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Lafarga Poyo, Tomás Valentín Autor

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

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)

Antioxidant and antimicrobial activities of ginseng extract, ferulic acid, and noni juice: Evaluation of their potential to be incorporated in food

  • Nicolau-Lapeña I.
  • Abadias M.
  • Bobo G.
  • Lafarga T.
  • Viñas I.
  • Aguiló-Aguayo I.

JOURNAL OF FOOD PROCESSING AND PRESERVATION - 1/1/2021

10.1111/jfpp.16041

Número de citas: 4 (Web of Science)
  • Cuartil JCR: Q3 (2021)
  • Factor Impacto JCR: 2,609 (2022)
  • Impacto Normalizado por Categoría: 0,258 (2021)
  • CiteScore: 2,8 (2020)
  • SJR: 0,511 (2020)
  • SNIP: 0,801 (2020)
  • Impacto JCR a 5 años: 2,61
  • Categorías JCR: FOOD SCIENCE & TECHNOLOGY

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)

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)

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

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)
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

Pilot-scale annual production of Scenedesmus almeriensis using diluted pig slurry as the nutrient source: Reduction of water losses in thin-layer cascade reactors

  • Martina Ciardi
  • Cintia Gómez-Serrano
  • Tomás Lafarga
  • Alicia González-Céspedes
  • Gabriel Acién
  • José Gabriel López-Segura
  • José María Fernández-Sevilla
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Journal of Cleaner Production - 20/05/2022

10.1016/j.jclepro.2022.132076

Número de citas: 8 (Web of Science) 5 (Scopus)
  • Cuartil JCR: Q1 (2022)
  • Factor Impacto JCR: 11,1 (2022)
  • Impacto Normalizado por Categoría: 1,62 (2022)
  • CiteScore: 15,8 (2021)
  • SJR: 1,921 (2021)
  • SNIP: 2,444 (2021)
  • Impacto JCR a 5 años: 11
  • Categorías JCR: ENVIRONMENTAL SCIENCES

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

10.1166/jcc.2013.1017

Número de citas: 2 (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

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

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:

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

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)

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)

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)

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