Staff of the Department of Food Science – University of Copenhagen

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Department of Food Science > Staff

Jorge Ruiz Carrascal

Jorge Ruiz Carrascal

Professor with special responsibilities

  • Dairy, Meat and Plant Product Technology

    Rolighedsvej 30

    1958 Frb. C

    Mobile: +45 23 81 06 23
  • Design and Consumer Behavior

    Rolighedsvej 26

    1958 Frederiksberg C

    Mobile: +45 23 81 06 23

  1. 2017
  2. Published

    Physico-chemical and sensory characteristics of freeze-dried and air-dehydrated yogurt foam. / Carvalho, Maria Joao; Pérez-Palacios, Trinidad; Ruiz Carrascal, Jorge.

    In: LWT -Food Science and Technology, Vol. 80, 2017, p. 328-334.

    Research output: Research - peer-reviewJournal article

  3. Published

    Cheese powder as an ingredient in emulsion sausages : effect on sensory properties and volatile compounds. / Chen, Xiang; Ruiz Carrascal, Jorge; Petersen, Mikael Agerlin; Karlsson, Anders H.

    In: Meat Science, Vol. 130, 2017, p. 1-6.

    Research output: Research - peer-reviewJournal article

  4. Published
  5. Published
  6. Published

    Oxidative deterioration of pork during superchilling storage. / Pomponio, Luigi; Ruiz Carrascal, Jorge.

    In: Journal of the Science of Food and Agriculture, Vol. 97, No. 15, 2017, p. 5211-5215.

    Research output: Research - peer-reviewJournal article

  7. 2016
  8. Published

    Modification of gelatin functionality for culinary applications by using transglutaminase. / Calvarro, Julia; Pérez-Palacios, Trinidad; Ruiz Carrascal, Jorge.

    In: International Journal of Gastronomy and Food Science, Vol. 5, 2016, p. 27-32.

    Research output: Research - peer-reviewJournal article

  9. Published

    Enrichment of chicken nuggets with microencapsulated omega-3 fish oil : effect of frozen storage time on oxidative stability and sensory quality. / Jiménez-Martín, Estefanía; Pérez-Palacios, Trinidad; Ruiz Carrascal, Jorge; Rojas, Teresa Antequera.

    In: Food and Bioprocess Technology, Vol. 9, No. 2, 2016, p. 285-297.

    Research output: Research - peer-reviewJournal article

  10. Published

    Fatty acid composition in double and multilayered microcapsules of ω-3 as affected by storage conditions and type of emulsions. / Jiménez-Martín, Estefanía; Antequera Rojas, Teresa; Gharsallaoui, Adem; Ruiz Carrascal, Jorge; Pérez-Palacios, Trinidad.

    In: Food Chemistry, Vol. 194, 2016, p. 476-486.

    Research output: Research - peer-reviewJournal article

  11. Published

    Cured foods : health effects. / Ruiz Carrascal, Jorge.

    Encyclopedia of food and health. ed. / Benjamin Caballero; Paul Finglas; Fidel Toldrá. Elsevier Science, 2016. p. 338-342.

    Research output: Research - peer-reviewEncyclopedia chapter

  12. Published

    Spanish dry-cured hams and fermented sausages. / Ruiz Carrascal, Jorge; Pagán, María-Jesus; García-Segovia, P.; Martinez-Monzó, Javíer.

    Mediterranean foods: Composition and Processing. ed. / Rui M.S. Cruz ; Margarida C. Vieira . C R C Press LLC, 2016. p. 141-170.

    Research output: Research - peer-reviewBook chapter

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