Lafarga Poyo, Tomás Valentín Author
Bioaccessibility of polyphenols and antioxidant capacity of fresh or minimally processed modern or traditional lettuce (Lactuca sativa L.) varieties
- Lafarga T.
- Villaró S.
- Rivera A.
- Bobo G.
- Aguiló-Aguayo I.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE - 1/2/2020
- JCR Impact Factor: 2.701 (2020)
- CiteScore: 6.5 (2022)
- SJR: 0.656 (2020
- SNIP: 1.079 (2020
- JCR 5-year Impact Factor: 3.574
- JCR Categories: FOOD SCIENCE & TECHNOLOGY
- Scopus
- ORCID
- Web of Science
Effects of thermal and non-thermal processing of cruciferous vegetables on glucosinolates and its derived forms
- Lafarga, Tomas
- Bobo, Gloria
- Vinas, Inmaculada
- Collazo, Cyrelys
- Aguilo-Aguayo, Ingrid
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE - 1/06/2018
- SJR Quartile: Q1
- JCR Impact Factor: 1.85 (2018)
- CiteScore: 3.8 (2020)
- SJR: 0.786 (2018
- SNIP: 1.225 (2018
- JCR 5-year Impact Factor: 2.391
- JCR Categories: FOOD SCIENCE & TECHNOLOGY
- SJR Categories: Food Science (Q1)
- Scopus
- ORCID
- Web of Science
Antioxidant and antimicrobial activities of ginseng extract, ferulic acid, and noni juice: Evaluation of their potential to be incorporated in food
- Nicolau-Lapeña I.
- Abadias M.
- Bobo G.
- Lafarga T.
- Viñas I.
- Aguiló-Aguayo I.
JOURNAL OF FOOD PROCESSING AND PRESERVATION - 1/1/2021
- JCR Quartile: Q3 (2021)
- JCR Impact Factor: 2.609 (2022)
- Category normalized Impact: 0.258 (2021)
- CiteScore: 2.8 (2020)
- SJR: 0.511 (2020
- SNIP: 0.801 (2020
- JCR 5-year Impact Factor: 2.61
- JCR Categories: FOOD SCIENCE & TECHNOLOGY
- Scopus
- ORCID
- Web of Science
Effect of storage on total phenolics, antioxidant capacity, and physicochemical properties of blueberry (Vaccinium corymbosum L.) jam
- Lafarga, Tomas
- Aguilo-Aguayo, Ingrid
- Bobo, Gloria
- Chung, Andrea V.
- Tiwari, Brijesh K.
JOURNAL OF FOOD PROCESSING AND PRESERVATION - 1/07/2018
- SJR Quartile: Q2
- JCR Impact Factor: 1.288 (2018)
- CiteScore: 2.8 (2020)
- SJR: 0.491 (2018
- SNIP: 0.68 (2018
- JCR 5-year Impact Factor: 1.342
- JCR Categories: FOOD SCIENCE & TECHNOLOGY
- SJR Categories: Chemical Engineering (miscellaneous) (Q2); Chemistry (miscellaneous) (Q2); Food Science (Q2)
- Scopus
- ORCID
- Web of Science
Bioaccessibility, physicochemical, sensorial, and nutritional characteristics of bread containing broccoli co-products
- Lafarga, Tomas
- Gallagher, Eimear
- Bademunt, Ariadna
- Vinas, Inmaculada
- Bobo, Gloria
- Villaro, Silvia
- Aguilo-Aguayo, Ingrid
JOURNAL OF FOOD PROCESSING AND PRESERVATION - 1/02/2019
- SJR Quartile: Q2
- JCR Impact Factor: 1.405 (2019)
- CiteScore: 3.4 (2022)
- SJR: 0.465 (2019
- SNIP: 0.632 (2019
- JCR 5-year Impact Factor: 1.517
- JCR Categories: FOOD SCIENCE & TECHNOLOGY
- SJR Categories: Chemical Engineering (miscellaneous) (Q2); Chemistry (miscellaneous) (Q2); Food Science (Q2)
- Scopus
- ORCID
- Web of Science
GENERATION OF BIOACTIVE HYDROLYSATES AND PEPTIDES FROM BOVINE HEMOGLOBIN WITH IN VITRO RENIN, ANGIOTENSIN-I-CONVERTING ENZYME AND DIPEPTIDYL PEPTIDASE-IV INHIBITORY ACTIVITIES
- Lafarga, Tomas
- Rai, Dilip K.
