Effect of seaweed flakes addition on the development of bioactivities in functional Camembert-type cheese

Seaweeds: A traditional ingredients for new gastronomic sensation

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

Seaweed extracts as potential functional ingredients in yogurt

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

Evaluation of the in vitro biological activity of protein hydrolysates of the edible red alga, Palmaria palmata (dulse) harvested from the Gaspe coast and cultivated in tanks

(2016) Lucie Beaulieu et al.   JOURNAL OF APPLIED PHYCOLOGY

The effect of reduced sodium chloride content on the microbiological and biochemical properties of a soft surface-ripened cheese

(2016) E. Dugat-Bony et al.   JOURNAL OF DAIRY SCIENCE

Effect of Aqueous Extract of the SeaweedGracilaria domingensison the Physicochemical, Microbiological, and Textural Features of Fermented Milks

(2016) Adriana Carneiro Tavares Estevam et al.   JOURNAL OF FOOD SCIENCE

Comparison of different techniques for the preservation and extraction of phlorotannins in the kelp Lessonia spicata (Phaeophyceae): assays of DPPH, ORAC-PGR, and ORAC-FL as testing methods

(2015) E. Cruces et al.   JOURNAL OF APPLIED PHYCOLOGY

Temperature and relative humidity influence the ripening descriptors of Camembert-type cheeses throughout ripening

(2015) M.-N. Leclercq-Perlat et al.   JOURNAL OF DAIRY SCIENCE

Assessment of the Antioxidant and Antibacterial Activities of Three Species of Edible Seaweeds

(2015) Catherine Boisvert et al.   JOURNAL OF FOOD BIOCHEMISTRY

Neuroprotective Effects of the Cultivated Chondrus crispus in a C. elegans Model of Parkinson’s Disease

(2015) Jinghua Liu et al.   Marine Drugs

Seaweeds as Preventive Agents for Cardiovascular Diseases: From Nutrients to Functional Foods

(2015) Susana Cardoso et al.   Marine Drugs

Characterization of antibacterial activity from protein hydrolysates of the macroalga Saccharina longicruris and identification of peptides implied in bioactivity

(2015) Lucie Beaulieu et al.   Journal of Functional Foods

Effect of fermentation on the antioxidant activity in plant-based foods

(2014) Sun Jin Hur et al.   FOOD CHEMISTRY

Bioassay-guided fractionation approach for determination of protein precursors of proteolytic bioactive metabolites from macroalgae

(2014) Stéphanie Bondu et al.   JOURNAL OF APPLIED PHYCOLOGY

Dairy food intake is positively associated with cardiovascular health: findings from Observation of Cardiovascular Risk Factors in Luxembourg study

(2014) Georgina E. Crichton et al.   NUTRITION RESEARCH

Production and characterization of Cheddar-type cheese enriched with green tea extract

(2013) Hélène J. Giroux et al.   Dairy Science & Technology

On the human consumption of the red seaweed dulse (Palmaria palmata (L.) Weber & Mohr)

(2013) Ole G. Mouritsen et al.   JOURNAL OF APPLIED PHYCOLOGY

Protein hydrolysis using proteases: An important tool for food biotechnology

(2013) Olga Luisa Tavano   JOURNAL OF MOLECULAR CATALYSIS B-ENZYMATIC

Increasing the health benefits of bread: Assessment of the physical and sensory qualities of bread formulated using a renin inhibitory Palmaria palmata protein hydrolysate

(2013) Ciarán Fitzgerald et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The Composition of Camembert Cheese-Ripening Cultures Modulates both Mycelial Growth and Appearance

(2012) Marie-Hélène Lessard et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Batch and semi-continuous anaerobic digestion of Palmaria palmata: Comparison with Saccharina latissima and inhibition studies

(2012) G. Jard et al.   CHEMICAL ENGINEERING JOURNAL

Isolation and Characterization of Bioactive Pro-Peptides with in Vitro Renin Inhibitory Activities from the Macroalga Palmaria palmata

(2012) Ciarán Fitzgerald et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Recent developments in the application of seaweeds or seaweed extracts as a means for enhancing the safety and quality attributes of foods

(2011) Shilpi Gupta et al.   Innovative Food Science & Emerging Technologies

Antioxidant Properties of Green Tea Extract Protect Reduced Fat Soft Cheese against Oxidation Induced by Light Exposure

(2011) Kevin Huvaere et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Antioxidant capacity, polyphenolics and pigments of broccoli-cheese powder blends

(2011) Krishan Datt Sharma et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effect of phlorotannins isolated fromEcklonia cavaon angiotensin I-converting enzyme (ACE) inhibitory activity

(2011) W.A.J.P. Wijesinghe et al.   Nutrition Research and Practice

Polyphenolic compounds as functional ingredients in cheese

(2010) Jaejoon Han et al.   FOOD CHEMISTRY

A salt substitute with low sodium content from plant aqueous extracts

(2010) Gyu-Hee Lee   FOOD RESEARCH INTERNATIONAL

Influence of Indian Brown Seaweed (Sargassum marginatum) as an Ingredient on Quality, Biofunctional, and Microstructure Characteristics of Pasta

(2010) P. Prabhasankar et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Enzyme-enhanced extraction of antioxidant ingredients from red algae Palmaria palmata

(2010) Tao Wang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

ACE-inhibitory activity and ACE-inhibiting peptides in different cheese varieties

(2009) Robert Sieber et al.   Dairy Science & Technology

Influence of degree of hydrolysis on functional properties, antioxidant activity and ACE inhibitory activity of peanut protein hydrolysate

(2009) S.N. Jamdar et al.   FOOD CHEMISTRY

Polysaccharides from Turbinaria conoides: Structural features and antioxidant capacity

(2009) Nabanita Chattopadhyay et al.   FOOD CHEMISTRY

Antioxidant activity of Cheddar cheeses at different stages of ripening

(2009) APARNA GUPTA et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Free fatty acids and oxidative changes of a Spanish soft cheese (PDO ‘Torta del Casar’) during ripening

(2009) Francisco José Delgado et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of season on the composition of bioactive polysaccharides from the brown seaweed Saccharina longicruris

(2009) Laurie-Eve Rioux et al.   PHYTOCHEMISTRY

Mycosporine-like amino acid composition of the edible red alga, Palmaria palmata (dulse) harvested from the west and east coasts of Grand Manan Island, New Brunswick

(2008) Yvonne V. Yuan et al.   FOOD CHEMISTRY

Nutritional Value of Edible Seaweeds

(2008) Paul MacArtain et al.   NUTRITION REVIEWS

pH spatial distribution model during ripening of Camembert cheese

(2007) S. Liu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

In the search of new functional food ingredients from algae

(2007) M PLAZA et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY