Lafarga Poyo, Tomás Valentín Author
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
Effect of Thermosonication on the Bioaccessibility of Antioxidant Compounds and the Microbiological, Physicochemical, and Nutritional Quality of an Anthocyanin-Enriched Tomato Juice
- Lafarga, Tomas
- Ruiz-Aguirre, Isabel
- Abadias, Maribel
- Vinas, Inmaculada
- Bobo, Gloria
- Aguilo-Aguayo, Ingrid
Food and Bioprocess Technology - 1/01/2019
- SJR Quartile: Q1
- JCR Impact Factor: 3.356 (2019)
- CiteScore: 6.6 (2020)
- SJR: 1.078 (2019
- SNIP: 1.103 (2019
- JCR 5-year Impact Factor: 3.666
- JCR Categories: FOOD SCIENCE & TECHNOLOGY
- SJR Categories: Food Science (Q1); Industrial and Manufacturing Engineering (Q1); Process Chemistry and Technology (Q1); Safety, Risk, Reliability and Quality (Q1)
- 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
Decontamination of fresh-cut broccoli with a water–assisted UV-C technology and its combination with peroxyacetic acid
- Collazo C.
- Lafarga T.
- Aguiló-Aguayo I.
- Marín-Sáez J.
- Abadias M.
- Viñas I.
FOOD CONTROL - 1/11/2018
10.1016/j.foodcont.2018.05.046
- JCR Quartile: Q1 (2018)
- SJR Quartile: Q1
- JCR Impact Factor: 4.248 (2022)
- Category normalized Impact: 0.62 (2018)
- CiteScore: 9 (2020)
- SJR: 1.45 (2018
- SNIP: 1.79 (2018
- JCR 5-year Impact Factor: 4.391
- JCR Categories: FOOD SCIENCE & TECHNOLOGY
- SJR Categories: Biotechnology (Q1); Food Science (Q1)
- 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
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
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
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
Bioactive protein hydrolysates in the functional food ingredient industry: Overcoming current challenges
- Lafarga, Tomas
- Hayes, Maria
FOOD REVIEWS INTERNATIONAL - 4/5/2017
- SJR Quartile: Q1
- JCR Impact Factor: 3.1 (2017)
- CiteScore: 9.3 (2020)
- SJR: 0.937 (2017
- SNIP: 1.294 (2017
- JCR 5-year Impact Factor: 3.635
- JCR Categories: NUTRITION & DIETETICS
- SJR Categories: Chemical Engineering (miscellaneous) (Q1); Food Science (Q1)
- 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
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
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
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
Oil and Oilseed Processing
Wiley - 4/05/2021
- ORCID
Production and Consumption of Oils and Oilseeds
Oil and Oilseed Processing - 4/05/2021
- 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
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
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
h index
Scopus: 26
Web of Science: 29
i10 index
Scopus: 58
Web of Science: 60
Research groups
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Desalación y fotosíntesis
Role: Miembro
Author profiles
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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