Jorge Ruiz Carrascal

Jorge Ruiz Carrascal

Affiliate professor

ORCID: 0000-0001-7905-3153

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1 - 100 out of 147Page size: 100
  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 proceeding › Book chapter › Research › peer-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 journal › Journal article › Research › peer-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 proceeding › Encyclopedia chapter › Research › peer-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 journal › Journal article › Research › peer-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 journal › Journal article › Research › peer-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 journal › Journal article › Research › peer-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 journal › Journal article › Research › peer-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 journal › Journal article › Research › peer-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 proceeding › Book chapter › Research › peer-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 journal › Journal article › Research › peer-review

  11. Published

    New device for direct extraction of volatiles in solid samples using SPME

    Ruiz Carrascal, Jorge, Ventanas, J. & Cava, R., Nov 2001, In: Journal of Agricultural and Food Chemistry. 49, 11, p. 5115-5121

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

  12. Published

    Effect of feeding diets high in monounsaturated fatty acids and alpha-tocopheryl acetate to rabbits on resulting carcass fatty acid profile and lipid oxidation

    LopezBote, C., Rey, A., Ruiz Carrascal, Jorge, Isabel, B. & Arias, R., Feb 1997, In: Animal. 64, p. 177-186

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

  13. Published

    Effect of alpha-tocopheryl acetate supplementation and the extensive feeding of pigs on the volatile aldehydes during the maturation of Iberian ham

    Cava, R., Ruiz Carrascal, Jorge, Ventanas, J. & Antequera, T., Jun 1999, In: Food Science and Technology International. 5, 3, p. 235-241

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

  14. Published

    Volatile compounds and physicochemical characteristics during storage of microcapsules from different fish oil emulsions

    Jiménez-Martín, E., Gharsallaoui, A., Pérez-Palacios, T., Ruiz Carrascal, Jorge & Antequera, T., 2015, In: Food and Bioproducts Processing. 96, p. 52-64 13 p.

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

  15. Published

    Comparison of simultaneous distillation extraction (SDE) and solid-phase microextraction (SPME) for the analysis of volatile compounds in dry-cured ham

    Garcia-Esteban, A., Ansorena, D., Astasiaran, I., Martín, D. & Ruiz Carrascal, Jorge, 2004, In: Journal of the Science of Food and Agriculture. 84, 11, p. 1364-1370 7 p.

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

  16. Published

    Free-range rearing increases (n-3) polyunsaturated fatty acids of neutral and polar lipids in swine muscles

    Muriel, E., Ruiz Carrascal, Jorge, Ventanas, J. & Antequera, T., Aug 2002, In: Food Chemistry. 78, 2, p. 219-225

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

  17. Effect of dietary conjugated linoleic acid and monounsaturated fatty acids on productive, carcass and meat quality traits of pigs

    Martin, D., Muriel, E., Gonzalez, E., Viguera, J. & Ruiz Carrascal, Jorge, 2008, In: Livestock Science. 117, 2-3, p. 155-164

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

  18. Published

    Lipid oxidative changes throughout the ripening of dry-cured Iberian hams with different salt contents and processing conditions

    Andres, A., Cava, R., Ventanas, J., Muriel, E. & Ruiz Carrascal, Jorge, 2004, In: Food Chemistry. 84, 3, p. 375-381

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

  19. Preference and juiciness of Iberian dry-cured loin as affected by intramuscular fat content, crossbreeding and rearing system

    Ventanas, S., Ruiz Carrascal, Jorge, Garcia, C. & Ventanas, J., 2007, In: Meat Science. 77, 3, p. 324-330 7 p.

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

  20. Lipolysis in dry-cured ham: influence of salt content and processing conditions

    Andres, A. I., Cava, R., Martin, D., Ventanas, J. & Ruiz Carrascal, Jorge, 2005, In: Food Chemistry. 90, 4, p. 523-533 11 p.

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

  21. Improvement of dry-cured Iberian ham quality characteristics through modifications of dietary fat composition and supplementation with vitamin E

    Ruiz Carrascal, Jorge, de la Hoz, L., Isabel, B., Rey, A. I., Daza, A. & López-Bote, C. J., 2005, In: Food Science and Technology International. 11, 5, p. 327-335 9 p.

