Jorge Ruiz Carrascal
Adjungeret professor
Design and Consumer Behavior
Rolighedsvej 26
1958 Frederiksberg C
Effect of pasture on chestnut or acorn on fatty acid composition and aromatic profile of fat of Cinta Senese dry-cured ham
Pugliese, C., Sirtori, F., Ruiz Carrascal, Jorge, Martín, D., Parenti, S. & Franci, O., 2009, I: Grasas y Aceites. 60, 3, s. 271-276 7 s.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
- Udgivet
Effect of processing on in vitro digestibility (IVPD) of food proteins
Orlien, Vibeke, Aalaei, K., Poojary, Mahesha Manjunatha, Nielsen, Dennis Sandris, Ahrné, Lilia & Ruiz Carrascal, Jorge, 2023, I: Critical Reviews in Food Science and Nutrition. 63, 16, s. 2790-2839Publikation: Bidrag til tidsskrift › Review › Forskning › fagfællebedømt
Effect of salt content and processing conditions on volatile compounds formation throughout the ripening of Iberian ham
Andres, A. I., Cava, R., Ventanas, S., Muriel, E. & Ruiz Carrascal, Jorge, 2007, I: European Food Research and Technology. 225, 5-6, s. 677-684Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Effect of solvent to sample ratio on total lipid extracted and fatty acid composition in meat products within different fat content
Perez-Palacios, T., Ferreira, I. M. P. L. V. O., Petisca, C., Antequera, T. & Ruiz Carrascal, Jorge, 2012, I: Meat Science. 91, 3, s. 369-373 5 s.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
- Udgivet
Effect of the addition of cheese powder and salt content on sensory profile, physicochemical properties and γ-glutamyl kokumi peptides content in dry fermented sausages
Araya-Morice, A., De Gobba, Cristian, Lametsch, Rene & Ruiz Carrascal, Jorge, 2021, I: European Food Research and Technology. 247, 8, s. 2027-2037 11 s.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
- Udgivet
Effect of vitamin E supplementation and partial substitution of poly- with mono-unsaturated fatty acids in pig diets on muscle, and microsome extract alpha-tocopherol concentration and lipid oxidation
Lopez-Bote, C., Isabel, B., Ruiz Carrascal, Jorge & Daza, A., feb. 2003, I: Archives of Animal Nutrition. 57, 1, s. 11-25Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
- Udgivet
Effects of feeding elevated concentrations of monounsaturated fatty acids and vitamin E to swine on characteristics of dry cured hams
Isabel, B., Lopez-Bote, C., de la Hoz, L., Timon, M., Garcia, C. & Ruiz Carrascal, Jorge, aug. 2003, I: Meat Science. 64, 4, s. 475-482Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Effects of feeding in free-range conditions or in confinement with different dietary MUFA/PUFA ratios and α-tocopheryl acetate, on antioxidants accumulation and oxidative stability in Iberian pigs
Daza, A., Rey, A. I., Ruiz Carrascal, Jorge & Lopez-Bote, C. J., 2005, I: Meat Science. 69, 1, s. 151-163 13 s.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
- Udgivet
Emulsion stability and water uptake ability of chicken breast muscle proteins as affected by microbial transglutaminase
Ruiz Carrascal, Jorge & Regenstein, J., mar. 2002, I: Journal of Food Science. 67, 2, s. 734-739Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
- Udgivet
Enrichment of chicken nuggets with microencapsulated omega-3 fish oil: effect of frozen storage time on oxidative stability and sensory quality
Jiménez-Martín, E., Pérez-Palacios, T., Ruiz Carrascal, Jorge & Rojas, T. A., 2016, I: Food and Bioprocess Technology. 9, 2, s. 285-297 13 s.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
ID: 51320196
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A rapid and accurate extraction procedure for analysing free amino acids in meat samples by GC-MS
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
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Modification of gelatin functionality for culinary applications by using transglutaminase
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
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Cheese powder can boost sensory properties of emulsion sausages
Publikation: Konferencebidrag › Poster › Forskning
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