Microalgae as source of functional ingredients in new-generation foods: challenges, technological effects, biological activity, and regulatory issues

Potential utilization of bioproducts from microalgae for the quality enhancement of natural products

(2020) Doris Ying Ying Tang et al.   BIORESOURCE TECHNOLOGY

Extraction and characterization of phycocyanin from Spirulina platensis and evaluation of its anticancer, antidiabetic and antiinflammatory effect

(2020) Gopal Prabakaran et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Health promoting functional lipids from microalgae pool: A review

(2020) Richa Katiyar et al.   Algal Research-Biomass Biofuels and Bioproducts

Apparent digestibility of proximate nutrients, energy and fatty acids in nutritionally-balanced diets with partial or complete replacement of dietary fish oil with microbial oil from a novel Schizochytrium sp. (T18) by juvenile Atlantic salmon (Salmo salar L.)

(2020) Sean M. Tibbetts et al.   AQUACULTURE

Integration of osmotic shock assisted liquid biphasic system for protein extraction from microalgae Chlorella vulgaris

(2020) Apurav Krishna Koyande et al.   BIOCHEMICAL ENGINEERING JOURNAL

Microalgae as a future food source

(2020) Yasin Torres-Tiji et al.   BIOTECHNOLOGY ADVANCES

Mycoproteins as safe meat substitutes

(2020) Fataneh Hashempour-Baltork et al.   JOURNAL OF CLEANER PRODUCTION

Safety assays and nutritional values of mycoprotein produced by Fusarium venenatum IR372C from date waste as substrate

(2020) Fataneh Hashempour‐Baltork et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

The effect of nutrient and phytohormone supplementation on the growth, pigment yields and biochemical composition of newly isolated microalgae

(2020) Dónal Mc Gee et al.   PROCESS BIOCHEMISTRY

Using spray-dried microalgae in ice cream formulation as a natural colorant: Effect on physicochemical and functional properties

(2020) Yaşar Durmaz et al.   Algal Research-Biomass Biofuels and Bioproducts

Potential use of C-phycocyanin in non-alcoholic fatty liver disease

(2020) Peng Ma et al.   BIOCHEMICAL AND BIOPHYSICAL RESEARCH COMMUNICATIONS

Combined bead milling and enzymatic hydrolysis for efficient fractionation of lipids, proteins, and carbohydrates of Chlorella vulgaris microalgae

(2020) Razieh Shafiei Alavijeh et al.   BIORESOURCE TECHNOLOGY

Pulsed electric energy and ultrasonication assisted green solvent extraction of bio-molecules from different microalgal species

(2020) Rui Zhang et al.   Innovative Food Science & Emerging Technologies

3D printed functional cookies fortified with Arthrospira platensis: Evaluation of its antioxidant potential and physical-chemical characterization

(2020) Marta V. Vieira et al.   FOOD HYDROCOLLOIDS

Versatile method to obtain protein- and/or amino acid-enriched extracts from fresh biomass of recalcitrant microalgae without mechanical pretreatment

(2020) J.A. Callejo-López et al.   Algal Research-Biomass Biofuels and Bioproducts

Microalgae biomass as an additional ingredient of gluten-free bread: Dough rheology, texture quality and nutritional properties

(2020) Sheyma Khemiri et al.   Algal Research-Biomass Biofuels and Bioproducts

A chemometric approach to evaluate the impact of pulses, Chlorella and Spirulina on proximate composition, amino acid, and physicochemical properties of turkey burgers

(2019) Francisco J. Marti-Quijal et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Physico-chemical and nutritional properties of meat analogues based on Spirulina/lupin protein mixtures

(2019) Megala Palanisamy et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Characterization of exopolysaccharides produced by microalgae with antitumor activity on human colon cancer cells

(2019) Jianzhi Zhang et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Spirulina platensis in Japanese quail feeding alters fatty acid profiles and improves egg quality: Benefits to consumers

