Lafarga Poyo, Tomás Valentín Author
Prawn Chitosan Containing Bread: Assessment of Functional, Bioactive and Sensory Qualities
- Lafarga, Tomas
- Hayes, Maria
- Valverde, Juan
- Walsh, Des
- Gallagher, Eimear
Journal of Chitin and Chitosan Science - 1/09/2013
- 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
Identification of novel dipeptidyl peptidase-IV and angiotensin-I-converting enzyme inhibitory peptides from meat proteins using in silico analysis
- Lafarga, Tomas
- O'Connor, Paula
- Hayes, Maria
PEPTIDES - 1/09/2014
10.1016/j.peptides.2014.07.005
- SJR Quartile: Q2
- JCR Impact Factor: 2.618 (2014)
- CiteScore: 5.6 (2020)
- SJR: 0.964 (2014
- SNIP: 0.928 (2014
- JCR 5-year Impact Factor: 2.429
- JCR Categories: PHARMACOLOGY & PHARMACY
- SJR Categories: Biochemistry (Q2); Endocrinology (Q2); Physiology (Q2); Cellular and Molecular Neuroscience (Q4)
- Scopus
- ORCID
- Web of Science
Bioactive peptides from meat muscle and by-products: generation, functionality and application as functional ingredients
- Lafarga, Tomas
- Hayes, Maria
MEAT SCIENCE - 1/10/2014
- SJR Quartile: Q1
- JCR Impact Factor: 2.615 (2014)
- CiteScore: 7.9 (2020)
- SJR: 1.482 (2014
- SNIP: 1.897 (2014
- JCR 5-year Impact Factor: 3.083
- JCR Categories: FOOD SCIENCE & TECHNOLOGY
- SJR Categories: Food Science (Q1)
- Scopus
- ORCID
- Web of Science
In silico methods to identify meat-derived prolyl endopeptidase inhibitors
- Lafarga, Tomas
- O'Connor, Paula
- Hayes, Maria
FOOD CHEMISTRY - 15/05/2015
10.1016/j.foodchem.2014.11.150
- SJR Quartile: Q1
- JCR Impact Factor: 4.052 (2015)
- CiteScore: 11.9 (2020)
- SJR: 1.582 (2015
- SNIP: 1.999 (2015
- JCR 5-year Impact Factor: 4.232
- JCR Categories: CHEMISTRY, APPLIED
- SJR Categories: Analytical Chemistry (Q1); Food Science (Q1); Medicine (miscellaneous) (Q1)
- Scopus
- ORCID
- Web of Science
A Bovine Fibrinogen-Enriched Fraction as a Source of Peptides with in Vitro Renin and Angiotensin-I-Converting Enzyme Inhibitory Activities
- Lafarga, Tomas
- Rai, Dilip K.
- O'Connor, Paula
- Hayes, Maria
Journal of Agricultural and Food Chemistry - 7/10/2015
- SJR Quartile: Q1
- JCR Impact Factor: 2.857 (2015)
- CiteScore: 7.3 (2020)
- SJR: 1.224 (2015
- SNIP: 1.27 (2015
- JCR 5-year Impact Factor: 3.308
- JCR Categories: AGRICULTURE, MULTIDISCIPLINARY
- SJR Categories: Agricultural and Biological Sciences (miscellaneous) (Q1); Chemistry (miscellaneous) (Q1)
- Scopus
- ORCID
- Web of Science
Identification of bioactive peptides from a papain hydrolysate of bovine serum albumin and assessment of an antihypertensive effect in spontaneously hypertensive rats
- Lafarga, Tomas
- Aluko, Rotimi E.
- Rai, Dilip K.
