Villaro Cos, Sílvia Author
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 & Technology - 1/11/2023
- CiteScore: 25.2 (2022)
- SJR: 2.522 (2022
- SNIP: 3.335 (2022
- Scopus
- ORCID
Production of microalgae using pilot-scale thin-layer cascade photobioreactors: Effect of water type on biomass composition
- Silvia Villaró
- Ana Sánchez-Zurano
- Martina Ciardi
- Francisco Javier Alarcón
- Elisa Clagnan
- Fabrizio Adani
- Ainoa Morillas-España
- Carlos Álvarez
- Tomás Lafarga
BIOMASS and BIOENERGY - 1/08/2022
10.1016/j.biombioe.2022.106534
- JCR Quartile: Q1 (2022)
- JCR Impact Factor: 6 (2022)
- Category normalized Impact: 1.867 (2022)
- CiteScore: 10.8 (2022)
- SJR: 1.045 (2022
- SNIP: 1.305 (2022
- JCR 5-year Impact Factor: 5.3
- JCR Categories: AGRICULTURAL ENGINEERING
- Scopus
- ORCID
- Web of Science
Production of enzymatic hydrolysates with in vitro antioxidant, antihypertensive, and antidiabetic properties from proteins derived from Arthrospira platensis
- Villaró S.
- Jiménez-Márquez S.
- Musari E.
- Bermejo R.
- Lafarga T.
Food Research International - 1/1/2023
- JCR Quartile: Q1 (2022)
- JCR Impact Factor: 8.1 (2022)
- Category normalized Impact: 0.397 (2023)
- CiteScore: 12 (2022)
- SJR: 1.36 (2022
- SNIP: 1.821 (2022
Production of Arthrospira platensis BEA 005B: Biomass characterisation and use as a colouring additive in macarons
- Silvia Villaró
- Gabriel Acién
- Cynthia Victoria González-López
- Elisa Clagnan
- Tomás Lafarga
LWT - 1/05/2023
- CiteScore: 9.6 (2022)
- SJR: 1.173 (2022
- SNIP: 1.459 (2022
- Scopus
- ORCID
- Web of Science
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.
LWT-FOOD SCIENCE AND TECHNOLOGY - 1/11/2019
- JCR Quartile: Q1 (2019)
- JCR Impact Factor: 4.006 (2022)
- Category normalized Impact: 1.313 (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
- Scopus
- ORCID
- OAI-PMH
- Web of Science
Potential of pulse-derived proteins for developing novel vegan edible foams and emulsions
- Lafarga, Tomas
- Alvarez, Carlos
- Villaro, Silvia
- Bobo, Gloria
- Aguilo-Aguayo, Ingrid
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY - 1/07/2019
- SJR Quartile: Q1
- JCR Impact Factor: 2.773 (2019)
- CiteScore: 5.6 (2022)
- SJR: 0.831 (2020
- SNIP: 1.02 (2020
- JCR 5-year Impact Factor: 2.516
- JCR Categories: FOOD SCIENCE & TECHNOLOGY
- SJR Categories: Food Science (Q1); Industrial and Manufacturing Engineering (Q1)
- Scopus
- ORCID
- Web of Science
Pilot-Scale Production of A. platensis: Protein Isolation Following an Ultrasound-Assisted Strategy and Assessment of Techno-functional Properties
- Endri Taragjini
- Martina Ciardi
- Evan Musari
- Silvia Villaró
- Ainoa Morillas-España
- Francisco Javier Alarcón
- Tomás Lafarga
Food and Bioprocess Technology - 23/04/2022
- JCR Quartile: Q1 (2022)
- JCR Impact Factor: 5.6 (2022)
- Category normalized Impact: 2.38 (2022)
- CiteScore: 9.1 (2022)
- SJR: 0.984 (2022
- SNIP: 1.268 (2022
- JCR 5-year Impact Factor: 5.8
- JCR Categories: FOOD SCIENCE & TECHNOLOGY
- Scopus
- ORCID
- Web of Science
Optimisation of the pH and boiling conditions needed to obtain improved foaming and emulsifying properties of chickpea aquafaba using a response surface methodology
- Lafarga T.
- Villaró S.
- Bobo G.
- Aguiló-Aguayo I.
International Journal of Gastronomy and Food Science - 1/12/2019
- SJR Quartile: Q1
- JCR Impact Factor: 2.186 (2019)
- CiteScore: 4.5 (2022)
- SJR: 0.594 (2019
- SNIP: 1.291 (2019
- JCR Categories: FOOD SCIENCE & TECHNOLOGY
- SJR Categories: Cultural Studies (Q1); Food Science (Q2)
- Scopus
- ORCID
- Web of Science
Optimisation of Operational Conditions during the Production of Arthrospira platensis Using Pilot-Scale Raceway Reactors, Protein Extraction, and Assessment of their Techno-Functional Properties
- Silvia Villaró
- Ainoa Morillas-España
- Gabriel Acien
- Tomás Lafarga
Foods - 1/08/2022
- JCR Quartile: Q1 (2022)
- JCR Impact Factor: 5.2 (2022)
- Category normalized Impact: 1.586 (2022)
- CiteScore: 5.8 (2022)
- SJR: 0.771 (2022
- SNIP: 1.302 (2022
- JCR 5-year Impact Factor: 5.5
- JCR Categories: FOOD SCIENCE & TECHNOLOGY
- Scopus
- ORCID
- OAI-PMH
- 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
-
Desalación y fotosíntesis
Role: Miembro
Author profiles
-
ORCID
-
Web of Science ResearcherID
-
Scopus Author ID
Research projects at UAL
-
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
-
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