Phaeodactylum tricornutum in finishing diets for gilthead seabream: effects on skin pigmentation, sensory properties and nutritional value

Growth performance and quality traits of European sea bass (D. labrax) fed diets including increasing levels of freeze-dried Isochrysis sp. (T-ISO) biomass as a source of protein and n-3 long chain PUFA in partial substitution of fish derivatives

(2015) E. Tibaldi et al.   AQUACULTURE

A techno-economic analysis of industrial production of marine microalgae as a source of EPA and DHA-rich raw material for aquafeed: Research challenges and possibilities

(2015) Matilde S. Chauton et al.   AQUACULTURE

Marine microalgae Pavlova viridis and Nannochloropsis sp. as n-3 PUFA source in diets for juvenile European sea bass (Dicentrarchus labrax L.)

(2015) S. Haas et al.   JOURNAL OF APPLIED PHYCOLOGY

Changes in fatty acid composition, atherogenic and thrombogenic health lipid indices and lipid stability of bogue (Boops boops Linnaeus, 1758) during storage on ice: Effect of fish farming activities

(2015) Vida Šimat et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Nutraceutical Effects of Fucoxanthin for Obesity and Diabetes Therapy: A Review

(2015) Hayato Maeda   Journal of Oleo Science

Effects of the microalga Scenedesmus almeriensis as fishmeal alternative in diets for gilthead sea bream, Sparus aurata, juveniles

(2014) A.J. Vizcaíno et al.   AQUACULTURE

Effects of dietary carotenoid source and level on growth, skin pigmentation, antioxidant activity and chemical composition of juvenile olive flounder Paralichthys olivaceus

(2014) Minh Anh Pham et al.   AQUACULTURE

Lycopene improves activation of antioxidant system and Nrf2/HO-1 pathway of muscle in rainbow trout (Oncorhynchus mykiss) with different stocking densities

(2014) Kazim Sahin et al.   AQUACULTURE

Carotenoid-based coloration in cichlid fishes

(2014) Kristina M. Sefc et al.   COMPARATIVE BIOCHEMISTRY AND PHYSIOLOGY A-MOLECULAR & INTEGRATIVE PHYSIOLOGY

Appearance traits in fish farming: progress from classical genetics to genomics, providing insight into current and potential genetic improvement

(2014) Nelson Colihueque et al.   Frontiers in Genetics

Individual determinants of fish choosing in open-air street markets from Santo André, SP/Brazil

(2013) Juliana Parreira Vasconcellos et al.   APPETITE

Dietary administration of microalgae Navicula sp. affects immune status and gene expression of gilthead seabream (Sparus aurata)

(2013) Martha Reyes-Becerril et al.   FISH & SHELLFISH IMMUNOLOGY

The emerging farmed fish species meagre (Argyrosomus regius): How culinary treatment affects nutrients and contaminants concentration and associated benefit-risk balance

(2013) Sara Costa et al.   FOOD AND CHEMICAL TOXICOLOGY

Health benefits of seafood; Is it just the fatty acids?

(2013) Elizabeth K. Lund   FOOD CHEMISTRY

The effect of fucoxanthin rich power on the lipid metabolism in rats with a high fat diet

(2013) Ae Wha Ha et al.   Nutrition Research and Practice

Differentiating the wild or farmed origin of Mediterranean fish: a review of tools for sea bream and sea bass

(2013) Pablo Arechavala-Lopez et al.   Reviews in Aquaculture

A Potential Commercial Source of Fucoxanthin Extracted from the Microalga Phaeodactylum tricornutum

(2012) Sang Min Kim et al.   APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY

Marine microalgae from biorefinery as a potential feed protein source for Atlantic salmon, common carp and whiteleg shrimp

(2012) V. Kiron et al.   AQUACULTURE NUTRITION

Effects of dietary Bacillus subtilis, Tetraselmis chuii, and Phaeodactylum tricornutum, singularly or in combination, on the immune response and disease resistance of sea bream (Sparus aurata L.)

(2012) Rebeca Cerezuela et al.   FISH & SHELLFISH IMMUNOLOGY

Enrichment of gilthead seabream (Sparus aurata L.) diet with microalgae: effects on the immune system

(2012) Rebeca Cerezuela et al.   FISH PHYSIOLOGY AND BIOCHEMISTRY

Antioxidant potential of microalgae in relation to their phenolic and carotenoid content

(2012) Koen Goiris et al.   JOURNAL OF APPLIED PHYCOLOGY

Effect of the Inclusion of DriedTetraselmis suecicaon Growth, Feed Utilization, and Fillet Composition of European Sea Bass Juveniles Fed Organic Diets

(2012) F. Tulli et al.   Journal of Aquatic Food Product Technology

Health benefits of marine foods and ingredients

(2011) Rune Larsen et al.   BIOTECHNOLOGY ADVANCES

Differences in chemical, physical and sensory properties during shelf life assessment of wild and farmed gilthead sea bream (Sparus aurata, L.)

(2011) V. Šimat et al.   JOURNAL OF APPLIED ICHTHYOLOGY

Fucoxanthin, a Marine Carotenoid Present in Brown Seaweeds and Diatoms: Metabolism and Bioactivities Relevant to Human Health

(2011) Juan Peng et al.   Marine Drugs

Does Food Color Influence Taste and Flavor Perception in Humans?

(2010) Charles Spence et al.   Chemosensory Perception

Quality differences of gilthead sea bream from distinct production systems in Southern Europe: Intensive, integrated, semi-intensive or extensive systems

(2010) L.M.P. Valente et al.   FOOD CONTROL

Attitudes toward chemicals are associated with preference for natural food

(2010) Maria Dickson-Spillmann et al.   FOOD QUALITY AND PREFERENCE

Effects of dried algae Schizochytrium sp., a rich source of docosahexaenoic acid, on growth, fatty acid composition, and sensory quality of channel catfish Ictalurus punctatus

(2009) Menghe H. Li et al.   AQUACULTURE

Dietary carotenoids and skin melanin content influence the coloration of farmed red porgy (Pagrus pagrus)

(2009) S. CHATZIFOTIS et al.   AQUACULTURE NUTRITION

Live Spirulina (Arthrospira platensis) as a growth and immunity promoter for Nile tilapia,Oreochromis niloticus(L.), challenged with pathogenicAeromonas hydrophila

(2009) Mohsen Abdel-Tawwab et al.   AQUACULTURE RESEARCH

Dietary reference intakes for DHA and EPA

(2009) Penny M. Kris-Etherton et al.   PROSTAGLANDINS LEUKOTRIENES AND ESSENTIAL FATTY ACIDS

Evaluation of the antioxidant activity of three microalgal species for use as dietary supplements and in the preservation of foods

(2007) Ignacio Rodriguez-Garcia et al.   FOOD CHEMISTRY