(2019) Marcel M. Boiago et al.   JOURNAL OF FOOD BIOCHEMISTRY

Microalgae for High-Value Products Towards Human Health and Nutrition

(2019) Ines Barkia et al.   Marine Drugs

Potential Industrial Applications and Commercialization of Microalgae in the Functional Food and Feed Industries: A Short Review

(2019) Camacho et al.   Marine Drugs

Characterizing emulsion properties of microalgal and cyanobacterial protein isolates

(2019) Emma Teuling et al.   Algal Research-Biomass Biofuels and Bioproducts

The potential of microalgae and their biopolymers as structuring ingredients in food: A review

(2019) Tom M.M. Bernaerts et al.   BIOTECHNOLOGY ADVANCES

Enhanced microalgal protein extraction and purification using sustainable microwave-assisted multiphase partitioning technique

(2019) Kit Wayne Chew et al.   CHEMICAL ENGINEERING JOURNAL

Anti-diabetic activity of PUFAs-rich extracts of Chlorella pyrenoidosa and Spirulina platensis in rats

(2019) Xu-zhi Wan et al.   FOOD AND CHEMICAL TOXICOLOGY

Emergent food proteins – Towards sustainability, health and innovation

(2019) L.H. Fasolin et al.   FOOD RESEARCH INTERNATIONAL

Increasing dietary levels of docosahexaenoic acid-rich microalgae: Ruminal fermentation, animal performance, and milk fatty acid profile of mid-lactating dairy cows

(2019) Júlia A. Marques et al.   JOURNAL OF DAIRY SCIENCE

Microalgae biomass intake positively modulates serum lipid profile and antioxidant status

(2019) Tatiele Casagrande do Nascimento et al.   Journal of Functional Foods

Impact of microalgal species on the oxidative stability of n-3 LC-PUFA enriched tomato puree

(2019) Lore Gheysen et al.   Algal Research-Biomass Biofuels and Bioproducts

Cultivation of Chlorella protothecoides under different growth modes and its utilisation in oil/water emulsions

(2019) Martín P. Caporgno et al.   BIORESOURCE TECHNOLOGY

Amelioration of neurobehavioral and cognitive abilities of F1 progeny following dietary supplementation with Spirulina to protein malnourished mothers

(2019) Shrstha Sinha et al.   BRAIN BEHAVIOR AND IMMUNITY

Polyunsaturated fatty acids from microalgae Spirulina platensis modulates lipid metabolism disorders and gut microbiota in high-fat diet rats

(2019) Tian-Tian Li et al.   FOOD AND CHEMICAL TOXICOLOGY

Preparation of Chlorella vulgaris polysaccharides and their antioxidant activity in vitro and in vivo

(2019) Mengen Yu et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Gastro-protective potentials of Spirulina: role of vitamin B12

(2019) Kumudha Anantharajappa et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Influence of different sources of vegetable, whey and microalgae proteins on the physicochemical properties and amino acid profile of fresh pork sausages

(2019) Francisco J. Marti-Quijal et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Spray-dried Spirulina platensis as an effective ingredient to improve yogurt formulations: Testing different encapsulating solutions

(2019) Samara C. da Silva et al.   Journal of Functional Foods

Recent Advances in Microalgal Bioactives for Food, Feed, and Healthcare Products: Commercial Potential, Market Space, and Sustainability

(2019) Nethravathy M. U. et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Physico-chemical characteristics of the sulfated polysaccharides of the red microalgae Dixoniella grisea and Porphyridium aerugineum

(2019) Gal Netanel Liberman et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

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

(2019) Tomás Lafarga et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Investigation of techno-functional and physicochemical properties of Spirulina platensis protein concentrate for food enrichment

(2019) Anne Luize Lupatini Menegotto et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

What Is in Store for EPS Microalgae in the Next Decade?

