Bürck, Monize

Enhancing the Biological Effects of Bioactive Compounds from Microalgae through Advanced Processing Techniques: Pioneering Ingredients for Next-Generation Food Production

Bürck, M., Ramos, S. D. P., & Braga, A. R. C. (2024) · Foods

Seaweed-derived Bioactive CompoundsProteins in Food Systems

Cited by 28

Cracking Spirulina Flavor: Compounds, Sensory Evaluations, and Solutions

Braga-Souto, R. N., Bürck, M., Nakamoto, M. M., & Braga, A. R. C. (2025) · Trends in Food Science & Technology

Sensory Analysis and Statistical MethodsFood Nutrient Composition and Product Development

Cited by 25

Valorization of Microalgae as Multifunctional Protein Sources in Plant-Based Systems: Structural, Functional, and Processing Challenges

Boza, A., Lemos, E., Bürck, M., Gautério, G. V., & Braga, A. R. C. (2026) · Macromol

Proteins in Food SystemsFood Nutrient Composition and Product Development

Cited by 0