Jorge Ruiz Carrascal
Affiliate professor
Design and Consumer Behavior
Rolighedsvej 26
1958 Frederiksberg C
- Published
Effect of feeding diets high in monounsaturated fatty acids and alpha-tocopheryl acetate to rabbits on resulting carcass fatty acid profile and lipid oxidation
LopezBote, C., Rey, A., Ruiz Carrascal, Jorge, Isabel, B. & Arias, R., Feb 1997, In: Animal. 64, p. 177-186Research output: Contribution to journal › Journal article › Research › peer-review
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
Effect of dietary conjugated linoleic acid in combination with monounsaturated fatty acids on the composition and quality traits of cooked loin
Martin, D., Antequera, T., Muriel, E., Perez-Palacios, T. & Ruiz Carrascal, Jorge, 2011, In: Food Chemistry. 124, 2, p. 518-526Research output: Contribution to journal › Journal article › Research › peer-review
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. 9241-9247Research 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
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. 2096-2106Research output: Contribution to journal › Journal article › Research › peer-review
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. 1309-1319Research output: Contribution to journal › Journal article › Research › peer-review
Oxidative changes of fresh loin from pig, caused by dietary conjugated linoleic acid and monounsaturated fatty acids, during refrigerated storage
Martin, D., Antequera, T., Muriel, E., Andres, A. I. & Ruiz Carrascal, Jorge, 2008, In: Food Chemistry. 111, 3, p. 730-737Research output: Contribution to journal › Journal article › Research › peer-review
Volatile compounds of fresh and dry-cured loin as affected by dietary conjugated linoleic acid and monounsaturated fatty acids
Martin, D., Antequera, T., Muriel, E., Perez-Palacios, T. & Ruiz Carrascal, Jorge, 2009, In: Meat Science. 81, 3, p. 549-556Research output: Contribution to journal › Journal article › Research › peer-review
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. 102-111Research output: Contribution to journal › Journal article › Research › peer-review
Effect of dietary conjugated linoleic acid and monounsaturated fatty acids on productive, carcass and meat quality traits of pigs
Martin, D., Muriel, E., Gonzalez, E., Viguera, J. & Ruiz Carrascal, Jorge, 2008, In: Livestock Science. 117, 2-3, p. 155-164Research output: Contribution to journal › Journal article › Research › peer-review
Changes in the fatty acid profile of the subcutaneous fat of swine throughout fattening as affected by dietary conjugated linoleic acid and monounsaturated fatty acids
Martin, D., Antequera, T., Gonzalez, E., Lopez-Bote, C. & Ruiz Carrascal, Jorge, 2007, In: Journal of Agricultural and Food Chemistry. 55, 26, p. 10820-10826Research output: Contribution to journal › Journal article › Research › peer-review
Partial replacement of pork fat by conjugated linoleic acid and/or olive oil in liver pates: Effect on physicochemical characteristics and oxidative stability
Martin, D., Ruiz Carrascal, Jorge, Kivikari, R. & Puolanne, E. J., 2008, In: Meat Science. 80, 2, p. 496-504Research output: Contribution to journal › Journal article › Research › peer-review
Liver pate from pigs fed conjugated linoleic acid and monounsaturated fatty acids
Martin, D., Antequera, T., Muriel, E., Perez-Palacios, T. & Ruiz Carrascal, Jorge, 2009, In: European Food Research and Technology. 228, 5, p. 749-758Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Influence of the processing conditions of Iberian ham on proteolysis during ripening
Martin, L., Antequera, T., Ruiz Carrascal, Jorge, Cava, R., Tejeda, J. & Cordoba, J., Feb 1998, In: Food Science and Technology International. 4, 1, p. 17-22Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Development of meat and carcass quality characteristics in Iberian pigs reared outdoors
Mayoral, A., Dorado, M., Guillen, M., Robina, A., Vivo, J., Vazquez, C. & Ruiz Carrascal, Jorge, Jul 1999, In: Meat Science. 52, 3, p. 315-324Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Quality characteristics of fried lamb nuggets from low-value meat cuts: effect of formulation and freezing storage
Medina, M., Antequera, T., Ruiz Carrascal, Jorge, Jiménez-Martín, E. & Pérez-Palacios, T., 2015, In: Food Science and Technology International. 21, 7, p. 503-511 9 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Tracking hydrophobicity state, aggregation behaviour and structural modifications of pork proteins under the influence of assorted heat treatments
Mitra, B., Rinnan, Åsmund & Ruiz Carrascal, Jorge, 2017, In: Food Research International. 101, p. 266-273 8 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Advanced glycation end products, protein crosslinks and post translational modifications in pork subjected to different heat treatments
Mitra, B., Lametsch, Rene, Greco, I. & Ruiz Carrascal, Jorge, 2018, In: Meat Science. 145, p. 415-424 10 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Cooking affects pork proteins in vitro rate of digestion due to different structural and chemical modifications
Mitra, B., Kristensen, L., Lametsch, Rene & Ruiz Carrascal, Jorge, 2022, In: Meat Science. 192, 7 p., 108924.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Pork proteins oxidative modifications under the influence of varied time-temperature thermal treatments: A chemical and redox proteomics assessment
Mitra, B., Lametsch, Rene, Akcan, T. & Ruiz Carrascal, Jorge, Jun 2018, In: Meat Science. 140, p. 134-144 11 p.Research output: Contribution to journal › Journal article › Research › peer-review
- 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. 1157-1164Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Free-range rearing increases (n-3) polyunsaturated fatty acids of neutral and polar lipids in swine muscles
Muriel, E., Ruiz Carrascal, Jorge, Ventanas, J. & Antequera, T., Aug 2002, In: Food Chemistry. 78, 2, p. 219-225Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Physico-chemical and sensory characteristics of dry-cured loin from different Iberian pig lines
Muriel, E., Ruiz Carrascal, Jorge, Martin, D., Petron, M. & Antequera, T., Apr 2004, In: Food Science and Technology International. 10, 2, p. 117-123Research 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
ID: 51320196
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A rapid and accurate extraction procedure for analysing free amino acids in meat samples by GC-MS
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368
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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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