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The regulation of key flavor of traditional fermented food by microbial metabolism: A review

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Fermented foods and gastrointestinal health: underlying mechanisms

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Microalgae Encapsulation Systems for Food, Pharmaceutical and Cosmetics Applications

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Research progress of fishy odor in aquatic products: From substance identification, formation mechanism, to elimination pathway

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Why Algae Release Volatile Organic Compounds—The Emission and Roles

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Microalgae as source of functional ingredients in new-generation foods: challenges, technological effects, biological activity, and regulatory issues

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Potential of microalgae as flavoring agents for plant-based seafood alternatives

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Microbial foods for improving human and planetary health

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Algae as a potential source of protein meat alternatives

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Mixed Fermentation of Spirulina platensis with Lactobacillus Plantarum and Bacillus Subtilis by Random-Centroid Optimization

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Microencapsulated Spirulina Maxima Biomass as an Ingredient for the Production of Nutritionally Enriched and Sensorially Well-Accepted Vegan Biscuits

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Applications of multi-omics techniques to unravel the fermentation process and the flavor formation mechanism in fermented foods

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Lactic acid fermentation of Arthrospira platensis (spirulina) biomass for probiotic-based products

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Extraction and analysis of free amino acids and 5′-nucleotides, the key contributors to the umami taste of seaweed

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Effect of Fermentation on Enhancing the Nutraceutical Properties of Arthrospira platensis (Spirulina)

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Outdoor pilot-scale cultivation of Spirulina sp. LEB-18 in different geographic locations for evaluating its growth and chemical composition

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Recent development in efficient processing technology for edible algae: A review

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Elevating Limonene Production in Oleaginous Yeast Yarrowia lipolytica via Genetic Engineering of Limonene Biosynthesis Pathway and Optimization of Medium Composition

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Metabolic engineering of Synechocystis sp. PCC 6803 for the production of aromatic amino acids and derived phenylpropanoids

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Determination of Volatile Organic Compounds in Selected Strains of Cyanobacteria

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Our extended microbiome: The human-relevant metabolites and biology of fermented foods

Caffrey, E. B., Sonnenburg, J. L., & Devkota, S. (2024) · Cell Metabolism · doi:10.1016/j.cmet.2024.03.007 · Cited by 82 · see citing works

Unravelling the aroma and flavour of algae for future food applications

Urlass, S., Wu, Y., Nguyen, T. L. T., Winberg, P. C., Turner, M. S., & Smyth, H. E. (2023) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2023.06.018 · Cited by 75 · see citing works

Elucidating the mechanism underlying volatile and non-volatile compound development related to microbial amino acid metabolism during golden pomfret (Trachinotus ovatus) fermentation

Qiu, Y., Wu, Y., Li, L., Chen, S., Zhao, Y., Li, C., Xiang, H., Wang, D., Wei, Y., & Wang, Y. (2022) · Food Research International · doi:10.1016/j.foodres.2022.112095 · Cited by 74 · see citing works

CRISPR-mediated multigene integration enables Shikimate pathway refactoring for enhanced 2-phenylethanol biosynthesis in Kluyveromyces marxianus

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Characterisation of the volatile profile of microalgae and cyanobacteria using solid-phase microextraction followed by gas chromatography coupled to mass spectrometry

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Algae-derived bioactive molecules for the potential treatment of SARS-CoV-2

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The identification of biotransformation pathways for removing fishy malodor from Bangia fusco-purpurea using fermentation with Saccharomyces cerevisiae

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Change of volatile components in six microalgae with different growth phases

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Drying Microalgae Using an Industrial Solar Dryer: A Biomass Quality Assessment

Schmid, B., Navalho, S., Schulze, P. S. C., Walle, S. V. D., Royen, G. V., Schüler, L., Maia, I. B., Bastos, C. R. V., Baune, M., Januschewski, E., et al. (2022) · Foods · doi:10.3390/foods11131873 · Cited by 61 · see citing works

Flavor Engineering: A comprehensive review of biological foundations, AI integration, industrial development, and socio-cultural dynamics

Queiroz, L. P., Nogueira, I. B. R., & Ribeiro, A. M. (2024) · Food Research International · doi:10.1016/j.foodres.2024.115100 · Cited by 59 · see citing works

Deodorization of algae biomass to overcome off-flavors and odor issues for developing new food products: Innovations, trends, and applications

