Publikationer pr. år
Publikationer pr. år
Publikation
- 1 - 50 ud af 147 resultater
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2023
Effect of processing on in vitro digestibility (IVPD) of food proteins
Orlien, V., Aalaei, K., Poojary, M. M., Nielsen, D. S., Ahrne, L. & Ruiz Carrascal, J., 2023, I: Critical Reviews in Food Science and Nutrition. 63, 16, s. 2790-2839Publikation: Bidrag til tidsskrift › Review › Forskning › peer review
36 Citationer (Scopus) -
Home made vegan nuggets with texturized soy protein and tempeh as compared to chicken-based ones: Texture, consumer perception and environmental impact
Sun, Y. T. & Ruiz-Carrascal, J., 2023, I: International Journal of Gastronomy and Food Science. 33, 10 s., 100748.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review
2 Citationer (Scopus) -
2022
Cooking affects pork proteins in vitro rate of digestion due to different structural and chemical modifications
Mitra, B., Kristensen, L., Lametsch, R. & Ruiz-Carrascal, J., 2022, I: Meat Science. 192, 7 s., 108924.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review
5 Citationer (Scopus) -
2021
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, C., Lametsch, R. & Ruiz-Carrascal, J., 2021, I: European Food Research and Technology. 247, 8, s. 2027-2037 11 s.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review
6 Citationer (Scopus) -
Flavor characterization of animal hydrolysates and potential of glucosamine in flavor modulation
Bak, K. H., Waehrens, S. S., Fu, Y., Chow, C. Y., Petersen, M. A., Ruiz-Carrascal, J., Bredie, W. L. P. & Lametsch, R., 2021, I: Foods. 10, 12, 12 s., 3008.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review
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Meat and human health — current knowledge and research gaps
Geiker, N. R. W., Bertram, H. C., Mejborn, H., Dragsted, L. O., Kristensen, L., Ruiz Carrascal, J., Bügel, S. & Astrup, A., 2021, I: Foods. 10, 7, 17 s., 1556.Publikation: Bidrag til tidsskrift › Review › Forskning › peer review
Åben adgangFil71 Citationer (Scopus)58 Downloads (Pure) -
2020
Improvement of encapsulation and stability of EPA and DHA from monolayered and multilayered emulsions by high-pressure homogenization
Solomando, J. C., Antequera, T., Ruiz-Carrascal, J. & Perez-Palacios, T., 2020, I: Journal of Food Processing and Preservation. 44, 1, 13 s., e14290.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review
29 Citationer (Scopus) -
2019
Changes in the Quality of Chicken Breast Meat due to Superchilling and Temperature Fluctuations during Storage
Kaewthong, P., Pomponio, L., Carrascal, J. R., Knøchel, S., Wattanachant, S. & Karlsson, A. H., 2019, I: Journal of Poultry Science. 56, 4, s. 308-317Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review
Åben adgang28 Citationer (Scopus) -
Protein hydrolysates of porcine hemoglobin and blood: peptide characteristics in relation to taste attributes and formation of volatile compounds
Fu, Y., Bak, K. H., Liu, J., De Gobba, C., Tøstesen, M., Hansen, E. T., Petersen, M. A., Ruiz Carrascal, J., Bredie, W. & Lametsch, R., 2019, I: Food Research International. 121, s. 28-38 11 s.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review
32 Citationer (Scopus) -
Sous-vide cooking of meat: a Maillarized approach
Ruiz Carrascal, J., Roldán, M., Refolio, F., Pérez-Palacios, T. & Antequera, T., 2019, I: International Journal of Gastronomy and Food Science. 16, s. 1-5 100138.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review
45 Citationer (Scopus) -
Storage and thermal stability of novel heme-based pigments prepared from porcine hemoglobin
Chhem Kieth, S., Lametsch, R., Hansen, E. T. & Ruiz Carrascal, J., 2019, I: Journal of Food Process Engineering. 42, 3, s. 1-8 e12994.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review
5 Citationer (Scopus) -
2018
Advanced glycation end products, protein crosslinks and post translational modifications in pork subjected to different heat treatments
Mitra, B., Lametsch, R., Greco, I. & Ruiz Carrascal, J., 2018, I: Meat Science. 145, s. 415-424 10 s.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review
