Citations (49)
Keep up to date with the latest research on this topic with citation updates for this article.
Read on this site (2)
Viviane Priscila Barros de Medeiros, Whyara Karoline Almeida da Costa, Ruthchelly Tavares da Silva, Tatiana Colombo Pimentel & Marciane Magnani. (2022) Microalgae as source of functional ingredients in new-generation foods: challenges, technological effects, biological activity, and regulatory issues. Critical Reviews in Food Science and Nutrition 62:18, pages 4929-4950.
Read now
Read now
Lutz Grossmann, Jörg Hinrichs & Jochen Weiss. (2020) Cultivation and downstream processing of microalgae and cyanobacteria to generate protein-based technofunctional food ingredients. Critical Reviews in Food Science and Nutrition 60:17, pages 2961-2989.
Read now
Read now
Articles from other publishers (47)
Bojana Filipčev, Jovana Kojić, Jelena Miljanić, Olivera Šimurina, Alena Stupar, Dubravka Škrobot, Vanja Travičić & Milica Pojić. (2023) Wild Garlic (Allium ursinum) Preparations in the Design of Novel Functional Pasta. Foods 12:24, pages 4376.
Crossref
Crossref
Ayşe Neslihan DÜNDAR, Oya Irmak ŞAHİN & Furkan Türker SARICAOĞLU. (2023) LOW-FAT COOKIES WITH CHLORELLA VULGARIS: EFFECTS ON DOUGH RHEOLOGY, PHYSICAL, TEXTURAL AND SENSORY PROPERTIES OF COOKIESCHLORELLA VULGARIS İÇEREN AZ YAĞLI KURABİYELER: HAMUR REOLOJİSİ, FİZİKSEL, DOKUSAL VE DUYUSAL ÖZELLİKLER ÜZERİNE ETKİLERİ. Gıda 48:3, pages 526-544.
Crossref
Crossref
Marija Bošković Cabrol, Milica Glišić, Milan Baltić, Dragoljub Jovanović, Čaba Silađi, Stefan Simunović, Igor Tomašević & Anabela Raymundo. (2023) White and honey Chlorella vulgaris: Sustainable ingredients with the potential to improve nutritional value of pork frankfurters without compromising quality. Meat Science 198, pages 109123.
Crossref
Crossref
Gamal M. Hamad, Nawal Abd El-Baky, Mona Mohamed Sharaf & Amro A. Amara. (2023) Volatile Compounds, Fatty Acids Constituents, and Antimicrobial Activity of Cultured Spirulina (Arthrospira fusiformis) Isolated from Lake Mariout in Egypt. The Scientific World Journal 2023, pages 1-9.
Crossref
Crossref
Michela Verni, Chiara Demarinis, Carlo Giuseppe Rizzello & Erica Pontonio. (2023) Bioprocessing to Preserve and Improve Microalgae Nutritional and Functional Potential: Novel Insight and Perspectives. Foods 12:5, pages 983.
Crossref
Crossref
Silvia Zingale, Alfio Spina, Carlo Ingrao, Biagio Fallico, Giuseppe Timpanaro, Umberto Anastasi & Paolo Guarnaccia. (2023) Factors Affecting the Nutritional, Health, and Technological Quality of Durum Wheat for Pasta-Making: A Systematic Literature Review. Plants 12:3, pages 530.
Crossref
Crossref
Vinod K. Kannaujiya, Nasreen Amin, Saumi Pandey, Megha Jaiswal & Rajeshwar P. Sinha. 2023. Handbook of Food and Feed from Microalgae. Handbook of Food and Feed from Microalgae
237
252
.
Dubravka Novotni, Tamer H. Gamel, Cynthia Helou & João Miguel Rocha. 2023. Developing Sustainable and Health Promoting Cereals and Pseudocereals. Developing Sustainable and Health Promoting Cereals and Pseudocereals
399
431
.
Sheyma Khemiri, Maria Cristiana Nunes, Anabela Raymundo & Issam Smaali. (2022)
In vitro
starch digestibility and estimation of glycemic index in algae‐based couscous
. International Journal of Food Science & Technology.
