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Lafarga Poyo, Tomás Valentín Autor

Prawn Chitosan Containing Bread: Assessment of Functional, Bioactive and Sensory Qualities

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

JOURNAL OF CHITIN AND CHITOSAN SCIENCE - 1/9/2013

10.1166/jcc.2013.1017

Número de citas: 3 (Web of Science)

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 - 18/9/2013

10.1021/jf402248a

Número de citas: 23 (Web of Science) 23 (Scopus)
  • Cuartil SJR: Q1
  • Factor Impacto JCR: 3,107 (2013)
  • CiteScore: 9,9 (2023)
  • SJR: 1,43 (2013)
  • SNIP: 1,46 (2013)
  • Impacto JCR a 5 años: 3,387
  • Categorías JCR: FOOD SCIENCE & TECHNOLOGY
  • Categorías SJR: Agricultural and Biological Sciences (miscellaneous) (Q1); Chemistry (miscellaneous) (Q1)

Preface

  • Roberto R.
  • Garrido Frenich A.

Springer Proceedings in Business and Economics - 1/1/2014

10.1016/b978-0-12-809464-8.05001-6

Número de citas: 0 (Scopus)
  • CiteScore: 0,7 (2023)
  • SJR: 0,332 (2017)
  • SNIP: 0,724 (2017)

Bioactive peptides from meat muscle and by-products: generation, functionality and application as functional ingredients

  • Lafarga, Tomas
  • Hayes, Maria

MEAT SCIENCE - 1/10/2014

10.1016/j.meatsci.2014.05.036

Número de citas: 269 (Web of Science) 339 (Scopus)
  • Cuartil SJR: Q1
  • Factor Impacto JCR: 2,615 (2014)
  • CiteScore: 13 (2023)
  • SJR: 1,482 (2014)
  • SNIP: 1,881 (2014)
  • Impacto JCR a 5 años: 3,083
  • 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 <i>in silico</i> analysis

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

PEPTIDES - 1/9/2014

10.1016/j.peptides.2014.07.005

Número de citas: 132 (Web of Science) 154 (Scopus)
  • Cuartil SJR: Q2
  • Factor Impacto JCR: 2,618 (2014)
  • CiteScore: 6,4 (2023)
  • SJR: 0,964 (2014)
  • SNIP: 0,931 (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)

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: 32 (Web of Science) 38 (Scopus)
  • Cuartil SJR: Q1
  • Factor Impacto JCR: 2,857 (2015)
  • CiteScore: 9,9 (2023)
  • SJR: 1,224 (2015)
  • SNIP: 1,269 (2015)
  • Impacto JCR a 5 años: 3,308
  • Categorías JCR: AGRICULTURE, MULTIDISCIPLINARY
  • Categorías SJR: Agricultural and Biological Sciences (miscellaneous) (Q1); Chemistry (miscellaneous) (Q1)

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) 6 (Scopus)
Open Access

<i>In silico</i> methods to identify meat-derived prolyl endopeptidase inhibitors

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

FOOD CHEMISTRY - 15/5/2015

10.1016/j.foodchem.2014.11.150

Número de citas: 67 (Web of Science) 77 (Scopus)
  • Cuartil SJR: Q1
  • Factor Impacto JCR: 4,052 (2015)
  • CiteScore: 16,3 (2023)
  • SJR: 1,582 (2015)
  • SNIP: 2,001 (2015)
  • Impacto JCR a 5 años: 4,232
  • Categorías JCR: CHEMISTRY, APPLIED
  • Categorías SJR: Analytical Chemistry (Q1); Food Science (Q1); Medicine (miscellaneous) (Q1)

Potential bioactivity of hydrolysates derived from bovine lung

  • O'Sullivan, S. M.
  • Lafarga, T.
  • Hayes, M.
  • O'Brien, N. M.

