Jorge Ruiz Carrascal

Jorge Ruiz Carrascal

Affiliate professor

ORCID: 0000-0001-7905-3153

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  1. Quantitative changes in the fatty acid profile of lipid fractions of fresh loin from pigs as affected by dietary conjugated linoleic acid and monounsaturated fatty acids during refrigerated storage

    Martin, D., Muriel, E., Antequera, T., Andres, A. I. & Ruiz Carrascal, Jorge, 2009, In: Journal of Food Composition and Analysis. 22, 2, p. 102-111

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

  2. Effect of dietary conjugated linoleic acid in combination with monounsaturated fatty acids on the meat composition and quality traits of dry-cured loin

    Martin, D., Antequera, T., Muriel, E., Perez-Palacios, T. & Ruiz Carrascal, Jorge, 2008, In: Meat Science. 80, 4, p. 1309-1319

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

  3. Published

    Headspace solid phase microextraction for the analysis of volatiles in a meat product: Dry-cured Iberian ham

    Ruiz Carrascal, Jorge, Cava, R., Ventanas, J. & Jensen, M., Nov 1998, In: Journal of Agricultural and Food Chemistry. 46, 11, p. 4688-4694

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

  4. Age at the beginning of the fattening period of Iberian pigs under free-range conditions affects growth, carcass characteristics and the fatty acid profile of lipids

    Daza, A., Lopez-Bote, C. J., Olivares, A., Menoyo, D. & Ruiz Carrascal, Jorge, 2007, In: Animal Feed Science and Technology. 139, 1-2, p. 81-91

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

  5. Published

    Unsaponifiable fraction and n-alkane profile of subcutaneous fat from Iberian ham

    Tejeda, J., Antequera, T., Ruiz Carrascal, Jorge, Cava, R., Ventanas, J. & Garcia, C., Jun 1999, In: Food Science and Technology International. 5, 3, p. 229-233

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

  6. Published

    Muscle fibre types in Iberian pigs: influence of crossbreeding with Duroc breed and rearing conditions

    Andres, A., Ruiz Carrascal, Jorge, Ventanas, J., Tejeda, J. & Mayoral, A., 1999, In: Annales de Zootechnie. 48, 5, p. 397-405

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

  7. Improvement of a solid phase extraction method for separation of animal muscle phospholipid classes

    Perez-Palacios, T., Ruiz Carrascal, Jorge & Antequera, T., 2007, In: Food Chemistry. 102, 3, p. 875-879 5 p.

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

  8. Published

    Flavor characterization of animal hydrolysates and potential of glucosamine in flavor modulation

    Bak, K. H., Waehrens, S. S., Fu, Y., Chow, Ching Yue, Petersen, Mikael Agerlin, Ruiz Carrascal, Jorge, Bredie, Wender & Lametsch, Rene, 2021, In: Foods. 10, 12, 12 p., 3008.

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

  9. Published

    Meat and human health — current knowledge and research gaps

    Geiker, Nina Rica Wium, Bertram, H. C., Mejborn, H., Dragsted, Lars Ove, Kristensen, L., Ruiz Carrascal, Jorge, Bügel, Susanne Gjedsted & Astrup, A., 2021, In: Foods. 10, 7, 17 p., 1556.

    Research output: Contribution to journal › Review › Research › peer-review

  10. Published

    Phospholipids

    Ruiz Carrascal, Jorge, Pérez-Palacios, T., Silva, A., Viereck, Nanna & Antequera, T., 2015, Handbook of food analysis. Nollet, L. M. L. & Toldrá, F. (eds.). 3. ed. Boca Raton, USA: CRC Press, p. 491-508 18 p.

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

  11. Determination of polycyclic aromatic hydrocarbons in solid-matrix foods using a non-destructive method

    MArtín, D. & Ruiz Carrascal, Jorge, 2009, Polycyclic Aromatic Hydrocarbons: Pollution, Health Effects and Chemistry : Series: Polymer Science and Technology. Haines, P. A. & Hendrickson, M. D. (eds.). Nova Science Publishers, p. 295-308 13 p.

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

  12. Published

    Ácidos grasos libres y aldehídos volátiles en jamos de cerdo Ibérico e Ibérico x Duroc

    Ruiz Carrascal, Jorge, 1993, In: Alimentaria. 30, 248, p. 27-30 4 p.

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

  13. Individual Phospholipid Classes from Iberian Pig Meat As Affected by Diet

    Perez-Palacios, T., Ruiz Carrascal, Jorge, Dewettinck, K., Le, T. T. & Antequera, T., 2010, In: Journal of Agricultural and Food Chemistry. 58, 3, p. 1755-1760

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

  14. Published

    Effect of free-range rearing and alpha-tocopherol and copper supplementation on fatty acid profiles and susceptibility to lipid oxidation of fresh meat from Iberian pigs

    Cava, R., Ventanas, J., Tejeda, J., Ruiz Carrascal, Jorge & Antequera, T., Jan 2000, In: Food Chemistry. 68, 1, p. 51-59

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

  15. Sensory characteristics of Iberian dry-cured loins: Influence of crossbreeding and rearing system

    Ventanas, S., Ventanas, J. & Ruiz Carrascal, Jorge, 2007, In: Meat Science. 75, 2, p. 211-219

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

  16. Effect of dietary conjugated linoleic acid and monounsaturated fatty acid content on pig muscle and adipose tissue lipase and esterase activity

    Martin, D., Ruiz Carrascal, Jorge, Flores, M. & Toldra, F., 2006, In: Journal of Agricultural and Food Chemistry. 54, 24, p. 9241-9247

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

  17. Science and technology for new culinary techniques

    Roldán, M., Calvarro, J., Sanchez del Pulgar, J. & Ruiz Carrascal, Jorge, 2013, In: Journal of Culinary Science & Technology (Print Edition). 11, 1, p. 66-79 13 p.

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

  18. Volatile compounds of experimental liver pate from pigs fed conjugated linoleic acid in combination with monounsaturated fatty acids

    Martin, D., Antequera, T., Muriel, E., Perez-Palacios, T. & Ruiz Carrascal, Jorge, 2009, In: Journal of the Science of Food and Agriculture. 89, 12, p. 2096-2106

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

  19. Published

    FREE FATTY-ACIDS DURING THE RIPENING OF IBERIAN HAM

    ANTEQUERA, T., CORDOBA, J., Ruiz Carrascal, Jorge, MARTIN, L., GARCIA, C., BERMUDEZ, M. & VENTANAS, J., Apr 1993, In: REVISTA ESPANOLA DE CIENCIA Y TECNOLOGIA DE ALIMENTOS. 33, 2, p. 197-208

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

  20. Published

    Oxidative and lipolytic deterioration of different muscles from free-range reared Iberian pigs under refrigerated storage

    Morcuende, D., Estevez, M., Ruiz Carrascal, Jorge & Cava, R., Nov 2003, In: Meat Science. 65, 3, p. 1157-1164

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

  21. Published

    Measuring sensorial quality of Iberian Ham by Rasch model

    Garcia, C., Ventanas, J., Antequera, T., Ruiz Carrascal, Jorge, Cava, R. & Alvarez, P., Oct 1996, In: Journal of Food Quality. 19, 5, p. 397-412

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

  22. Improvement of encapsulation and stability of EPA and DHA from monolayered and multilayered emulsions by high-pressure homogenization

    Solomando, J. C., Antequera, T., Ruiz Carrascal, Jorge & Perez-Palacios, T., 2020, In: Journal of Food Processing and Preservation. 44, 1, 13 p., e14290.

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

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