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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 - 1/1/2024

10.1016/j.tifs.2023.104280

Cite count: 4 (Web of Science) 5 (Scopus)
  • JCR Quartile: Q1 (2023)
  • JCR Impact Factor: 15.1 (2023)
  • Category normalized Impact: 0.575 (2024)
  • 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 & 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
Open Access

Production of <i>Scenedesmus almeriensis</i> Using Pilot-Scale Raceway Reactors Located inside a Greenhouse

  • Ainoa Morillas-España
  • Silvia Villaró
  • Martina Ciardi
  • Gabriel Acién
  • Tomás Lafarga

PHYCOLOGY - 1/3/2022

10.3390/phycology2010005

Cite count: 4 (Web of Science) 4 (Scopus)
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: 3 (Web of Science)
  • JCR Quartile: Q1 (2023)
  • JCR Impact Factor: 4.5 (2023)
  • Category normalized Impact: 0.357 (2023)
  • CiteScore: 11.7 (2022)
  • SJR: 1 (2022
  • SNIP: 1.327 (2022
  • JCR 5-year Impact Factor: 4.6
  • JCR Categories: BIOCHEMICAL RESEARCH METHODS
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
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.
... View more Collapse

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
Open Access

Production of <i>Arthrospira platensis</i> 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-FOOD SCIENCE AND TECHNOLOGY - 1/6/2023

10.1016/j.lwt.2023.114843

Cite count: 2 (Web of Science) 1 (Scopus)
  • JCR Quartile: Q1 (2023)
  • JCR Impact Factor: 6 (2023)
  • Category normalized Impact: 0.575 (2023)
  • CiteScore: 9.6 (2022)
  • SJR: 1.173 (2022
  • SNIP: 1.459 (2022
  • JCR 5-year Impact Factor: 6
  • 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
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)

A zero-waste approach for the production and use of <i>Arthrospira platensis</i> 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.
... View more Collapse

JOURNAL OF APPLIED PHYCOLOGY - 1/12/2023

10.1007/s10811-023-02993-2

Cite count: 8 (Web of Science) 4 (Scopus)
  • JCR Quartile: Q1 (2023)
  • JCR Impact Factor: 2.8 (2023)
  • Category normalized Impact: 3.32 (2023)
  • CiteScore: 6.5 (2022)
  • SJR: 0.612 (2022
  • SNIP: 0.913 (2022
  • JCR 5-year Impact Factor: 3.2
  • JCR Categories: BIOTECHNOLOGY & APPLIED MICROBIOLOGY

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:

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)

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: 11/23/24 6:57 AM
Next scheduled update: 11/30/24 3:00 AM