Jorge Ruiz Carrascal
Adjungeret professor
Design and Consumer Behavior
Rolighedsvej 26
1958 Frederiksberg C
- Udgivet
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, I: Meat Science. 65, 3, s. 1157-1164Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
- Udgivet
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, I: Food Research International. 101, s. 266-273 8 s.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
- Udgivet
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, I: Meat Science. 145, s. 415-424 10 s.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
- Udgivet
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, I: Meat Science. 192, 7 s., 108924.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
- Udgivet
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, I: Meat Science. 140, s. 134-144 11 s.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
- Udgivet
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, I: Food Science and Technology International. 21, 7, s. 503-511 9 s.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
- Udgivet
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, I: Meat Science. 52, 3, s. 315-324Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
- Udgivet
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, I: Food Science and Technology International. 4, 1, s. 17-22Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
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, I: Food Chemistry. 124, 2, s. 518-526Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
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, I: Journal of Agricultural and Food Chemistry. 54, 24, s. 9241-9247Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
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, I: Food Chemistry. 108, 1, s. 86-96Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
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, I: Journal of the Science of Food and Agriculture. 89, 12, s. 2096-2106Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
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, I: Meat Science. 80, 4, s. 1309-1319Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
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, I: Food Chemistry. 111, 3, s. 730-737Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
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, I: Meat Science. 81, 3, s. 549-556Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
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, I: Journal of Food Composition and Analysis. 22, 2, s. 102-111Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
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, I: Livestock Science. 117, 2-3, s. 155-164Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
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, I: Journal of Agricultural and Food Chemistry. 55, 26, s. 10820-10826Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
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, I: Meat Science. 80, 2, s. 496-504Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
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, I: European Food Research and Technology. 228, 5, s. 749-758Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
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. (red.). Nova Science Publishers, s. 295-308 13 s.Publikation: Bidrag til bog/antologi/rapport › Bidrag til bog/antologi › Forskning › fagfællebedømt
- Udgivet
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, I: Animal. 64, s. 177-186Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
- Udgivet
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, I: Archives of Animal Nutrition. 57, 1, s. 11-25Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
- Udgivet
Weight loss in superchilled pork as affected by cooling rate
Landerslev, M. G., Araya-Morice, A., Pomponio, L. & Ruiz Carrascal, Jorge, 2018, I: Journal of Food Engineering. 219, s. 25-28 4 s.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
- Udgivet
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, I: Nutrients. 9, 9, 14 s., 941.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
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A rapid and accurate extraction procedure for analysing free amino acids in meat samples by GC-MS
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Modification of gelatin functionality for culinary applications by using transglutaminase
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Cheese powder can boost sensory properties of emulsion sausages
Publikation: Konferencebidrag › Poster › Forskning
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