Lafarga Poyo, Tomás Valentín Author
Biorefinery Approach Applied to the Production of Food Colourants and Biostimulants from <i>Oscillatoria</i> sp.
- Ainoa Morillas-España
- Bermejo, Ruperto
- Roberto Abdala-Díaz
- Angela Ruiz Nieto
- Tomás Lafarga
- Gabriel Acien
- José María Fernández Sevilla
Biology - 28/08/2022
- JCR Quartile: Q2 (2022)
- JCR Impact Factor: 4.2 (2022)
- Category normalized Impact: 0.456 (2022)
- CiteScore: 2.8 (2021)
- SJR: 0.903 (2021
- SNIP: 1.167 (2021
- Scopus
- ORCID
- OAI-PMH
- Web of Science
Biostimulant Capacity of Chlorella and Chlamydopodium Species Produced Using Wastewater and Centrate
- Ainoa Morillas-España
- Ángela Ruiz-Nieto
- Tomás Lafarga
- Gabriel Acién
- Zouhayr Arbib
- Cynthia V. González-López
Biology - 20/07/2022
- JCR Quartile: Q2 (2022)
- JCR Impact Factor: 4.2 (2022)
- Category normalized Impact: 4.565 (2022)
- CiteScore: 2.8 (2021)
- SJR: 0.903 (2021
- SNIP: 1.167 (2021
- Scopus
- ORCID
- OAI-PMH
- Web of Science
Characterisation of the volatile profile of microalgae and cyanobacteria using solid-phase microextraction followed by gas chromatography coupled to mass spectrometry
- Moran L.
- Bou G.
- Aldai N.
- Ciardi M.
- Morillas-España A.
- Sánchez-Zurano A.
- Barron L.J.R.
- Lafarga T.
Scientific Reports - 7/3/2022
- JCR Quartile: Q2 (2022)
- JCR Impact Factor: 4.6 (2022)
- Category normalized Impact: 3.569 (2022)
- JCR 5-year Impact Factor: 4.9
- JCR Categories: MULTIDISCIPLINARY SCIENCES
- Scopus
- ORCID
- 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
Chitosan-containing bread made using marine shellfishery byproducts: Functional, bioactive, and quality assessment of the end product
- Lafarga, Tomas
- Gallagher, Eimear
- Walsh, Des
- Valverde, Juan
- Hayes, Maria
Journal of Agricultural and Food Chemistry - 18/09/2013
- SJR Quartile: Q1
- JCR Impact Factor: 3.107 (2013)
- CiteScore: 7.3 (2020)
- SJR: 1.43 (2013
- SNIP: 1.463 (2013
- JCR 5-year Impact Factor: 3.387
- JCR Categories: FOOD SCIENCE & TECHNOLOGY
- SJR Categories: Agricultural and Biological Sciences (miscellaneous) (Q1); Chemistry (miscellaneous) (Q1)
- Scopus
- ORCID
- Web of Science
Color of extra virgin olive oils enriched with carotenoids from microalgae: influence of ultraviolet exposure and heating
- M.C. Murillo
- A.B. García
- T. Lafarga
- M. Melgosa
- R. Bermejo
GRASAS Y ACEITES - 13/06/2022
- JCR Quartile: Q3 (2022)
- JCR Impact Factor: 1.4 (2022)
- Category normalized Impact: 1.033 (2022)
- CiteScore: 2.6 (2021)
- SJR: 0.311 (2021
- SNIP: 0.628 (2021
- JCR 5-year Impact Factor: 1.7
- JCR Categories: CHEMISTRY, APPLIED
- Scopus
- ORCID
- Web of Science
Composition of microalgae produced using different types of water and nutrient sources
- Villaró-Cos S.
- Cuaresma Franco M.
- García-Vaquero M.
- Morán L.
- Alarcón F.J.
- Lafarga T.
Algal Research - 1/3/2024
- CiteScore: 9 (2022)
- SJR: 0.889 (2022
- SNIP: 1.08 (2022
Consumer Attitudes towards Microalgae Production and Microalgae-Based Agricultural Products: The Cases of Almería (Spain) and Livorno (Italy)
- Tomás Lafarga
- Carlo Pieroni
- Giuliana D’Imporzano
- Lorenzo Maggioni
- Fabrizio Adani
- Gabriel Acién
ChemEngineering - 28/05/2021
10.3390/chemengineering5020027
- Category normalized Impact: 0.452 (2021)
- CiteScore: 2.5 (2020)
- SJR: 0.446 (2020
- SNIP: 0.649 (2020
- Scopus
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- OAI-PMH
- Web of Science
Consumer knowledge and attitudes towards microalgae as food: The case of Spain
- Lafarga T.
- Rodríguez-Bermúdez R.
- Morillas-España A.
- Villaró S.
- García-Vaquero M.
- Morán L.
- Sánchez-Zurano A.
- González-López C.V.
- Acién-Fernández F.G.
Algal Research-Biomass Biofuels and Bioproducts - 1/4/2021
- JCR Quartile: Q2 (2021)
- JCR Impact Factor: 5.276 (2022)
- Category normalized Impact: 4.763 (2021)
- CiteScore: 9 (2022)
- SJR: 0.878 (2021
- SNIP: 1.154 (2021
- JCR 5-year Impact Factor: 5.813
- JCR Categories: BIOTECHNOLOGY & APPLIED MICROBIOLOGY
- Scopus
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- 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
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
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
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
Oil and Oilseed Processing
Wiley - 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
Production and Consumption of Oils and Oilseeds
Oil and Oilseed Processing - 4/05/2021
- 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
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