Tomás Bolumar

2.2k total citations
29 papers, 1.5k citations indexed

About

Tomás Bolumar is a scholar working on Animal Science and Zoology, Biotechnology and Molecular Biology. According to data from OpenAlex, Tomás Bolumar has authored 29 papers receiving a total of 1.5k indexed citations (citations by other indexed papers that have themselves been cited), including 22 papers in Animal Science and Zoology, 16 papers in Biotechnology and 11 papers in Molecular Biology. Recurrent topics in Tomás Bolumar's work include Meat and Animal Product Quality (22 papers), Microbial Inactivation Methods (14 papers) and Protein Hydrolysis and Bioactive Peptides (7 papers). Tomás Bolumar is often cited by papers focused on Meat and Animal Product Quality (22 papers), Microbial Inactivation Methods (14 papers) and Protein Hydrolysis and Bioactive Peptides (7 papers). Tomás Bolumar collaborates with scholars based in Germany, Spain and Denmark. Tomás Bolumar's co-authors include Vibeke Orlien, Volker Heinz, Stefan Toepfl, Mogens L. Andersen, Fidel Toldrá, Leif H. Skibsted, Alberto Grossi, M‐Concepción Aristoy, Kathrine H. Bak and Yolanda Sanz and has published in prestigious journals such as Applied and Environmental Microbiology, Journal of Agricultural and Food Chemistry and Food Chemistry.

In The Last Decade

Tomás Bolumar

28 papers receiving 1.5k citations

Author Peers

Peers are selected by citation overlap in the author's most active subfields. citations · hero ref

Author Last Decade Papers Cites
Tomás Bolumar 1.0k 550 515 420 244 29 1.5k
Ruitong Dai 1.2k 1.1× 602 1.1× 413 0.8× 862 2.1× 190 0.8× 88 2.2k
Liliana G. Fidalgo 612 0.6× 514 0.9× 490 1.0× 297 0.7× 102 0.4× 50 1.2k
Geun-Pyo Hong 685 0.7× 812 1.5× 218 0.4× 277 0.7× 187 0.8× 88 1.5k
Dacheng Kang 1.2k 1.2× 758 1.4× 322 0.6× 365 0.9× 178 0.7× 28 1.6k
Joanna Stadnik 690 0.7× 476 0.9× 207 0.4× 543 1.3× 189 0.8× 63 1.2k
Liu Shi 971 0.9× 721 1.3× 138 0.3× 438 1.0× 187 0.8× 63 1.6k
Kristen E. Matak 698 0.7× 729 1.3× 296 0.6× 499 1.2× 219 0.9× 73 1.6k
Wangang Zhang 1.6k 1.6× 1.1k 2.1× 394 0.8× 682 1.6× 270 1.1× 59 2.5k
Qingfeng Ge 838 0.8× 751 1.4× 121 0.2× 574 1.4× 165 0.7× 66 1.5k

Countries citing papers authored by Tomás Bolumar

Since Specialization
Citations

This map shows the geographic impact of Tomás Bolumar's research. It shows the number of citations coming from papers published by authors working in each country. You can also color the map by specialization and compare the number of citations received by Tomás Bolumar with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Tomás Bolumar more than expected).

Fields of papers citing papers by Tomás Bolumar

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Tomás Bolumar. Nodes represent research fields, and links connect fields that are likely to share authors. Colored nodes show fields that tend to cite the papers produced by Tomás Bolumar. The network helps show where Tomás Bolumar may publish in the future.

Co-authorship network of co-authors of Tomás Bolumar

This figure shows the co-authorship network connecting the top 25 collaborators of Tomás Bolumar. A scholar is included among the top collaborators of Tomás Bolumar based on the total number of citations received by their joint publications. Widths of edges represent the number of papers authors have co-authored together. Node borders signify the number of papers an author published with Tomás Bolumar. Tomás Bolumar is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

