Jorge Ruiz Carrascal
Affiliate professor
Design and Consumer Behavior
Rolighedsvej 26
1958 Frederiksberg C
- Published
Changes in the Quality of Chicken Breast Meat due to Superchilling and Temperature Fluctuations during Storage
Kaewthong, P., Pomponio, L., Ruiz Carrascal, Jorge, Knoechel, Susanne, Wattanachant, S. & Karlsson, A. H., 2019, In: Journal of Poultry Science. 56, 4, p. 308-317Research 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
- Published
Cheese powder as an ingredient in emulsion sausages: effect on sensory properties and volatile compounds
Chen, X., Ruiz Carrascal, Jorge, Petersen, Mikael Agerlin & Karlsson, A. H., 2017, In: Meat Science. 130, p. 1-6 6 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Cheese powder can boost sensory properties of emulsion sausages
Chen, X., Ruiz Carrascal, Jorge & Karlsson, A. H., 2015.Research output: Contribution to conference › Poster › Research
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
- Published
Comparison of simultaneous distillation extraction (SDE) and solid-phase microextraction (SPME) for the analysis of volatile compounds in dry-cured ham
Garcia-Esteban, A., Ansorena, D., Astasiaran, I., Martín, D. & Ruiz Carrascal, Jorge, 2004, In: Journal of the Science of Food and Agriculture. 84, 11, p. 1364-1370 7 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
Cured foods: health effects
Ruiz Carrascal, Jorge, 2016, Encyclopedia of food and health. Caballero, B., Finglas, P. & Toldrá, F. (eds.). Elsevier, p. 338-342 5 p.Research output: Chapter in Book/Report/Conference proceeding › Encyclopedia chapter › 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
- Published
Development of Volatile Compounds during Hydrolysis of Porcine Hemoglobin with Papain
Bak, K. H., Petersen, Mikael Agerlin, Lametsch, Rene, Hansen, E. T. & Ruiz Carrascal, Jorge, 8 Feb 2018, In: Molecules. 23, 2, 9 p., 357.Research output: Contribution to journal › Journal article › Research › peer-review
ID: 51320196
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579
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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 -
365
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Modification of gelatin functionality for culinary applications by using transglutaminase
Research output: Contribution to journal › Journal article › Research › peer-review
Published -
239
downloads
Cheese powder can boost sensory properties of emulsion sausages
Research output: Contribution to conference › Poster › Research
Published