Javier García‐Lomillo

928 total citations · 1 hit paper
13 papers, 729 citations indexed

About

Javier García‐Lomillo is a scholar working on Biochemistry, Food Science and Animal Science and Zoology. According to data from OpenAlex, Javier García‐Lomillo has authored 13 papers receiving a total of 729 indexed citations (citations by other indexed papers that have themselves been cited), including 9 papers in Biochemistry, 9 papers in Food Science and 6 papers in Animal Science and Zoology. Recurrent topics in Javier García‐Lomillo's work include Phytochemicals and Antioxidant Activities (9 papers), Fermentation and Sensory Analysis (7 papers) and Meat and Animal Product Quality (6 papers). Javier García‐Lomillo is often cited by papers focused on Phytochemicals and Antioxidant Activities (9 papers), Fermentation and Sensory Analysis (7 papers) and Meat and Animal Product Quality (6 papers). Javier García‐Lomillo collaborates with scholars based in Spain, Portugal and Denmark. Javier García‐Lomillo's co-authors include María José, Raquel Del Pino‐García, Pilar Múñiz, María D. Rivero-Pérez, Miriam Ortega-Herás, Isabel M.P.L.V.O. Ferreira, Olga Viegas, Leif H. Skibsted, Sisse Jongberg and Filipa Santos and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Food Chemistry and Meat Science.

In The Last Decade

Javier García‐Lomillo

13 papers receiving 718 citations

Hit Papers

Applications of Wine Poma... 2016 2026 2019 2022 2016 50 100 150 200 250
What are hit papers?

Hit papers significantly outperform the citation benchmark for their cohort. A paper qualifies if it has ≥500 total citations, achieves ≥1.5× the top-1% citation threshold for papers in the same subfield and year (this is the minimum needed to enter the top 1%, not the average within it), or reaches the top citation threshold in at least one of its specific research topics.

  1. Applications of Wine Pomace in the Food Industry: Approaches and Functions
    2016 288 citations Javier García‐Lomillo, María José Comprehensive Reviews in Food Science and Food Safety profile →

Peers — A (Enhanced Table)

Peers by citation overlap · career bar shows stage (early→late) cites · hero ref

Name h Career Trend Papers Cites
Javier García‐Lomillo Spain 12 396 394 184 153 100 13 729
Mirosława Teleszko Poland 18 445 1.1× 387 1.0× 187 1.0× 329 2.2× 170 1.7× 37 1.1k
Vaida Kitrytė Lithuania 13 328 0.8× 287 0.7× 70 0.4× 137 0.9× 112 1.1× 22 695
Marcondes Viana da Silva Brazil 12 264 0.7× 359 0.9× 451 2.5× 169 1.1× 94 0.9× 30 965
Thaís Maria Ferreira de Souza Vieira Brazil 19 444 1.1× 524 1.3× 137 0.7× 278 1.8× 190 1.9× 41 1.1k
Priscilla Siqueira Melo Brazil 16 504 1.3× 386 1.0× 75 0.4× 295 1.9× 129 1.3× 20 1.0k
Małgorzata Wroniak Poland 16 290 0.7× 345 0.9× 96 0.5× 198 1.3× 173 1.7× 58 997
J.E. Hayes Ireland 12 286 0.7× 322 0.8× 388 2.1× 106 0.7× 89 0.9× 13 748
Zdravko Šumić Serbia 15 266 0.7× 343 0.9× 63 0.3× 219 1.4× 68 0.7× 42 646
Hasan Vardın Türkiye 14 388 1.0× 460 1.2× 61 0.3× 256 1.7× 260 2.6× 26 883
Ozan Gürbüz Türkiye 18 301 0.8× 532 1.4× 72 0.4× 260 1.7× 175 1.8× 45 900

Countries citing papers authored by Javier García‐Lomillo

Since Specialization
Citations

This map shows the geographic impact of Javier García‐Lomillo's research. It shows the number of citations coming from papers published by authors working in each country. You can also color the map by specialization and compare the number of citations received by Javier García‐Lomillo with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Javier García‐Lomillo more than expected).

Fields of papers citing papers by Javier García‐Lomillo

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Javier García‐Lomillo. Nodes represent research fields, and links connect fields that are likely to share authors. Colored nodes show fields that tend to cite the papers produced by Javier García‐Lomillo. The network helps show where Javier García‐Lomillo may publish in the future.

