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Lafarga Poyo, Tomás Valentín Autor

A zero-waste approach for the production and use of Arthrospira platensis as a protein source in foods and as a plant biostimulant in agriculture

  • Villaró S.
  • Acién G.
  • Alarcón J.
  • Ruiz Á.
  • Rodríguez-Chikri L.
  • Viviano E.
  • Lafarga T.
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Journal of Applied Phycology - 1/1/2023

10.1007/s10811-023-02993-2

Número de citas: 3 (Web of Science) 4 (Scopus)
  • CiteScore: 6,5 (2022)
  • SJR: 0,612 (2022)
  • SNIP: 0,913 (2022)

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

10.1111/ijfs.14082

Número de citas: 40 (Web of Science) 48 (Scopus)
  • Cuartil SJR: Q1
  • Factor Impacto JCR: 2,773 (2019)
  • CiteScore: 5,6 (2022)
  • SJR: 0,798 (2019)
  • SNIP: 1,055 (2019)
  • Impacto JCR a 5 años: 2,516
  • Categorías JCR: FOOD SCIENCE & TECHNOLOGY
  • Categorías SJR: Food Science (Q1); Industrial and Manufacturing Engineering (Q1)

Bioaccessibility of polyphenols and antioxidant capacity of fresh or minimally processed modern or traditional lettuce (Lactuca sativa L.) varieties

  • Lafarga T.
  • Villaró S.
  • Rivera A.
  • Bobo G.
  • Aguiló-Aguayo I.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE - 1/2/2020

10.1007/s13197-019-04108-7

Número de citas: 12 (Web of Science) 13 (Scopus)
  • Factor Impacto JCR: 2,701 (2020)
  • CiteScore: 6,5 (2022)
  • SJR: 0,656 (2020)
  • SNIP: 1,079 (2020)
  • Impacto JCR a 5 años: 3,574
  • Categorías JCR: FOOD SCIENCE & TECHNOLOGY

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
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JOURNAL OF FOOD PROCESSING AND PRESERVATION - 1/02/2019

10.1111/jfpp.13861

Número de citas: 19 (Web of Science) 22 (Scopus)
  • Cuartil SJR: Q2
  • Factor Impacto JCR: 1,405 (2019)
  • CiteScore: 3,4 (2022)
  • SJR: 0,465 (2019)
  • SNIP: 0,632 (2019)
  • Impacto JCR a 5 años: 1,517
  • Categorías JCR: FOOD SCIENCE & TECHNOLOGY
  • Categorías SJR: Chemical Engineering (miscellaneous) (Q2); Chemistry (miscellaneous) (Q2); Food Science (Q2)
Open Access

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

10.1016/j.jff.2016.03.031

Número de citas: 31 (Web of Science) 27 (Scopus)
  • Cuartil SJR: Q1
  • Factor Impacto JCR: 3,144 (2016)
  • CiteScore: 6,8 (2020)
  • SJR: 1,19 (2016)
  • SNIP: 1,262 (2016)
  • Impacto JCR a 5 años: 3,46
  • Categorías JCR: FOOD SCIENCE & TECHNOLOGY
  • Categorías SJR: Food Science (Q1); Medicine (miscellaneous) (Q1); Nutrition and Dietetics (Q2)
Open Access

Bioactive peptides and carbohydrates from seaweed for food applications: Natural occurrence, isolation, purification, and identification

  • Lafarga T.
  • Acién-Fernández F.G.
  • Garcia-Vaquero M.

Algal Research - 1/6/2020

10.1016/j.algal.2020.101909

Número de citas: 104 (Web of Science) 34 (Scopus)
  • Cuartil JCR: Q2 (2020)
  • Cuartil SJR: Q1
  • Factor Impacto JCR: 4,401 (2022)
  • Impacto Normalizado por Categoría: 3,071 (2020)
  • CiteScore: 6,9 (2020)
  • SJR: 1,044 (2020)
  • SNIP: 1,234 (2020)
  • Impacto JCR a 5 años: 5,278
  • Categorías JCR: BIOTECHNOLOGY & APPLIED MICROBIOLOGY
  • Categorías SJR: Agronomy and Crop Science (Q1)
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)

Bioactive peptides from meat muscle and by-products: generation, functionality and application as functional ingredients

  • Lafarga, Tomas
  • Hayes, Maria

MEAT SCIENCE - 1/10/2014

10.1016/j.meatsci.2014.05.036

Número de citas: 247 (Web of Science) 228 (Scopus)
  • Cuartil SJR: Q1
  • Factor Impacto JCR: 2,615 (2014)
  • CiteScore: 7,9 (2020)
  • SJR: 1,482 (2014)
  • SNIP: 1,897 (2014)
  • Impacto JCR a 5 años: 3,083
  • Categorías JCR: FOOD SCIENCE & TECHNOLOGY
  • Categorías SJR: Food Science (Q1)

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)
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)

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)

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

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:

Oil and Oilseed Processing

Wiley - 4/05/2021

10.1002/9781119575313

  • 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

10.1002/9781119385332.ch6

  • ORCID

Production and Consumption of Oils and Oilseeds

Oil and Oilseed Processing - 4/05/2021

10.1002/9781119575313.ch1

  • 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

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
... Ver más Contraer

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

10.1002/9781118733103.ch27

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

Este autor no tiene conferencias.

Este autor no tiene patentes.

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: 4/05/24 3:36
Próxima recolección programada: 11/05/24 3:00