Biomolecules from Macroalgae—Nutritional Profile and Bioactives for Novel Food Product Development

Impact of dry, particle-size fractionation on protein and amino acid content of three seaweed species

(2022) Laura E Healy et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Spray-drying to improve the functionality of amaranth protein via ultrasonic-assisted Maillard conjugation with red seaweed polysaccharide

(2022) Rishi Ravindra Naik et al.   JOURNAL OF CEREAL SCIENCE

Application of Carrageenan extract from red seaweed (Rhodophyta) in cosmetic products: A review

(2022) Muhammad Hakimin Shafie et al.   JOURNAL OF THE INDIAN CHEMICAL SOCIETY

Seaweeds in the Oncology Arena: Anti-Cancer Potential of Fucoidan as a Drug—A Review

(2022) Jun-O Jin et al.   MOLECULES

Lactic acid fermentation in the development of a seaweed sauerkraut‐style product: Microbiological, physicochemical, and sensory evaluation

(2021) D.I. Skonberg et al.   JOURNAL OF FOOD SCIENCE

Vitamin C from Seaweed: A Review Assessing Seaweed as Contributor to Daily Intake

(2021) Cecilie Wirenfeldt Nielsen et al.   Foods

Mycosporine-Like Amino Acids (MAAs): Biology, Chemistry and Identification Features

(2021) Vanessa Geraldes et al.   Pharmaceuticals

Novel Post‐Harvest Processing Strategies for Value‐Added Applications of Marine Algae

(2021) Xianglu Zhu et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

The Application of Seaweed Polysaccharides and Their Derived Products with Potential for the Treatment of Alzheimer’s Disease

(2021) Sarah Bauer et al.   Marine Drugs

Generating New Snack Food Texture Ideas Using Sensory and Consumer Research Tools: A Case Study of the Japanese and South Korean Snack Food Markets

(2021) Rajesh Kumar et al.   Foods

Elevated Concentrations of Metal(loids) in Seaweed and the Concomitant Exposure to Humans

(2021) Mayeen Uddin Khandaker et al.   Foods

Removal of the fishy malodor from Bangia fusco‐purpurea via fermentation of Saccharomyces cerevisiae , Acetobacter pasteurianus , and Lactobacillus plantarum

(2021) Xiping Du et al.   JOURNAL OF FOOD BIOCHEMISTRY

Seaweeds polysaccharides in active food packaging: A review of recent progress

(2021) Dietz Carina et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Biological action mechanisms of fucoxanthin extracted from algae for application in food and cosmetic industries

(2021) C. Lourenço-Lopes et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

A Biorefinery Approach to the Biomass of the Seaweed Undaria pinnatifida (Harvey Suringar, 1873): Obtaining Phlorotannins-Enriched Extracts for Wound Healing

(2021) Carolina A. M. Ferreira et al.   Biomolecules

Powdered seaweeds as a valuable ingredient for functional breads

(2021) Tiziana Amoriello et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Environmental impacts of protein-production from farmed seaweed: Comparison of possible scenarios in Norway

(2021) Matthias Koesling et al.   Journal of Cleaner Production

Cascaded valorization of brown seaweed to produce l-lysine and value-added products using Corynebacterium glutamicum streamlined by systems metabolic engineering

(2021) Sarah Lisa Hoffmann et al.   METABOLIC ENGINEERING

Neophobia and seaweed consumption: Effects on consumer attitude and willingness to consume seaweed

(2021) Chema Losada-Lopez et al.   International Journal of Gastronomy and Food Science

Impacts of novel blanching treatments combined with commercial drying methods on the physicochemical properties of Irish brown seaweed Alaria esculenta

(2021) Xianglu Zhu et al.   FOOD CHEMISTRY

Seaweed fermentation within the fields of food and natural products

(2021) João Reboleira et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Seaweed Aquaculture in Indonesia Contributes to Social and Economic Aspects of Livelihoods and Community Wellbeing

