Villaro Cos, Sílvia Author
Bioaccessibility, physicochemical, sensorial, and nutritional characteristics of bread containing broccoli co-products
- Lafarga, Tomas
- Gallagher, Eimear
- Bademunt, Ariadna
- Vinas, Inmaculada
- Bobo, Gloria
- Villaro, Silvia
- Aguilo-Aguayo, Ingrid
JOURNAL OF FOOD PROCESSING AND PRESERVATION - 1/02/2019
- SJR Quartile: Q2
- JCR Impact Factor: 1.405 (2019)
- CiteScore: 3.4 (2022)
- SJR: 0.465 (2019
- SNIP: 0.632 (2019
- JCR 5-year Impact Factor: 1.517
- JCR Categories: FOOD SCIENCE & TECHNOLOGY
- SJR Categories: Chemical Engineering (miscellaneous) (Q2); Chemistry (miscellaneous) (Q2); Food Science (Q2)
- Scopus
- ORCID
- Web of Science
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
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
- Scopus
- ORCID
This author has no conferences.
This author has no patents.
This author has no reports or other types of publications.
Contact info
Department: Ingeniería Química
Email: silvia.villaro@ual.es
h index
Scopus: 11
Web of Science: 11
i10 index
Scopus: 13
Web of Science: 12
Research groups
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Desalación y fotosíntesis
Role: Miembro
Author profiles
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ORCID
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Web of Science ResearcherID
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Scopus Author ID
Research projects at UAL
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Acronym TED2021-131555B-C21Since: December 1, 2022Until: December 1, 2024Funded by: Ministerio de Ciencia e InnovaciónFunding / grant amount: 162,000.00 EURRole: Equipo de trabajo
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Acronym TED2021-131511A-I00Since: December 1, 2022Until: December 1, 2024Funded by: Ministerio de Ciencia e InnovaciónFunding / grant amount: 160,000.00 EURRole: Equipo de trabajo