Optimization and Integrated Evaluation of Nutritional, Sensory, and Aroma Attributes in Arthrospira platensis Fortified Wafer Cream Fillings
Integrity signals
Registry
Cites
Statistics
Claims the paper makes
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?
Formulations containing low to moderate Spirulina levels (≤4%) combined with sugar powder, cream fat, whey powder, lemon extract, stevia, milk powder and salt have a VOCs profile dominated by terpenes, furans, and mild alcohols such as limonene, furfural, and short-chain alcohols.
“Formulations containing low to moderate Spirulina levels (≤4%) displayed a VOCs profile dominated by terpenes, furans, and mild alcohols, such as limonene, furfural, and short-chain alcohols, when combined with sugar powder, cream fat, whey powder, lemon extract, stevia, milk powder and salt to form a fortified cream filler [98].”
From Valorization of Microalgae as Multifunctional Protein Sources in Plant-Based Systems: Structural, Functional, and Processing Challenges (2026) · cites this paper as [98]
These VOCs are associated with desirable sweet and roasted aroma notes and contribute to the high sensory acceptability (89%) observed for these formulations.
“These VOCs are associated with desirable sweet and roasted aroma notes and contribute to the high sensory acceptability (89%) observed for these formulations.”
From Valorization of Microalgae as Multifunctional Protein Sources in Plant-Based Systems: Structural, Functional, and Processing Challenges (2026) · cites this paper as [98]
Cites
Antioxidant activity applying an improved ABTS radical cation decolorization assay
Re, R., Pellegrini, N., Proteggente, A. R., Pannala, A. S., Yang, M. H., & Rice-Evans, C. A. (1999) · Free Radical Biology and Medicine · doi:10.1016/s0891-5849(98)00315-3 · Cited by 26,298 · see citing works
Use of a Free Radical Method to Evaluate Antioxidant Activity
Brand-Williams, W., Cuvelier, M. E., & Berset, C. (1995) · LWT - Food Science and Technology · doi:10.1016/s0023-6438(95)80008-5 · Cited by 25,994 · see citing works
Multi-Factor Experimental Designs for Exploring Response Surfaces
Box, G. E. P., & Hunter, J. S. (1957) · The Annals of Mathematical Statistics · doi:10.1214/aoms/1177707047 · Cited by 1,440 · see citing works
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 · doi:10.1016/j.algal.2017.07.017 · Cited by 407 · see citing works
Child Stunting is Associated with Low Circulating Essential Amino Acids
Semba, R. D., Shardell, M. D., Ashour, F. S., Moaddel, R., Trehan, I., Maleta, K. M., Ordiz, M. I., Kraemer, K., Khadeer, M., Ferrucci, L., et al. (2016) · EBioMedicine · doi:10.1016/j.ebiom.2016.02.030 · Cited by 345 · see citing works
Spirulina for snack enrichment: Nutritional, physical and sensory evaluations
Lucas, B. F., de Morais, M. G., Santos, T. D., & Costa, J. A. V. (2017) · LWT · doi:10.1016/j.lwt.2017.12.032 · Cited by 289 · see citing works
Effects of Spirulina Biomass on the Technological and Nutritional Quality of Bread Wheat Pasta
Rodríguez De Marco, E., Steffolani, M. E., Martínez, C. S., & León, A. E. (2014) · LWT - Food Science and Technology · doi:10.1016/j.lwt.2014.02.054 · Cited by 257 · see citing works
AlFadhly, N. K. Z., Alhelfi, N., Altemimi, A. B., Verma, D. K., Cacciola, F., & Narayanankutty, A. (2022) · Molecules · doi:10.3390/molecules27175584 · Cited by 225 · see citing works
Re-thinking functional food development through a holistic approach
Alongi, M., & Anese, M. (2021) · Journal of Functional Foods · doi:10.1016/j.jff.2021.104466 · Cited by 208 · see citing works
Vlaicu, P. A., Untea, A. E., Varzaru, I., Sărăcilă, M., & Oancea, A. G. (2023) · Foods · doi:10.3390/foods12214001 · Cited by 171 · see citing works
Extraction of fish oil using green extraction methods: a short review
Ivanovs, K., & Blumberga, D. (2017) · Energy Procedia · doi:10.1016/j.egypro.2017.09.033 · Cited by 164 · see citing works
