Jorge Ruiz Carrascal

Jorge Ruiz Carrascal

Affiliate professor

ORCID: 0000-0001-7905-3153

Publication year:
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101 - 147 out of 147Page size: 50
  1. 2005

  2. Lipolysis in dry-cured ham: influence of salt content and processing conditions

    Andres, A. I., Cava, R., Martin, D., Ventanas, J. & Ruiz Carrascal, Jorge, 2005, In: Food Chemistry. 90, 4, p. 523-533 11 p.

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

  3. Physicochemical changes throughout the ripening of dry cured hams with different salt content and processing conditions

    Andres, A. I., Ventanas, S., Ventanas, J., Cava, R. & Ruiz Carrascal, Jorge, 2005, In: European Food Research and Technology. 221, 1, p. 30-35 6 p.

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

  4. Stereospecific analysis of fresh and dry-cured muscle phospholipids from Iberian pigs

    Muriel, M. E., Antequera, M. T., Petrón, M. J., Andrés, A. I. & Ruiz Carrascal, Jorge, 2005, In: Food Chemistry. 90, 3, p. 437-443 7 p.

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

  5. 2004
  6. 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. 391-400

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

  7. Published

    Volatile compounds on the surface and within Iberian dry-cured loin

    Muriel, E., Antequera, T., Petron, M., Martin, D. & Ruiz Carrascal, Jorge, Oct 2004, In: European Food Research and Technology. 219, 5, p. 445-451

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

  8. Published

    Sensory characteristics of Iberian ham: Influence of salt content and processing conditions

    Andres, A., Cava, R., Ventanas, J., Thovar, V. & Ruiz Carrascal, Jorge, Sep 2004, In: Meat Science. 68, 1, p. 45-51

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

  9. Published

    Improvement of a solid phase extraction method for analysis of lipid fractions in muscle foods

    Ruiz Carrascal, Jorge, Antequera, T., Andres, A., Petron, M. & Muriel, E., 23 Aug 2004, In: Analytica Chimica Acta. 520, 1-2, p. 201-205

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

  10. Published

    Meat quality characteristics in different lines of Iberian pigs

    Muriel, E., Ruiz Carrascal, Jorge, Ventanas, J., Petron, M. & Antequera, T., Jun 2004, In: Meat Science. 67, 2, p. 299-307

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

  11. 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. 117-123

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

  12. Published

    Quality characteristics of fresh meat from pigs of the Gascon breed

    Sans, P., Andrade, M., Ventanas, S. & Ruiz Carrascal, Jorge, Feb 2004, In: Food Science and Technology International. 10, 1, p. 29-34

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

  13. 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

  14. Published

    Lipid oxidative changes throughout the ripening of dry-cured Iberian hams with different salt contents and processing conditions

    Andres, A., Cava, R., Ventanas, J., Muriel, E. & Ruiz Carrascal, Jorge, 2004, In: Food Chemistry. 84, 3, p. 375-381

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

  15. Published

    Study of the effect of different fiber coatings and extraction conditions on dry cured ham volatile compounds extracted by solid-phase microextraction (SPME)

    Garcia-Esteban, A., Ansorena, D., Astasiaran, I. & Ruiz Carrascal, Jorge, 2004, In: Talanta: The International Journal of Pure and Applied Analytical Chemistry. 64, 2, p. 458-466 9 p.

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

  16. 2003
  17. 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. 1157-1164

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

  18. Published

    Effects of feeding elevated concentrations of monounsaturated fatty acids and vitamin E to swine on characteristics of dry cured hams

    Isabel, B., Lopez-Bote, C., de la Hoz, L., Timon, M., Garcia, C. & Ruiz Carrascal, Jorge, Aug 2003, In: Meat Science. 64, 4, p. 475-482

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

  19. Published

    Physicochemical characteristics of three muscles from free-range reared Iberian pigs slaughtered at 90 kg live weight

    Cava, R., Estevez, M., Ruiz Carrascal, Jorge & Morcuende, D., Apr 2003, In: Meat Science. 63, 4, p. 533-541

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

  20. Published

    Magnetic resonance imaging as a predictive tool for sensory characteristics and intramuscular fat content of dry-cured loin

    Antequera, T., Muriel, E., Rodriguez, P., Cernadas, E. & Ruiz Carrascal, Jorge, Mar 2003, In: Journal of the Science of Food and Agriculture. 83, 4, p. 268-274