(2021) Michael A. Rimmer et al.   Sustainability

Food safety hazards in the European seaweed chain

(2020) J. L. Banach et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Stone milling versus roller milling: A systematic review of the effects on wheat flour quality, dough rheology, and bread characteristics

(2020) Alessio Cappelli et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Biochemical composition of red, green and brown seaweeds on the Swedish west coast

(2020) Joakim Olsson et al.   JOURNAL OF APPLIED PHYCOLOGY

Saltwater based fractionation and valorisation of macroalgae

(2020) Edward S Jones et al.   JOURNAL OF CHEMICAL TECHNOLOGY AND BIOTECHNOLOGY

Photoprotective effect of nanomelanin-seaweed concentrate in formulated cosmetic cream: With improved antioxidant and wound healing properties

(2020) Navya Poulose et al.   JOURNAL OF PHOTOCHEMISTRY AND PHOTOBIOLOGY B-BIOLOGY

Characterization of Antioxidant Potential of Seaweed Extracts for Enrichment of Convenience Food

(2020) Paola Antonia Corsetto et al.   Antioxidants

Reducing the High Iodine Content of Saccharina latissima and Improving the Profile of Other Valuable Compounds by Water Blanching

(2020) Cecilie Wirenfeldt Nielsen et al.   Foods

Preparation of novel seaweed nanocomposite film from brown seaweeds Laminaria japonica and Sargassum natans

(2020) Hansol Doh et al.   FOOD HYDROCOLLOIDS

Seaweed Phenolics: From Extraction to Applications

(2020) João Cotas et al.   Marine Drugs

Preservation of five edible seaweeds by high pressure processing: effect on microbiota, shelf life, colour, texture and antioxidant capacity

(2020) Ana del Olmo et al.   Algal Research-Biomass Biofuels and Bioproducts

The Potential of Sulfated Polysaccharides Isolated from the Brown Seaweed Ecklonia maxima in Cosmetics: Antioxidant, Anti-melanogenesis, and Photoprotective Activities

(2020) Lei Wang et al.   Antioxidants

Consumer acceptability and chemical composition of whole‐wheat breads incorporated with brown seaweed ( Ascophyllum nodosum ) or red seaweed ( Chondrus crispus )

(2020) Timothy Lamont et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Heavy metals and potential risks in edible seaweed on the market in Italy

(2020) Maria Filippini et al.   CHEMOSPHERE

Frequency of Seaweed Intake and Its Association with Cardiovascular Disease Mortality: The JACC Study

(2020) Rie Kishida et al.   Journal of Atherosclerosis and Thrombosis

Applications of ultrasound to enhance fluidized bed drying of Ascophyllum Nodosum: Drying kinetics and product quality assessment

(2020) Xianglu Zhu et al.   ULTRASONICS SONOCHEMISTRY

Seaweed as food – Attitudes and preferences among Swedish consumers. A pilot study

(2020) K. Wendin et al.   International Journal of Gastronomy and Food Science

Demystifying thickener classes food additives though molecular gastronomy

(2020) Lígia Rebelo Gomes et al.   International Journal of Gastronomy and Food Science

Umami taste in edible seaweeds: The current comprehension and perception

(2020) Jelena Milinovic et al.   International Journal of Gastronomy and Food Science

Fermented food products in the era of globalization: tradition meets biotechnology innovations

(2020) Andrea Galimberti et al.   CURRENT OPINION IN BIOTECHNOLOGY

Emergent food proteins – Towards sustainability, health and innovation

(2019) L.H. Fasolin et al.   FOOD RESEARCH INTERNATIONAL

Characteristics of lactose-free frozen yogurt with κ-carrageenan and corn starch as stabilizers

(2019) Katarzyna Skryplonek et al.   JOURNAL OF DAIRY SCIENCE

Addition of seaweed powder and sulphated polysaccharide on shelf_life extension of functional fish surimi restructured product

