Citation Impact
Citing Papers
Sustainable and Bio-Based Food Packaging: A Review on Past and Current Design Innovations
2023 Standout
Film formation and deposition methods of edible coating on food products: A review
2020 Standout
Natural antioxidants in processing and storage stability of sheep and goat meat products
2018
Active and intelligent packaging systems for a modern society
2014
Rational design of chitosan/guar gum/zinc oxide bionanocomposites based on Roselle calyx extract for Ras cheese coating
2020 Standout
Active packaging films with natural antioxidants to be used in meat industry: A review
2018
Smart packaging systems for food applications: a review
2015 Standout
A critical review on intelligent and active packaging in the food industry: Research and development
2021
Effect of Rosmarinus officinalis L. essential oil combined with different packaging conditions to extend the shelf life of refrigerated beef meat
2016
The “Vertigo” of the Food Sector within the Triangle of Climate Change, the Post-Pandemic World, and the Russian-Ukrainian War
2023 Standout
Active Flexible Films for Food Packaging: A Review
2022
Active Packaging Applications for Food
2017
Edible and active films and coatings as carriers of natural antioxidants for lipid food
2017
Evaluation of the Rosemary Extract Effect on the Properties of Polylactic Acid-Based Materials
2018
Not your ordinary yeast: non-Saccharomycesyeasts in wine production uncovered
2013 Standout
Food Packaging: A Comprehensive Review and Future Trends
2018
Lipid oxidation in meat: mechanisms and protective factors – a review
2018
Selected non-Saccharomyces wine yeasts in controlled multistarter fermentations with Saccharomyces cerevisiae
2010 Standout
Bioactive peptides as natural antioxidants in food products – A review
2018
Chitosan for food packaging: Recent advances in active and intelligent films
2021 Standout
Antimicrobial bio-inspired active packaging materials for shelf life and safety development: A review
2022
The Role and Use of Non-Saccharomyces Yeasts in Wine Production
2017
Innovations in Smart Packaging Concepts for Food: An Extensive Review
2020
A Comprehensive Review on Lipid Oxidation in Meat and Meat Products
2019 Standout
Phytochemical Constituents and Antioxidant Activity of Sweet Basil (Ocimum basilicum L.) Essential Oil on Ground Beef from Boran and Nguni Cattle
2019 Standout
Functionality of Food Components and Emerging Technologies
2021
Protein and lipid oxidation in meat: A review with emphasis on high-pressure treatments
2016
Application of Modified Atmosphere Packaging and Active/Smart Technologies to Red Meat and Poultry: A Review
2012
Recent Trends in the Use of Natural Antioxidants for Meat and Meat Products
2015
Works of Tomás Bolumar being referenced
Fat Reduction and Replacement in Dry-Cured Fermented Sausage by Using High Pressure Processing Meat as Fat Replacer and Olive Oil
2015
Protease B from Debaryomyces hansenii: purification and biochemical properties
2004
Mechanisms of radical formation in beef and chicken meat during high pressure processing evaluated by electron spin resonance detection and the addition of antioxidants
2013
Kinetics of the formation of radicals in meat during high pressure processing
2012
High pressure treatment of brine enhanced pork semitendinosus: Effect on microbial stability, drip loss, lipid and protein oxidation, and sensory properties
2013
Effect of cooking and simulated gastrointestinal digestion on the activity of generated bioactive peptides in aged beef meat
2017
Rosemary and oxygen scavenger in active packaging for prevention of high-pressure induced lipid oxidation in pork patties
2016
Antioxidant active packaging for chicken meat processed by high pressure treatment
2011