Jorge Ruiz Carrascal
Affiliate professor
Design and Consumer Behavior
Rolighedsvej 26
1958 Frederiksberg C
ORCID: 0000-0001-7905-3153
11 - 12 out of 12Page size: 10
- 2007
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. 211-219Research output: Contribution to journal › Journal article › Research › peer-review
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. 6191-6197Research output: Contribution to journal › Journal article › Research › peer-review
ID: 51320196
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584
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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
Published -
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
Published -
265
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Cheese powder can boost sensory properties of emulsion sausages
Research output: Contribution to conference › Poster › Research
Published