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List of works by Tomas Bolumar

Biochemical and Nutritional Changes during Food Processing and Storage

scientific article published on 14 October 2019

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

scientific article

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

scientific article

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

scientific article published on 28 August 2017

Hydrolysis of pork muscle sarcoplasmic proteins by Debaryomyces hansenii

scientific article published on 01 September 2001

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

scientific article

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

scientific article published on 11 November 2013

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

scientific article published on 23 April 2013

Protease B from Debaryomyces hansenii: purification and biochemical properties.

scientific article

Purification and characterisation of proteases A and D from Debaryomyces hansenii.

scientific article published on 7 March 2008

Purification and characterization of a prolyl aminopeptidase from Debaryomyces hansenii

scientific article

Purification and properties of an arginyl aminopeptidase from Debaryomyces hansenii.

scientific article published in September 2003

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

scientific article published on 24 April 2012

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

article

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

scientific article

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