| 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 | 497 | 2014 |
| Spirulina for the food and functional food industries T Lafarga, JM Fernández-Sevilla, C González-López, ... Food Research International, 109356, 2020 | 356 | 2020 |
| Effect of microalgal biomass incorporation into foods: Nutritional and sensorial attributes of the end products T Lafarga Algal Research 41, 101566, 2019 | 239 | 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 | 229 | 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, 53-62, 2014 | 181 | 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 | 150 | 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, 106-112, 2018 | 114 | 2018 |
| 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, 167-174, 2019 | 102 | 2019 |
| 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, 0 | 102 | |
| 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, 100177, 2019 | 93 | 2019 |
| Predicted release and analysis of novel ACE-I, renin, and DPP-IV inhibitory peptides from common oat (Avena sativa) protein hydrolysates using in silico analysis S Bleakley, M Hayes, N O’Shea, E Gallagher, T Lafarga Foods 6 (12), 108, 2017 | 89 | 2017 |
| 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 | 88 | 2020 |
| In silico methods to identify meat-derived prolyl endopeptidase inhibitors T Lafarga, P O’Connor, M Hayes Food Chemistry 175, 337-343, 2015 | 79 | 2015 |
| 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 | 78 | 2020 |
| 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, 91-99, 2016 | 78 | 2016 |
| Strategies to reduce microbial risk and improve quality of fresh and processed strawberries: A review T Lafarga, P Colás-Medà, M Abadías, I Aguiló-Aguayo, G Bobo, I Viñas Innovative Food Science & Emerging Technologies 52, 197-212, 2019 | 71 | 2019 |
| 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, 412-420, 2018 | 71 | 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 | 70 | 2019 |
| Ultrasound processing alone or in combination with other chemical or physical treatments as a safety and quality preservation strategy of fresh and processed fruits and … I Nicolau, T Lafarga, I Viñas Almenar, M Abadias i Sero, G Bobo, ... Food And Bioprocess Technology, 2019, vol. 12, num. 9, p. 1452-1471, 2019 | 66 | 2019 |
| Ultrasound Processing Alone or in Combination with Other Chemical or Physical Treatments as a Safety and Quality Preservation Strategy of Fresh and Processed Fruits and … I Nicolau-Lapeña, T Lafarga, I Viñas, M Abadias, G Bobo, I Aguiló-Aguayo Food and Bioprocess Technology, 1-20, 2019 | 66 | 2019 |