(2019) Hakimeh Jannat-Alipour et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Optimization of extrusion-assisted extraction parameters and characterization of alginate from brown algae (Sargassum cristaefolium)

(2019) Sugiono Sugiono et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Probiotic dynamics during the fermentation of milk supplemented with seaweed extracts: The effect of milk constituents

(2019) Ana del Olmo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Ulva lactuca, A Source of Troubles and Potential Riches

(2019) Herminia Dominguez et al.   Marine Drugs

Carrageenans as heat stabilisers of white wine

(2019) S. Ratnayake et al.   AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH

Intake of seaweed as part of a single sushi meal, iodine excretion and thyroid function in euthyroid subjects: a randomized dinner study

(2019) P. Noahsen et al.   JOURNAL OF ENDOCRINOLOGICAL INVESTIGATION

Quinoa protein: Composition, structure and functional properties

(2019) Samira Dakhili et al.   FOOD CHEMISTRY

Changes in the Composition of Atlantic Salmon upon the Brown Seaweed (Saccharina latissima) Treatment

(2019) Even Moen Kirkholt et al.   Foods

Edible Brown Seaweed in Gluten-Free Pasta: Technological and Nutritional Evaluation

(2019) Patrícia Fradinho et al.   Foods

A comparison of nutritional value of underexploited edible seaweeds with recommended dietary allowances

(2019) Abirami Ramu Ganesan et al.   JOURNAL OF KING SAUD UNIVERSITY SCIENCE

Biomedical applications of laminarin

(2019) Mehrzad Zargarzadeh et al.   CARBOHYDRATE POLYMERS

Effect of salt reduction and inclusion of 1% edible seaweeds on the chemical, sensory and volatile component profile of reformulated frankfurters

(2019) Elena Garicano Vilar et al.   MEAT SCIENCE

Expression of global regulator IrrE for improved succinate production under high salt stress by Escherichia coli

(2018) Wenming Zhang et al.   BIORESOURCE TECHNOLOGY

Molecular photoprotection of human keratinocytes in vitro by the naturally occurring mycosporine-like amino acid palythine

(2018) K.P. Lawrence et al.   BRITISH JOURNAL OF DERMATOLOGY

A review of extractions of seaweed hydrocolloids: Properties and applications

(2018) H. P. S. Abdul Khalil et al.   Express Polymer Letters

Tribo-rheometry behaviour and gel strength of κ-carrageenan and gelatin solutions at concentrations, pH and ionic conditions used in dairy products

(2018) Yang Zhu et al.   FOOD HYDROCOLLOIDS

Shelf life study of healthy pork liver pâté with added seaweed extracts from Ascophyllum nodosum , Fucus vesiculosus and Bifurcaria bifurcata

(2018) Rubén Agregán et al.   FOOD RESEARCH INTERNATIONAL

Cheese supplementation with five species of edible seaweeds: Effect on microbiota, antioxidant activity, colour, texture and sensory characteristics

(2018) Ana del Olmo et al.   INTERNATIONAL DAIRY JOURNAL

Effect of Hot-Water Blanching Pretreatment on Drying Characteristics and Product Qualities for the Novel Integrated Freeze-Drying of Apple Slices

(2018) Hai-ou Wang et al.   JOURNAL OF FOOD QUALITY

Umami taste, free amino acid composition, and volatile compounds of brown seaweeds

(2018) Ole G. Mouritsen et al.   JOURNAL OF APPLIED PHYCOLOGY

Carob by-products and seaweeds for the development of functional bread

(2018) Daniel Rico et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Metabolites Unravel Nutraceutical Potential of Edible Seaweeds: An Emerging Source of Functional Food

(2018) Bhakti Tanna et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Risks and benefits of consuming edible seaweeds

(2018) Paul Cherry et al.   NUTRITION REVIEWS

Effect of brown seaweed powder on physical and textural properties of wheat bread

(2017) S. Arufe et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Seaweeds: A traditional ingredients for new gastronomic sensation

