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Snacks from the Sea: A Cross-National Comparison of Consumer Acceptance for Crackers Added with Algae

Rabitti, N. S., Bayudan, S., Laureati, M., Neugart, S., Schouteten, J. J., Apelman, L., Dahlstedt, S., & Sandvik, P. (2024) · European Food Research and Technology · doi:10.1007/s00217-024-04530-y · Cited by 21 · see citing works

Spirulina as a Key Ingredient in the Evolution of Eco-Friendly Cosmetics

Ramos, S. D. P., Bürck, M., da Costa, S. F. F., Assis, M., & Braga, A. R. C. (2025) · BioTech · doi:10.3390/biotech14020041 · Cited by 25 · see citing works

Exploring Text Mining for Recent Consumer and Sensory Studies about Alternative Proteins

Chen, Z., Gurdian, C. E., Sharma, C., Prinyawiwatkul, W., & Torrico, D. D. (2021) · Foods · doi:10.3390/foods10112537 · Cited by 20 · see citing works

Algal proteins for sustainable nutrition and functional food innovation

Saeed, F., Tul Zohra, K., Naveed, K., Zia, A., Khaliq, M., Noor, Z., Khaliq, K., & Ali, M. A. (2025) · Applied Food Research · doi:10.1016/j.afres.2025.100752 · Cited by 19 · see citing works

Unveiling the Potential of Spirulina Biomass—A Glimpse into the Future Circular Economy Using Green and Blue Ingredients

Bürck, M., Fratelli, C., de Amarante, M. C. A., & Braga, A. R. C. (2024) · Biomass · doi:10.3390/biomass4030039 · Cited by 21 · see citing works

Umami compounds present in umami fraction of acid-hydrolyzed Spirulina (Spirulina platensis)

Pratama, A. I., Lioe, H. N., Yuliana, N. D., & Ogawa, M. (2022) · Algal Research · doi:10.1016/j.algal.2022.102764 · Cited by 19 · see citing works

Consumer perception and sensory properties of bakery products fortified with chicken protein for older adults

Liu, J., Tetens, I., & Bredie, W. L. P. (2022) · International Journal of Gastronomy and Food Science · doi:10.1016/j.ijgfs.2022.100484 · Cited by 18 · see citing works

Firms adaptation to climate change through product innovation

Oliva, R. D. P., Huaman, J., Lavín, F. V., Barrientos, M., & Gelcich, S. (2022) · Journal of Cleaner Production · doi:10.1016/j.jclepro.2022.131436 · Cited by 18 · see citing works

Most promising alternative protein sources possible to use in sports nutrition – A review

Grdeń, A. S., & Sołowiej, B. G. (2022) · International Journal of Food Science & Technology · doi:10.1111/ijfs.15742 · Cited by 18 · see citing works

Effect of cheese whey on phycobiliproteins production and FAME profile by Arthrospira platensis (Spirulina): Promoting the concept of a circular bio-economy

Cavallini, A., Torre, S., Usai, L., Casula, M., Fais, G., Nieri, P., Concas, A., & Lutzu, G. A. (2024) · Sustainable Chemistry and Pharmacy · doi:10.1016/j.scp.2024.101625 · Cited by 18 · see citing works

ÇEVRESEL SORUNLARA KARŞI ÇÖZÜM ÖNERİLERİ: GÜNCEL SÜRDÜRÜLEBİLİR BESLENME UYGULAMALARINA GENEL BAKIŞ

Başak, C. A. N., Bayram, H. M., & Öztürkcan, A. (2021) · GIDA / THE JOURNAL OF FOOD · doi:10.15237/gida.gd21062 · Cited by 15 · see citing works

Microalgae biotechnology and its role in sustainable and healthy food design

Schneider, A. T., Machado, R. L. S., Dutra, D. A., Machado, E. F., Dias, R. R., Deprá, M. C., Zepka, L. Q., & Jacob-Lopes, E. (2025) · Frontiers in Bioengineering and Biotechnology · doi:10.3389/fbioe.2025.1716473 · Cited by 15 · see citing works

Freshwater microalgae biomasses are a source of bioaccessible bioactive compounds and have antioxidant, antihypertensive, and antidiabetic activity

Silva, F. A., Santos, R. L. D., Barão, C. E., de Medeiros, V. P. B., Silva, T. O., Sassi, C. F. D. C., Feihrmann, A. C., Lima, M. D. S., Pimentel, T. C., & Magnani, M. (2025) · Food Research International · doi:10.1016/j.foodres.2025.116259 · Cited by 15 · see citing works

The hardness analysis of noodles made from modified cassava flour, spirulina (Spirulina platensis) and basil leaves extract (Ocimum sanctum L.)

