Jorge Ruiz Carrascal

Jorge Ruiz Carrascal

Affiliate professor

ORCID: 0000-0001-7905-3153

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  1. Published

    Volatile compounds of dry-cured Iberian ham as affected by the length of the curing process

    Ruiz Carrascal, Jorge, Ventanas, J., Cava, R., Andres, A. & Garcia, C., May 1999, In: Meat Science. 52, 1, p. 19-27

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

  2. Published

    Sensory characteristics of Iberian ham: influence of processing time and slice location

    Ruiz Carrascal, Jorge, Ventanas, J., Cava, R., Timon, M. & Garcia, C., Jan 1998, In: Food Research International. 31, 1, p. 53-58

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

  3. Liver pate from pigs fed conjugated linoleic acid and monounsaturated fatty acids

    Martin, D., Antequera, T., Muriel, E., Perez-Palacios, T. & Ruiz Carrascal, Jorge, 2009, In: European Food Research and Technology. 228, 5, p. 749-758

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

  4. 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

  5. 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

  6. Volatile Compounds Profile of Sous-Vide Cooked Pork Cheeks as Affected by Cooking Conditions (Vacuum Packaging, Temperature and Time)

    Sanchez del Pulgar, J., Roldan, M. & Ruiz Carrascal, Jorge, 2013, In: Molecules (Print Archive Edition). 18, 10, p. 12538-12547 10 p.

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

  7. Gas Chromatography-Mass Spectrometry Method for the Determination of Free Amino Acids as Their Dimethyl-tert-butylsilyl (TBDMS) Derivatives in Animal Source Food

    Jimenez-Martin, E., Ruiz Carrascal, Jorge, Perez-Palacios, T., Silva, A. & Antequera, T., 2012, In: Journal of Agricultural and Food Chemistry. 60, 10, p. 2456-2463 8 p.

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

  8. 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

  9. 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. 117-123

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

  10. Effect of dietary fat on productivity, fatty acid composition and lipid oxidation in Iberian pigs.

    Viguera, J., Senoron, M., Cortes, M., Peinado, J. & Ruiz Carrascal, Jorge, 2007, In: Poultry Science. 86, p. 509-509

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

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