[1] Zepka, L. Q., Jacob-Lopes, E., Goldbeck, R., Souza-Soares, L. A., Queiroz, M. I., 2010. Nutritional evaluation of single-cell protein produced by Aphanothece microscopica Nageli. Bioresource Technology, 101, 7107–7111
[2] Ende, S., Noke, A., 2018. Heterotrophic microalgae production on food waste and by-products. Journal of Applied Phycology, 31, 1565-1571.
[3] Tohami, F., 2001. Therapeutic properties of Spirulina algae. Southern Medicine, 4 (Special Issue of the National Congress of Medicine and the Sea), 60-60.
[4] Kuddus, M., Singh, P., Thomas, G., Al-Hazimi, A. 2013. Recent developments in production and biotechnological applications of c-phycocyanin. BioMed Res International, 742859.
[5] Rasmi Mamaghani, H., Vagari, H., Ahmadi, O., Jafarizadeh Malmiri, H., 2020. Phycocyanin Pigment: Importance, Application, and Extraction Method." Paper presented at the 6th International Conference on Food Industry Sciences, Organic Agriculture, and Food Security.
[6] Tabarzad, M., Atabaki, V., Hosseinabadi, T. 2020. Anti -inflammatory activity of bioactive compounds from microalgae and cyanobacteria by focusing on the mechanisms of action. Molecular Biology Reports, 47, 6193 -6205.
[7] Ragab M, El‑Diasty M, El‑Sherbini M, Elsharkawy HI, AbdelKhalek A. Effect of Spirulina Powder on Physical and Chemical Composition of Yoghurt Produced from Milk of Different Somatic Cell Counts. Zagazig Veterinary Journal. 2024;52(4):451–464.
[8] Kashi, M. S., Ghazi, S., Nowruzi, B. 2024. Industrial application of Natural Phycocyanin Edible Pigment isolated from Spirulina platensis in Preparation of fortified ice cream with emphasize on microbial and antioxident properties. FSCT, 21(149), 54-80.
[9] Dewi, E. N., Kurniasih, R. A., Purnamayati, L., 2017. The Application of Microencapsulated Phycocyanin as a Blue Natural Colorant to the Quality of Jelly Candy. 3rd International Conference on Tropical and Coastal Region Eco Development,.
[10] Vazquez-rodriguez, J. A., Froylan, M., Escalante, E., 2022. Analysis of the stability of phycocyanin when trehalose and citric acid are used as protectants in nutraceutical gelatin candies under in vitro digestion assays, Food Science and Technology, 3,5763.
[11] Andini, D. F., Mardiah, M., K., 2017. Hard Candy Formulation using Phycocyanin of Spirulina platensis as Natural Colorant, Jurnal Agroindustri Halal, 3(2), 2442-3548.
[12] Delavari Amrei, H., Nasernejad, B., Ranjbar, R., Rastegar, S., 2014. An Integrated Wavelength-Shifting Strategy for Enhancement of Microalgal Growth Rate in PMMA- and Polycarbonate-Based Photobioreactors. European Journal of Phycology, 49 (3), 324–31.
[14] Burits, M., Bucar F. 2000. Antioxidant activityof Nigella sativa essential oil. PhytotheraphyResearch, 14, 323–328.
[15] Stoilova, I., Krastanov, A., Stoyanova, A., Denev, P., Gargova, S., 2007. Antioxidant activity of ginger extract (Zingiber officinale). Food Chemistry, 102(3), 764-770.
[16] Iranian National Standards Organization (INSO). (2012). Candy - Characteristics and test methods (INSO Standard No. [16113]). (in Persian)
[17] Iranian National Standards Organization (INSO). (2018). Cookie - Characteristics and test methods (INSO Standard No. 2554). (in Persian)
[18] Iranian National Standards Organization (INSO). (2021). Cake - Characteristics and test methods (INSO Standard No. 2553). (in Persian)
[19] Iranian National Standards Organization (INSO). (2022). Milk and milk products - Determination of acidity and pH - Test method (INSO Standard No. 2852). (in Persian)
[20] Iranian National Standards Organization (INSO). (2018). Microbiology of confectionery and pastry products - Characteristics and test methods (INSO Standard No. 2395). (in Persian)
[21] Iranian National Standards Organization (INSO). (2013). Microbiology of food and animal feeding stuffs - Horizontal method for the enumeration of moulds and yeasts - Part 3: Colony count technique in products with water activity (a<sub>w</sub>) less than or equal to 0,60 (INSO Standard No. 3-10899). (in Persian)
[22] Iranian National Standards Organization (INSO). (1999). Cheese - Sensory evaluation (INSO Standard No. 4938). (in Persian)
[23] Tashkhiri, A., Mehraban Sangatash, M., Nazari, Z., 2019. The effect of adding jujube powder on antioxidant properties, tannin and sensory properties of mint chocolate. Iranian Food Science and Technology Research Journal, 15(5), 101-112. (in Persian)
[24] Ahmadi, A., Anvar, S.M.A., Nowruzi, B., Golestan. L.,2024. Effect of phycocyanin and phycoerythrin on antioxidant and antimicrobial activity of refrigerated low-fat yogurt and cream cheese. Scientific Reports, 14, 27661.
