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Villaro Cos, Sílvia Author

Open Access

Potential of the microalgae <i>Nannochloropsis</i> and <i>Tetraselmis</i> 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: 36 (Web of Science) 37 (Scopus)
  • JCR Quartile: Q1 (2019)
  • JCR Impact Factor: 4.006 (2023)
  • Category normalized Impact: 1.688 (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

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

10.1007/s10068-019-00618-4

Cite count: 21 (Web of Science) 24 (Scopus)
  • 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)

Optimisation of the pH and boiling conditions needed to obtain improved foaming and emulsifying properties of chickpea <i>aquafaba</i> using a response surface methodology

  • Lafarga T.
  • Villaró S.
  • Bobo G.
  • Aguiló-Aguayo I.

INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE - 1/12/2019

10.1016/j.ijgfs.2019.100177

Cite count: 40 (Web of Science) 47 (Scopus)
  • 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)
Open Access

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
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JOURNAL OF FOOD PROCESSING AND PRESERVATION - 1/2/2019

10.1111/jfpp.13861

Cite count: 22 (Web of Science) 22 (Scopus)
  • 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)

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 - 1/5/2019

10.1111/ijfs.14082

Cite count: 43 (Web of Science) 48 (Scopus)
  • 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)
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: 64 (Web of Science) 73 (Scopus)
  • JCR Quartile: Q1 (2019)
  • JCR Impact Factor: 4.006 (2023)
  • Category normalized Impact: 2.915 (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

Bioaccessibility of polyphenols and antioxidant capacity of fresh or minimally processed modern or traditional lettuce (<i>Lactuca sativa</i> L.) varieties

  • Lafarga T.
  • Villaró S.
  • Rivera A.
  • Bobo G.
  • Aguiló-Aguayo I.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE - 1/2/2020

10.1007/s13197-019-04108-7

Cite count: 15 (Web of Science) 13 (Scopus)
  • 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

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 - 1/2/2020

10.1111/ijfs.14286

Cite count: 26 (Web of Science) 28 (Scopus)
  • 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)
Open Access

Microalgae Derived Astaxanthin: Research and Consumer Trends and Industrial Use as Food

  • Silvia Villaró
  • Martina Ciardi
  • Ainoa Morillas-España
  • ana sanchez zurano
  • Gabriel Acien
  • Tomas Lafarga

FOODS - 1/10/2021

10.3390/foods10102303

Cite count: 58 (Web of Science) 54 (Scopus)
  • JCR Quartile: Q1 (2021)
  • JCR Impact Factor: 5.561 (2023)
  • Category normalized Impact: 1.788 (2021)
  • CiteScore: 7.4 (2023)
  • SJR: 0.726 (2021
  • SNIP: 1.413 (2021
  • JCR 5-year Impact Factor: 5.94
  • JCR Categories: FOOD SCIENCE & TECHNOLOGY

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 & TECHNOLOGY - 1/10/2021

10.1016/j.tifs.2021.07.018

Cite count: 69 (Web of Science) 65 (Scopus)
  • JCR Quartile: Q1 (2021)
  • JCR Impact Factor: 16.002 (2023)
  • Category normalized Impact: 4.217 (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: 14

Scopus: 13

Web of Science: 15

Last data update: 11/20/24 12:32 AM
Next scheduled update: 11/23/24 3:00 AM