Niccolai, Alberto

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

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

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