37 Citationer (Scopus) -
Development of Volatile Compounds during Hydrolysis of Porcine Hemoglobin with Papain
Bak, K. H., Petersen, M. A., Lametsch, R., Hansen, E. T. & Ruiz Carrascal, J., 8 feb. 2018, I: Molecules. 23, 2, 9 s., 357.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review
Åben adgangFil20 Citationer (Scopus)244 Downloads (Pure) -
Improving crunchiness and crispness of fried squid rings through innovative tempura coatings: addition of alcohol and CO2 incubation
Carvalho, M. J. & Carrascal, J. R., 2018, I: Journal of Food Science and Technology. 55, 6, s. 2068-2078 11 s.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review
Åben adgang18 Citationer (Scopus) -
Investigation of nitrite alternatives for the color stabilization of heme-iron hydrolysates
Chhem-Kieth, S., Skou, P. B., Lametsch, R., Hansen, E. T. & Ruiz-Carrascal, J., 2018, I: Journal of Food Science and Technology. 55, 10, s. 4287-4296Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review
Åben adgang5 Citationer (Scopus) -
Pork proteins oxidative modifications under the influence of varied time-temperature thermal treatments: A chemical and redox proteomics assessment
Mitra, B., Lametsch, R., Akcan, T. & Ruiz Carrascal, J., jun. 2018, I: Meat Science. 140, s. 134-144 11 s.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review
63 Citationer (Scopus) -
Proteolysis in pork loins during superchilling and regular chilling storage
Pomponio, L., Bukh, C. & Ruiz Carrascal, J., 2018, I: Meat Science. 141, s. 57-65 9 s.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review
19 Citationer (Scopus) -
Weight loss in superchilled pork as affected by cooling rate
Landerslev, M. G., Araya-Morice, A., Pomponio, L. & Ruiz-Carrascal, J., 2018, I: Journal of Food Engineering. 219, s. 25-28 4 s.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review
8 Citationer (Scopus) -
2017
Cheese powder as an ingredient in emulsion sausages: effect on sensory properties and volatile compounds
Chen, X., Ruiz Carrascal, J., Petersen, M. A. & Karlsson, A. H., 2017, I: Meat Science. 130, s. 1-6 6 s.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review
8 Citationer (Scopus) -
Oxidative deterioration of pork during superchilling storage
Pomponio, L. & Ruiz Carrascal, J., 2017, I: Journal of the Science of Food and Agriculture. 97, 15, s. 5211-5215 5 s.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review
24 Citationer (Scopus) -
Physico-chemical and sensory characteristics of freeze-dried and air-dehydrated yogurt foam
Carvalho, M. J., Pérez-Palacios, T. & Ruiz Carrascal, J., 2017, I: LWT -Food Science and Technology. 80, s. 328-334 7 s.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review
28 Citationer (Scopus) -
The satiating properties of pork are not affected by cooking methods, sousvide holding time or mincing in healthy men - a randomized cross-over meal test study
Kehlet, U., Mitra, B., Ruiz Carrascal, J., Raben, A. & Aaslyng, M. D., 2017, I: Nutrients. 9, 9, 14 s., 941.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review
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Tracking hydrophobicity state, aggregation behaviour and structural modifications of pork proteins under the influence of assorted heat treatments
Mitra, B., Rinnan, Å. & Ruiz Carrascal, J., 2017, I: Food Research International. 101, s. 266-273 8 s.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review
69 Citationer (Scopus) -
2016
Cured foods: health effects
Ruiz Carrascal, J., 2016, Encyclopedia of food and health. Caballero, B., Finglas, P. & Toldrá, F. (red.). Elsevier, s. 338-342 5 s.Publikation: Bidrag til bog/antologi/rapport › Encyclopædiartikel › Forskning › peer review
5 Citationer (Scopus) -
Enrichment of chicken nuggets with microencapsulated omega-3 fish oil: effect of frozen storage time on oxidative stability and sensory quality
Jiménez-Martín, E., Pérez-Palacios, T., Ruiz Carrascal, J. & Rojas, T. A., 2016, I: Food and Bioprocess Technology. 9, 2, s. 285-297 13 s.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review
