Volatile Compounds Profile of Sous-Vide Cooked Pork Cheeks as Affected by Cooking Conditions (Vacuum Packaging, Temperature and Time)

por del Pulgar, Jose Sanchez, Roldan, Mar, Ruiz-Carrascal, Jorge
Publicado 2013

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

por Kehlet, Ursula, Mitra, Bhaskar, Ruiz Carrascal, Jorge, Raben, Anne, Aaslyng, Margit D.
Publicado 2017

Development of Volatile Compounds during Hydrolysis of Porcine Hemoglobin with Papain

por Bak, Kathrine Holmgaard, Petersen, Mikael Agerlin, Lametsch, René, Hansen, Erik T., Ruiz-Carrascal, Jorge
Publicado 2018

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

por González-Mohino, Alberto, Pérez-Palacios, Trinidad, Antequera, Teresa, Ruiz-Carrascal, Jorge, Olegario, Lary Souza, Grassi, Silvia
Publicado 2020

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

por Perez-Palacios, Trinidad, Ruiz-Carrascal, Jorge, Solomando, Juan Carlos, de-la-Haba, Francisco, Pajuelo, Abraham, Antequera, Teresa
Publicado 2022

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

por Bak, Kathrine H., Waehrens, Sandra S., Fu, Yu, Chow, Ching Yue, Petersen, Mikael A., Ruiz-Carrascal, Jorge, Bredie, Wender L. P., Lametsch, René
Publicado 2021