Jorge Ruiz Carrascal
Affiliate professor
Design and Consumer Behavior
Rolighedsvej 26
1958 Frederiksberg C
- 2022
- E-pub ahead of print
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, 2022, (E-pub ahead of print) In: Critical Reviews in Food Science and Nutrition.Research output: Contribution to journal › Review › Research › peer-review
- 2021
- 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 journal › Journal article › Research › peer-review
- 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 journal › Journal article › Research › peer-review
- 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, Arne, 2021, In: Foods. 10, 7, 17 p., 1556.Research output: Contribution to journal › Review › Research › peer-review
- 2020
- Published
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, e14290.Research output: Contribution to journal › Journal article › Research › peer-review
- 2019
- 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. 308-317Research output: Contribution to journal › Journal article › Research › peer-review
- 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 journal › Journal article › Research › peer-review
- 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
- 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 journal › Journal article › Research › peer-review
- 2018
- 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 journal › Journal article › Research › peer-review
ID: 51320196
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A rapid and accurate extraction procedure for analysing free amino acids in meat samples by GC-MS
Research output: Contribution to journal › Journal article › Research › peer-review
Published -
315
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Modification of gelatin functionality for culinary applications by using transglutaminase
Research output: Contribution to journal › Journal article › Research › peer-review
Published -
219
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Cheese powder can boost sensory properties of emulsion sausages
Research output: Contribution to conference › Poster › Research
Published