Jorge Ruiz Carrascal
Adjungeret professor
Design and Consumer Behavior
Rolighedsvej 26
1958 Frederiksberg C
ORCID: 0000-0001-7905-3153
1 - 1 ud af 1Pr. side: 100
- 2020
Improvement of encapsulation and stability of EPA and DHA from monolayered and multilayered emulsions by high-pressure homogenization
Solomando, J. C., Antequera, T., Ruiz Carrascal, Jorge & Perez-Palacios, T., 2020, I: Journal of Food Processing and Preservation. 44, 1, 13 s., e14290.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
ID: 51320196
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579
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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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365
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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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239
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Cheese powder can boost sensory properties of emulsion sausages
Publikation: Konferencebidrag › Poster › Forskning
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