Jorge Ruiz Carrascal

Jorge Ruiz Carrascal

Affiliate professor

ORCID: 0000-0001-7905-3153

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  1. Published

    FREE FATTY-ACIDS DURING THE RIPENING OF IBERIAN HAM

    ANTEQUERA, T., CORDOBA, J., Ruiz Carrascal, Jorge, MARTIN, L., GARCIA, C., BERMUDEZ, M. & VENTANAS, J., Apr 1993, In: REVISTA ESPANOLA DE CIENCIA Y TECNOLOGIA DE ALIMENTOS. 33, 2, p. 197-208

    Research output: Contribution to journal › Journal article › Research › peer-review

  2. Lipolysis in dry-cured ham: influence of salt content and processing conditions

    Andres, A. I., Cava, R., Martin, D., Ventanas, J. & Ruiz Carrascal, Jorge, 2005, In: Food Chemistry. 90, 4, p. 523-533 11 p.

    Research output: Contribution to journal › Journal article › Research › peer-review

  3. Physicochemical changes throughout the ripening of dry cured hams with different salt content and processing conditions

    Andres, A. I., Ventanas, S., Ventanas, J., Cava, R. & Ruiz Carrascal, Jorge, 2005, In: European Food Research and Technology. 221, 1, p. 30-35 6 p.

    Research output: Contribution to journal › Journal article › Research › peer-review

  4. Published

    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, In: Meat Science. 59, 1, p. 39-47 9 p.

    Research output: Contribution to journal › Journal article › Research › peer-review

  5. Published

    High-pressure treatment of dry-cured Iberian ham. Effect on colour and oxidative stability during chill storage packed in modified atmosphere

    Andres, A. I., Adamsen, C. E., Møller, J. K. S., Ruiz Carrascal, Jorge & Skibsted, Leif Horsfelt, 2006, In: European Food Research and Technology. 222, 5-6, p. 486-491 6 p.

    Research output: Contribution to journal › Journal article › Research › peer-review

  6. Published

    Lipid oxidative changes throughout the ripening of dry-cured Iberian hams with different salt contents and processing conditions

    Andres, A., Cava, R., Ventanas, J., Muriel, E. & Ruiz Carrascal, Jorge, 2004, In: Food Chemistry. 84, 3, p. 375-381

    Research output: Contribution to journal › Journal article › Research › peer-review

  7. Published

    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, In: Journal of Chromatography A. 963, 1-2, p. 83-88

    Research output: Contribution to journal › Journal article › Research › peer-review

  8. Published

    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, In: Food Science and Technology International. 6, 4, p. 315-321

    Research output: Contribution to journal › Journal article › Research › peer-review

  9. Published

    Muscle fibre types in Iberian pigs: influence of crossbreeding with Duroc breed and rearing conditions

    Andres, A., Ruiz Carrascal, Jorge, Ventanas, J., Tejeda, J. & Mayoral, A., 1999, In: Annales de Zootechnie. 48, 5, p. 397-405

    Research output: Contribution to journal › Journal article › Research › peer-review

  10. Published

    Sensory characteristics of Iberian ham: Influence of salt content and processing conditions

    Andres, A., Cava, R., Ventanas, J., Thovar, V. & Ruiz Carrascal, Jorge, Sep 2004, In: Meat Science. 68, 1, p. 45-51

    Research output: Contribution to journal › Journal article › Research › peer-review

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