| Quality considerations with high pressure processing of fresh and value added meat products B Bajovic, T Bolumar, V Heinz Meat science 92 (3), 280-289, 2012 | 314 | 2012 |
| Application of pulsed electric fields in meat and fish processing industries: An overview B Gómez, PES Munekata, M Gavahian, FJ Barba, FJ Martí-Quijal, ... Food research international 123, 95-105, 2019 | 224 | 2019 |
| Antioxidant active packaging for chicken meat processed by high pressure treatment T Bolumar, ML Andersen, V Orlien Food Chemistry 129 (4), 1406-1412, 2011 | 195 | 2011 |
| The effect of high pressure on the functional properties of pork myofibrillar proteins A Grossi, K Olsen, T Bolumar, Å Rinnan, LH Øgendal, V Orlien Food chemistry 196, 1005-1015, 2016 | 129 | 2016 |
| High‐pressure processing of meat: Molecular impacts and industrial applications T Bolumar, V Orlien, A Sikes, K Aganovic, KH Bak, C Guyon, AS Stübler, ... Comprehensive Reviews in Food Science and Food Safety 20 (1), 332-368, 2021 | 115 | 2021 |
| Rosemary and oxygen scavenger in active packaging for prevention of high-pressure induced lipid oxidation in pork patties T Bolumar, D LaPeña, LH Skibsted, V Orlien Food Packaging and Shelf Life 7, 26-33, 2016 | 111 | 2016 |
| Effect of high pressure treatment on the color of fresh and processed meats: A review KH Bak, T Bolumar, AH Karlsson, G Lindahl, V Orlien Critical reviews in food science and nutrition 59 (2), 228-252, 2019 | 100 | 2019 |
| New developments in shockwave technology intended for meat tenderization: Opportunities and challenges. A review T Bolumar, M Enneking, S Toepfl, V Heinz Meat Science 95 (4), 931-939, 2013 | 100 | 2013 |
| Kinetics of the formation of radicals in meat during high pressure processing T Bolumar, LH Skibsted, V Orlien Food Chemistry 134 (4), 2114-2120, 2012 | 98 | 2012 |
| Salt (NaCl) reduction in cooked ham by a combined approach of high pressure treatment and the salt replacer KCl A Tamm, T Bolumar, B Bajovic, S Toepfl Innovative Food Science & Emerging Technologies 36, 294-302, 2016 | 84 | 2016 |
| Sensory improvement of dry-fermented sausages by the addition of cell-free extracts from Debaryomyces hansenii and Lactobacillus sakei T Bolumar, Y Sanz, M Flores, MC Aristoy, F Toldrá, J Flores Meat Science 72 (3), 457-466, 2006 | 84 | 2006 |
| Purification and Characterization of a Prolyl Aminopeptidase from Debaryomyces hansenii T Bolumar, Y Sanz, MC Aristoy, F Toldrá Applied and Environmental Microbiology 69 (1), 227-232, 2003 | 74 | 2003 |
| Hydrolysis of pork muscle sarcoplasmic proteins by Debaryomyces hansenii NN Santos, RC Santos-Mendonça, Y Sanz, T Bolumar, MC Aristoy, ... International Journal of Food Microbiology 68 (3), 199-206, 2001 | 72 | 2001 |
| High pressure treatment of brine enhanced pork semitendinosus: Effect on microbial stability, drip loss, lipid and protein oxidation, and sensory properties A Grossi, T Bolumar, J Søltoft-Jensen, V Orlien Innovative Food Science & Emerging Technologies 22, 11-21, 2014 | 65 | 2014 |
| Purification and properties of an arginyl aminopeptidase from Debaryomyces hansenii T Bolumar, Y Sanz, MC Aristoy, F Toldrá International Journal of Food Microbiology 86 (1-2), 141-151, 2003 | 62 | 2003 |
| Effect of cooking and simulated gastrointestinal digestion on the activity of generated bioactive peptides in aged beef meat L Mora, T Bolumar, A Heres, F Toldrá Food & Function 8 (12), 4347-4355, 2017 | 60 | 2017 |
| Mechanisms of radical formation in beef and chicken meat during high pressure processing evaluated by electron spin resonance detection and the addition of antioxidants T Bolumar, ML Andersen, V Orlien Food chemistry 150, 422-428, 2014 | 60 | 2014 |
| Effect of electrohydraulic shockwave treatment on tenderness, muscle cathepsin and peptidase activities and microstructure of beef loin steaks from Holstein young bulls T Bolumar, U Bindrich, S Toepfl, F Toldrá, V Heinz Meat Science 98 (4), 759-765, 2014 | 57 | 2014 |
| Monitoring of lactic acid fermentation in culture broth using ultrasonic velocity P Resa, T Bolumar, L Elvira, G Pérez, FM de Espinosa Journal of Food Engineering 78 (3), 1083-1091, 2007 | 49 | 2007 |
| Acidity, proteolysis and lipolysis changes in rapid-cured fermented sausage dried at different temperatures T Bolumar, P Nieto, J Flores Food Science and Technology International 7 (3), 269-276, 2001 | 48 | 2001 |
Stefan ToepflProfessor, Osnabrueck University of Applied SciencesVerified email at hs-osnabrueck.de
