JAVIER
GARCIA LOMILLO
Investigador en el periodo 2011-2017
Publicaciones (22) Publicaciones de JAVIER GARCIA LOMILLO
2023
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Aplicaciones de la técnica One-Minute-Paper en docencia: beneficios y limitaciones
XXX Congreso Universitario de Innovación Educativa en las Enseñanzas Técnicas (CUIEET’30), Cartagena 19-21 julio 2023
2020
2019
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Acacia, cherry and oak wood chips used for a short aging period of rosé wines: effects on general phenolic parameters, volatile composition and sensory profile
Journal of the Science of Food and Agriculture, Vol. 99, Núm. 7, pp. 3588-3603
2018
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Pyrazines in thermally treated foods
Encyclopedia of Food Chemistry (Elsevier), pp. 353-362
2017
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A new seasoning with potential effect against foodborne pathogens
LWT - Food Science and Technology, Vol. 84, pp. 338-343
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Alternative natural seasoning to improve the microbial stability of low-salt beef patties
Food Chemistry, Vol. 227, pp. 122-128
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Antioxidant effect of seasonings derived from wine pomace on lipid oxidation in refrigerated and frozen beef patties
LWT - Food Science and Technology, Vol. 77, pp. 85-91
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Applications of Recovered Bioactive Compounds in Food Products
Handbook of Grape Processing By-Products: Sustainable Solutions (Elsevier Inc.), pp. 233-266
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Applications of Wine Pomace in the Food Industry: Approaches and Functions
Comprehensive Reviews in Food Science and Food Safety, Vol. 16, Núm. 1, pp. 3-22
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Influence of red wine pomace seasoning and high-oxygen atmosphere storage on carcinogens formation in barbecued beef patties
Meat Science, Vol. 125, pp. 10-15
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The effects of heat treatment on the phenolic composition and antioxidant capacity of red wine pomace seasonings
Food Chemistry, Vol. 221, pp. 1723-1732
2016
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Effect of Skin Wine Pomace and Sulfite on Protein Oxidation in Beef Patties During High Oxygen Atmosphere Storage
Food and Bioprocess Technology, Vol. 9, Núm. 3, pp. 532-542
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Effect of a New Natural Seasoning on the Formation of Pyrazines in Barbecued Beef Patties
Journal of Chemistry, Vol. 2016
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Total antioxidant capacity of new natural powdered seasonings after gastrointestinal and colonic digestion
Food Chemistry, Vol. 211, pp. 707-714
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Wine pomace seasoning attenuates hyperglycaemia-induced endothelial dysfunction and oxidative damage in endothelial cells
Journal of Functional Foods, Vol. 22, pp. 431-445
2015
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Adaptation and Validation of QUick, Easy, New, CHEap, and Reproducible (QUENCHER) Antioxidant Capacity Assays in Model Products Obtained from Residual Wine Pomace
Journal of Agricultural and Food Chemistry, Vol. 63, Núm. 31, pp. 6922-6931
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Características de sazonadores derivados de residuos de vinificación
Enología 2.015: innovación vitivinícola
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Estudio del efecto protector frente al estrés oxidativo en ratas diabéticas suplementadas con un sazonador obtenido a partir de residuos vitivinícolas
II Jornadas de Doctorandos de la Universidad de Burgos: Universidad de Burgos. 10 y 11 de diciembre de 2015
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Métodos Quencher para la evaluación de la actividad antioxidante de productos sólidos derivados de la uva
Enología 2.015: innovación vitivinícola
2014
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Antioxidant and antimicrobial properties of wine byproducts and their potential uses in the food industry
Journal of Agricultural and Food Chemistry, Vol. 62, Núm. 52, pp. 12595-12602