Jorge Ruiz Carrascal

Jorge Ruiz Carrascal

Affiliate professor

ORCID: 0000-0001-7905-3153

Publication year:
All
41 - 50 out of 147Page size: 10
  1. 2004
  2. Published

    Improvement of a solid phase extraction method for analysis of lipid fractions in muscle foods

    Ruiz Carrascal, Jorge, Antequera, T., Andres, A., Petron, M. & Muriel, E., 23 Aug 2004, In: Analytica Chimica Acta. 520, 1-2, p. 201-205

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

  3. 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

  4. Published

    Volatile compounds on the surface and within Iberian dry-cured loin

    Muriel, E., Antequera, T., Petron, M., Martin, D. & Ruiz Carrascal, Jorge, Oct 2004, In: European Food Research and Technology. 219, 5, p. 445-451

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

  5. Published

    Volatile compounds in Iberian dry-cured loin

    Muriel, E., Antequera, T., Petron, M., Andres, A. & Ruiz Carrascal, Jorge, Nov 2004, In: Meat Science. 68, 3, p. 391-400

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

  6. 2005

  7. Effects of feeding in free-range conditions or in confinement with different dietary MUFA/PUFA ratios and α-tocopheryl acetate, on antioxidants accumulation and oxidative stability in Iberian pigs

    Daza, A., Rey, A. I., Ruiz Carrascal, Jorge & Lopez-Bote, C. J., 2005, In: Meat Science. 69, 1, p. 151-163 13 p.

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

  8. Iberian pigs for the development of high-quality cured products

    Ventanas, S., Ventanas, J., Ruiz Carrascal, Jorge & Estévez, M., 2005, Recent research developments in agricultural & food chemistry. Pandalai, S. (ed.). Research Signpost, Vol. 6. p. 27-53 27 p.

    Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review

  9. Improvement of dry-cured Iberian ham quality characteristics through modifications of dietary fat composition and supplementation with vitamin E

    Ruiz Carrascal, Jorge, de la Hoz, L., Isabel, B., Rey, A. I., Daza, A. & López-Bote, C. J., 2005, In: Food Science and Technology International. 11, 5, p. 327-335 9 p.

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

  10. 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

  11. 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

  12. Stereospecific analysis of fresh and dry-cured muscle phospholipids from Iberian pigs

    Muriel, M. E., Antequera, M. T., Petrón, M. J., Andrés, A. I. & Ruiz Carrascal, Jorge, 2005, In: Food Chemistry. 90, 3, p. 437-443 7 p.

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

Previous 1 2 3 4 5 6 7 8 ...15 Next

ID: 51320196