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Lafarga Poyo, Tomás Valentín Autor

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)

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)

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)

Water UV-C treatment alone or in combination with peracetic acid: A technology to maintain safety and quality of strawberries

  • Nicolau-Lapeña I.
  • Abadias M.
  • Viñas I.
  • Bobo G.
  • Lafarga T.
  • Ribas-Agustí A.
  • Aguiló-Aguayo I.
... Ver más Contraer

International Journal of Food Microbiology - 16/12/2020

10.1016/j.ijfoodmicro.2020.108887

Número de citas: 9 (Web of Science) 3 (Scopus)
  • Cuartil SJR: Q1
  • Factor Impacto JCR: 5,277 (2020)
  • CiteScore: 8,5 (2020)
  • SJR: 1,31 (2020)
  • SNIP: 1,633 (2020)
  • Impacto JCR a 5 años: 5,388
  • Categorías JCR: FOOD SCIENCE & TECHNOLOGY
  • Categorías SJR: Food Science (Q1); Microbiology (Q1)

Anti-proliferative activity of bovine blood hydrolysates towards cancer cells in culture

  • O'Sullivan, Siobhan M.
  • Lafarga, Tomas
  • Hayes, Maria
  • O'Brien, Nora M.

International Journal of Food Science and Technology - 1/04/2017

10.1111/ijfs.13371

Número de citas: 10 (Web of Science) 11 (Scopus)
  • Cuartil SJR: Q1
  • Factor Impacto JCR: 2,383 (2017)
  • CiteScore: 4,9 (2020)
  • SJR: 0,909 (2017)
  • SNIP: 1,072 (2017)
  • Impacto JCR a 5 años: 2,173
  • Categorías JCR: FOOD SCIENCE & TECHNOLOGY
  • Categorías SJR: Food Science (Q1); Industrial and Manufacturing Engineering (Q1)

Proteins isolated from Ganxet common bean (Phaseolus vulgaris L.) landrace: techno-functional and antioxidant properties

  • Aguiló-Aguayo I.
  • Álvarez C.
  • Saperas M.
  • Rivera A.
  • Abadias M.
  • Lafarga T.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY - 1/1/2021

10.1111/ijfs.15201

Número de citas: 4 (Web of Science) 2 (Scopus)
  • Cuartil JCR: Q2 (2021)
  • Factor Impacto JCR: 3,612 (2022)
  • Impacto Normalizado por Categoría: 0,387 (2021)
  • CiteScore: 4,9 (2020)
  • SJR: 0,831 (2020)
  • SNIP: 1,049 (2020)
  • Impacto JCR a 5 años: 3,575
  • Categorías JCR: FOOD SCIENCE & TECHNOLOGY

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)

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)

Extremophile microalgae as feedstock for high‐value carotenoids: A review

  • Tomás Lafarga
  • Ana Sánchez‐Zurano
  • Ainoa Morillas‐España
  • Francisco Gabriel Acién‐Fernández

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY - 1/05/2021

10.1111/ijfs.15069

Número de citas: 14 (Web of Science) 3 (Scopus)
  • Cuartil JCR: Q2 (2021)
  • Factor Impacto JCR: 3,612 (2022)
  • Impacto Normalizado por Categoría: 0,541 (2021)
  • CiteScore: 4,9 (2020)
  • SJR: 0,831 (2020)
  • SNIP: 1,049 (2020)
  • Impacto JCR a 5 años: 3,575
  • 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)

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