Jorge Ruiz Carrascal

Jorge Ruiz Carrascal

Affiliate professor

ORCID: 0000-0001-7905-3153

Publication year:
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  1. 2008

  2. 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. 172-180

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

  3. 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

  4. 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. 155-164

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

  5. 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. 1309-1319

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

  6. 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. 86-96

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

  7. Influence of a severe reduction of the feeding level during the period immediately prior to free-range fattening on performance and fat quality in Iberian pigs

    Daza, A., Lopez-Bote, C. J., Olivares, A., Menoy, D. & Ruiz Carrascal, Jorge, 2008, In: Journal of the Science of Food and Agriculture. 88, 3, p. 449-454

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

  8. 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. 730-737

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

  9. 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. 496-504

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

  10. 2007

  11. Age at the beginning of the fattening period of Iberian pigs under free-range conditions affects growth, carcass characteristics and the fatty acid profile of lipids

    Daza, A., Lopez-Bote, C. J., Olivares, A., Menoyo, D. & Ruiz Carrascal, Jorge, 2007, In: Animal Feed Science and Technology. 139, 1-2, p. 81-91

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

  12. 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. 10820-10826

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

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