Sensory chemistry of Spirulina: Unveiling trends and innovations in aromatic volatile organic compound biosynthesis in off-flavors and odor mitigation strategies

Lactic metabolism revisited: metabolism of lactic acid bacteria in food fermentations and food spoilage

Michael G. Gänzle · Current Opinion in Food Science · 2015 · 861 citations

Agriculture, Food Science, Microbiology +17

Microencapsulation of active ingredients in functional foods: From research stage to commercial food products

Qianyu Ye, Georges Nicolas, Cordelia Selomulya · Trends in Food Science & Technology · 2018 · 254 citations · Full text

Agriculture, Biotechnology, Food Science +13

Research progress of fishy odor in aquatic products: From substance identification, formation mechanism, to elimination pathway

Li Liu, Yuanhui Zhao, Mingyong Zeng et al. · Food Research International · 2023 · 160 citations

Natural Sciences, Biochemistry, Toxicology +9

Large-scale production of Spirulina-based proteins and c-phycocyanin: A biorefinery approach

Bavatharny Thevarajah, Gannoru Kankanamalage Sanuji Hasara Nishshanka, Malith Premaratne et al. · Biochemical Engineering Journal · 2022 · 131 citations

Life Sciences, Biochemistry, Biotechnology +10

Potential of microalgae as flavoring agents for plant-based seafood alternatives

Bert Coleman, Christof Van Poucke, Bavo De Witte et al. · Future Foods · 2022 · 110 citations · Full text

Agriculture, Food Science, Marine Sciences +17