Jorge Ruiz Carrascal

Jorge Ruiz Carrascal

Adjungeret professor


  1. 2002
  2. Udgivet

    Monitoring volatile compounds during dry-cured ham ripening by solid-phase microextraction coupled to a new direct-extraction device

    Andres, A., Cava, R. & Ruiz Carrascal, Jorge, 19 jul. 2002, I: Journal of Chromatography A. 963, 1-2, s. 83-88

    Publikation: Bidrag til tidsskriftTidsskriftartikelfagfællebedømt

  3. 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. 734-739

    Publikation: Bidrag til tidsskriftTidsskriftartikelfagfællebedømt

  4. Udgivet

    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. (red.). Research Signpost, s. 255-271 17 s.

    Publikation: Bidrag til bog/antologi/rapportBidrag til bog/antologiForskningfagfællebedømt

  5. Udgivet

    The flavour of Iberian ham

    Ruiz Carrascal, Jorge, Muriel, E. & Ventanas, J., 2002, Research Advances in the Quality of Meat and Meat Products. Toldra, F. (red.). Research Signpost, s. 289-309 21 s.

    Publikation: Bidrag til bog/antologi/rapportBidrag til bog/antologiForskningfagfællebedømt

  6. 2001
  7. Udgivet

    New device for direct extraction of volatiles in solid samples using SPME

    Ruiz Carrascal, Jorge, Ventanas, J. & Cava, R., nov. 2001, I: Journal of Agricultural and Food Chemistry. 49, 11, s. 5115-5121

    Publikation: Bidrag til tidsskriftTidsskriftartikelfagfællebedømt

  8. Udgivet

    Oxidative stability and fatty acid composition of pig muscles as affected by rearing system, crossbreeding and metabolic type of muscle fibre

    Andres, A. I., Cava, R., Isabel Mayoral, A., Tejeda, J., Morcuende, D. & Ruiz Carrascal, Jorge, 2001, I: Meat Science. 59, 1, s. 39-47 9 s.

    Publikation: Bidrag til tidsskriftTidsskriftartikelfagfællebedømt

  9. 2000
  10. Udgivet

    Influence of rearing conditions and crossbreeding on muscle color in Iberian pigs

    Andres, A., Ruiz Carrascal, Jorge, Mayoral, A., Tejeda, J. & Cava, R., aug. 2000, I: Food Science and Technology International. 6, 4, s. 315-321

    Publikation: Bidrag til tidsskriftTidsskriftartikelfagfællebedømt

  11. Udgivet

    Sensory characteristics of Iberian ham: Influence of rearing system and muscle location

    Cava, R., Ventanas, J., Ruiz Carrascal, Jorge, Andres, A. & Antequera, T., jun. 2000, I: Food Science and Technology International. 6, 3, s. 235-242

    Publikation: Bidrag til tidsskriftTidsskriftartikelfagfællebedømt

  12. Udgivet

    Effect of free-range rearing and alpha-tocopherol and copper supplementation on fatty acid profiles and susceptibility to lipid oxidation of fresh meat from Iberian pigs

    Cava, R., Ventanas, J., Tejeda, J., Ruiz Carrascal, Jorge & Antequera, T., jan. 2000, I: Food Chemistry. 68, 1, s. 51-59

    Publikation: Bidrag til tidsskriftTidsskriftartikelfagfællebedømt

  13. Udgivet

    Texture and appearance of dry cured ham as affected by fat content and fatty acid composition

    Ruiz Carrascal, Jorge, Ventanas, J., Cava, R., Andres, A. & Garcia, C., 2000, I: Food Research International. 33, 2, s. 91-95

    Publikation: Bidrag til tidsskriftTidsskriftartikelfagfællebedømt

ID: 51320196