Colonia, B. S. O., Pereira, G. V. D. M., de Carvalho, J. C., Karp, S. G., Rodrigues, C., Thomaz‐Soccol, V., Fanka, L. S., & Soccol, C. R. (2023) · Food Chemistry Advances · doi:10.1016/j.focha.2023.100270 · Cited by 58 · see citing works

Solid-State Fermentation of Arthrospira platensis to Implement New Food Products: Evaluation of Stabilization Treatments and Bacterial Growth on the Volatile Fraction

Martelli, F., Cirlini, M., Lazzi, C., Neviani, E., & Bernini, V. (2020) · Foods · doi:10.3390/foods10010067 · Cited by 54 · see citing works

Rational engineering of Kluyveromyces marxianus to create a chassis for the production of aromatic products

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Influence of Different Bacteria Species in Chemical Composition and Sensory Properties of Fermented Spirulina

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Deodorization of Arthrospira platensis biomass for further scale‐up food applications

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Fermented Spirulina products with Saccharomyces and non- Saccharomyces yeasts: Special reference to their microbial, physico-chemical and sensory characterizations

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Leveraging microalgae as a sustainable ingredient for meat analogues

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Isolation of yeast strains from Chinese liquor Daqu and its use in the wheat sourdough bread making

Xu, D., Yin, Y., Ali, B., Zhang, Y., Guo, L., & Xu, X. (2019) · Food Bioscience · doi:10.1016/j.fbio.2019.100443 · Cited by 42 · see citing works

Production and characterization of yeast extracts produced by Saccharomyces cerevisiae , Saccharomyces boulardii and Kluyveromyces marxianus

Demirgül, F., Şimşek, Ö., Bozkurt, F., Dertli̇, E., & Sağdıç, O. (2021) · Preparative Biochemistry & Biotechnology · doi:10.1080/10826068.2021.1983833 · Cited by 42 · see citing works

Lactic Acid Bacteria Fermentation and Endopeptidase Treatment Improve the Functional and Nutritional Features of Arthrospira platensis

Verni, M., Dingeo, C., Rizzello, C. G., & Pontonio, E. (2021) · Frontiers in Microbiology · doi:10.3389/fmicb.2021.744437 · Cited by 40 · see citing works

Volatile fingerprint impact on the sensory properties of microalgae and development of mitigation strategies

Nunes, M. C., Ferreira, J. P. A., & Raymundo, A. (2023) · Current Opinion in Food Science · doi:10.1016/j.cofs.2023.101040 · Cited by 37 · see citing works

Engineered Bacillus subtilis harbouring gene of d-tagatose 3-epimerase for the bioconversion of d-fructose into d-psicose through fermentation

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Minimal aromatic aldehyde reduction (MARE) yeast platform for engineering vanillin production

Mo, Q., & Yuan, J. (2024) · Biotechnology for Biofuels and Bioproducts · doi:10.1186/s13068-023-02454-5 · Cited by 34 · see citing works

Engineering Saccharomyces cerevisiae for production of the valuable monoterpene d-limonene during Chinese Baijiu fermentation

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Effect of formulations and fermentation processes on volatile organic compounds and prebiotic potential of gluten-free bread fortified by spirulina ( Arthrospira platensis )

Casciano, F., Nissen, L., & Gianotti, A. (2021) · Food & Function · doi:10.1039/d1fo01239h · Cited by 33 · see citing works

Biological stabilization of Arthrospira bioactive-peptides within biopolymers: Functional food formulation; bitterness-masking and nutritional aspects

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Combining Random Mutagenesis and Metabolic Engineering for Enhanced Tryptophan Production in Synechocystis sp. Strain PCC 6803

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Volatile Profiling of Spirulina Food Supplements

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Characterizing and decoding the key odor compounds of Spirulina platensis at different processing stages by sensomics

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The biosynthesis of L-phenylalanine-derived compounds by engineered microbes

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Aroma characterization of heterotrophic microalgae Crypthecodinium cohnii using solid-phase microextraction and gas chromatography–mass spectrometry/olfactometry during different growth phases

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Engineering microalgae as the next-generation food

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Flavour characterization of twelve species of edible algae

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Chemical and physical characterization of microencapsulated Spirulina fermented with Lactobacillus plantarum

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Impact of different salt concentrations on growth, biochemical composition and nutrition quality of Phaeodactylum tricornutum and Spirulina platensis

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Advances in analytical techniques for assessing volatile organic compounds in pulse crops: a comprehensive review

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Microbial volatile organic compounds as novel indicators of anaerobic digestion instability: Potential and challenges

Nie, E., He, P., Peng, W., Zhang, H., & Lü, F. (2023) · Biotechnology Advances · doi:10.1016/j.biotechadv.2023.108204 · Cited by 24 · see citing works

Effect of different cultivation conditions on the production of volatile organic compounds by the microalgae Arthrospira platensis and Chlorella sp.

