Publikationen, an denen er mitarbeitet JAVIER GARCIA LOMILLO (21)

2020

  1. Application of a seasoning obtained from red grape pomace as a salt replacer for the elaboration of marinated chicken breasts: study of their physical-chemical and sensory properties and microbiological stability

    CyTA: Journal of food, Vol. 18, Núm. 1, pp. 122-131

2019

  1. 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

  1. Pyrazines in thermally treated foods

    Encyclopedia of Food Chemistry (Elsevier), pp. 353-362

2017

  1. A new seasoning with potential effect against foodborne pathogens

    LWT - Food Science and Technology, Vol. 84, pp. 338-343

  2. Alternative natural seasoning to improve the microbial stability of low-salt beef patties

    Food Chemistry, Vol. 227, pp. 122-128

  3. 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

  4. Applications of Recovered Bioactive Compounds in Food Products

    Handbook of Grape Processing By-Products: Sustainable Solutions (Elsevier Inc.), pp. 233-266

  5. 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

  6. 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

  7. 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

  1. 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

  2. Effect of a New Natural Seasoning on the Formation of Pyrazines in Barbecued Beef Patties

    Journal of Chemistry, Vol. 2016

  3. Total antioxidant capacity of new natural powdered seasonings after gastrointestinal and colonic digestion

    Food Chemistry, Vol. 211, pp. 707-714

  4. Wine pomace seasoning attenuates hyperglycaemia-induced endothelial dysfunction and oxidative damage in endothelial cells

    Journal of Functional Foods, Vol. 22, pp. 431-445

2015

  1. 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

  2. Características de sazonadores derivados de residuos de vinificación

    Enología 2.015: innovación vitivinícola

  3. 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

  4. Métodos Quencher para la evaluación de la actividad antioxidante de productos sólidos derivados de la uva

    Enología 2.015: innovación vitivinícola

2014

  1. 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

  2. Total antioxidant capacity of decaffeinated beverages

    Agro Food Industry Hi-Tech, Vol. 25, Núm. 2, pp. 43-46