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

Use of sourdough made with quinoa (Chenopodium quinoa) flour and autochthonous selected lactic acid bacteria for enhancing the nutritional, textural and sensory features of white bread

(2016) Carlo Giuseppe Rizzello et al.   FOOD MICROBIOLOGY

Microalgae as a new source of bioactive compounds in food supplements

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

Catalytic pyrolysis of microalgae Tetraselmis suecica and characterization study using in situ Synchrotron-based Infrared Microscopy

(2015) Nur Hidayah Zainan et al.   FUEL

The influence of culture conditions on biomass and high value product generation by Nannochloropsis gaditana in aquaculture

(2015) J. Camacho-Rodríguez et al.   Algal Research-Biomass Biofuels and Bioproducts

Effects of spirulina biomass on the technological and nutritional quality of bread wheat pasta

(2014) Estefanía Rodríguez De Marco et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Functional ingredients from microalgae

(2014) Silvia Buono et al.   Food & Function

High-value products from microalgae—their development and commercialisation

(2013) Michael A. Borowitzka   JOURNAL OF APPLIED PHYCOLOGY

Comparison of microalgal biomass profiles as novel functional ingredient for food products

(2013) Ana Paula Batista et al.   Algal Research-Biomass Biofuels and Bioproducts

Culture aspects of Isochrysis galbana for biodiesel production

(2012) Ángel Sánchez et al.   APPLIED ENERGY

Effect of high frequency of intermittent light on the growth and fatty acid profile of Isochrysis galbana

(2012) Miwa Yoshioka et al.   AQUACULTURE

Production cost of a real microalgae production plant and strategies to reduce it

(2012) F.G. Acién et al.   BIOTECHNOLOGY ADVANCES

The rheological characterization of algae suspensions for the production of biofuels

(2012) Victoria O. Adesanya et al.   JOURNAL OF RHEOLOGY

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

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

Microalgal pigments potential as byproducts in lipid production

(2011) Ming-Der Bai et al.   Journal of the Taiwan Institute of Chemical Engineers

Microalgae: a sustainable feed source for aquaculture

(2010) S. Hemaiswarya et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

Biodiversity, ecological determinants, and metabolic exploitation of sourdough microbiota

(2009) L. De Vuyst et al.   FOOD MICROBIOLOGY

OCCURRENCE OF LOROXANTHIN, LOROXANTHIN DECENOATE, AND LOROXANTHIN DODECENOATE INTETRASELMISSPECIES (PRASINOPHYCEAE, CHLOROPHYTA)

(2009) José L. Garrido et al.   JOURNAL OF PHYCOLOGY

A Perspective on the Biotechnological Potential of Microalgae

(2008) R. Raja et al.   CRITICAL REVIEWS IN MICROBIOLOGY

Production of microbial exopolysaccharides in the sourdough and its effects on the rheological properties of dough

(2008) Ali Ketabi et al.   FOOD RESEARCH INTERNATIONAL

Functional biscuits with PUFA-ω3 fromIsochrysis galbana

(2008) Luísa Gouveia et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Influence of culture conditions on the productivity and lutein content of the new strain Scenedesmus almeriensis

(2008) J.F. Sánchez et al.   PROCESS BIOCHEMISTRY