Jorge Ruiz Carrascal

Jorge Ruiz Carrascal

Affiliate professor

ORCID: 0000-0001-7905-3153

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

  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. 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

  4. 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

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

  6. 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

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

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