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

Functional bioactive compounds and biological activities of Spirulina platensis lipids

(2018) M.F. Ramadan et al.   CZECH JOURNAL OF FOOD SCIENCES

The impact of ozone on health-promoting, microbiological, and colour properties of Rubus ideaus raspberries

(2017) Anna Onopiuk et al.   CyTA-Journal of Food

Effect of packaging method and cold-storage time on chicken meat quality

(2015) Monika Marcinkowska-Lesiak et al.   CyTA-Journal of Food

Effect of packaging method and cold-storage time on chicken meat quality

(2015) Monika Marcinkowska-Lesiak et al.   CyTA-Journal of Food

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

Optimization of a process for high fibre and high protein biscuit

(2013) Parul Singh et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Characterization and bioactivity of phycocyanin isolated from Spirulina maxima grown under salt stress

(2012) Hanaa H. Abd El-Baky et al.   Food & Function

Antioxidant effects and UVB protective activity of Spirulina (Arthrospira platensis) products fermented with lactic acid bacteria

(2011) Jiang-Gong Liu et al.   PROCESS BIOCHEMISTRY

Hypolipidemic, Antioxidant, and Antiinflammatory Activities of Microalgae Spirulina

(2010) Ruitang Deng et al.   Cardiovascular Therapeutics

Physicochemical and nutritional properties of reduced-caloric density high-fibre breads

(2010) Alessandro Angioloni et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Functional biscuits with PUFA-ω3 fromIsochrysis galbana

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