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 139Page size: 10
  1. 2019
  2. Published

    Protein hydrolysates of porcine hemoglobin and blood : peptide characteristics in relation to taste attributes and formation of volatile compounds. / Fu, Yu; Bak, Kathrine Holmgaard; Liu, Jing; De Gobba, Cristian; Tøstesen, Marie; Hansen, Erik T.; Petersen, Mikael Agerlin; Ruiz Carrascal, Jorge; Bredie, Wender; Lametsch, Rene.

    In: Food Research International, Vol. 121, 2019, p. 28-38.

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

  3. Published

    Sous-vide cooking of meat : a Maillarized approach. / Ruiz Carrascal, Jorge; Roldán, Mar; Refolio, Francisco; Pérez-Palacios, Trinidad; Antequera, Teresa.

    In: International Journal of Gastronomy and Food Science, Vol. 16, 100138, 2019, p. 1-5.

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

  4. Published

    Storage and thermal stability of novel heme-based pigments prepared from porcine hemoglobin. / Chhem Kieth, Sorivan; Lametsch, Rene; Hansen, Erik Torngaard; Ruiz Carrascal, Jorge.

    In: Journal of Food Process Engineering, Vol. 42, No. 3, e12994, 2019, p. 1-8.

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

  5. 2018
  6. 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

  7. 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

  8. 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

  9. 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

  10. 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

  11. 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

  12. 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

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