Jorge Ruiz-Carrascal
Jorge Ruiz-Carrascal
Professor. University of Extremadura (Spain)
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TítuloCitado porAño
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
2511999
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
1932000
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
1931997
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
1812002
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
1751998
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
1602004
Volatile compounds in Iberian dry-cured loin
E Muriel, T Antequera, MJ Petrón, AI Andrés, J Ruiz
Meat Science 68 (3), 391-400, 2004
1452004
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
1392001
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
1382004
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
1361999
Ciencia de la carne
PD Warriss
Acribia,, 2003
1302003
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
1262006
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
1241998
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
1222012
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
1172008
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
1172004
Oxidative and lipolytic changes during ripening of Iberian hams as affected by feeding regime: extensive feeding and alpha-tocopheryl acetate supplementation
R Cava, J Ruiz, J Ventanas, T Antequera
Meat Science 52 (2), 165-172, 1999
1131999
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
1112001
Sensory characteristics of Iberian ham: influence of processing time and slice location
J Ruiz, J Ventanas, R Cava, ML Timón, C Garcıa
Food Research International 31 (1), 53-58, 1998
1101998
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
1072004
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Artículos 1–20