Jorge Ruiz Carrascal

Søgeresultater

• 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. 2790-2839

  Publikation: Bidrag til tidsskrift › Review › Forskning › peer review
  41 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
  3 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
  6 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
  7 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.

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  6 Citationer (Scopus)

  30 Downloads (Pure)

• 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.

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  77 Citationer (Scopus)

  59 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
  30 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. 308-317

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  30 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
  33 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
  46 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
  6 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
  38 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.

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  20 Citationer (Scopus)

  250 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.

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  18 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. 4287-4296

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  5 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.

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  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.

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  29 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.

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  17 Citationer (Scopus)

  236 Downloads (Pure)

• 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
  70 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.

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  64 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.

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  47 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.

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  34 Citationer (Scopus)

  409 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
• 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.

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  79 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.

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  18 Citationer (Scopus)

  633 Downloads (Pure)

• 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

• 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

• 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.

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  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.

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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.

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  81 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.

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  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.

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  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.

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  151 Citationer (Scopus)

• Ingredients

  Ruiz Carrascal, J. & Pérez-Palacios, T., 2014, Handbook of fermented meat and poultry. Toldrá, F. (red.). 2. udg. Wiley, s. 55-67

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  10 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.

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  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.

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  85 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.

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  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.

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  208 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.

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  58 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.

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  48 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.

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  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.

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  62 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.

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  258 Citationer (Scopus)