RATKEVICIUS, N., Correa, J. A., & Moenne, A. (2003) · Plant Cell & Environment · doi:10.1046/j.1365-3040.2003.01073.x · Cited by 144 · see citing works
Horuz, T. İ., & Belibağlı, K. B. (2018) · Food Chemistry · doi:10.1016/j.foodchem.2018.06.017 · Cited by 138 · see citing works
Process optimisation for recovery of carotenoids from tomato waste
Strati, I. F., & Oreopoulou, V. (2011) · Food Chemistry · doi:10.1016/j.foodchem.2011.05.015 · Cited by 127 · see citing works
Validation of an HPLC method for the determination of amino acids in feed
Jajić, I., Krstović, S., Glamočić, D., Jakšić, S., & Abramović, B. (2012) · Journal of the Serbian Chemical Society · doi:10.2298/jsc120712144j · Cited by 118 · see citing works
Dimina, L., Rémond, D., Huneau, J., & Mariotti, F. (2022) · Frontiers in Nutrition · doi:10.3389/fnut.2021.809685 · Cited by 112 · see citing works
Challenges in Functional Food Products with the Incorporation of Some Microalgae
Çelekli, A., Özbal, B., & Bozkurt, H. (2024) · Foods · doi:10.3390/foods13050725 · Cited by 80 · see citing works
Self-citationBahloul, N., Boudhrioua, N. M., Kouhila, M., & Kechaou, N. (2009) · International Journal of Food Science & Technology · doi:10.1111/j.1365-2621.2009.02084.x · Cited by 75 · see citing works
Impact of Different Storage Methods on Bioactive Compounds in Arthrospira platensis Biomass
Papalia, T., Sidari, R., & Panuccio, M. R. (2019) · Molecules · doi:10.3390/molecules24152810 · Cited by 69 · see citing works
Verni, M., Demarinis, C., Rizzello, C. G., & Pontonio, E. (2023) · Foods · doi:10.3390/foods12050983 · Cited by 69 · see citing works
L-lysine dietary supplementation for childhood and adolescent growth: Promises and precautions
Gunarathne, R., Guan, X., Feng, T., Zhao, Y., & Lu, J. (2024) · Journal of Advanced Research · doi:10.1016/j.jare.2024.05.014 · Cited by 52 · see citing works
Özbal, B., Çelekli, A., Gün, D., & Bozkurt, H. (2022) · International Journal of Gastronomy and Food Science · doi:10.1016/j.ijgfs.2022.100544 · Cited by 51 · see citing works
Self-citationTomato peel drying and carotenoids stability of the extracts
Albanese, D., Adiletta, G., D′Acunto, M., Cinquanta, L., & Matteo, M. D. (2014) · International Journal of Food Science & Technology · doi:10.1111/ijfs.12602 · Cited by 49 · see citing works
Spirulina Supplements as a Source of Mineral Nutrients in the Daily Diet
Janda, K., Szymczykowska, K., Jakubczyk, K., Kupnicka, P., Skonieczna‐Żydecka, K., Pilarczyk, B., Tomza–Marciniak, A., Ligenza, A., Stachowska, E., & Dalewski, B. (2023) · Applied Sciences · doi:10.3390/app13021011 · Cited by 49 · see citing works
Effect of Spirulina in Bread Formulated with Wheat Flours of Different Alveograph Strength
Hernández-López, I., Alamprese, C., Cappa, C., Prieto-Santiago, V., Abadías, M., & Aguiló‐Aguayo, I. (2023) · Foods · doi:10.3390/foods12203724 · Cited by 49 · see citing works
In-vitro Digestibility Methods and Factors Affecting Minerals Bioavailability: A Review
Affonfere, M., Chadaré, F. J., Fassinou, F. T. K., Linnemann, A. R., & Duodu, K. G. (2021) · Food Reviews International · doi:10.1080/87559129.2021.1928692 · Cited by 45 · see citing works
Determination of free amino acids in cheeses from the Czech market
Kabelová, I., Dvořáková, M., Čížková, H., Dostálek, P., & Melzoch, K. (2009) · Czech Journal of Food Sciences · doi:10.17221/1415-cjfs · Cited by 42 · see citing works
Sprynskyy, M., Monedeiro, F., Monedeiro-Milanowski, M., Nowak, Z., Krakowska‐Sieprawska, A., Pomastowski, P., Gadzała‐Kopciuch, R., & Buszewski, B. (2022) · Algal Research · doi:10.1016/j.algal.2021.102615 · Cited by 37 · see citing works
Nutraceutical potentials of algal ulvan for healthy aging
Liu, D., Ouyang, Y., Chen, R., Wang, M.-F., Ai, C., El-Seedi, H. R., Sarker, M. M. R., Chen, X., & Zhao, C. (2021) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2021.11.084 · Cited by 35 · see citing works
