Potential seaweed-based food ingredients to inhibit lipid oxidation in fish-oil-enriched mayonnaise

Characterisation and antioxidant evaluation of Icelandic F. vesiculosus extracts in vitro and in fish-oil-enriched milk and mayonnaise

(2015) Ditte B. Hermund et al.   Journal of Functional Foods

Phenolic compounds and antioxidant activities of selected species of seaweeds from Danish coast

(2012) K.H. Sabeena Farvin et al.   FOOD CHEMISTRY

Antioxidant and DNA protection activities of a glycoprotein isolated from a seaweed, Saccharina japonica

(2012) Eun-Young Kim et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Antioxidant Capacities of Phlorotannins Extracted from the Brown Algae Fucus vesiculosus

(2012) Tao Wang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Bioactive compounds in seaweed: functional food applications and legislation

(2011) Susan Løvstad Holdt et al.   JOURNAL OF APPLIED PHYCOLOGY

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

Antioxidant activity of yoghurt peptides: Part 1-in vitro assays and evaluation in ω-3 enriched milk

(2010) K.H. Sabeena Farvin et al.   FOOD CHEMISTRY

In vitro and cellular antioxidant activities of seaweed extracts prepared from five brown seaweeds harvested in spring from the west coast of Ireland

(2010) A.M. O’Sullivan et al.   FOOD CHEMISTRY

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

(2009) Tao Wang et al.   FOOD CHEMISTRY

Isolation and Identification of Phlorotannins fromEcklonia stoloniferawith Antioxidant and Anti-inflammatory Properties

(2009) A-Reum Kim et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

In vitro antioxidant properties of rutin

(2007) Jianxiong Yang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY