Related references
Note: Only part of the references are listed.Effect of storage on Spirulina platensis powder supplemented breads
Vatsala Saharan et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2021)
Protein enrichment of wheat bread with the marine green microalgae Tetraselmis chuii - Impact on dough rheology and bread quality
Waqas Muhammad Qazi et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2021)
Consumer knowledge and attitudes towards microalgae as food: The case of Spain
Tomas Lafarga et al.
ALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS (2021)
Consumer Attitudes towards Microalgae Production and Microalgae-Based Agricultural Products: The Cases of Almeria (Spain) and Livorno (Italy)
Tomas Lafarga et al.
CHEMENGINEERING (2021)
Enhanced yield of Scenedesmus obliquus biomacromolecules through medium optimization and development of microalgae based functional chocolate
Su Aye Aye Hlaing et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2020)
Consumer perception and acceptability of microalgae based breadstick
P. Garcia-Segovia et al.
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL (2020)
Recent updates on bioaccessibility of phytonutrients
Nitasha Thakur et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)
Microalgal cell disruption: Effect on the bioactivity and rheology of wheat bread
M. Cristiana Nunes et al.
ALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS (2020)
Using spray -dried microalgae in ice cream formulation as a natural colorant: Effect on physicochemical and functional properties
Yasar Durmaz et al.
ALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS (2020)
Tetraselmis chuiias a Sustainable and Healthy Ingredient to Produce Gluten-Free Bread: Impact on Structure, Colour and Bioactivity
Maria Cristiana Nunes et al.
FOODS (2020)
Microalgae biomass as an additional ingredient of gluten-free bread: Dough rheology, texture quality and nutritional properties
Sheyma Khemiri et al.
ALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS (2020)
INFOGEST static in vitro simulation of gastrointestinal food digestion
Andre Brodkorb et al.
NATURE PROTOCOLS (2019)
Effect of microalgae incorporation on the physicochemical, nutritional, and sensorial properties of an innovative broccoli soup
Tomas Lafarga et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2019)
Effect of microalgal biomass incorporation into foods: Nutritional and sensorial attributes of the end products
Tomas Lafarga
ALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS (2019)
Physicochemical, textural, antioxidant and sensory characteristics of microalgae-fortified canned fish burgers prepared from minced flesh of common barbel (Barbus barbus)
Ali Ben Atitallah et al.
FOOD BIOSCIENCE (2019)
Potential of the microalgae Nannochloropsis and Tetraselmis for being used as innovative ingredients in baked goods
Tomas Lafarga et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2019)
Engineering strategies for the enhancement of Nannochloropsis gaditana outdoor production: Influence of the CO2 flow rate on the culture performance in tubular photobioreactors
L. Moraes et al.
PROCESS BIOCHEMISTRY (2019)
Effect of microalgae addition on mineral content, colour and mechanical properties of breadsticks
Zaida Natalia Uribe-Wandurraga et al.
FOOD & FUNCTION (2019)
Development of green extraction processes for Nannochloropsis gaditana biomass valorization
Andrea del Pilar Sanchez-Camargo et al.
ELECTROPHORESIS (2018)
Background colour & its impact on food perception & behaviour
Charles Spence
FOOD QUALITY AND PREFERENCE (2018)
Spirulina for snack enrichment: Nutritional, physical and sensory evaluations
Barbara Franco Lucas et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2018)
An emerging trend in functional foods for the prevention of cardiovascular disease and diabetes: Marine algal polyphenols
Margaret Murray et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2018)
Effect of microalgae incorporation on physicochemical and textural properties in wheat bread formulation
Purificacion Garcia-Segovia et al.
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL (2017)
Effects of nutritional conditions on growth and biochemical composition of Tetraselmis sp.
Mouna Dammak et al.
LIPIDS IN HEALTH AND DISEASE (2017)
Production of Fatty Acids and Protein by Nannochloropsis in Flat-Plate Photobioreactors
Chris J. Hulatt et al.
PLOS ONE (2017)
Quality and bioaccessibility of total phenols and antioxidant activity of calcots (Allium cepa L.) stored under controlled atmosphere conditions
Lorena Zudaire et al.
POSTHARVEST BIOLOGY AND TECHNOLOGY (2017)
Microalgae biomass as an alternative ingredient in cookies: Sensory, physical and chemical properties, antioxidant activity and in vitro digestibility
Ana Paula Batista et al.
ALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS (2017)
Phylogenetic Diversity in the Macromolecular Composition of Microalgae
Zoe V. Finkel et al.
PLOS ONE (2016)
Evaluation of the Functionality of Five Different Soybean Proteins in Hot-Press Wheat Flour Tortillas
Esther Perez-Carrillo et al.
CEREAL CHEMISTRY (2015)
Colour and carotenoid changes of pasteurised orange juice during storage
Scheling Wibowo et al.
FOOD CHEMISTRY (2015)
Outdoor pilot-scale production of Nannochloropsis gaditana: Influence of culture parameters and lipid production rates in tubular photobioreactors
A. San Pedro et al.
BIORESOURCE TECHNOLOGY (2014)
Increasing the health benefits of bread: Assessment of the physical and sensory qualities of bread formulated using a renin inhibitory Palmaria palmata protein hydrolysate
Ciaran Fitzgerald et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2014)
Effects of spirulina biomass on the technological and nutritional quality of bread wheat pasta
Estefania Rodriguez De Marco et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2014)
Healthy processed meat products - Regulatory, reformulation and consumer challenges
S. Grasso et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2014)
Isochrysis galbana and Diacronema vlkianum biomass incorporation in pasta products as PUFA's source
Monica Fradique et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2013)
Microalgae of different phyla display antioxidant, metal chelating and acetylcholinesterase inhibitory activities
Luisa Custodio et al.
FOOD CHEMISTRY (2012)
Antioxidant potential of microalgae in relation to their phenolic and carotenoid content
Koen Goiris et al.
JOURNAL OF APPLIED PHYCOLOGY (2012)
Microalgae for Healthy Foods-Possibilities and Challenges
T. L. Chacon-Lee et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2010)
Plant polyphenols as dietary antioxidants in human health and disease
Kanti Bhooshan Pandey et al.
OXIDATIVE MEDICINE AND CELLULAR LONGEVITY (2009)
Food antioxidant capacity determined by chemical methods may underestimate the physiological antioxidant capacity
Jose Serrano et al.
FOOD RESEARCH INTERNATIONAL (2007)
Literature data may underestimate the actual antioxidant capacity of cereals
J Pérez-Jiménez et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)