Green mussel (Perna canaliculus) as a marine ingredient to enrich gluten free pasta: product quality, microstructure and biofunctional evaluation

Bioactive compounds from marine mussels and their effects on human health

(2013) Ulrike Grienke et al.   FOOD CHEMISTRY

A study on development of Gluten free pasta and its biochemical and immunological validation

(2012) S. Susanna et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Green-lipped mussel (Perna canaliculus) extract efficacy in knee osteoarthritis and improvement in gastrointestinal dysfunction: a pilot study

(2012) Samantha Coulson et al.   INFLAMMOPHARMACOLOGY

Thermal processing effects on the functional properties and microstructure of lentil, chickpea, and pea flours

(2010) Zhen Ma et al.   FOOD RESEARCH INTERNATIONAL

Edible Japanese seaweed, wakame (Undaria pinnatifida) as an ingredient in pasta: Chemical, functional and structural evaluation

(2008) P. Prabhasankar et al.   FOOD CHEMISTRY

Antioxidant properties of methanol extract and its solvent fractions obtained from selected Indian red seaweeds

(2007) P. Ganesan et al.   BIORESOURCE TECHNOLOGY

In vitro antioxidant activities of three selected brown seaweeds of India

(2007) S. Kumar Chandini et al.   FOOD CHEMISTRY