J. Ruiz-Carrascal

发表

J. Ruiz-Carrascal, 2016 .

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

J. Ruiz-Carrascal, B. Mitra, R. Lametsch, 2018, Meat science.

Texture and appearance of dry cured ham as affected by fat content and fatty acid composition

Carmen García, J. Ruiz-Carrascal, J. Ventanas, 2000 .

Monitoring the Processing of Dry Fermented Sausages with a Portable NIRS Device

J. Ruiz-Carrascal, T. Pérez-Palacios, T. Antequera, 2020, Foods.

Strategies for Enrichment in ω-3 Fatty Acids Aiming for Healthier Meat Products

J. Ruiz-Carrascal, T. Pérez-Palacios, T. Antequera, 2019, Food Reviews International.

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

J. Ruiz-Carrascal, T. Antequera, T. Henle, 2015, Food chemistry.

Physico-chemical, textural and structural characteristics of sous-vide cooked pork cheeks as affected by vacuum, cooking temperature, and cooking time.

J. Ruiz-Carrascal, A. Gázquez, J. Sánchez del Pulgar, 2012, Meat science.

Proteolysis in pork loins during superchilling and regular chilling storage.

J. Ruiz-Carrascal, Christian Bukh, L. Pomponio, 2018, Meat science.

Flavor Characterization of Animal Hydrolysates and Potential of Glucosamine in Flavor Modulation

M. Petersen, J. Ruiz-Carrascal, W. Bredie, 2021, Foods.

Improvement of encapsulation and stability of EPA and DHA from monolayered and multilayered emulsions by high‐pressure homogenization

J. Ruiz-Carrascal, T. Pérez-Palacios, T. Antequera, 2019, Journal of Food Processing and Preservation.

Oxidative deterioration of pork during superchilling storage.

J. Ruiz-Carrascal, L. Pomponio, 2017, Journal of the science of food and agriculture.

Glucose boosts protein oxidation/nitration during simulated gastric digestion of myofibrillar proteins by creating a severe pro-oxidative environment.

J. Ruiz-Carrascal, M. Estévez, D. Morcuende, 2022, Food chemistry.

Improving the lipid profile of ready-to-cook meat products by addition of omega-3 microcapsules: effect on oxidation and sensory analysis.

J. Ruiz-Carrascal, T. Pérez-Palacios, T. Antequera, 2018, Journal of the science of food and agriculture.

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

J. Ruiz-Carrascal, R. Lametsch, Cristian De Gobba, 2021, European Food Research and Technology.

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

M. Petersen, J. Ruiz-Carrascal, A. Karlsson, 2017, Meat science.

Recent Developments in the Microencapsulation of Fish Oil and Natural Extracts: Procedure, Quality Evaluation and Food Enrichment

J. Ruiz-Carrascal, T. Pérez-Palacios, T. Antequera, 2022, Foods.

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

J. Ruiz-Carrascal, MJ Carvalho, 2018, Journal of Food Science and Technology.

Protein hydrolysates of porcine hemoglobin and blood: Peptide characteristics in relation to taste attributes and formation of volatile compounds.

M. Petersen, J. Ruiz-Carrascal, W. Bredie, 2019, Food research international.

Emulsion Stability and Water Uptake Ability of Chicken Breast Muscle Proteins as Affected by Microbial Transglutaminase

J. Ruiz-Carrascal, J. Regenstein, 2002 .

Improvements in the methodology for fatty acids analysis in meat products: One-stage transmethylation and fast-GC method.

J. Ruiz-Carrascal, T. Pérez-Palacios, T. Antequera, 2021, Food chemistry.

Sous-vide cooking of meat: A Maillarized approach

J. Ruiz-Carrascal, T. Pérez-Palacios, T. Antequera, 2019, International Journal of Gastronomy and Food Science.

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

Tolga Akcan, J. Ruiz-Carrascal, B. Mitra, 2018, Meat science.

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

J. Ruiz-Carrascal, B. Mitra, Å. Rinnan, 2017, Food research international.

Storage and thermal stability of novel heme‐based pigments prepared from porcine hemoglobin

J. Ruiz-Carrascal, R. Lametsch, Sorivan Chhem-Kieth, 2019, Journal of Food Process Engineering.

Investigation of nitrite alternatives for the color stabilization of heme–iron hydrolysates

J. Ruiz-Carrascal, R. Lametsch, Sorivan Chhem-Kieth, 2018, Journal of Food Science and Technology.

Cooking affects pork proteins in vitro rate of digestion due to different structural and chemical modifications.

J. Ruiz-Carrascal, R. Lametsch, L. Kristensen, 2022, Meat science.

Fatty Acids Profile of the Subcutaneous Backfat Layers from Iberian Pigs Raised Under Free-range Conditions

J. Ruiz-Carrascal, C. López-Bote, Á. Olivares, 2007 .

Physico-chemical and sensory characteristics of freeze-dried and air-dehydrated yogurt foam

J. Ruiz-Carrascal, T. Pérez-Palacios, M. J. Carvalho, 2017 .

Home made vegan nuggets with texturized soy protein and tempeh as compared to chicken-based ones: Texture, consumer perception and environmental impact

J. Ruiz-Carrascal, Yi-Ting Sun, Yi-Ting Sun, 2023, International Journal of Gastronomy and Food Science.

Use of ultrasound and NIRs as tools for monitoring ice formation in superchilled meat

J. Ruiz-Carrascal, A. González-Mohíno, Silvia Grassi, 2024, Journal of Food Engineering.

Weight loss in superchilled pork as affected by cooling rate

Martin G. Landerslev, J. Ruiz-Carrascal, L. Pomponio, 2018 .