Incorporation of Chlorella vulgaris and Spirulina maxima biomass in pasta products. Part 1: Preparation and evaluation

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Algae as a Source of Natural Flavors in Innovative Foods

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A Comprehensive Overview on Microalgal-Fortified/Based Food and Beverages

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Spirulina- An Edible Cyanobacterium with Potential Therapeutic Health Benefits and Toxicological Consequences

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3D printed gluten-free cereal snack with incorporation of Spirulina (Arthrospira platensis) and/or Chlorella vulgaris

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Bioprocessing to preserve and improve microalgae nutritional and functional potential: novel insight and perspectives

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The Importance and Prospects of the Use of Algae in Agribusiness

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<i>Chlorella vulgaris</i> as a food substitute: Applications and benefits in the food industry

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Tetraselmis chuii as a Sustainable and Healthy Ingredient to Produce Gluten-Free Bread: Impact on Structure, Colour and Bioactivity

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Snack bars enriched with Spirulina for schoolchildren nutrition

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Monoalgal and mixed algal cultures discrimination by using an artificial neural network

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Microalgae as a Potential Source of Proteins

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Edible Brown Seaweed in Gluten-Free Pasta: Technological and Nutritional Evaluation

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Quality of Novel Healthy Processed Cheese Analogue Enhanced with Marine Microalgae Chlorella vulgaris Biomass

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In vitro bioaccessibility of minerals from microalgae-enriched cookies

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Nutritional and Technological Quality of High Protein Pasta

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Effect of Arthrospira platensis Incorporation on Nutritional and Sensory Attributes of White Chocolate

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Antioxidant Production in Dunaliella

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Development of a Fermented Beverage with Chlorella vulgaris Powder on Soybean-Based Fermented Beverage

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Use of Microalgae Biomass for Fortification of Food Products from Grain

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Influence of the addition of different origin sources of protein on meat products sensory acceptance

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Composition and rheological properties of microalgae suspensions: Impact of ultrasound processing

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Brown Algae Fucus vesiculosus in Pasta: Effects on Textural Quality, Cooking Properties, and Sensorial Traits

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Bioactive compounds from micro-algae and its application in foods: A review

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Influence of microalgae addition in formulation on colour, texture, and extrusion parameters of corn snacks

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Consumer perception and acceptability of microalgae based breadstick

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Narrative Review of the Current and Future Perspectives of Phycobiliproteins’ Applications in the Food Industry: From Natural Colors to Alternative Proteins

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Enhanced yield of Scenedesmus obliquus biomacromolecules through medium optimization and development of microalgae based functional chocolate

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Biological Activity of Hydrophilic Extract of Chlorella vulgaris Grown on Post-Fermentation Leachate from a Biogas Plant Supplied with Stillage and Maize Silage

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An assessment of the nutritional, physicochemical and sensory attributes of pasta enriched with fresh Spirulina wet biomass

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Evaluation of the Cooking Quality Characteristics of Pasta Enriched with <i>Spirulina Platensis</i>

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Blue-green algae (<i>Arthrospira platensis</i>) as an ingredient in pasta: free radical scavenging activity, sensory and cooking characteristics evaluation

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Physical and Sensory Properties of Vegan Organic Microalgae Pasta with High Protein and/or Fiber Content

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