Papers mentioning spirulina or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Food packaging is crucial for extending shelf life, preserving quality, and ensuring safety. This study evaluates the preservative impact of turmeric essential oil-in-water nanoemu... Read full abstract on PubMed →
Microbial pigments are extensively used in industry as food coloring, dyes, and medicinal substances. This study aimed to develop a probiotic mouth freshener tablet containing PC,... Read full abstract on PubMed →
The commercialization of wet Spirulina is severely hindered by its rapid spoilage and the development of fishy off-flavors (e.g., trimethylamine, indole) by its endogenous microbio... Read full abstract on PubMed →
Exploring microalgae-based functional ingredients for food preservation and quality enhancement meets the consumers' demand for healthier staple food. This study developed nutrient... Read full abstract on PubMed →
Spirulina (<i>Arthrospira platensis</i>) has a high protein content. In this study, protein was extracted from Spirulina powder, after which Maillard reaction products (MRPs) were... Read full abstract on PubMed →
The main goal of this study was to evaluate the effect of nutraceuticals vs. in-feed antibiotics on performance, blood lipids, antioxidant capacity, cecal microbiota, and organ his... Read full abstract on PubMed →
Processing is an indispensable technology in the preparation of Spirulina platensis (S. platensis). The key odorants in liquids, muds, and powders from S. platensis (NM and GZ) wer... Read full abstract on PubMed →
Microalgae species are of economic importance regarded as "green gold" being rich in bioactive compounds. Spirulina and Chlorella are the most popular microalgal species and are ma... Read full abstract on PubMed →
Spirulina platensis (SP) has gained popularity over the last few years, owing to its remarkable nutritional properties and high potential across various industrial sectors. In this... Read full abstract on PubMed →
In this study, in order to verify the effects due to the addition of spirulina (Arthrospira platensis) in a food product, a wildflower honey was analyzed in terms of chemical comp... Read full abstract on PubMed →
In this work, Arthrospira platensis grown in Tuscany, Italy, was investigated using different analytical approaches to characterize its volatile and non-volatile chemical compositi... Read full abstract on PubMed →
Fermented Spirulina (FS) could be a good strategic approach for diversifying algae-derived formulations to a current functional food market. In this study, microbial properties, to... Read full abstract on PubMed →
To evaluate the effects of Spirulina platensis and probiotics on growth, immunity indexes, fecal flora, and fecal odor in mice, 40 mice were randomly allotted to four groups, and e... Read full abstract on PubMed →
Declines across global fishery stocks forced aquaculture feed manufacturers to search for new and sustainable components. Therefore, the aim of study was assessing nutritional valu... Read full abstract on PubMed →
Spirulina platensis is a high-nutrient blue-green alga with a long history as a food supplement. In this study, the mixed fermentation of Spirulina with Lactobacillus plantarum and... Read full abstract on PubMed →
cultivation, contributing to a circular bioeconomy while producing bioactive compounds of nutritional and commercial interest. Read full abstract on PubMed →
) gene's transcriptomic level was also significantly increased. Furthermore, the dietary supplementation of LEO, SP, or their combination improved the histological structures of th... Read full abstract on PubMed →
) juveniles during a 90-day feeding trial performed in aquaponic systems. The experimental diets ensured 100% survival and proper zootechnical performance. No behavioral alteration... Read full abstract on PubMed →
To gain insight into the genetic regulation of lipid metabolism in tomato, we conducted metabolic trait loci (mQTL) analysis following the lipidomic profiling of fruit pericarp and... Read full abstract on PubMed →
Eighteen raw legs were evenly divided into two groups and salted with 100% NaCl and compound curing agent (60% NaCl + 40% KCl + 90 mg/kg NaNO2) to investigate the effect of compoun... Read full abstract on PubMed →
All paper metadata — titles, authors, journals, years, DOIs — is public bibliographic information. Abstract snippets shown are truncated to fewer than 200 characters and link to the original source on PubMed or the publisher. We never reproduce full text.
Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.