- O'Connor, Paula
- Hayes, Maria
JOURNAL OF FOOD BIOCHEMISTRY - 1/10/2016
- SJR Quartile: Q2
- JCR Impact Factor: 1 (2016)
- CiteScore: 2.8 (2020)
- SJR: 0.397 (2016
- SNIP: 0.582 (2016
- JCR 5-year Impact Factor: 0.983
- JCR Categories: FOOD SCIENCE & TECHNOLOGY
- SJR Categories: Food Science (Q2); Biophysics (Q3); Pharmacology (Q3); Cell Biology (Q4)
- Scopus
- ORCID
- Web of Science
Bioactivity of bovine lung hydrolysates prepared using papain, pepsin, and Alcalase
- O'Sullivan, Siobhan M.
- Lafarga, Tomas
- Hayes, Maria
- O'Brien, Nora M.
JOURNAL OF FOOD BIOCHEMISTRY - 1/12/2017
- SJR Quartile: Q2
- JCR Impact Factor: 1.552 (2017)
- CiteScore: 2.8 (2020)
- SJR: 0.414 (2017
- SNIP: 0.755 (2017
- JCR 5-year Impact Factor: 1.328
- JCR Categories: FOOD SCIENCE & TECHNOLOGY
- SJR Categories: Food Science (Q2); Biophysics (Q3); Pharmacology (Q3); Cell Biology (Q4)
- Scopus
- ORCID
- Web of Science
Bioactive peptides derived from bovine and porcine co-products: A review
- Lafarga, Tomas
- Alvarez, Carlos
- Hayes, Maria
JOURNAL OF FOOD BIOCHEMISTRY - 1/12/2017
- SJR Quartile: Q2
- JCR Impact Factor: 1.552 (2017)
- CiteScore: 2.8 (2020)
- SJR: 0.414 (2017
- SNIP: 0.755 (2017
- JCR 5-year Impact Factor: 1.328
- JCR Categories: FOOD SCIENCE & TECHNOLOGY
- SJR Categories: Food Science (Q2); Biophysics (Q3); Pharmacology (Q3); Cell Biology (Q4)
- Scopus
- ORCID
- Web of Science
Pilot-scale annual production of Scenedesmus almeriensis using diluted pig slurry as the nutrient source: Reduction of water losses in thin-layer cascade reactors
- Martina Ciardi
- Cintia Gómez-Serrano
- Tomás Lafarga
- Alicia González-Céspedes
- Gabriel Acién
- José Gabriel López-Segura
- José María Fernández-Sevilla
Journal of Cleaner Production - 20/05/2022
- JCR Quartile: Q1 (2022)
- JCR Impact Factor: 11.1 (2022)
- Category normalized Impact: 1.62 (2022)
- CiteScore: 15.8 (2021)
- SJR: 1.921 (2021
- SNIP: 2.444 (2021
- JCR 5-year Impact Factor: 11
- JCR Categories: ENVIRONMENTAL SCIENCES
- Scopus
- ORCID
- Web of Science
Prawn Chitosan Containing Bread: Assessment of Functional, Bioactive and Sensory Qualities
- Lafarga, Tomas
- Hayes, Maria
- Valverde, Juan
- Walsh, Des
- Gallagher, Eimear
Journal of Chitin and Chitosan Science - 1/09/2013
- 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