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T

Tomás Bolumar

consejo superior de investigaciones cientificas (csic)

H指数:23

被引数:2,183

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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

一种快速且稳健的靶向蛋白质组学方法，用于量化素食和素食肉类仿制品中的交叉污染和肉类掺假

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2025-04-280

PRE

High-pressure processing enhances saltiness perception and sensory acceptability of raw but not of cooked cured pork loins-leveraging salty and umami taste

FRONTIERS IN NUTRITION

IF5.1

2024-02-153

OAAI

Gelation of chicken batters during heating under high pressure

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

IF6.8

2021-12-014

PRE

High-pressure processing of meat: Molecular impacts and industrial applications

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

IF14.1

2020-11-1488

OAAI

Application of pulsed electric fields in meat and fish processing industries: An overview

FOOD RESEARCH INTERNATIONAL

IF8

2019-09-01174

PREAI

Effect of high pressure treatment on the color of fresh and processed meats: A review

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

IF8.8

2017-10-1773

PREAI

Effect of cooking and simulated gastrointestinal digestion on the activity of generated bioactive peptides in aged beef meat

FOOD & FUNCTION

IF5.4

2017-01-0154

PREAI

Salt (NaCl) reduction in cooked ham by a combined approach of high pressure treatment and the salt replacer KCl

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

IF6.8

2016-08-0179

PREAI

The effect of high pressure on the functional properties of pork myofibrillar proteins

IF9.8

2016-04-01115

PREAI

Rosemary and oxygen scavenger in active packaging for prevention of high-pressure induced lipid oxidation in pork patties

FOOD PACKAGING AND SHELF LIFE

IF10.6

2016-03-0170

PREAI

Effect of electrohydraulic shockwave treatment on tenderness, muscle cathepsin and peptidase activities and microstructure of beef loin steaks from Holstein young bulls

IF6.1

2014-12-0141

OAAI

Mechanisms of radical formation in beef and chicken meat during high pressure processing evaluated by electron spin resonance detection and the addition of antioxidants

IF9.8

2014-05-0149

PRE

High pressure treatment of brine enhanced pork semitendinosus: Effect on microbial stability, drip loss, lipid and protein oxidation, and sensory properties

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

IF6.8

2014-04-0155

PREAI

New developments in shockwave technology intended for meat tenderization: Opportunities and challenges. A review

IF6.1

2013-12-0155

PRE

Quality considerations with high pressure processing of fresh and value added meat products

IF6.1

2012-11-01212

PRE

Kinetics of the formation of radicals in meat during high pressure processing

IF9.8

2012-10-0169

PREAI

Antioxidant active packaging for chicken meat processed by high pressure treatment

高压处理鸡肉的抗氧化活性包装

IF9.8

2011-12-0199

PREAI

Purification and characterisation of proteases a and D from Debaryomyces hansenii

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

IF5.2

2008-05-3132

PREAI

Protease (PrA and PrB) and prolyl and arginyl aminopeptidase activities from Debaryomyces hansenii as a function of growth phase and nutrient sources

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

IF5.2

2006-03-015

PREAI

Sensory improvement of dry-fermented sausages by the addition of cell-free extracts from Debaryomyces hansenii and Lactobacillus sakei

IF6.1

2006-03-0152

PRE