Jorge Ruiz Carrascal
Affiliate professor
Design and Consumer Behavior
Rolighedsvej 26
1958 Frederiksberg C
- 2010
Analysis of volatile molecules in Iberian dry-cured loins as affected by genetic, feeding systems and ingredients
Ventanas, S., Ventanas, J., Estevez, M. & Ruiz Carrascal, Jorge, 2010, In: European Food Research and Technology. 231, 2, p. 225-235 11 p.Research output: Contribution to journal › Journal article › Research › peer-review
Aroma profile of a collection of near-isogenic lines of melon (Cucumis melo L.)
Obando-Ulloa, J. M., Ruiz Carrascal, Jorge, Monforte, A. J. & Pablo Fernandez-Trujillo, J., 2010, In: Food Chemistry. 118, 3, p. 815-822Research output: Contribution to journal › Journal article › Research › peer-review
Individual Phospholipid Classes from Iberian Pig Meat As Affected by Diet
Perez-Palacios, T., Ruiz Carrascal, Jorge, Dewettinck, K., Le, T. T. & Antequera, T., 2010, In: Journal of Agricultural and Food Chemistry. 58, 3, p. 1755-1760Research output: Contribution to journal › Journal article › Research › peer-review
Influence of genotype and slaughter weight on carcass and meat quality of Iberian pigs
Sanchez, M., Viguera, J., Gracia, M. I., Peinado, J., Robina, A. & Ruiz Carrascal, Jorge, 2010, In: Journal of Dairy Science. 93, p. 364 1 p.Research output: Contribution to journal › Journal article › Research › peer-review
Influence of pre-cure freezing of Iberian ham on proteolytic changes throughout the ripening process
Perez-Palacios, T., Ruiz Carrascal, Jorge, Manuel Barat, J., Concepcion Aristoy, M. & Antequera, T., 2010, In: Meat Science. 85, 1, p. 121-126 6 p.Research output: Contribution to journal › Journal article › Research › peer-review
Influence of pre-cure freezing on the profile of volatile compounds during the processing of Iberian hams
Perez-Palacios, T., Ruiz Carrascal, Jorge, Martin, D., Grau, R. & Antequera, T., 2010, In: Journal of the Science of Food and Agriculture. 90, 5, p. 882-890Research output: Contribution to journal › Journal article › Research › peer-review
MRI-based analysis, lipid composition and sensory traits for studying Iberian dry-cured hams from pigs fed with different diets
Perez-Palacios, T., Antequera, T., Luisa Duran, M., Caro, A., Rodriguez, P. G. & Ruiz Carrascal, Jorge, 2010, In: Food Research International. 43, 1, p. 248-254Research output: Contribution to journal › Journal article › Research › peer-review
Muscle individual phospholipid classes throughout the processing of dry-cured ham: Influence of pre-cure freezing
Perez-Palacios, T., Ruiz Carrascal, Jorge, Dewettinck, K., Le, T. T. & Antequera, T., 2010, In: Meat Science. 84, 3, p. 431-436 6 p.Research output: Contribution to journal › Journal article › Research › peer-review
ID: 51320196
Most downloads
-
593
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 -
376
downloads
Modification of gelatin functionality for culinary applications by using transglutaminase
Research output: Contribution to journal › Journal article › Research › peer-review
Published -
271
downloads
Cheese powder can boost sensory properties of emulsion sausages
Research output: Contribution to conference › Poster › Research
Published