- O'Connor, Paula
- Hayes, Maria
FOOD RESEARCH INTERNATIONAL - 1/03/2016
- SJR Quartile: Q1
- JCR Impact Factor: 3.086 (2016)
- CiteScore: 8.1 (2020)
- SJR: 1.612 (2016
- SNIP: 1.689 (2016
- JCR 5-year Impact Factor: 3.856
- JCR Categories: FOOD SCIENCE & TECHNOLOGY
- SJR Categories: Food Science (Q1)
- Scopus
- ORCID
- Web of Science
Addition of an Enzymatic Hydrolysate of Bovine Globulins to Bread and Determination of Hypotensive Effects in Spontaneously Hypertensive Rats
- Lafarga, Tomas
- Gallagher, Eimear
- Aluko, Rotimi E.
- Auty, Mark A. E.
- Hayes, Maria
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY - 2/03/2016
- SJR Quartile: Q1
- JCR Impact Factor: 3.154 (2016)
- CiteScore: 7.3 (2020)
- SJR: 1.305 (2016
- SNIP: 1.35 (2016
- JCR 5-year Impact Factor: 3.504
- JCR Categories: AGRICULTURE, MULTIDISCIPLINARY
- SJR Categories: Agricultural and Biological Sciences (miscellaneous) (Q1); Chemistry (miscellaneous) (Q1)
- Scopus
- ORCID
- Web of Science
Bioactive hydrolysates from bovine blood globulins: Generation, characterisation, and in silico prediction of toxicity and allergenicity
- Lafarga, Tomas
- Wilm, Matthias
- Wynne, Kieran
- Hayes, Maria
Journal of Functional Foods - 1/06/2016
- SJR Quartile: Q1
- JCR Impact Factor: 3.144 (2016)
- CiteScore: 6.8 (2020)
- SJR: 1.19 (2016
- SNIP: 1.262 (2016
- JCR 5-year Impact Factor: 3.46
- JCR Categories: FOOD SCIENCE & TECHNOLOGY
- SJR Categories: Food Science (Q1); Medicine (miscellaneous) (Q1); Nutrition and Dietetics (Q2)
- Scopus
- ORCID
- Web of Science
Potential bioactivity of hydrolysates derived from bovine lung
- O'Sullivan, S. M.
- Lafarga, T.
- Hayes, M.
- O'Brien, N. M.
Proceedings of the Nutrition Society - 11/07/2016
- SJR Quartile: Q1
- JCR Impact Factor: 4.421 (2016)
- JCR 5-year Impact Factor: 4.797
- JCR Categories: NUTRITION & DIETETICS
- SJR Categories: Medicine (miscellaneous) (Q1); Nutrition and Dietetics (Q1)
- 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
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
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
Oil and Oilseed Processing
Wiley - 4/05/2021
- ORCID
Production and Consumption of Oils and Oilseeds
Oil and Oilseed Processing - 4/05/2021
- 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
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
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
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
-
Desalación y fotosíntesis
Role: Miembro
Author profiles
-
ORCID
-
Web of Science ResearcherID
-
Scopus Author ID
Research projects at UAL
-
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
-
Acronym 101060991Since: July 1, 2022Until: June 30, 2026Funded by: HORIZONFunding / grant amount: 515,000.00 EUR
-
Acronym NoneSince: February 15, 2022Until: August 31, 2024Funded by: H2020Funding / grant amount: 43,655.00 EUR
-
Acronym PDC2021-121861-C21Since: December 1, 2021Until: November 30, 2023Funded by: Ministerio de Ciencia e InnovaciónFunding / grant amount: 87,400.00 EURRole: Investigador
-
Acronym P20_00800Since: October 5, 2021Until: December 31, 2022Funded by: JUNTAFunding / grant amount: 130,000.00 EURRole: Investigador
-
Acronym P20_00812Since: October 5, 2021Until: December 31, 2022Funded by: JUNTAFunding / grant amount: 125,000.00 EURRole: Investigador
-
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
-
Acronym PRODIGIOSince: January 1, 2021Until: December 31, 2023Funded by: NaNFunding / grant amount: 288,250.00 EURRole: Investigador