Lafarga Poyo, Tomás Valentín Author
Effect of seawater on the biomass composition of Spirulina produced at a pilot-scale
- Villaró S.
- García-Vaquero M.
- Morán L.
- Álvarez C.
- Cabral E.M.
- Lafarga T.
New Biotechnology - 25/12/2023
- CiteScore: 11.7 (2022)
- SJR: 1 (2022
- SNIP: 1.327 (2022
Bioactive peptides from meat muscle and by-products: generation, functionality and application as functional ingredients
- Lafarga, Tomas
- Hayes, Maria
MEAT SCIENCE - 1/10/2014
- SJR Quartile: Q1
- JCR Impact Factor: 2.615 (2014)
- CiteScore: 7.9 (2020)
- SJR: 1.482 (2014
- SNIP: 1.897 (2014
- JCR 5-year Impact Factor: 3.083
- JCR Categories: FOOD SCIENCE & TECHNOLOGY
- SJR Categories: Food Science (Q1)
- Scopus
- ORCID
- Web of Science
Effect of microalgae incorporation on the physicochemical, nutritional, and sensorial properties of an innovative broccoli soup
- Lafarga T.
- Acién-Fernández F.
- Castellari M.
- Villaró S.
- Bobo G.
- Aguiló-Aguayo I.
LWT-FOOD SCIENCE AND TECHNOLOGY - 1/8/2019
- JCR Quartile: Q1 (2019)
- JCR Impact Factor: 4.006 (2022)
- Category normalized Impact: 3.085 (2019)
- CiteScore: 9.6 (2022)
- SJR: 1.313 (2019
- SNIP: 1.662 (2019
- JCR 5-year Impact Factor: 4.385
- JCR Categories: FOOD SCIENCE & TECHNOLOGY
- Scopus
- ORCID
- OAI-PMH
- Web of Science
Characterization of functional properties of proteins from Ganxet beans (Phaseolus vulgaris L. var. Ganxet) isolated using an ultrasound-assisted methodology
- Lafarga, Tomas
- Alvarez, Carlos
- Bobo, Gloria
- Aguilo-Aguayo, Ingrid
LWT-FOOD SCIENCE AND TECHNOLOGY - 1/12/2018
- SJR Quartile: Q1
- JCR Impact Factor: 3.714 (2018)
- CiteScore: 6.7 (2020)
- SJR: 1.4 (2018
- SNIP: 1.65 (2018
- JCR 5-year Impact Factor: 4
- JCR Categories: FOOD SCIENCE & TECHNOLOGY
- SJR Categories: Food Science (Q1)
- Scopus
- ORCID
- Web of Science
Potential of the microalgae Nannochloropsis and Tetraselmis for being used as innovative ingredients in baked goods
- Lafarga T.
- Mayre E.
- Echeverria G.
- Viñas I.
- Villaró S.
- Acién-Fernández F.
- Castellari M.
- Aguiló-Aguayo I.
LWT-FOOD SCIENCE AND TECHNOLOGY - 1/11/2019
- JCR Quartile: Q1 (2019)
- JCR Impact Factor: 4.006 (2022)
- Category normalized Impact: 1.313 (2019)
- CiteScore: 9.6 (2022)
- SJR: 1.313 (2019
- SNIP: 1.662 (2019
- JCR 5-year Impact Factor: 4.385
- JCR Categories: FOOD SCIENCE & TECHNOLOGY
- Scopus
- ORCID
- OAI-PMH
- Web of Science
Production of Arthrospira platensis BEA 005B: Biomass characterisation and use as a colouring additive in macarons
- Silvia Villaró
- Gabriel Acién
- Cynthia Victoria González-López
- Elisa Clagnan
- Tomás Lafarga
LWT - 1/05/2023
- CiteScore: 9.6 (2022)
- SJR: 1.173 (2022
- SNIP: 1.459 (2022
- Scopus
- ORCID
- Web of Science
Production of the marine microalga Nannochloropsis gaditana in pilot-scale thin-layer cascade photobioreactors using fresh pig slurry diluted with seawater
- Jiménez Veuthey M.
- Morillas-España A.
- Sánchez-Zurano A.
- Navarro-López E.
- Acién G.
- López-Segura J.G.
- Lafarga T.