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Seeding the idea of encapsulating a representative synthetic metagenome in a single yeast cell

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The mechanism of low temperature enhances dough aromas during fermentation by Pichia kudriavzevii: Sugar and amino acid metabolism, acid utilization and alcohol production

Xu, Y., Zhao, Q., Xu, Y., Wei, X., Xu, X., & Xu, D. (2024) · Food Bioscience · doi:10.1016/j.fbio.2024.104187 · Cited by 20 · see citing works

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

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Optimizing bioreactor conditions for Spirulina fermentation by Lactobacillus helveticus and Kluyveromyces marxianus: Impact on chemical & bioactive properties

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Sake yeast symbiosis with lactic acid bacteria and alcoholic fermentation

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A comparative study to investigate the individual contribution of metabolic and physical interaction on volatiles formation in the mixed fermentation of Torulaspora delbrueckii and Saccharomyces cerevisiae

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Metabolic engineering of Synechocystis sp. PCC 6803 for the improved production of phenylpropanoids

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Influence of Drying and Storage Conditions on the Volatile Organic Compounds Profile of Spirulina Platensis

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Application of Spirulina as an innovative ingredient in pasta and bakery products

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Combining metabolite doping and metabolic engineering to improve 2-phenylethanol production by engineered cyanobacteria

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Establishment of intermittent ultrasound-complex enzyme deodorization technology for tilapia based on GC-IMS and HS-SPME-GC/MS analysis

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Volatile organic compounds from microalgae

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Bio-Converted Spirulina for Nutraceutical Chewing Candy Formulations Rich in L-Glutamic and Gamma-Aminobutyric Acids

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Fine-tuning the flavor of Tetraselmis chuii by modifying nitrogen supply

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Off-odour Identification from Volatile Organic Compounds (VOCs) of Spirulina

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Nutrition and flavor analysis of Spirulina through co-fermentation with Lactobacillus acidophilus and Kluyveromyces marxianus and its effect on attenuating metabolic associated fatty liver disease

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Nanoencapsulation of Spirulina sp. LEB 18 microalgae biomass using electrospray technique and application in chocolate milk

Rasia, T. A., Vaz, B. D. S., Costa, J. A. V., & de Morais, M. G. (2024) · Food and Bioproducts Processing · doi:10.1016/j.fbp.2024.10.002 · Cited by 9 · see citing works

The Probiotic Kluyveromyces lactis JSA 18 Alleviates Obesity and Hyperlipidemia in High-Fat Diet C57BL/6J Mice

Hong, Y., Song, G., Feng, X., Niu, J., Wang, L., Yang, C., Luo, X., Zhou, S., & Ma, W. (2024) · Foods · doi:10.3390/foods13071124 · Cited by 7 · see citing works

Assessment of molecular and metabolic traits of a newly isolated Spirulina platensis BERC15 in a low-cost cultivation alternative for its use as functional food

Mehmood, M. A., Amin, M., Haq, M. A. U., Shahid, A., Malik, S., Siddiqui, A. J., Wang, N., Zhu, H., Rasul, A., Chaudhry, A. H., et al. (2024) · Bioresource Technology Reports · doi:10.1016/j.biteb.2024.101816 · Cited by 5 · see citing works

Chemical Characterization, Lipid Profile, and Volatile Compounds in Chlorella sp. and Spirulina platensis: A Promising Feedstock for Various Applications

Senila, L. R., Kovács, E., & Roman, C. (2025) · Molecules · doi:10.3390/molecules30071499 · Cited by 28 · see citing works

Arthrospira platensis as Protein-Rich Source for Human Nutrition

Braune, S., Jung, C. G. H., Küpper, J.-H., & Jung, F. (2025) · Life · doi:10.3390/life15121789 · Cited by 9 · see citing works

Machine-learning-guided extraction optimization and physicochemical characteristic of GRAS microalgae proteins for sustainable food applications

Foo, W. H., Chen, M., Lim, Y. X., & Chen, L. (2026) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2026.112531 · Cited by 8 · see citing works

Prospects of Gels for Food Applications from Marine Sources: Exploring Microalgae