Al–Baarri, A. N., Widayat, W., Aulia, R. Z., Prahasiwi, E. K., Mawarid, A. A., Pangestika, W., & Lestari, F. P. (2021) · IOP Conference Series Earth and Environmental Science · doi:10.1088/1755-1315/653/1/012051 · Cited by 14 · see citing works

Microalgae-Enriched High-Moisture Meat Analogues: Improved Physicochemical, Functional, and Digestibility Properties

Pan-utai, W., Pantoa, T., Prasert, W., Sangkhiaw, J., Rojviriya, C., Phoovasawat, C., & Kantrong, H. (2025) · Foods · doi:10.3390/foods14162838 · Cited by 13 · see citing works

Creating Value for Sustainability by Transforming the Food Well-being Paradigm—Alternative New Food Product Development

Tian, Y., & Kamran, Q. (2023) · Journal of Creating Value · doi:10.1177/23949643231184167 · Cited by 13 · see citing works

How sweet is too sweet? Measuring sweet taste preferences and liking in familiar and unfamiliar foods amongst Dutch consumers

Čad, E. M., Tang, C. S., Mars, M., Appleton, K. M., & de Graaf, K. C. (2023) · Food Quality and Preference · doi:10.1016/j.foodqual.2023.104989 · Cited by 13 · see citing works

Spirulina as a Food of the Future

Amin, M., Haq, A. U., Shahid, A., Boopathy, R., & Syafiuddin, A. (2024) · Springer eBooks · doi:10.1007/978-3-031-45523-0_3 · Cited by 13 · see citing works

Bioprospecting of Spirulina biomass using novel extraction method for the production of C-Phycocyanin as effective food colourant

Kathiravan, A., Udayan, E., & Kumar, R. R. (2021) · Vegetos · doi:10.1007/s42535-021-00320-z · Cited by 13 · see citing works

CONSUMER ACCEPTANCE, ATTITUDE AND KNOWLEDGE STUDIES ON ALTERNATIVE PROTEIN SOURCES: INSIGHT REVIEW

Başak, C. A. N., Majoo, F. M., & Öztürkcan, A. (2024) · GIDA / THE JOURNAL OF FOOD · doi:10.15237/gida.gd24030 · Cited by 10 · see citing works

Macronutrients, Amino and Fatty Acid Composition, Elements, and Toxins in High-Protein Powders of Crickets, Arthrospira, Single Cell Protein, Potato, and Rice as Potential Ingredients in Fermented Food Products

Grdeń, A. S., & Sołowiej, B. G. (2022) · Applied Sciences · doi:10.3390/app122412831 · Cited by 10 · see citing works

Evaluation of crises suitability of food systems: a comparison of alternative protein sources

Boccardo, A., Hagelaar, G. J. L. F., & Lakemond, C. M. M. (2023) · Food Security · doi:10.1007/s12571-023-01390-4 · Cited by 9 · see citing works

Investigative studies on protein quality, absorption pathways, and techno-functional comparison of mycoprotein, insect, and algal proteins for global food security and sustainability

Mundhe, S., Pawase, P. A., Bashir, O., Pathare, A. M., Mudgal, S., Spandana, K., & Ahmad, M. (2025) · Food Research International · doi:10.1016/j.foodres.2025.117469 · Cited by 9 · see citing works

Techno-functional properties of microalgae in food products

Pan-utai, W., & Iamtham, S. (2023) · Elsevier eBooks · doi:10.1016/b978-0-323-99196-4.00049-8 · Cited by 10 · see citing works

Is it me or others who matter? The interplay between consumer values vis-à-vis status and affiliation motives as shapers of meat alternative interest

Pennanen, K., Malila, R.-M., & Luomala, H. (2023) · Appetite · doi:10.1016/j.appet.2023.107114 · Cited by 9 · see citing works

