Jorge Ruiz Carrascal
Affiliate professor
Design and Consumer Behavior
Rolighedsvej 26
1958 Frederiksberg C
- 2005
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
Improvement of dry-cured Iberian ham quality characteristics through modifications of dietary fat composition and supplementation with vitamin E
Ruiz Carrascal, Jorge, de la Hoz, L., Isabel, B., Rey, A. I., Daza, A. & López-Bote, C. J., 2005, In: Food Science and Technology International. 11, 5, p. 327-335 9 p.Research output: Contribution to journal › Journal article › Research › peer-review
Iberian pigs for the development of high-quality cured products
Ventanas, S., Ventanas, J., Ruiz Carrascal, Jorge & Estévez, M., 2005, Recent research developments in agricultural & food chemistry. Pandalai, S. (ed.). Research Signpost, Vol. 6. p. 27-53 27 p.Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review
- 2004
- Published
Lipid oxidative changes throughout the ripening of dry-cured Iberian hams with different salt contents and processing conditions
Andres, A., Cava, R., Ventanas, J., Muriel, E. & Ruiz Carrascal, Jorge, 2004, In: Food Chemistry. 84, 3, p. 375-381Research output: Contribution to journal › Journal article › Research › peer-review
- 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. 45-51Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Comparison of simultaneous distillation extraction (SDE) and solid-phase microextraction (SPME) for the analysis of volatile compounds in dry-cured ham
Garcia-Esteban, A., Ansorena, D., Astasiaran, I., Martín, D. & Ruiz Carrascal, Jorge, 2004, In: Journal of the Science of Food and Agriculture. 84, 11, p. 1364-1370 7 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Study of the effect of different fiber coatings and extraction conditions on dry cured ham volatile compounds extracted by solid-phase microextraction (SPME)
Garcia-Esteban, A., Ansorena, D., Astasiaran, I. & Ruiz Carrascal, Jorge, 2004, In: Talanta: The International Journal of Pure and Applied Analytical Chemistry. 64, 2, p. 458-466 9 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Meat quality characteristics in different lines of Iberian pigs
Muriel, E., Ruiz Carrascal, Jorge, Ventanas, J., Petron, M. & Antequera, T., Jun 2004, In: Meat Science. 67, 2, p. 299-307Research output: Contribution to journal › Journal article › Research › peer-review
- 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. 117-123Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Volatile compounds in Iberian dry-cured loin
Muriel, E., Antequera, T., Petron, M., Andres, A. & Ruiz Carrascal, Jorge, Nov 2004, In: Meat Science. 68, 3, p. 391-400Research 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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368
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Modification of gelatin functionality for culinary applications by using transglutaminase
Research output: Contribution to journal › Journal article › Research › peer-review
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265
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Cheese powder can boost sensory properties of emulsion sausages
Research output: Contribution to conference › Poster › Research
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