Jorge Ruiz Carrascal

Jorge Ruiz Carrascal

Affiliate professor


  1. 2023
  2. 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. 2790-2839

    Research output: Contribution to journalReviewpeer-review

  3. Published

    Home made vegan nuggets with texturized soy protein and tempeh as compared to chicken-based ones: Texture, consumer perception and environmental impact

    Sun, Y. T. & Ruiz Carrascal, Jorge, 2023, In: International Journal of Gastronomy and Food Science. 33, 10 p., 100748.

    Research output: Contribution to journalJournal articlepeer-review

  4. 2022
  5. 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 journalJournal articlepeer-review

  6. 2021
  7. Published

    Effect of the addition of cheese powder and salt content on sensory profile, physicochemical properties and γ-glutamyl kokumi peptides content in dry fermented sausages

    Araya-Morice, A., De Gobba, Cristian, Lametsch, Rene & Ruiz Carrascal, Jorge, 2021, In: European Food Research and Technology. 247, 8, p. 2027-2037 11 p.

    Research output: Contribution to journalJournal articlepeer-review

  8. Published

    Flavor characterization of animal hydrolysates and potential of glucosamine in flavor modulation

    Bak, K. H., Waehrens, S. S., Fu, Y., Chow, Ching Yue, Petersen, Mikael Agerlin, Ruiz Carrascal, Jorge, Bredie, Wender & Lametsch, Rene, 2021, In: Foods. 10, 12, 12 p., 3008.

    Research output: Contribution to journalJournal articlepeer-review

  9. Published

    Meat and human health — current knowledge and research gaps

    Geiker, Nina Rica Wium, Bertram, H. C., Mejborn, H., Dragsted, Lars Ove, Kristensen, L., Ruiz Carrascal, Jorge, Bügel, Susanne Gjedsted & Astrup, A., 2021, In: Foods. 10, 7, 17 p., 1556.

    Research output: Contribution to journalReviewpeer-review

  10. 2020
  11. Improvement of encapsulation and stability of EPA and DHA from monolayered and multilayered emulsions by high-pressure homogenization

    Solomando, J. C., Antequera, T., Ruiz Carrascal, Jorge & Perez-Palacios, T., 2020, In: Journal of Food Processing and Preservation. 44, 1, 13 p., e14290.

    Research output: Contribution to journalJournal articlepeer-review

  12. 2019
  13. Published

    Changes in the Quality of Chicken Breast Meat due to Superchilling and Temperature Fluctuations during Storage

    Kaewthong, P., Pomponio, L., Ruiz Carrascal, Jorge, Knøchel, Susanne, Wattanachant, S. & Karlsson, A. H., 2019, In: Journal of Poultry Science. 56, 4, p. 308-317

    Research output: Contribution to journalJournal articlepeer-review

  14. 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 journalJournal articlepeer-review

  15. 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 journalJournal articlepeer-review

  16. 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 journalJournal articlepeer-review

  17. 2018
  18. 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 journalJournal articlepeer-review

  19. 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 journalJournal articlepeer-review

  20. 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 journalJournal articlepeer-review

  21. 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 journalJournal articlepeer-review

  22. 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 journalJournal articlepeer-review

  23. 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 journalJournal articlepeer-review

  24. 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 journalJournal articlepeer-review

  25. 2017
  26. 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 journalJournal articlepeer-review

  27. Published

    Oxidative deterioration of pork during superchilling storage

    Pomponio, L. & Ruiz Carrascal, Jorge, 2017, In: Journal of the Science of Food and Agriculture. 97, 15, p. 5211-5215 5 p.

    Research output: Contribution to journalJournal articlepeer-review

  28. Published

    Physico-chemical and sensory characteristics of freeze-dried and air-dehydrated yogurt foam

    Carvalho, M. J., Pérez-Palacios, T. & Ruiz Carrascal, Jorge, 2017, In: LWT -Food Science and Technology. 80, p. 328-334 7 p.

    Research output: Contribution to journalJournal articlepeer-review

  29. Published

    The satiating properties of pork are not affected by cooking methods, sousvide holding time or mincing in healthy men - a randomized cross-over meal test study

    Kehlet, U., Mitra, B., Ruiz Carrascal, Jorge, Raben, Anne & Aaslyng, M. D., 2017, In: Nutrients. 9, 9, 14 p., 941.