63 Citationer (Scopus) -
Fatty acid composition in double and multilayered microcapsules of ω-3 as affected by storage conditions and type of emulsions
Jiménez-Martín, E., Antequera Rojas, T., Gharsallaoui, A., Ruiz Carrascal, J. & Pérez-Palacios, T., 2016, I: Food Chemistry. 194, s. 476-486 11 s.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review
46 Citationer (Scopus) -
Modification of gelatin functionality for culinary applications by using transglutaminase
Calvarro, J., Pérez-Palacios, T. & Ruiz Carrascal, J., 2016, I: International Journal of Gastronomy and Food Science. 5, s. 27-32 6 s.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review
Åben adgangFil32 Citationer (Scopus)402 Downloads (Pure) -
Spanish dry-cured hams and fermented sausages
Ruiz Carrascal, J., Pagán, M-J., García-Segovia, P. & Martinez-Monzó, J., 2016, Mediterranean foods: Composition and Processing. M.S. Cruz, R. & C. Vieira, M. (red.). CRC Press, s. 141-170 30 s.Publikation: Bidrag til bog/antologi/rapport › Bidrag til bog/antologi › Forskning › peer review
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2015
Advanced glycation end products, physico-chemical and sensory characteristics of cooked lamb loins affected by cooking method and addition of flavour precursors
Roldan, M., Loebner, J., Degen, J., Henle, T., Antequera, T. & Ruiz Carrascal, J., 2015, I: Food Chemistry. 168, s. 487-495 9 s.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review
77 Citationer (Scopus) -
A rapid and accurate extraction procedure for analysing free amino acids in meat samples by GC-MS
Perez-Palacios, T., Barroso, M. A., Ruiz Carrascal, J. & Antequera, T., 2015, I: International Journal of Environmental Analytical Chemistry. 2015, 9 s., 209214.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review
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Cheese powder can boost sensory properties of emulsion sausages
Chen, X., Ruiz Carrascal, J. & Karlsson, A. H., 2015.Publikation: Konferencebidrag › Poster › Forskning
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Forscher und Wirtschaft arbeiten eng zusammen: Technologie gilt als Schlüsselfaktor für den Erfolg der dänischen Fleischbranche
Ruiz Carrascal, J., Riis, F. V. & Hinrichsen, L. L., 2015, I: Fleischwirtschaft. 2015, 3, s. 88-90 3 s.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review
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Phospholipids
Ruiz Carrascal, J., Pérez-Palacios, T., Silva, A., Viereck, N. & Antequera, T., 2015, Handbook of food analysis. Nollet, L. M. L. & Toldrá, F. (red.). 3. udg. Boca Raton, USA: CRC Press, s. 491-508 18 s.Publikation: Bidrag til bog/antologi/rapport › Bidrag til bog/antologi › Forskning › peer review
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Physicochemical and microbiological changes during the refrigerated storage of lamb loins sous-vide cooked at different combinations of time and temperature
Roldán, M., Antequera, T., Hernández, A. & Ruiz Carrascal, J., 2015, I: Food Science and Technology International. 21, 7, s. 512-522 11 s.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review
25 Citationer (Scopus) -
Quality characteristics of fried lamb nuggets from low-value meat cuts: effect of formulation and freezing storage
Medina, M., Antequera, T., Ruiz Carrascal, J., Jiménez-Martín, E. & Pérez-Palacios, T., 2015, I: Food Science and Technology International. 21, 7, s. 503-511 9 s.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review
4 Citationer (Scopus) -
Technology is the key: research and economy are interlinked closely in the Danish meat industry
Ruiz Carrascal, J., Riis, F. V. & Hinrichsen, L. L., 2015, I: Fleischwirtschaft International. 2015, 2, s. 21-23 3 s.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review
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Volatile compound profile of sous-vide cooked lamb loins at different temperature–time combinations
Roldán, M., Ruiz Carrascal, J., del Pulgar, J. S., Pérez-Palacios, T. & Antequera, T., 2015, I: Meat Science. 100, s. 52-57 6 s.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review
