☆ 4.7 Article

Spirulina application in food packaging: Gaps of knowledge and future trends

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2023)

Related references

Note: Only part of the references are listed.
Article Agriculture, Multidisciplinary

Synthesis of spirulina loaded chitosan nanoparticles from prawn, Macrobrachium nipponense shell for extending the shelf life of pike-perch (Sander lucioperca) fillet during refrigerated storage

Katayoon Karimzadeh et al.

Summary: This study aimed to synthesize polymeric chitosan nanoparticles (CSNPs) from Macrobrachium nipponense shells and incorporate spirulina extract (SPE) to improve the shelf life of pike-perch during refrigerated storage. The results showed that SPE-loaded CSNPs had higher encapsulation efficiency and loading capacity, effectively reduced microbial counts, and achieved controlled release for fish quality during storage.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2023)

Add to Collection
Article Materials Science, Multidisciplinary

Recent advances in polymers and polymer composites for food packaging

Mingyue Zhang et al.

Summary: Food packaging plays a crucial role in ensuring food safety. This review summarizes recent advances in polymer and polymer composites used in food packaging, including research progress on biodegradable polymers and the applications of polymer composites in improved, active, and intelligent packaging.

MATERIALS TODAY (2022)

Add to Collection
Article Food Science & Technology

Active packaging for lipid foods and development challenges for marketing

Erica da Costa Moncao et al.

Summary: Consumer demand for natural products with low concentration of additives and controlled environmental impact has posed a major challenge for the lipid food packaging industry. Active packaging trends such as oxygen absorbers and antioxidant releasers are gaining popularity in the industry. However, challenges related to the physical and mechanical properties of materials need to be addressed for the commercialization of oxygen absorbing and antioxidant-releasing packaging.

FOOD BIOSCIENCE (2022)

Add to Collection
Review Pharmacology & Pharmacy

Physicochemical degradation of phycocyanin and means to improve its stability: A short review

Aida Adjali et al.

Summary: The cyanobacterium Arthrospira platensis, spirulina, produces pigments like phycobiliprotein and phycocyanin. Phycocyanin, known for its antioxidant, anti-inflammatory, and anticancer properties, is used in various industries. Factors like pH, temperature, and light affect its stability, with encapsulation in nano- or micro-structured materials being a promising method for enhancement.

JOURNAL OF PHARMACEUTICAL ANALYSIS (2022)

Add to Collection
Article Chemistry, Physical

Chitosan Ternary Bio Nanocomposite Films Incorporated with MMT K10 Nanoclay and Spirulina

V Ramji et al.

Summary: A bio nanocomposite film was developed by mixing chitosan, montmorillonite, and spirulina, enhancing strength and barrier properties. Emphasis was placed on the intermolecular interactions between chitosan, MMT K10, and spirulina, showing good tensile strength and antimicrobial properties.

SILICON (2022)

Add to Collection
Review Chemistry, Applied

Recent advances in intelligent food packaging materials: Principles, preparation and applications

Hao Cheng et al.

Summary: This paper summarizes recent research in the development, properties, and applications of intelligent food packaging materials, including different sensing methods and design approaches, showcasing their potential in the food industry.

FOOD CHEMISTRY (2022)

Add to Collection
Article Chemistry, Applied

Chitosan for food packaging: Recent advances in active and intelligent films

Maria Florez et al.

Summary: The massive use of petroleum-based plastics in food packaging has led to serious environmental issues, prompting the need to develop biodegradable polymer packaging. Chitosan, a natural polysaccharide with non-toxic, antimicrobial, and antifungal properties, is considered a promising material for food packaging. Recent studies have evaluated the potential of active and/or intelligent chitosan-based films in improving food preservation and monitoring. The addition of active compounds has been shown to enhance the mechanical, barrier and functional properties of chitosan films, with potential applications in antimicrobial and antioxidant activities.

FOOD HYDROCOLLOIDS (2022)

Add to Collection
Article Food Science & Technology

Improving shelf life of calf fillet in refrigerated storage using edible coating based on chitosan/natamycin containing Spirulina platensis and Chlorella vulgaris microalgae

Reza Shafiei et al.