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

  22. Published

    Prediction of the feeding background of Iberian pigs using the fatty acid profile of subcutaneous, muscle and hepatic fat

    Ruiz Carrascal, Jorge, Cava, R., Antequera, T., Martin, L., Ventanas, J. & Lopez-Bote, C., Jun 1998, In: Meat Science. 49, 2, p. 155-163

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

  23. Published

    Magnetic resonance imaging as a predictive tool for sensory characteristics and intramuscular fat content of dry-cured loin

    Antequera, T., Muriel, E., Rodriguez, P., Cernadas, E. & Ruiz Carrascal, Jorge, Mar 2003, In: Journal of the Science of Food and Agriculture. 83, 4, p. 268-274

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

  24. Protein and lipid oxidation in Longissimus dorsi and dry cured loin from Iberian pigs as affected by crossbreeding and diet

    Ventanas, S., Estevez, M., Tejeda, J. & Ruiz Carrascal, Jorge, 2006, In: Meat Science. 72, 4, p. 647-655 9 p.

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

  25. Effect of salt content and processing conditions on volatile compounds formation throughout the ripening of Iberian ham

    Andres, A. I., Cava, R., Ventanas, S., Muriel, E. & Ruiz Carrascal, Jorge, 2007, In: European Food Research and Technology. 225, 5-6, p. 677-684

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

  26. Published

    Meat quality characteristics in different lines of Iberian pigs

    Muriel, E., Ruiz Carrascal, Jorge, Ventanas, J., Petron, M. & Antequera, T., Jun 2004, In: Meat Science. 67, 2, p. 299-307

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

  27. Fatty acids profile of the subcutaneous backfat layers from Iberian pigs raised under free-range conditions

    Daza, A., Ruiz Carrascal, Jorge, Olivares, A., Menoyo, D. & Lopez-Bote, C. J., 2007, In: Food Science and Technology International. 13, 2, p. 135-140

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

  28. Published

    Quality characteristics of fresh meat from pigs of the Gascon breed

    Sans, P., Andrade, M., Ventanas, S. & Ruiz Carrascal, Jorge, Feb 2004, In: Food Science and Technology International. 10, 1, p. 29-34

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

  29. 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

  30. Published

    Cooking affects pork proteins in vitro rate of digestion due to different structural and chemical modifications

    Mitra, B., Kristensen, L., Lametsch, Rene & Ruiz Carrascal, Jorge, 2022, In: Meat Science. 192, 7 p., 108924.

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

  31. Published

    Home made vegan nuggets with texturized soy protein and tempeh as compared to chicken-based ones: Texture, consumer perception and environmental impact

    Sun, Y. T. & Ruiz Carrascal, Jorge, 2023, In: International Journal of Gastronomy and Food Science. 33, 10 p., 100748.

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

  32. Ingredients

    Ruiz Carrascal, Jorge, 2007, Handbook of Fermented meat and poultry. Toldra, F. (ed.). 1st ed. Blackwell Publishing, p. 59-76 17 p.

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

  33. Published

    Improvement of dry-cured ham quality by lipid modification through dietary means

    Ruiz Carrascal, Jorge & Lopez-Bote, C., 2002, Research Advances in the Quality of Meat and Meat Products. Toldra, F. (ed.). Research Signpost, p. 255-271 17 p.

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

  34. Published

    Study of the effect of different fiber coatings and extraction conditions on dry cured ham volatile compounds extracted by solid-phase microextraction (SPME)

    Garcia-Esteban, A., Ansorena, D., Astasiaran, I. & Ruiz Carrascal, Jorge, 2004, In: Talanta: The International Journal of Pure and Applied Analytical Chemistry. 64, 2, p. 458-466 9 p.

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

  35. Published

    Effect of the addition of cheese powder and salt content on sensory profile, physicochemical properties and γ-glutamyl kokumi peptides content in dry fermented sausages

    Araya-Morice, A., De Gobba, Cristian, Lametsch, Rene & Ruiz Carrascal, Jorge, 2021, In: European Food Research and Technology. 247, 8, p. 2027-2037 11 p.

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

  36. Published

    Advanced glycation end products, protein crosslinks and post translational modifications in pork subjected to different heat treatments

    Mitra, B., Lametsch, Rene, Greco, I. & Ruiz Carrascal, Jorge, 2018, In: Meat Science. 145, p. 415-424 10 p.

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

  37. Published

    Sous-vide cooking of meat: a Maillarized approach

    Ruiz Carrascal, Jorge, Roldán, M., Refolio, F., Pérez-Palacios, T. & Antequera, T., 2019, In: International Journal of Gastronomy and Food Science. 16, p. 1-5 100138.

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

  38. Published

    Storage and thermal stability of novel heme-based pigments prepared from porcine hemoglobin

    Chhem Kieth, S., Lametsch, Rene, Hansen, E. T. & Ruiz Carrascal, Jorge, 2019, In: Journal of Food Process Engineering. 42, 3, p. 1-8 e12994.

