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Lafarga Poyo, Tomás Valentín Autor

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)

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.
... Ver más Contraer

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

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
Open Access

Effect of pre-treatment on the generation of dipeptidyl peptidase-IV-and prolyl endopeptidase-inhibitory hydrolysates from bovine lung

  • Lafarga, T.
  • Hayes, M.

Irish Journal of Agricultural and Food Research - 1/01/2017

10.1515/ijafr-2017-0002

Número de citas: 14 (Web of Science) 11 (Scopus)
  • Cuartil SJR: Q4
  • Factor Impacto JCR: 0,303 (2017)
  • CiteScore: 2,8 (2020)
  • SJR: 0,19 (2017)
  • SNIP: 0,322 (2017)
  • Impacto JCR a 5 años: 0,973
  • Categorías JCR: FOOD SCIENCE & TECHNOLOGY
  • Categorías SJR: Agronomy and Crop Science (Q4); Animal Science and Zoology (Q4); Ecology (Q4); Food Science (Q4)
Open Access

Effect of seawater on the biomass composition of Spirulina produced at a pilot-scale

  • Villaró S.
  • García-Vaquero M.
  • Morán L.
  • Álvarez C.
  • Cabral E.M.
  • Lafarga T.

New Biotechnology - 25/12/2023

10.1016/j.nbt.2023.11.002

Número de citas:
  • CiteScore: 11,7 (2022)
  • SJR: 1 (2022)
  • SNIP: 1,327 (2022)

Effect of steaming and sous vide processing on the total phenolic content, vitamin C and antioxidant potential of the genus Brassica

  • Lafarga, Tomas
  • Vinas, Inmaculada
  • Bobo, Gloria
  • Simo, Joan
  • Aguilo-Aguayo, Ingrid

Innovative Food Science and Emerging Technologies - 1/06/2018

10.1016/j.ifset.2018.04.008

Número de citas: 41 (Web of Science) 26 (Scopus)
  • Cuartil SJR: Q1
  • Factor Impacto JCR: 4,085 (2018)
  • CiteScore: 8,2 (2020)
  • SJR: 1,43 (2018)
  • SNIP: 1,488 (2018)
  • Impacto JCR a 5 años: 4,41
  • Categorías JCR: FOOD SCIENCE & TECHNOLOGY
  • Categorías SJR: Chemistry (miscellaneous) (Q1); Food Science (Q1); Industrial and Manufacturing Engineering (Q1)

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)

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)

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)

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
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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