Pierre Picouet

2021 - présent: Directeur de la Recherche et Valorisation à l’École Supérieure des Agricultures, France 2016-2021: Directeur de l'Unité USC GRAPPE de l’École Supérieure des Agricultures, France 2003 - 2016: Chercheur à l'IRTA, Food Technology Program, Espagne 2003 : Post Doc à l'Istituto dello Studio de la Macromolecula, ISMAC, Italie 1998 - 2000: Postdoc à la Robert Gordon University (UK) 1994 - 1997: Doctorat à l'Université de Fribourg (Suisse) 1993: Stage de fin d'étude à l’Université Degli Study di Catania, Italie (programme ERAMUS)
60
Documents
Affiliations actuelles
  • Ecole Supérieure des Agricultures (ESA)
  • Ecole Supérieure d'Agriculture d'Angers (ESA)
  • Institut de Recerca i Tecnologia Agroalimentàries = Institute of Agrifood Research and Technology (IRTA)
  • Groupe de Recherche en Agroalimentaire sur les Produits et les Procédés (GRAPPE)
  • Ecole Supérieure des Agricultures (ESA)
  • Istituto per lo Studio delle Macromolecole (ISMAC)
Identifiants chercheurs

Publications

Publications

Effects of considering nutrient density and protein quality in comparative LCA of pulses and other protein-rich foods

Axel Falchetti-Cartier , Pierre A. Picouet , Cécile Grémy-Gros , Sylvie Dauguet

Graines 2025, Nov 2025, Nantes, France. 10ème colloque du réseau francophone de biologie des graines, P11 - page 49, 2025

Poster de conférence hal-05507493v1

Eco-design pathways in spirit distillation – case of semi-continuous distillation

Cécile Grémy-Gros , Christel Renaud-Gentié , Pierre A. Picouet

13th International Conference on Life Cycle Assessment of Food 2022 (LCA Foods 2022) On “The role of emerging economies in global food security”, Oct 2022, Lima, Peru

Poster de conférence hal-03864833v1
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Sustainable consumer-driven process applied to food product innovations: an empiric study

Chloé Thomas , Isabelle Maître , Pierre Picouet , Ronan Symoneaux

Pangborn 2019, Jul 2019, Edinburgh, United Kingdom

Poster de conférence hal-02615771v1
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Développement de produits alimentaires à base de fruits et légumes adaptés aux seniors

Jianche Chen , Raija Tahvonen , Pierre Picouet , Christophe C. Nguyen The , Virginie van Wymelbeke et al.

Journées Françaises de Nutrition, 2014, Bruxelles, Belgique. 2014

Poster de conférence hal-02799539v1

Oral health-related patterns of food selectivity among French adults

Léo Beyer , Isabelle Maitre , Flore Lourtioux , Pierre Picouet , Adeline Braud

Clinical nutrition open science/Clin Nutr Open Sci, 2024, 57, pp.253-265. ⟨10.1016/j.nutos.2024.08.004⟩

Article dans une revue hal-04901442v1
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Dielectric Heating: A Review of Liquid Foods Processing Applications

Andres Abea , Pere Gou , Maria Dolors Guàrdia , Pierre A. Picouet , Marina Kravets et al.

Food Reviews International, 2022, 39 (8), pp.5684-5702. ⟨10.1080/87559129.2022.2092746⟩

Article dans une revue hal-04009182v1
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Hyperspectral Imaging to Characterize Table Grapes

Mario Gabrielli , Vanessa Lançon-Verdier , Pierre Picouet , Chantal Maury

Chemosensors, 2021, 9 (4), ⟨10.3390/chemosensors9040071⟩

Article dans une revue hal-03326819v1
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Organic consumers’ perceptions of environmental impacts of food overlap only partially with those considered by life cycle assessment

Chloé Thomas , Isabelle Maître , Pierre Picouet , Ronan Symoneaux

Journal of Cleaner Production, 2021, 298, ⟨10.1016/j.jclepro.2021.126676⟩

Article dans une revue hal-03326118v1

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

Mawuena Goka , Marie Dufrechou , Pierre Picouet , Kouassi Soncy , Yaovi Ameyapoh

European Journal of Agriculture and Food Sciences, 2021, 3 (5), pp.40-45. ⟨10.24018/ejfood.2021.3.5.358⟩

