Jorge Ruiz Carrascal

Jorge Ruiz Carrascal

Affiliate professor

ORCID: 0000-0001-7905-3153

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  1. Published

    Forscher und Wirtschaft arbeiten eng zusammen: Technologie gilt als Schlüsselfaktor für den Erfolg der dänischen Fleischbranche

    Ruiz Carrascal, Jorge, Riis, F. V. & Hinrichsen, L. L., 2015, In: Fleischwirtschaft. 2015, 3, p. 88-90 3 p.

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

  2. Published

    Free-range rearing increases (n-3) polyunsaturated fatty acids of neutral and polar lipids in swine muscles

    Muriel, E., Ruiz Carrascal, Jorge, Ventanas, J. & Antequera, T., Aug 2002, In: Food Chemistry. 78, 2, p. 219-225

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

  3. Gas Chromatography-Mass Spectrometry Method for the Determination of Free Amino Acids as Their Dimethyl-tert-butylsilyl (TBDMS) Derivatives in Animal Source Food

    Jimenez-Martin, E., Ruiz Carrascal, Jorge, Perez-Palacios, T., Silva, A. & Antequera, T., 2012, In: Journal of Agricultural and Food Chemistry. 60, 10, p. 2456-2463 8 p.

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

  4. 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

  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. Published

    Home made vegan nuggets with texturized soy protein and tempeh as compared to chicken-based ones: Texture, consumer perception and environmental impact

    Sun, Y. T. & Ruiz Carrascal, Jorge, 2023, In: International Journal of Gastronomy and Food Science. 33, 10 p., 100748.

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

  7. 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

  8. Published

    Improvement of a solid phase extraction method for analysis of lipid fractions in muscle foods

    Ruiz Carrascal, Jorge, Antequera, T., Andres, A., Petron, M. & Muriel, E., 23 Aug 2004, In: Analytica Chimica Acta. 520, 1-2, p. 201-205

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

  9. 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

  10. 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

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