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Ruiz-Carrascal, Jorge
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ResearcherID: N-7509-2013
Other Names: Jorge Ruiz
URL: http://www.researcherid.com/rid/N-7509-2013
Subject: Food Science & Technology
Keywords: meat; processing; lipids; oxidation; maillard; flavor; taste; umami; functionality; quality; molecular gastronomy; texture
Publons: https://publons.com/a/1207882
ORCID: http://orcid.org/0000-0001-7905-3153
My Institutions (more details)
Primary Institution:
Sub-org/Dept: Food Science
Role:
Description:
My URLs: http://www.lamargaritaseagita.com
http://food.ku.dk/english/staff/?pure=en/persons/471113
 
 

This list contains papers that I have authored.

publication(s)  
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1.  Title: Development of Volatile Compounds during Hydrolysis of Porcine Hemoglobin with Papain
 Author(s): Kathrine Bak; Mikael Petersen; René Lametsch; et al.
 Source: Molecules Published: 2018
 DOI: 10.3390/molecules23020357 /  Author-provided URL : https://doi.org/10.3390/molecules23020357
added
24-Feb-18
2.  Title: Weight loss in superchilled pork as affected by cooling rate
 Author(s): Martin G. Landerslev; Adriana Araya-Morice; Luigi Pomponio; et al.
 Source: Journal of Food Engineering Volume: 219 Pages: 25--28 Published: 2018
 Times Cited: 0
 DOI: 10.1016/j.jfoodeng.2017.09.012 /  Author-provided URL : https://doi.org/10.1016/j.jfoodeng.2017.09.012
added
16-Jan-18
3.  Title: Cheese powder as an ingredient in emulsion sausages: Effect on sensory properties and volatile compounds
 Author(s): Chen Xiang; Jorge Ruiz-Carrascal; Mikael A. Petersen; et al.
 Source: Meat Science Volume: 130 Pages: 1--6 Published: 2017
 Times Cited: 2
 DOI: 10.1016/j.meatsci.2017.03.009
added
16-Jan-18
4.  Title: Oxidative deterioration of pork during superchilling storage
 Author(s): Luigi Pomponio; Jorge Ruiz-Carrascal
 Source: Journal of the Science of Food and Agriculture Volume: 97 Issue: 15 Pages: 5211--5215 Published: 2017
 Times Cited: 0
 DOI: 10.1002/jsfa.8403 /  Author-provided URL : https://doi.org/10.1002/jsfa.8403
added
16-Jan-18
5.  Title: Physico-chemical and sensory characteristics of freeze-dried and air-dehydrated yogurt foam
 Author(s): M.J. Carvalho; T. Perez-Palacios; J. Ruiz-Carrascal
 Source: LWT - Food Science and Technology Volume: 80 Pages: 328--334 Published: 2017
 Times Cited: 0
 DOI: 10.1016/j.lwt.2017.02.039 /  Author-provided URL : https://doi.org/10.1016/j.lwt.2017.02.039
added
16-Jan-18
6.  Title: 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
 Source: Nutrients Published: 2017
 Times Cited: 0
 DOI: 10.3390/nu9090941 /  Author-provided URL : http://www.mdpi.com/2072-6643/9/9/941
added
16-Jan-18
7.  Title: Tracking hydrophobicity state, aggregation behaviour and structural modifications of pork proteins under the influence of assorted heat treatments
 Author(s): Bhaskar Mitra; Åsmund Rinnan; Jorge Ruiz-Carrascal
 Source: Food Research International Volume: 101 Pages: 266--273 Published: 2017
 Times Cited: 1
 DOI: 10.1016/j.foodres.2017.09.027 /  Author-provided URL : https://doi.org/10.1016/j.foodres.2017.09.027
added
16-Jan-18
8.  Title: Fatty acid composition in double and multilayered microcapsules of omega-3 as affected by storage conditions and type of emulsions.
 Author(s): Jimenez-Martin, Estefania; Antequera Rojas, Teresa; Gharsallaoui, Adem; et al.
 Source: Food chemistry Volume: 194 Pages: 476-86 Published: 2016-Mar-1
 DOI: 10.1016/j.foodchem.2015.08.046
added
26-Oct-15
9.  Title: Modification of gelatin functionality for culinary applications by using transglutaminase
 Author(s): Julia Calvarro; Trinidad Perez-Palacios; Jorge Ruiz
 Source: International Journal of Gastronomy and Food Science Volume: 5–6 Pages: 27 - 32 Published: 2016
 Times Cited: 0
 DOI: 10.1016/j.ijgfs.2016.11.001 /  Author-provided URL : http://www.sciencedirect.com/science/article/pii/S1878450X16300269
added
16-Jan-18
10.  Title: A Rapid and Accurate Extraction Procedure for Analysing Free Amino Acids in Meat Samples by GC-MS
 Author(s): Perez-Palacios, Trinidad; Barroso, Miguel A.; Ruiz, Jorge; et al.
 Source: International Journal of Analytical Chemistry Published: 2015
 Times Cited: 5
 DOI: 10.1155/2015/209214
added
26-Oct-15
publication(s)  
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