[25] Liu, X., Yichao, L., Mingjian L., Jing X., Wang, Y., Sheng, P., Ge, G., Jia, Y., Wang. Z., 2024. Phycocyanin Additives Regulate Bacterial Community Structure and Antioxidant Activity of Alfalfa Silage. Microorganisms Journal, 12(12), 2517.
[26] Sabet Qadam, M., Lotifi, Z., Malami, P., Mohammadi Kartlahi, N., Razghandi E., 2021. Enhancing the extraction process of Hawthorn fruit extract using surface response methodology and examining its antioxidant properties on sustainable soybean oil. Journal of Food Science and Industry, 18(120), 51.
[27] Tahami, F., Basiri, A., Ghiasi Tarzi, B., Mahasti, P., 2012. Antioxidant effect of Fennel seed extract (Foeniculum vulgare) on the stability of sunflower oil. Food Science and Nutrition, 10(1), 71-78.
[28 Fathi‑Hafshejani S., Lotfi S., Rezvannejad E., Mortazavi M., Riahi‑Madvar A. Correlation between total phenolic and flavonoid contents and biological activities of 12 ethanolic extracts of Iranian propolis. Food Science & Nutrition. 2023; 11(7): 4308‑4325.
[29] Fatemi, H., 2008. Food Chemistry. Enteshar Co. (in Persian)
[30] Mardiani, A., Sumarmono, J., Setyaward, T. 2013. Total Bakteri Asam Laktat, Kadar Air Dan Protein Keju Peram Susu Kambing Yang Mengandung Probiotik Lactobacillus casei DAN Bifidobacterium longum. Jurnal Ilmiah Peternakan, 1(1), 244-253.
[31] Bosnea, L., Terpou, A., Pappa, E., Kondyli, E., Mataragas, M., Markou, G., Katsaros, G., 2021. Incorporation of Spirulina platensis on Traditional Greek Soft Cheese with Respect to Its Nutritional and Sensory Perspectives. Proceedings, 70(1), 99.
[32] Terpou A, Bosnea L, Mataragkas M, Markou G. Influence of incorporated Arthrospira (Spirulina) platensis on the growth of microflora and physicochemical properties of feta‑type cheese as functional food. Proceedings (MDPI). 2021;70(1):97.
[33] Sabouhi, M., Berenji, Sh., & Nateghi, L. (2020). Investigating the effects of using stevia sweetener and isomalt for the production of low-calorie milk chocolate. Iranian Food Science and Technology Research Journal, 17(99), 31-44.
[34] Zangeneh, N., Barzegar, H., Ali Zadeh Behabani, B., Mahdavinia, M. A., 2020. Investigation of the effect of different levels of Spirulina microalga on the nutritional, physicochemical, and sensory properties of sponge cake. Iranian Journal of Food Science and Technology Research, 16(2), 207-220.
[35] Mehraban-sang-Atesh, M., Mohammadi Sani, A., Sarraf, M., 2013. Investigation of physicochemical and organoleptic properties of sesame flour-enriched donut. National Conference on Non-Combatants in Agriculture, 917
[36] Ebaadi Molla-Bashi, M., Nateghi, L., 2018. The Effect of Garden Cress Seed Gum on Improving Physicochemical and Sensory Characteristics of Rice Cookies. Food Science and Technology Innovation Iranian Journal of Food Science and Technology), 10(3), 127-147.
[37] Asadi, S., Beig Mohammadi, Z., & Mirmajidi Hashtjin, A. (2020). Investigation of the effect of edible coating containing Spirulina platensis, chitosan, and gelatin on the physicochemical, sensory, and nutritional properties of dried kiwi. Journal of Food Science and Industry, 17(102), 53-67.
[38] Ghanbari, H., Afouri, H., Sarmad, J., Zamani, H., 2015. Investigation of antioxidant activity of Spirulina sp. microalgae and assessment of antimicrobial properties of this microalgae and the extracted phycocyanin pigment. Master's thesis, University of Guilan.
[39] Azadfallah, S., Kafil, T., 2021. Investigation of rheological, textural, sensory, and color properties of apple jelly enriched with Spirulina algae. Iranian Journal of Food Science and Industry, 18(114), 83-94.
[40] Barzegar, H., Ali Zadeh Behbani, B., Zangeneh, N., Abdalnabi Pour, A., 2020. Investigation of the effect of Spirulina platensis microalgae powder as an egg white replacer on the properties of sponge cake. Iranian Journal of Food Science and Industry, 17(108), 31-44.
[41] Asadi, S., Big Mohammadi, Z., Mirmajidi Hashtajin, A., 2020. Investigation of the effect of edible coating containing Spirulina platensis, chitosan, and gelatin on the physicochemical, sensory, and nutritional properties of dried kiwi. Iranian Journal of Food Science and Industry, 17(102), 53-67.