Industrial production of spirulina as a protein source for bioactive peptide generation

Tomás Lafarga, Ana Sánchez‐Zurano, Silvia Villaró, +1

Trends in Food Science & Technology

BiosynthesisBiomanufacturingEngineeringPeptide EngineeringPeptide Library +8

Consumer knowledge and attitudes towards microalgae as food: The case of Spain

Tomás Lafarga, Ruth Rodríguez‐Bermúdez, Ainoa Morillas‐España, +6

Algal Research

Food ChoiceNutritionCultureFood MarketingAttitudes Towards +9

Effect of microalgae incorporation on the physicochemical, nutritional, and sensorial properties of an innovative broccoli soup

Tomás Lafarga, F.G. Acién, Massimo Castellari, +3

LWT

Food ChemistryNutritionInnovative Broccoli SoupFood AnalysisMicroalgae Incorporation +4

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

Tomás Lafarga, Silvia Villaró, Gloria Bobo, +1

International Journal of Gastronomy and Food Science

Chemical EngineeringEngineeringResponse Surface MethodologyEnvironmental EngineeringBoiling Conditions +5

Bioaccessibility and antioxidant activity of phenolic compounds in cooked pulses

Tomás Lafarga, Silvia Villaró, Gloria Bobo, +2

International Journal of Food Science & Technology

Food ChemistryNutritionNutrient BioavailabilityFood Bioactive CompoundTotal Phenolic Content +12

Potential of the microalgae Nannochloropsis and Tetraselmis for being used as innovative ingredients in baked goods

Tomás Lafarga, Erika Mayre, Gemma Echeverría, +5

LWT

Food ChemistryChemical EngineeringEdible FilmEngineeringEdible Packaging +8

Potential of pulse‐derived proteins for developing novel vegan edible foams and emulsions

Tomás Lafarga, Carlos Álvarez, Silvia Villaró, +2

International Journal of Food Science & Technology

Food ColloidNutritionEngineeringEmulsionFood Chemistry +17

Production of enzymatic hydrolysates with in vitro antioxidant, antihypertensive, and antidiabetic properties from proteins derived from Arthrospira platensis

Silvia Villaró, Sergio Jiménez-Márquez, Evan Musari, +2

Food Research International

Vitro AntioxidantArthrospira PlatensisBiochemistryBiotechnologyAlternative Protein Source +4

Bioaccessibility, physicochemical, sensorial, and nutritional characteristics of bread containing broccoli co-products

Tomás Lafarga, Eimear Gallagher, Ariadna Bademunt, +4

Journal of Food Processing and Preservation

Food ChemistryNutritionHealth SciencesFood CompositionFood Analysis +11

Production of microalgae using pilot-scale thin-layer cascade photobioreactors: Effect of water type on biomass composition

Silvia Villaró, Ana Sánchez‐Zurano, Martina Ciardi, +6

Biomass and Bioenergy

Algal BiomassBioenergyAlgal BiotechnologyEnvironmental EngineeringWater Type +1