Villaro Cos, Sílvia Author

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 - 1/02/2019

10.1111/jfpp.13861

Cite count: 19 (Web of Science) 22 (Scopus)

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

10.1111/ijfs.14082

Cite count: 40 (Web of Science) 48 (Scopus)

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

10.1111/ijfs.14286

Cite count: 22 (Web of Science) 28 (Scopus)
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)

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

10.1016/j.ijgfs.2019.100177

Cite count: 36 (Web of Science) 47 (Scopus)

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: 18 (Web of Science) 24 (Scopus)
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)

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

10.1007/s13197-019-04108-7

Cite count: 12 (Web of Science) 13 (Scopus)
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 - 1/09/2021

10.3390/foods10102303

Cite count: 41 (Web of Science) 54 (Scopus)

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)

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: 7/13/24 9:00 AM
Next scheduled update: 7/20/24 3:00 AM