Journal of Water Process Engineering - 1/8/2022
- JCR Quartile: Q1 (2022)
- JCR Impact Factor: 7 (2022)
- Category normalized Impact: 0.871 (2022)
- CiteScore: 7.2 (2021)
- SJR: 1.027 (2021
- SNIP: 1.344 (2021
- JCR 5-year Impact Factor: 6.7
- JCR Categories: ENGINEERING, CHEMICAL
- Scopus
- ORCID
- Web of Science
Nutritional values of raw and cooked ‘calçots’ (Allium cepa L. resprouts), an expanding crop
- Sans, Silvia
- Bobo, Gloria
- Zudaire, Lorena
- Lafarga, Tomas
- Sabate, Josep
- Casals, Joan
- Simo, Joan
Journal of the Science of Food and Agriculture - 30/08/2019
- SJR Quartile: Q1
- JCR Impact Factor: 2.614 (2019)
- CiteScore: 5.5 (2020)
- SJR: 0.718 (2019
- SNIP: 1.12 (2019
- JCR 5-year Impact Factor: 2.945
- JCR Categories: FOOD SCIENCE & TECHNOLOGY
- SJR Categories: Agronomy and Crop Science (Q1); Biotechnology (Q2); Food Science (Q2); Nutrition and Dietetics (Q2)
- Scopus
- ORCID
- Web of Science
OPTIMIZATION OF A NEW CULTURE MEDIUM FOR THE LARGE‐SCALE PRODUCTION OF PROTEIN‐RICH ARTHROSPIRA PLATENSIS ( OSCILLATORIALES, CYANOPHYCEAE )
- Cintia Gómez
- Ana Guzmán‐Carrasco
- Tomas Lafarga
- Francisco Gabriel Acién‐Fernández
- W. Henley
JOURNAL OF PHYCOLOGY - 29/12/2020
- JCR Quartile: Q1 (2020)
- JCR Impact Factor: 2.923 (2022)
- Category normalized Impact: 1.123 (2020)
- CiteScore: 4.3 (2020)
- SJR: 0.85 (2020
- SNIP: 1.058 (2020
- JCR 5-year Impact Factor: 3.091
- JCR Categories: MARINE & FRESHWATER BIOLOGY
- Scopus
- ORCID
- OAI-PMH
- Web of Science
Bioactive hydrolysates from bovine blood globulins: Generation, characterisation, and in silico prediction of toxicity and allergenicity
- Lafarga, Tomas
- Wilm, Matthias
- Wynne, Kieran
- Hayes, Maria
Journal of Functional Foods - 1/06/2016
- SJR Quartile: Q1
- JCR Impact Factor: 3.144 (2016)
- CiteScore: 6.8 (2020)
- SJR: 1.19 (2016
- SNIP: 1.262 (2016
- JCR 5-year Impact Factor: 3.46
- JCR Categories: FOOD SCIENCE & TECHNOLOGY
- SJR Categories: Food Science (Q1); Medicine (miscellaneous) (Q1); Nutrition and Dietetics (Q2)
- Scopus
- ORCID
- Web of Science
Oil and Oilseed Processing
Wiley - 4/05/2021
- ORCID
Production and Consumption of Oils and Oilseeds
Oil and Oilseed Processing - 4/05/2021
- ORCID
Potential Applications of Plant‐Derived Proteins in the Food Industry
Novel Proteins for Food, Pharmaceuticals and Agriculture: Sources, Applications and Advances - 3/12/2018
- ORCID
Pulsed electric fields for the extraction of lipids, pigments, and polyphenols from cultured microalgae
Innovative and Emerging Technologies in the Bio-marine Food Sector - 2022
10.1016/b978-0-12-820096-4.00010-9
- ORCID
Microalgal protein production: current needs and challenges
- Villaró S.
- Acién G.
- Fernández-Sevilla J.M.
- Lafarga T.
Future Proteins: Sources, Processing, Applications and the Bioeconomy - 1/1/2023
10.1016/b978-0-323-91739-1.00008-8
Cultured Microalgae for the Food Industry
Elsevier - 2021
- ORCID
Microalgae as a source of pigments for food applications
Cultured Microalgae for the Food Industry - 2021
10.1016/b978-0-12-821080-2.00014-9
- ORCID
Consumer acceptance and attitudes toward microalgae and microalgal-derived products as food
- Villaró S.
- Viñas I.
- Lafarga T.
Cultured Microalgae for the Food Industry - 1/1/2021
10.1016/b978-0-12-821080-2.00001-0
- Scopus
- ORCID
Carotenoids from microalgae
- Lafarga, T.
- Clemente, I.
- Garcia-Vaquero, M.
- Galanakis, CM
Carotenoids: Properties, Processing and Applications - 2020
10.1016/b978-0-12-817067-0.00005-1
- ORCID
- Web of Science
Seaweed and milk derived bioactive peptides and small molecules in functional foods and cosmeceuticals
- Hayes, Maria
- Garcia-Garcia, Melani
- Fitzgerald, Ciaran
- Lafarga, Tomas
- Gupta, VK
- Tuohy, MG
- Lohani, M
- ODonovan, A
Biotechnology of Bioactive Compounds: Sources and Applications - 6/4/2015
- Scopus
- ORCID
- Web of Science
This author has no conferences.
This author has no patents.
Non‐thermal Processing Technologies
Food Formulation - 5/03/2021
- ORCID
Contact info
Department: Ingeniería Química
Email: tomaslafarga@gmail.com
h index
Scopus: 24
Web of Science: 29
i10 index
Scopus: 45
Web of Science: 60
Research groups
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Desalación y fotosíntesis
Role: Miembro
Author profiles
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ORCID
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Web of Science ResearcherID
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Scopus Author ID
Research projects at UAL
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Acronym TED2021-131511A-I00Since: December 1, 2022Until: December 1, 2024Funded by: Ministerio de Ciencia e InnovaciónFunding / grant amount: 160,000.00 EURPrincipal Investigator (PI)Role: Investigador principal
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Acronym 101060991Since: July 1, 2022Until: June 30, 2026Funded by: HORIZONFunding / grant amount: 515,000.00 EUR
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Acronym NoneSince: February 15, 2022Until: August 31, 2024Funded by: H2020Funding / grant amount: 43,655.00 EUR
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Acronym PDC2021-121861-C21Since: December 1, 2021Until: November 30, 2023Funded by: Ministerio de Ciencia e InnovaciónFunding / grant amount: 87,400.00 EURRole: Investigador
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Acronym P20_00800Since: October 5, 2021Until: December 31, 2022Funded by: JUNTAFunding / grant amount: 130,000.00 EURRole: Investigador
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Acronym P20_00812Since: October 5, 2021Until: December 31, 2022Funded by: JUNTAFunding / grant amount: 125,000.00 EURRole: Investigador
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Acronym UAL2020-AGR-A1945Since: January 1, 2021Until: December 31, 2022Funded by: Universidad de AlmeríaFunding / grant amount: 30,000.00 EURPrincipal Investigator (PI)Role: Investigador principal
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Acronym PRODIGIOSince: January 1, 2021Until: December 31, 2023Funded by: NaNFunding / grant amount: 288,250.00 EURRole: Investigador