Crossref
Crossref
Ana Ramalho Ribeiro, Tiago Madeira, Goreti Botelho, Diana Martins, Ricardo M. Ferreira, Artur M. S. Silva, Susana M. Cardoso & Rui Costa. (2022) Brown Algae Fucus vesiculosus in Pasta: Effects on Textural Quality, Cooking Properties, and Sensorial Traits. Foods 11:11, pages 1561.
Crossref
Crossref
Geum-Jae Jeong, Fazlurrahman Khan, Min-Gyun Kang, Kyung-Jin Cho, Geon-Woo Park, Du-Min Jo, Seul-Ki Park & Young-Mog Kim. (2022) Preparation of rice paper enriched with laver (Pyropia sp.) and tapioca starch with process optimization using response surface methodology. LWT 160, pages 113312.
Crossref
Crossref
Sanghamitra Khandual, Edgar Omar Lopez Sanchez, Hugo Espinosa Andrews & Jose Daniel Padilla de la Rosa. (2021) Phycocyanin content and nutritional profile of Arthrospira platensis from Mexico: efficient extraction process and stability evaluation of phycocyanin. BMC Chemistry 15:1.
Crossref
Crossref
Apurav Krishna Koyande, Kit Wayne Chew, Sivakumar Manickam, Jo-Shu Chang & Pau-Loke Show. (2021) Emerging algal nanotechnology for high-value compounds: A direction to future food production. Trends in Food Science & Technology 116, pages 290-302.
Crossref
Crossref
Patrícia Costa da Silva, Tassiele Toledo, Vandré Brião, Telma Elita Bertolin & Jorge Alberto Vieira Costa. (2021) Development of extruded snacks enriched by bioactive peptides from microalga Spirulina sp. LEB 18. Food Bioscience 42, pages 101031.
Crossref
Crossref
Dominika Barbara Matuszek & Łukasz Andrzej Biłos. (2021) Computer Image Analysis as a Method of Evaluating the Quality of Selected Fine-Grained Food Mixtures. Sustainability 13:6, pages 3018.
Crossref
Crossref
Fatma Boukid & Massimo Castellari. (2021) Food and Beverages Containing Algae and Derived Ingredients Launched in the Market from 2015 to 2019: A Front-of-Pack Labeling Perspective with a Special Focus on Spain. Foods 10:1, pages 173.
Crossref
Crossref
Alice Ferreira, Inês Guerra, Margarida Costa, Joana Silva & Luisa Gouveia. 2021. Cultured Microalgae for the Food Industry. Cultured Microalgae for the Food Industry
387
433
.
Alexandra G. Durán, Carlos Rial, M. Teresa Gutiérrez, José M. G. Molinillo & Francisco A. Macías. 2021. Handbook of Dietary Phytochemicals. Handbook of Dietary Phytochemicals
477
542
.
Francesco Martelli, Martina Cirlini, Camilla Lazzi, Erasmo Neviani & Valentina Bernini. (2020) Solid-State Fermentation of Arthrospira platensis to Implement New Food Products: Evaluation of Stabilization Treatments and Bacterial Growth on the Volatile Fraction. Foods 10:1, pages 67.
Crossref
Crossref
Elena Bancalari, Francesco Martelli, Valentina Bernini, Erasmo Neviani & Monica Gatti. (2020) Bacteriostatic or bactericidal? Impedometric measurements to test the antimicrobial activity of Arthrospira platensis extract. Food Control 118, pages 107380.
Crossref
Crossref
Francesco Martelli, Martina Cirlini, Camilla Lazzi, Erasmo Neviani & Valentina Bernini. (2020) Edible Seaweeds and Spirulina Extracts for Food Application: In Vitro and In Situ Evaluation of Antimicrobial Activity towards Foodborne Pathogenic Bacteria. Foods 9:10, pages 1442.
