ReviewFoods (Basel, Switzerland)2022
Innovative and Healthier Dairy Products through the Addition of Microalgae: A Review.
Review in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 23 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
23 citing papers in PubMed.
- Microalgae Techno-Functional Properties in Bread, Cookies, and Pasta Products: A Review.Comprehensive reviews in food science and food safety · 2026Review
- From Potential to Reality: Unraveling the Factors Limiting the Use of Microalgae as Sustainable Blue Food Protein Sources - A Critical Review.Recent patents on biotechnology · 2026Review
- Current Status of Microalgae-based Food Products: Future Trends of Functional Ingredients.Recent patents on biotechnology · 2026Review
- Development of functional foods with stable encapsulated docosahexaenoic acid.Frontiers in nutrition · 2026Review
- Enhancing sheep milk yogurt with prickly pear (Opuntia ficus-indica L.) flours (peel and pulp): nutritional, techno-functional, and sensory evaluation.Journal of the science of food and agriculture · 2025Article
- Synergistic Effects ofFoods (Basel, Switzerland) · 2025Article
- Algae Protein Creates Sustainable Alternatives for Various Food Matrices: From Function to Nutrition.Comprehensive reviews in food science and food safety · 2025Review
- A Microfluidic Approach for Profiling Total Nitrogen Content in Age-Specific Nutritional Formulas Using Microchip Gel Electrophoresis.International journal of molecular sciences · 2025Article
- Evaluation of semi prepared probiotic dessert containing phycoerythrin and Lactobacillus plantarum for period of up to two months within the refrigerator.Scientific reports · 2025Article
- Influence of Light Regimes on Production of Beneficial Pigments and Nutrients by Microalgae for Functional Plant-Based Foods.Foods (Basel, Switzerland) · 2025Review
- Unlocking the Functional and Nutritional Potential of Microalgae Proteins in Food Systems: A Narrative Review.Foods (Basel, Switzerland) · 2025Review
- Microalgae biotechnology and its role in sustainable and healthy food design.Frontiers in bioengineering and biotechnology · 2025Review
- Microalgae supplementation improves goat milk composition and fatty acid profile: a meta-analysis and meta-regression.Archives animal breeding · 2025Review
- Production of new functional coconut milk kefir with blueberry extract and microalgae: the comparison of the prebiotic potentials on lactic acid bacteria of kefir grain and biochemical characteristics.Journal of food science and technology · 2024Article
- Enhanced biochemical, microbial, and ultrastructural attributes of reduced-fat labneh through innovative microalgae integration.Scientific reports · 2024Article
- Comprehensive Study of Total Nitrogen Content and Microfluidic Profiles in Additive-Enriched Plant-Based Drinks.Foods (Basel, Switzerland) · 2024Article
- Nutritional Improvement of Fresh Cheese with MicroalgaFood technology and biotechnology · 2023Article
- Bioprocessing to Preserve and Improve Microalgae Nutritional and Functional Potential: Novel Insight and Perspectives.Foods (Basel, Switzerland) · 2023Review
- The utility of algae as sources of high value nutritional ingredients, particularly for alternative/complementary proteins to improve human health.Frontiers in nutrition · 2023Review
- Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
4 authors.
Funding
Abstract
In recent years, the development of healthier foods, richer in nutraceutical or functional compounds, has been in great demand. Microalgae are attracting increasing attention, as their incorporation in foods and beverages can be a promising strategy to develop sustainable foods with improved nutritional profiles and a strong positive impacts on health. Despite the increasing market demand in plant-based foods, the popularity of fermented dairy foods has increased in the recent years since they are a source of microorganisms with health-promoting effects. In this context, the incorporation of microalgae in cheeses, fermented milks and other dairy products represents an interesting approach towards the development of innovative and added-value hybrid products based on animal proteins and enriched with vegetable origin ingredients recognized as extremely valuable sources of bioactive compounds. The effect of the addition of microalgal biomass (
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What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.