| Assessment of the mixotrophic production of Chlorella vulgaris using milk whey as a nutrient source |
|
| Research trends and current requirements and challenges in the industrial production of spirulina as a food source |
|
| Effect of seawater on the biomass composition of Spirulina produced at a pilot-scale |
|
| Production of enzymatic hydrolysates with in vitro antioxidant, antihypertensive, and antidiabetic properties from proteins derived from Arthrospira platensis |
|
| Online tools to support teaching and training activities in chemical engineering: enzymatic proteolysis |
|
| A zero-waste approach for the production and use of Arthrospira platensis as a protein source in foods and as a plant biostimulant in agriculture |
|
| Production of Arthrospira platensis BEA 005B: Biomass characterisation and use as a colouring additive in macarons |
|
| Optimisation of Operational Conditions during the Production of Arthrospira platensis Using Pilot-Scale Raceway Reactors, Protein Extraction, and Assessment of their Techno-Functional Properties |
|
| Production of microalgae using pilot-scale thin-layer cascade photobioreactors: Effect of water type on biomass composition |
|
| Pilot-Scale Production of A. platensis: Protein Isolation Following an Ultrasound-Assisted Strategy and Assessment of Techno-functional Properties |
|
| Consumer knowledge and attitudes towards microalgae as food: The case of Spain |
|
| Industrial production of spirulina as a protein source for bioactive peptide generation |
|
| Microalgae Derived Astaxanthin: Research and Consumer Trends and Industrial Use as Food |
|
| Bioaccessibility of polyphenols and antioxidant capacity of fresh or minimally processed modern or traditional lettuce (Lactuca sativa L.) varieties |
|
| Effect of microalgae incorporation on the physicochemical, nutritional, and sensorial properties of an innovative broccoli soup |
|
| Effect of ultrasound processing on the bioaccessibility of phenolic compounds and antioxidant capacity of selected vegetables |
|
| Optimisation of the pH and boiling conditions needed to obtain improved foaming and emulsifying properties of chickpea aquafaba using a response surface methodology |
|
| Potential of the microalgae Nannochloropsis and Tetraselmis for being used as innovative ingredients in baked goods |
|
| Potential of pulse-derived proteins for developing novel vegan edible foams and emulsions |
|
| Bioaccessibility and antioxidant activity of phenolic compounds in cooked pulses |
|
| Bioaccessibility, physicochemical, sensorial, and nutritional characteristics of bread containing broccoli co-products |
|
