Biondi, Natascia
University of Florence
6 papers on CoChatORCID 0000-0002-9718-973X
Most cited papers
- Verified
Microalgae for oil: Strain selection, induction of lipid synthesis and outdoor mass cultivation in a low-cost photobioreactor
Rodolfi, L., Chini Zittelli, G., Bassi, N., Padovani, G., Biondi, N., Bonini, G., & Tredici, M. R. (2009) · Biotechnology and Bioengineering
Algal biology and biofuel productionMicrobial Metabolic Engineering and Bioproduction
Cited by 2,879
- Verified
Microalgae biomass as an alternative ingredient in cookies: sensory, physical and chemical properties, antioxidant activity and in vitro digestibility
Batista, A. P., Niccolai, A., Fradinho, P., Fragoso, S., Bursic, I., Rodolfi, L., Biondi, N., Tredici, M. R., Sousa, I., & Raymundo, A. (2017) · Algal Research
Seaweed-derived Bioactive CompoundsFood Nutrient Composition and Product Development
Cited by 407
- Verified
Microalgae of interest as food source: biochemical composition and digestibility.
Niccolai, A., Chini Zittelli, G., Rodolfi, L., Biondi, N., & Tredici, M. R. (2019) · Algal Research
Algal biology and biofuel productionSeaweed-derived Bioactive Compounds
Cited by 403
- Verified
Techno-economic analysis of microalgal biomass production in a 1-ha Green Wall Panel (GWP®) plant
Tredici, M. R., Rodolfi, L., Biondi, N., Bassi, N., & Sampietro, G. (2016) · Algal Research
Algal biology and biofuel productionPhotovoltaic Systems and Sustainability
Cited by 256
- Verified
Microalgae as Functional Ingredients in Savory Food Products: Application to Wheat Crackers
Batista, A. P., Niccolai, A., Bursic, I., Sousa, I., Raymundo, A., Rodolfi, L., Biondi, N., & Tredici, M. R. (2019) · Foods
Seaweed-derived Bioactive CompoundsFood Nutrient Composition and Product Development
Cited by 203
- Verified
Photobioreactors for Mass Production of Microalgae
Zittelli, G. C., Biondi, N., Rodolfi, L., & Tredici, M. R. (2013) · Handbook of Microalgal Culture
Algal biology and biofuel productionAquatic Ecosystems and Phytoplankton Dynamics
Cited by 155
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