Summary: The study utilized edible coating based on chitosan/natamycin with Spirulina platensis and Chlorella vulgaris microalgae for calf fillet in refrigerated storage. The results showed that coating treatment significantly improved meat quality and reduced the total microbial load.

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION (2022)

Add to Collection
Article Food Science & Technology

Fast-dissolving antioxidant nanofibers based on Spirulina protein concentrate and gelatin developed using needleless electrospinning

Vahid Mosayebi et al.

Summary: Fast-dissolving antioxidant nanofibers based on Spirulina protein concentrate (SPC) and gelatin were successfully produced using needleless electrospinning technique. These nanofibers showed improved antioxidant activity and rapid dissolution in aqueous medium, making them potentially useful for nutraceutical delivery in food and packaging applications under high humidity.

FOOD BIOSCIENCE (2022)

Add to Collection
Review Chemistry, Applied

Recent advances in the development of smart, active, and bioactive biodegradable biopolymer-based films containing betalains

Josemar Goncalves de Oliveira Filho et al.

Summary: Betalains are natural water-soluble pigments found in plants and mushrooms, with diverse bioactivities such as antioxidant and antimicrobial properties. They can be used to develop smart, active, and bioactive edible and biodegradable packaging for foods, improving shelf life and freshness indicators in food packaging.

FOOD CHEMISTRY (2022)

Add to Collection
Review Food Science & Technology

Recent innovations in bionanocomposites-based food packaging films - A comprehensive review

Aswathy Jayakumar et al.

Summary: The environmental impact and health hazards associated with non-biodegradable petroleum-based products have led to the exploration of using biopolymers in food packaging. The advancements in biopolymer nanotechnology have introduced the concept of bionanocomposites with better functionalities and eco-friendly nature. This review provides a comprehensive update on the recent trends in food packaging, focusing on active and intelligent food packaging, its properties, and reinforcement agents.

FOOD PACKAGING AND SHELF LIFE (2022)

Add to Collection
Article Engineering, Chemical

Green Extraction Process of Food Grade C-phycocyanin: Biological Effects and Metabolic Study in Mice

Camilly Fratelli et al.

Summary: This study evaluated the impact of different parameters in the green process of extracting C-phycocyanin from organic Spirulina biomass on weight and oral glucose tolerance in Swiss mice fed with a high-fat diet. The results showed that supplementation of Spirulina biomass in the HFDS group did not exhibit antiobesogenic potential with an HFD, but further studies are needed to explore other interesting responses regarding C-PC biological effects in vivo.

PROCESSES (2022)

Add to Collection
Article Agriculture, Multidisciplinary

Anthocyanin-based pH-sensitive smart packaging films for monitoring food freshness

Lei Zhao et al.

Summary: This review summarizes the applications of anthocyanin-based pH-sensitive smart packaging films for monitoring food freshness, including packaging materials, preparation methods, properties, and applications.

JOURNAL OF AGRICULTURE AND FOOD RESEARCH (2022)

Add to Collection
Review Food Science & Technology

Recent innovations in bionanocomposites-based food packaging films-A comprehensive review

Aswathy Jayakumar et al.

Summary: This article discusses the latest trends in biopolymer nanotechnology in the field of food packaging, with a focus on the characteristics and applications of active and intelligent food packaging.

FOOD PACKAGING AND SHELF LIFE (2022)

Add to Collection
Article Biology

Antimicrobial activity of polyphenolic compounds from Spirulina against food-borne bacterial pathogens

Mohammad A. Alshuniaber et al.

Summary: Food-borne drug-resistant bacteria pose challenges for food manufacturers and consumers. This study focused on isolating polyphenolic compounds from Spirulina and investigating their antibacterial potential against drug-resistant food-borne bacterial pathogens. Results showed that polyphenols from Spirulina exhibited broad spectrum antimicrobial effects against drug-resistant pathogens, with the identification of various potential secondary metabolites through GCMS analysis. The findings suggest that phenolic compounds from Spirulina could serve as a natural and sustainable source of food preservatives for future applications.

SAUDI JOURNAL OF BIOLOGICAL SCIENCES (2021)

Add to Collection
Review Agricultural Engineering

Recent advances in the sustainable design and applications of biodegradable polymers

Pawankumar Rai et al.

