CoChat
Sign Up
Cited by 18Seaweed-derived Bioactive CompoundsFood and Agricultural SciencesFood composition and properties

Optimization of Biscuit Enrichment with the Incorporation of Arthrospira platensis: Nutritional and Sensory Approach

Open access
Gün, Didem, Çelekli, Abuzer, Bozkurt, Hüseyin, Kaya, Sevim·2022·Journal of Applied Phycology
DOI 10.1007/s10811-022-02702-5
Open this paper in CoChat — free account

Integrity signals

Registry

Crossref · 10.1007/s10811-022-02702-5

Cites

Statistics

Recomputing p-values needs the paper’s full text.

Claims the paper makes

We couldn’t retrieve this paper’s full text, so its claims and self-check weren’t run. The registry and citation checks still apply.

Claims other papers make about this one

Each is checked against this paper’s own text: does it say what the citing paper says it does?

  • Incorporation of 4% A. platensis notably enhances protein content (57%) and amino acid content of biscuits.

    “The incorporation of 4% A. platensis resulted in a notable enhancement in both the protein content (57%) and the amino acid content of the biscuit.”

    From Challenges in Functional Food Products with the Incorporation of Some Microalgae (2024) · cites this paper as [27]

  • Incorporation of 4% A. platensis in biscuit formulation enhances flavor, hardness, and crispness.

    “The incorporation of A. platensis (4%) in the biscuit formulation resulted in an enhancement in its flavor, as evidenced by an increase in hardness and crispness levels (Figure 4).”

    From Challenges in Functional Food Products with the Incorporation of Some Microalgae (2024) · cites this paper as [27]

The citation lists haven’t been fetched yet

References 36 · Cited by 18

Authors
Gün, D., Çelekli, A., Bozkurt, H., & Kaya, S.
Affiliations
Gaziantep University (TR)
ORCID
Venue
Journal of Applied Phycology
Publisher
Springer Science and Business Media LLC
Published
2022-03-02
Volume
34
Issue
3
Pages
1555-1563
ISSN
  • 0921-8971 (ISSN-L)
  • 1573-5176
DOI
10.1007/s10811-022-02702-5
OpenAlex
W4214869188
Cited by
18
References
36
Citations by year
2026: 4 · 2025: 5 · 2024: 7 · 2023: 2
FWCI
2.38
Type
journal article
Language
en
Open access
Licence
Locations
  • Journal of Applied Phycology (publishedVersion)
  • Hasan Kalyoncu University Institutional Repository (Hasan Kalyoncu University) (submittedVersion, cc-by-nc-nd)
Funders
TÜBİTAK (317048)
Topics
  • Life Sciences › Agricultural and Biological Sciences › Aquatic Science › Seaweed-derived Bioactive Compounds
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
  • Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
Keywords
Spirulina platensis, Spirulina, biscuit formulation, functional food enrichment, nutritional properties, sensory evaluation, protein content, amino acid composition, texture, color, food fortification

About these checks

Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.

Statistics and arithmetic are recomputed, not judged.

Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.

What counts as a claim ›How we measure confidence ›How we check this ›

Are you an author, or do you see a problem with this page? Request a review