Jorge Ruiz Carrascal

Jorge Ruiz Carrascal

Affiliate professor

ORCID: 0000-0001-7905-3153

Publication year:
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  1. Analysis of volatile nitrosamines from a model system using SPME-DED at different temperatures and times of extraction

    Ventanas, S., Martin, D., Estevez, M. & Ruiz Carrascal, Jorge, 2006, In: Food Chemistry. 99, 4, p. 842-850 9 p.

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

  2. Carcass and meat quality traits of Iberian pigs as affected by sex and crossbreeding with different Duroc genetic lines

    Robina, A., Viguera, J., Perez-Palacios, T., Mayoral, A. I., Vivo, J. M., Guillen, M. T. & Ruiz Carrascal, Jorge, 2013, In: Spanish Journal of Agricultural Research. 11, 4, p. 1057-1067 11 p.

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

  3. 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

  4. Published

    Cheese powder can boost sensory properties of emulsion sausages

    Chen, X., Ruiz Carrascal, Jorge & Karlsson, A. H., 2015.

    Research output: Contribution to conference › Poster › Research

  5. Iberian pigs for the development of high-quality cured products

    Ventanas, S., Ventanas, J., Ruiz Carrascal, Jorge & Estévez, M., 2005, Recent research developments in agricultural & food chemistry. Pandalai, S. (ed.). Research Signpost, Vol. 6. p. 27-53 27 p.

    Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review

  6. Published

    Oxidative stability and fatty acid composition of pig muscles as affected by rearing system, crossbreeding and metabolic type of muscle fibre

    Andres, A. I., Cava, R., Isabel Mayoral, A., Tejeda, J., Morcuende, D. & Ruiz Carrascal, Jorge, 2001, In: Meat Science. 59, 1, p. 39-47 9 p.

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

  7. Published

    Spanish dry-cured hams and fermented sausages

    Ruiz Carrascal, Jorge, Pagán, M., García-Segovia, P. & Martinez-Monzó, J., 2016, Mediterranean foods: Composition and Processing. M.S. Cruz, R. & C. Vieira, M. (eds.). CRC Press, p. 141-170 30 p.

    Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review

  8. Published

    Proteolysis in pork loins during superchilling and regular chilling storage

    Pomponio, L., Bukh, C. & Ruiz Carrascal, Jorge, 2018, In: Meat Science. 141, p. 57-65 9 p.

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

  9. Published

    Improving crunchiness and crispness of fried squid rings through innovative tempura coatings: addition of alcohol and CO2 incubation

    Carvalho, M. J. & Ruiz Carrascal, Jorge, 2018, In: Journal of Food Science and Technology. 55, 6, p. 2068-2078 11 p.

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

  10. Published

    Oxidative deterioration of pork during superchilling storage

    Pomponio, L. & Ruiz Carrascal, Jorge, 2017, In: Journal of the Science of Food and Agriculture. 97, 15, p. 5211-5215 5 p.

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

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