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Study and characterization of a product based on a vegetable extract of quinoa fermented with water kefir grains.
- Published in:
- World Journal of Microbiology & Biotechnology, 2024, v. 40, n. 4, p. 1, doi. 10.1007/s11274-024-03943-x
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- Article
Naturally Colored Ice Creams Enriched with C-Phycocyanin and Spirulina Residual Biomass: Development of a Fermented, Antioxidant, Tasty and Stable Food Product.
- Published in:
- Fermentation (Basel), 2024, v. 10, n. 6, p. 304, doi. 10.3390/fermentation10060304
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- Article
Green Extraction Process of Food Grade C-phycocyanin: Biological Effects and Metabolic Study in Mice.
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- Processes, 2022, v. 10, n. 9, p. N.PAG, doi. 10.3390/pr10091793
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- Article
Unveiling the Potential of Spirulina Biomass—A Glimpse into the Future Circular Economy Using Green and Blue Ingredients.
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- Biomass (2673-8783), 2024, v. 4, n. 3, p. 704, doi. 10.3390/biomass4030039
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- Article
Enhancing the Biological Effects of Bioactive Compounds from Microalgae through Advanced Processing Techniques: Pioneering Ingredients for Next-Generation Food Production.
- Published in:
- Foods, 2024, v. 13, n. 12, p. 1811, doi. 10.3390/foods13121811
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- Article