(2019) Guillaume Pierre et al.   MOLECULES

The Microalgae Biorefinery: A Perspective on the Current Status and Future Opportunities Using Genetic Modification

(2019) Gino Schiano di Visconte et al.   Applied Sciences-Basel

Adsorption kinetics and foaming properties of soluble microalgae fractions at the air/water interface

(2019) Leandro Buchmann et al.   FOOD HYDROCOLLOIDS

Extruded meat analogues based on yellow, heterotrophically cultivated Auxenochlorella protothecoides microalgae

(2019) Martín P. Caporgno et al.   Innovative Food Science & Emerging Technologies

Comparative effects of dietary microalgae oil and fish oil on fatty acid composition and sensory quality of table eggs

(2019) Jia Feng et al.   POULTRY SCIENCE

Comparison of several methods for effective lipid extraction from wet microalgae using green solvents

(2019) Sérgio S. de Jesus et al.   RENEWABLE ENERGY

Spirulina microalgae improves memory deficit induced by scopolamine in male pup rats: Role of oxidative stress

(2019) A. Ghanbari et al.   SOUTH AFRICAN JOURNAL OF BOTANY

Food safety, hypolipidemic and hypoglycemic activities, and in vivo protein quality of microalga Scenedesmus obliquus in Wistar rats

(2019) Monique Ellen Torres da Silva et al.   Journal of Functional Foods

Effects of the microalgae Chlamydomonas on gastrointestinal health

(2019) Francis J. Fields et al.   Journal of Functional Foods

Effect of Spirulina lipids on high-fat and high-sucrose diet induced obesity and hepatic lipid accumulation in C57BL/6J mice

(2019) Yuhong Yang et al.   Journal of Functional Foods

Development of new microalgae-based sourdough “crostini”: functional effects of Arthrospira platensis (spirulina) addition

(2019) Alberto Niccolai et al.   Scientific Reports

Effect of Arthrospira platensis (spirulina) incorporation on the rheological and bioactive properties of gluten-free fresh pasta

(2019) Patrícia Fradinho et al.   Algal Research-Biomass Biofuels and Bioproducts

Microalgal cell disruption: Effect on the bioactivity and rheology of wheat bread

(2019) M. Cristiana Nunes et al.   Algal Research-Biomass Biofuels and Bioproducts

Emulsifying properties of ruptured microalgae cells: Barriers to lipid extraction or promising biosurfactants?

(2018) Sam Q.K. Law et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

High protein ingredients of microalgal origin: Obtainment and functional properties

(2018) Aline Massia Pereira et al.   Innovative Food Science & Emerging Technologies

Variability in nutrient composition and in vitro crude protein digestibility of 16 microalgae products

(2018) Katharina Judith Wild et al.   JOURNAL OF ANIMAL PHYSIOLOGY AND ANIMAL NUTRITION

Impact of Chlorella vulgaris on the rheology of wheat flour dough and bread texture

(2018) C. Graça et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Spirulina for snack enrichment: Nutritional, physical and sensory evaluations

(2018) Bárbara Franco Lucas et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Renoprotective effect of Spirulina platensis extract against nicotine-induced oxidative stress-mediated inflammation in rats

(2018) Walid E. Zahran et al.   PHYTOMEDICINE

Arthrospira maxima (Spirulina) and C-phycocyanin prevent the progression of chronic kidney disease and its cardiovascular complications

(2018) Ivonne Nayelli Memije-Lazaro et al.   Journal of Functional Foods

Hypocholesterolemic effect of Spirulina platensis (SP) fortified functional soy yogurts on diet-induced hypercholesterolemia

(2018) Samadrita Sengupta et al.   Journal of Functional Foods

Effect of microalgae addition on active biodegradable starch film

(2018) Mariel Carissimi et al.   Algal Research-Biomass Biofuels and Bioproducts

Mild cell disruption methods for bio-functional proteins recovery from microalgae—Recent developments and future perspectives

(2018) Win Nee Phong et al.   Algal Research-Biomass Biofuels and Bioproducts

Selective and energy efficient extraction of functional proteins from microalgae for food applications