Τέρπου, Α., Dahiya, D., & Nigam, P. S. N. (2025) · Gels · doi:10.3390/gels11080569 · Cited by 8 · see citing works

Enhancing the performance of natural pigment sensor arrays for the detection of Procymidone residues in Allium tuberosum using outcome-corrected decision-making method

Zhu, J., Chen, H., Meng, F., Deng, J., Li, Y., Tian, E., & Jiang, H. (2025) · Food Control · doi:10.1016/j.foodcont.2025.111530 · Cited by 7 · see citing works

Technological advances in fermentation of Chlorella vulgaris and Arthrospira platensis biomass for production of volatile organic compounds with sensorial appeal in foods

Matos, Â. P., Molognoni, L., Nicolladelli, J., Marco, I. D., Caon, T., Neves, F. D. F., Martelli, F., Bernini, V., Tribuzi, G., & Lindner, J. D. D. (2025) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2025.105341 · Cited by 6 · see citing works

Unraveling the sustainable developing future of natural microalgae resource in the food field: from systemic health-promoting research to emerging applications in modern food industry

Wang, P., Liu, C., & Zheng, L. (2025) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2025.2582571 · Cited by 6 · see citing works

Deciphering Important Odorants in a Spirulina (Arthrospira platensis) Dietary Supplement by Aroma Extract Dilution Analysis Using Offline and Online Fractionation Approaches

Paraskevopoulou, A., Mall, V., Triantis, T. M., Kaloudis, T., Hiskia, A. E., Dimotikali, D., & Steinhaus, M. (2025) · International Journal of Molecular Sciences · doi:10.3390/ijms26146767 · Cited by 5 · see citing works

From sea to supplement: Algal protein extraction methods and functional benefits

Chaudhary, S., Singh, R., Mishra, S., Talwar, B., & Balhara, K. (2025) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2025.147750 · Cited by 5 · see citing works

Spirulina: a superfood – nutritional insights, advancement in food applications and mitigation strategies for enhanced palatability

Chaudhary, S., Singh, R., Mishra, S., & Talwar, B. (2026) · Discover Food · doi:10.1007/s44187-026-00898-w · 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

Aroma modulation of wet Spirulina by a microbial consortium: Deciphering the role of community succession and metabolic pathways

Su, K., Wang, F., Zhao, A., Zhang, B., Fan, Z., Wang, Q., Duan, X., Dong, H., Solovchenko, A. E., Shahid, A., et al. (2026) · Food Microbiology · doi:10.1016/j.fm.2026.105043 · Cited by 3 · see citing works

Stabilizing Bioactive Components in Fresh Spirulina via Hydroxypropyl-β-Cyclodextrin-Loaded Curcumin: A Functional Preservation Approach

Fan, Z., Shen, Y. L., Usman, M., Su, K., Shahid, A., Zhao, A., Li, X., Zhang, B., & Xu, J. (2026) · Food and Bioprocess Technology · doi:10.1007/s11947-026-04255-8 · Cited by 2 · see citing works

Insights into the portraits of natural DHA-enriched milk via analyzing lipidomic/proteomic composition of MFGM and stability of DHA

Wang, R., Liu, P., HaiMing, G. U. O., Zhao, H., Zhu, R., Hao, X., Li, H., Xu, T., Tang, H., Zhong, H., et al. (2026) · Food Chemistry · doi:10.1016/j.foodchem.2026.148689 · Cited by 2 · see citing works

Multi-omics reveals the microbial succession-driven metabolic regulation during sequential fermentation of fresh Spirulina

Su, K., Shahid, A., Shi, B., Zhao, A., EI-Baz, F. K., Ali, S. I., Alam, M. A., Mehmood, M. A., Bi, S., Yang, S., et al. (2026) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2026.111993 · 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

Next Frontiers in the Development of Meat Analogues Through the Integration of Microalgae as Structural, Flavoring, and Coloring Agents

Shahid, A., Su, K., Shahid, R., Usman, M., Nazir, N., Malik, A., Zhao, A., & Xu, J. (2026) · Current Nutrition & Food Science · doi:10.2174/0115734013448434260101151507

Comprehensive insights into the mechanism of flavor formation in Cheonggukjang: Integration of metagenomics, volatomics, and metabolomics

Zhao, S., Sai, Y., Jia, M., Qiao, Y., Guo, W., Ding, W., Shao, X., & Zheng, Y. (2026) · Food Chemistry X · doi:10.1016/j.fochx.2026.103756

