Literature DB >> 6788823

Studies on the proteins of mass-cultivated, blue-green alga (Spirulina platensis).

M A Devi, G Subbulakshmi, K M Devi, L V Venkataraman.   

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Year:  1981        PMID： 6788823     DOI： 10.1021/jf00105a022

Source DB:  PubMed          Journal:  J Agric Food Chem        ISSN： 0021-8561            Impact factor:   5.279


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  6 in total

1.  Chemical composition, in vitro protein digestibility and in vitro available iron of blue green alga, Nostoc commune.

Authors:  K Hori; T Ueno-Mohri; T Okita; G Ishibashi
Journal:  Plant Foods Hum Nutr       Date:  1990-07       Impact factor: 3.921

2.  A comparison of physical properties, oxalate-oxalic acid soluble substances, protein content, and in vitro protein digestibility of the blue-green alga Nostoc commune Vauch. from the Philippines and Japan.

Authors:  M P Briones; K Hori; M R Martinez-Goss; G Ishibashi; T Okita
Journal:  Plant Foods Hum Nutr       Date:  1997       Impact factor: 3.921

Review 3.  Spirulina, the edible microorganism.

Authors:  O Ciferri
Journal:  Microbiol Rev       Date:  1983-12

4.  Comparison of Protein Extracts from Various Unicellular Green Sources.

Authors:  Emma Teuling; Peter A Wierenga; Johan W Schrama; Harry Gruppen
Journal:  J Agric Food Chem       Date:  2017-08-28       Impact factor: 5.279

5.  pH-driven solubilization and isoelectric precipitation of proteins from the brown seaweed Saccharina latissima-effects of osmotic shock, water volume and temperature.

Authors:  Jenny Veide Vilg; Ingrid Undeland
Journal:  J Appl Phycol       Date:  2016-09-23       Impact factor: 3.215

6.  Development of new microalgae-based sourdough "crostini": functional effects of Arthrospira platensis (spirulina) addition.

Authors:  Alberto Niccolai; Manuel Venturi; Viola Galli; Niccolò Pini; Liliana Rodolfi; Natascia Biondi; Massimo D'Ottavio; Ana Paula Batista; Anabela Raymundo; Lisa Granchi; Mario R Tredici
Journal:  Sci Rep       Date:  2019-12-19       Impact factor: 4.379
  6 in total

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