JAVIER GARCIA LOMILLO-rekin lankidetzan egindako argitalpenak (6)

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

2017

  1. 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

2016

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

    Journal of Chemistry, Vol. 2016

2015

  1. Características de sazonadores derivados de residuos de vinificación

    Enología 2.015: innovación vitivinícola

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

    Enología 2.015: innovación vitivinícola