Jorge Ruiz

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, A. Gázquez, Jorge Ruiz · Meat Science · 2011 · 276 citations

Food Chemistry, Structural Characteristics, Meat Packaging +6

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

Jorge Ruiz, J. Ventanas, Ramón Cava et al. · Meat Science · 1999 · 250 citations

Food Chemistry, Volatile Compounds, Food Preservation +4

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

Mar Roldán, Teresa Antequera, Alberto Martı́n et al. · Meat Science · 2012 · 242 citations

Structural Features, Meat Packaging, Animal Nutrition +7

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

Jorge Ruiz, Carmen Garcı́a, Elena Muriel et al. · Meat Science · 2002 · 207 citations

Sensory Science, Dry-cured Ham, Food Quality

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

Jorge Ruiz, J. Ventanas, Ramón Cava et al. · Food Research International · 2000 · 203 citations

Fatty Acid Composition, Nutrition, Body Composition +7