Article dans une revue hal-04901429v1
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Food‐related oral discomfort: A cross‐sectional survey assessing the sensory dimension of oral discomfort in French independently living adults

Adeline Braud , Flore Lourtioux , Pierre A. Picouet , Isabelle Maitre

Journal of Oral Rehabilitation, 2021, 48 (8), pp.916-926. ⟨10.1111/joor.13177⟩

Article dans une revue hal-03387878v1
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Study on antioxidant activity of crude peanut oils and refined cottonseed oils from Burkina Faso

Souleymane Zio , Bakary Tarnagda , Flibert Guira , Driss Elothmani , Dominique Le Meurlay et al.

AIMS Agriculture and Food, 2021, 6 (4), pp.920-931. ⟨10.3934/agrfood.2021055⟩

Article dans une revue hal-03994790v1

Radio frequency cooking of pork hams followed with conventional steam cooking

Israel Muñoz , Xavier Serra , M. Dolors Guàrdia , Dinar Fartdinov , Jacint Arnau et al.

LWT - Food Science and Technology, 2020, 123, ⟨10.1016/j.lwt.2020.109104⟩

Article dans une revue hal-03326047v1

Oral health–related food selectivity among French independently living elders

Isabelle Maître , Flore Lourtioux , Pierre Picouet , Adeline Braud

Journal of Oral Rehabilitation, 2020, 47 (4), pp.511-522. ⟨10.1111/joor.12931⟩

Article dans une revue hal-02912997v1
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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

Adriana Hurtado , Maria Dolors Guardia , Pierre Picouet , Anna Jofre , Sancho Banon et al.

Journal of Food Processing and Preservation, 2019, 43 (10), pp.1-10. ⟨10.1111/jfpp.14139⟩

Article dans une revue hal-02619835v1
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Implementation of a quality by design approach in the potato chips frying process

Pierre Picouet , Pere Gou , Valerio Pruneri , Isabel Díaz , Massimo Castellari

Journal of Food Engineering, 2019, 260, pp.22-29. ⟨10.1016/j.jfoodeng.2019.04.013⟩

Article dans une revue hal-02621389v1

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

Adeline Braud , Ronan Symoneaux , Corinne Patron , Celine Brasse , Veronique Forgerit et al.

Journal of Texture Studies, 2019, 50 (4), pp.271-284. ⟨10.1111/jtxs.12450⟩

Article dans une revue hal-02627705v1
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Shelf-life extension of multi-vegetables smoothies by high pressure processing compared with thermal treatment. Part II: Retention of selected nutrients and sensory quality

Adriana Hurtado , Maria Dolors Guardia , Pierre Picouet , Anna Jofre , Sancho Banon et al.

Journal of Food Processing and Preservation, 2019, 43 (11), pp.1-9. ⟨10.1111/jfpp.14210⟩

Article dans une revue hal-02619900v1

Dielectric properties of milk during ultra-heat treatment

Israel Muñoz , Pere Gou , Pierre A. Picouet , Antoni Barlabé , Xavier Felipe

Journal of Food Engineering, 2018, 219, pp.137-146. ⟨10.1016/j.jfoodeng.2017.09.025⟩

Article dans une revue hal-02621696v1

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

Pierre A. Picouet , Pere Gou , Risto Hyypiö , Massimo Castellari

Journal of Food Engineering, 2018, 230, pp.18-27. ⟨10.1016/j.jfoodeng.2018.01.011⟩

Article dans une revue hal-02627340v1

Acetylated pectins in raw and heat processed carrots

Suzanne E. Broxterman , Pierre Picouet , Henk A. Schols

Carbohydrate Polymers, 2017, 177, pp.58-66. ⟨10.1016/j.carbpol.2017.08.118⟩

Article dans une revue hal-02626926v1
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In vitro gastrointestinal digestion of pea protein isolate as a function of pH, food matrices, autoclaving, high-pressure and re-heat treatments

