Lafarga Poyo, Tomás Valentín Author
Effect of Thermosonication on the Bioaccessibility of Antioxidant Compounds and the Microbiological, Physicochemical, and Nutritional Quality of an Anthocyanin-Enriched Tomato Juice
- Lafarga, Tomas
- Ruiz-Aguirre, Isabel
- Abadias, Maribel
- Vinas, Inmaculada
- Bobo, Gloria
- Aguilo-Aguayo, Ingrid
Food and Bioprocess Technology - 1/01/2019
- SJR Quartile: Q1
- JCR Impact Factor: 3.356 (2019)
- CiteScore: 6.6 (2020)
- SJR: 1.078 (2019
- SNIP: 1.103 (2019
- JCR 5-year Impact Factor: 3.666
- JCR Categories: FOOD SCIENCE & TECHNOLOGY
- SJR Categories: Food Science (Q1); Industrial and Manufacturing Engineering (Q1); Process Chemistry and Technology (Q1); Safety, Risk, Reliability and Quality (Q1)
- Scopus
- ORCID
- Web of Science
Production of techno-functional proteins and plant biostimulants from Nannochloropsis gaditana
- Valero-Vizcaino A.
- Villaró-Cos S.
- Morillas-España A.
- Cerdá-Moreno C.
- Lafarga T.
Food Bioscience - 1/6/2024
- CiteScore: 5.6 (2022)
- SJR: 0.872 (2022
- SNIP: 1.136 (2022
In silico methods to identify meat-derived prolyl endopeptidase inhibitors
- Lafarga, Tomas
- O'Connor, Paula
- Hayes, Maria
FOOD CHEMISTRY - 15/05/2015
10.1016/j.foodchem.2014.11.150
- SJR Quartile: Q1
- JCR Impact Factor: 4.052 (2015)
- CiteScore: 11.9 (2020)
- SJR: 1.582 (2015
- SNIP: 1.999 (2015
- JCR 5-year Impact Factor: 4.232
- JCR Categories: CHEMISTRY, APPLIED
- SJR Categories: Analytical Chemistry (Q1); Food Science (Q1); Medicine (miscellaneous) (Q1)
- Scopus
- ORCID
- Web of Science
Decontamination of fresh-cut broccoli with a water–assisted UV-C technology and its combination with peroxyacetic acid
- Collazo C.
- Lafarga T.
- Aguiló-Aguayo I.
- Marín-Sáez J.
- Abadias M.
- Viñas I.
FOOD CONTROL - 1/11/2018
10.1016/j.foodcont.2018.05.046
- JCR Quartile: Q1 (2018)
- SJR Quartile: Q1
- JCR Impact Factor: 4.248 (2022)
- Category normalized Impact: 0.62 (2018)
- CiteScore: 9 (2020)
- SJR: 1.45 (2018
- SNIP: 1.79 (2018
- JCR 5-year Impact Factor: 4.391
- JCR Categories: FOOD SCIENCE & TECHNOLOGY
- SJR Categories: Biotechnology (Q1); Food Science (Q1)
- Scopus
- ORCID
- Web of Science
Strawberry sanitization by peracetic acid washing and its effect on fruit quality
- Nicolau-Lapena, Iolanda
- Abadias, Maribel
- Bobo, Gloria
- Aguilo-Aguayo, Ingrid
- Lafarga, Tomas
- Vinas, Inmaculada
FOOD MICROBIOLOGY - 1/10/2019
- SJR Quartile: Q1
- JCR Impact Factor: 4.155 (2019)
- CiteScore: 8.6 (2020)
- SJR: 1.318 (2019
- SNIP: 1.594 (2019
- JCR 5-year Impact Factor: 4.534
- JCR Categories: MICROBIOLOGY
- SJR Categories: Food Science (Q1); Microbiology (Q2)
- Scopus
- ORCID
- Web of Science
Production of enzymatic hydrolysates with in vitro antioxidant, antihypertensive, and antidiabetic properties from proteins derived from Arthrospira platensis
- Villaró S.
- Jiménez-Márquez S.
- Musari E.
- Bermejo R.
- Lafarga T.
Food Research International - 1/1/2023
- JCR Quartile: Q1 (2022)
- JCR Impact Factor: 8.1 (2022)
- Category normalized Impact: 0.397 (2023)
- CiteScore: 12 (2022)
- SJR: 1.36 (2022
- SNIP: 1.821 (2022
Spirulina for the food and functional food industries
- Lafarga T.
