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Publications by Javier García-Lomillo
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
Chemistry
Manufacturing Engineering
Chemical Engineering
Food Science
Industrial
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Physical-Chemical, Microbiological and Sensory Properties of Fructooligosaccharides Enriched Yogurt
Científic@ - Multidisciplinary Journal
Differentiation of Spanish Alcoholic Drinks,Orujo, Obtained From Red and White Grape Pomace Distillation: Volatile Composition
International Journal of Food Properties
Food Science
Chemical and Microbiological Stability Study of a Diazepam Suspension
European Journal of Public Health
Environmental
Public Health
Occupational Health
The Application of Grape Pomace as a Solid Biofuel in Combustion Technologies
Production, Chemical, Physical and Technological Properties of Antioxidant Dietary Fiber From Pineapple Pomace and Effect as Ingredient in Sausages
CYTA - Journal of Food
Chemistry
Manufacturing Engineering
Chemical Engineering
Food Science
Industrial
Gelatin From Bones of Bighead Carp as a Fat Replacer on Physicochemical and Sensory Properties of Low-Fat Mayonnaise
Journal of Microbiology, Biotechnology and Food Sciences
Biotechnology
Molecular Biology
Microbiology
Food Science
Effects of Time of Grape Pomace Fermentation and Distillation Cuts on the Chemical Composition of Grape Marcs
Zeitschrift f�r Lebensmitteluntersuchung und -Forschung A
Disinfection of Rainwater as a Way to Their Microbiological Stability and Safe Use
E3S Web of Conferences
Earth
Energy
Planetary Sciences
Environmental Science
Chemical, Microbiological and Sensory Evaluation of Mayonnaise Prepared From Ostrich Eggs
Grasas y Aceites
Organic Chemistry
Food Science
