Jorge Ruiz-Carrascal
Jorge Ruiz-Carrascal
Professor. University of Extremadura (Spain)
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Physico-chemical, textural and structural characteristics of sous-vide cooked pork cheeks as affected by vacuum, cooking temperature, and cooking time
JS del Pulgar, A Gázquez, J Ruiz-Carrascal
Meat science 90 (3), 828-835, 2012
Volatile compounds of dry-cured Iberian ham as affected by the length of the curing process
J Ruiz, J Ventanas, R Cava, A Andrés, C Garcı́a
Meat Science 52 (1), 19-27, 1999
Effect of different temperature-time combinations on physicochemical, microbiological, textural and structural features of sous-vide cooked lamb loins
M Roldán, T Antequera, A Martín, AI Mayoral, J Ruiz
Meat science, 2013 93 (3), 572-578, 2013
Texture and appearance of dry cured ham as affected by fat content and fatty acid composition
J Ruiz-Carrascal, J Ventanas, R Cava, AI Andrés, C Garcıa
Food Research International 33 (2), 91-95, 2000
Influence of finishing diet on fatty acid profiles of intramuscular lipids, triglycerides and phospholipids in muscles of the Iberian pig
R Cava, J Ruiz, C López-Bote, L Martín, C García, J Ventanas, ...
Meat Science 45 (2), 263-270, 1997
Influence of sensory characteristics on the acceptability of dry-cured ham
J Ruiz, C Garcıa, E Muriel, AI Andrés, J Ventanas
Meat Science 61 (4), 347-354, 2002
Volatile compounds in Iberian dry-cured loin
E Muriel, T Antequera, MJ Petrón, AI Andrés, J Ruiz
Meat Science 68 (3), 391-400, 2004
Effect of different temperature–time combinations on lipid and protein oxidation of sous-vide cooked lamb loins
M Roldan, T Antequera, M Armenteros, J Ruiz
Food chemistry 149, 129-136, 2014
Lipid oxidative changes throughout the ripening of dry-cured Iberian hams with different salt contents and processing conditions
AI Andrés, R Cava, J Ventanas, E Muriel, J Ruiz
Food Chemistry 84 (3), 375-381, 2004
Oxidative stability and fatty acid composition of pig muscles as affected by rearing system, crossbreeding and metabolic type of muscle fibre
AI Andres, R Cava, AI Mayoral, JF Tejeda, D Morcuende, J Ruiz
Meat Science 59 (1), 39-47, 2001
Ciencia de la carne
PD Warriss
Acribia,, 2003
Improvement of a solid phase extraction method for analysis of lipid fractions in muscle foods
J Ruiz, T Antequera, AI Andres, MJ Petron, E Muriel
Analytica chimica acta 520 (1-2), 201-205, 2004
Headspace solid phase microextraction for the analysis of volatiles in a meat product: dry-cured Iberian ham
J Ruiz, R Cava, J Ventanas, MT Jensen
Journal of Agricultural and Food Chemistry 46 (11), 4688-4694, 1998
Development of meat and carcass quality characteristics in Iberian pigs reared outdoors
AI Mayoral, M Dorado, MT Guillén, A Robina, JM Vivo, C Vázquez, J Ruiz
Meat Science 52 (3), 315-324, 1999
Protein and lipid oxidation in Longissimus dorsi and dry cured loin from Iberian pigs as affected by crossbreeding and diet
S Ventanas, M Estevez, JF Tejeda, J Ruiz
Meat Science 72 (4), 647-655, 2006
Comparison of different methods for total lipid quantification in meat and meat products
T Pérez-Palacios, J Ruiz, D Martín, E Muriel, T Antequera
Food chemistry 110 (4), 1025-1029, 2008
Prediction of the feeding background of Iberian pigs using the fatty acid profile of subcutaneous, muscle and hepatic fat
J Ruiz, R Cava, T Antequera, L Martín, J Ventanas, CJ López-Bote
Meat science 49 (2), 155-163, 1998
Study of the effect of different fiber coatings and extraction conditions on dry cured ham volatile compounds extracted by solid-phase microextraction (SPME)
M Garcia-Esteban, D Ansorena, I Astiasarán, J Ruiz
Talanta 64 (2), 458-466, 2004
New device for direct extraction of volatiles in solid samples using SPME
J Ruiz, J Ventanas, R Cava
Journal of Agricultural and Food Chemistry 49 (11), 5115-5121, 2001
Sensory characteristics of Iberian ham: Influence of salt content and processing conditions
AI Andrés, R Cava, J Ventanas, V Thovar, J Ruiz
Meat Science 68 (1), 45-51, 2004
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