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Lafarga Poyo, Tomás Valentín Autor

GENERATION OF BIOACTIVE HYDROLYSATES AND PEPTIDES FROM BOVINE HEMOGLOBIN WITH IN VITRO RENIN, ANGIOTENSIN-I-CONVERTING ENZYME AND DIPEPTIDYL PEPTIDASE-IV INHIBITORY ACTIVITIES

  • Lafarga, Tomas
  • Rai, Dilip K.
  • O'Connor, Paula
  • Hayes, Maria

JOURNAL OF FOOD BIOCHEMISTRY - 1/10/2016

10.1111/jfbc.12259

Número de citas: 31 (Web of Science) 27 (Scopus)
  • Cuartil SJR: Q2
  • Factor Impacto JCR: 1 (2016)
  • CiteScore: 2,8 (2020)
  • SJR: 0,397 (2016)
  • SNIP: 0,582 (2016)
  • Impacto JCR a 5 años: 0,983
  • Categorías JCR: FOOD SCIENCE & TECHNOLOGY
  • Categorías SJR: Food Science (Q2); Biophysics (Q3); Pharmacology (Q3); Cell Biology (Q4)
Open Access

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

10.1515/ijafr-2017-0002

Número de citas: 14 (Web of Science) 11 (Scopus)
  • Cuartil SJR: Q4
  • Factor Impacto JCR: 0,303 (2017)
  • CiteScore: 2,8 (2020)
  • SJR: 0,19 (2017)
  • SNIP: 0,322 (2017)
  • Impacto JCR a 5 años: 0,973
  • Categorías JCR: FOOD SCIENCE & TECHNOLOGY
  • Categorías SJR: Agronomy and Crop Science (Q4); Animal Science and Zoology (Q4); Ecology (Q4); Food Science (Q4)

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

10.1111/ijfs.13371

Número de citas: 10 (Web of Science) 11 (Scopus)
  • Cuartil SJR: Q1
  • Factor Impacto JCR: 2,383 (2017)
  • CiteScore: 4,9 (2020)
  • SJR: 0,909 (2017)
  • SNIP: 1,072 (2017)
  • Impacto JCR a 5 años: 2,173
  • Categorías JCR: FOOD SCIENCE & TECHNOLOGY
  • Categorías SJR: Food Science (Q1); Industrial and Manufacturing Engineering (Q1)
Open Access

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

10.3390/foods6120108

Número de citas: 48 (Web of Science) 28 (Scopus)
  • CiteScore: 3 (2020)
  • SNIP: 0,92 (2017)
Open Access

Bioactive peptides derived from bovine and porcine co-products: A review

  • Lafarga, Tomas
  • Alvarez, Carlos
  • Hayes, Maria

JOURNAL OF FOOD BIOCHEMISTRY - 1/12/2017

10.1111/jfbc.12418

Número de citas: 24 (Web of Science) 22 (Scopus)
  • Cuartil SJR: Q2
  • Factor Impacto JCR: 1,552 (2017)
  • CiteScore: 2,8 (2020)
  • SJR: 0,414 (2017)
  • SNIP: 0,755 (2017)
  • Impacto JCR a 5 años: 1,328
  • Categorías JCR: FOOD SCIENCE & TECHNOLOGY
  • Categorías SJR: Food Science (Q2); Biophysics (Q3); Pharmacology (Q3); Cell Biology (Q4)
Open Access

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

10.1111/jfbc.12406

Número de citas: 27 (Web of Science) 20 (Scopus)
  • Cuartil SJR: Q2
  • Factor Impacto JCR: 1,552 (2017)
  • CiteScore: 2,8 (2020)
  • SJR: 0,414 (2017)
  • SNIP: 0,755 (2017)
  • Impacto JCR a 5 años: 1,328
  • Categorías JCR: FOOD SCIENCE & TECHNOLOGY
  • Categorías SJR: Food Science (Q2); Biophysics (Q3); Pharmacology (Q3); Cell Biology (Q4)

