Jorge Ruiz

Overview

Best Publications

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

  José Sánchez del Pulgar;Antonio Gázquez;Jorge Ruiz-Carrascal

  329
  Citations

• Volatile compounds of dry-cured Iberian ham as affected by the length of the curing process.

  Jorge Ruiz;Jesús Ventanas;Ramón Cava;Ana Andrés

  327
  Citations

• Effect of different temperature-time combinations on physicochemical, microbiological, textural and structural features of sous-vide cooked lamb loins.

  Mar Roldán;Teresa Antequera;Alberto Martín;Ana Isabel Mayoral

  302
  Citations

• Influence of sensory characteristics on the acceptability of dry-cured ham.

  J. Ruiz;C. Garcı́a;E. Muriel;A.I. Andrés

  252
  Citations

• Lipid oxidative changes throughout the ripening of dry-cured Iberian hams with different salt contents and processing conditions

  A.I. Andrés;R. Cava;J. Ventanas;E. Muriel

  217
  Citations

• Volatile compounds in Iberian dry-cured loin

  E Muriel;T Antequera;M.J Petrón;A.I Andrés

  215
  Citations

• Effect of different temperature-time combinations on lipid and protein oxidation of sous-vide cooked lamb loins.

  Mar Roldan;Teresa Antequera;Monica Armenteros;Jorge Ruiz

  210
  Citations

• Comparison of different methods for total lipid quantification in meat and meat products.

  T. Pérez-Palacios;J. Ruiz;D. Martín;E. Muriel

  189
  Citations

• Oxidative stability and fatty acid composition of pig muscles as affected by rearing system, crossbreeding and metabolic type of muscle fibre.

  Ana Isabel Andrés;Ramón Cava;Ana Isabel Mayoral;Juan Florencio Tejeda

  188
  Citations

• Headspace solid phase microextraction for the analysis of volatiles in a meat product: dry-cured Iberian ham.

  Jorge Ruiz;Ramón Cava;Jesús Ventanas;Mogens T. Jensen

  186
  Citations

• Improvement of a solid phase extraction method for analysis of lipid fractions in muscle foods

  J. Ruiz;T. Antequera;A.I. Andres;M.J. Petron

  180
  Citations

• Protein and lipid oxidation in Longissimus dorsi and dry cured loin from Iberian pigs as affected by crossbreeding and diet.

  Sonia Ventanas;Mario Estevez;Juan Florencio Tejeda;Jorge Ruiz

  177
  Citations

• Meat and Human Health-Current Knowledge and Research Gaps

  Nina Rica Wium Geiker;Hanne Christine Bertram;Heddie Mejborn;Lars O. Dragsted

  154
  Citations

• 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

  152
  Citations

• Sensory characteristics of Iberian ham: influence of processing time and slice location

  J Ruiz;J Ventanas;R Cava;M.L Timón

  151
  Citations

• New device for direct extraction of volatiles in solid samples using SPME.

  Jorge Ruiz;Jesus Ventanas;Ramon Cava

  145
  Citations

• Sensory characteristics of Iberian ham: Influence of salt content and processing conditions.

  A.I. Andrés;R. Cava;J. Ventanas;V. Thovar

  142
  Citations

• Oxidative and lipolytic changes during ripening of Iberian hams as affected by feeding regime: extensive feeding and alpha-tocopheryl acetate supplementation.

  Ramón Cava;Jorge Ruiz;Jesús Ventanas;Teresa Antequera

  133
  Citations

• Effects of feeding in free-range conditions or in confinement with different dietary MUFA/PUFA ratios and α-tocopheryl acetate, on antioxidants accumulation and oxidative stability in Iberian pigs.

  A. Daza;A.I. Rey;J. Ruiz;C.J. Lopez-Bote

  128
  Citations

• Sensory characteristics of Iberian ham: Influence of rearing system and muscle location/ Caracteristicas sensoriales del jamón Ibérico: Influencia del sistema de engorde y del músculo:

  R. Cava;J. Ventanas;J. Ruiz;A.I. Andres

  119
  Citations

• Monitoring volatile compounds during dry-cured ham ripening by solid-phase microextraction coupled to a new direct-extraction device

  A.I Andrés;R Cava;J Ruiz

  115
  Citations