Jorge Ruiz Carrascal
Affiliate professor
Design and Consumer Behavior
Rolighedsvej 26
1958 Frederiksberg C
- 2006
Analysis of volatile nitrosamines from a model system using SPME-DED at different temperatures and times of extraction
Ventanas, S., Martin, D., Estevez, M. & Ruiz Carrascal, Jorge, 2006, In: Food Chemistry. 99, 4, p. 842-850 9 p.Research output: Contribution to journal › Journal article › Research › peer-review
Effect of dietary conjugated linoleic acid and monounsaturated fatty acid content on pig muscle and adipose tissue lipase and esterase activity
Martin, D., Ruiz Carrascal, Jorge, Flores, M. & Toldra, F., 2006, In: Journal of Agricultural and Food Chemistry. 54, 24, p. 9241-9247Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Evolution of production system of Iberian pigs in Spain
Daza, A., Ruiz Carrascal, Jorge, Rey, A. I., Olivares, A. & Lopez-Bote, C., 2006, Animal Products from the Mediterranean Area. Ribeiro, J., Horta, A. E. M., Mosconi, C. & Rosati, A. (eds.). p. 177-184 8 p. (EAAP - European Association for Animal Production. Scientific Series).Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review
- Published
High-pressure treatment of dry-cured Iberian ham. Effect on colour and oxidative stability during chill storage packed in modified atmosphere
Andres, A. I., Adamsen, C. E., Møller, J. K. S., Ruiz Carrascal, Jorge & Skibsted, Leif Horsfelt, 2006, In: European Food Research and Technology. 222, 5-6, p. 486-491 6 p.Research output: Contribution to journal › Journal article › Research › peer-review
On-site analysis of volatile nitrosamines in food model systems by solid-phase microextraction coupled to a direct extraction device
Ventanas, S. & Ruiz Carrascal, Jorge, 2006, In: Talanta. 70, 5, p. 1017-1023 7 p.Research output: Contribution to journal › Journal article › Research › peer-review
Protein and lipid oxidation in Longissimus dorsi and dry cured loin from Iberian pigs as affected by crossbreeding and diet
Ventanas, S., Estevez, M., Tejeda, J. & Ruiz Carrascal, Jorge, 2006, In: Meat Science. 72, 4, p. 647-655 9 p.Research output: Contribution to journal › Journal article › Research › peer-review
Stereospecific analysis of phospholipid classes in rat muscle
Perez-Palacios, T., Antequera, T., Muriel, E. & Ruiz Carrascal, Jorge, 2006, In: European Journal of Lipid Science and Technology. 108, 10, p. 835-841 7 p.Research output: Contribution to journal › Journal article › Research › peer-review
- 2007
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. 81-91Research output: Contribution to journal › Journal article › Research › peer-review
Changes in the fatty acid profile of the subcutaneous fat of swine throughout fattening as affected by dietary conjugated linoleic acid and monounsaturated fatty acids
Martin, D., Antequera, T., Gonzalez, E., Lopez-Bote, C. & Ruiz Carrascal, Jorge, 2007, In: Journal of Agricultural and Food Chemistry. 55, 26, p. 10820-10826Research output: Contribution to journal › Journal article › Research › peer-review
Effect of dietary fat on productivity, fatty acid composition and lipid oxidation in Iberian pigs.
Viguera, J., Senoron, M., Cortes, M., Peinado, J. & Ruiz Carrascal, Jorge, 2007, In: Poultry Science. 86, p. 509-509Research 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
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365
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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 -
239
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Cheese powder can boost sensory properties of emulsion sausages
Research output: Contribution to conference › Poster › Research
Published