Effect of Spirulina (Arthrospira platensis) powder on probiotic bacteriologically acidified feta-type cheese

Antioxidant properties of whole-cell Spirulina (Arthrospira platensis) powder expressed in olive oil under accelerated storage conditions

(2017) Nasireh Alavi et al.   JOURNAL OF APPLIED PHYCOLOGY

NaOH-free debittering of table olives using power ultrasound

(2016) Maryam Habibi et al.   FOOD CHEMISTRY

An assessment of the techno-functional and sensory properties of yoghurt fortified with a lipid extract from the microalga Pavlova lutheri

(2016) Ruairi C. Robertson et al.   Innovative Food Science & Emerging Technologies

Impact ofSpirulina platensison Physicochemical Properties and Viability ofLactobacillus acidophilusof Probiotic UF Feta Cheese

(2016) Sedigheh Mazinani et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Supplementation ofSpirulina platensisandChlorella vulgarisAlgae into Probiotic Fermented Milks

(2013) H. Beheshtipour et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Bioethanol Production by Carbohydrate-Enriched Biomass of Arthrospira (Spirulina) platensis

(2013) Giorgos Markou et al.   Energies

Protective effect of Spirulina platensis enriched in phenolic compounds against hepatotoxicity induced by CCl4

(2013) Remziye Aysun Kepekçi et al.   FOOD CHEMISTRY

Review Article: Sensory Characteristics of Probiotic Cheese

(2012) R. Karimi et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Effects of Chlorella vulgaris and Arthrospira platensis addition on viability of probiotic bacteria in yogurt and its biochemical properties

(2012) Hannane Beheshtipour et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Effect of alternative C2 carbon sources on the growth, lipid, and γ-linolenic acid production of spirulina (Arthrospira platensis)

(2012) Mohammad-Taghi Golmakani et al.   FOOD SCIENCE AND BIOTECHNOLOGY