(2017) Laurie-Eve Rioux et al.   FOOD HYDROCOLLOIDS

A comprehensive approach to formulation of seaweed-enriched meat products: From technological development to assessment of healthy properties

(2017) S. Cofrades et al.   FOOD RESEARCH INTERNATIONAL

An edible red seaweed (Pyropia orbicularis): influence of vacuum drying on physicochemical composition, bioactive compounds, antioxidant capacity, and pigments

(2017) Elsa Uribe et al.   JOURNAL OF APPLIED PHYCOLOGY

Air-drying and rehydration characteristics of the brown seaweeds, Ascophylum nodosum and Undaria pinnatifida

(2017) Francisco Chenlo et al.   JOURNAL OF APPLIED PHYCOLOGY

A review: Modified agricultural by-products for the development and fortification of food products and nutraceuticals

(2017) Wee Ting Lai et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Fortification of Extruded Product with Brown Seaweed (Sargassum tenerrimum) and Its Process Optimization by Response Surface Methodology

(2017) Chongtham Baru Singh et al.   Waste and Biomass Valorization

Comparative study of drying methods on chemical constituents of Malaysian red seaweed

(2016) Yan Ying Neoh et al.   DRYING TECHNOLOGY

Optimization of spray drying process ofSargassum muticumcolor extract

(2016) M. Tun Norbrillinda et al.   DRYING TECHNOLOGY

Fermentation, a feasible strategy for enhancing bioactivity of herbal medicines

(2016) Ahtesham Hussain et al.   FOOD RESEARCH INTERNATIONAL

Seaweed extracts as potential functional ingredients in yogurt

(2016) A.M. O'Sullivan et al.   Innovative Food Science & Emerging Technologies

Bioactive compound retention in Echium amoenum Fisch. & C. A. Mey. petals: Effect of fluidized bed drying conditions

(2016) Fatemeh Nadi   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Quantification of iodine loss in edible Irish seaweeds during processing

(2016) Udo Nitschke et al.   JOURNAL OF APPLIED PHYCOLOGY

Tracing seaweeds as mineral sources for farm-animals

(2016) Ana R. J. Cabrita et al.   JOURNAL OF APPLIED PHYCOLOGY

Fucoidan alleviates high-fat diet-induced dyslipidemia and atherosclerosis in ApoEshl mice deficient in apolipoprotein E expression

(2016) Takashi Yokota et al.   JOURNAL OF NUTRITIONAL BIOCHEMISTRY

A new HPLC method for the detection of iodine applied to natural samples of edible seaweeds and commercial seaweed food products

(2015) Udo Nitschke et al.   FOOD CHEMISTRY

Chemical composition of red, brown and green macroalgae from Buarcos bay in Central West Coast of Portugal

(2015) Dina Rodrigues et al.   FOOD CHEMISTRY

Seaweed Hydrocolloid Production: An Update on Enzyme Assisted Extraction and Modification Technologies

(2015) Nanna Rhein-Knudsen et al.   Marine Drugs

Seaweed Polysaccharides (Laminarin and Fucoidan) as Functional Ingredients in Pork Meat: An Evaluation of Anti-Oxidative Potential, Thermal Stability and Bioaccessibility

(2015) Natasha Moroney et al.   Marine Drugs

Seaweed polysaccharides and their potential biomedical applications

(2015) Jayachandran Venkatesan et al.   STARCH-STARKE

Nanocomposite Materials for Food Packaging Applications: Characterization and Safety Evaluation

(2015) Mehdi Farhoodi   Food Engineering Reviews

An examination of the potential of seaweed extracts as functional ingredients in milk

(2014) Anthoney M O'Sullivan et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Extraction, structure and biofunctional activities of laminarin from brown algae

(2014) Shekhar U. Kadam et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Characterization of protein, lipid and mineral contents in common Norwegian seaweeds and evaluation of their potential as food and feed

(2014) Hanne K Maehre et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effects of particle size distributions of rice flour on the quality of gluten-free rice cupcakes