(2018) E. Suarez Garcia et al.   BIORESOURCE TECHNOLOGY

Solubility and aggregation behavior of protein fractions from the heterotrophically cultivated microalga Chlorella protothecoides

(2018) Lutz Grossmann et al.   FOOD RESEARCH INTERNATIONAL

Effects of pulses and microalgal proteins on quality traits of beef patties

(2018) Tihana Žugčić et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Beneficial effects of phycobiliproteins from Spirulina maxima in a preeclampsia model

(2018) Seidy Z. Castro-García et al.   LIFE SCIENCES

Phycocyanin-enriched yogurt and its antibacterial and physicochemical properties during 21 days of storage

(2018) Elyas Mohammadi-Gouraji et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Supercritical CO2 Extraction of Nannochloropsis sp.: A Lipidomic Study on the Influence of Pretreatment on Yield and Composition

(2018) Kathy Elst et al.   MOLECULES

Microalgae research worldwide

(2018) Jose Antonio Garrido-Cardenas et al.   Algal Research-Biomass Biofuels and Bioproducts

Evaluating the impact of vegetal and microalgae protein sources on proximate composition, amino acid profile, and physicochemical properties of fermented Spanish “chorizo” sausages

(2018) Rohit Thirumdas et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Current Bottlenecks and Challenges of the Microalgal Biorefinery

(2018) Imma Gifuni et al.   TRENDS IN BIOTECHNOLOGY

Comparison of fatty acid composition and positional distribution of microalgae triacylglycerols for human milk fat substitutes

(2018) Yongjin He et al.   Algal Research-Biomass Biofuels and Bioproducts

Extraction and fractionation of microalgae-based protein products

(2018) Laura Soto-Sierra et al.   Algal Research-Biomass Biofuels and Bioproducts

Production of protein-rich extracts from disrupted microalgae cells: Impact of solvent treatment and lyophilization

(2018) Lutz Grossmann et al.   Algal Research-Biomass Biofuels and Bioproducts

Different DHA or EPA production responses to nutrient stress in the marine microalga Tisochrysis lutea and the freshwater microalga Monodus subterraneus

(2018) Hao Hu et al.   SCIENCE OF THE TOTAL ENVIRONMENT

Enhancing of oxidative stability and quality attributes of olive oil using spirulina (Arthrospira platensis) nanoparticles

(2018) Mohamed K. Morsy et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Evaluation of antioxidant properties of Chlorella vulgaris and Spirulina platensis and their application in order to extend the shelf life of rainbow trout (Oncorhynchus mykiss) fillets during refrigerated storage

(2018) Mir Babak Taghavi Takyar et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

High variability in nutritional value and safety of commercially available Chlorella and Spirulina biomass indicates the need for smart production strategies

(2018) Maarten Muys et al.   BIORESOURCE TECHNOLOGY

Microalgae and seaweeds for food applications: Challenges and perspectives

(2017) Francisco J. Barba   FOOD RESEARCH INTERNATIONAL

Safety evaluations and lipid-lowering activity of an Arthrospira platensis enriched diet: A 1-month study in rats

(2017) Elisabetta Bigagli et al.   FOOD RESEARCH INTERNATIONAL

Effect of microalgae incorporation on physicochemical and textural properties in wheat bread formulation

(2017) Purificación García-Segovia et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Improving oxidative stability of olive oil: Incorporation of Spirulina and evaluation of its synergism with citric acid

(2017) N. Alavi et al.   GRASAS Y ACEITES

Characterization and immunomodulatory activities of polysaccharides extracted from green alga Chlorella ellipsoidea

(2017) Jia Qi et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Development and characterization of bioactive edible films from spider crab ( Maja crispata ) chitosan incorporated with Spirulina extract

(2017) Rafik Balti et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

The use of Nannochloropsis sp. as a source of omega-3 fatty acids in dry pasta: chemical, technological and sensory evaluation

(2017) Estefanía Rodríguez De Marco et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Using spray-dried microalgae as a natural coloring agent in chewing gum: effects on color, sensory, and textural properties