Laura Laguna Salvado , Pierre Picouet , M. Dolors Guàrdia , Catherine M.G.C. Renard , Anwesha Sarkar

LWT - Food Science and Technology, 2017, 84, pp.511-519. ⟨10.1016/j.lwt.2017.06.021⟩

Article dans une revue hal-01607826v1

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

E. Fulladosa , M. Rubio-Celorio , J.L. Skytte , I. Muñoz , Pierre Picouet

Food Control, 2017, 77, pp.235-242. ⟨10.1016/j.foodcont.2017.02.001⟩

Article dans une revue istex hal-04901488v1

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

Pierre Picouet , Adriana Hurtado , Anna Jofré , Sancho Bañon , José-Maria Ros et al.

Food and Bioprocess Technology, 2016, 9 (7), pp.1219-1232. ⟨10.1007/s11947-016-1705-2⟩

Article dans une revue hal-04901602v1

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

Elsa Lloret , Pierre Picouet , Raúl Trbojevich , Avelina Fernández

LWT - Food Science and Technology, 2016, 66, pp.582-589. ⟨10.1016/j.lwt.2015.11.012⟩

Article dans une revue istex hal-04901572v1

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

Elsa Lloret , Avelina Fernandez , Raul Trbojevich , Jacint Arnau , Pierre Picouet

Meat Science, 2016, 118, pp.8-14. ⟨10.1016/j.meatsci.2016.03.007⟩

Article dans une revue istex hal-04901565v1

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

Adriana Hurtado , Maria Dolors Guàrdia , Pierre Picouet , Anna Jofré , José María Ros et al.

Journal of the Science of Food and Agriculture, 2016, 97 (3), pp.777-783. ⟨10.1002/jsfa.7795⟩

Article dans une revue hal-04901537v1

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

Adriana Hurtado , Maria Dolors Guàrdia , Pierre Picouet , Anna Jofré , José María Ros et al.

Journal of the Science of Food and Agriculture, 2016, 97 (3), pp.770-776. ⟨10.1002/jsfa.7796⟩

Article dans une revue hal-04901523v1

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

Pierre Picouet , Carmen Sárraga , Silvia Cofán , Nicoletta Belletti , M. Dolors Guàrdia

LWT - Food Science and Technology, 2015, 62 (1), pp.920-926. ⟨10.1016/j.lwt.2014.07.027⟩

Article dans une revue istex hal-04901648v1

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

Adriana Hurtado , Pierre Picouet , Anna Jofré , Maria Dolors Guàrdia , José María Ros et al.

Food and Bioprocess Technology, 2015, 8 (12), pp.2470-2482. ⟨10.1007/s11947-015-1598-5⟩

Article dans une revue hal-04901670v1

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

M. Sisquella , I. Viñas , Pierre A. Picouet , R. Torres , J. Usall

Postharvest Biology and Technology, 2014, 87, pp.6-12. ⟨10.1016/j.postharvbio.2013.07.042⟩

Article dans une revue istex hal-04902194v1

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

P.A. Picouet , A. Fernandez , C.E. Realini , E. Lloret

Meat Science, 2014, 96 (1), pp.574-580. ⟨10.1016/j.meatsci.2013.07.020⟩

Article dans une revue istex hal-04901617v1

Partial scanning using computed tomography for fat weight prediction in green hams: Scanning protocols and modelling

P.A. Picouet , I. Muñoz , E. Fulladosa , G. Daumas , P. Gou

Journal of Food Engineering, 2014, 142, pp.146-152. ⟨10.1016/j.jfoodeng.2014.06.012⟩

Article dans une revue istex hal-04901633v1

Continuous microwave treatment to control postharvest brown rot in stone fruit

M. Sisquella , I. Viñas , N. Teixidó , Pierre A. Picouet , J. Usall

Postharvest Biology and Technology, 2013, 86, pp.1-7. ⟨10.1016/j.postharvbio.2013.06.012⟩