- Fernández-Sevilla J.M.
- González-López C.
- Acién-Fernández F.G.
Food Research International - 1/11/2020
- JCR Quartile: Q1 (2020)
- SJR Quartile: Q1
- JCR Impact Factor: 6.475 (2022)
- Category normalized Impact: 3.5 (2020)
- CiteScore: 8.1 (2020)
- SJR: 1.479 (2020
- SNIP: 1.816 (2020
- JCR 5-year Impact Factor: 6.508
- JCR Categories: FOOD SCIENCE & TECHNOLOGY
- SJR Categories: Food Science (Q1)
- Scopus
- ORCID
- Web of Science
Identification of bioactive peptides from a papain hydrolysate of bovine serum albumin and assessment of an antihypertensive effect in spontaneously hypertensive rats
- Lafarga, Tomas
- Aluko, Rotimi E.
- Rai, Dilip K.
- O'Connor, Paula
- Hayes, Maria
FOOD RESEARCH INTERNATIONAL - 1/03/2016
- SJR Quartile: Q1
- JCR Impact Factor: 3.086 (2016)
- CiteScore: 8.1 (2020)
- SJR: 1.612 (2016
- SNIP: 1.689 (2016
- JCR 5-year Impact Factor: 3.856
- JCR Categories: FOOD SCIENCE & TECHNOLOGY
- SJR Categories: Food Science (Q1)
- Scopus
- ORCID
- Web of Science
Bioactive protein hydrolysates in the functional food ingredient industry: Overcoming current challenges
- Lafarga, Tomas
- Hayes, Maria
FOOD REVIEWS INTERNATIONAL - 4/5/2017
- SJR Quartile: Q1
- JCR Impact Factor: 3.1 (2017)
- CiteScore: 9.3 (2020)
- SJR: 0.937 (2017
- SNIP: 1.294 (2017
- JCR 5-year Impact Factor: 3.635
- JCR Categories: NUTRITION & DIETETICS
- SJR Categories: Chemical Engineering (miscellaneous) (Q1); Food Science (Q1)
- Scopus
- ORCID
- Web of Science
Cultured Microalgae and Compounds Derived Thereof for Food Applications: Strain Selection and Cultivation, Drying, and Processing Strategies
- Lafarga, Tomas
FOOD REVIEWS INTERNATIONAL - 21/08/2019
- JCR Quartile: Q1 (2019)
- SJR Quartile: Q1
- JCR Impact Factor: 4.113 (2022)
- Category normalized Impact: 0.929 (2019)
- CiteScore: 9.3 (2020)
- SJR: 1.228 (2020
- SNIP: 1.985 (2020
- JCR 5-year Impact Factor: 4.101
- JCR Categories: NUTRITION & DIETETICS
- SJR Categories: Chemical Engineering (miscellaneous) (Q1); Food Science (Q1)
- Scopus
- 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
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
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
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
Cultured Microalgae for the Food Industry
Elsevier - 2021
- 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
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
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
Production and Consumption of Oils and Oilseeds
Oil and Oilseed Processing - 4/05/2021
- ORCID
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
-
Desalación y fotosíntesis
Role: Miembro
Author profiles
-
ORCID
-
Web of Science ResearcherID
-
Scopus Author ID
Research projects at UAL
-
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
-
Acronym 101060991Since: July 1, 2022Until: June 30, 2026Funded by: HORIZONFunding / grant amount: 515,000.00 EUR
-
Acronym NoneSince: February 15, 2022Until: August 31, 2024Funded by: H2020Funding / grant amount: 43,655.00 EUR
-
Acronym PDC2021-121861-C21Since: December 1, 2021Until: November 30, 2023Funded by: Ministerio de Ciencia e InnovaciónFunding / grant amount: 87,400.00 EURRole: Investigador
-
Acronym P20_00800Since: October 5, 2021Until: December 31, 2022Funded by: JUNTAFunding / grant amount: 130,000.00 EURRole: Investigador
-
Acronym P20_00812Since: October 5, 2021Until: December 31, 2022Funded by: JUNTAFunding / grant amount: 125,000.00 EURRole: Investigador
-
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
-
Acronym PRODIGIOSince: January 1, 2021Until: December 31, 2023Funded by: NaNFunding / grant amount: 288,250.00 EURRole: Investigador