Jorge Ruiz Carrascal
Affiliate professor
Design and Consumer Behavior
Rolighedsvej 26
1958 Frederiksberg C
Effect of salt content and processing conditions on volatile compounds formation throughout the ripening of Iberian ham
Andres, A. I., Cava, R., Ventanas, S., Muriel, E. & Ruiz Carrascal, Jorge, 2007, In: European Food Research and Technology. 225, 5-6, p. 677-684Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Effect of processing on in vitro digestibility (IVPD) of food proteins
Orlien, Vibeke, Aalaei, K., Poojary, Mahesha Manjunatha, Nielsen, Dennis Sandris, Ahrné, Lilia & Ruiz Carrascal, Jorge, 2023, In: Critical Reviews in Food Science and Nutrition. 63, 16, p. 2790-2839Research output: Contribution to journal › Review › Research › peer-review
Effect of pasture on chestnut or acorn on fatty acid composition and aromatic profile of fat of Cinta Senese dry-cured ham
Pugliese, C., Sirtori, F., Ruiz Carrascal, Jorge, Martín, D., Parenti, S. & Franci, O., 2009, In: Grasas y Aceites. 60, 3, p. 271-276 7 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Effect of free-range rearing and alpha-tocopherol and copper supplementation on fatty acid profiles and susceptibility to lipid oxidation of fresh meat from Iberian pigs
Cava, R., Ventanas, J., Tejeda, J., Ruiz Carrascal, Jorge & Antequera, T., Jan 2000, In: Food Chemistry. 68, 1, p. 51-59Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Effect of feeding diets high in monounsaturated fatty acids and alpha-tocopheryl acetate to rabbits on resulting carcass fatty acid profile and lipid oxidation
LopezBote, C., Rey, A., Ruiz Carrascal, Jorge, Isabel, B. & Arias, R., Feb 1997, In: Animal. 64, p. 177-186Research output: Contribution to journal › Journal article › Research › peer-review
Effect of different temperature-time combinations on physicochemical, microbiological, textural and structural features of sous-vide cooked lamb loins
Roldan, M., Antequera, T., Martin, A., Isabel Mayoral, A. & Ruiz Carrascal, Jorge, 2013, In: Meat Science. 93, 3, p. 572-578 7 p.Research output: Contribution to journal › Journal article › Research › peer-review
Effect of different temperature-time combinations on lipid and protein oxidation of sous-vide cooked lamb loins
Roldan, M., Antequera, T., Armenteros, M. & Ruiz Carrascal, Jorge, 2014, In: Food Chemistry. 149, p. 129-136 8 p.Research output: Contribution to journal › Journal article › Research › peer-review
Effect of dietary fat on productivity, fatty acid composition and lipid oxidation in Iberian pigs.
Viguera, J., Senoron, M., Cortes, M., Peinado, J. & Ruiz Carrascal, Jorge, 2007, In: Poultry Science. 86, p. 509-509Research output: Contribution to journal › Journal article › Research › peer-review
Effect of dietary conjugated linoleic acid in combination with monounsaturated fatty acids on the meat composition and quality traits of dry-cured loin
Martin, D., Antequera, T., Muriel, E., Perez-Palacios, T. & Ruiz Carrascal, Jorge, 2008, In: Meat Science. 80, 4, p. 1309-1319Research output: Contribution to journal › Journal article › Research › peer-review
Effect of dietary conjugated linoleic acid in combination with monounsaturated fatty acids on the composition and quality traits of cooked loin
Martin, D., Antequera, T., Muriel, E., Perez-Palacios, T. & Ruiz Carrascal, Jorge, 2011, In: Food Chemistry. 124, 2, p. 518-526Research output: Contribution to journal › Journal article › Research › peer-review
ID: 51320196
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A rapid and accurate extraction procedure for analysing free amino acids in meat samples by GC-MS
Research output: Contribution to journal › Journal article › Research › peer-review
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369
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Modification of gelatin functionality for culinary applications by using transglutaminase
Research output: Contribution to journal › Journal article › Research › peer-review
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265
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Cheese powder can boost sensory properties of emulsion sausages
Research output: Contribution to conference › Poster › Research
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