Jorge Ruiz Carrascal

Jorge Ruiz Carrascal

Affiliate professor

ORCID: 0000-0001-7905-3153

Publication year:
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  1. 2012

  2. Physico-chemical, textural and structural characteristics of sous-vide cooked pork cheeks as affected by vacuum, cooking temperature, and cooking time

    Sanchez del Pulgar, J., Gazquez, A. & Ruiz Carrascal, Jorge, 2012, In: Meat Science. 90, 3, p. 828-835 8 p.

    Research output: Contribution to journal › Journal article › Research › peer-review

  3. 2011

  4. 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. 518-526

    Research output: Contribution to journal › Journal article › Research › peer-review

  5. Pre-cure freezing effect on physicochemical, texture and sensory characteristics of iberian ham

    Perez-Palacios, T., Ruiz Carrascal, Jorge, Martin, D., Barat, J. M. & Antequera, T., 2011, In: Food Science and Technology International. 17, 2, p. 127-133 7 p.

    Research output: Contribution to journal › Journal article › Research › peer-review

  6. 2010

  7. Aroma profile of a collection of near-isogenic lines of melon (Cucumis melo L.)

    Obando-Ulloa, J. M., Ruiz Carrascal, Jorge, Monforte, A. J. & Pablo Fernandez-Trujillo, J., 2010, In: Food Chemistry. 118, 3, p. 815-822

    Research output: Contribution to journal › Journal article › Research › peer-review

  8. Individual Phospholipid Classes from Iberian Pig Meat As Affected by Diet

    Perez-Palacios, T., Ruiz Carrascal, Jorge, Dewettinck, K., Le, T. T. & Antequera, T., 2010, In: Journal of Agricultural and Food Chemistry. 58, 3, p. 1755-1760

    Research output: Contribution to journal › Journal article › Research › peer-review

  9. Influence of pre-cure freezing of Iberian ham on proteolytic changes throughout the ripening process

    Perez-Palacios, T., Ruiz Carrascal, Jorge, Manuel Barat, J., Concepcion Aristoy, M. & Antequera, T., 2010, In: Meat Science. 85, 1, p. 121-126 6 p.

    Research output: Contribution to journal › Journal article › Research › peer-review

  10. Influence of pre-cure freezing on the profile of volatile compounds during the processing of Iberian hams

    Perez-Palacios, T., Ruiz Carrascal, Jorge, Martin, D., Grau, R. & Antequera, T., 2010, In: Journal of the Science of Food and Agriculture. 90, 5, p. 882-890

    Research output: Contribution to journal › Journal article › Research › peer-review

  11. MRI-based analysis, lipid composition and sensory traits for studying Iberian dry-cured hams from pigs fed with different diets

    Perez-Palacios, T., Antequera, T., Luisa Duran, M., Caro, A., Rodriguez, P. G. & Ruiz Carrascal, Jorge, 2010, In: Food Research International. 43, 1, p. 248-254

    Research output: Contribution to journal › Journal article › Research › peer-review

  12. Muscle individual phospholipid classes throughout the processing of dry-cured ham: Influence of pre-cure freezing

    Perez-Palacios, T., Ruiz Carrascal, Jorge, Dewettinck, K., Le, T. T. & Antequera, T., 2010, In: Meat Science. 84, 3, p. 431-436 6 p.

    Research output: Contribution to journal › Journal article › Research › peer-review

  13. Influence of genotype and slaughter weight on carcass and meat quality of Iberian pigs

    Sanchez, M., Viguera, J., Gracia, M. I., Peinado, J., Robina, A. & Ruiz Carrascal, Jorge, 2010, In: Journal of Dairy Science. 93, p. 364 1 p.

    Research output: Contribution to journal › Journal article › Research › peer-review

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