Co-authorship network of co-authors of Javier García‐Lomillo

This figure shows the co-authorship network connecting the top 25 collaborators of Javier García‐Lomillo. A scholar is included among the top collaborators of Javier García‐Lomillo based on the total number of citations received by their joint publications. Widths of edges represent the number of papers authors have co-authored together. Node borders signify the number of papers an author published with Javier García‐Lomillo. Javier García‐Lomillo is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

13 of 13 papers shown
1.
Santos, Filipa, Ana C. Correia, Miriam Ortega-Herás, et al.. (2019). 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. 99(7). 3588–3603. 21 indexed citations
2.
García‐Lomillo, Javier, et al.. (2017). Alternative natural seasoning to improve the microbial stability of low-salt beef patties. Food Chemistry. 227. 122–128. 27 indexed citations
3.
García‐Lomillo, Javier, María José, Raquel Del Pino‐García, María D. Rivero-Pérez, & Pilar Múñiz. (2017). A new seasoning with potential effect against foodborne pathogens. LWT. 84. 338–343. 4 indexed citations
4.
Pino‐García, Raquel Del, María José, María D. Rivero-Pérez, Javier García‐Lomillo, & Pilar Múñiz. (2016). The effects of heat treatment on the phenolic composition and antioxidant capacity of red wine pomace seasonings. Food Chemistry. 221. 1723–1732. 40 indexed citations
5.
García‐Lomillo, Javier, Olga Viegas, María José, & Isabel M.P.L.V.O. Ferreira. (2016). Influence of red wine pomace seasoning and high-oxygen atmosphere storage on carcinogens formation in barbecued beef patties. Meat Science. 125. 10–15. 43 indexed citations
6.
Pino‐García, Raquel Del, María José, María D. Rivero-Pérez, Javier García‐Lomillo, & Pilar Múñiz. (2016). Total antioxidant capacity of new natural powdered seasonings after gastrointestinal and colonic digestion. Food Chemistry. 211. 707–714. 30 indexed citations
7.
García‐Lomillo, Javier, María José, Raquel Del Pino‐García, Miriam Ortega-Herás, & Pilar Múñiz. (2016). Antioxidant effect of seasonings derived from wine pomace on lipid oxidation in refrigerated and frozen beef patties. LWT. 77. 85–91. 67 indexed citations
8.
García‐Lomillo, Javier & María José. (2016). Applications of Wine Pomace in the Food Industry: Approaches and Functions. Comprehensive Reviews in Food Science and Food Safety. 16(1). 3–22. 288 indexed citations breakdown →
9.
García‐Lomillo, Javier, et al.. (2016). Effect of a New Natural Seasoning on the Formation of Pyrazines in Barbecued Beef Patties. Journal of Chemistry. 2016. 1–7. 23 indexed citations
10.
Pino‐García, Raquel Del, et al.. (2016). Wine pomace seasoning attenuates hyperglycaemia-induced endothelial dysfunction and oxidative damage in endothelial cells. Journal of Functional Foods. 22. 431–445. 20 indexed citations
11.
García‐Lomillo, Javier, María José, Leif H. Skibsted, & Sisse Jongberg. (2015). Effect of Skin Wine Pomace and Sulfite on Protein Oxidation in Beef Patties During High Oxygen Atmosphere Storage. Food and Bioprocess Technology. 9(3). 532–542. 26 indexed citations
12.
Pino‐García, Raquel Del, Javier García‐Lomillo, María D. Rivero-Pérez, María José, & Pilar Múñiz. (2015). 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. 63(31). 6922–6931. 48 indexed citations
13.
García‐Lomillo, Javier, et al.. (2014). Antioxidant and Antimicrobial Properties of Wine Byproducts and Their Potential Uses in the Food Industry. Journal of Agricultural and Food Chemistry. 62(52). 12595–12602. 92 indexed citations

Rankless uses publication and citation data sourced from OpenAlex, an open and comprehensive bibliographic database. While OpenAlex provides broad and valuable coverage of the global research landscape, it—like all bibliographic datasets—has inherent limitations. These include incomplete records, variations in author disambiguation, differences in journal indexing, and delays in data updates. As a result, some metrics and network relationships displayed in Rankless may not fully capture the entirety of a scholar's output or impact.

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