Article dans une revue istex hal-04902327v1

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

M. Sisquella , C. Casals , Pierre A. Picouet , I. Viñas , J. Usall et al.

Postharvest Biology and Technology, 2013, 80, pp.31-36. ⟨10.1016/j.postharvbio.2013.01.010⟩

Article dans une revue istex hal-04902187v1
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Estimation of dry-cured ham composition using dielectric time domain reflectometry

E. Fulladosa , P. Duran-Montgé , X. Serra , Pierre A. Picouet , O. Schimmer et al.

Meat Science, 2012, 93 (4), pp.873 - 879. ⟨10.1016/j.meatsci.2012.12.002⟩

Article dans une revue hal-05073461v1

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

Amparo Llorens , Elsa Lloret , Pierre A. Picouet , Avelina Fernandez

International Journal of Food Microbiology, 2012, 158 (2), pp.113-119. ⟨10.1016/j.ijfoodmicro.2012.07.004⟩

Article dans une revue istex hal-05520749v1

Effect of marination and microwave heating on the quality of <em>semimembranosus</em> and <em>semitendinosus</em> muscles from friesian mature cows

Maria Perez-Juan , Alain Kondjoyan , Pierre Picouet , Carolina Realini

Meat Science, 2012, 92 (2), pp.107-114. ⟨10.1016/j.meatsci.2012.04.020⟩

Article dans une revue istex hal-02643658v1

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

Pierre A. Picouet , Silvia Cofan-Carbo , Héloïse Vilaseca , Laia Carboné Ballbè , Pere Castells

Innovative Food Science & Emerging Technologies / Innovative Food Science and Emerging Technologies , 2011, 12 (1), pp.26-31. ⟨10.1016/j.ifset.2010.12.002⟩

Article dans une revue istex hal-05519576v1

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

A. Landl , M. Abadias , C. Sárraga , I. Viñas , Pierre A. Picouet

Innovative Food Science & Emerging Technologies / Innovative Food Science and Emerging Technologies , 2010, 11 (4), pp.557-564. ⟨10.1016/j.ifset.2010.09.001⟩

Article dans une revue hal-05519538v1

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

C. Casals , I. Viñas , A. Landl , Pierre A. Picouet , R. Torres et al.

Postharvest Biology and Technology, 2010, 58 (3), pp.218-224. ⟨10.1016/j.postharvbio.2010.07.003⟩

Article dans une revue hal-05519549v1

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

Pierre A. Picouet , Fabiana Teran , Marina Gispert , Maria Font I Furnols

Meat Science, 2010, 86 (3), pp.616-622. ⟨10.1016/j.meatsci.2010.04.039⟩

Article dans une revue istex hal-05519509v1

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

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

Journal of Food Engineering, 2010, 96 (1), pp.80-85. ⟨10.1016/j.jfoodeng.2009.06.044⟩

Article dans une revue istex hal-05519310v1

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

Avelina Fernández , Pierre A. Picouet , Elsa Lloret

International Journal of Food Microbiology, 2010, 142 (1-2), pp.222-228. ⟨10.1016/j.ijfoodmicro.2010.07.001⟩

Article dans une revue istex hal-05519517v1

Feasibility of near-infrared spectroscopy to predict aw and moisture and NaCl contents of fermented pork sausages

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

Meat Science, 2010, 85 (2), pp.325-330. ⟨10.1016/j.meatsci.2010.01.022⟩

Article dans une revue istex hal-05519328v1

A simple coloured indicator for monitoring ultra high pressure processing conditions

A Fernández García , P Butz , M Corrales , R Lindauer , Pierre A. Picouet et al.

Journal of Food Engineering, 2009, 92, pp.410 - 415. ⟨10.1016/j.jfoodeng.2008.12.033⟩

Article dans une revue istex hal-04896540v1

Colour-based ultra-high-pressure indicators for monitoring process traceability

Avelina Fernández , Peter Butz , Margarita Corrales , Pierre Picouet , Bernhard Tauscher

High Pressure Research, 2009, 29 (1), pp.8-13. ⟨10.1080/08957950802417784⟩

Article dans une revue hal-04896542v1
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Preservation of aseptic conditions in absorbent pads by using silver nanotechnology

Avelina Fernández , Eva Soriano , Gracia López-Carballo , Pierre Picouet , Elsa Lloret et al.

