It is estimated that the world will need an extra 265 million tons of protein by the middle of
this century, which is approximately 50% more than today. Efforts are currently underway to …

The manuscript was prepared to conduct a thorough analysis and deepen the
understanding of sustainable food production and diets within the context of the challenges …

Summary The coronavirus disease 2019 (COVID‐2019) pandemic and other factors have
significantly increased the number of people suffering from food shortages worldwide in …

In this study, ultrasound-assisted natural deep-eutectic solvents (NaDESs) were used to
extract Chlorella. A safe and stable Ect-Pan DES (DES formed by ectoin and panthenol) was …

Since the industrial revolution, the consumption of processed foods has skyrocketed
incredibly. Many of the inherent characteristics of food are lost during that process. Thus, an …

Featured Application While both Tetraselmis chuii and Phaedactylum tricornutum
demonstrate remarkable functional properties, their utilisation in food products remains …

Microalgae have emerged as favorable substitutes for traditional animal-based proteins in
the search for sustainable protein sources. Despite being underexplored, microalgae offer …

In the present study, selected cosmeceutical properties of aqueous extracts from the
microalgae strain Trachydiscus minutus were assessed and compared with those obtained …

To promote the use of marine microalgae for nutraceuticals, we aimed to characterize
extracts of Nannochloropsis oculata, Porphyridium cruentum, and Skeletonema costatum, all …

Chlorella vulgaris, a unicellular green microalga, has obtained significant attention due to its
high protein content, abundance of bioactive compounds, and broad biotechnological …