    Research output: Contribution to journalJournal articlepeer-review

  30. 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 journalJournal articlepeer-review

  31. 2016
  32. 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 proceedingEncyclopedia chapterResearchpeer-review

  33. Published

    Enrichment of chicken nuggets with microencapsulated omega-3 fish oil: effect of frozen storage time on oxidative stability and sensory quality

    Jiménez-Martín, E., Pérez-Palacios, T., Ruiz Carrascal, Jorge & Rojas, T. A., 2016, In: Food and Bioprocess Technology. 9, 2, p. 285-297 13 p.

    Research output: Contribution to journalJournal articlepeer-review

  34. Published

    Fatty acid composition in double and multilayered microcapsules of ω-3 as affected by storage conditions and type of emulsions

    Jiménez-Martín, E., Antequera Rojas, T., Gharsallaoui, A., Ruiz Carrascal, Jorge & Pérez-Palacios, T., 2016, In: Food Chemistry. 194, p. 476-486 11 p.

    Research output: Contribution to journalJournal articlepeer-review

  35. Published

    Modification of gelatin functionality for culinary applications by using transglutaminase

    Calvarro, J., Pérez-Palacios, T. & Ruiz Carrascal, Jorge, 2016, In: International Journal of Gastronomy and Food Science. 5, p. 27-32 6 p.

    Research output: Contribution to journalJournal articlepeer-review

  36. Published

    Spanish dry-cured hams and fermented sausages

    Ruiz Carrascal, Jorge, Pagán, M., García-Segovia, P. & Martinez-Monzó, J., 2016, Mediterranean foods: Composition and Processing. M.S. Cruz, R. & C. Vieira, M. (eds.). CRC Press, p. 141-170 30 p.

    Research output: Chapter in Book/Report/Conference proceedingBook chapterResearchpeer-review

  37. 2015
  38. Published

    A rapid and accurate extraction procedure for analysing free amino acids in meat samples by GC-MS

    Perez-Palacios, T., Barroso, M. A., Ruiz Carrascal, Jorge & Antequera, T., 2015, In: International Journal of Environmental Analytical Chemistry. 2015, 9 p., 209214.

    Research output: Contribution to journalJournal articlepeer-review

  39. Published

    Advanced glycation end products, physico-chemical and sensory characteristics of cooked lamb loins affected by cooking method and addition of flavour precursors

    Roldan, M., Loebner, J., Degen, J., Henle, T., Antequera, T. & Ruiz Carrascal, Jorge, 2015, In: Food Chemistry. 168, p. 487-495 9 p.

    Research output: Contribution to journalJournal articlepeer-review

  40. Published

    Cheese powder can boost sensory properties of emulsion sausages

    Chen, X., Ruiz Carrascal, Jorge & Karlsson, A. H., 2015.

    Research output: Contribution to conferencePosterResearch

  41. Published

    Forscher und Wirtschaft arbeiten eng zusammen: Technologie gilt als Schlüsselfaktor für den Erfolg der dänischen Fleischbranche

    Ruiz Carrascal, Jorge, Riis, F. V. & Hinrichsen, L. L., 2015, In: Fleischwirtschaft. 2015, 3, p. 88-90 3 p.

    Research output: Contribution to journalJournal articlepeer-review

  42. Published

    Phospholipids

    Ruiz Carrascal, Jorge, Pérez-Palacios, T., Silva, A., Viereck, Nanna & Antequera, T., 2015, Handbook of food analysis. Nollet, L. M. L. & Toldrá, F. (eds.). 3. ed. Boca Raton, USA: CRC Press, p. 491-508 18 p.

    Research output: Chapter in Book/Report/Conference proceedingBook chapterResearchpeer-review

  43. Published

    Physicochemical and microbiological changes during the refrigerated storage of lamb loins sous-vide cooked at different combinations of time and temperature

    Roldán, M., Antequera, T., Hernández, A. & Ruiz Carrascal, Jorge, 2015, In: Food Science and Technology International. 21, 7, p. 512-522 11 p.