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

  39. Published

    Investigation of nitrite alternatives for the color stabilization of heme-iron hydrolysates

    Chhem-Kieth, S., Skou, P. B., Lametsch, Rene, Hansen, E. T. & Ruiz Carrascal, Jorge, 2018, In: Journal of Food Science and Technology. 55, 10, p. 4287-4296

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

  40. Published

    Weight loss in superchilled pork as affected by cooling rate

    Landerslev, M. G., Araya-Morice, A., Pomponio, L. & Ruiz Carrascal, Jorge, 2018, In: Journal of Food Engineering. 219, p. 25-28 4 p.

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

  41. Influence of pre-cure freezing of Iberian hams on lipolytic changes and lipid oxidation

    Perez-Palacios, T., Ruiz Carrascal, Jorge, Grau, R., Flores, M. & Antequera, T., 2009, In: International Journal of Food Science & Technology Online. 44, 11, p. 2287-2295

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

  42. Published

    Influence of rearing conditions and crossbreeding on muscle color in Iberian pigs

    Andres, A., Ruiz Carrascal, Jorge, Mayoral, A., Tejeda, J. & Cava, R., Aug 2000, In: Food Science and Technology International. 6, 4, p. 315-321

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

  43. 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

  44. Volatile compounds of fresh and dry-cured loin as affected by dietary conjugated linoleic acid and monounsaturated fatty acids

    Martin, D., Antequera, T., Muriel, E., Perez-Palacios, T. & Ruiz Carrascal, Jorge, 2009, In: Meat Science. 81, 3, p. 549-556

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

  45. 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

  46. Lipolytic and oxidative changes in Iberian dry-cured loin

    Muriel, E., Andres, A. I., Petron, M. J., Antequera, T. & Ruiz Carrascal, Jorge, 2007, In: Meat Science. 75, 2, p. 315-323

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

  47. 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

  48. Published

    Influence of sensory characteristics on the acceptability of dry-cured ham

    Ruiz Carrascal, Jorge, Garcia, C., Muriel, E., Andres, A. & Ventanas, J., Aug 2002, In: Meat Science. 61, 4, p. 347-354

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

  49. Partial replacement of pork fat by conjugated linoleic acid and/or olive oil in liver pates: Effect on physicochemical characteristics and oxidative stability

    Martin, D., Ruiz Carrascal, Jorge, Kivikari, R. & Puolanne, E. J., 2008, In: Meat Science. 80, 2, p. 496-504

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

  50. 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

  51. 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

  52. 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

  53. 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

  54. 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

  55. 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

  56. 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

  57. 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

  58. 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

  59. 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

  60. 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

  61. 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

  62. 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

  63. 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

  64. Published

    Ingredients

    Ruiz Carrascal, Jorge & Pérez-Palacios, T., 2014, Handbook of fermented meat and poultry. Toldrá, F. (ed.). 2. ed. Wiley, p. 55-67

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

  65. 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

  66. 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. 172-180

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

  67. 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. 475-482

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

  68. 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. 201-205

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

  69. 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. 235-242

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

  70. 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

  71. 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

  72. 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

  73. 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

  74. 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

  75. 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

  76. 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

  77. 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

  78. 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

  79. 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

  80. 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

  81. Published

    Development of meat and carcass quality characteristics in Iberian pigs reared outdoors

    Mayoral, A., Dorado, M., Guillen, M., Robina, A., Vivo, J., Vazquez, C. & Ruiz Carrascal, Jorge, Jul 1999, In: Meat Science. 52, 3, p. 315-324

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

  82. Effect of solvent to sample ratio on total lipid extracted and fatty acid composition in meat products within different fat content

    Perez-Palacios, T., Ferreira, I. M. P. L. V. O., Petisca, C., Antequera, T. & Ruiz Carrascal, Jorge, 2012, In: Meat Science. 91, 3, p. 369-373 5 p.

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

  83. Stereospecific analysis of phospholipid classes in skeletal muscle from rats fed different fat sources

    Perez-Palacios, T., Antequera, T., Muriel, E., Martin, D. & Ruiz Carrascal, Jorge, 2007, In: Journal of Agricultural and Food Chemistry. 55, 15, p. 6191-6197

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

  84. Published

    Forscher und Wirtschaft arbeiten eng zusammen: Technologie gilt als Schlüsselfaktor für den Erfolg der dänischen Fleischbranche

    Ruiz Carrascal, Jorge, Riis, F. V. & Hinrichsen, L. L., 2015, In: Fleischwirtschaft. 2015, 3, p. 88-90 3 p.

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

  85. Published

    Quality characteristics of fried lamb nuggets from low-value meat cuts: effect of formulation and freezing storage

    Medina, M., Antequera, T., Ruiz Carrascal, Jorge, Jiménez-Martín, E. & Pérez-Palacios, T., 2015, In: Food Science and Technology International. 21, 7, p. 503-511 9 p.