Bioactive protein hydrolysates in the functional food ingredient industry: Overcoming current challenges

  • Lafarga, Tomas
  • Hayes, Maria

FOOD REVIEWS INTERNATIONAL - 4/5/2017

10.1080/87559129.2016.1175013

Número de citas: 87 (Web of Science) 69 (Scopus)
  • Cuartil SJR: Q1
  • Factor Impacto JCR: 3,1 (2017)
  • CiteScore: 9,3 (2020)
  • SJR: 0,937 (2017)
  • SNIP: 1,294 (2017)
  • Impacto JCR a 5 años: 3,635
  • Categorías JCR: NUTRITION & DIETETICS
  • Categorías SJR: Chemical Engineering (miscellaneous) (Q1); Food Science (Q1)

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

10.1007/s13197-018-3153-7

Número de citas: 42 (Web of Science) 26 (Scopus)
  • Cuartil SJR: Q1
  • Factor Impacto JCR: 1,85 (2018)
  • CiteScore: 3,8 (2020)
  • SJR: 0,786 (2018)
  • SNIP: 1,225 (2018)
  • Impacto JCR a 5 años: 2,391
  • Categorías JCR: FOOD SCIENCE & TECHNOLOGY
  • Categorías SJR: Food Science (Q1)

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

10.1016/j.ifset.2018.04.008

Número de citas: 41 (Web of Science) 26 (Scopus)
  • Cuartil SJR: Q1
  • Factor Impacto JCR: 4,085 (2018)
  • CiteScore: 8,2 (2020)
  • SJR: 1,43 (2018)
  • SNIP: 1,488 (2018)
  • Impacto JCR a 5 años: 4,41
  • Categorías JCR: FOOD SCIENCE & TECHNOLOGY
  • Categorías SJR: Chemistry (miscellaneous) (Q1); Food Science (Q1); Industrial and Manufacturing Engineering (Q1)

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

10.1111/jfpp.13666

Número de citas: 13 (Web of Science) 7 (Scopus)
  • Cuartil SJR: Q2
  • Factor Impacto JCR: 1,288 (2018)
  • CiteScore: 2,8 (2020)
  • SJR: 0,491 (2018)
  • SNIP: 0,68 (2018)
  • Impacto JCR a 5 años: 1,342
  • Categorías JCR: FOOD SCIENCE & TECHNOLOGY
  • Categorías SJR: Chemical Engineering (miscellaneous) (Q2); Chemistry (miscellaneous) (Q2); Food Science (Q2)

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
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Biotechnology of Bioactive Compounds: Sources and Applications - 6/4/2015

10.1002/9781118733103.ch27

Número de citas: 4 (Web of Science) 3 (Scopus)

Potential Applications of Plant‐Derived Proteins in the Food Industry

Novel Proteins for Food, Pharmaceuticals and Agriculture: Sources, Applications and Advances - 3/12/2018

10.1002/9781119385332.ch6

  • 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

Número de citas: 9 (Web of Science)

Oil and Oilseed Processing

Wiley - 4/05/2021

10.1002/9781119575313

  • ORCID

Production and Consumption of Oils and Oilseeds

Oil and Oilseed Processing - 4/05/2021

10.1002/9781119575313.ch1

  • 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

Número de citas: 7 (Scopus)

Cultured Microalgae for the Food Industry

Elsevier - 2021

10.1016/c2019-0-01245-9

  • 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

Número de citas:

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Non‐thermal Processing Technologies

Food Formulation - 5/03/2021

10.1002/9781119614760.ch10

  • ORCID

Thermal Processing Technologies

Food Formulation - 5/03/2021

10.1002/9781119614760.ch9

  • ORCID

Departamento: Ingeniería Química

Correo electrónico: tomaslafarga@gmail.com

Scopus: 24

Web of Science: 29

Scopus: 45

Web of Science: 60

Última actualización de los datos: 27/04/24 3:18
Próxima recolección programada: 4/05/24 3:00