Villaro Cos, Sílvia Autor

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

Número de citas: 41 (Web of Science) 52 (Scopus)

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 and Technology - 1/1/2024

10.1016/j.tifs.2023.104280

Número de citas:
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

Número de citas:
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.
... Ver más Contraer

LWT-FOOD SCIENCE AND TECHNOLOGY - 1/11/2019

10.1016/j.lwt.2019.108439

Número de citas: 28 (Web of Science) 37 (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

Número de citas: 53 (Web of Science) 73 (Scopus)
Open Access

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

10.1016/j.lwt.2023.114843

Número de citas: 1 (Web of Science) 1 (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

Número de citas: 12 (Web of Science) 13 (Scopus)

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
... Ver más Contraer

JOURNAL OF FOOD PROCESSING AND PRESERVATION - 1/02/2019

10.1111/jfpp.13861

Número de citas: 19 (Web of Science) 22 (Scopus)

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.
... Ver más Contraer

Journal of Applied Phycology - 1/1/2023

10.1007/s10811-023-02993-2

Número de citas: 3 (Web of Science) 4 (Scopus)

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

10.1007/s10811-023-03142-5

Número de citas:

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

Número de citas:

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

Número de citas: 7 (Scopus)

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Scopus: 11

Web of Science: 11

Scopus: 13

Web of Science: 12

Última actualización de los datos: 13/04/24 6:17
Próxima recolección programada: 20/04/24 3:00