Vegan spread applications of alternative protein from torula yeast: product development and consumer perception

Gaertner, A.-K., Matullat, I., Genuttis, D., Engelhardt, S., Sveinsdóttir, K., Niimi, J., & Alexandru Vasile, R. U. S. U. (2024) · Frontiers in Sustainable Food Systems · doi:10.3389/fsufs.2023.1285883 · Cited by 8 · see citing works

Algae as a Functional Food: A Case Study on Spirulina

Stunda-Zujeva, A., & Berele, M. (2023) · Springer eBooks · doi:10.1007/978-3-031-42026-9_17 · Cited by 8 · see citing works

Differences in odor-active compounds and non-volatile precursors between spray-dried and freeze-dried Spirulina platensis revealed by GC×GC-TOFMS-O and UPLC-MS/MS

Jia, X. Y., Ren, J., An, Q., Fan, G., Cui, H., Qin, S., Yang, J., Cao, S., & Pan, S. (2025) · Food Chemistry · doi:10.1016/j.foodchem.2025.144962 · Cited by 6 · see citing works

A Transition from Animal- to Plant-Based Proteins to Foster Sustainable Food Systems: Advancements on Diverse Sources, Health-Promoting Properties and Applications as Alternatives/Analogues of Animal-Based Proteins

Singh, B. P., Ajayi, F. F., & Maqsood, S. (2025) · Food and Bioprocess Technology · doi:10.1007/s11947-025-04036-9 · Cited by 6 · see citing works

Hybrid aerogels of spirulin and whey proteins as novel cellular solids

Berardinis, L. D., Plazzotta, S., Magnan, M., & Manzocco, L. (2024) · LWT · doi:10.1016/j.lwt.2024.117078 · Cited by 6 · see citing works

The Potential Role of Iceland in Northern Europe’s Protein Self-Sufficiency: Feasibility Study of Large-Scale Production of Spirulina in a Novel Energy-Food System

Tzachor, A., Richards, C. E., Smidt-Jensen, A., Skúlason, A. Þ., Ramel, A., & Geirsdóttir, M. (2022) · Foods · doi:10.3390/foods12010038 · Cited by 6 · see citing works

Formula optimization, physicochemical characterization, and sensory evaluation of beetroot-based blended frozen dessert

Putradamni, A. M., & Pramitasari, R. (2024) · Food Chemistry Advances · doi:10.1016/j.focha.2024.100672 · Cited by 6 · see citing works

New Trends in Artificial Intelligence

Aslay, F. (2023) · Özgür Yayınları eBooks · doi:10.58830/ozgur.pub389.c1616 · Cited by 6 · see citing works

Consumers’ perception and liking of breast fillets from broiler chickens fed diets including dehydrated microalgae (Arthrospira spp.) and Black soldier fly (Hermetia illucens)

Roccatello, R., Tura, M., Aprea, E., Dabbou, S., Soglia, F., Sirri, F., & Toschi, T. G. (2024) · Future Foods · doi:10.1016/j.fufo.2024.100520 · Cited by 5 · see citing works

Consumer attitudes and preferences of Spirulina (Limnospira platensis): a systematic scoping review

Migliore, G., Dappozzo, A., Rizzo, G., Hồng, Đ. D., Naspetti, S., Galati, A., Ha, N. C., Thom, L. T., & Zanoli, R. (2025) · Journal of Agriculture and Food Research · doi:10.1016/j.jafr.2025.102429 · Cited by 5 · see citing works

Algae and Algal Protein in Human Nutrition: A Narrative Review of Health Outcomes from Clinical Studies

Wang, Z. Q., Scherbinek, M., & Skurk, T. (2026) · Nutrients · doi:10.3390/nu18020277 · Cited by 6 · see citing works

Ameliorative effects of microencapsulatedSpirulina platensisin beverage; physicochemical, simulated release, and organoleptic properties

Zamri, N. A. S., Kamaruding, N. A., & Shaharuddin, S. (2023) · Nutrition & Food Science · doi:10.1108/nfs-02-2023-0041 · Cited by 5 · see citing works

Protein-Enriched Fruit Smoothies with Wet Spirulina Biomass: High-Pressure Processing (HPP) and Quality Stability Evaluation

