Jorge Ruiz Carrascal
Affiliate professor
Design and Consumer Behavior
Rolighedsvej 26
1958 Frederiksberg C
- 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. 299-307Research output: Contribution to journal › Journal article › Research › peer-review
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. 135-140Research output: Contribution to journal › Journal article › Research › peer-review
- 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. 29-34Research output: Contribution to journal › Journal article › Research › peer-review
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
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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
- 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
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
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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
- 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
- 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
- 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
- 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
- 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
- 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. 4287-4296Research output: Contribution to journal › Journal article › Research › peer-review
- 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
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. 2287-2295Research output: Contribution to journal › Journal article › Research › peer-review
- 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. 315-321Research output: Contribution to journal › Journal article › Research › peer-review
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. 518-526Research output: Contribution to journal › Journal article › Research › peer-review
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. 549-556Research output: Contribution to journal › Journal article › Research › peer-review
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. 882-890Research output: Contribution to journal › Journal article › Research › peer-review
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. 315-323Research output: Contribution to journal › Journal article › Research › peer-review
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
- 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. 347-354Research output: Contribution to journal › Journal article › Research › peer-review
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. 496-504Research output: Contribution to journal › Journal article › Research › peer-review
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
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
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240
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Cheese powder can boost sensory properties of emulsion sausages
Research output: Contribution to conference › Poster › Research
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