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Lafarga Poyo, Tomás Valentín Autor

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.
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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

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)

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

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)

Identification of bioactive peptides from a papain hydrolysate of bovine serum albumin and assessment of an antihypertensive effect in spontaneously hypertensive rats

  • Lafarga, Tomas
  • Aluko, Rotimi E.
  • Rai, Dilip K.
  • O'Connor, Paula
  • Hayes, Maria

FOOD RESEARCH INTERNATIONAL - 1/03/2016

10.1016/j.foodres.2016.01.007

Número de citas: 38 (Web of Science) 33 (Scopus)
  • Cuartil SJR: Q1
  • Factor Impacto JCR: 3,086 (2016)
  • CiteScore: 8,1 (2020)
  • SJR: 1,612 (2016)
  • SNIP: 1,689 (2016)
  • Impacto JCR a 5 años: 3,856
  • Categorías JCR: FOOD SCIENCE & TECHNOLOGY
  • Categorías SJR: Food Science (Q1)

Identification of novel dipeptidyl peptidase-IV and angiotensin-I-converting enzyme inhibitory peptides from meat proteins using in silico analysis

  • Lafarga, Tomas
  • O'Connor, Paula
  • Hayes, Maria

PEPTIDES - 1/09/2014

10.1016/j.peptides.2014.07.005

Número de citas: 120 (Web of Science) 101 (Scopus)
  • Cuartil SJR: Q2
  • Factor Impacto JCR: 2,618 (2014)
  • CiteScore: 5,6 (2020)
  • SJR: 0,964 (2014)
  • SNIP: 0,928 (2014)
  • Impacto JCR a 5 años: 2,429
  • Categorías JCR: PHARMACOLOGY & PHARMACY
  • Categorías SJR: Biochemistry (Q2); Endocrinology (Q2); Physiology (Q2); Cellular and Molecular Neuroscience (Q4)
Open Access

Improvement of wastewater treatment capacity using the microalga Scenedesmus sp. and membrane bioreactors

  • Morillas-España A.
  • Sánchez-Zurano A.
  • Lafarga T.
  • del Mar Morales-Amaral M.
  • Gómez-Serrano C.
  • Acién-Fernández F.G.
  • González-López C.V.
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Algal Research-Biomass Biofuels and Bioproducts - 1/12/2021

10.1016/j.algal.2021.102516

Número de citas: 17 (Web of Science) 1 (Scopus)
  • Cuartil JCR: Q2 (2021)
  • Factor Impacto JCR: 5,276 (2022)
  • Impacto Normalizado por Categoría: 2,021 (2021)
  • CiteScore: 6,9 (2020)
  • SJR: 1,044 (2020)
  • SNIP: 1,234 (2020)
  • Impacto JCR a 5 años: 5,813
  • Categorías JCR: BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Industrial production of spirulina as a protein source for bioactive peptide generation

  • Lafarga T.
  • Sánchez-Zurano A.
  • Villaró S.
  • Morillas-España A.
  • Acién G.

TRENDS IN FOOD SCIENCE and TECHNOLOGY - 1/10/2021

10.1016/j.tifs.2021.07.018

Número de citas: 41 (Web of Science) 52 (Scopus)
  • Cuartil JCR: Q1 (2021)
  • Factor Impacto JCR: 16,002 (2022)
  • Impacto Normalizado por Categoría: 3,743 (2021)
  • CiteScore: 25,2 (2022)
  • SJR: 2,402 (2021)
  • SNIP: 3,639 (2021)
  • Impacto JCR a 5 años: 17,835
  • Categorías JCR: FOOD SCIENCE & TECHNOLOGY
Open Access

In silico methods to identify meat-derived prolyl endopeptidase inhibitors

  • Lafarga, Tomas
  • O'Connor, Paula
  • Hayes, Maria

FOOD CHEMISTRY - 15/05/2015

10.1016/j.foodchem.2014.11.150

Número de citas: 62 (Web of Science) 56 (Scopus)
  • Cuartil SJR: Q1
  • Factor Impacto JCR: 4,052 (2015)
  • CiteScore: 11,9 (2020)
  • SJR: 1,582 (2015)
  • SNIP: 1,999 (2015)
  • Impacto JCR a 5 años: 4,232
  • Categorías JCR: CHEMISTRY, APPLIED
  • Categorías SJR: Analytical Chemistry (Q1); Food Science (Q1); Medicine (miscellaneous) (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