(2014) Ji-Myoung Kim et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Shelf Life and Quality Study of Minced Tilapia with Nori and Hijiki Seaweeds as Natural Additives

(2014) Ingridy Simone Ribeiro et al.   TheScientificWorldJOURNAL

Safety of Novel Protein Sources (Insects, Microalgae, Seaweed, Duckweed, and Rapeseed) and Legislative Aspects for Their Application in Food and Feed Production

(2013) M. van der Spiegel et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Lipid and sensory quality of canned Atlantic salmon (Salmo salar): Effect of the use of different seaweed extracts as covering liquids

(2013) Jaime Ortiz et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Nanoparticle release from nano-silver antimicrobial food containers

(2013) Yolanda Echegoyen et al.   FOOD AND CHEMICAL TOXICOLOGY

The effect of seaweed composite flour on the textural properties of dough and bread

(2013) Hasmadi Mamat et al.   JOURNAL OF APPLIED PHYCOLOGY

Salt intake and cardiovascular disease: why are the data inconsistent?

(2012) M.J. O'Donnell et al.   EUROPEAN HEART JOURNAL

Dietary fiber in extruded cereals: Limitations and opportunities

(2012) Frédéric Robin et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Zinc and human health: an update

(2011) Christos T. Chasapis et al.   ARCHIVES OF TOXICOLOGY

Effects of extrusion on the polyphenols, vitamins and antioxidant activity of foods

(2011) Charles Brennan et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Dynamical modelling of a reactive extrusion process: Focus on residence time distribution in a fully intermeshing co-rotating twin-screw extruder and application to an alginate extraction process

(2010) Régis Baron et al.   CHEMICAL ENGINEERING SCIENCE

Nutritional value of selected macroalgae

(2010) Rita Ferreira Patarra et al.   JOURNAL OF APPLIED PHYCOLOGY

Minerals, PUFAs and antioxidant properties of some tropical seaweeds from Saurashtra coast of India

(2010) Manoj Kumar et al.   JOURNAL OF APPLIED PHYCOLOGY

Studies on development and storage stability of instant spice adjunct mix from seaweed (Eucheuma)

(2010) Amudha Senthil et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Fucoidan, a sulfated polysaccharide, inhibits adipogenesis through the mitogen-activated protein kinase pathway in 3T3-L1 preadipocytes

(2010) Kui-Jin Kim et al.   LIFE SCIENCES

Prebiotics from Marine Macroalgae for Human and Animal Health Applications

(2010) Laurie O’Sullivan et al.   Marine Drugs

Quality characteristics of low-salt restructured poultry with microbial transglutaminase and seaweed

(2010) S. Cofrades et al.   MEAT SCIENCE

Metal-based nanoparticles and their toxicity assessment

(2010) Amanda M. Schrand et al.   Wiley Interdisciplinary Reviews-Nanomedicine and Nanobiotechnology

A case–control study on seaweed consumption and the risk of breast cancer

(2009) Yoon Jung Yang et al.   BRITISH JOURNAL OF NUTRITION

Total phenolic compounds, radical scavenging and metal chelation of extracts from Icelandic seaweeds

(2009) Tao Wang et al.   FOOD CHEMISTRY

Study of the chemical composition of edible red macroalgae Grateloupia turuturu from Brittany (France)

(2009) Claire Denis et al.   FOOD CHEMISTRY

Composition and antioxidant capacity of low-salt meat emulsion model systems containing edible seaweeds

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

DNA damaging potential of zinc oxide nanoparticles in human epidermal cells

(2009) Vyom Sharma et al.   TOXICOLOGY LETTERS

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

(2008) P. Prabhasankar et al.   FOOD CHEMISTRY

The sensory quality of fresh bread: Descriptive attributes and consumer perceptions

(2008) Samuel P. Heenan et al.   FOOD RESEARCH INTERNATIONAL

Toxicity of silver nanoparticles in zebrafish models

(2008) P V Asharani et al.   NANOTECHNOLOGY