Jorge Ruiz Carrascal
Affiliate professor
Design and Consumer Behavior
Rolighedsvej 26
1958 Frederiksberg C
- Published
Cheese powder as an ingredient in emulsion sausages: effect on sensory properties and volatile compounds
Chen, X., Ruiz Carrascal, Jorge, Petersen, Mikael Agerlin & Karlsson, A. H., 2017, In: Meat Science. 130, p. 1-6 6 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Suitability of using monolayered and multilayered emulsions for microencapsulation of ω-3 fatty acids by spray drying: effect of storage at different temperatures
Jiménez-Martín, E., Gharsallaoui, A., Pérez-Palacios, T., Ruiz Carrascal, Jorge & Rojas, T. A., Jan 2014, In: Food and Bioprocess Technology. 8, 1, p. 100-111 12 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Advanced glycation end products, physico-chemical and sensory characteristics of cooked lamb loins affected by cooking method and addition of flavour precursors
Roldan, M., Loebner, J., Degen, J., Henle, T., Antequera, T. & Ruiz Carrascal, Jorge, 2015, In: Food Chemistry. 168, p. 487-495 9 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Ingredients
Ruiz Carrascal, Jorge & Pérez-Palacios, T., 2014, Handbook of fermented meat and poultry. Toldrá, F. (ed.). 2. ed. Wiley, p. 55-67Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review
- Published
Molecular gastronomy in Spain
García-Segovia, P., Garrido, M. D., Vercet, A., Arboleya, J. C., Fiszman, S., Martínez-Monzo, J., Laguarda, S., Palacios, V. & Ruiz Carrascal, Jorge, 2014, In: Journal of Culinary Science & Technology (Print Edition). 12, 4, p. 279-293 15 p.Research output: Contribution to journal › Journal article › Research › peer-review
Analysis of volatile compounds of Iberian dry-cured loins with different intramuscular fat contents using SPME-DED
Ventanas, S., Estevez, M., Andres, A. I. & Ruiz Carrascal, Jorge, 2008, In: Meat Science. 79, 1, p. 172-180Research 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
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
Sensory characteristics of Iberian ham: Influence of rearing system and muscle location
Cava, R., Ventanas, J., Ruiz Carrascal, Jorge, Andres, A. & Antequera, T., Jun 2000, In: Food Science and Technology International. 6, 3, p. 235-242Research output: Contribution to journal › Journal article › Research › peer-review
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. 815-822Research 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
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365
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Modification of gelatin functionality for culinary applications by using transglutaminase
Research output: Contribution to journal › Journal article › Research › peer-review
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239
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Cheese powder can boost sensory properties of emulsion sausages
Research output: Contribution to conference › Poster › Research
Published