Jorge Ruiz Carrascal

Jorge Ruiz Carrascal

Affiliate professor

ORCID: 0000-0001-7905-3153

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  1. Effect of different temperature-time combinations on lipid and protein oxidation of sous-vide cooked lamb loins

    Roldan, M., Antequera, T., Armenteros, M. & Ruiz Carrascal, Jorge, 2014, In: Food Chemistry. 149, p. 129-136 8 p.

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

  2. Effect of different temperature-time combinations on physicochemical, microbiological, textural and structural features of sous-vide cooked lamb loins

    Roldan, M., Antequera, T., Martin, A., Isabel Mayoral, A. & Ruiz Carrascal, Jorge, 2013, In: Meat Science. 93, 3, p. 572-578 7 p.

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

  3. Published

    Effect of feeding diets high in monounsaturated fatty acids and alpha-tocopheryl acetate to rabbits on resulting carcass fatty acid profile and lipid oxidation

    LopezBote, C., Rey, A., Ruiz Carrascal, Jorge, Isabel, B. & Arias, R., Feb 1997, In: Animal. 64, p. 177-186

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

  4. Published

    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, In: Food Chemistry. 68, 1, p. 51-59

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

  5. Effect of pasture on chestnut or acorn on fatty acid composition and aromatic profile of fat of Cinta Senese dry-cured ham

    Pugliese, C., Sirtori, F., Ruiz Carrascal, Jorge, Martín, D., Parenti, S. & Franci, O., 2009, In: Grasas y Aceites. 60, 3, p. 271-276 7 p.

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

  6. Published

    Effect of processing on in vitro digestibility (IVPD) of food proteins

    Orlien, Vibeke, Aalaei, K., Poojary, Mahesha Manjunatha, Nielsen, Dennis Sandris, Ahrné, Lilia & Ruiz Carrascal, Jorge, 2023, In: Critical Reviews in Food Science and Nutrition. 63, 16, p. 2790-2839

    Research output: Contribution to journal › Review › Research › peer-review

  7. Effect of salt content and processing conditions on volatile compounds formation throughout the ripening of Iberian ham

    Andres, A. I., Cava, R., Ventanas, S., Muriel, E. & Ruiz Carrascal, Jorge, 2007, In: European Food Research and Technology. 225, 5-6, p. 677-684

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

  8. Effect of solvent to sample ratio on total lipid extracted and fatty acid composition in meat products within different fat content

    Perez-Palacios, T., Ferreira, I. M. P. L. V. O., Petisca, C., Antequera, T. & Ruiz Carrascal, Jorge, 2012, In: Meat Science. 91, 3, p. 369-373 5 p.

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

  9. Published

    Effect of the addition of cheese powder and salt content on sensory profile, physicochemical properties and γ-glutamyl kokumi peptides content in dry fermented sausages

    Araya-Morice, A., De Gobba, Cristian, Lametsch, Rene & Ruiz Carrascal, Jorge, 2021, In: European Food Research and Technology. 247, 8, p. 2027-2037 11 p.

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

  10. Published

    Effect of vitamin E supplementation and partial substitution of poly- with mono-unsaturated fatty acids in pig diets on muscle, and microsome extract alpha-tocopherol concentration and lipid oxidation

    Lopez-Bote, C., Isabel, B., Ruiz Carrascal, Jorge & Daza, A., Feb 2003, In: Archives of Animal Nutrition. 57, 1, p. 11-25

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

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