Jorge Ruiz Carrascal
Affiliate professor
Design and Consumer Behavior
Rolighedsvej 26
1958 Frederiksberg C
Phospholipid oxidation, non-enzymatic browning development and volatile compounds generation in model systems containing liposomes from porcine Longissimus dorsi and selected amino acids
Ventanas, S., Estevez, M., Delgado, C. L. & Ruiz Carrascal, Jorge, 2007, In: European Food Research and Technology. 225, 5-6, p. 665-675 11 p.Research output: Contribution to journal › Journal article › Research › peer-review
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. 211-219Research output: Contribution to journal › Journal article › Research › peer-review
Iberian pigs for the development of high-quality cured products
Ventanas, S., Ventanas, J., Ruiz Carrascal, Jorge & Estévez, M., 2005, Recent research developments in agricultural & food chemistry. Pandalai, S. (ed.). Research Signpost, Vol. 6. p. 27-53 27 p.Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review
Analysis of volatile compounds of Iberian dry-cured loins with different intramuscular fat contents using SPME-DED
Ventanas, S., Estevez, M., Andres, A. I. & Ruiz Carrascal, Jorge, 2008, In: Meat Science. 79, 1, p. 172-180Research output: Contribution to journal › Journal article › Research › peer-review
Analysis of volatile molecules in Iberian dry-cured loins as affected by genetic, feeding systems and ingredients
Ventanas, S., Ventanas, J., Estevez, M. & Ruiz Carrascal, Jorge, 2010, In: European Food Research and Technology. 231, 2, p. 225-235 11 p.Research output: Contribution to journal › Journal article › Research › peer-review
Preference and juiciness of Iberian dry-cured loin as affected by intramuscular fat content, crossbreeding and rearing system
Ventanas, S., Ruiz Carrascal, Jorge, Garcia, C. & Ventanas, J., 2007, In: Meat Science. 77, 3, p. 324-330 7 p.Research output: Contribution to journal › Journal article › Research › peer-review
Effect of dietary fat on productivity, fatty acid composition and lipid oxidation in Iberian pigs.
Viguera, J., Senoron, M., Cortes, M., Peinado, J. & Ruiz Carrascal, Jorge, 2007, In: Poultry Science. 86, p. 509-509Research 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
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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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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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