Summary: Biodegradable plastics are playing an increasingly important role in addressing plastic pollution and are constantly improving. Despite their small market share, they play a key role in promoting sustainable development and reducing environmental burdens.

BIORESOURCE TECHNOLOGY (2021)

Add to Collection
Article Environmental Sciences

Dietary exposure to trace elements (B, Ba, Li, Ni, Sr, and V) and toxic metals (Al, Cd, and Pb) from the consumption of commercial preparations of Spirulina platensis

Carmen Rubio et al.

Summary: Spirulina samples were analyzed for trace elements and toxic metals using ICP-OES, with higher concentrations found in the powder form. Despite the presence of these elements, powdered spirulina consumption does not pose risks to the consumer in terms of exposure to toxic metals. Monitoring of trace elements and toxic metals in spirulina preparations is recommended to ensure quality and safety.

ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH (2021)

Add to Collection
Review Food Science & Technology

Trends and challenges of biopolymer-based nanocomposites in food packaging

Masoumeh Taherimehr et al.

Summary: The ultimate goal of new food packaging technologies is to maintain food quality and safety while also considering environmental concerns and reducing negative impacts. Using eco-friendly biopolymers instead of conventional petroleum-based polymers is one solution, but challenges in the food packaging industry should be carefully evaluated, and techniques to eliminate or minimize their disadvantages should be investigated. Many studies have been conducted to improve the properties of biopolymer-based packaging materials and produce a favorable product for the food industry, with a focus on nanotechnology and recent trends.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2021)

Add to Collection
Article Food Science & Technology

Electrospun nanofibers as food freshness and time-temperature indicators: A new approach in food intelligent packaging

Samira Forghani et al.

Summary: Intelligent packaging in the food industry is able to detect chemical, physical, and/or biological changes in food. Electrospun nanofibers have emerged as a promising candidate for manufacturing food packaging materials, with their rapid color response to changes in food quality or storage temperature.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2021)

Add to Collection
Article Food Science & Technology

Antioxidant potential of nature's something blue: Something new in the marriage of biological activity and extraction methods applied to C-phycocyanin

Camilly Fratelli et al.

Summary: This study gathered information on the most used techniques for extracting C-PC from Spirulina in the past decade, finding that ultrasound-assisted extraction and solvent extraction using water or buffer were commonly used methods. However, UAE did not appear to protect the bioactivity of C-PC. Most studies in the previous ten years only used a single method to determine C-PC's antioxidant activity.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2021)

Add to Collection
Review Chemistry, Applied

Applications of emerging botanical hydrocolloids for edible films: A review

Rezvan Zibaei et al.

Summary: Studies have shown that edible films with desirable properties can be produced by optimizing the type and amount of compounds in formulations. Future research trends include deepening the understanding of molecular structures of emerging gums and addressing the shortcomings of films based on these gums.

CARBOHYDRATE POLYMERS (2021)

Add to Collection
Article Chemistry, Applied

Effects of edible coatings of Chlorella sp. containing pomegranate seed oil on quality of Spondias tuberosa fruit during cold storage

Albert Einstein Mathias Medeiros Teodosio et al.

Summary: Spondias tuberosa is a highly perishable fruit, and researchers have developed a coating using Chlorella sp. and pomegranate seed oil to extend its post-harvest shelf life. Coated fruits showed delayed ripening, maintained firmness and green color, indicating improved quality compared to uncoated fruits.

FOOD CHEMISTRY (2021)

Add to Collection
Review Food Science & Technology

Edible packaging: Sustainable solutions and novel trends in food packaging

Anka Trajkovska Petkoska et al.

Summary: Edible packaging is becoming increasingly popular as a sustainable and environmentally friendly form of food packaging. Nanotechnology is being utilized to enhance the functionality of edible packaging by incorporating bioactives, antimicrobials, and nutrients. Active packaging, such as edible dispensers of ingredients, plays a key role in interacting with food, providing technological functions, and maintaining the quality and shelf life of packaged foods.

