Jorge Ruiz Carrascal

Jorge Ruiz Carrascal

Affiliate professor

ORCID: 0000-0001-7905-3153

Publication year:
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131 - 140 out of 147Page size: 10
  1. 2018
  2. Published

    Improving crunchiness and crispness of fried squid rings through innovative tempura coatings: addition of alcohol and CO2 incubation

    Carvalho, M. J. & Ruiz Carrascal, Jorge, 2018, In: Journal of Food Science and Technology. 55, 6, p. 2068-2078 11 p.

    Research output: Contribution to journal › Journal article › Research › peer-review

  3. Published

    Investigation of nitrite alternatives for the color stabilization of heme-iron hydrolysates

    Chhem-Kieth, S., Skou, P. B., Lametsch, Rene, Hansen, E. T. & Ruiz Carrascal, Jorge, 2018, In: Journal of Food Science and Technology. 55, 10, p. 4287-4296

    Research output: Contribution to journal › Journal article › Research › peer-review

  4. 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

  5. Published

    Weight loss in superchilled pork as affected by cooling rate

    Landerslev, M. G., Araya-Morice, A., Pomponio, L. & Ruiz Carrascal, Jorge, 2018, In: Journal of Food Engineering. 219, p. 25-28 4 p.

    Research output: Contribution to journal › Journal article › Research › peer-review

  6. 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

  7. 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

  8. 2019
  9. 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. 308-317

    Research output: Contribution to journal › Journal article › Research › peer-review

  10. Published

    Protein hydrolysates of porcine hemoglobin and blood: peptide characteristics in relation to taste attributes and formation of volatile compounds

    Fu, Y., Bak, K. H., Liu, J., De Gobba, Cristian, Tøstesen, M., Hansen, E. T., Petersen, Mikael Agerlin, Ruiz Carrascal, Jorge, Bredie, Wender & Lametsch, Rene, 2019, In: Food Research International. 121, p. 28-38 11 p.

    Research output: Contribution to journal › Journal article › Research › peer-review

  11. Published

    Sous-vide cooking of meat: a Maillarized approach

    Ruiz Carrascal, Jorge, Roldán, M., Refolio, F., Pérez-Palacios, T. & Antequera, T., 2019, In: International Journal of Gastronomy and Food Science. 16, p. 1-5 100138.

    Research output: Contribution to journal › Journal article › Research › peer-review

  12. Published

    Storage and thermal stability of novel heme-based pigments prepared from porcine hemoglobin

    Chhem Kieth, S., Lametsch, Rene, Hansen, E. T. & Ruiz Carrascal, Jorge, 2019, In: Journal of Food Process Engineering. 42, 3, p. 1-8 e12994.

    Research output: Contribution to journal › Journal article › Research › peer-review

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