Jorge Ruiz Carrascal

Jorge Ruiz Carrascal

Affiliate professor


  1. 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 proceedingBook chapterResearchpeer-review

  2. Published

    Fatty acid composition in double and multilayered microcapsules of ω-3 as affected by storage conditions and type of emulsions

    Jiménez-Martín, E., Antequera Rojas, T., Gharsallaoui, A., Ruiz Carrascal, Jorge & Pérez-Palacios, T., 2016, In: Food Chemistry. 194, p. 476-486 11 p.

    Research output: Contribution to journalJournal articlepeer-review

  3. Published

    Cured foods: health effects

    Ruiz Carrascal, Jorge, 2016, Encyclopedia of food and health. Caballero, B., Finglas, P. & Toldrá, F. (eds.). Elsevier, p. 338-342 5 p.

    Research output: Chapter in Book/Report/Conference proceedingEncyclopedia chapterResearchpeer-review

  4. Published

    Tracking hydrophobicity state, aggregation behaviour and structural modifications of pork proteins under the influence of assorted heat treatments

    Mitra, B., Rinnan, Åsmund & Ruiz Carrascal, Jorge, 2017, In: Food Research International. 101, p. 266-273 8 p.

    Research output: Contribution to journalJournal articlepeer-review

  5. Published

    Pork proteins oxidative modifications under the influence of varied time-temperature thermal treatments: A chemical and redox proteomics assessment

    Mitra, B., Lametsch, Rene, Akcan, T. & Ruiz Carrascal, Jorge, Jun 2018, In: Meat Science. 140, p. 134-144 11 p.

    Research output: Contribution to journalJournal articlepeer-review

  6. 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 journalJournal articlepeer-review

  7. Changes in the fatty acid profile of the subcutaneous fat of swine throughout fattening as affected by dietary conjugated linoleic acid and monounsaturated fatty acids

    Martin, D., Antequera, T., Gonzalez, E., Lopez-Bote, C. & Ruiz Carrascal, Jorge, 2007, In: Journal of Agricultural and Food Chemistry. 55, 26, p. 10820-10826

    Research output: Contribution to journalJournal articlepeer-review

  8. Comparison of different methods for total lipid quantification in meat and meat products

    Perez-Palacios, T., Ruiz Carrascal, Jorge, Martin, D., Muriel, E. & Antequera, T., 2008, In: Food Chemistry. 110, 4, p. 1025-1029 5 p.

    Research output: Contribution to journalJournal articlepeer-review

  9. Analysis of Phospholipids in Muscle Foods

    Ruiz Carrascal, Jorge, Muriel, E., Pérez-Palacios, T. & Antequera, T., 2008, Handbook of Muscle Food Analysis. Nollet, L. M. L. & Toldrá, F. (eds.). CRC Press, p. 167-186 21 p.

    Research output: Chapter in Book/Report/Conference proceedingBook chapterResearchpeer-review

  10. 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. 45-51

    Research output: Contribution to journalJournal articlepeer-review

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