Lafarga Poyo, Tomás Valentín Author
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
Optimisation of the pH and boiling conditions needed to obtain improved foaming and emulsifying properties of chickpea aquafaba using a response surface methodology
- Lafarga T.
- Villaró S.
- Bobo G.
- Aguiló-Aguayo I.
International Journal of Gastronomy and Food Science - 1/12/2019
- SJR Quartile: Q1
- JCR Impact Factor: 2.186 (2019)
- CiteScore: 4.5 (2022)
- SJR: 0.594 (2019
- SNIP: 1.291 (2019
- JCR Categories: FOOD SCIENCE & TECHNOLOGY
- SJR Categories: Cultural Studies (Q1); Food Science (Q2)
- Scopus
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- Web of Science
Optimisation of Scenedesmus almeriensis production using pig slurry as the sole nutrient source
- Ciardi M.
- Gómez-Serrano C.
- Morales-Amaral M.d.M.
- Acién G.
- Lafarga T.
- Fernández-Sevilla J.M.
Algal Research-Biomass Biofuels and Bioproducts - 1/1/2022
- JCR Quartile: Q2 (2022)
- JCR Impact Factor: 5.1 (2022)
- Category normalized Impact: 1.588 (2022)
- CiteScore: 7.4 (2021)
- SJR: 0.878 (2021
- SNIP: 1.178 (2021
- JCR 5-year Impact Factor: 5.5
- JCR Categories: BIOTECHNOLOGY & APPLIED MICROBIOLOGY
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- OAI-PMH
- Web of Science
Optimisation of protein recovery from arthrospira platensis by ultrasound-assisted isoelectric solubilisation/precipitation
- Sánchez-Zurano A.
- Morillas-España A.
- González-López C.V.
- Lafarga T.
Processes - 1/12/2020
- JCR Quartile: Q3 (2020)
- JCR Impact Factor: 2.847 (2022)
- Category normalized Impact: 0.832 (2020)
- CiteScore: 2.4 (2020)
- SJR: 0.414 (2020
- SNIP: 0.957 (2020
- JCR 5-year Impact Factor: 2.824
- JCR Categories: ENGINEERING, CHEMICAL
- Scopus
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- OAI-PMH
- Web of Science
Optimisation of Operational Conditions during the Production of Arthrospira platensis Using Pilot-Scale Raceway Reactors, Protein Extraction, and Assessment of their Techno-Functional Properties
- Silvia Villaró
- Ainoa Morillas-España
- Gabriel Acien
- Tomás Lafarga
Foods - 1/08/2022
- JCR Quartile: Q1 (2022)
- JCR Impact Factor: 5.2 (2022)
- Category normalized Impact: 1.586 (2022)
- CiteScore: 5.8 (2022)
- SJR: 0.771 (2022
- SNIP: 1.302 (2022
- JCR 5-year Impact Factor: 5.5
- JCR Categories: FOOD SCIENCE & TECHNOLOGY
- Scopus
- ORCID
- OAI-PMH
- Web of Science
Online tools to support teaching and training activities in chemical engineering: enzymatic proteolysis
- Villaró-Cos S.
- Lafarga T.
Frontiers in Education - 1/1/2023
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)
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Natural Occurrence, Legislation, and Determination of Aflatoxins Using Chromatographic Methods in Food: A Review (from 2010 to 2019)
- María Luisa Jiménez Medina
- Tomas Lafarga
- Antonia Garrido Frenich
- Roberto Romero-González
FOOD REVIEWS INTERNATIONAL - 22/12/2019
- JCR Quartile: Q1 (2019)
- SJR Quartile: Q1
- JCR Impact Factor: 4.113 (2022)
- Category normalized Impact: 0.151 (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)
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Microalgae for the Food Industry: From Biomass Production to the Development of Functional Foods
- Tomas Lafarga
- Gabriel Acien
Foods - 7/03/2022
- JCR Quartile: Q1 (2022)
- JCR Impact Factor: 5.2 (2022)
- CiteScore: 4.1 (2021)
- SJR: 0.726 (2021
- SNIP: 1.428 (2021
- JCR 5-year Impact Factor: 5.5
- JCR Categories: FOOD SCIENCE & TECHNOLOGY
- Scopus
- ORCID
- OAI-PMH
- Web of Science
Microalgae Derived Astaxanthin: Research and Consumer Trends and Industrial Use as Food
- Silvia Villaró
- Martina Ciardi
- Ainoa Morillas-España
- ana sanchez zurano
- Gabriel Acien
- Tomas Lafarga
Foods - 1/09/2021
- JCR Quartile: Q1 (2021)
- JCR Impact Factor: 5.561 (2022)
- Category normalized Impact: 2.097 (2021)
- CiteScore: 5.8 (2022)
- SJR: 0.726 (2021
- SNIP: 1.42 (2021
- JCR 5-year Impact Factor: 5.94
- JCR Categories: FOOD SCIENCE & TECHNOLOGY
- Scopus
- ORCID
- OAI-PMH
- 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
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
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
Oil and Oilseed Processing
Wiley - 4/05/2021
- 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
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
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
This author has no conferences.
This author has no patents.
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