Jorge Ruiz Carrascal
Affiliate professor
Design and Consumer Behavior
Rolighedsvej 26
1958 Frederiksberg C
- 2005
Lipolysis in dry-cured ham: influence of salt content and processing conditions
Andres, A. I., Cava, R., Martin, D., Ventanas, J. & Ruiz Carrascal, Jorge, 2005, In: Food Chemistry. 90, 4, p. 523-533 11 p.Research output: Contribution to journal › Journal article › Research › peer-review
Physicochemical changes throughout the ripening of dry cured hams with different salt content and processing conditions
Andres, A. I., Ventanas, S., Ventanas, J., Cava, R. & Ruiz Carrascal, Jorge, 2005, In: European Food Research and Technology. 221, 1, p. 30-35 6 p.Research output: Contribution to journal › Journal article › Research › peer-review
Stereospecific analysis of fresh and dry-cured muscle phospholipids from Iberian pigs
Muriel, M. E., Antequera, M. T., Petrón, M. J., Andrés, A. I. & Ruiz Carrascal, Jorge, 2005, In: Food Chemistry. 90, 3, p. 437-443 7 p.Research output: Contribution to journal › Journal article › Research › peer-review
- 2004
- Published
Volatile compounds in Iberian dry-cured loin
Muriel, E., Antequera, T., Petron, M., Andres, A. & Ruiz Carrascal, Jorge, Nov 2004, In: Meat Science. 68, 3, p. 391-400Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Volatile compounds on the surface and within Iberian dry-cured loin
Muriel, E., Antequera, T., Petron, M., Martin, D. & Ruiz Carrascal, Jorge, Oct 2004, In: European Food Research and Technology. 219, 5, p. 445-451Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Sensory characteristics of Iberian ham: Influence of salt content and processing conditions
Andres, A., Cava, R., Ventanas, J., Thovar, V. & Ruiz Carrascal, Jorge, Sep 2004, In: Meat Science. 68, 1, p. 45-51Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Improvement of a solid phase extraction method for analysis of lipid fractions in muscle foods
Ruiz Carrascal, Jorge, Antequera, T., Andres, A., Petron, M. & Muriel, E., 23 Aug 2004, In: Analytica Chimica Acta. 520, 1-2, p. 201-205Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Meat quality characteristics in different lines of Iberian pigs
Muriel, E., Ruiz Carrascal, Jorge, Ventanas, J., Petron, M. & Antequera, T., Jun 2004, In: Meat Science. 67, 2, p. 299-307Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Physico-chemical and sensory characteristics of dry-cured loin from different Iberian pig lines
Muriel, E., Ruiz Carrascal, Jorge, Martin, D., Petron, M. & Antequera, T., Apr 2004, In: Food Science and Technology International. 10, 2, p. 117-123Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Quality characteristics of fresh meat from pigs of the Gascon breed
Sans, P., Andrade, M., Ventanas, S. & Ruiz Carrascal, Jorge, Feb 2004, In: Food Science and Technology International. 10, 1, p. 29-34Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Comparison of simultaneous distillation extraction (SDE) and solid-phase microextraction (SPME) for the analysis of volatile compounds in dry-cured ham
Garcia-Esteban, A., Ansorena, D., Astasiaran, I., Martín, D. & Ruiz Carrascal, Jorge, 2004, In: Journal of the Science of Food and Agriculture. 84, 11, p. 1364-1370 7 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Lipid oxidative changes throughout the ripening of dry-cured Iberian hams with different salt contents and processing conditions
Andres, A., Cava, R., Ventanas, J., Muriel, E. & Ruiz Carrascal, Jorge, 2004, In: Food Chemistry. 84, 3, p. 375-381Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Study of the effect of different fiber coatings and extraction conditions on dry cured ham volatile compounds extracted by solid-phase microextraction (SPME)
Garcia-Esteban, A., Ansorena, D., Astasiaran, I. & Ruiz Carrascal, Jorge, 2004, In: Talanta: The International Journal of Pure and Applied Analytical Chemistry. 64, 2, p. 458-466 9 p.Research output: Contribution to journal › Journal article › Research › peer-review
