Jorge Ruiz Carrascal
Affiliate professor
Design and Consumer Behavior
Rolighedsvej 26
1958 Frederiksberg C
- 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. 315-324Research output: Contribution to journal › Journal article › Research › peer-review
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
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. 6191-6197Research output: Contribution to journal › Journal article › Research › peer-review
- 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
- 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
- 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. 308-317Research output: Contribution to journal › Journal article › Research › peer-review
- 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
- 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
- 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
- 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
ID: 51320196
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A rapid and accurate extraction procedure for analysing free amino acids in meat samples by GC-MS
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366
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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
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