Component analysis of fat, oil and grease in wastewater: challenges and opportunities
Mohana, A. A., Roddick, F., Maniam, S., Gao, L., & Pramanik, B. K. (2023) · Analytical Methods · doi:10.1039/d3ay01222k · Cited by 29 · see citing works
Volatile Profiling of Spirulina Food Supplements
Paraskevopoulou, A., Kaloudis, T., Hiskia, A., Steinhaus, M., Dimotikali, D., & Triantis, T. M. (2024) · Foods · doi:10.3390/foods13081257 · Cited by 29 · see citing works
Monnard, C. R., & Fleith, M. (2021) · Nutrients · doi:10.3390/nu13103547 · Cited by 28 · see citing works
Abbassi, A., Ali, M., & Watson, I. (2014) · Algal Research · doi:10.1016/j.algal.2013.12.008 · Cited by 25 · see citing works
Protein enrichment of wheat flour doughs: empirical rheology using protein hydrolysates
Nogueira, A. D. C., OLIVEIRA, R. A. D., & Steel, C. J. (2020) · Food Science and Technology · doi:10.1590/fst.06219 · Cited by 24 · see citing works
Baldelli, A., Weng, Y., Prakash, S., & Bhandari, B. (2025) · Food Bioscience · doi:10.1016/j.fbio.2025.106288 · Cited by 20 · see citing works
Thangsiri, S., Inthachat, W., Temviriyanukul, P., Sahasakul, Y., Trisonthi, P., Pan-utai, W., Siriwan, D., & Suttisansanee, U. (2024) · Scientific Reports · doi:10.1038/s41598-024-74492-4 · Cited by 17 · see citing works
Wang, S., Gan, Y., Kan, H., Mao, X., & Wang, Y. (2021) · Molecules · doi:10.3390/molecules26020479 · Cited by 16 · see citing works
Rahim, M. A., Uzma, M., Al‐Asmari, F., Koraqi, H., Ramadan, M. F., Castro-Muñoz, R., & Zongo, E. (2025) · Food Science & Nutrition · doi:10.1002/fsn3.71008 · Cited by 16 · see citing works
Şahan, A., & Bozkurt, H. (2019) · Scientia Horticulturae · doi:10.1016/j.scienta.2019.108905 · Cited by 12 · see citing works
Self-citationDisaccharide Type Affected Phenolic and Volatile Compounds of Citrus Fiber-Blackberry Cream Fillings
Vukoja, J., Buljeta, I., Ivić, I., Šimunović, J., Pichler, A., & Kopjar, M. (2021) · Foods · doi:10.3390/foods10020243 · Cited by 9 · see citing works
Sáez, M. I., Galafat, A., Tapia-Paniagua, S. T., Martos-Sitcha, J. A., Alarcón, F. J., & Martínez, T. F. (2024) · Fishes · doi:10.3390/fishes9060205 · Cited by 6 · see citing works
Functional wafer cream fortified with carob molasses pulp flour
Özdemir, Y., Öncel, B., & İlhan, S. (2022) · Acta Alimentaria · doi:10.1556/066.2022.00136 · Cited by 4 · see citing works
Lee, C., Han, S., Na, H., Kim, Z. S., Ahn, J. W., Oh, B., & Kim, H. S. (2024) · Frontiers in Plant Science · doi:10.3389/fpls.2024.1369976 · Cited by 4 · see citing works
Byczyński, Ł., Duliński, R., & Smoleń, S. (2025) · Applied Sciences · doi:10.3390/app15126567 · Cited by 4 · see citing works
Flagged first, then by citations
Cited by
Sorted by citations
Boza, A., Lemos, E., Bürck, M., Gautério, G. V., & Braga, A. R. C. (2026) · Macromol · doi:10.3390/macromol6030054
- Authors
- Özbal, B., Çelekli, A., & Bozkurt, H.
- Affiliations
- Gaziantep University (TR)
- Corresponding author
- Özbal, Buket
- Venue
- Algal Research
- Publisher
- Elsevier BV
- Published
- 2026-04
- Volume
- 95
- Pages
- 104671
- ISSN
- 2211-9264 (ISSN-L)
- OpenAlex
- W7140028222
- Cited by
- 1
- References
- 44
- Citations by year
- 2026: 1
- FWCI
- 6.14
- Type
- journal article
- Language
- en
- Open access
- closed
- Licence
- Locations
- Algal Research (publishedVersion)
- Funders
- Türkiye Bilimsel ve Teknolojik Araştırma Kurumu (123O895)
- 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
- Life Sciences › Agricultural and Biological Sciences › Food Science › Advanced Scientific Research Methods
- Keywords
- Spirulina platensis, Spirulina, functional food fortification, protein content, polyunsaturated fatty acids, docosahexaenoic acid, mineral content, calcium, iron, amino acids, antioxidant capacity, total phenolic content, beta-carotene, sensory acceptability, process optimization, confectionery
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
