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

by Jose Sanchez del Pulgar, Jorge Ruiz-Carrascal, Mar Roldan
Published 2013-10-01

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

by Ursula Kehlet, Bhaskar Mitra, Jorge Ruiz Carrascal, Anne Raben, Margit D. Aaslyng
Published 2017-08-01

Development of Volatile Compounds during Hydrolysis of Porcine Hemoglobin with Papain

by Kathrine Holmgaard Bak, Mikael Agerlin Petersen, René Lametsch, Erik T. Hansen, Jorge Ruiz-Carrascal
Published 2018-02-01

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

by Alberto González-Mohino, Trinidad Pérez-Palacios, Teresa Antequera, Jorge Ruiz-Carrascal, Lary Souza Olegario, Silvia Grassi
Published 2020-09-01