FOOD RESEARCH INTERNATIONAL (2021)

Add to Collection
Article Food Science & Technology

Preparation, and physicochemical and biological evaluation of chitosan-Arthrospira platensis polysaccharide active films for food packaging

Aiguo Luo et al.

Summary: Active films were developed by incorporating Arthrospiraplatensis polysaccharide (APP) into chitosan films at different ratios (0.0%, 0.5%, and 1.0%, w/v) using solution casting. The addition of APP improved the structural, physicochemical, mechanical, antimicrobial, and antioxidant properties of the chitosan-APP films. The composite films showed enhanced water resistance, vapor barrier properties, and mechanical performance. Therefore, chitosan-APP composite films have potential as active packaging materials in the food industry.

JOURNAL OF FOOD SCIENCE (2021)

Add to Collection
Review Food Science & Technology

Total volatile basic nitrogen (TVB-N) and its role in meat spoilage: A review

Alaa El-Din A. Bekhit et al.

Summary: The use of total volatile basic nitrogen (TVB-N) as a freshness marker for different meat types is still lacking understanding and consistent recommendations. The current research has not adequately addressed the mechanisms behind TVB-N generation and its association with meat freshness. Further studies and investigations are needed to establish more accurate and reliable freshness indicators for various meat types.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2021)

Add to Collection
Article Biotechnology & Applied Microbiology

Ultrasonic-assisted food-grade solvent extraction of high-value added compounds from microalgae Spirulina platensis and evaluation of their antioxidant and antibacterial properties

Samad Tavakoli et al.

Summary: Ultrasound-assisted food-grade solvent extraction of Spirulina platensis can enhance the extraction of high-value added compounds, with different food-grade solvents and extraction times affecting the extraction of pigments and polyphenols in Spirulina.

ALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS (2021)

Add to Collection
Article Food Science & Technology

Development of pH indicators from nanofibers containing microalgal pigment for monitoring of food quality

Ana Luiza Machado Terra et al.

Summary: The study successfully developed pH indicator membranes containing phycocyanin using polymeric nanofiber preparation technology. Nanofibers formed at different phycocyanin concentrations exhibited different characteristics, with nanofibers at 2% (w/v) concentration having a smaller diameter. The results suggest that these phycocyanin-containing nanofibers have promising applications as indicators in food packaging.

FOOD BIOSCIENCE (2021)

Add to Collection
Article Chemistry, Applied

Development and characterization of active and pH-sensitive films based on psyllium seed gum incorporated with free and microencapsulated mulberry pomace extracts

Xin Zhang et al.

Summary: This study aimed to develop and characterize active and pH-sensitive films based on psyllium seed gum (PSG) incorporated with free and microencapsulated mulberry pomace extracts (MPE) as promising alternatives to synthetic pH sensitive pigments. The films showed improved total phenolic content and antioxidant activity, along with changes in physical properties and wide color variation at different pH levels. The molecular interactions between PSG and MPE were confirmed through thermal and microstructure analysis, demonstrating their potential as active and pH-sensitive food packaging materials with better overall performance and economy.

FOOD CHEMISTRY (2021)

Add to Collection
Article Green & Sustainable Science & Technology

Plastic Food Packaging: Perceptions and Attitudes of Portuguese Consumers about Environmental Impact and Recycling

Morgana Weber Macena et al.

Summary: The study found that most Portuguese citizens are aware of the negative impact of plastic packaging on the environment, with nearly 40% sometimes not purchasing plastic products, and 30% trying to find alternatives. Most participants have a good understanding of recycling, support the use of recycled materials, and 87% of respondents practice waste separation for recycling purposes.

SUSTAINABILITY (2021)

Add to Collection
Article Biotechnology & Applied Microbiology

Encapsulation of phycocyanin by electrospraying: A promising approach for the protection of sensitive compounds

Daiane Angelica Schmatz et al.

FOOD AND BIOPRODUCTS PROCESSING (2020)

Add to Collection
Article Biochemistry & Molecular Biology

Plant extracts such as pine nut shell, peanut shell and jujube leaf improved the antioxidant ability and gas permeability of chitosan films

Xiaoyan Zhang et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)

Add to Collection
Article Food Science & Technology

Quality Enhancement of Refrigerated Hake Muscle by Active Packaging with a Protein Concentrate from Spirulina platensis

Nadia Stejskal et al.

