Publications by authors named "Tomas Bolumar"

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A Rapid and Robust Targeted Proteomics Method for the Quantitation of Cross-Contaminations and Adulterations with Meat in Vegan and Vegetarian Meat Analogues.
Lukas Häfner, Wolfgang Jira, Bertolt Kranz, Ilka Haase, Tomas Bolumar

J Agric Food Chem· May 2025

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High-pressure processing enhances saltiness perception and sensory acceptability of raw but not of cooked cured pork loins-leveraging salty and umami taste.
Tomas Bolumar, Regina Lohmayer, Manuela Peukert, Kai Thiemann, Siegfried Münch

Front Nutr· February 2024

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Investigation of Pulsed Electric Field Conditions at Low Field Strength for the Tenderisation of Beef Topside.
Tomas Bolumar, Bo-Anne Rohlik, Janet Stark, Anita Sikes, Peter Watkins

Foods· September 2022

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High-pressure processing of meat: Molecular impacts and industrial applications.
Tomas Bolumar, Vibeke Orlien, Anita Sikes, Kemal Aganovic, Kathrine H Bak

Compr Rev Food Sci Food Saf· January 2021

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Biochemical and Nutritional Changes during Food Processing and Storage.
Vibeke Orlien, Tomas Bolumar

Foods· October 2019

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Application of pulsed electric fields in meat and fish processing industries: An overview.
Belen Gómez, Paulo E S Munekata, Mohsen Gavahian, Francisco J Barba, Francisco J Martí-Quijal, Tomás Bolumar

Food Res Int· September 2019

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Effect of cooking and simulated gastrointestinal digestion on the activity of generated bioactive peptides in aged beef meat.
Leticia Mora, Tomás Bolumar, Alejandro Heres, Fidel Toldrá

Food Funct· December 2017

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The effect of high pressure on the functional properties of pork myofibrillar proteins.
Alberto Grossi, Karsten Olsen, Tomas Bolumar, Åsmund Rinnan, Lars H Øgendal

Food Chem· April 2016

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Effect of electrohydraulic shockwave treatment on tenderness, muscle cathepsin and peptidase activities and microstructure of beef loin steaks from Holstein young bulls.
Tomas Bolumar, Utte Bindrich, Stefan Toepfl, Fidel Toldrá, Volker Heinz

Meat Sci· December 2014

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Mechanisms of radical formation in beef and chicken meat during high pressure processing evaluated by electron spin resonance detection and the addition of antioxidants.
Tomas Bolumar, Mogens L Andersen, Vibeke Orlien

Food Chem· May 2014

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New developments in shockwave technology intended for meat tenderization: Opportunities and challenges. A review.
Tomas Bolumar, Mathias Enneking, Stefan Toepfl, Volker Heinz

Meat Sci· December 2013

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Quality considerations with high pressure processing of fresh and value added meat products.
Bajo Bajovic, Tomas Bolumar, Volker Heinz

Meat Sci· November 2012

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Kinetics of the formation of radicals in meat during high pressure processing.
Tomas Bolumar, Leif H Skibsted, Vibeke Orlien

Food Chem· October 2012

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Purification and characterisation of proteases A and D from Debaryomyces hansenii.
Tomás Bolumar, Yolanda Sanz, M-Concepción Aristoy, Fidel Toldrá

Int J Food Microbiol· May 2008

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Protease (PrA and PrB) and prolyl and arginyl aminopeptidase activities from Debaryomyces hansenii as a function of growth phase and nutrient sources.
Tomás Bolumar, Yolanda Sanz, M-Concepción Aristoy, Fidel Toldrá

Int J Food Microbiol· March 2006

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Protease B from Debaryomyces hansenii: purification and biochemical properties.
Tomás Bolumar, Yolanda Sanz, M-Concepción Aristoy, Fidel Toldrá

Int J Food Microbiol· February 2005

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Purification and properties of an arginyl aminopeptidase from Debaryomyces hansenii.
Tomás Bolumar, Yolanda Sanz, M-Concepción Aristoy, Fidel Toldrá

Int J Food Microbiol· September 2003

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Purification and characterization of a prolyl aminopeptidase from Debaryomyces hansenii.
Tomás Bolumar, Yolanda Sanz, M-Concepción Aristoy, Fidel Toldrá

Appl Environ Microbiol· January 2003

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