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List of works by Jorge Ruiz-Carrascal

Advanced glycation end products, physico-chemical and sensory characteristics of cooked lamb loins affected by cooking method and addition of flavour precursors

scientific article published on 30 July 2014

Advanced glycation end products, protein crosslinks and post translational modifications in pork subjected to different heat treatments

scientific article published on 20 July 2018

Cheese powder as an ingredient in emulsion sausages: Effect on sensory properties and volatile compounds

scientific article

Development of Volatile Compounds during Hydrolysis of Porcine Hemoglobin with Papain.

scientific article published on 8 February 2018

Fatty acid composition in double and multilayered microcapsules of ω-3 as affected by storage conditions and type of emulsions

article

Improving crunchiness and crispness of fried squid rings through innovative tempura coatings: addition of alcohol and CO2 incubation

scientific article published on 19 March 2018

On-site analysis of volatile nitrosamines in food model systems by solid-phase microextraction coupled to a direct extraction device

scientific article published on 11 April 2006

Oxidative deterioration of pork during superchilling storage

scientific article published on 28 April 2017

Pork proteins oxidative modifications under the influence of varied time-temperature thermal treatments: A chemical and redox proteomics assessment

scientific article published on 10 March 2018

Proteolysis in pork loins during superchilling and regular chilling storage

scientific article published on 27 March 2018

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

scientific article published on 26 August 2017

Tracking hydrophobicity state, aggregation behaviour and structural modifications of pork proteins under the influence of assorted heat treatments

scientific article

Volatile compounds profile of sous-vide cooked pork cheeks as affected by cooking conditions (vacuum packaging, temperature and time).

scientific article published on 10 October 2013

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