Javier García‐Lomillo

Author

Universidad de Burgos ORCID

Also Known As

Javier Garcia-Lomillo, Javier García-Lomillo, Javier García‐Lomillo

Publications

923

Citations

H-Index

Concepts

All Affiliations

Universidad de Burgos

About

Javier García‐Lomillo is an author at Universidad de Burgos specializing in health sciences, food chemistry, and food safety.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	7	7	385
2	Public Health	3	3	225
3	Engineering	1	1	29
4	Medicine	1	1	23
5	Biochemistry	1	1	27

Javier García‐Lomillo

Publications

890

Citations

H-Index

Page 1

	Year	Citations
Applications of Wine Pomace in the Food Industry: Approaches and Functions Javier García‐Lomillo Comprehensive Reviews in Food Science and Food Safety	2016	368
Antioxidant and Antimicrobial Properties of Wine Byproducts and Their Potential Uses in the Food Industry Javier García‐Lomillo, Raquel Del Pino‐García, María D. Rivero-Pérez, Journal of Agricultural and Food Chemistry Antimicrobial PropertiesPolyphenolicsFood ChemistryWine PomaceFood Microbiology	2014	108
Antioxidant effect of seasonings derived from wine pomace on lipid oxidation in refrigerated and frozen beef patties Javier García‐Lomillo, Raquel Del Pino‐García, Miriam Ortega-Herás, LWT NutritionFrozen Beef PattiesAntioxidant EffectFood AnalysisWine Pomace	2016	85
The effects of heat treatment on the phenolic composition and antioxidant capacity of red wine pomace seasonings Raquel Del Pino‐García, María D. Rivero-Pérez, Javier García‐Lomillo, Food Chemistry Food ChemistryWine PerceptionPhenolic CompositionPhytochemicalAntioxidant Capacity	2016	53
Adaptation and Validation of QUick, Easy, New, CHEap, and Reproducible (QUENCHER) Antioxidant Capacity Assays in Model Products Obtained from Residual Wine Pomace Raquel Del Pino‐García, Javier García‐Lomillo, María D. Rivero-Pérez, Journal of Agricultural and Food Chemistry	2015	52
Influence of red wine pomace seasoning and high-oxygen atmosphere storage on carcinogens formation in barbecued beef patties Javier García‐Lomillo, Olga Viegas, Isabel M.P.L.V.O. Ferreira Meat Science Meat PackagingBeef PattiesRed Wine PomaceFood ContaminantMeat Quality	2016	51
Total antioxidant capacity of new natural powdered seasonings after gastrointestinal and colonic digestion Raquel Del Pino‐García, María D. Rivero-Pérez, Javier García‐Lomillo, Food Chemistry Food ChemistryNutritionFood Bioactive CompoundNutraceutical IngredientTotal Antioxidant Capacity	2016	37
Alternative natural seasoning to improve the microbial stability of low-salt beef patties Javier García‐Lomillo, Raquel Del Pino‐García, María D. Rivero-Pérez, Food Chemistry Alternative Natural SeasoningMicrobial StabilityAgricultural EconomicsLow-salt Beef PattiesMicrobial Ecology	2017	32
Effect of Skin Wine Pomace and Sulfite on Protein Oxidation in Beef Patties During High Oxygen Atmosphere Storage Javier García‐Lomillo, Leif H. Skibsted, Sisse Jongberg Food and Bioprocess Technology Food ChemistryChemical EngineeringMeat PackagingEngineeringAnimal Nutrition	2015	29
Effect of a New Natural Seasoning on the Formation of Pyrazines in Barbecued Beef Patties Javier García‐Lomillo, Raquel Del Pino‐García, Miriam Ortega-Herás, Journal of Chemistry Food ChemistryPolyphenolicsFood PreservativesFlavoromicsBiochemistry	2016	27

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