FOOD AND BIOPROCESS TECHNOLOGY (2020)

Add to Collection
Article Horticulture

Preservation of mango fruit with guar-based edible coatings enriched with Spirulina platensis and Aloe vera extract during storage at ambient temperature

Fariba Ebrahimi et al.

SCIENTIA HORTICULTURAE (2020)

Add to Collection
Article Food Science & Technology

Arthrospira platensis as Natural Fermentation Booster for Milk and Soy Fermented Beverages

Francesco Martelli et al.

FOODS (2020)

Add to Collection
Article Food Science & Technology

An ecofriendly edible coating using cashew gum polysaccharide and polyvinyl alcohol

Bruna R. Moreira et al.

FOOD BIOSCIENCE (2020)

Add to Collection
Article Biochemistry & Molecular Biology

The Effect of Gelatine Packaging Film Containing aSpirulina platensisProtein Concentrate on Atlantic Mackerel Shelf Life

Nadia Stejskal et al.

MOLECULES (2020)

Add to Collection
Article Horticulture

Effect of gum arabic and Aloe vera gel based edible coatings in combination with plant extracts on postharvest quality and storability of 'Gola' guava fruits

Muhammad Akbar Anjum et al.

SCIENTIA HORTICULTURAE (2020)

Add to Collection
Review Food Science & Technology

Biodegradable Antimicrobial Food Packaging: Trends and Perspectives

Ludmila Motelica et al.

FOODS (2020)

Add to Collection
Article Food Science & Technology

Edible Seaweeds and Spirulina Extracts for Food Application: In Vitro and In Situ Evaluation of Antimicrobial Activity towards Foodborne Pathogenic Bacteria

Francesco Martelli et al.

FOODS (2020)

Add to Collection
Review Food Science & Technology

Spirulina for the food and functional food industries

Tomas Lafarga et al.

FOOD RESEARCH INTERNATIONAL (2020)

Add to Collection
Article Chemistry, Applied

Biofunctional gelatin-based films incorporated with food grade phycocyanin extracted from the Saharian cyanobacterium Arthrospira sp.

Imene Chentir et al.

FOOD HYDROCOLLOIDS (2019)

Add to Collection
Article Engineering, Chemical

Technological viability of biobased films formulated with cassava by-product and Spirulina platensis

Tais Cardoso et al.

JOURNAL OF FOOD PROCESS ENGINEERING (2019)

Add to Collection
Article Food Science & Technology

Characterization of edible biocomposite films directly prepared from psyllium seed husk and husk flour

Annamaria Toth et al.

FOOD PACKAGING AND SHELF LIFE (2019)

Add to Collection
Article Chemistry, Applied

Antioxidant ultrafine fibers developed with microalga compounds using a free surface electrospinning

Juliana Botelho Moreira et al.

FOOD HYDROCOLLOIDS (2019)

Add to Collection
Article Dermatology

Consumer preferences of antifungal products for treatment and prevention of tinea pedis

Rachel Kang et al.

JOURNAL OF DERMATOLOGICAL TREATMENT (2019)

Add to Collection
Article Food Science & Technology

Development of functional bio-based seaweed (Himanthalia elongata and Palmaria palmata) edible films for extending the shelflife of fresh fish burgers

I Albertos et al.

FOOD PACKAGING AND SHELF LIFE (2019)

Add to Collection
Article Polymer Science

Fabrication of an eco-friendly antioxidant biocomposite: Zedo gum/sodium caseinate film by incorporating microalgae (Spirulina platensis)

Ehsan Moghaddas Kia et al.

JOURNAL OF APPLIED POLYMER SCIENCE (2018)

Add to Collection
Article Chemistry, Applied

Structural and physicochemical characterization of thermoplastic corn starch films containing microalgae

Maria Jose Fabra et al.

CARBOHYDRATE POLYMERS (2018)

Add to Collection
Article Biotechnology & Applied Microbiology

Edible coatings incorporating pomegranate peel extract and biocontrol yeast to reduce Penicillium digitatum postharvest decay of oranges

Samira Kharchoufi et al.

