Jorge Ruiz Carrascal
Affiliate professor
Design and Consumer Behavior
Rolighedsvej 26
1958 Frederiksberg C
- 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
- 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
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
- Published
A rapid and accurate extraction procedure for analysing free amino acids in meat samples by GC-MS
Perez-Palacios, T., Barroso, M. A., Ruiz Carrascal, Jorge & Antequera, T., 2015, In: International Journal of Environmental Analytical Chemistry. 2015, 9 p., 209214.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
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
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
Stereospecific analysis of phospholipid classes in rat muscle
Perez-Palacios, T., Antequera, T., Muriel, E. & Ruiz Carrascal, Jorge, 2006, In: European Journal of Lipid Science and Technology. 108, 10, p. 835-841 7 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
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. 1755-1760Research 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
Research output: Contribution to journal › Journal article › Research › peer-review
Published -
366
downloads
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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