Javier García‐Lomillo

Applications of Wine Pomace in the Food Industry: Approaches and Functions

Javier García‐Lomillo · Comprehensive Reviews in Food Science and Food Safety · 2016 · 368 citations

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 et al. · Journal of Agricultural and Food Chemistry · 2014 · 108 citations

Antimicrobial Properties, Polyphenolics, Food Chemistry +16

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 et al. · LWT · 2016 · 85 citations

Nutrition, Frozen Beef Patties, Antioxidant Effect +11

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 et al. · Food Chemistry · 2016 · 53 citations

Food Chemistry, Wine Perception, Phenolic Composition +5

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 et al. · Journal of Agricultural and Food Chemistry · 2015 · 52 citations · Full text