    Research output: Contribution to journalJournal articlepeer-review

  44. 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 journalJournal articlepeer-review

  45. Published

    Technology is the key: research and economy are interlinked closely in the Danish meat industry

    Ruiz Carrascal, Jorge, Riis, F. V. & Hinrichsen, L. L., 2015, In: Fleischwirtschaft International. 2015, 2, p. 21-23 3 p.

    Research output: Contribution to journalJournal articlepeer-review

  46. Published

    Volatile compound profile of sous-vide cooked lamb loins at different temperature–time combinations

    Roldán, M., Ruiz Carrascal, Jorge, del Pulgar, J. S., Pérez-Palacios, T. & Antequera, T., 2015, In: Meat Science. 100, p. 52-57 6 p.

    Research output: Contribution to journalJournal articlepeer-review

  47. Published

    Volatile compounds and physicochemical characteristics during storage of microcapsules from different fish oil emulsions

    Jiménez-Martín, E., Gharsallaoui, A., Pérez-Palacios, T., Ruiz Carrascal, Jorge & Antequera, T., 2015, In: Food and Bioproducts Processing. 96, p. 52-64 13 p.

    Research output: Contribution to journalJournal articlepeer-review

  48. 2014
  49. Published

    Suitability of using monolayered and multilayered emulsions for microencapsulation of ω-3 fatty acids by spray drying: effect of storage at different temperatures

    Jiménez-Martín, E., Gharsallaoui, A., Pérez-Palacios, T., Ruiz Carrascal, Jorge & Rojas, T. A., Jan 2014, In: Food and Bioprocess Technology. 8, 1, p. 100-111 12 p.

    Research output: Contribution to journalJournal articlepeer-review

  50. Published

    Effect of added phosphate and type of cooking method on physico-chemical and sensory features of cooked lamb loins

    Roldán, M., Antequera, T., Pérez-Palacios, T. & Ruiz Carrascal, Jorge, 2014, In: Meat Science. 97, 1, p. 69-75 7 p.

    Research output: Contribution to journalJournal articlepeer-review

  51. Effect of different temperature-time combinations on lipid and protein oxidation of sous-vide cooked lamb loins

    Roldan, M., Antequera, T., Armenteros, M. & Ruiz Carrascal, Jorge, 2014, In: Food Chemistry. 149, p. 129-136 8 p.

    Research output: Contribution to journalJournal articlepeer-review

  52. Published

    Ingredients

    Ruiz Carrascal, Jorge & Pérez-Palacios, T., 2014, Handbook of fermented meat and poultry. Toldrá, F. (ed.). 2. ed. Wiley, p. 55-67

    Research output: Chapter in Book/Report/Conference proceedingBook chapterResearchpeer-review

  53. Published

    Molecular gastronomy in Spain

    García-Segovia, P., Garrido, M. D., Vercet, A., Arboleya, J. C., Fiszman, S., Martínez-Monzo, J., Laguarda, S., Palacios, V. & Ruiz Carrascal, Jorge, 2014, In: Journal of Culinary Science & Technology (Print Edition). 12, 4, p. 279-293 15 p.

    Research output: Contribution to journalJournal articlepeer-review

  54. 2013
  55. Carcass and meat quality traits of Iberian pigs as affected by sex and crossbreeding with different Duroc genetic lines

    Robina, A., Viguera, J., Perez-Palacios, T., Mayoral, A. I., Vivo, J. M., Guillen, M. T. & Ruiz Carrascal, Jorge, 2013, In: Spanish Journal of Agricultural Research. 11, 4, p. 1057-1067 11 p.

    Research output: Contribution to journalJournal articlepeer-review

  56. Effect of different temperature-time combinations on physicochemical, microbiological, textural and structural features of sous-vide cooked lamb loins

    Roldan, M., Antequera, T., Martin, A., Isabel Mayoral, A. & Ruiz Carrascal, Jorge, 2013, In: Meat Science. 93, 3, p. 572-578 7 p.

    Research output: Contribution to journalJournal articlepeer-review

  57. Science and technology for new culinary techniques

    Roldán, M., Calvarro, J., Sanchez del Pulgar, J. & Ruiz Carrascal, Jorge, 2013, In: Journal of Culinary Science & Technology (Print Edition). 11, 1, p. 66-79 13 p.

