Jorge Ruiz Carrascal

Jorge Ruiz Carrascal

Affiliate professor

ORCID: 0000-0001-7905-3153

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  1. Published

    Physico-chemical and sensory characteristics of dry-cured loin from different Iberian pig lines

    Muriel, E., Ruiz Carrascal, Jorge, Martin, D., Petron, M. & Antequera, T., Apr 2004, In: Food Science and Technology International. 10, 2, p. 117-123

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

  2. Published

    Physico-chemical and sensory characteristics of freeze-dried and air-dehydrated yogurt foam

    Carvalho, M. J., Pérez-Palacios, T. & Ruiz Carrascal, Jorge, 2017, In: LWT -Food Science and Technology. 80, p. 328-334 7 p.

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

  3. Physico-chemical, textural and structural characteristics of sous-vide cooked pork cheeks as affected by vacuum, cooking temperature, and cooking time

    Sanchez del Pulgar, J., Gazquez, A. & Ruiz Carrascal, Jorge, 2012, In: Meat Science. 90, 3, p. 828-835 8 p.

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

  4. Published

    Physicochemical and microbiological changes during the refrigerated storage of lamb loins sous-vide cooked at different combinations of time and temperature

    Roldán, M., Antequera, T., Hernández, A. & Ruiz Carrascal, Jorge, 2015, In: Food Science and Technology International. 21, 7, p. 512-522 11 p.

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

  5. Physicochemical changes throughout the ripening of dry cured hams with different salt content and processing conditions

    Andres, A. I., Ventanas, S., Ventanas, J., Cava, R. & Ruiz Carrascal, Jorge, 2005, In: European Food Research and Technology. 221, 1, p. 30-35 6 p.

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

  6. Published

    Physicochemical characteristics of three muscles from free-range reared Iberian pigs slaughtered at 90 kg live weight

    Cava, R., Estevez, M., Ruiz Carrascal, Jorge & Morcuende, D., Apr 2003, In: Meat Science. 63, 4, p. 533-541

    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, 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

  8. Pre-cure freezing effect on physicochemical, texture and sensory characteristics of iberian ham

    Perez-Palacios, T., Ruiz Carrascal, Jorge, Martin, D., Barat, J. M. & Antequera, T., 2011, In: Food Science and Technology International. 17, 2, p. 127-133 7 p.

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

  9. Published

    Prediction of the feeding background of Iberian pigs using the fatty acid profile of subcutaneous, muscle and hepatic fat

    Ruiz Carrascal, Jorge, Cava, R., Antequera, T., Martin, L., Ventanas, J. & Lopez-Bote, C., Jun 1998, In: Meat Science. 49, 2, p. 155-163

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

  10. 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

  11. 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

  12. 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

  13. Published

    Proteolysis in pork loins during superchilling and regular chilling storage

    Pomponio, L., Bukh, C. & Ruiz Carrascal, Jorge, 2018, In: Meat Science. 141, p. 57-65 9 p.

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

  14. Published

    Quality characteristics of fresh meat from pigs of the Gascon breed

    Sans, P., Andrade, M., Ventanas, S. & Ruiz Carrascal, Jorge, Feb 2004, In: Food Science and Technology International. 10, 1, p. 29-34

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

  15. Published

    Quality characteristics of fried lamb nuggets from low-value meat cuts: effect of formulation and freezing storage

    Medina, M., Antequera, T., Ruiz Carrascal, Jorge, Jiménez-Martín, E. & Pérez-Palacios, T., 2015, In: Food Science and Technology International. 21, 7, p. 503-511 9 p.

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

  16. Quantitative changes in the fatty acid profile of lipid fractions of fresh loin from pigs as affected by dietary conjugated linoleic acid and monounsaturated fatty acids during refrigerated storage

    Martin, D., Muriel, E., Antequera, T., Andres, A. I. & Ruiz Carrascal, Jorge, 2009, In: Journal of Food Composition and Analysis. 22, 2, p. 102-111

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

  17. Science and technology for new culinary techniques

    Roldán, M., Calvarro, J., Sanchez del Pulgar, J. & Ruiz Carrascal, Jorge, 2013, In: Journal of Culinary Science & Technology (Print Edition). 11, 1, p. 66-79 13 p.

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

  18. Searching the best approach for restructuring pig trotters stuffed with boletus and foie

    Ruiz Carrascal, Jorge & Calvarro, J., 2012, The kitchen as a laboratory – reflections on science inspired by the kitchen. Vega, C., Ubbink, J. & Van der Linden, E. (eds.). Columbia University Press, p. 217-223

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

  19. 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

  20. Published

    Sensory characteristics of Iberian ham: Influence of rearing system and muscle location

    Cava, R., Ventanas, J., Ruiz Carrascal, Jorge, Andres, A. & Antequera, T., Jun 2000, In: Food Science and Technology International. 6, 3, p. 235-242

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

  21. Published

    Sensory characteristics of Iberian ham: Influence of salt content and processing conditions

    Andres, A., Cava, R., Ventanas, J., Thovar, V. & Ruiz Carrascal, Jorge, Sep 2004, In: Meat Science. 68, 1, p. 45-51

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

  22. Published

    Sensory characteristics of Iberian ham: influence of processing time and slice location

    Ruiz Carrascal, Jorge, Ventanas, J., Cava, R., Timon, M. & Garcia, C., Jan 1998, In: Food Research International. 31, 1, p. 53-58

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

  23. 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

  24. Published

    Spanish dry-cured hams and fermented sausages

    Ruiz Carrascal, Jorge, Pagán, M., García-Segovia, P. & Martinez-Monzó, J., 2016, Mediterranean foods: Composition and Processing. M.S. Cruz, R. & C. Vieira, M. (eds.). CRC Press, p. 141-170 30 p.

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

  25. Stereospecific analysis of fresh and dry-cured muscle phospholipids from Iberian pigs

    Muriel, M. E., Antequera, M. T., Petrón, M. J., Andrés, A. I. & Ruiz Carrascal, Jorge, 2005, In: Food Chemistry. 90, 3, p. 437-443 7 p.

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

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