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

  21. Published

    Effect of vitamin E supplementation and partial substitution of poly- with mono-unsaturated fatty acids in pig diets on muscle, and microsome extract alpha-tocopherol concentration and lipid oxidation

    Lopez-Bote, C., Isabel, B., Ruiz Carrascal, Jorge & Daza, A., Feb 2003, In: Archives of Animal Nutrition. 57, 1, p. 11-25

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

  22. 2002
  23. 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. 219-225

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

  24. Published

    Influence of sensory characteristics on the acceptability of dry-cured ham

    Ruiz Carrascal, Jorge, Garcia, C., Muriel, E., Andres, A. & Ventanas, J., Aug 2002, In: Meat Science. 61, 4, p. 347-354

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

  25. Published

    Monitoring volatile compounds during dry-cured ham ripening by solid-phase microextraction coupled to a new direct-extraction device

    Andres, A., Cava, R. & Ruiz Carrascal, Jorge, 19 Jul 2002, In: Journal of Chromatography A. 963, 1-2, p. 83-88

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

  26. Published

    Emulsion stability and water uptake ability of chicken breast muscle proteins as affected by microbial transglutaminase

    Ruiz Carrascal, Jorge & Regenstein, J., Mar 2002, In: Journal of Food Science. 67, 2, p. 734-739

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

  27. Published

    Improvement of dry-cured ham quality by lipid modification through dietary means

    Ruiz Carrascal, Jorge & Lopez-Bote, C., 2002, Research Advances in the Quality of Meat and Meat Products. Toldra, F. (ed.). Research Signpost, p. 255-271 17 p.

    Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review

  28. Published

    The flavour of Iberian ham

    Ruiz Carrascal, Jorge, Muriel, E. & Ventanas, J., 2002, Research Advances in the Quality of Meat and Meat Products. Toldra, F. (ed.). Research Signpost, p. 289-309 21 p.

    Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review

  29. 2001
  30. Published

    New device for direct extraction of volatiles in solid samples using SPME

    Ruiz Carrascal, Jorge, Ventanas, J. & Cava, R., Nov 2001, In: Journal of Agricultural and Food Chemistry. 49, 11, p. 5115-5121

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

  31. Published

    Oxidative stability and fatty acid composition of pig muscles as affected by rearing system, crossbreeding and metabolic type of muscle fibre

    Andres, A. I., Cava, R., Isabel Mayoral, A., Tejeda, J., Morcuende, D. & Ruiz Carrascal, Jorge, 2001, In: Meat Science. 59, 1, p. 39-47 9 p.

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

  32. 2000
  33. Published

    Influence of rearing conditions and crossbreeding on muscle color in Iberian pigs

    Andres, A., Ruiz Carrascal, Jorge, Mayoral, A., Tejeda, J. & Cava, R., Aug 2000, In: Food Science and Technology International. 6, 4, p. 315-321

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

  34. Published

    Sensory characteristics of Iberian ham: Influence of rearing system and muscle location

    Cava, R., Ventanas, J., Ruiz Carrascal, Jorge, Andres, A. & Antequera, T., Jun 2000, In: Food Science and Technology International. 6, 3, p. 235-242

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

  35. Published

    Effect of free-range rearing and alpha-tocopherol and copper supplementation on fatty acid profiles and susceptibility to lipid oxidation of fresh meat from Iberian pigs

    Cava, R., Ventanas, J., Tejeda, J., Ruiz Carrascal, Jorge & Antequera, T., Jan 2000, In: Food Chemistry. 68, 1, p. 51-59

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

  36. Published

    Texture and appearance of dry cured ham as affected by fat content and fatty acid composition

    Ruiz Carrascal, Jorge, Ventanas, J., Cava, R., Andres, A. & Garcia, C., 2000, In: Food Research International. 33, 2, p. 91-95

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

  37. 1999
  38. 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. 315-324

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

  39. Published

    Dietary alpha-tocopheryl acetate supplementation modifies volatile aldehyde and sensory properties of dry-cured hams

    Isabel, B., Timon, M., Cava, R., Garcia, C., Ruiz Carrascal, Jorge, Carmona, J., Soares, M. & Bote, C., Jun 1999, In: Irish Journal of Agricultural and Food Research. 38, 1, p. 137-142