20 of 20 papers shown
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Bolumar, Tomás, et al.. (2022). Investigation of Pulsed Electric Field Conditions at Low Field Strength for the Tenderisation of Beef Topside. Foods. 11(18). 2803–2803. 11 indexed citations
4.
Bolumar, Tomás, Vibeke Orlien, Anita Sikes, et al.. (2020). High‐pressure processing of meat: Molecular impacts and industrial applications. Comprehensive Reviews in Food Science and Food Safety. 20(1). 332–368. 121 indexed citations
5.
Gómez, Belén, Paulo E. S. Munekata, Mohsen Gavahian, et al.. (2019). Application of pulsed electric fields in meat and fish processing industries: An overview. Food Research International. 123. 95–105. 206 indexed citations
6.
Bolumar, Tomás, Stefan Toepfl, & Volker Heinz. (2015). Fat Reduction and Replacement in Dry-Cured Fermented Sausage by Using High Pressure Processing Meat as Fat Replacer and Olive Oil. Polish Journal of Food and Nutrition Sciences. 65(3). 175–182. 28 indexed citations
7.
Grossi, Alberto, Karsten Olsen, Tomás Bolumar, et al.. (2015). The effect of high pressure on the functional properties of pork myofibrillar proteins. Food Chemistry. 196. 1005–1015. 111 indexed citations
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Bolumar, Tomás, et al.. (2014). Fat Reduction and Replacement by Olive Oil in Bologna Type Cooked Sausage. Quality and Nutritional Aspects. Food and Nutrition Sciences. 5(7). 645–657. 14 indexed citations
10.
Bolumar, Tomás, Mogens L. Andersen, & Vibeke Orlien. (2013). Mechanisms of radical formation in beef and chicken meat during high pressure processing evaluated by electron spin resonance detection and the addition of antioxidants. Food Chemistry. 150. 422–428. 40 indexed citations
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Bolumar, Tomás, et al.. (2013). New developments in shockwave technology intended for meat tenderization: Opportunities and challenges. A review. Meat Science. 95(4). 931–939. 49 indexed citations
12.
Grossi, Alberto, Tomás Bolumar, Jakob Søltoft-Jensen, & Vibeke Orlien. (2013). 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. 22. 11–21. 49 indexed citations
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Bolumar, Tomás, et al.. (2012). Quality considerations with high pressure processing of fresh and value added meat products. Meat Science. 92(3). 280–289. 181 indexed citations
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Bolumar, Tomás, Leif H. Skibsted, & Vibeke Orlien. (2012). Kinetics of the formation of radicals in meat during high pressure processing. Food Chemistry. 134(4). 2114–2120. 59 indexed citations
15.
Bolumar, Tomás, Yolanda Sanz, M‐Concepción Aristoy, & Fidel Toldrá. (2008). Purification and characterisation of Proteases A and D from Debaryomyces hansenii. International Journal of Food Microbiology. 124(2). 135–141. 25 indexed citations
16.
Bolumar, Tomás, Yolanda Sanz, M‐Concepción Aristoy, & Fidel Toldrá. (2006). 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. 107(1). 20–26. 4 indexed citations
17.
Resa, Pablo, Tomás Bolumar, Luis Elvira, Gaspar Pérez-Martı́nez, & F. Montero de Espinosa. (2006). Monitoring of lactic acid fermentation in culture broth using ultrasonic velocity. Journal of Food Engineering. 78(3). 1083–1091. 23 indexed citations
18.
Bolumar, Tomás, Yolanda Sanz, Mónica Flores, et al.. (2005). Sensory improvement of dry-fermented sausages by the addition of cell-free extracts from Debaryomyces hansenii and Lactobacillus sakei. Meat Science. 72(3). 457–466. 41 indexed citations
19.
Bolumar, Tomás, Yolanda Sanz, M‐Concepción Aristoy, & Fidel Toldrá. (2004). Protease B from Debaryomyces hansenii: purification and biochemical properties. International Journal of Food Microbiology. 98(2). 167–177. 13 indexed citations
20.
Bolumar, Tomás. (2003). Purification and properties of an arginyl aminopeptidase from Debaryomyces hansenii. International Journal of Food Microbiology. 86(1-2). 141–151. 32 indexed citations

Rankless uses publication and citation data sourced from OpenAlex, an open and comprehensive bibliographic database. While OpenAlex provides broad and valuable coverage of the global research landscape, it—like all bibliographic datasets—has inherent limitations. These include incomplete records, variations in author disambiguation, differences in journal indexing, and delays in data updates. As a result, some metrics and network relationships displayed in Rankless may not fully capture the entirety of a scholar's output or impact.

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