Tomás Bolumar

Antioxidant active packaging for chicken meat processed by high pressure treatment

Tomás Bolumar, Mogens L. Andersen, Vibeke Orlien · Food Chemistry · 2011 · 158 citations

Antioxidant Active Packaging, Meat Packaging, Food Packaging +9

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

Alberto Grossi, Karsten Olsen, Tomás Bolumar et al. · Food Chemistry · 2015 · 129 citations

Mechanobiology, Functional Properties, High Hydrostatic Pressure +9

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

Alina Tamm, Tomás Bolumar, Bajo Bajovic et al. · Innovative Food Science & Emerging Technologies · 2016 · 95 citations

Cooked Ham, Salt Replacer Kcl, High Pressure Treatment

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

Tomás Bolumar, David LaPeña, Leif H. Skibsted et al. · Food Packaging and Shelf Life · 2016 · 90 citations

Meat Packaging, Food Packaging, Pork Patties +7

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

Tomás Bolumar, Leif H. Skibsted, Vibeke Orlien · Food Chemistry · 2012 · 80 citations

Food Chemistry, Meat Packaging, High Hydrostatic Pressure +5