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

  40. Published

    Effect of alpha-tocopheryl acetate supplementation and the extensive feeding of pigs on the volatile aldehydes during the maturation of Iberian ham

    Cava, R., Ruiz Carrascal, Jorge, Ventanas, J. & Antequera, T., Jun 1999, In: Food Science and Technology International. 5, 3, p. 235-241

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

  41. Published

    Oxidative and lipolytic changes during ripening of Iberian hams as affected by feeding regime: extensive feeding and alpha-tocopheryl acetate supplementation

    Cava, R., Ruiz Carrascal, Jorge, Ventanas, J. & Antequera, T., Jun 1999, In: Meat Science. 52, 2, p. 165-172

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

  42. Published

    Unsaponifiable fraction and n-alkane profile of subcutaneous fat from Iberian ham

    Tejeda, J., Antequera, T., Ruiz Carrascal, Jorge, Cava, R., Ventanas, J. & Garcia, C., Jun 1999, In: Food Science and Technology International. 5, 3, p. 229-233

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

  43. Published

    Volatile compounds of dry-cured Iberian ham as affected by the length of the curing process

    Ruiz Carrascal, Jorge, Ventanas, J., Cava, R., Andres, A. & Garcia, C., May 1999, In: Meat Science. 52, 1, p. 19-27

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

  44. Published

    Dry cured Iberian ham non-volatile components as affected by the length of the curing process

    Ruiz Carrascal, Jorge, Garcia, C., Diaz, M., Cava, R., Tejeda, J. & Ventanas, J., 1999, In: Food Research International. 32, 9, p. 643-651

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

  45. Published

    Muscle fibre types in Iberian pigs: influence of crossbreeding with Duroc breed and rearing conditions

    Andres, A., Ruiz Carrascal, Jorge, Ventanas, J., Tejeda, J. & Mayoral, A., 1999, In: Annales de Zootechnie. 48, 5, p. 397-405

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

  46. 1998
  47. Published

    Headspace solid phase microextraction for the analysis of volatiles in a meat product: Dry-cured Iberian ham

    Ruiz Carrascal, Jorge, Cava, R., Ventanas, J. & Jensen, M., Nov 1998, In: Journal of Agricultural and Food Chemistry. 46, 11, p. 4688-4694

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

  48. Published

    Prediction of the feeding background of Iberian pigs using the fatty acid profile of subcutaneous, muscle and hepatic fat

    Ruiz Carrascal, Jorge, Cava, R., Antequera, T., Martin, L., Ventanas, J. & Lopez-Bote, C., Jun 1998, In: Meat Science. 49, 2, p. 155-163

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

  49. 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. 17-22

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

  50. Published

    Sensory characteristics of Iberian ham: influence of processing time and slice location

    Ruiz Carrascal, Jorge, Ventanas, J., Cava, R., Timon, M. & Garcia, C., Jan 1998, In: Food Research International. 31, 1, p. 53-58

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

  51. 1997
  52. 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. 177-186

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

  53. Published

    Influence of finishing diet on fatty acid profiles of intramuscular lipids, triglycerides and phospholipids in muscles of the Iberian pig

    Cava, R., Ruiz Carrascal, Jorge, LopezBote, C., Martin, L., Garcia, C., Ventanas, J. & Antequera, T., Feb 1997, In: Meat Science. 45, 2, p. 263-270

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

  54. 1996
  55. Published

    Measuring sensorial quality of Iberian Ham by Rasch model

    Garcia, C., Ventanas, J., Antequera, T., Ruiz Carrascal, Jorge, Cava, R. & Alvarez, P., Oct 1996, In: Journal of Food Quality. 19, 5, p. 397-412

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

  56. 1993
  57. Published

    FREE FATTY-ACIDS DURING THE RIPENING OF IBERIAN HAM

    ANTEQUERA, T., CORDOBA, J., Ruiz Carrascal, Jorge, MARTIN, L., GARCIA, C., BERMUDEZ, M. & VENTANAS, J., Apr 1993, In: REVISTA ESPANOLA DE CIENCIA Y TECNOLOGIA DE ALIMENTOS. 33, 2, p. 197-208

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

  58. Published

    Ácidos grasos libres y aldehídos volátiles en jamos de cerdo Ibérico e Ibérico x Duroc

    Ruiz Carrascal, Jorge, 1993, In: Alimentaria. 30, 248, p. 27-30 4 p.

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

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