Staff of the Department of Food Science – University of Copenhagen

Jorge Ruiz Carrascal

Jorge Ruiz Carrascal

!!adjungeret professor

ORCID: 0000-0001-7905-3153

Publication year:
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1 - 10 out of 136Page size: 10
  1. 2018
  2. Published

    Development of Volatile Compounds during Hydrolysis of Porcine Hemoglobin with Papain. / Bak, Kathrine Holmgaard; Petersen, Mikael Agerlin; Lametsch, Rene; Hansen, Erik T.; Ruiz Carrascal, Jorge.

    In: Molecules, Vol. 23, No. 2, 357, 08.02.2018.

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

  3. Published

    Improving crunchiness and crispness of fried squid rings through innovative tempura coatings : addition of alcohol and CO2 incubation. / Carvalho, M. J.; Carrascal, Jorge Ruiz.

    In: Journal of Food Science and Technology, Vol. 55, No. 6, 2018, p. 2068-2078.

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

  4. Published

    Investigation of nitrite alternatives for the color stabilization of heme-iron hydrolysates. / Chhem-Kieth, Sorivan; Skou, Peter Bæk; Lametsch, Rene; Hansen, Erik Torngaard; Ruiz-Carrascal, Jorge.

    In: Journal of Food Science and Technology, Vol. 55, No. 10, 2018, p. 4287-4296.

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

  5. Published

    Weight loss in superchilled pork as affected by cooling rate. / Landerslev, Martin G.; Araya-Morice, Adriana; Pomponio, Luigi; Ruiz-Carrascal, Jorge.

    In: Journal of Food Engineering, Vol. 219, 2018, p. 25-28.

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

  6. Published

    Advanced glycation end products, protein crosslinks and post translational modifications in pork subjected to different heat treatments. / Mitra, Bhaskar; Lametsch, Rene; Greco, Ines; Ruiz Carrascal, Jorge.

    In: Meat Science, Vol. 145, 2018, p. 415-424.

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

  7. Published

    Pork proteins oxidative modifications under the influence of varied time-temperature thermal treatments : A chemical and redox proteomics assessment. / Mitra, Bhaskar; Lametsch, Rene; Akcan, Tolga ; Ruiz Carrascal, Jorge.

    In: Meat Science, Vol. 140, 2018, p. 134-144.

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

  8. Published

    Proteolysis in pork loins during superchilling and regular chilling storage. / Pomponio, Luigi; Bukh, Christian; Ruiz Carrascal, Jorge.

    In: Meat Science, Vol. 141, 2018, p. 57-65.

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

  9. 2017
  10. Published

    Physico-chemical and sensory characteristics of freeze-dried and air-dehydrated yogurt foam. / Carvalho, Maria Joao; Pérez-Palacios, Trinidad; Ruiz Carrascal, Jorge.

    In: LWT -Food Science and Technology, Vol. 80, 2017, p. 328-334.

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

  11. Published

    Cheese powder as an ingredient in emulsion sausages : effect on sensory properties and volatile compounds. / Chen, Xiang; Ruiz Carrascal, Jorge; Petersen, Mikael Agerlin; Karlsson, Anders H.

    In: Meat Science, Vol. 130, 2017, p. 1-6.

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

  12. Published

    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, Ursula; Mitra, Bhaskar; Ruiz Carrascal, Jorge; Raben, Anne; Aaslyng, Margit D.

    In: Nutrients, Vol. 9, No. 9, 941, 2017.

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

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