Jorge Ruiz Carrascal

Jorge Ruiz Carrascal

Affiliate professor

ORCID: 0000-0001-7905-3153

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  1. 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 journal › Journal article › Research › peer-review

  2. 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 journal › Journal article › Research › peer-review

  3. 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 journal › Journal article › Research › peer-review

  4. 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 journal › Journal article › Research › peer-review

  5. 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 journal › Journal article › Research › peer-review

  6. 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 journal › Journal article › Research › peer-review

  7. 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

  8. 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 proceeding › Encyclopedia chapter › Research › peer-review

  9. 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

  10. 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 proceeding › Book chapter › Research › peer-review

  11. 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

  12. 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 proceeding › Book chapter › Research › peer-review

  13. 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

  14. 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

  15. 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

  16. 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

  17. 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 proceeding › Book chapter › Research › peer-review

  18. 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 journal › Journal article › Research › peer-review

  19. 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 journal › Journal article › Research › peer-review

  20. 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

  21. 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

  22. 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 proceeding › Book chapter › Research › peer-review

  23. 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

  24. 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 proceeding › Book chapter › Research › peer-review

  25. 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 journal › Journal article › Research › peer-review

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