80 Citationer (Scopus) -
Volatile compounds and physicochemical characteristics during storage of microcapsules from different fish oil emulsions
Jiménez-Martín, E., Gharsallaoui, A., Pérez-Palacios, T., Ruiz Carrascal, J. & Antequera, T., 2015, I: Food and Bioproducts Processing. 96, s. 52-64 13 s.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review
51 Citationer (Scopus) -
2014
Effect of added phosphate and type of cooking method on physico-chemical and sensory features of cooked lamb loins
Roldán, M., Antequera, T., Pérez-Palacios, T. & Ruiz Carrascal, J., 2014, I: Meat Science. 97, 1, s. 69-75 7 s.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review
36 Citationer (Scopus) -
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, J., 2014, I: Food Chemistry. 149, s. 129-136 8 s.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review
151 Citationer (Scopus) -
Ingredients
Ruiz Carrascal, J. & Pérez-Palacios, T., 2014, Handbook of fermented meat and poultry. Toldrá, F. (red.). 2. udg. Wiley, s. 55-67Publikation: Bidrag til bog/antologi/rapport › Bidrag til bog/antologi › Forskning › peer review
Fil10 Citationer (Scopus)2 Downloads (Pure) -
Molecular gastronomy in Spain
García-Segovia, P., Garrido, M. D., Vercet, A., Arboleya, J. C., Fiszman, S., Martínez-Monzo, J., Laguarda, S., Palacios, V. & Ruiz Carrascal, J., 2014, I: Journal of Culinary Science & Technology (Print Edition). 12, 4, s. 279-293 15 s.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review
14 Citationer (Scopus) -
Suitability of using monolayered and multilayered emulsions for microencapsulation of ω-3 fatty acids by spray drying: effect of storage at different temperatures
Jiménez-Martín, E., Gharsallaoui, A., Pérez-Palacios, T., Ruiz Carrascal, J. & Rojas, T. A., jan. 2014, I: Food and Bioprocess Technology. 8, 1, s. 100-111 12 s.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review
83 Citationer (Scopus) -
2013
Carcass and meat quality traits of Iberian pigs as affected by sex and crossbreeding with different Duroc genetic lines
Robina, A., Viguera, J., Perez-Palacios, T., Mayoral, A. I., Vivo, J. M., Guillen, M. T. & Ruiz Carrascal, J., 2013, I: Spanish Journal of Agricultural Research. 11, 4, s. 1057-1067 11 s.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review
20 Citationer (Scopus) -
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, J., 2013, I: Meat Science. 93, 3, s. 572-578 7 s.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review
202 Citationer (Scopus) -
Science and technology for new culinary techniques
Roldán, M., Calvarro, J., Sanchez del Pulgar, J. & Ruiz Carrascal, J., 2013, I: Journal of Culinary Science & Technology (Print Edition). 11, 1, s. 66-79 13 s.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review
57 Citationer (Scopus) -
Volatile Compounds Profile of Sous-Vide Cooked Pork Cheeks as Affected by Cooking Conditions (Vacuum Packaging, Temperature and Time)
Sanchez del Pulgar, J., Roldan, M. & Ruiz Carrascal, J., 2013, I: Molecules (Print Archive Edition). 18, 10, s. 12538-12547 10 s.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review
46 Citationer (Scopus) -
2012
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, J., 2012, I: Meat Science. 91, 3, s. 369-373 5 s.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review
23 Citationer (Scopus) -
Gas Chromatography-Mass Spectrometry Method for the Determination of Free Amino Acids as Their Dimethyl-tert-butylsilyl (TBDMS) Derivatives in Animal Source Food
Jimenez-Martin, E., Ruiz Carrascal, J., Perez-Palacios, T., Silva, A. & Antequera, T., 2012, I: Journal of Agricultural and Food Chemistry. 60, 10, s. 2456-2463 8 s.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review
60 Citationer (Scopus) -
Physico-chemical, textural and structural characteristics of sous-vide cooked pork cheeks as affected by vacuum, cooking temperature, and cooking time
Sanchez del Pulgar, J., Gazquez, A. & Ruiz Carrascal, J., 2012, I: Meat Science. 90, 3, s. 828-835 8 s.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review
251 Citationer (Scopus)