Jorge Ruiz Carrascal

Jorge Ruiz Carrascal

Affiliate professor


  1. 2002
  2. Published

    Free-range rearing increases (n-3) polyunsaturated fatty acids of neutral and polar lipids in swine muscles

    Muriel, E., Ruiz Carrascal, Jorge, Ventanas, J. & Antequera, T., Aug 2002, In: Food Chemistry. 78, 2, p. 219-225

    Research output: Contribution to journalJournal articlepeer-review

  3. Published

    Influence of sensory characteristics on the acceptability of dry-cured ham

    Ruiz Carrascal, Jorge, Garcia, C., Muriel, E., Andres, A. & Ventanas, J., Aug 2002, In: Meat Science. 61, 4, p. 347-354

    Research output: Contribution to journalJournal articlepeer-review

  4. 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 journalJournal articlepeer-review

  5. Published

    Emulsion stability and water uptake ability of chicken breast muscle proteins as affected by microbial transglutaminase

    Ruiz Carrascal, Jorge & Regenstein, J., Mar 2002, In: Journal of Food Science. 67, 2, p. 734-739

    Research output: Contribution to journalJournal articlepeer-review

  6. Published

    Improvement of dry-cured ham quality by lipid modification through dietary means

    Ruiz Carrascal, Jorge & Lopez-Bote, C., 2002, Research Advances in the Quality of Meat and Meat Products. Toldra, F. (ed.). Research Signpost, p. 255-271 17 p.

    Research output: Chapter in Book/Report/Conference proceedingBook chapterResearchpeer-review

  7. Published

    The flavour of Iberian ham

    Ruiz Carrascal, Jorge, Muriel, E. & Ventanas, J., 2002, Research Advances in the Quality of Meat and Meat Products. Toldra, F. (ed.). Research Signpost, p. 289-309 21 p.

    Research output: Chapter in Book/Report/Conference proceedingBook chapterResearchpeer-review

ID: 51320196