PROCEEDINGS OF THE NUTRITION SOCIETY - 11/1/2016

10.1017/s002966511600183x

Número de citas: 0 (Web of Science)
  • Cuartil SJR: Q1
  • Factor Impacto JCR: 4,421 (2016)
  • Impacto JCR a 5 años: 4,797
  • Categorías JCR: NUTRITION & DIETETICS
  • Categorías SJR: Medicine (miscellaneous) (Q1); Nutrition and Dietetics (Q1)
Open Access

GENERATION OF BIOACTIVE HYDROLYSATES AND PEPTIDES FROM BOVINE HEMOGLOBIN WITH <i>IN VITRO</i> 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: 35 (Web of Science) 42 (Scopus)
  • Cuartil SJR: Q2
  • Factor Impacto JCR: 1 (2016)
  • CiteScore: 7,8 (2023)
  • SJR: 0,397 (2016)
  • SNIP: 0,588 (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)
Open Access

Aspectos prácticos de la producción de microalgas: objetivos y necesidades.

  • Lafarga Poyo, Tomás Valentín

25/02/2013

Potential Applications of Plant-Derived Proteins in the Food Industry

  • Lafarga T.

Novel Proteins for Food, Pharmaceuticals, and Agriculture: Sources, Applications, and Advances - 1/1/2018

10.1002/9781119385332.ch6

Número de citas: 11 (Scopus)

Production and Consumption of Oils and Oilseeds

  • Lafarga T.

Oil and Oilseed Processing: Opportunities and Challenges - 1/1/2021

10.1002/9781119575313.ch1

Número de citas: 7 (Scopus)

Non-thermal Processing Technologies: High Pressure Processing and Others

  • Mohan M.S.
  • Aguiló-Aguayo I.
  • Lafarga T.

Food Formulation: Novel Ingredients and Processing Techniques - 1/1/2021

10.1002/9781119614760.ch10

Número de citas: 0 (Scopus)

Consumer acceptance and attitudes toward microalgae and microalgal-derived products as food

  • Villaró S.
  • Viñas I.
  • Lafarga T.

Cultured Microalgae for the Food Industry: Current and Potential Applications - 1/1/2021

10.1016/b978-0-12-821080-2.00001-0

Número de citas: 16 (Scopus)

Microalgae as a source of pigments for food applications

  • García-Vaquero M.
  • Brunton N.
  • Lafarga T.

Cultured Microalgae for the Food Industry: Current and Potential Applications - 1/1/2021

10.1016/b978-0-12-821080-2.00014-9

Número de citas: 17 (Scopus)

Pulsed electric fields for the extraction of lipids, pigments, and polyphenols from cultured microalgae

  • Lafarga T.
  • Aguiló-Aguayo I.

Innovative and Emerging Technologies in the Bio-marine Food Sector: Applications, Regulations, and Prospects - 1/1/2021

10.1016/b978-0-12-820096-4.00010-9

Número de citas: 3 (Scopus)

Thermal Processing Technologies

  • Lafarga T.
  • Queralt A.V.
  • Bobo G.
  • Abadias M.
  • Aguiló-Aguayo I.

Food Formulation: Novel Ingredients and Processing Techniques - 1/1/2021

10.1002/9781119614760.ch9

Número de citas: 6 (Scopus)

Cultured Microalgae for the Food Industry: Current and Potential Applications

  • Lafarga T.
  • Acién G.

Cultured Microalgae for the Food Industry: Current and Potential Applications - 1/1/2021

10.1016/b978-0-12-821080-2.00016-2

Número de citas: 5 (Scopus)

Oil and Oilseed Processing: Opportunities and Challenges

  • Lafarga T.
  • Bobo G.
  • Aguiló-Aguayo I.

Oil and Oilseed Processing: Opportunities and Challenges - 1/1/2021

10.1002/9781119575313

Número de citas: 2 (Scopus)

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Web of Science: 34

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Última actualización de los datos: 31/05/25 12:13
Próxima recolección programada: 7/06/25 3:00