Lafarga Poyo, Tomás Valentín Author
Decontamination of Listeria innocua from fresh-cut broccoli using UV-C applied in water or peroxyacetic acid, and dry-pulsed light
- Collazo C.
- Charles F.
- Aguiló-Aguayo I.
- Marín-Sáez J.
- Lafarga T.
- Abadias M.
- Viñas I.
Innovative Food Science and Emerging Technologies - 1/3/2019
- JCR Quartile: Q1 (2019)
- SJR Quartile: Q1
- JCR Impact Factor: 4.477 (2022)
- Category normalized Impact: 0.919 (2019)
- CiteScore: 8.2 (2020)
- SJR: 1.427 (2019
- SNIP: 1.586 (2019
- JCR 5-year Impact Factor: 4.553
- JCR Categories: FOOD SCIENCE & TECHNOLOGY
- SJR Categories: Chemistry (miscellaneous) (Q1); Food Science (Q1); Industrial and Manufacturing Engineering (Q1)
- Scopus
- ORCID
- Web of Science
Effect of steaming and sous vide processing on the total phenolic content, vitamin C and antioxidant potential of the genus Brassica
- Lafarga, Tomas
- Vinas, Inmaculada
- Bobo, Gloria
- Simo, Joan
- Aguilo-Aguayo, Ingrid
Innovative Food Science and Emerging Technologies - 1/06/2018
- SJR Quartile: Q1
- JCR Impact Factor: 4.085 (2018)
- CiteScore: 8.2 (2020)
- SJR: 1.43 (2018
- SNIP: 1.488 (2018
- JCR 5-year Impact Factor: 4.41
- JCR Categories: FOOD SCIENCE & TECHNOLOGY
- SJR Categories: Chemistry (miscellaneous) (Q1); Food Science (Q1); Industrial and Manufacturing Engineering (Q1)
- Scopus
- ORCID
- Web of Science
Strategies to reduce microbial risk and improve quality of fresh and processed strawberries: A review
- Lafarga, Tomas
- Colas-Meda, Pilar
- Abadias, Maribel
- Aguilo-Aguayo, Ingrid
- Bobo, Gloria
- Vinas, Inmaculada
Innovative Food Science and Emerging Technologies - 1/03/2019
- SJR Quartile: Q1
- JCR Impact Factor: 4.477 (2019)
- CiteScore: 8.2 (2020)
- SJR: 1.427 (2019
- SNIP: 1.586 (2019
- JCR 5-year Impact Factor: 4.553
- JCR Categories: FOOD SCIENCE & TECHNOLOGY
- SJR Categories: Chemistry (miscellaneous) (Q1); Food Science (Q1); Industrial and Manufacturing Engineering (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
Online tools to support teaching and training activities in chemical engineering: enzymatic proteolysis
- Villaró-Cos S.
- Lafarga T.
Frontiers in Education - 1/1/2023
Integrating microalgae-based wastewater treatment, biostimulant production, and hydroponic cultivation: a sustainable approach to water management and crop production
- Morillas-España A.
- Pérez-Crespo R.
- Villaró-Cos S.
- Rodríguez-Chikri L.
- Lafarga T.
Frontiers in Bioengineering and Biotechnology - 1/1/2024
Effects of long-term controlled atmosphere storage, minimal processing, and packaging on quality attributes of calçots (Allium cepa L.)
Food Science and Technology International - 1/07/2020
- JCR Impact Factor: 2.023 (2020)
- CiteScore: 3.3 (2020)
- SJR: 0.523 (2020
- SNIP: 0.847 (2020
- JCR 5-year Impact Factor: 2.24
- JCR Categories: FOOD SCIENCE & TECHNOLOGY
- Scopus
- ORCID
- Web of Science
Effect of ultrasound processing on the bioaccessibility of phenolic compounds and antioxidant capacity of selected vegetables
- Lafarga T.
- Rodríguez-Roque M.
- Bobo G.
- Villaró S.
- Aguiló-Aguayo I.
FOOD SCIENCE AND BIOTECHNOLOGY - 1/12/2019
- SJR Quartile: Q2
- JCR Impact Factor: 1.513 (2019)
- CiteScore: 5.6 (2022)
- SJR: 0.443 (2019
- SNIP: 0.629 (2019
- JCR 5-year Impact Factor: 1.421
- JCR Categories: FOOD SCIENCE & TECHNOLOGY
- SJR Categories: Food Science (Q2); Applied Microbiology and Biotechnology (Q3); Biotechnology (Q3)
- Scopus
- ORCID
- Web of Science
Predicted Release and Analysis of Novel ACE-I, Renin, and DPP-IV Inhibitory Peptides from Common Oat (Avena sativa) Protein Hydrolysates Using in Silico Analysis
- Bleakley, Stephen
- Hayes, Maria
- O' Shea, Nora
- Gallagher, Eimear
- Lafarga, Tomas
FOODS - 1/12/2017
- CiteScore: 3 (2020)
- SNIP: 0.92 (2017
- Scopus
- ORCID
- 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
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