Optimizing the Extraction of Carotenoids and Omega Fatty Acids from Microalgae

Optimization Study of Phycocyanin Ultrasound-Assisted Extraction Process from Spirulina (Arthospira platensis) Using Different Solvent

CHEMICAL AND TECHNOLOGICAL STUDIES ON MICRO ALGAE EXTRACTS AND ITS UTILIZATION IN SOME FOOD PRODUCTS. 1-CHEMICAL, BIOCHEMICAL CHARACTERISTICS AND NUTRITIONAL VALUE OF SPIRULINA AL

Enhancing the Nutritional Value and Chemical Composition of Functional Karish Cheese by Adding Microalgae Powder (Chlorella vulgaris and Spirulina platensis)

Nutritional and Biological evaluation of using Spirulina algae as anew source of protein

Fatty Acids Profile , and ∆9 -Desaturase Index of Milk from Barki Ewes Fed Diets Supplemented with Spirulina Platensis or Fish Oil

Chemical Characterization of Algae Oil and Optimization of Transesterification Parameters for Boosting of Algal Biodiesel Production from Spirulina Wild Stuff Explored in the Natu

Production and evaluation of some extruded food products using spirulina algae

Utilization of Spirulina (Arthrospira Platensis) in The Production of Functional Biscuits and its Effect on Product Quality

Bioactive compounds, amino acids and activity of phycobiliprotein extracted from Spirulina (Arthrospira platensis) and their effect on jelly candy