Javier García‐Lomillo

Universidad de Burgos — Spain

Medicine · Health Sciences

14h-index923citations18works0.02yr avg
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Research Topics

Phytochemicals and Antioxidant Activities(10), Meat and Animal Product Quality(7), Fermentation and Sensory Analysis(7), Essential Oils and Antimicrobial Activity(3), Advanced Chemical Sensor Technologies(3)

Publications18 total

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·2019· 25 citedOpen Access
Pyrazines in Thermally Treated Foods
Elsevier eBooks·2018· 14 cited
A new seasoning with potential effect against foodborne pathogens
LWT·2017· 5 cited
Alternative natural seasoning to improve the microbial stability of low-salt beef patties
Food Chemistry·2017· 32 cited
List of Contributors
Elsevier eBooks·2017
Applications of Recovered Bioactive Compounds in Food Products
Elsevier eBooks·2017· 14 cited
Influence of red wine pomace seasoning and high-oxygen atmosphere storage on carcinogens formation in barbecued beef patties
Meat Science·2016· 51 cited
Antioxidant effect of seasonings derived from wine pomace on lipid oxidation in refrigerated and frozen beef patties
LWT·2016· 85 cited
Applications of Wine Pomace in the Food Industry: Approaches and Functions
Comprehensive Reviews in Food Science and Food Safety·2016· 368 cited
The effects of heat treatment on the phenolic composition and antioxidant capacity of red wine pomace seasonings
Food Chemistry·2016· 53 cited
A Strategy to Reduce Salt Intake: The Use of a Seasoning Obtained from Wine Pomace
World Academy of Science, Engineering and Technology, International Journal of Nutrition and Food Engineering·2016
Total antioxidant capacity of new natural powdered seasonings after gastrointestinal and colonic digestion
Food Chemistry·2016· 37 citedOpen Access
Wine pomace seasoning attenuates hyperglycaemia-induced endothelial dysfunction and oxidative damage in endothelial cells
Journal of Functional Foods·2016· 23 citedOpen Access
Effect of a New Natural Seasoning on the Formation of Pyrazines in Barbecued Beef Patties
Journal of Chemistry·2016· 27 citedOpen Access
Effect of Skin Wine Pomace and Sulfite on Protein Oxidation in Beef Patties During High Oxygen Atmosphere Storage
Food and Bioprocess Technology·2015· 29 cited
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·2015· 52 citedOpen Access
Improvement of Vascular Oxidative Stress in Diabetic Rats by Supplementation with a Wine Pomace Product
World Academy of Science, Engineering and Technology, International Journal of Nutrition and Food Engineering·2015
Antioxidant and Antimicrobial Properties of Wine Byproducts and Their Potential Uses in the Food Industry
Journal of Agricultural and Food Chemistry·2014· 108 cited

Frequent Co-authors

María José(18), Raquel Del Pino‐García(10), Pilar Múñiz(10), María D. Rivero-Pérez(9), Miriam Ortega-Herás(4), Vera Lavelli(2), William L. Kerr(2), Olga Viegas(1), Isabel M.P.L.V.O. Ferreira(1), Leif H. Skibsted(1), Sisse Jongberg(1), Filipa Santos(1), Ana C. Correia(1), António M. Jordão(1), Jorge M. Ricardo‐da‐Silva(1), Gisela Gerardi(1), Gonzalo L. Alonso(1), Jasna Cˇanadanović-Brunet(1), Gordana C ́etković(1), Izaskun Dávila(1)