FOOD MICROBIOLOGY (2018)

Add to Collection
Article Food Science & Technology

Spirulina sp biomass dried/disrupted by different methods and their application in biofilms production

Ana P. Q. Larrosa et al.

FOOD SCIENCE AND BIOTECHNOLOGY (2018)

Add to Collection
Article Biochemistry & Molecular Biology

Development of pH indicator from PLA/PEO ultrafine fibers containing pigment of microalgae origin

Juliana Botelho Moreira et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2018)

Add to Collection
Article Biotechnology & Applied Microbiology

Stability, bio-functionality and bio-activity of crude phycocyanin from a two-phase cultured Saharian Arthrospira sp strain

Imene Chentir et al.

ALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS (2018)

Add to Collection
Article Food Science & Technology

The physicochemical and structural properties of psyllium gum/modified starch composite edible film

Fatemeh Askari et al.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2018)

Add to Collection
Article Engineering, Biomedical

3D printing of strontium-doped hydroxyapatite based composite scaffolds for repairing critical-sized rabbit calvarial defects

Yun Luo et al.

BIOMEDICAL MATERIALS (2018)

Add to Collection
Article Biochemistry & Molecular Biology

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

Rafik Balti et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2017)

Add to Collection
Article Plant Sciences

Effect of Copper and Lead on Growth and Some Metabolic Activities of Cyanobacterium Spirulina platensis (Nordstedt)

Soad M. Mohy El-Din

EGYPTIAN JOURNAL OF BOTANY (2017)

Add to Collection
Article Environmental Sciences

Essential and toxic elements in seaweeds for human consumption

D. Desideri et al.

JOURNAL OF TOXICOLOGY AND ENVIRONMENTAL HEALTH-PART A-CURRENT ISSUES (2016)

Add to Collection
Article Biotechnology & Applied Microbiology

Properties of lysozyme/Arthrospira platensis (Spirulina) protein complexes for antimicrobial edible food packaging

Sonda Benelhadj et al.

ALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS (2016)

Add to Collection
Article Marine & Freshwater Biology

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

Piotr Rzymski et al.

HARMFUL ALGAE (2015)

Add to Collection
Article

Biofilm Inhibitory Effect of Spirulina platensis Extracts on Bacteria of Clinical Significance

Felix LewisOscar et al.

Proceedings of the National Academy of Sciences, India. Section B (2015)

Add to Collection
Article Chemistry, Applied

Development of naturally activated edible films with antioxidant properties prepared from red seaweed Porphyra columbina biopolymers

Raul E. Cian et al.

FOOD CHEMISTRY (2014)

Add to Collection
Review Food Science & Technology

United States Pharmacopeia Safety Evaluation of Spirulina

Robin J. Marles et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2011)

Add to Collection
Article Food Science & Technology

Antibacterial Activity and Mechanism of Action of Chlorogenic Acid

Zaixiang Lou et al.

JOURNAL OF FOOD SCIENCE (2011)

Add to Collection
Article Agronomy

Nutrient and heavy metal content of edible seaweeds in New Zealand

J. L. Smith et al.

NEW ZEALAND JOURNAL OF CROP AND HORTICULTURAL SCIENCE (2010)

Add to Collection
Article Chemistry, Applied

Trace elements determination in edible seaweeds by an optimized and validated ICP-MS method

S. Rodenas de la Rocha et al.

JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2009)

Add to Collection
Article Biochemical Research Methods

Purification and characterization of C-Phycocyanin from cyanobacterial species of marine and freshwater habitat

A Patel et al.

PROTEIN EXPRESSION AND PURIFICATION (2005)

Add to Collection
Article Environmental Sciences

Elemental concentrations in different species of seaweeds from Loreto Bay, Baja California Sur, Mexico: implications for the geochemical control of metals in algal tissue

I Sanchez-Rodriguez et al.

ENVIRONMENTAL POLLUTION (2001)

Add to Collection
Webinars Posters Questions Hubs Funding Journals Papers Connect Collections Reviewers About Us FAQs Mobile App Privacy Policy Terms of Use
© Peeref 2019-2024. All rights reserved.