Jorge Ruiz Carrascal
Affiliate professor
Design and Consumer Behavior
Rolighedsvej 26
1958 Frederiksberg C
- 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
- 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
- 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. 391-400Research output: Contribution to journal › Journal article › Research › peer-review
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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. 263-270Research output: Contribution to journal › Journal article › Research › peer-review
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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. 533-541Research output: Contribution to journal › Journal article › Research › peer-review
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
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. 86-96Research output: Contribution to journal › Journal article › Research › peer-review
- 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. 734-739Research output: Contribution to journal › Journal article › Research › peer-review
- 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. 643-651Research output: Contribution to journal › Journal article › Research › peer-review
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
ID: 51320196
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584
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A rapid and accurate extraction procedure for analysing free amino acids in meat samples by GC-MS
Research output: Contribution to journal › Journal article › Research › peer-review
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369
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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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265
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Cheese powder can boost sensory properties of emulsion sausages
Research output: Contribution to conference › Poster › Research
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