| Bioactive peptides from meat muscle and by-products: generation, functionality and application as functional ingredients T Lafarga, M Hayes Meat Science 98 (2), 227-239, 2014 | 483 | 2014 |
| Spirulina for the food and functional food industries T Lafarga, JM Fernández-Sevilla, C González-López, ... Food Research International 137, 109356, 2020 | 261 | 2020 |
| Effect of microalgal biomass incorporation into foods: Nutritional and sensorial attributes of the end products T Lafarga Algal Research 41 (1), 101566, 2019 | 193 | 2019 |
| Bioactive peptides and carbohydrates from seaweed for food applications: Natural occurrence, isolation, purification, and identification T Lafarga, FG Acién-Fernández, M Garcia-Vaquero Algal research 48, 101909, 2020 | 189 | 2020 |
| Identification of novel dipeptidyl peptidase-IV and angiotensin-I-converting enzyme inhibitory peptides from meat proteins using in silico analysis T Lafarga, P O’Connor, M Hayes Peptides 59 (1), 53-62, 2014 | 166 | 2014 |
| Bioactive protein hydrolysates in the functional food ingredient industry: Overcoming current challenges T Lafarga, M Hayes Food Reviews International 33 (3), 217-246, 2017 | 137 | 2017 |
| Characterization of functional properties of proteins from Ganxet beans (Phaseolus vulgaris L. var. Ganxet) isolated using an ultrasound-assisted methodology T Lafarga, C Álvarez, G Bobo, I Aguiló-Aguayo LWT 98 (1), 106-112, 2018 | 95 | 2018 |
| Cultured microalgae and compounds derived thereof for food applications: Strain selection and cultivation, drying, and processing strategies T Lafarga Food Reviews International 36 (6), 559-583, 2020 | 84 | 2020 |
| Effect of microalgae incorporation on the physicochemical, nutritional, and sensorial properties of an innovative broccoli soup T Lafarga, FG Acién-Fernández, M Castellari, S Villaró, G Bobo, ... LWT 111 (1), 167-174, 2019 | 84 | 2019 |
| Industrial production of spirulina as a protein source for bioactive peptide generation T Lafarga, A Sánchez-Zurano, S Villaró, A Morillas-España, G Acién Trends in Food Science & Technology 116, 176-185, 2021 | 80 | 2021 |
| Predicted Release and Analysis of Novel ACE-I, Renin, and DPP-IV Inhibitory Peptides from Common Oat (Avena sativa) Protein Hydrolysates Using in Silico … S Bleakley, M Hayes, N O’Shea, E Gallagher, T Lafarga Foods 6 (12), 108, 2017 | 78 | 2017 |
| In silico methods to identify meat-derived prolyl endopeptidase inhibitors T Lafarga, P O’Connor, M Hayes Food Chemistry 175 (1), 337-343, 2015 | 78 | 2015 |
| Consumer knowledge and attitudes towards microalgae as food: The case of Spain T Lafarga, R Rodríguez-Bermúdez, A Morillas-España, S Villaró, ... Algal Research 54, 102174, 2021 | 76 | 2021 |
| Optimisation of the pH and boiling conditions needed to obtain improved foaming and emulsifying properties of chickpea aquafaba using a response surface methodology T Lafarga, S Villaró, G Bobo, I Aguiló-Aguayo International Journal of Gastronomy and Food Science 18 (1), 100177, 2019 | 76 | 2019 |
| Microalgae derived astaxanthin: Research and consumer trends and industrial use as food S Villaró, M Ciardi, A Morillas-España, A Sánchez-Zurano, ... Foods 10 (10), 2303, 2021 | 74 | 2021 |
| Identification of bioactive peptides from a papain hydrolysate of bovine serum albumin and assessment of an antihypertensive effect in spontaneously hypertensive rats T Lafarga, RE Aluko, DK Rai, P O'Connor, M Hayes Food Research International 81 (1), 91-99, 2016 | 74 | 2016 |
| Year-long production of Scenedesmus almeriensis in pilot-scale raceway and thin-layer cascade photobioreactors A Morillas-España, T Lafarga, C Gómez-Serrano, FG Acién-Fernández, ... Algal Research 51, 102069, 2020 | 67 | 2020 |
| Effect of steaming and sous vide processing on the total phenolic content, vitamin C and antioxidant potential of the genus Brassica T Lafarga, I Viñas, G Bobo, J Simó, I Aguiló-Aguayo Innovative Food Science & Emerging Technologies 47 (1), 412-420, 2018 | 66 | 2018 |
| Bioaccessibility and antioxidant activity of phenolic compounds in cooked pulses T Lafarga, S Villaró, G Bobo, J Simó, I Aguiló‐Aguayo International Journal of Food Science & Technology 54 (5), 1816-1823, 2019 | 62 | 2019 |
| Effects of thermal and non-thermal processing of cruciferous vegetables on glucosinolates and its derived forms T Lafarga, G Bobo, I Viñas, C Collazo, I Aguiló-Aguayo Journal of Food Science and Technology 55 (6), 1973-1981, 2018 | 61 | 2018 |
Ingrid AguiloIRTA (Subprogramme Processed fruits and Vegetables)在 irta.cat 的电子邮件经过验证
