6 results on '"Ruiz Carrascal, Jorge"'
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2. Advanced glycation end products, protein crosslinks and post translational modifications in pork subjected to different heat treatments
3. Proteolysis in pork loins during superchilling and regular chilling storage
4. Pork proteins oxidative modifications under the influence of varied time-temperature thermal treatments: A chemical and redox proteomics assessment
5. Cheese powder as an ingredient in emulsion sausages: Effect on sensory properties and volatile compounds
6. Physico-chemical, textural and structural characteristics of sous-vide cooked pork cheeks as affected by vacuum, cooking temperature, and cooking time
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