Jorge Ruiz Carrascal
Affiliate professor
Design and Consumer Behavior
Rolighedsvej 26
1958 Frederiksberg C
ORCID: 0000-0001-7905-3153
Most downloads
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586 downloadsPublished
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
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370 downloadsPublished
Modification of gelatin functionality for culinary applications by using transglutaminase
Research output: Contribution to journal › Journal article › Research › peer-review
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266 downloadsPublished
Cheese powder can boost sensory properties of emulsion sausages
Research output: Contribution to conference › Poster › Research
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223 downloadsPublished
Development of Volatile Compounds during Hydrolysis of Porcine Hemoglobin with Papain
Research output: Contribution to journal › Journal article › Research › peer-review
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211 downloadsPublished
The satiating properties of pork are not affected by cooking methods, sousvide holding time or mincing in healthy men - a randomized cross-over meal test study
Research output: Contribution to journal › Journal article › Research › peer-review
ID: 51320196
Most downloads
-
586
downloads
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 -
370
downloads
Modification of gelatin functionality for culinary applications by using transglutaminase
Research output: Contribution to journal › Journal article › Research › peer-review
Published -
266
downloads
Cheese powder can boost sensory properties of emulsion sausages
Research output: Contribution to conference › Poster › Research
Published