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Lafarga Poyo, Tomás Valentín Autor

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)
Open Access

Microalgae Derived Astaxanthin: Research and Consumer Trends and Industrial Use as Food

  • Silvia Villaró
  • Martina Ciardi
  • Ainoa Morillas-España
  • ana sanchez zurano
  • Gabriel Acien
  • Tomas Lafarga

Foods - 1/09/2021

10.3390/foods10102303

Número de citas: 41 (Web of Science) 47 (Scopus)
  • Cuartil JCR: Q1 (2021)
  • Factor Impacto JCR: 5,561 (2022)
  • Impacto Normalizado por Categoría: 2,097 (2021)
  • CiteScore: 5,8 (2022)
  • SJR: 0,726 (2021)
  • SNIP: 1,42 (2021)
  • Impacto JCR a 5 años: 5,94
  • Categorías JCR: FOOD SCIENCE & TECHNOLOGY
Open Access

Microalgae for the Food Industry: From Biomass Production to the Development of Functional Foods

  • Tomas Lafarga
  • Gabriel Acien

Foods - 7/03/2022

10.3390/foods11050765

Número de citas: 3 (Web of Science) 1 (Scopus)
  • Cuartil JCR: Q1 (2022)
  • Factor Impacto JCR: 5,2 (2022)
  • CiteScore: 4,1 (2021)
  • SJR: 0,726 (2021)
  • SNIP: 1,428 (2021)
  • Impacto JCR a 5 años: 5,5
  • Categorías JCR: FOOD SCIENCE & TECHNOLOGY
Open Access

Optimisation of Operational Conditions during the Production of Arthrospira platensis Using Pilot-Scale Raceway Reactors, Protein Extraction, and Assessment of their Techno-Functional Properties

  • Silvia Villaró
  • Ainoa Morillas-España
  • Gabriel Acien
  • Tomás Lafarga

Foods - 1/08/2022

10.3390/foods11152341

Número de citas: 5 (Web of Science) 7 (Scopus)
  • Cuartil JCR: Q1 (2022)
  • Factor Impacto JCR: 5,2 (2022)
  • Impacto Normalizado por Categoría: 1,586 (2022)
  • CiteScore: 5,8 (2022)
  • SJR: 0,771 (2022)
  • SNIP: 1,302 (2022)
  • Impacto JCR a 5 años: 5,5
  • Categorías JCR: FOOD SCIENCE & TECHNOLOGY
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)

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)

Effects of long-term controlled atmosphere storage, minimal processing, and packaging on quality attributes of calçots (Allium cepa L.)

  • Zudaire L.
  • Viñas I.
  • Abadias M.
  • Lafarga T.
  • Bobo G.
  • Simó J.
  • Aguiló-Aguayo I.
... Ver más Contraer

Food Science and Technology International - 1/07/2020

10.1177/1082013219891007

Número de citas: 4 (Web of Science) 1 (Scopus)
  • Factor Impacto JCR: 2,023 (2020)
  • CiteScore: 3,3 (2020)
  • SJR: 0,523 (2020)
  • SNIP: 0,847 (2020)
  • Impacto JCR a 5 años: 2,24
  • Categorías JCR: FOOD SCIENCE & TECHNOLOGY
Open Access

Integrating microalgae-based wastewater treatment, biostimulant production, and hydroponic cultivation: a sustainable approach to water management and crop production

  • Morillas-España A.
  • Pérez-Crespo R.
  • Villaró-Cos S.
  • Rodríguez-Chikri L.
  • Lafarga T.

Frontiers in Bioengineering and Biotechnology - 1/1/2024

10.3389/fbioe.2024.1364490

Número de citas:

Online tools to support teaching and training activities in chemical engineering: enzymatic proteolysis

  • Villaró-Cos S.
  • Lafarga T.

Frontiers in Education - 1/1/2023

10.3389/feduc.2023.1290287

Número de citas:
Open Access

Color of extra virgin olive oils enriched with carotenoids from microalgae: influence of ultraviolet exposure and heating

  • M.C. Murillo
  • A.B. García
  • T. Lafarga
  • M. Melgosa
  • R. Bermejo

GRASAS Y ACEITES - 13/06/2022

10.3989/gya.0104211

Número de citas: 5 (Web of Science) 2 (Scopus)
  • Cuartil JCR: Q3 (2022)
  • Factor Impacto JCR: 1,4 (2022)
  • Impacto Normalizado por Categoría: 1,033 (2022)
  • CiteScore: 2,6 (2021)
  • SJR: 0,311 (2021)
  • SNIP: 0,628 (2021)
  • Impacto JCR a 5 años: 1,7
  • Categorías JCR: CHEMISTRY, APPLIED

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)

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)

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

Cultured Microalgae for the Food Industry

Elsevier - 2021

10.1016/c2019-0-01245-9

  • 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:

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

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

Oil and Oilseed Processing

Wiley - 4/05/2021

10.1002/9781119575313

  • ORCID

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