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Lafarga Poyo, Tomás Valentín Autor

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)

Steaming and sous-vide: Effects on antioxidant activity, vitamin C, and total phenolic content of Brassica vegetables

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

INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE - 1/10/2018

10.1016/j.ijgfs.2018.05.007

Número de citas: 31 (Web of Science) 12 (Scopus)
  • Cuartil SJR: Q1
  • CiteScore: 3,3 (2020)
  • SJR: 0,422 (2018)
  • SNIP: 1,245 (2018)
  • Categorías SJR: Cultural Studies (Q1); Food Science (Q2)
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)

A Bovine Fibrinogen-Enriched Fraction as a Source of Peptides with in Vitro Renin and Angiotensin-I-Converting Enzyme Inhibitory Activities

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

Journal of Agricultural and Food Chemistry - 7/10/2015

10.1021/acs.jafc.5b03167

Número de citas: 31 (Web of Science) 30 (Scopus)
  • Cuartil SJR: Q1
  • Factor Impacto JCR: 2,857 (2015)
  • CiteScore: 7,3 (2020)
  • SJR: 1,224 (2015)
  • SNIP: 1,27 (2015)
  • Impacto JCR a 5 años: 3,308
  • Categorías JCR: AGRICULTURE, MULTIDISCIPLINARY
  • Categorías SJR: Agricultural and Biological Sciences (miscellaneous) (Q1); Chemistry (miscellaneous) (Q1)

Chitosan-containing bread made using marine shellfishery byproducts: Functional, bioactive, and quality assessment of the end product

  • Lafarga, Tomas
  • Gallagher, Eimear
  • Walsh, Des
  • Valverde, Juan
  • Hayes, Maria

Journal of Agricultural and Food Chemistry - 18/09/2013

10.1021/jf402248a

Número de citas: 22 (Web of Science) 19 (Scopus)
  • Cuartil SJR: Q1
  • Factor Impacto JCR: 3,107 (2013)
  • CiteScore: 7,3 (2020)
  • SJR: 1,43 (2013)
  • SNIP: 1,463 (2013)
  • Impacto JCR a 5 años: 3,387
  • Categorías JCR: FOOD SCIENCE & TECHNOLOGY
  • Categorías SJR: Agricultural and Biological Sciences (miscellaneous) (Q1); Chemistry (miscellaneous) (Q1)

Addition of an Enzymatic Hydrolysate of Bovine Globulins to Bread and Determination of Hypotensive Effects in Spontaneously Hypertensive Rats

  • Lafarga, Tomas
  • Gallagher, Eimear
  • Aluko, Rotimi E.
  • Auty, Mark A. E.
  • Hayes, Maria

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY - 2/03/2016

10.1021/acs.jafc.5b06078

Número de citas: 25 (Web of Science) 26 (Scopus)
  • Cuartil SJR: Q1
  • Factor Impacto JCR: 3,154 (2016)
  • CiteScore: 7,3 (2020)
  • SJR: 1,305 (2016)
  • SNIP: 1,35 (2016)
  • Impacto JCR a 5 años: 3,504
  • Categorías JCR: AGRICULTURE, MULTIDISCIPLINARY
  • Categorías SJR: Agricultural and Biological Sciences (miscellaneous) (Q1); Chemistry (miscellaneous) (Q1)

Assessment of the mixotrophic production of Chlorella vulgaris using milk whey as a nutrient source

  • Sánchez-Zurano A.
  • Villaró-Cos S.
  • Ciardi M.
  • Acién-Fernández F.G.
  • Fernández-Sevilla J.M.
  • Lafarga T.

Journal of Applied Phycology - 1/2/2024

10.1007/s10811-023-03142-5

Número de citas:
  • CiteScore: 6,5 (2022)
  • SJR: 0,612 (2022)
  • SNIP: 0,913 (2022)

A zero-waste approach for the production and use of Arthrospira platensis as a protein source in foods and as a plant biostimulant in agriculture

  • Villaró S.
  • Acién G.
  • Alarcón J.
  • Ruiz Á.
  • Rodríguez-Chikri L.
  • Viviano E.
  • Lafarga T.
... Ver más Contraer

Journal of Applied Phycology - 1/1/2023

10.1007/s10811-023-02993-2

Número de citas: 3 (Web of Science) 4 (Scopus)
  • CiteScore: 6,5 (2022)
  • SJR: 0,612 (2022)
  • SNIP: 0,913 (2022)

Assessment of the potential of microalgae-derived phycoerythrin as a natural colorant in beverages

  • Raquel Carmona
  • Ma Carmen Murillo
  • Tomás Lafarga
  • Ruperto Bermejo

Journal of Applied Phycology - 12/12/2022

10.1007/s10811-022-02834-8

Número de citas: 4 (Web of Science)
  • Cuartil JCR: Q1 (2022)
  • Factor Impacto JCR: 3,3 (2022)
  • Impacto Normalizado por Categoría: 1,598 (2022)
  • CiteScore: 5,5 (2021)
  • SJR: 0,601 (2021)
  • SNIP: 0,998 (2021)
  • Impacto JCR a 5 años: 3,6
  • Categorías JCR: BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Reduction in water consumption during the production of microalgae using diluted pig slurry in thin-layer cascade photobioreactors

  • Ciardi M.
  • Gómez-Serrano C.
  • Lafarga T.
  • Acién G.
  • Llamas B.
  • Bolado S.
  • Fernández-Sevilla J.M.
... Ver más Contraer

JOURNAL OF APPLIED PHYCOLOGY - 1/1/2022

10.1007/s10811-022-02826-8

Número de citas: 2 (Web of Science)
  • Cuartil JCR: Q1 (2022)
  • Factor Impacto JCR: 3,3 (2022)
  • Impacto Normalizado por Categoría: 0,533 (2022)
  • CiteScore: 5,5 (2021)
  • SJR: 0,601 (2021)
  • SNIP: 0,998 (2021)
  • Impacto JCR a 5 años: 3,6
  • Categorías JCR: BIOTECHNOLOGY & APPLIED MICROBIOLOGY

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