Jorge Ruiz Carrascal
Affiliate professor
Design and Consumer Behavior
Rolighedsvej 26
1958 Frederiksberg C
- Published
Effect of processing on in vitro digestibility (IVPD) of food proteins
Orlien, Vibeke, Aalaei, K., Poojary, Mahesha Manjunatha, Nielsen, Dennis Sandris, Ahrné, Lilia & Ruiz Carrascal, Jorge, 2023, In: Critical Reviews in Food Science and Nutrition. 63, 16, p. 2790-2839Research output: Contribution to journal › Review › Research › peer-review
Effect of solvent to sample ratio on total lipid extracted and fatty acid composition in meat products within different fat content
Perez-Palacios, T., Ferreira, I. M. P. L. V. O., Petisca, C., Antequera, T. & Ruiz Carrascal, Jorge, 2012, In: Meat Science. 91, 3, p. 369-373 5 p.Research output: Contribution to journal › Journal article › Research › peer-review
Pre-cure freezing effect on physicochemical, texture and sensory characteristics of iberian ham
Perez-Palacios, T., Ruiz Carrascal, Jorge, Martin, D., Barat, J. M. & Antequera, T., 2011, In: Food Science and Technology International. 17, 2, p. 127-133 7 p.Research output: Contribution to journal › Journal article › Research › peer-review
Comparison of different methods for total lipid quantification in meat and meat products
Perez-Palacios, T., Ruiz Carrascal, Jorge, Martin, D., Muriel, E. & Antequera, T., 2008, In: Food Chemistry. 110, 4, p. 1025-1029 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
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
Most downloads
-
584
downloads
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 -
368
downloads
Modification of gelatin functionality for culinary applications by using transglutaminase
Research output: Contribution to journal › Journal article › Research › peer-review
Published -
265
downloads
Cheese powder can boost sensory properties of emulsion sausages
Research output: Contribution to conference › Poster › Research
Published