Jorge Ruiz Carrascal

Jorge Ruiz Carrascal

Affiliate professor

ORCID: 0000-0001-7905-3153

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  1. Published

    Advanced glycation end products, physico-chemical and sensory characteristics of cooked lamb loins affected by cooking method and addition of flavour precursors

    Roldan, M., Loebner, J., Degen, J., Henle, T., Antequera, T. & Ruiz Carrascal, Jorge, 2015, In: Food Chemistry. 168, p. 487-495 9 p.

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

  2. Effect of different temperature-time combinations on physicochemical, microbiological, textural and structural features of sous-vide cooked lamb loins

    Roldan, M., Antequera, T., Martin, A., Isabel Mayoral, A. & Ruiz Carrascal, Jorge, 2013, In: Meat Science. 93, 3, p. 572-578 7 p.

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

  3. 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

  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. Published

    Volatile compound profile of sous-vide cooked lamb loins at different temperature–time combinations

    Roldán, M., Ruiz Carrascal, Jorge, del Pulgar, J. S., Pérez-Palacios, T. & Antequera, T., 2015, In: Meat Science. 100, p. 52-57 6 p.

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

  6. Published

    Effect of added phosphate and type of cooking method on physico-chemical and sensory features of cooked lamb loins

    Roldán, M., Antequera, T., Pérez-Palacios, T. & Ruiz Carrascal, Jorge, 2014, In: Meat Science. 97, 1, p. 69-75 7 p.

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

  7. Published

    Improvement of dry-cured ham quality by lipid modification through dietary means

    Ruiz Carrascal, Jorge & Lopez-Bote, C., 2002, Research Advances in the Quality of Meat and Meat Products. Toldra, F. (ed.). Research Signpost, p. 255-271 17 p.

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

  8. Published

    Headspace solid phase microextraction for the analysis of volatiles in a meat product: Dry-cured Iberian ham

    Ruiz Carrascal, Jorge, Cava, R., Ventanas, J. & Jensen, M., Nov 1998, In: Journal of Agricultural and Food Chemistry. 46, 11, p. 4688-4694

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

  9. Published

    Ingredients

    Ruiz Carrascal, Jorge & Pérez-Palacios, T., 2014, Handbook of fermented meat and poultry. Toldrá, F. (ed.). 2. ed. Wiley, p. 55-67

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

  10. Published

    Technology is the key: research and economy are interlinked closely in the Danish meat industry

    Ruiz Carrascal, Jorge, Riis, F. V. & Hinrichsen, L. L., 2015, In: Fleischwirtschaft International. 2015, 2, p. 21-23 3 p.

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

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