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Oral health-related patterns of food selectivity among French adults
Léo Beyer
,
Isabelle Maitre
,
Flore Lourtioux
,
Pierre Picouet
,
Adeline Braud
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.
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
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
Article dans une revue
hal-03326118v1
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Determinants of Postharvest Losses in Tomato Production in The Savannah Region of Togo
Mawuena Goka
,
Marie Dufrechou
,
Pierre Picouet
,
Kouassi Soncy
,
Yaovi Ameyapoh
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
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.
Article dans une revue
hal-03994790v1
|
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Radio frequency cooking of pork hams followed with conventional steam cooking
Israel Muñoz
,
Xavier Serra
,
M. Dolors Guàrdia
,
Dinar Fartdinov
,
Jacint Arnau
et al.
Article dans une revue
hal-03326047v1
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Oral health–related food selectivity among French independently living elders
Isabelle Maître
,
Flore Lourtioux
,
Pierre Picouet
,
Adeline Braud
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.
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
Article dans une revue
hal-02621389v1
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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.
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.
Article dans une revue
hal-02619900v1
|
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Dielectric properties of milk during ultra-heat treatment
Israel Muñoz
,
Pere Gou
,
Pierre A. Picouet
,
Antoni Barlabé
,
Xavier Felipe
Article dans une revue
hal-02621696v1
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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
Article dans une revue
hal-02627340v1
|
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Acetylated pectins in raw and heat processed carrots
Suzanne E. Broxterman
,
Pierre Picouet
,
Henk A. Schols
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
Article dans une revue
hal-01607826v1
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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
Article dans une revue
istex
hal-04901488v1
|
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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.
Article dans une revue
hal-04901602v1
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Colour stability of cooked ham packed under modified atmospheres in polyamide nanocomposite blends
Elsa Lloret
,
Pierre Picouet
,
Raúl Trbojevich
,
Avelina Fernández
Article dans une revue
istex
hal-04901572v1
|
|
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Relevance of nanocomposite packaging on the stability of vacuum-packed dry cured ham
Elsa Lloret
,
Avelina Fernandez
,
Raul Trbojevich
,
Jacint Arnau
,
Pierre Picouet
Article dans une revue
istex
hal-04901565v1
|
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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.
Article dans une revue
hal-04901537v1
|
|
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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.
Article dans une revue
hal-04901523v1
|
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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
Article dans une revue
istex
hal-04901648v1
|
|
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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.
Article dans une revue
hal-04901670v1
|
|
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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
Article dans une revue
istex
hal-04902194v1
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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
Article dans une revue
istex
hal-04901617v1
|
|
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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
Article dans une revue
istex
hal-04901633v1
|
|
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Continuous microwave treatment to control postharvest brown rot in stone fruit
M. Sisquella
,
I. Viñas
,
N. Teixidó
,
Pierre A. Picouet
,
J. Usall
Article dans une revue
istex
hal-04902327v1
|
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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.
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.
Article dans une revue
hal-05073461v1
|
|
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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
Article dans une revue
istex
hal-05520749v1
|
|
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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
Article dans une revue
istex
hal-02643658v1
|
|
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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
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|
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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
|
|
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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.
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
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
Article dans une revue
istex
hal-05519310v1
|
|
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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
Article dans une revue
istex
hal-05519517v1
|
|
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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
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.
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
Article dans une revue
hal-04896542v1
|
|
|
Preservation of aseptic conditions in absorbent pads by using silver nanotechnology
Avelina Fernández
,
Eva Soriano
,
Gracia López-Carballo
,
Pierre Picouet
,
Elsa Lloret
et al.
Article dans une revue
hal-04896546v1
|
|
|
Decontamination technologies for meat products
T Aymerich
,
Pierre A. Picouet
,
J M Monfort
Article dans une revue
hal-04896539v1
|
|
|
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.
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
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.
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.
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.
Article dans une revue
hal-04894402v1
|
|
|
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
|
|
|
Cathodoluminescence Spectroscopy of Quartz Grains as a Tool for Ceramic Provenance
Pierre Picouet
,
Marino Maggetti
,
Denis Piponnier
,
Max Schvoerer
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
|
|
|
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
|