    Research output: Contribution to journalJournal articlepeer-review

  58. Volatile Compounds Profile of Sous-Vide Cooked Pork Cheeks as Affected by Cooking Conditions (Vacuum Packaging, Temperature and Time)

    Sanchez del Pulgar, J., Roldan, M. & Ruiz Carrascal, Jorge, 2013, In: Molecules (Print Archive Edition). 18, 10, p. 12538-12547 10 p.

    Research output: Contribution to journalJournal articlepeer-review

  59. 2012
  60. 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 journalJournal articlepeer-review

  61. Gas Chromatography-Mass Spectrometry Method for the Determination of Free Amino Acids as Their Dimethyl-tert-butylsilyl (TBDMS) Derivatives in Animal Source Food

    Jimenez-Martin, E., Ruiz Carrascal, Jorge, Perez-Palacios, T., Silva, A. & Antequera, T., 2012, In: Journal of Agricultural and Food Chemistry. 60, 10, p. 2456-2463 8 p.

    Research output: Contribution to journalJournal articlepeer-review

  62. Physico-chemical, textural and structural characteristics of sous-vide cooked pork cheeks as affected by vacuum, cooking temperature, and cooking time

    Sanchez del Pulgar, J., Gazquez, A. & Ruiz Carrascal, Jorge, 2012, In: Meat Science. 90, 3, p. 828-835 8 p.

    Research output: Contribution to journalJournal articlepeer-review

  63. Searching the best approach for restructuring pig trotters stuffed with boletus and foie

    Ruiz Carrascal, Jorge & Calvarro, J., 2012, The kitchen as a laboratory – reflections on science inspired by the kitchen. Vega, C., Ubbink, J. & Van der Linden, E. (eds.). Columbia University Press, p. 217-223

    Research output: Chapter in Book/Report/Conference proceedingBook chapterResearchpeer-review

  64. 2011
  65. 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. 518-526

    Research output: Contribution to journalJournal articlepeer-review

  66. 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 journalJournal articlepeer-review

  67. 2010
  68. Analysis of volatile molecules in Iberian dry-cured loins as affected by genetic, feeding systems and ingredients

    Ventanas, S., Ventanas, J., Estevez, M. & Ruiz Carrascal, Jorge, 2010, In: European Food Research and Technology. 231, 2, p. 225-235 11 p.

    Research output: Contribution to journalJournal articlepeer-review

  69. Aroma profile of a collection of near-isogenic lines of melon (Cucumis melo L.)

    Obando-Ulloa, J. M., Ruiz Carrascal, Jorge, Monforte, A. J. & Pablo Fernandez-Trujillo, J., 2010, In: Food Chemistry. 118, 3, p. 815-822

    Research output: Contribution to journalJournal articlepeer-review

  70. 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. 1755-1760

    Research output: Contribution to journalJournal articlepeer-review

  71. Influence of genotype and slaughter weight on carcass and meat quality of Iberian pigs

    Sanchez, M., Viguera, J., Gracia, M. I., Peinado, J., Robina, A. & Ruiz Carrascal, Jorge, 2010, In: Journal of Dairy Science. 93, p. 364 1 p.

    Research output: Contribution to journalJournal articlepeer-review

  72. Influence of pre-cure freezing of Iberian ham on proteolytic changes throughout the ripening process

    Perez-Palacios, T., Ruiz Carrascal, Jorge, Manuel Barat, J., Concepcion Aristoy, M. & Antequera, T., 2010, In: Meat Science. 85, 1, p. 121-126 6 p.

    Research output: Contribution to journalJournal articlepeer-review

  73. 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. 882-890

    Research output: Contribution to journalJournal articlepeer-review

  74. MRI-based analysis, lipid composition and sensory traits for studying Iberian dry-cured hams from pigs fed with different diets

    Perez-Palacios, T., Antequera, T., Luisa Duran, M., Caro, A., Rodriguez, P. G. & Ruiz Carrascal, Jorge, 2010, In: Food Research International. 43, 1, p. 248-254

    Research output: Contribution to journalJournal articlepeer-review

  75. 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 journalJournal articlepeer-review

  76. 2009
  77. 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 proceedingBook chapterResearchpeer-review

  78. Effect of pasture on chestnut or acorn on fatty acid composition and aromatic profile of fat of Cinta Senese dry-cured ham

    Pugliese, C., Sirtori, F., Ruiz Carrascal, Jorge, Martín, D., Parenti, S. & Franci, O., 2009, In: Grasas y Aceites. 60, 3, p. 271-276 7 p.