Fanari, F., Comaposada, J., Aymerich, T., Claret, A., Guerrero, L., & Castellari, M. (2025) · Food and Bioprocess Technology · doi:10.1007/s11947-025-04088-x · Cited by 4 · see citing works

Sustainable Nonfarm Approaches to Achieve Zero Hunger and Its Unveiled Reality

Ashfaq, A., Osama, K., Yousuf, O., & Younis, K. (2023) · Journal of Agricultural and Food Chemistry · doi:10.1021/acs.jafc.2c09095 · Cited by 4 · see citing works

Deodorization of Spirulina Extracts by Ozone and Activated Carbon: Effects on Volatile Organic Compounds, Bioactive Pigments, Antioxidant Activity, and Sensory Profile

Lwin, S., Surawang, S., & Siriwoharn, T. (2025) · Foods · doi:10.3390/foods14223820 · Cited by 3 · see citing works

“Breaking Bread” with innovation: the challenge of product differentiation through alternative flours, fermentation, and traceability systems

Petrontino, A., Tria, E., Frem, M., Cosola, F. D., Carbone, S., Pontonio, E., & Bozzo, F. (2025) · Future Foods · doi:10.1016/j.fufo.2025.100859 · Cited by 3 · see citing works

Alternatif ve sürdürülebilir bir gıda kaynağı olarak algler

Şirinyıldız, D. D., & Yorulmaz, A. (2022) · Toros University Journal of Food Nutrition and Gastronomy · doi:10.58625/jfng-1935 · Cited by 3 · see citing works

Consumers’ Perspectives Regarding the Nutraceutical Nature of Spirulina: Perceptions of the Nourishing-Naturalness and Tastiness Tablets Vs Flakes

Arboleda, A. M. (2023) · Journal of International Food & Agribusiness Marketing · doi:10.1080/08974438.2023.2270612 · Cited by 3 · see citing works

Plant-based proteins: overview and impact on sustainable nutrition access

Bhardwaj, A., Sharma, N., Kaur, G., Sharma, N., & Liu, J. (2024) · Elsevier eBooks · doi:10.1016/b978-0-443-13370-1.00001-6 · Cited by 3 · see citing works

Microalgae as Novel Food Resources: Technological Breakthroughs, Application Bottlenecks, and Future Pathways

Zhang, X., Chen, W., & Chen, H. (2026) · Foods · doi:10.3390/foods15122241 · Cited by 2 · see citing works

Technological bottlenecks for the use of microalgae in food

Maroneze, M. M., Montenegro-Herrera, C. A., & Martı́nez, A. (2023) · Elsevier eBooks · doi:10.1016/b978-0-323-99196-4.00012-7 · Cited by 2 · see citing works

Nutraceuticals and Functional Foods from Algae: Formulation and Health Benefits

Manoharan, D., Thirumalaivasan, R., Sivakumar, N., Ramkumar, T., & Ponmurugan, K. (2024) · Springer eBooks · doi:10.1007/978-981-97-1662-3_13 · Cited by 3 · see citing works

Combined effect of light and magnetic field on recombinant protein production driven by photosystem II-related gene promoters in the cyanobacterium Synechococcus elongatus PCC 7942

Cardoso, A. C. S., Azevedo, R. D. S., Santos, L. O., & Marins, L. F. (2025) · Journal of Applied Phycology · doi:10.1007/s10811-024-03421-9 · Cited by 2 · see citing works

Influence of potassium iodate and chitosan iodate complex on growth, yield, quality and iodine uptake in ‘shivam’ hybrid of tomato (Solanum lycopersicum L.)

Mageshen, V. R., Santhy, P., Meena, S., Latha, M. R., Senthil, A., Saraswathi, T., & Janaki, P. (2022) · Journal of Applied and Natural Science · doi:10.31018/jans.v14i3.3583 · Cited by 1 · see citing works

Nutrition and sustainable development goal 12: Responsible consumption

(2024) · Frontiers research topics · doi:10.3389/978-2-8325-4706-9 · Cited by 1 · see citing works

Chefs’ Attitudes and Sensory Analysis of Invasive Crayfish (Faxonius limosus) Meat: Psychological and Culinary Aspects

Paunić, M., Lazarević, J., Škrobot, D., Čabarkapa, I. S., Šmugović, S., Vidosavljević, M., & Županjac, M. (2025) · Foods · doi:10.3390/foods14111898 · Cited by 1 · see citing works

