Jorge Ruiz Carrascal
Adjungeret professor
Design and Consumer Behavior
Rolighedsvej 26
1958 Frederiksberg C
- 2002
- 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. 83-88Publikation: Bidrag til tidsskrift › Tidsskriftartikel › 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 › fagfællebedømt
- 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/rapport › Bidrag til bog/antologi › Forskning › fagfællebedømt
- 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/rapport › Bidrag til bog/antologi › Forskning › fagfællebedømt
- 2001
- 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. 5115-5121Publikation: Bidrag til tidsskrift › Tidsskriftartikel › fagfællebedømt
- 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 tidsskrift › Tidsskriftartikel › fagfællebedømt
- 2000
- 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. 315-321Publikation: Bidrag til tidsskrift › Tidsskriftartikel › fagfællebedømt
- 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. 235-242Publikation: Bidrag til tidsskrift › Tidsskriftartikel › fagfællebedømt
- 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. 51-59Publikation: Bidrag til tidsskrift › Tidsskriftartikel › fagfællebedømt
- 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. 91-95Publikation: Bidrag til tidsskrift › Tidsskriftartikel › 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 › fagfællebedømt
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Modification of gelatin functionality for culinary applications by using transglutaminase
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › 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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