    Research output: Contribution to journalJournal articlepeer-review

  79. 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. 2287-2295

    Research output: Contribution to journalJournal articlepeer-review

  80. 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. 749-758

    Research output: Contribution to journalJournal articlepeer-review

  81. 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. 102-111

    Research output: Contribution to journalJournal articlepeer-review

  82. Subcutaneous and intramuscular lipid traits as tools for classifying Iberian pigs as a function of their feeding background

    Perez-Palacios, T., Ruiz Carrascal, Jorge, Florencio Tejeda, J. & Antequera, T., 2009, In: Meat Science. 81, 4, p. 632-640 9 p.

    Research output: Contribution to journalJournal articlepeer-review

  83. 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. 2096-2106

    Research output: Contribution to journalJournal articlepeer-review

  84. 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. 549-556

    Research output: Contribution to journalJournal articlepeer-review

  85. 2008
  86. Analysis of Phospholipids in Muscle Foods

    Ruiz Carrascal, Jorge, Muriel, E., Pérez-Palacios, T. & Antequera, T., 2008, Handbook of Muscle Food Analysis. Nollet, L. M. L. & Toldrá, F. (eds.). CRC Press, p. 167-186 21 p.

    Research output: Chapter in Book/Report/Conference proceedingBook chapterResearchpeer-review

  87. 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 journalJournal articlepeer-review

  88. 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 journalJournal articlepeer-review

  89. 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 journalJournal articlepeer-review

  90. 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 journalJournal articlepeer-review

  91. 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 journalJournal articlepeer-review

  92. 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 journalJournal articlepeer-review

  93. 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 journalJournal articlepeer-review

  94. 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 journalJournal articlepeer-review

  95. 2007
  96. 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 journalJournal articlepeer-review

  97. 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 journalJournal articlepeer-review

  98. Effect of dietary fat on productivity, fatty acid composition and lipid oxidation in Iberian pigs.

    Viguera, J., Senoron, M., Cortes, M., Peinado, J. & Ruiz Carrascal, Jorge, 2007, In: Poultry Science. 86, p. 509-509

    Research output: Contribution to journalJournal articlepeer-review

  99. Effect of salt content and processing conditions on volatile compounds formation throughout the ripening of Iberian ham

    Andres, A. I., Cava, R., Ventanas, S., Muriel, E. & Ruiz Carrascal, Jorge, 2007, In: European Food Research and Technology. 225, 5-6, p. 677-684

    Research output: Contribution to journalJournal articlepeer-review

  100. Fatty acids profile of the subcutaneous backfat layers from Iberian pigs raised under free-range conditions

    Daza, A., Ruiz Carrascal, Jorge, Olivares, A., Menoyo, D. & Lopez-Bote, C. J., 2007, In: Food Science and Technology International. 13, 2, p. 135-140

    Research output: Contribution to journalJournal articlepeer-review

  101. 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 journalJournal articlepeer-review

  102. Ingredients

    Ruiz Carrascal, Jorge, 2007, Handbook of Fermented meat and poultry. Toldra, F. (ed.). 1st ed. Blackwell Publishing, p. 59-76 17 p.

    Research output: Chapter in Book/Report/Conference proceedingBook chapterResearchpeer-review

  103. Lipolytic and oxidative changes in Iberian dry-cured loin

    Muriel, E., Andres, A. I., Petron, M. J., Antequera, T. & Ruiz Carrascal, Jorge, 2007, In: Meat Science. 75, 2, p. 315-323

    Research output: Contribution to journalJournal articlepeer-review

  104. Phospholipid oxidation, non-enzymatic browning development and volatile compounds generation in model systems containing liposomes from porcine Longissimus dorsi and selected amino acids

    Ventanas, S., Estevez, M., Delgado, C. L. & Ruiz Carrascal, Jorge, 2007, In: European Food Research and Technology. 225, 5-6, p. 665-675 11 p.

    Research output: Contribution to journalJournal articlepeer-review

  105. Preference and juiciness of Iberian dry-cured loin as affected by intramuscular fat content, crossbreeding and rearing system

    Ventanas, S., Ruiz Carrascal, Jorge, Garcia, C. & Ventanas, J., 2007, In: Meat Science. 77, 3, p. 324-330 7 p.