Crossref
Crossref
Elisabet Sánchez-Parra, Soumia Boutarfa & Marina Aboal. (2020) Are Cyanotoxins the Only Toxic Compound Potentially Present in Microalgae Supplements? Results from a Study of Ecological and Non-Ecological Products. Toxins 12:9, pages 552.
Crossref
Crossref
Francesco Martelli, Marcello Alinovi, Valentina Bernini, Monica Gatti & Elena Bancalari. (2020) Arthrospira platensis as Natural Fermentation Booster for Milk and Soy Fermented Beverages. Foods 9:3, pages 350.
Crossref
Crossref
Lutz Grossmann, Vera Wörner, Jörg Hinrichs & Jochen Weiss. (2019)
Sensory properties of aqueous dispersions of protein‐rich extracts from
Chlorella protothecoides
at neutral and acidic pH
. Journal of the Science of Food and Agriculture 100:3, pages 1344-1349.
Crossref
Crossref
M. Cristiana Nunes, Carla Graça, Sanja Vlaisavljević, Ana Tenreiro, Isabel Sousa & Anabela Raymundo. (2020) Microalgal cell disruption: Effect on the bioactivity and rheology of wheat bread. Algal Research 45, pages 101749.
Crossref
Crossref
Patrícia Fradinho, Alberto Niccolai, Rita Soares, Liliana Rodolfi, Natascia Biondi, Mario R. Tredici, Isabel Sousa & Anabela Raymundo. (2020) Effect of Arthrospira platensis (spirulina) incorporation on the rheological and bioactive properties of gluten-free fresh pasta. Algal Research 45, pages 101743.
Crossref
Crossref
Paulo E.S. Munekata, Mirian Pateiro, Francisco J. Barba, Rubén Dominguéz, Mohammed Gagaoua & José M. Lorenzo. 2020. Aquaculture and By-Products: Challenges and Opportunities in the Use of Alternative Protein Sources and Bioactive Compounds. Aquaculture and By-Products: Challenges and Opportunities in the Use of Alternative Protein Sources and Bioactive Compounds
53
96
.
Alexandra G. Durán, Carlos Rial, M. Teresa Gutiérrez, José M. G. Molinillo & Francisco A. Macías. 2019. Handbook of Dietary Phytochemicals. Handbook of Dietary Phytochemicals
1
66
.
Andrêssa Silva Fernandes, Pricila Pinheiro Nass, Álisson Oliveira & Leila Queiroz Zepka. 2020. Pigments from Microalgae Handbook. Pigments from Microalgae Handbook
391
420
.
Alberto Niccolai, Manuel Venturi, Viola Galli, Niccolò Pini, Liliana Rodolfi, Natascia Biondi, Massimo D’Ottavio, Ana Paula Batista, Anabela Raymundo, Lisa Granchi & Mario R. Tredici. (2019) Development of new microalgae-based sourdough “crostini”: functional effects of Arthrospira platensis (spirulina) addition. Scientific Reports 9:1.
Crossref
Crossref
Tom M.M. Bernaerts, Lore Gheysen, Imogen Foubert, Marc E. Hendrickx & Ann M. Van Loey. (2019) The potential of microalgae and their biopolymers as structuring ingredients in food: A review. Biotechnology Advances 37:8, pages 107419.
Crossref
Crossref
Prashant Sahni, Poonam Aggarwal, Savita Sharma & Baljit Singh. (2019) Nuances of microalgal technology in food and nutraceuticals: a review. Nutrition & Food Science 49:5, pages 866-885.
Crossref
Crossref
Tomás Lafarga. (2019) Effect of microalgal biomass incorporation into foods: Nutritional and sensorial attributes of the end products. Algal Research 41, pages 101566.
Crossref
Crossref
Samadrita Sengupta, Hemanta Koley, Shanta Dutta & Jayati Bhowal. (2018) Hypocholesterolemic effect of Spirulina platensis (SP) fortified functional soy yogurts on diet-induced hypercholesterolemia. Journal of Functional Foods 48, pages 54-64.
