Jorge Ruiz Carrascal

Jorge Ruiz Carrascal

Affiliate professor

ORCID: 0000-0001-7905-3153

Publication year:
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51 - 75 out of 147Page size: 25
  1. 2006

  2. 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

  3. 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. 9241-9247

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

  4. 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

  5. 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

  6. 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

  7. 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

  8. 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

  9. 2007

  10. 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

  11. 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. 10820-10826

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

  12. 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. 509-509

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

  13. Effect of salt content and processing conditions on volatile compounds formation throughout the ripening of Iberian ham

    Andres, A. I., Cava, R., Ventanas, S., Muriel, E. & Ruiz Carrascal, Jorge, 2007, In: European Food Research and Technology. 225, 5-6, p. 677-684

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

  14. Fatty acids profile of the subcutaneous backfat layers from Iberian pigs raised under free-range conditions

    Daza, A., Ruiz Carrascal, Jorge, Olivares, A., Menoyo, D. & Lopez-Bote, C. J., 2007, In: Food Science and Technology International. 13, 2, p. 135-140

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

  15. Improvement of a solid phase extraction method for separation of animal muscle phospholipid classes

    Perez-Palacios, T., Ruiz Carrascal, Jorge & Antequera, T., 2007, In: Food Chemistry. 102, 3, p. 875-879 5 p.

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

  16. Ingredients

    Ruiz Carrascal, Jorge, 2007, Handbook of Fermented meat and poultry. Toldra, F. (ed.). 1st ed. Blackwell Publishing, p. 59-76 17 p.

    Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review

  17. Lipolytic and oxidative changes in Iberian dry-cured loin

    Muriel, E., Andres, A. I., Petron, M. J., Antequera, T. & Ruiz Carrascal, Jorge, 2007, In: Meat Science. 75, 2, p. 315-323

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

  18. Phospholipid oxidation, non-enzymatic browning development and volatile compounds generation in model systems containing liposomes from porcine Longissimus dorsi and selected amino acids

    Ventanas, S., Estevez, M., Delgado, C. L. & Ruiz Carrascal, Jorge, 2007, In: European Food Research and Technology. 225, 5-6, p. 665-675 11 p.

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

  19. Preference and juiciness of Iberian dry-cured loin as affected by intramuscular fat content, crossbreeding and rearing system

    Ventanas, S., Ruiz Carrascal, Jorge, Garcia, C. & Ventanas, J., 2007, In: Meat Science. 77, 3, p. 324-330 7 p.

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

  20. Sensory characteristics of Iberian dry-cured loins: Influence of crossbreeding and rearing system

    Ventanas, S., Ventanas, J. & Ruiz Carrascal, Jorge, 2007, In: Meat Science. 75, 2, p. 211-219

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

  21. Stereospecific analysis of phospholipid classes in skeletal muscle from rats fed different fat sources

    Perez-Palacios, T., Antequera, T., Muriel, E., Martin, D. & Ruiz Carrascal, Jorge, 2007, In: Journal of Agricultural and Food Chemistry. 55, 15, p. 6191-6197

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

  22. 2008

  23. 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

  24. 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

  25. Comparison of different methods for total lipid quantification in meat and meat products

    Perez-Palacios, T., Ruiz Carrascal, Jorge, Martin, D., Muriel, E. & Antequera, T., 2008, In: Food Chemistry. 110, 4, p. 1025-1029 5 p.

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

  26. Effect of dietary conjugated linoleic acid and monounsaturated fatty acids on productive, carcass and meat quality traits of pigs

    Martin, D., Muriel, E., Gonzalez, E., Viguera, J. & Ruiz Carrascal, Jorge, 2008, In: Livestock Science. 117, 2-3, p. 155-164

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

  27. Effect of dietary conjugated linoleic acid in combination with monounsaturated fatty acids on the meat composition and quality traits of dry-cured loin

    Martin, D., Antequera, T., Muriel, E., Perez-Palacios, T. & Ruiz Carrascal, Jorge, 2008, In: Meat Science. 80, 4, p. 1309-1319

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

  28. Fatty acid composition and oxidative susceptibility of fresh loin and liver from pigs fed conjugated linoleic acid in combination with monounsaturated fatty acids

    Martin, D., Muriel, E., Antequera, T., Perez-Palacios, T. & Ruiz Carrascal, Jorge, 2008, In: Food Chemistry. 108, 1, p. 86-96

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

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