    Research output: Contribution to journalJournal articlepeer-review

  106. Sensory characteristics of Iberian dry-cured loins: Influence of crossbreeding and rearing system

    Ventanas, S., Ventanas, J. & Ruiz Carrascal, Jorge, 2007, In: Meat Science. 75, 2, p. 211-219

    Research output: Contribution to journalJournal articlepeer-review

  107. Stereospecific analysis of phospholipid classes in skeletal muscle from rats fed different fat sources

    Perez-Palacios, T., Antequera, T., Muriel, E., Martin, D. & Ruiz Carrascal, Jorge, 2007, In: Journal of Agricultural and Food Chemistry. 55, 15, p. 6191-6197

    Research output: Contribution to journalJournal articlepeer-review

  108. 2006
  109. Analysis of volatile nitrosamines from a model system using SPME-DED at different temperatures and times of extraction

    Ventanas, S., Martin, D., Estevez, M. & Ruiz Carrascal, Jorge, 2006, In: Food Chemistry. 99, 4, p. 842-850 9 p.

    Research output: Contribution to journalJournal articlepeer-review

  110. 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. 9241-9247

    Research output: Contribution to journalJournal articlepeer-review

  111. Published

    Evolution of production system of Iberian pigs in Spain

    Daza, A., Ruiz Carrascal, Jorge, Rey, A. I., Olivares, A. & Lopez-Bote, C., 2006, Animal Products from the Mediterranean Area. Ribeiro, J., Horta, A. E. M., Mosconi, C. & Rosati, A. (eds.). p. 177-184 8 p. (EAAP - European Association for Animal Production. Scientific Series).

    Research output: Chapter in Book/Report/Conference proceedingBook chapterResearchpeer-review

  112. Published

    High-pressure treatment of dry-cured Iberian ham. Effect on colour and oxidative stability during chill storage packed in modified atmosphere

    Andres, A. I., Adamsen, C. E., Møller, J. K. S., Ruiz Carrascal, Jorge & Skibsted, Leif Horsfelt, 2006, In: European Food Research and Technology. 222, 5-6, p. 486-491 6 p.

    Research output: Contribution to journalJournal articlepeer-review

  113. On-site analysis of volatile nitrosamines in food model systems by solid-phase microextraction coupled to a direct extraction device

    Ventanas, S. & Ruiz Carrascal, Jorge, 2006, In: Talanta. 70, 5, p. 1017-1023 7 p.

    Research output: Contribution to journalJournal articlepeer-review

  114. Protein and lipid oxidation in Longissimus dorsi and dry cured loin from Iberian pigs as affected by crossbreeding and diet

    Ventanas, S., Estevez, M., Tejeda, J. & Ruiz Carrascal, Jorge, 2006, In: Meat Science. 72, 4, p. 647-655 9 p.

    Research output: Contribution to journalJournal articlepeer-review

  115. 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 journalJournal articlepeer-review

  116. 2005
  117. Effects of feeding in free-range conditions or in confinement with different dietary MUFA/PUFA ratios and α-tocopheryl acetate, on antioxidants accumulation and oxidative stability in Iberian pigs

    Daza, A., Rey, A. I., Ruiz Carrascal, Jorge & Lopez-Bote, C. J., 2005, In: Meat Science. 69, 1, p. 151-163 13 p.

    Research output: Contribution to journalJournal articlepeer-review

  118. Iberian pigs for the development of high-quality cured products

    Ventanas, S., Ventanas, J., Ruiz Carrascal, Jorge & Estévez, M., 2005, Recent research developments in agricultural & food chemistry. Pandalai, S. (ed.). Research Signpost, Vol. 6. p. 27-53 27 p.

    Research output: Chapter in Book/Report/Conference proceedingBook chapterResearchpeer-review

  119. Improvement of dry-cured Iberian ham quality characteristics through modifications of dietary fat composition and supplementation with vitamin E

    Ruiz Carrascal, Jorge, de la Hoz, L., Isabel, B., Rey, A. I., Daza, A. & López-Bote, C. J., 2005, In: Food Science and Technology International. 11, 5, p. 327-335 9 p.

    Research output: Contribution to journalJournal articlepeer-review

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