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Lafarga Poyo, Tomás Valentín Autor

Effect of microalgal biomass incorporation into foods: Nutritional and sensorial attributes of the end products

  • Lafarga, Tomas

Algal Research-Biomass Biofuels and Bioproducts - 1/08/2019

10.1016/j.algal.2019.101566

Número de citas: 111 (Web of Science) 42 (Scopus)
  • Cuartil JCR: Q1 (2019)
  • Factor Impacto JCR: 4,008 (2022)
  • Impacto Normalizado por Categoría: 2,321 (2019)
  • CiteScore: 6,9 (2020)
  • SJR: 1,257 (2019)
  • SNIP: 1,256 (2019)
  • Impacto JCR a 5 años: 4,555
  • Categorías JCR: BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Cultured Microalgae and Compounds Derived Thereof for Food Applications: Strain Selection and Cultivation, Drying, and Processing Strategies

  • Lafarga, Tomas

FOOD REVIEWS INTERNATIONAL - 21/08/2019

10.1080/87559129.2019.1655572

Número de citas: 40 (Web of Science) 19 (Scopus)
  • Cuartil JCR: Q1 (2019)
  • Cuartil SJR: Q1
  • Factor Impacto JCR: 4,113 (2022)
  • Impacto Normalizado por Categoría: 0,929 (2019)
  • CiteScore: 9,3 (2020)
  • SJR: 1,228 (2020)
  • SNIP: 1,985 (2020)
  • Impacto JCR a 5 años: 4,101
  • Categorías JCR: NUTRITION & DIETETICS
  • Categorías SJR: Chemical Engineering (miscellaneous) (Q1); Food Science (Q1)

Nutritional values of raw and cooked ‘calçots’ (Allium cepa L. resprouts), an expanding crop

  • Sans, Silvia
  • Bobo, Gloria
  • Zudaire, Lorena
  • Lafarga, Tomas
  • Sabate, Josep
  • Casals, Joan
  • Simo, Joan
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Journal of the Science of Food and Agriculture - 30/08/2019

10.1002/jsfa.9733

Número de citas: 2 (Web of Science) 1 (Scopus)
  • Cuartil SJR: Q1
  • Factor Impacto JCR: 2,614 (2019)
  • CiteScore: 5,5 (2020)
  • SJR: 0,718 (2019)
  • SNIP: 1,12 (2019)
  • Impacto JCR a 5 años: 2,945
  • Categorías JCR: FOOD SCIENCE & TECHNOLOGY
  • Categorías SJR: Agronomy and Crop Science (Q1); Biotechnology (Q2); Food Science (Q2); Nutrition and Dietetics (Q2)

Strawberry sanitization by peracetic acid washing and its effect on fruit quality

  • Nicolau-Lapena, Iolanda
  • Abadias, Maribel
  • Bobo, Gloria
  • Aguilo-Aguayo, Ingrid
  • Lafarga, Tomas
  • Vinas, Inmaculada

FOOD MICROBIOLOGY - 1/10/2019

10.1016/j.fm.2019.05.004

Número de citas: 34 (Web of Science) 16 (Scopus)
  • Cuartil SJR: Q1
  • Factor Impacto JCR: 4,155 (2019)
  • CiteScore: 8,6 (2020)
  • SJR: 1,318 (2019)
  • SNIP: 1,594 (2019)
  • Impacto JCR a 5 años: 4,534
  • Categorías JCR: MICROBIOLOGY
  • Categorías SJR: Food Science (Q1); Microbiology (Q2)
Open Access

Potential of the microalgae Nannochloropsis and Tetraselmis for being used as innovative ingredients in baked goods

  • Lafarga T.
  • Mayre E.
  • Echeverria G.
  • Viñas I.
  • Villaró S.
  • Acién-Fernández F.
  • Castellari M.
  • Aguiló-Aguayo I.
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LWT-FOOD SCIENCE AND TECHNOLOGY - 1/11/2019

10.1016/j.lwt.2019.108439

Número de citas: 28 (Web of Science) 37 (Scopus)
  • Cuartil JCR: Q1 (2019)
  • Factor Impacto JCR: 4,006 (2022)
  • Impacto Normalizado por Categoría: 1,313 (2019)
  • CiteScore: 9,6 (2022)
  • SJR: 1,313 (2019)
  • SNIP: 1,662 (2019)
  • Impacto JCR a 5 años: 4,385
  • Categorías JCR: FOOD SCIENCE & TECHNOLOGY