(2017) Ibrahim Palabiyik et al.   JOURNAL OF APPLIED PHYCOLOGY

The effect of different level of Spirulina powder on the chosen quality parameters of shortbread biscuits

(2017) Monika Marcinkowska-Lesiak et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

The Impact of Microalgae in Food Science and Technology

(2017) Ângelo Paggi Matos   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Natural vitamin B12 and fucose supplementation of green smoothies with edible algae and related quality changes during their shelf life

(2017) Noelia Castillejo et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effect of Spirulina platensis fortification on physicochemical, textural, antioxidant and sensory properties of yogurt during fermentation and storage

(2017) Mohamed Barkallah et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Microalgae biorefineries: The Brazilian scenario in perspective

(2017) B.S.A.F Brasil et al.   New Biotechnology

Sensory, Physico-Chemical and Water Sorption Properties of Corn Extrudates Enriched with Spirulina

(2017) Małgorzata Tańska et al.   PLANT FOODS FOR HUMAN NUTRITION

Prospects of microalgae proteins in producing peptide-based functional foods for promoting cardiovascular health

(2017) Chukwunonso E.C.C. Ejike et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Electroencephalographic study of microalgae DHA omega-3 egg consumption on cognitive function

(2017) Mongkol Kaewsutas et al.   Journal of Functional Foods

Microalgae as healthy ingredients for functional food: a review

(2017) J. Matos et al.   Food & Function

Microalgae biomass as an alternative ingredient in cookies: Sensory, physical and chemical properties, antioxidant activity and in vitro digestibility

(2017) Ana Paula Batista et al.   Algal Research-Biomass Biofuels and Bioproducts

Lipids rich in ω-3 polyunsaturated fatty acids from microalgae

(2016) N. F. Santos-Sánchez et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Haematococcus pluvialis soluble proteins: Extraction, characterization, concentration/fractionation and emulsifying properties

(2016) Fatou Ba et al.   BIORESOURCE TECHNOLOGY

Overview of microalgal extracellular polymeric substances (EPS) and their applications

(2016) Rui Xiao et al.   BIOTECHNOLOGY ADVANCES

Production, extraction and characterization of microalgal and cyanobacterial exopolysaccharides

(2016) Cédric Delattre et al.   BIOTECHNOLOGY ADVANCES

Evaluation of physicochemical, microbiological and sensory properties of croissants fortified with Arthrospira platensis (Spirulina)

(2016) R. Massoud et al.   CZECH JOURNAL OF FOOD SCIENCES

Effect of pH on the functional properties of Arthrospira (Spirulina) platensis protein isolate

(2016) Sonda Benelhadj et al.   FOOD CHEMISTRY

Development of powdered food with the addition of Spirulina for food supplementation of the elderly population

(2016) Thaisa Duarte Santos 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

Preparation of Micronutrients Fortified Spirulina Supplemented Rice-Soy Crisps Processed Through Novel Supercritical Fluid Extrusion

(2016) Shahid Bashir et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Microalgae as a new source of bioactive compounds in food supplements

(2016) Bruna da Silva Vaz et al.   Current Opinion in Food Science

A techno-economic analysis of industrial production of marine microalgae as a source of EPA and DHA-rich raw material for aquafeed: Research challenges and possibilities

(2015) Matilde S. Chauton et al.   AQUACULTURE

The multidisciplinary approach to safety and toxicity assessment of microalgae-based food supplements following clinical cases of poisoning

(2015) Piotr Rzymski et al.   HARMFUL ALGAE

Water soluble polysaccharides from Spirulina platensis: Extraction and in vitro anti-cancer activity

(2015) Forouzan Kurd et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Carotenoids from Marine Microalgae: A Valuable Natural Source for the Prevention of Chronic Diseases

(2015) Maria Raposo et al.   Marine Drugs

Food and feed products from micro-algae: Market opportunities and challenges for the EU