- 2003
- Published
Oxidative and lipolytic deterioration of different muscles from free-range reared Iberian pigs under refrigerated storage
Morcuende, D., Estevez, M., Ruiz Carrascal, Jorge & Cava, R., Nov 2003, In: Meat Science. 65, 3, p. 1157-1164Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Effects of feeding elevated concentrations of monounsaturated fatty acids and vitamin E to swine on characteristics of dry cured hams
Isabel, B., Lopez-Bote, C., de la Hoz, L., Timon, M., Garcia, C. & Ruiz Carrascal, Jorge, Aug 2003, In: Meat Science. 64, 4, p. 475-482Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Physicochemical characteristics of three muscles from free-range reared Iberian pigs slaughtered at 90 kg live weight
Cava, R., Estevez, M., Ruiz Carrascal, Jorge & Morcuende, D., Apr 2003, In: Meat Science. 63, 4, p. 533-541Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Magnetic resonance imaging as a predictive tool for sensory characteristics and intramuscular fat content of dry-cured loin
Antequera, T., Muriel, E., Rodriguez, P., Cernadas, E. & Ruiz Carrascal, Jorge, Mar 2003, In: Journal of the Science of Food and Agriculture. 83, 4, p. 268-274Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Effect of vitamin E supplementation and partial substitution of poly- with mono-unsaturated fatty acids in pig diets on muscle, and microsome extract alpha-tocopherol concentration and lipid oxidation
Lopez-Bote, C., Isabel, B., Ruiz Carrascal, Jorge & Daza, A., Feb 2003, In: Archives of Animal Nutrition. 57, 1, p. 11-25Research output: Contribution to journal › Journal article › Research › peer-review
- 2002
- Published
Free-range rearing increases (n-3) polyunsaturated fatty acids of neutral and polar lipids in swine muscles
Muriel, E., Ruiz Carrascal, Jorge, Ventanas, J. & Antequera, T., Aug 2002, In: Food Chemistry. 78, 2, p. 219-225Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Influence of sensory characteristics on the acceptability of dry-cured ham
Ruiz Carrascal, Jorge, Garcia, C., Muriel, E., Andres, A. & Ventanas, J., Aug 2002, In: Meat Science. 61, 4, p. 347-354Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Monitoring volatile compounds during dry-cured ham ripening by solid-phase microextraction coupled to a new direct-extraction device
Andres, A., Cava, R. & Ruiz Carrascal, Jorge, 19 Jul 2002, In: Journal of Chromatography A. 963, 1-2, p. 83-88Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Emulsion stability and water uptake ability of chicken breast muscle proteins as affected by microbial transglutaminase
Ruiz Carrascal, Jorge & Regenstein, J., Mar 2002, In: Journal of Food Science. 67, 2, p. 734-739Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Improvement of dry-cured ham quality by lipid modification through dietary means
Ruiz Carrascal, Jorge & Lopez-Bote, C., 2002, Research Advances in the Quality of Meat and Meat Products. Toldra, F. (ed.). Research Signpost, p. 255-271 17 p.Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review
- Published
The flavour of Iberian ham
Ruiz Carrascal, Jorge, Muriel, E. & Ventanas, J., 2002, Research Advances in the Quality of Meat and Meat Products. Toldra, F. (ed.). Research Signpost, p. 289-309 21 p.Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review
- 2001
- Published
New device for direct extraction of volatiles in solid samples using SPME
Ruiz Carrascal, Jorge, Ventanas, J. & Cava, R., Nov 2001, In: Journal of Agricultural and Food Chemistry. 49, 11, p. 5115-5121Research 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
Published -
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
Published -
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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