Quality Characteristics and Functional and Antioxidant Capacities of Algae-Fortified Fish Burgers Prepared from Common Barbel (Barbus barbus)

Effect of Spirulina platensis Biomass with High Polysaccharides Content on Quality Attributes of Common Carp (Cyprinus carpio) and Common Barbel (Barbus barbus) Fish Burgers

(2019) Mohamed Barkallah et al.   Applied Sciences-Basel

Eucheuma powder as a partial flour replacement and its effect on the properties of sponge cake

(2019) Min Huang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Structural characterization and antioxidant activity of water-soluble polysaccharides from the Tunisian brown seaweed Cystoseira compressa

(2018) Faiez Hentati et al.   CARBOHYDRATE POLYMERS

Application of seaweeds to develop new food products with enhanced shelf-life, quality and health-related beneficial properties

(2017) Shahin Roohinejad et al.   FOOD RESEARCH INTERNATIONAL

Bioactive compounds from orange epicarp to enrich fish burgers

(2017) Sara Spinelli et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effects of nutritional conditions on growth and biochemical composition of Tetraselmis sp.

(2017) Mouna Dammak et al.   Lipids in Health and Disease

Effect of Spirulina platensis fortification on physicochemical, textural, antioxidant and sensory properties of yogurt during fermentation and storage

(2017) Mohamed Barkallah et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Crossover trial to test the acceptability of a locally produced lipid-based nutrient supplement (LNS) for children under 2 years in Cambodia: a study protocol

(2017) Bindi Borg et al.   BMJ Open

Fish burger enriched by olive oil industrial by-product

(2017) Annamaria Cedola et al.   Food Science & Nutrition

Determination of synthetic food colorants in fish products by an HPLC-DAD method

(2015) G. Karanikolopoulos et al.   FOOD CHEMISTRY

Tunisian date (Phoenix dactylifera L.) by-products: Characterization and potential effects on sensory, textural and antioxidant properties of dairy desserts

(2015) Mourad Jridi et al.   FOOD CHEMISTRY

Optimised amylases extraction from oat seeds and its impact on bread properties

(2015) Nihed Ben Halima et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

The ability ofin vitroantioxidant assays to predict the efficiency of a cod protein hydrolysate and brown seaweed extract to prevent oxidation in marine food model systems

(2015) Rósa Jónsdóttir et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

An antilisterial bacteriocin BacFL31 produced by Enterococcus faecium FL31 with a novel structure containing hydroxyproline residues

(2014) Ahlem Chakchouk-Mtibaa et al.   ANAEROBE

Effects of Fucoxanthin Addition to Ground Chicken Breast Meat on Lipid and Colour Stability during Chilled Storage, before and after Cooking

(2014) Keisuke Sasaki et al.   ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES

Adding Molecules to Food, Pros and Cons: A Review on Synthetic and Natural Food Additives

(2014) Márcio Carocho et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

The Influence of Food Texture and Liquid Consistency Modification on Swallowing Physiology and Function: A Systematic Review

(2014) Catriona M. Steele et al.   DYSPHAGIA

Quality changes in fish burger from Catla (Catla Catla) during refrigerated storage

(2013) M. Vanitha et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effect of a brown seaweed (Laminaria digitata) extract containing laminarin and fucoidan on the quality and shelf-life of fresh and cooked minced pork patties

(2013) N.C. Moroney et al.   MEAT SCIENCE

Valuable compounds in macroalgae extracts

(2012) Paula B. Andrade et al.   FOOD CHEMISTRY

Effects of Sea Tangle (Lamina japonica) Powder on Quality Characteristics of Breakfast Sausages

(2012) Hyun-Wook Kim et al.   Korean Journal for Food Science of Animal Resources

Effect of cooking on the chemical composition of low-salt, low-fat Wakame/olive oil added beef patties with special reference to fatty acid content

(2011) I. López-López et al.   MEAT SCIENCE

Inhibition of haemoglobin-mediated lipid oxidation in washed cod muscle and cod protein isolates by Fucus vesiculosus extract and fractions

(2010) Tao Wang et al.   FOOD CHEMISTRY

The effects of solvents on the phenolic contents and antioxidant activity of Stypocaulon scoparium algae extracts

(2010) Aroa López et al.   FOOD CHEMISTRY

Hypersensitivity reactions to food additives

(2009) Shahid Randhawa et al.   Current Opinion in Allergy and Clinical Immunology

Low-fat frankfurters enriched with n−3 PUFA and edible seaweed: Effects of olive oil and chilled storage on physicochemical, sensory and microbial characteristics

(2009) I. López-López et al.   MEAT SCIENCE

Influence of adding Sea Spaghetti seaweed and replacing the animal fat with olive oil or a konjac gel on pork meat batter gelation. Potential protein/alginate association

(2009) F. Fernández-Martín et al.   MEAT SCIENCE

Technological and sensory characteristics of reduced/low-fat, low-salt frankfurters as affected by the addition of konjac and seaweed

(2009) F. Jiménez-Colmenero et al.   MEAT SCIENCE

Influence of different types and proportions of added edible seaweeds on characteristics of low-salt gel/emulsion meat systems

(2007) S. Cofrades et al.   MEAT SCIENCE