Lafarga Poyo, Tomás Valentín Author
Effect of pre-treatment on the generation of dipeptidyl peptidase-IV-and prolyl endopeptidase-inhibitory hydrolysates from bovine lung
- Lafarga, T.
- Hayes, M.
Irish Journal of Agricultural and Food Research - 1/01/2017
- SJR Quartile: Q4
- JCR Impact Factor: 0.303 (2017)
- CiteScore: 2.8 (2020)
- SJR: 0.19 (2017
- SNIP: 0.322 (2017
- JCR 5-year Impact Factor: 0.973
- JCR Categories: FOOD SCIENCE & TECHNOLOGY
- SJR Categories: Agronomy and Crop Science (Q4); Animal Science and Zoology (Q4); Ecology (Q4); Food Science (Q4)
- Scopus
- ORCID
- Web of Science
Steaming and sous-vide: Effects on antioxidant activity, vitamin C, and total phenolic content of Brassica vegetables
- Lafarga, Tomas
- Bobo, Gloria
- Vinas, Inmaculada
- Zudaire, Lorena
- Simo, Joan
- Aguilo-Aguayo, Ingrid
INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE - 1/10/2018
- SJR Quartile: Q1
- CiteScore: 3.3 (2020)
- SJR: 0.422 (2018
- SNIP: 1.245 (2018
- SJR Categories: Cultural Studies (Q1); Food Science (Q2)
- Scopus
- ORCID
- 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
- ORCID
- Web of Science
Bioaccessibility and antioxidant activity of phenolic compounds in cooked pulses
- Lafarga, Tomas
- Villaro, Silvia
- Bobo, Gloria
- Simo, Joan
- Aguilo-Aguayo, Ingrid
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY - 1/05/2019
- SJR Quartile: Q1
- JCR Impact Factor: 2.773 (2019)
- CiteScore: 5.6 (2022)
- SJR: 0.798 (2019
- SNIP: 1.055 (2019
- JCR 5-year Impact Factor: 2.516
- JCR Categories: FOOD SCIENCE & TECHNOLOGY
- SJR Categories: Food Science (Q1); Industrial and Manufacturing Engineering (Q1)
- Scopus
- ORCID
- Web of Science
Extremophile microalgae as feedstock for high‐value carotenoids: A review
- Tomás Lafarga
- Ana Sánchez‐Zurano
- Ainoa Morillas‐España
- Francisco Gabriel Acién‐Fernández
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY - 1/05/2021
- JCR Quartile: Q2 (2021)
- JCR Impact Factor: 3.612 (2022)
- Category normalized Impact: 0.541 (2021)
- CiteScore: 4.9 (2020)
- SJR: 0.831 (2020
- SNIP: 1.049 (2020
- JCR 5-year Impact Factor: 3.575
- JCR Categories: FOOD SCIENCE & TECHNOLOGY
- Scopus
- ORCID
- Web of Science
Potential of pulse-derived proteins for developing novel vegan edible foams and emulsions
- Lafarga, Tomas
- Alvarez, Carlos
- Villaro, Silvia
- Bobo, Gloria
- Aguilo-Aguayo, Ingrid
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY - 1/07/2019
- SJR Quartile: Q1
- JCR Impact Factor: 2.773 (2019)
- CiteScore: 5.6 (2022)
- SJR: 0.831 (2020
- SNIP: 1.02 (2020
- JCR 5-year Impact Factor: 2.516
- JCR Categories: FOOD SCIENCE & TECHNOLOGY
- SJR Categories: Food Science (Q1); Industrial and Manufacturing Engineering (Q1)
- Scopus
- ORCID
- Web of Science
Proteins isolated from Ganxet common bean (Phaseolus vulgaris L.) landrace: techno-functional and antioxidant properties
- Aguiló-Aguayo I.
- Álvarez C.
- Saperas M.
- Rivera A.
- Abadias M.
- Lafarga T.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY - 1/1/2021
- JCR Quartile: Q2 (2021)
- JCR Impact Factor: 3.612 (2022)
- Category normalized Impact: 0.387 (2021)
- CiteScore: 4.9 (2020)
- SJR: 0.831 (2020
- SNIP: 1.049 (2020
- JCR 5-year Impact Factor: 3.575
- JCR Categories: FOOD SCIENCE & TECHNOLOGY
- Scopus
- ORCID
- Web of Science
Physiochemical and nutritional characteristics, bioaccessibility and sensory acceptance of baked crackers containing broccoli co-products
- Lafarga, Tomas
- Gallagher, Eimear
- Bademunt, Ariadna
- Bobo, Gloria
- Echeverria, Gemma
- Vinas, Inmaculada
- Aguilo-Aguayo, Ingrid
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY - 1/03/2019
- SJR Quartile: Q1
- JCR Impact Factor: 2.773 (2019)
- CiteScore: 4.9 (2020)
- SJR: 0.798 (2019
- SNIP: 1.062 (2019
- JCR 5-year Impact Factor: 2.516
- JCR Categories: FOOD SCIENCE & TECHNOLOGY
- SJR Categories: Food Science (Q1); Industrial and Manufacturing Engineering (Q1)
- Scopus
- ORCID
- Web of Science
Anti-proliferative activity of bovine blood hydrolysates towards cancer cells in culture
- O'Sullivan, Siobhan M.
- Lafarga, Tomas
- Hayes, Maria
- O'Brien, Nora M.
International Journal of Food Science and Technology - 1/04/2017
- SJR Quartile: Q1
- JCR Impact Factor: 2.383 (2017)
- CiteScore: 4.9 (2020)
- SJR: 0.909 (2017
- SNIP: 1.072 (2017
- JCR 5-year Impact Factor: 2.173
- JCR Categories: FOOD SCIENCE & TECHNOLOGY
- SJR Categories: Food Science (Q1); Industrial and Manufacturing Engineering (Q1)
- Scopus
- ORCID
- Web of Science
Water UV-C treatment alone or in combination with peracetic acid: A technology to maintain safety and quality of strawberries
- Nicolau-Lapeña I.
- Abadias M.
- Viñas I.
- Bobo G.
- Lafarga T.
- Ribas-Agustí A.
- Aguiló-Aguayo I.
International Journal of Food Microbiology - 16/12/2020
10.1016/j.ijfoodmicro.2020.108887
- SJR Quartile: Q1
- JCR Impact Factor: 5.277 (2020)
- CiteScore: 8.5 (2020)
- SJR: 1.31 (2020
- SNIP: 1.633 (2020
- JCR 5-year Impact Factor: 5.388
- JCR Categories: FOOD SCIENCE & TECHNOLOGY
- SJR Categories: Food Science (Q1); Microbiology (Q1)
- 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