ReviewMicroorganisms2022
Fermentation of Microalgal Biomass for Innovative Food Production.
Review in Microorganisms, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 21 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
21 citing papers in PubMed, 62 citations in OpenAlex.
- Research Progress in the Production of D-Lactic Acid from Renewable Resources.Foods (Basel, Switzerland) · 2026Review
- Solid-State Fermented Discarded Dates as a Functional Feed Ingredient: Effects on Meat Quality, Fatty Acid Profile, and Essential Amino Acid Composition.Veterinary sciences · 2026Article
- Functional and Bioactive Properties of Fermented Microalgae and Their Biomass for Health Applications.Molecules (Basel, Switzerland) · 2026Review
- Co-cultures of Microalgae and Other Microorganisms: Wastewater Treatment and Production of Value-Added Bioproducts.Applied biochemistry and biotechnology · 2026Review
- Enhancing bioactivity of Chlorella vulgaris through enzymatic pretreatment and lactic acid fermentation.Bioresources and bioprocessing · 2026Article
- Lactic Acid Bacteria-Derived Secondary Metabolites: Emerging Natural Alternatives for Food Preservation.Probiotics and antimicrobial proteins · 2026Review
- From Brewery Waste to Sustainable Aquafeed: HarnessingAquaculture nutrition · 2026Article
- Effect of Dunaliella salina supplement on growth of probiotic bacteria and nutritional values of Kefir.Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology] · 2025Article
- Unveiling the dual potential of microalgae and seaweed biomass for sustainable biofuel production: a review.RSC advances · 2025Review
- Exploring the Development of a Clean-Label Vegan Burger Enriched with Fermented Microalgae.Foods (Basel, Switzerland) · 2025Article
- Encapsulation of FreshMicroorganisms · 2025Article
- Expanding our food supply: underutilized resources and resilient processing technologies.Journal of the science of food and agriculture · 2025Review
- Microalgae biotechnology and its role in sustainable and healthy food design.Frontiers in bioengineering and biotechnology · 2025Review
- The Impact of Fermentation on the Antioxidant Activity of Food Products.Molecules (Basel, Switzerland) · 2024Review
- Reaction of Pyrrolobenzothiazines with Schiff Bases and Carbodiimides: Approach to Angular 6/5/5/5-Tetracyclic Spiroheterocycles.Molecules (Basel, Switzerland) · 2024Article
- Manufacturing processes, additional nutritional value and versatile food applications of fresh microalgaeFrontiers in nutrition · 2024Review
- Biotechnological lactic acid production from low-cost renewable sourcesBiotechnologia · 2024Review
- Response Surfaces Method and Artificial Intelligence Approaches for Modeling the Effects of Environmental Factors on Chlorophyll a inMicroorganisms · 2023Article
- Article
- Bioprocessing to Preserve and Improve Microalgae Nutritional and Functional Potential: Novel Insight and Perspectives.Foods (Basel, Switzerland) · 2023Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
5 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Fermentation is an ancient method used worldwide to process and preserve food while enhancing its nutraceutical profile. Alga-based fermented products have recently been developed and tested due to growing interest in healthy sustainable diets, which demands the development of innovative practices in food production, operating for both human health and Earth sustainability. Algae, particularly microalgae such as
Indexed as
Identifiers
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.