Microalgae: impacts of different culture media on the macromolecular and antioxidant properties of spirulina ( Arthrospira platensis ) biomass

Martins, A., João, J. J., Canto, F. Q., Skoronski, É., Willemann, D. P., & Neves, F. D. F. (2025) · International Journal of Food Science & Technology · doi:10.1093/ijfood/vvaf275

Technological evolution and industrial scaling of Spirulina in China: a four-decade review

Xu, K., Xing, R., Wang, K., Qin, S., Yu, Z., Zhang, H., Li, R., Yu, Z., & Chen, L. (2026) · Journal of Applied Phycology · doi:10.1007/s10811-026-03832-w

Deodorization of three edible microalgae with a laccase-catechin mediator: Insights from E-nose, GC–MS and sensory analysis

Sui, J., Zhang, J., Lu, X., Wang, K., Bai, M., Obadina, A. O., Li, S. Y., Feng, G., & Wu, H. (2026) · Algal Research · doi:10.1016/j.algal.2026.104731

Ultrasound‐Assisted NADES‐Based Extraction of Spirulina Bioactives: Bioaccessibility and Intestinal Permeability Assessment Using an In Vitro Digestion/Caco‐2 Cell Model and Food Application

Toydemir, G., Sanli, I., Özkan, G., & Çapanoğlu, E. (2026) · Journal of Food Science · doi:10.1111/1750-3841.71289

Advances in Processing Agri-Food and Aquatic By-Products and Residues for New Food Product Development

Morais, A. M. M. B., & Morais, R. M. S. C. (2026) · Foods · doi:10.3390/foods15142556

Spirulina (Arthrospira spp.): Nutritional value, bioactive compounds profile, extraction methods, health functions, and potential applications in food industry

Assen, K. A., Gemede, H. F., & Hassen, S. M. (2026) · Food Research International Reports · doi:10.1016/j.frinr.2026.100009

Comparative Study of Seaweed-Based Functional Beverage Powders Formulated with Dragon Fruit Peel and Citrus Fruits: Antioxidant Activity and Shelf-Life Stability

Sjamsiah, Adawiyah, S. R., Syahriani, Chadijah, S., Damayanti, D. R., & Andira, N. A. (2026) · Journal of the American Nutrition Association · doi:10.1080/27697061.2026.2704522

Predictive modeling-guided sequential fermentation enhances phenolic biotransformation and antioxidant potential of wet Spirulina platensis beverage

Su, K., Asghar, A., EI-Baz, F. K., Ali, S. I., Xu, J., & Shahid, A. (2026) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2026.104805

Eco-Friendly Inhibition of Spirulina Blooms Through Allelopathic Effects of Marine Macroalgae

Bakhshayeshan-Agdam, H., Hosein-Nasab, M., Hoseini, M., Razeghi, J., & Salehi-Lisar, S. Y. (2026) · Thalassas An International Journal of Marine Sciences · doi:10.1007/s41208-026-01239-5

Sonication: A sensory engineering approach reshaping consumer acceptance for novel foods

Manzoor, M. F., Ahmed, Z., Aadil, R. M., Afraz, M. T., Zeng, X.-A., & Abdi, G. (2026) · Ultrasonics Sonochemistry · doi:10.1016/j.ultsonch.2026.108117

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 · doi:10.1016/j.tifs.2024.104847 · Cited by 25 · 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

Off-odour Identification from Volatile Organic Compounds (VOCs) of Spirulina

Prasetiyo, H., Purwaningsih, S., Setyaningsih, I., Nurilmala, M., Uju, U., & Tarman, K. (2024) · BIO Web of Conferences · doi:10.1051/bioconf/20249202006 · Cited by 9 · see citing works

Making Spirulina Savory: Phase-Aware Harvest and Precision Fermentation for Flavor and Palatability EnhancementPreprint

Zhang, Y., Li, W., Fan, Y., Yu, C., Hu, Y., Luo, W., Lu, Y., Tang, N., Feng, Y., Liu, J., et al. (2025) · SSRN Electronic Journal · doi:10.2139/ssrn.5679665

Characterizing and decoding the key odor compounds of Spirulina platensis at different processing stages by sensomics

Jia, X. Y., Cui, H., Qin, S., Ren, J., Zhang, Z., An, Q., Zhang, N., Yang, J., Yang, Y., Fan, G., et al. (2024) · Food Chemistry · doi:10.1016/j.foodchem.2024.140944 · Cited by 29 · see citing works