Chlorella vulgaris and Haematococcus pluvialis biomass as colouring and antioxidant in food emulsions

By L. Gouveia, A. Raymundo, A. P. Batista, I. Sousa, J. Empis. 2006

144 citations recorded by the source corpus.

Subfields: Aquatic Science, Organic Chemistry, Renewable Energy, Sustainability and the Environment

View Paper: https://www.semanticscholar.org/paper/a4651465c763592f19e1348de0e51841487eca02

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Aquatic Science

1. C. Vaca-Garcia
2. P. Pontalier
3. C. Safi
4. Bachar Zebib
5. O. Merah

In Organic Chemistry

1. C. Vaca-Garcia
2. P. Pontalier
3. C. Safi
4. Bachar Zebib
5. O. Merah

In Renewable Energy, Sustainability and the Environment

1. C. Vaca-Garcia
2. P. Pontalier
3. C. Safi
4. Bachar Zebib
5. O. Merah

Citations in the corpus

• Algae in food and feed (2013, background): “The incorporation of microalgal biomass in emulsions by Gouveia et al. (2006) resulted in a wide range of appealing colors from green to orange and pink, and also enhanced resistance to oxidation.”
• Morphology, composition, production, processing and applications of Chlorella vulgaris: A review (2014, background): “These pigments have multiple therapeutic properties, such as antioxidant activities [133], protective effect against retina degeneration [134,135], regulating blood cholesterol, prevention from chronic diseases (cardiovascular and colon cancer) and fortifying the immune system [136,137].”