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Lafarga Poyo, Tomás Valentín Autor

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

10.1016/j.ijgfs.2018.05.007

Número de citas: 31 (Web of Science) 12 (Scopus)
  • Cuartil SJR: Q1
  • CiteScore: 3,3 (2020)
  • SJR: 0,422 (2018)
  • SNIP: 1,245 (2018)
  • Categorías SJR: Cultural Studies (Q1); Food Science (Q2)

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

Número de citas: 12 (Web of Science) 11 (Scopus)
  • Cuartil JCR: Q1 (2018)
  • Cuartil SJR: Q1
  • Factor Impacto JCR: 4,248 (2022)
  • Impacto Normalizado por Categoría: 0,62 (2018)
  • CiteScore: 9 (2020)
  • SJR: 1,45 (2018)
  • SNIP: 1,79 (2018)
  • Impacto JCR a 5 años: 4,391
  • Categorías JCR: FOOD SCIENCE & TECHNOLOGY
  • Categorías SJR: Biotechnology (Q1); Food Science (Q1)

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

10.1016/j.lwt.2018.08.033

Número de citas: 61 (Web of Science) 29 (Scopus)
  • Cuartil SJR: Q1
  • Factor Impacto JCR: 3,714 (2018)
  • CiteScore: 6,7 (2020)
  • SJR: 1,4 (2018)
  • SNIP: 1,65 (2018)
  • Impacto JCR a 5 años: 4
  • Categorías JCR: FOOD SCIENCE & TECHNOLOGY
  • Categorías SJR: Food Science (Q1)

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

10.1007/s11947-018-2191-5

Número de citas: 35 (Web of Science) 16 (Scopus)
  • Cuartil SJR: Q1
  • Factor Impacto JCR: 3,356 (2019)
  • CiteScore: 6,6 (2020)
  • SJR: 1,078 (2019)
  • SNIP: 1,103 (2019)
  • Impacto JCR a 5 años: 3,666
  • Categorías JCR: FOOD SCIENCE & TECHNOLOGY
  • Categorías SJR: Food Science (Q1); Industrial and Manufacturing Engineering (Q1); Process Chemistry and Technology (Q1); Safety, Risk, Reliability and Quality (Q1)

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)

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

10.1016/j.ifset.2018.12.012

Número de citas: 29 (Web of Science) 14 (Scopus)
  • Cuartil SJR: Q1
  • Factor Impacto JCR: 4,477 (2019)
  • CiteScore: 8,2 (2020)
  • SJR: 1,427 (2019)
  • SNIP: 1,586 (2019)
  • Impacto JCR a 5 años: 4,553
  • Categorías JCR: FOOD SCIENCE & TECHNOLOGY
  • Categorías SJR: Chemistry (miscellaneous) (Q1); Food Science (Q1); Industrial and Manufacturing Engineering (Q1)

Physiochemical and nutritional characteristics, bioaccessibility and sensory acceptance of baked crackers containing broccoli co-products

  • Lafarga, Tomas
  • Gallagher, Eimear
  • Bademunt, Ariadna
  • Bobo, Gloria
  • Echeverria, Gemma
  • Vinas, Inmaculada
  • Aguilo-Aguayo, Ingrid
... Ver más Contraer

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY - 1/03/2019

10.1111/ijfs.13908

Número de citas: 23 (Web of Science) 18 (Scopus)
  • Cuartil SJR: Q1
  • Factor Impacto JCR: 2,773 (2019)
  • CiteScore: 4,9 (2020)
  • SJR: 0,798 (2019)
  • SNIP: 1,062 (2019)
  • Impacto JCR a 5 años: 2,516
  • Categorías JCR: FOOD SCIENCE & TECHNOLOGY
  • Categorías SJR: Food Science (Q1); Industrial and Manufacturing Engineering (Q1)

Effect of Ultrasound Pre-Treatment on the Physical, Microbiological, and Antioxidant Properties of Calçots

  • Zudaire, Lorena
  • Lafarga, Tomas
  • Vinas, Inmaculada
  • Abadias, Maribel
  • Brunton, Nigel
  • Aguilo-Aguayo, Ingrid

Food and Bioprocess Technology - 15/03/2019

10.1007/s11947-018-2217-z

Número de citas: 10 (Web of Science) 6 (Scopus)
  • Cuartil SJR: Q1
  • Factor Impacto JCR: 3,356 (2019)
  • CiteScore: 6,6 (2020)
  • SJR: 1,078 (2019)
  • SNIP: 1,103 (2019)
  • Impacto JCR a 5 años: 3,666
  • Categorías JCR: FOOD SCIENCE & TECHNOLOGY
  • Categorías SJR: Food Science (Q1); Industrial and Manufacturing Engineering (Q1); Process Chemistry and Technology (Q1); Safety, Risk, Reliability and Quality (Q1)

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)

Potential of pulse-derived proteins for developing novel vegan edible foams and emulsions

  • Lafarga, Tomas
  • Alvarez, Carlos
  • Villaro, Silvia
  • Bobo, Gloria
  • Aguilo-Aguayo, Ingrid

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY - 1/07/2019

10.1111/ijfs.14286

Número de citas: 22 (Web of Science) 28 (Scopus)
  • Cuartil SJR: Q1
  • Factor Impacto JCR: 2,773 (2019)
  • CiteScore: 5,6 (2022)
  • SJR: 0,831 (2020)
  • SNIP: 1,02 (2020)
  • Impacto JCR a 5 años: 2,516
  • Categorías JCR: FOOD SCIENCE & TECHNOLOGY
  • Categorías SJR: Food Science (Q1); Industrial and Manufacturing Engineering (Q1)

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:

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: 27/04/24 3:18
Próxima recolección programada: 4/05/24 3:00