ArticleFrontiers in bioengineering and biotechnology2020
Isolation and Characterization of Novel Chlorella Vulgaris Mutants With Low Chlorophyll and Improved Protein Contents for Food Applications.
Article in Frontiers in bioengineering and biotechnology, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 31 papers.
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Who cites it
31 citing papers in PubMed.
- Article
- Process intensification for the protein production from microalgae: a comprehensive review.Bioresources and bioprocessing · 2026Review
- Lutein biosynthesis and pigment dynamics in a partially chlorophyll-deficient mutant of Chlorella sp. under autotrophic, mixotrophic, and heterotrophic cultivation.Biotechnology for biofuels and bioproducts · 2026Article
- Breeding Chlorophyll-Deficient Mutants ofBioengineering (Basel, Switzerland) · 2026Article
- Biochemical and Antioxidant Characterization of Pigment-DeficientFoods (Basel, Switzerland) · 2026Article
- Proteomic analysis of differential responses to norflurazon herbicide in the model green alga Chlamydomonas reinhardtii.Scientific reports · 2025Article
- Improving the heterotrophic media of three Chlorella vulgaris mutants toward optimal color, biomass and protein productivity.Scientific reports · 2025Article
- Lactic Acid Fermentation ofFoods (Basel, Switzerland) · 2025Article
- Application of microalgae as natural colorant for pastry and confectionary products.Food science & nutrition · 2024Article
- Isolation and Selection of Protein-Rich Mutants ofPlants (Basel, Switzerland) · 2024Article
- Green microbes: Potential solutions for key sustainable development goals.Microbial biotechnology · 2024Article
- Advances in light system engineering across the phototrophic spectrum.Frontiers in plant science · 2024Review
- Legal Aspects of Microalgae in the European Food Sector.Foods (Basel, Switzerland) · 2023Review
- Evaluation of Growth and Production of High-Value-Added Metabolites inFoods (Basel, Switzerland) · 2023Article
- Optimization of Heterotrophic Culture Conditions for the AlgaePlants (Basel, Switzerland) · 2023Article
- Microalgae-Sustainable Source for Alternative Proteins and Functional Ingredients Promoting Gut and Liver Health.Global challenges (Hoboken, NJ) · 2023Review
- Differences and Similarities in Lipid Composition, Nutritional Value, and Bioactive Potential of Four EdibleFoods (Basel, Switzerland) · 2023Article
- Recent developments in the production and utilization of photosynthetic microorganisms for food applications.Heliyon · 2023Review
- Alternative Protein Sources and Novel Foods: Benefits, Food Applications and Safety Issues.Nutrients · 2023Review
- A holistic approach toward development of plant-based meat alternatives through incorporation of novel microalgae-based ingredients.Frontiers in nutrition · 2023Article
Corrections and comments
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Authors and funding
13 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Microalgae are widely used as food supplements due to their high protein content, essential fatty acids and amino acids as well as carotenoids. The addition of microalgal biomass to food products (e.g., baked confectioneries) is a common strategy to attract novel consumers. However, organoleptic factors such as color, taste and smell can be decisive for the acceptability of foods supplemented with microalgae. The aim of this work was to develop chlorophyll-deficient mutants of
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