Optimisation of the pH and boiling conditions needed to obtain improved foaming and emulsifying properties of chickpea aquafaba using a response surface methodology

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

International Journal of Gastronomy and Food Science - 1/12/2019

10.1016/j.ijgfs.2019.100177

Número de citas: 36 (Web of Science) 47 (Scopus)
  • Cuartil SJR: Q1
  • Factor Impacto JCR: 2,186 (2019)
  • CiteScore: 4,5 (2022)
  • SJR: 0,594 (2019)
  • SNIP: 1,291 (2019)
  • Categorías JCR: FOOD SCIENCE & TECHNOLOGY
  • Categorías SJR: Cultural Studies (Q1); Food Science (Q2)

Effect of ultrasound processing on the bioaccessibility of phenolic compounds and antioxidant capacity of selected vegetables

  • Lafarga T.
  • Rodríguez-Roque M.
  • Bobo G.
  • Villaró S.
  • Aguiló-Aguayo I.

FOOD SCIENCE AND BIOTECHNOLOGY - 1/12/2019

10.1007/s10068-019-00618-4

Número de citas: 18 (Web of Science) 24 (Scopus)
  • Cuartil SJR: Q2
  • Factor Impacto JCR: 1,513 (2019)
  • CiteScore: 5,6 (2022)
  • SJR: 0,443 (2019)
  • SNIP: 0,629 (2019)
  • Impacto JCR a 5 años: 1,421
  • Categorías JCR: FOOD SCIENCE & TECHNOLOGY
  • Categorías SJR: Food Science (Q2); Applied Microbiology and Biotechnology (Q3); Biotechnology (Q3)

Natural Occurrence, Legislation, and Determination of Aflatoxins Using Chromatographic Methods in Food: A Review (from 2010 to 2019)

  • María Luisa Jiménez Medina
  • Tomas Lafarga
  • Antonia Garrido Frenich
  • Roberto Romero-González

FOOD REVIEWS INTERNATIONAL - 22/12/2019

10.1080/87559129.2019.1701009

Número de citas: 10 (Web of Science) 1 (Scopus)
  • Cuartil JCR: Q1 (2019)
  • Cuartil SJR: Q1
  • Factor Impacto JCR: 4,113 (2022)
  • Impacto Normalizado por Categoría: 0,151 (2019)
  • CiteScore: 9,3 (2020)
  • SJR: 1,228 (2020)
  • SNIP: 1,985 (2020)
  • Impacto JCR a 5 años: 4,101
  • Categorías JCR: NUTRITION & DIETETICS
  • Categorías SJR: Chemical Engineering (miscellaneous) (Q1); Food Science (Q1)

Decontamination of Listeria innocua from fresh-cut broccoli using UV-C applied in water or peroxyacetic acid, and dry-pulsed light

  • Collazo C.
  • Charles F.
  • Aguiló-Aguayo I.
  • Marín-Sáez J.
  • Lafarga T.
  • Abadias M.
  • Viñas I.
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Innovative Food Science and Emerging Technologies - 1/3/2019

10.1016/j.ifset.2019.02.004

Número de citas: 17 (Web of Science) 10 (Scopus)
  • Cuartil JCR: Q1 (2019)
  • Cuartil SJR: Q1
  • Factor Impacto JCR: 4,477 (2022)
  • Impacto Normalizado por Categoría: 0,919 (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)
Open Access

Effect of microalgae incorporation on the physicochemical, nutritional, and sensorial properties of an innovative broccoli soup

  • Lafarga T.
  • Acién-Fernández F.
  • Castellari M.
  • Villaró S.
  • Bobo G.
  • Aguiló-Aguayo I.

LWT-FOOD SCIENCE AND TECHNOLOGY - 1/8/2019

10.1016/j.lwt.2019.05.037

Número de citas: 53 (Web of Science) 73 (Scopus)
  • Cuartil JCR: Q1 (2019)
  • Factor Impacto JCR: 4,006 (2022)
  • Impacto Normalizado por Categoría: 3,085 (2019)
  • CiteScore: 9,6 (2022)
  • SJR: 1,313 (2019)
  • SNIP: 1,662 (2019)
  • Impacto JCR a 5 años: 4,385
  • Categorías JCR: FOOD SCIENCE & TECHNOLOGY

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