Villaro Cos, Sílvia Author
Assessment of the mixotrophic production of Chlorella vulgaris using milk whey as a nutrient source
- Sánchez-Zurano A.
- Villaró-Cos S.
- Ciardi M.
- Acién-Fernández F.G.
- Fernández-Sevilla J.M.
- Lafarga T.
Journal of Applied Phycology - 1/2/2024
- CiteScore: 6.8 (2023)
- SJR: 0.605 (2023
- SNIP: 0.846 (2023
- Scopus
- ORCID
A zero-waste approach for the production and use of Arthrospira platensis as a protein source in foods and as a plant biostimulant in agriculture
- Villaró S.
- Acién G.
- Alarcón J.
- Ruiz Á.
- Rodríguez-Chikri L.
- Viviano E.
- Lafarga T.
Journal of Applied Phycology - 1/1/2023
- Category normalized Impact: 3.467 (2023)
- CiteScore: 6.5 (2022)
- SJR: 0.612 (2022
- SNIP: 0.913 (2022
- Scopus
- ORCID
- Web of Science
Bioaccessibility and antioxidant activity of phenolic compounds in cooked pulses
- Lafarga, Tomas
- Villaro, Silvia
- Bobo, Gloria
- Simo, Joan
- Aguilo-Aguayo, Ingrid
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY - 1/05/2019
- SJR Quartile: Q1
- JCR Impact Factor: 2.773 (2019)
- CiteScore: 5.6 (2022)
- SJR: 0.798 (2019
- SNIP: 1.055 (2019
- 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
Bioaccessibility of polyphenols and antioxidant capacity of fresh or minimally processed modern or traditional lettuce (Lactuca sativa L.) varieties
- Lafarga T.
- Villaró S.
- Rivera A.
- Bobo G.
- Aguiló-Aguayo I.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE - 1/2/2020
- JCR Impact Factor: 2.701 (2020)
- CiteScore: 6.5 (2022)
- SJR: 0.656 (2020
- SNIP: 1.079 (2020
- JCR 5-year Impact Factor: 3.574
- JCR Categories: FOOD SCIENCE & TECHNOLOGY
- Scopus
- ORCID
- Web of Science
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
Composition of microalgae produced using different types of water and nutrient sources
- Villaró-Cos S.
- Cuaresma Franco M.
- García-Vaquero M.
- Morán L.
- Alarcón F.J.
- Lafarga T.
Algal Research - 1/3/2024
- CiteScore: 9.4 (2023)
- SJR: 0.954 (2023
- SNIP: 1.078 (2023
- Scopus
- ORCID
- Web of Science
Consumer knowledge and attitudes towards microalgae as food: The case of Spain
- Lafarga T.
- Rodríguez-Bermúdez R.
- Morillas-España A.
- Villaró S.
- García-Vaquero M.
- Morán L.
- Sánchez-Zurano A.
- González-López C.V.
- Acién-Fernández F.G.
Algal Research-Biomass Biofuels and Bioproducts - 1/4/2021
- JCR Quartile: Q2 (2021)
- JCR Impact Factor: 5.276 (2023)
- Category normalized Impact: 4.08 (2021)
- CiteScore: 9.4 (2023)
- SJR: 0.878 (2021
- SNIP: 1.147 (2021
- JCR 5-year Impact Factor: 5.813
- JCR Categories: BIOTECHNOLOGY & APPLIED MICROBIOLOGY
- Scopus
- ORCID
- Web of Science
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
- 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
- Scopus
- ORCID
- OAI-PMH
- Web of Science
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
- CiteScore: 11.7 (2022)
- SJR: 1 (2022
- SNIP: 1.327 (2022
Effect of ultrasound processing on the bioaccessibility of phenolic compounds and antioxidant capacity of selected vegetables
- Lafarga T.
- Rodríguez-Roque M.
- Bobo G.
- Villaró S.
- Aguiló-Aguayo I.
FOOD SCIENCE AND BIOTECHNOLOGY - 1/12/2019
- SJR Quartile: Q2
- JCR Impact Factor: 1.513 (2019)
- CiteScore: 5.6 (2022)
- SJR: 0.443 (2019
- SNIP: 0.629 (2019
- JCR 5-year Impact Factor: 1.421
- JCR Categories: FOOD SCIENCE & TECHNOLOGY
- SJR Categories: Food Science (Q2); Applied Microbiology and Biotechnology (Q3); Biotechnology (Q3)
- Scopus
- ORCID
- Web of Science
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
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
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This author has no reports or other types of publications.
Contact info
Department: Ingeniería Química
Email: silvia.villaro@ual.es
h index
Scopus: 13
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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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