Tomas Bolumar
Tomas Bolumar
Max Rubner Institute
Adresse e-mail validée de mri.bund.de
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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
2182012
Antioxidant active packaging for chicken meat processed by high pressure treatment
T Bolumar, ML Andersen, V Orlien
Food Chemistry 129 (4), 1406-1412, 2011
1482011
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
872016
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
732012
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
732006
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
682013
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
632019
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
622003
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
622001
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
602016
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
532003
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
452007
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
452001
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
432014
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
432014
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
422016
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
372014
Hydrodynamic pressure processing to improve meat quality and safety
MB Solomon, MN Liu, JR Patel, BC Bowker, M Sharma
FOOD SCIENCE AND TECHNOLOGY-NEW YORK-MARCEL DEKKER- 158, 219, 2006
352006
Purification and characterisation of Proteases A and D from Debaryomyces hansenii
T Bolumar, Y Sanz, MC Aristoy, F Toldrá
International Journal of Food Microbiology 124 (2), 135-141, 2008
342008
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
332019
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