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Villaro Cos, Sílvia Author

Open Access

Effect of microalgae incorporation on the physicochemical, nutritional, and sensorial properties of an innovative broccoli soup

  • Lafarga T.
  • Acién-Fernández F.
  • Castellari M.
  • Villaró S.
  • Bobo G.
  • Aguiló-Aguayo I.

LWT-FOOD SCIENCE AND TECHNOLOGY - 1/8/2019

10.1016/j.lwt.2019.05.037

Cite count: 53 (Web of Science) 73 (Scopus)
  • JCR Quartile: Q1 (2019)
  • JCR Impact Factor: 4.006 (2023)
  • Category normalized Impact: 2.888 (2019)
  • CiteScore: 9.6 (2022)
  • SJR: 1.313 (2019
  • SNIP: 1.662 (2019
  • JCR 5-year Impact Factor: 4.385
  • JCR Categories: FOOD SCIENCE & TECHNOLOGY
Open Access

Potential of the microalgae Nannochloropsis and Tetraselmis for being used as innovative ingredients in baked goods

  • Lafarga T.
  • Mayre E.
  • Echeverria G.
  • Viñas I.
  • Villaró S.
  • Acién-Fernández F.
  • Castellari M.
  • Aguiló-Aguayo I.
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LWT-FOOD SCIENCE AND TECHNOLOGY - 1/11/2019

10.1016/j.lwt.2019.108439

Cite count: 28 (Web of Science) 37 (Scopus)
  • JCR Quartile: Q1 (2019)
  • JCR Impact Factor: 4.006 (2023)
  • Category normalized Impact: 1.666 (2019)
  • CiteScore: 9.6 (2022)
  • SJR: 1.313 (2019
  • SNIP: 1.662 (2019
  • JCR 5-year Impact Factor: 4.385
  • JCR Categories: FOOD SCIENCE & TECHNOLOGY
Open Access

Effect of seawater on the biomass composition of Spirulina produced at a pilot-scale

  • Villaró S.
  • García-Vaquero M.
  • Morán L.
  • Álvarez C.
  • Cabral E.M.
  • Lafarga T.

New Biotechnology - 25/12/2023

10.1016/j.nbt.2023.11.002

Cite count:
  • CiteScore: 11.7 (2022)
  • SJR: 1 (2022
  • SNIP: 1.327 (2022

Research trends and current requirements and challenges in the industrial production of spirulina as a food source

  • Silvia Villaró
  • José Luis Guzmán Sánchez
  • Gabriel Acién
  • Tomás Lafarga

Trends in Food Science and Technology - 1/1/2024

10.1016/j.tifs.2023.104280

Cite count: 1 (Scopus)
  • CiteScore: 32.5 (2023)
  • SJR: 2.999 (2023
  • SNIP: 3.474 (2023

Industrial production of spirulina as a protein source for bioactive peptide generation

  • Lafarga T.
  • Sánchez-Zurano A.
  • Villaró S.
  • Morillas-España A.
  • Acién G.

TRENDS IN FOOD SCIENCE and TECHNOLOGY - 1/10/2021

10.1016/j.tifs.2021.07.018

Cite count: 41 (Web of Science) 65 (Scopus)
  • JCR Quartile: Q1 (2021)
  • JCR Impact Factor: 16.002 (2023)
  • Category normalized Impact: 3.72 (2021)
  • CiteScore: 32.5 (2023)
  • SJR: 2.402 (2021
  • SNIP: 3.609 (2021
  • JCR 5-year Impact Factor: 17.835
  • JCR Categories: FOOD SCIENCE & TECHNOLOGY

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

Cite count: 7 (Scopus)

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

Cite count:

This author has no conferences.

This author has no patents.

This author has no reports or other types of publications.

Scopus: 13

Web of Science: 11

Scopus: 13

Web of Science: 12

Last data update: 7/20/24 5:53 AM
Next scheduled update: 7/27/24 3:00 AM