Regulatory key points on microalgae-based food products

de Medeiros, V. P. B., Silva, F. A., Pontes, E., Pimentel, T. C., & Magnani, M. (2025) · Elsevier eBooks · doi:10.1016/b978-0-443-22080-7.00014-4 · Cited by 1 · see citing works

Radiation-mediated modifications in the properties of plant-based proteins for various applications

Kumar, S. S., Sanyal, B., Saxena, S., & Gautam, S. (2025) · Elsevier eBooks · doi:10.1016/b978-0-443-33955-4.00009-7 · Cited by 1 · see citing works

Introduction to plant-based proteins

Abhirami, P., Rawat, S., Bharathvaj, V. R., Feleciya, P. J., Sunil, C. K., & Palanimuthu, V. (2025) · Elsevier eBooks · doi:10.1016/b978-0-443-33955-4.00002-4 · Cited by 2 · see citing works

Microalgae in Food Science: Applications of Omics Approaches for Functional Ingredients, Safety, and Health

Acharjee, M. R., Das, U., Biswas, H., Metu, C. L. N., Islam, S., Saha, P., Das, K. K., Habibullah‐Al‐Mamun, M., Faruque, M. H., & Khatoon, H. (2026) · Journal of Food Science · doi:10.1111/1750-3841.71134 · Cited by 1 · see citing works

Sensorial characters of microalgae biomass and its individual components

Queiroz, M. I., & Mitterer‐Daltoé, M. L. (2023) · Elsevier eBooks · doi:10.1016/b978-0-323-99196-4.00050-4 · Cited by 2 · see citing works

21. Yüzyılda Mühendislikte Çağdaş Araştırma Uygulamaları Üzerine Disiplinler Arası Çalışmalar- V

Kaygusuz, K., Kaygusuz, K., Kaya, Ö., Çodur, M. Y., Şumnu, A., Atasoy, B., Guzelbey, I. H., Sontay, K. K., Ustaoğlu, A., ÖĞÜT, E., et al. (2023) · Özgür Yayınları eBooks · doi:10.58830/ozgur.pub389 · Cited by 1 · see citing works

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 · doi:10.3390/macromol6030054

From Lab to Market: The Role of Spirulina in Cosmetic Innovation

Marcolino, A., Lemos, E., Ramos, S. D. P., & Braga, A. R. C. (2026) · Industrial Biotechnology · doi:10.1177/15509087261468232

Spirulina (Arthrospira platensis) als alternative Proteinquelle für Fische

Rosenau, S. (2022) · doi:10.53846/goediss-9551

Microalgae as Multiproduct Cell Factories

Makay, K., & Grewe, C. B. (2023) · IntechOpen eBooks · doi:10.5772/intechopen.1002273

Type-2 Fuzzy Logic Applications in Solar Energy Technologies: A Comprehensive Overview

Sandal, B. (2023) · Özgür Yayınları eBooks · doi:10.58830/ozgur.pub389.c1618

Consumer-Oriented Product Development: The Conceptualization of Novel Food Products Based on Spirulina ( <i>Arthrospira platensis</i> ) and Resulting Consumer Expectations

Grahl, S., Strack, M., Weinrich, R., & Mörlein, D. (2018) · Journal of Food Quality · doi:10.1155/2018/1919482 · Cited by 78 · see citing works

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 &amp; Technology · doi:10.1016/j.tifs.2024.104847 · Cited by 25 · see citing works

Italian consumers’ responses to pasta formulated with alternative protein sources: an online questionnaire

Menna, I., Roccatello, R., Tura, M., Valli, E., Toschi, T. G., & Bendini, A. (2026) · International Journal of Gastronomy and Food Science · doi:10.1016/j.ijgfs.2026.101617

Food product development with spirulina (Arthrospira platensis) – Sensory profiling, product perception and consumer acceptance

Grahl, S. (2020) · doi:10.53846/goediss-8082 · Cited by 3 · see citing works

Attitudes of consumers toward Spirulina and açaí and their use as a food ingredient

Lucas, B. F., Costa, J. A. V., & Brunner, T. A. (2023) · LWT · doi:10.1016/j.lwt.2023.114600 · Cited by 28 · see citing works