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List of works by Javier García-Lomillo

Adaptation and Validation of QUick, Easy, New, CHEap, and Reproducible (QUENCHER) Antioxidant Capacity Assays in Model Products Obtained from Residual Wine Pomace

scientific article published on 30 July 2015

Antioxidant and Antimicrobial Properties of Wine Byproducts and Their Potential Uses in the Food Industry

scientific article published on 19 December 2014

Antioxidant effect of seasonings derived from wine pomace on lipid oxidation in refrigerated and frozen beef patties

article by Javier García-Lomillo et al published April 2017 in Lebensmittel-Wissenschaft & Technologie

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

scientific article published on 25 October 2016

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

scholarly article in Journal of Chemistry, 2016

Influence of red wine pomace seasoning and high-oxygen atmosphere storage on carcinogens formation in barbecued beef patties.

scientific article published on 15 November 2016

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

scientific article

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

article by Raquel Del Pino-García et al published April 2016 in Journal of Functional Foods

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