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Lafarga Poyo, Tomás Valentín Autor

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

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)

Bioactive protein hydrolysates in the functional food ingredient industry: Overcoming current challenges

  • Lafarga, Tomas
  • Hayes, Maria

FOOD REVIEWS INTERNATIONAL - 4/5/2017

10.1080/87559129.2016.1175013

Número de citas: 87 (Web of Science) 69 (Scopus)
  • Cuartil SJR: Q1
  • Factor Impacto JCR: 3,1 (2017)
  • CiteScore: 9,3 (2020)
  • SJR: 0,937 (2017)
  • SNIP: 1,294 (2017)
  • Impacto JCR a 5 años: 3,635
  • Categorías JCR: NUTRITION & DIETETICS
  • Categorías SJR: Chemical Engineering (miscellaneous) (Q1); Food Science (Q1)

Cultured Microalgae and Compounds Derived Thereof for Food Applications: Strain Selection and Cultivation, Drying, and Processing Strategies

  • Lafarga, Tomas

FOOD REVIEWS INTERNATIONAL - 21/08/2019

10.1080/87559129.2019.1655572

Número de citas: 40 (Web of Science) 19 (Scopus)
  • Cuartil JCR: Q1 (2019)
  • Cuartil SJR: Q1
  • Factor Impacto JCR: 4,113 (2022)
  • Impacto Normalizado por Categoría: 0,929 (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)

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)

Production of enzymatic hydrolysates with in vitro antioxidant, antihypertensive, and antidiabetic properties from proteins derived from Arthrospira platensis

  • Villaró S.
  • Jiménez-Márquez S.
  • Musari E.
  • Bermejo R.
  • Lafarga T.

Food Research International - 1/1/2023

10.1016/j.foodres.2022.112270

Número de citas: 7 (Web of Science) 8 (Scopus)
  • Cuartil JCR: Q1 (2022)
  • Factor Impacto JCR: 8,1 (2022)
  • Impacto Normalizado por Categoría: 0,397 (2023)
  • CiteScore: 12 (2022)
  • SJR: 1,36 (2022)
  • SNIP: 1,821 (2022)

Spirulina for the food and functional food industries

  • Lafarga T.
  • Fernández-Sevilla J.M.
  • González-López C.
  • Acién-Fernández F.G.

Food Research International - 1/11/2020

10.1016/j.foodres.2020.109356

Número de citas: 137 (Web of Science) 29 (Scopus)
  • Cuartil JCR: Q1 (2020)
  • Cuartil SJR: Q1
  • Factor Impacto JCR: 6,475 (2022)
  • Impacto Normalizado por Categoría: 3,5 (2020)
  • CiteScore: 8,1 (2020)
  • SJR: 1,479 (2020)
  • SNIP: 1,816 (2020)
  • Impacto JCR a 5 años: 6,508
  • Categorías JCR: FOOD SCIENCE & TECHNOLOGY
  • Categorías SJR: Food Science (Q1)

Strawberry sanitization by peracetic acid washing and its effect on fruit quality

  • Nicolau-Lapena, Iolanda
  • Abadias, Maribel
  • Bobo, Gloria
  • Aguilo-Aguayo, Ingrid
  • Lafarga, Tomas
  • Vinas, Inmaculada

FOOD MICROBIOLOGY - 1/10/2019

10.1016/j.fm.2019.05.004

Número de citas: 34 (Web of Science) 16 (Scopus)
  • Cuartil SJR: Q1
  • Factor Impacto JCR: 4,155 (2019)
  • CiteScore: 8,6 (2020)
  • SJR: 1,318 (2019)
  • SNIP: 1,594 (2019)
  • Impacto JCR a 5 años: 4,534
  • Categorías JCR: MICROBIOLOGY
  • Categorías SJR: Food Science (Q1); Microbiology (Q2)

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)

Oil and Oilseed Processing

Wiley - 4/05/2021

10.1002/9781119575313

  • ORCID

Production and Consumption of Oils and Oilseeds

Oil and Oilseed Processing - 4/05/2021

10.1002/9781119575313.ch1

  • 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

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

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:

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

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)

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)

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