Silvia Villaró

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

Tomás Lafarga, Ana Sánchez‐Zurano, Silvia Villaró et al. · Trends in Food Science & Technology · 2021 · 123 citations

Biosynthesis, Biomanufacturing, Engineering +10

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

Tomás Lafarga, Ruth Rodríguez‐Bermúdez, Ainoa Morillas‐España et al. · Algal Research · 2021 · 120 citations · Full text

Food Choice, Nutrition, Culture +11

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

Tomás Lafarga, F.G. Acién, Massimo Castellari et al. · LWT · 2019 · 113 citations

Food Chemistry, Nutrition, Innovative Broccoli Soup +6

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 et al. · International Journal of Gastronomy and Food Science · 2019 · 79 citations

Chemical Engineering, Engineering, Response Surface Methodology +7

Bioaccessibility and antioxidant activity of phenolic compounds in cooked pulses

Tomás Lafarga, Silvia Villaró, Gloria Bobo et al. · International Journal of Food Science & Technology · 2019 · 63 citations

Food Chemistry, Nutrition, Nutrient Bioavailability +14