(2015) Mauro Vigani et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Extraction, fractionation and functional properties of proteins from the microalgae Chlorella vulgaris

(2014) Alina-Violeta Ursu et al.   BIORESOURCE TECHNOLOGY

The isolation and antioxidant activity of polysaccharides from the marine microalgae Isochrysis galbana

(2014) Yingying Sun et al.   CARBOHYDRATE POLYMERS

Immunomodulatory activities of polysaccharides from Chlorella pyrenoidosa in a mouse model of Parkinson's disease

(2014) Phoebe B. Chen et al.   Journal of Functional Foods

Functional ingredients from microalgae

(2014) Silvia Buono et al.   Food & Function

Anti-cancer activities of ω-6 polyunsaturated fatty acids

(2014) StevenY Qian et al.   Biomedical Journal

Characterization and optimization of production of exopolysaccharide from Chlamydomonas reinhardtii

(2013) Amit Bafana   CARBOHYDRATE POLYMERS

Health applications of bioactive compounds from marine microalgae

(2013) Maria Filomena de Jesus Raposo et al.   LIFE SCIENCES

Alternative Sources of n-3 Long-Chain Polyunsaturated Fatty Acids in Marine Microalgae

(2013) Dulce Martins et al.   Marine Drugs

Impact of microalgal feed supplementation on omega-3 fatty acid enrichment of hen eggs

(2013) Charlotte Bruneel et al.   Journal of Functional Foods

Bioethanol production using carbohydrate-rich microalgae biomass as feedstock

(2012) Shih-Hsin Ho et al.   BIORESOURCE TECHNOLOGY

Phycobiliproteins or C-phycocyanin of Arthrospira (Spirulina) maxima protect against HgCl2-caused oxidative stress and renal damage

(2012) R. Rodríguez-Sánchez et al.   FOOD CHEMISTRY

Emulsion properties of algae soluble protein isolate from Tetraselmis sp.

(2012) Anja Schwenzfeier et al.   FOOD HYDROCOLLOIDS

Acidic polysaccharides of Arthrospira (Spirulina) platensis induce the synthesis of TNF-α in RAW macrophages

(2012) María L. Parages et al.   JOURNAL OF APPLIED PHYCOLOGY

Extrusion Cooking of Maize/Spirulina Mixture: Factors Affecting Expanded Product Characteristics and Sensory Quality

(2012) Suryakanta M.R. Joshi et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Isochrysis galbana and Diacronema vlkianum biomass incorporation in pasta products as PUFA’s source

(2012) Mónica Fradique et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of the marine microalgae Isochrysis galbana and Nannochloropsis oculata in diabetic rats

(2012) K. Nuño et al.   Journal of Functional Foods

Blue-green algae (Arthrospira platensis) as an ingredient in pasta: free radical scavenging activity, sensory and cooking characteristics evaluation

(2011) Nacim Zouari et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Novel foods with microalgal ingredients – Effect of gel setting conditions on the linear viscoelasticity of Spirulina and Haematococcus gels

(2011) Ana Paula Batista et al.   JOURNAL OF FOOD ENGINEERING

Omega-3 Fatty Acids and Cardiovascular Disease

(2011) Dariush Mozaffarian et al.   JOURNAL OF THE AMERICAN COLLEGE OF CARDIOLOGY

Preliminary characterization of food tablets from date (Phoenix dactylifera L.) and spirulina (Spirulina sp.) powders

(2011) Benahmed Djilali Adiba et al.   POWDER TECHNOLOGY

Docosahexaenoic acid (DHA) and the developing central nervous system (CNS) – Implications for dietary recommendations

(2010) Philippe Guesnet et al.   BIOCHIMIE

Incorporation of Chlorella vulgaris and Spirulina maxima biomass in pasta products. Part 1: Preparation and evaluation

(2010) Mónica Fradique et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Microalgae for biodiesel production and other applications: A review

(2009) Teresa M. Mata et al.   RENEWABLE & SUSTAINABLE ENERGY REVIEWS