAI

Torres-Baix, E.; Munoz, I.; Gou, P.; Fulladosa, E.; Bover-Cid, S.

Modeling of radio frequency heating of packed fluid foods moving on a conveyor belt: A case study for tomato puree

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

IF6.8

2023-06-01

OAAI

Abea, Andres; Kravets, Marina; Gou, Pere; Guardia, Maria Dolors; Felipe, Xavier; Banon, Sancho; Munoz, Israel

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

MICROORGANISMS

IF4.2

2023-02-08

OAAI

Austrich-Comas, Anna; Jofre, Anna; Gou, Pere; Bover-Cid, Sara

研究方向