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

  86. Published

    Changes in the Quality of Chicken Breast Meat due to Superchilling and Temperature Fluctuations during Storage

    Kaewthong, P., Pomponio, L., Ruiz Carrascal, Jorge, Knoechel, Susanne, Wattanachant, S. & Karlsson, A. H., 2019, In: Journal of Poultry Science. 56, 4, p. 308-317

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

  87. Published

    Enrichment of chicken nuggets with microencapsulated omega-3 fish oil: effect of frozen storage time on oxidative stability and sensory quality

    Jiménez-Martín, E., Pérez-Palacios, T., Ruiz Carrascal, Jorge & Rojas, T. A., 2016, In: Food and Bioprocess Technology. 9, 2, p. 285-297 13 p.

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

  88. Published

    Physico-chemical and sensory characteristics of freeze-dried and air-dehydrated yogurt foam

    Carvalho, M. J., Pérez-Palacios, T. & Ruiz Carrascal, Jorge, 2017, In: LWT -Food Science and Technology. 80, p. 328-334 7 p.

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

  89. Published

    Effect of added phosphate and type of cooking method on physico-chemical and sensory features of cooked lamb loins

    Roldán, M., Antequera, T., Pérez-Palacios, T. & Ruiz Carrascal, Jorge, 2014, In: Meat Science. 97, 1, p. 69-75 7 p.

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

  90. Published

    The satiating properties of pork are not affected by cooking methods, sousvide holding time or mincing in healthy men - a randomized cross-over meal test study

    Kehlet, U., Mitra, B., Ruiz Carrascal, Jorge, Raben, Anne & Aaslyng, M. D., 2017, In: Nutrients. 9, 9, 14 p., 941.

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

  91. Published

    Physicochemical and microbiological changes during the refrigerated storage of lamb loins sous-vide cooked at different combinations of time and temperature

    Roldán, M., Antequera, T., Hernández, A. & Ruiz Carrascal, Jorge, 2015, In: Food Science and Technology International. 21, 7, p. 512-522 11 p.

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

  92. Published

    Volatile compound profile of sous-vide cooked lamb loins at different temperature–time combinations

    Roldán, M., Ruiz Carrascal, Jorge, del Pulgar, J. S., Pérez-Palacios, T. & Antequera, T., 2015, In: Meat Science. 100, p. 52-57 6 p.

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

  93. Published

    Volatile compounds in Iberian dry-cured loin

    Muriel, E., Antequera, T., Petron, M., Andres, A. & Ruiz Carrascal, Jorge, Nov 2004, In: Meat Science. 68, 3, p. 391-400

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

  94. Published

    Influence of finishing diet on fatty acid profiles of intramuscular lipids, triglycerides and phospholipids in muscles of the Iberian pig

    Cava, R., Ruiz Carrascal, Jorge, LopezBote, C., Martin, L., Garcia, C., Ventanas, J. & Antequera, T., Feb 1997, In: Meat Science. 45, 2, p. 263-270

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

  95. Published

    Physicochemical characteristics of three muscles from free-range reared Iberian pigs slaughtered at 90 kg live weight

    Cava, R., Estevez, M., Ruiz Carrascal, Jorge & Morcuende, D., Apr 2003, In: Meat Science. 63, 4, p. 533-541

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

  96. Stereospecific analysis of fresh and dry-cured muscle phospholipids from Iberian pigs

    Muriel, M. E., Antequera, M. T., Petrón, M. J., Andrés, A. I. & Ruiz Carrascal, Jorge, 2005, In: Food Chemistry. 90, 3, p. 437-443 7 p.

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

  97. Fatty acid composition and oxidative susceptibility of fresh loin and liver from pigs fed conjugated linoleic acid in combination with monounsaturated fatty acids

    Martin, D., Muriel, E., Antequera, T., Perez-Palacios, T. & Ruiz Carrascal, Jorge, 2008, In: Food Chemistry. 108, 1, p. 86-96

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

  98. Published

    Emulsion stability and water uptake ability of chicken breast muscle proteins as affected by microbial transglutaminase

    Ruiz Carrascal, Jorge & Regenstein, J., Mar 2002, In: Journal of Food Science. 67, 2, p. 734-739

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

  99. Published

    Dry cured Iberian ham non-volatile components as affected by the length of the curing process

    Ruiz Carrascal, Jorge, Garcia, C., Diaz, M., Cava, R., Tejeda, J. & Ventanas, J., 1999, In: Food Research International. 32, 9, p. 643-651

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

  100. On-site analysis of volatile nitrosamines in food model systems by solid-phase microextraction coupled to a direct extraction device

    Ventanas, S. & Ruiz Carrascal, Jorge, 2006, In: Talanta. 70, 5, p. 1017-1023 7 p.

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

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