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

Characterisation of bovine serum albumin–fucoidan conjugates prepared via the Maillard reaction

(2015) Do-Yeong Kim et al.   FOOD CHEMISTRY

Free-radical scavenging properties and antioxidant activities of botryosphaeran and some other β-D-glucans

(2015) Ellen C. Giese et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Influence of level and duration of feeding polysaccharide (laminarin and fucoidan) extracts from brown seaweed (Laminaria digitata) on quality indices of fresh pork

(2015) N.C. Moroney et al.   MEAT SCIENCE

Analytical Methods for Determining Bioavailability and Bioaccessibility of Bioactive Compounds from Fruits and Vegetables: A Review

(2014) Juana M. Carbonell-Capella et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Fucoidans: Pro- or antiangiogenic agents?

(2014) N. E. Ustyuzhanina et al.   GLYCOBIOLOGY

Extraction, structure and biofunctional activities of laminarin from brown algae

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

Fucoidan from New Zealand Undaria pinnatifida: Monthly variations and determination of antioxidant activities

(2013) W. Mak et al.   CARBOHYDRATE POLYMERS

Antioxidant capacities of mannans and glucans are related to their susceptibility of free radical degradation

(2013) Eva Machová et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

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

Structural similarities of fucoidans from brown algae Silvetia babingtonii and Fucus evanescens, determined by tandem MALDI-TOF mass spectrometry

(2012) Stanislav D. Anastyuk et al.   CARBOHYDRATE RESEARCH

Addition of seaweed (Laminaria digitata) extracts containing laminarin and fucoidan to porcine diets: Influence on the quality and shelf-life of fresh pork

(2012) N.C. Moroney et al.   MEAT SCIENCE

Chemical composition, fatty acid content and antioxidant potential of meat from goats supplemented with Moringa (Moringa oleifera) leaves, sunflower cake and grass hay

(2012) K. Qwele et al.   MEAT SCIENCE

Sulfation and Enhanced Antioxidant Capacity of an Exopolysaccharide Produced by the Medicinal Fungus Cordyceps sinensis

(2012) Jing-Kun Yan et al.   MOLECULES

β-Glucan administration to diabetic rats reestablishes redox balance and stimulates cellular pro-survival mechanisms

(2012) Mihailović Mirjana et al.   Journal of Functional Foods

Structural feature and antioxidant activity of low molecular weight laminarin degraded by gamma irradiation

(2011) Jong-il Choi et al.   FOOD CHEMISTRY

Effect of thermal and non thermal processing technologies on the bioactive content of exotic fruits and their products: Review of recent advances

(2011) A. Rawson et al.   FOOD RESEARCH INTERNATIONAL

Bioactive compounds in seaweed: functional food applications and legislation

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

The Role of Dietary Fiber in the Bioaccessibility and Bioavailability of Fruit and Vegetable Antioxidants

(2011) Hugo Palafox-Carlos et al.   JOURNAL OF FOOD SCIENCE

The effects of lactose inclusion and seaweed extract derived from Laminaria spp. on performance, digestibility of diet components and microbial populations in newly weaned pigs

(2010) J.V. O’Doherty et al.   ANIMAL FEED SCIENCE AND TECHNOLOGY

Dietary fibre and fibre-rich by-products of food processing: Characterisation, technological functionality and commercial applications: A review

(2010) Mohamed Elleuch et al.   FOOD CHEMISTRY

In vitro human digestion models for food applications

(2010) Sun Jin Hur et al.   FOOD CHEMISTRY

Marine food-derived functional ingredients as potential antioxidants in the food industry: An overview

(2010) Dai-Hung Ngo et al.   FOOD RESEARCH INTERNATIONAL

Effect of hydrothermal processing on colour, antioxidant and free radical scavenging capacities of edible Irish brown seaweeds

(2010) Gaurav Rajauria et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Characterization of Peptides Released byin VitroDigestion of Pork Meat

(2010) Elizabeth Escudero et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Prebiotics from Marine Macroalgae for Human and Animal Health Applications

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

Antioxidative peptides from food proteins: A review

(2010) Bahareh H. Sarmadi et al.   PEPTIDES

Bioactivity of ellagic acid-, lutein- or sesamol-enriched meat patties assessed using an in vitro digestion and Caco-2 cell model system

(2009) Trevor Daly et al.   FOOD RESEARCH INTERNATIONAL

Effect of cooking,in vitrodigestion and Caco-2 cells absorption on the radical scavenging activities of edible mushrooms

(2009) Cristina Soler-Rivas et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

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

(2008) P. Prabhasankar et al.   FOOD CHEMISTRY

Production of new antioxidant compound from mycosporine-like amino acid, porphyra-334 by heat treatment

(2008) Masahiro Yoshiki et al.   FOOD CHEMISTRY

The effect of simulated digestion in vitro on bioactivity of wheat bread with Tartary buckwheat flavones addition

(2008) Urszula Gawlik-Dziki et al.   LWT-FOOD SCIENCE AND TECHNOLOGY