Crossref
Crossref
Yasaman Etemadian, Bahareh Shabanpour, Zohreh Ramzanpour, Amir Reza Shaviklo & Moazameh Kordjazi. (2018) Production of the corn snack seasoned with brown seaweeds and their characteristics. Journal of Food Measurement and Characterization 12:3, pages 2068-2079.
Crossref
Crossref
Stephanie Grahl, Micha Strack, Ramona Weinrich & Daniel Mörlein. (2018)
Consumer-Oriented Product Development: The Conceptualization of Novel Food Products Based on Spirulina (
Arthrospira platensis
) and Resulting Consumer Expectations
. Journal of Food Quality 2018, pages 1-11.
Crossref
Crossref
Dragana Stanic-Vucinic, Simeon Minic, Milan R. Nikolic & Tanja Cirkovic Velickovic. 2018. Microalgal Biotechnology. Microalgal Biotechnology.
Yasaman Etemadian, Bahareh Shabanpour, Zohreh Ramzanpour, Amir Reza Shaviklo & Moazameh Kordjazi. (2018)
Evolution of
Sirophysalis trinodis
and
Polycladia myrica
water extract properties on corn snacks treated with them during 3 months of storage at ambient temperature
. Journal of Food Processing and Preservation 42:4, pages e13579.
Crossref
Crossref
Bo-Ra Kim, Suna Kim, Gui-Seck Bae, Moon Baek Chang & BoKyung Moon. (2017) Quality characteristics of common wheat fresh noodle with insoluble dietary fiber from kimchi by-product. LWT - Food Science and Technology 85, pages 240-245.
Crossref
Crossref
Ana Paula Batista, Alberto Niccolai, Patrícia Fradinho, Solange Fragoso, Ivana Bursic, Liliana Rodolfi, Natascia Biondi, Mario R. Tredici, Isabel Sousa & Anabela Raymundo. (2017) Microalgae biomass as an alternative ingredient in cookies: Sensory, physical and chemical properties, antioxidant activity and in vitro digestibility. Algal Research 26, pages 161-171.
Crossref
Crossref
Lolymar De los Ángeles Romero Maza, Miguel Ángel Guevara, Bladimir José Gómez, Bertha Arredondo-Vega, Roraisy Cortez & Berenice Licet. (2017) Producción de pigmentos procedentes de Arthrospira maxima cultivada en fotobiorreactores. Revista Colombiana de Biotecnología 19:1, pages 108-114.
Crossref
Crossref
Ashraf Sharoba. 2016. Plant Secondary Metabolites, 3 Volume Set. Plant Secondary Metabolites, 3 Volume Set
243
286
.
Tingting Liu, Nazimah Hamid, Michelle J. Y. Yoo, Kevin Kantono, Loveena Pereira, Mustafa M. Farouk & Scott O. Knowles. (2016) Physicochemical and sensory characterization of gnocchi and the effects of novel formulation on in vitro digestibility. Journal of Food Science and Technology 53:11, pages 4033-4042.
Crossref
Crossref
Ashraf Mahdy Sharoba. 2016. Plant Secondary Metabolites. Plant Secondary Metabolites
243
286
.
Samuel Mercier, Christine Moresoli, Martin Mondor, Sébastien Villeneuve & Bernard Marcos. (2016) A Meta-Analysis of Enriched Pasta: What Are the Effects of Enrichment and Process Specifications on the Quality Attributes of Pasta?. Comprehensive Reviews in Food Science and Food Safety 15:4, pages 685-704.
Crossref
Crossref
Gülsün Özyurt, Leyla Uslu, Ilknur Yuvka, Saadet Gökdoğan, Gökçe Atci, Burcu Ak & Oya Işik. (2015)
Evaluation of the Cooking Quality Characteristics of Pasta Enriched with
Spirulina Platensis
. Journal of Food Quality 38:4, pages 268-272.
Crossref
Crossref
Parul Singh, Rakhi Singh, Alok Jha, Prasad Rasane & Anuj Kumar Gautam. (2013) Optimization of a process for high fibre and high protein biscuit. Journal of Food Science and Technology 52:3, pages 1394-1403.
Crossref
Crossref