Food Research International, 2009, 42 (8), pp.1105-1112. ⟨10.1016/j.foodres.2009.05.009⟩

Article dans une revue hal-04896546v1
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Decontamination technologies for meat products

T Aymerich , Pierre A. Picouet , J M Monfort

Meat Science, 2008, 78, pp.114 - 129. ⟨10.1016/j.meatsci.2007.07.007⟩

Article dans une revue hal-04896539v1
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Formation of Tetracycline Degradation Products in Chicken and Pig Meat under Different Thermal Processing Conditions

Marta Gratacós-Cubarsí , Avelina Fernandez-García , Pierre Picouet , Angel Valero-Pamplona , José-Antonio García-Regueiro et al.

Journal of Agricultural and Food Chemistry, 2007, 55, pp.4610 - 4616. ⟨10.1021/jf070115n⟩

Article dans une revue hal-04896538v1

Microwave Heating of Cooked Pork Patties as a Function of Fat Content

Pierre A. Picouet , A Fernández , X Serra , J J Suñol , J Arnau

Journal of Food Science, 2007, 72, ⟨10.1111/j.1750-3841.2007.00269.x⟩

Article dans une revue istex hal-04896536v1

Organic Nanostructured Host–Guest Materials Containing Three Dyes

C. Botta , G. Patrinoiu , Pierre A. Picouet , S. Yunus , J.‐e. Communal et al.

Advanced Materials, 2004, 16 (19), pp.1716-1721. ⟨10.1002/adma.200400200⟩

Article dans une revue istex hal-04894392v1

Chromophores in nanochannels for energy transfer and conversion

C. Botta , S. Destri , M. Pasini , Pierre A. Picouet , G. Bongiovanni et al.

Synthetic Metals, 2003, 139 (3), pp.791 - 794. ⟨10.1016/s0379-6779(03)00268-6⟩

Article dans une revue istex hal-04894367v1

Organic host–guest systems for blue emission

G. Bongiovanni , C. Botta , J.E. Communal , F. Cordella , L. Magistrelli et al.

Materials Science and Engineering: C, 2003, 23 (6-8), pp.909-912. ⟨10.1016/j.msec.2003.09.098⟩

Article dans une revue hal-04894402v1
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Cathodoluminescence spectroscopy and the orientation of a hydrothermal quartz crystal

Pierre A. Picouet

Schweizerische Mineralogische und Petrographische Mitteilungen, 1999, 79, pp.455-460

Article dans une revue hal-04893780v1
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Cathodoluminescence Spectroscopy of Quartz Grains as a Tool for Ceramic Provenance

Pierre Picouet , Marino Maggetti , Denis Piponnier , Max Schvoerer

Journal of Archaeological Science, 1999, 26 (8), pp.943-949. ⟨10.1006/jasc.1999.0421⟩

Article dans une revue hal-04893794v1

Evolution of cathodoluminescence from fired low carbonate bricks (CaCO3 < 0.4%),

Pierre A. Picouet , Karl Ramseyer , Trinitat Pradell

ZI-Annual: Annualfor the Brick and Tile, Structural Ceramic and Clay Pipe Industries, 1998, pp.103-116

Article dans une revue hal-05519227v1
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ALPHA AND BETA DOSE-RATE DETERMINATION USING A GAS PROPORTIONAL COUNTER

S.O. Troja , Anna Cro , Pierre A. Picouet

Radiation Measurements, 1994

Article dans une revue hal-04893809v1
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Des perceptions variées de la spiruline à la co-création d'un produit avec les consommateurs

Chloé Thomas , Ronan Symoneaux , Pierre Picouet , Isabelle Maître

17ème Journée annuelle du Sensolier (JAS 2019), Oct 2019, Châtillon, France

Communication dans un congrès hal-02914096v1