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Lactic Acid Fermentation of Arthrospira platensis (Spirulina) in a Vegetal Soybean Drink for Developing New Functional Lactose-Free Beverages

Frontiers in microbiology, 2020-10, Vol.11, p.560684-560684

2020

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Iron Speciation and Iron Binding Proteins in Arthrospira platensis Grown in Media Containing Different Iron Concentrations

International journal of molecular sciences, 2022-06, Vol.23 (11), p.6283

2022

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Microbes: Food for the Future

Foods, 2021-04, Vol.10 (5), p.971

2021

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A Comparative In Vitro Evaluation of the Anti-Inflammatory Effects of a Tisochrysis lutea Extract and Fucoxanthin

Marine drugs, 2021-06, Vol.19 (6), p.334

2021

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Arthrospira platensis F M-C265 reduces cardiometabolic risk factors in rats fed a high fat diet

Journal of functional foods, 2024-05, Vol.116, p.106150

2024

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Trattamenti fogliari con Arthrospira platensis in viticoltura: primi risultati da esperimenti in campo

BIO Web of Conferences, 2022, Vol.44, p.2011

2022

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Fermented Biomass of Arthrospira platensis as a Potential Food Ingredient

Antioxidants, 2022-01, Vol.11 (2), p.216

2022

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Effects of Arthrospira platensis Extract on Physiology and Berry Traits in Vitis vinifera

Plants (Basel), 2020-12, Vol.9 (12), p.1805

2020

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Microalgae of interest as food source: Biochemical composition and digestibility

Algal research (Amsterdam), 2019-09, Vol.42, p.101617, Article 101617

2019

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Effects of Ascophyllum nodosum extract on Vitis vinifera: Consequences on plant physiology, grape quality and secondary metabolism

Plant physiology and biochemistry, 2019-06, Vol.139, p.21-32

2019

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Microalgae biomass as an alternative ingredient in cookies: Sensory, physical and chemical properties, antioxidant activity and in vitro digestibility

Algal research (Amsterdam), 2017-09, Vol.26, p.161-171

2017

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Effect of Arthrospira platensis (spirulina) incorporation on the rheological and bioactive properties of gluten-free fresh pasta

Algal research (Amsterdam), 2020-01, Vol.45, p.101743, Article 101743

2020

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

Journal of applied phycology, 2019-04, Vol.31 (2), p.1077-1083

2019

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Psyllium husk gel to reinforce structure of gluten-free pasta?

Food science & technology, 2020-09, Vol.131, p.109787, Article 109787

2020

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Protein, phycocyanin, and polysaccharide production by Arthrospira platensis grown with LED light in annular photobioreactors

Journal of applied phycology, 2022-06, Vol.34 (3), p.1189-1199

2022

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Development of new microalgae-based sourdough "crostini": functional effects of Arthrospira platensis (spirulina) addition

Scientific reports, 2019-12, Vol.9 (1), p.19433-12, Article 19433

2019

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PROGETTO STREAMING: STRategiE di mitigazione e gestione dei rischi AMbientalI : casi di studio Nel territorio reGionale Toscano : azioni locali di sostenibilità, cinque progetti per il futuro del territorio toscano

2022

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Microalgae as Functional Ingredients in Savory Food Products: Application to Wheat Crackers

Foods, 2019-11, Vol.8 (12), p.611

2019

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Vegetable oils protect phycocyanin from thermal degradation during cooking of spirulina-based “crostini”

Food science & technology, 2021-03, Vol.138, p.110776, Article 110776

2021

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Arthrospira platensis F&M-C265 reduces cardiometabolic risk factors in rats fed a high fat diet

Journal of functional foods, 2024-05, Vol.116, p.106150, Article 106150

2024

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Safety evaluations and lipid-lowering activity of an Arthrospira platensis enriched diet: A 1-month study in rats

Food research international, 2017-12, Vol.102, p.380-386

2017

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In vitro toxicity of microalgal and cyanobacterial strains of interest as food source

Journal of applied phycology, 2017-02, Vol.29 (1), p.199-209

2017

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Algae and Bioguano as promising source of organic fertilizers

Journal of applied phycology, 2020-12, Vol.32 (6), p.3971-3981

2020

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Tisochrysis lutea F&M-M36 Mitigates Risk Factors of Metabolic Syndrome and Promotes Visceral Fat Browning through β3-Adrenergic Receptor/UCP1 Signaling

Marine drugs, 2023-05, Vol.21 (5), p.303

2023

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A comparative study of metabolites profiles, anti-inflammatory and antioxidant activity of methanolic extracts from three Arthrospira strains in RAW 264.7 macrophages

Algal research (Amsterdam), 2023-06, Vol.73, p.103171, Article 103171

2023

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Lactic Acid Fermentation of Arthrospira platensis (Spirulina) in a Vegetal Soybean Drink for Developing New Functional Lactose-Free Beverages

Iron Speciation and Iron Binding Proteins in Arthrospira platensis Grown in Media Containing Different Iron Concentrations

Microbes: Food for the Future

A Comparative In Vitro Evaluation of the Anti-Inflammatory Effects of a Tisochrysis lutea Extract and Fucoxanthin

Arthrospira platensis F M-C265 reduces cardiometabolic risk factors in rats fed a high fat diet

Trattamenti fogliari con Arthrospira platensis in viticoltura: primi risultati da esperimenti in campo

Fermented Biomass of Arthrospira platensis as a Potential Food Ingredient

Effects of Arthrospira platensis Extract on Physiology and Berry Traits in Vitis vinifera

Microalgae of interest as food source: Biochemical composition and digestibility

Effects of Ascophyllum nodosum extract on Vitis vinifera: Consequences on plant physiology, grape quality and secondary metabolism

Microalgae biomass as an alternative ingredient in cookies: Sensory, physical and chemical properties, antioxidant activity and in vitro digestibility

Effect of Arthrospira platensis (spirulina) incorporation on the rheological and bioactive properties of gluten-free fresh pasta

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

Psyllium husk gel to reinforce structure of gluten-free pasta?

Protein, phycocyanin, and polysaccharide production by Arthrospira platensis grown with LED light in annular photobioreactors

Development of new microalgae-based sourdough "crostini": functional effects of Arthrospira platensis (spirulina) addition

PROGETTO STREAMING: STRategiE di mitigazione e gestione dei rischi AMbientalI : casi di studio Nel territorio reGionale Toscano : azioni locali di sostenibilità, cinque progetti per il futuro del territorio toscano

Microalgae as Functional Ingredients in Savory Food Products: Application to Wheat Crackers

Vegetable oils protect phycocyanin from thermal degradation during cooking of spirulina-based “crostini”

Arthrospira platensis F&M-C265 reduces cardiometabolic risk factors in rats fed a high fat diet

Safety evaluations and lipid-lowering activity of an Arthrospira platensis enriched diet: A 1-month study in rats

In vitro toxicity of microalgal and cyanobacterial strains of interest as food source

Algae and Bioguano as promising source of organic fertilizers

Tisochrysis lutea F&M-M36 Mitigates Risk Factors of Metabolic Syndrome and Promotes Visceral Fat Browning through β3-Adrenergic Receptor/UCP1 Signaling

A comparative study of metabolites profiles, anti-inflammatory and antioxidant activity of methanolic extracts from three Arthrospira strains in RAW 264.7 macrophages

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