ArticleFoods (Basel, Switzerland)2023
Algae Incorporation and Nutritional Improvement: The Case of a Whole-Wheat Pasta.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
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Who cites it
11 citing papers in PubMed.
- Unraveling the multifaceted applications of Spirulina: a comprehensive review.Antonie van Leeuwenhoek · 2026Review
- Application of a D-Optimal Mixture Design for the Development and Optimization of a Pasta Enriched With Pumpkin Products.Journal of food science · 2026Article
- Algae-Derived Peptides as Functional Food Ingredients: Bioactivities, Processing Challenges, and Computational Design Strategies.Foods (Basel, Switzerland) · 2026Review
- Wheat Pasta Enriched with Green Coffee Flour: Physicochemical, Antioxidant and Sensory Properties.Molecules (Basel, Switzerland) · 2025Article
- Improved Functionality, Quality, and Shelf Life ofFoods (Basel, Switzerland) · 2024Article
- Compatibility of Whole Wheat-Based Composite Flour in the Development of Functional Foods.Food technology and biotechnology · 2024Review
- Exploring Edible Insects: From Sustainable Nutrition to Pasta and Noodle Applications-A Critical Review.Foods (Basel, Switzerland) · 2024Review
- Pasta Incorporating Olive Pomace: Impact on Nutritional Composition and Consumer Acceptance of a Prototype.Foods (Basel, Switzerland) · 2024Article
- Marine Algae Bioactives: Isolation, Characterization, and Potential Application.Foods (Basel, Switzerland) · 2024Article
- Microalgae Proteins as Sustainable Ingredients in Novel Foods: Recent Developments and Challenges.Foods (Basel, Switzerland) · 2024Review
- Article
Corrections and comments
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Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Algae contain high-quality proteins, dietary fiber, minerals, and phenolic compounds, making them promising alternative ingredients. Since pasta is consumed worldwide, it can be an effective vehicle for incorporating algae. This study compares the nutritional and antioxidant composition of whole-wheat pasta without and with enrichment of an algae mixture (containing
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Registered trials
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