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Year Number of Results
2003 2
2005 1
2006 1
2008 1
2012 2
2013 2
2014 2
2015 1
2016 1
2017 1
2019 2
2020 1
2021 1
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15 results
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Page 1
Biochemical and Nutritional Changes during Food Processing and Storage.
Orlien V, Bolumar T. Orlien V, et al. Among authors: bolumar t. Foods. 2019 Oct 14;8(10):494. doi: 10.3390/foods8100494. Foods. 2019. PMID: 31615038 Free PMC article.
Application of pulsed electric fields in meat and fish processing industries: An overview.
Gómez B, Munekata PES, Gavahian M, Barba FJ, Martí-Quijal FJ, Bolumar T, Campagnol PCB, Tomasevic I, Lorenzo JM. Gómez B, et al. Among authors: bolumar t. Food Res Int. 2019 Sep;123:95-105. doi: 10.1016/j.foodres.2019.04.047. Epub 2019 Apr 22. Food Res Int. 2019. PMID: 31285034 Review.
High-pressure processing of meat: Molecular impacts and industrial applications.
Bolumar T, Orlien V, Sikes A, Aganovic K, Bak KH, Guyon C, Stübler AS, de Lamballerie M, Hertel C, Brüggemann DA. Bolumar T, et al. Compr Rev Food Sci Food Saf. 2021 Jan;20(1):332-368. doi: 10.1111/1541-4337.12670. Epub 2020 Nov 14. Compr Rev Food Sci Food Saf. 2021. PMID: 33443800 Free article.
Quality considerations with high pressure processing of fresh and value added meat products.
Bajovic B, Bolumar T, Heinz V. Bajovic B, et al. Among authors: bolumar t. Meat Sci. 2012 Nov;92(3):280-9. doi: 10.1016/j.meatsci.2012.04.024. Epub 2012 Apr 24. Meat Sci. 2012. PMID: 22608831 Review.
The effect of high pressure on the functional properties of pork myofibrillar proteins.
Grossi A, Olsen K, Bolumar T, Rinnan Å, Øgendal LH, Orlien V. Grossi A, et al. Among authors: bolumar t. Food Chem. 2016 Apr 1;196:1005-15. doi: 10.1016/j.foodchem.2015.10.062. Epub 2015 Oct 22. Food Chem. 2016. PMID: 26593583
Effect of cooking and simulated gastrointestinal digestion on the activity of generated bioactive peptides in aged beef meat.
Mora L, Bolumar T, Heres A, Toldrá F. Mora L, et al. Among authors: bolumar t. Food Funct. 2017 Dec 13;8(12):4347-4355. doi: 10.1039/c7fo01148b. Food Funct. 2017. PMID: 28990613
New developments in shockwave technology intended for meat tenderization: Opportunities and challenges. A review.
Bolumar T, Enneking M, Toepfl S, Heinz V. Bolumar T, et al. Meat Sci. 2013 Dec;95(4):931-9. doi: 10.1016/j.meatsci.2013.04.039. Epub 2013 Apr 23. Meat Sci. 2013. PMID: 23660173 Review.
Effect of electrohydraulic shockwave treatment on tenderness, muscle cathepsin and peptidase activities and microstructure of beef loin steaks from Holstein young bulls.
Bolumar T, Bindrich U, Toepfl S, Toldrá F, Heinz V. Bolumar T, et al. Meat Sci. 2014 Dec;98(4):759-65. doi: 10.1016/j.meatsci.2014.07.024. Epub 2014 Jul 27. Meat Sci. 2014. PMID: 25117876
Mechanisms of radical formation in beef and chicken meat during high pressure processing evaluated by electron spin resonance detection and the addition of antioxidants.
Bolumar T, Andersen ML, Orlien V. Bolumar T, et al. Food Chem. 2014 May 1;150:422-8. doi: 10.1016/j.foodchem.2013.10.161. Epub 2013 Nov 11. Food Chem. 2014. PMID: 24360471
Purification and characterisation of proteases A and D from Debaryomyces hansenii.
Bolumar T, Sanz Y, Aristoy MC, Toldrá F. Bolumar T, et al. Int J Food Microbiol. 2008 May 31;124(2):135-41. doi: 10.1016/j.ijfoodmicro.2008.03.001. Epub 2008 Mar 7. Int J Food Microbiol. 2008. PMID: 18423921
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