Benefits of using algae as natural sources of functional ingredients

Microalgae as sources of high added-value compounds-a brief review of recent work

(2011) A. Catarina Guedes et al.   BIOTECHNOLOGY PROGRESS

Foodomics: MS-based strategies in modern food science and nutrition

(2011) Miguel Herrero et al.   MASS SPECTROMETRY REVIEWS

Phytosterols from Dunaliella tertiolecta and Dunaliella salina: A potentially novel industrial application

(2010) Matteo Francavilla et al.   BIORESOURCE TECHNOLOGY

Algal biorefinery-based industry: an approach to address fuel and food insecurity for a carbon-smart world

(2010) Bobban Subhadra et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Dietary fibres in pulse seeds and fractions: Characterization, functional attributes, and applications

(2009) Susan M. Tosh et al.   FOOD RESEARCH INTERNATIONAL

Innovative Natural Functional Ingredients from Microalgae

(2009) Merichel Plaza et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The Antinociceptive and Anti-Inflammatory Activities of Caulerpin, a Bisindole Alkaloid Isolated from Seaweeds of the Genus Caulerpa

(2009) Éverton Tenório De Souza et al.   Marine Drugs

Potential of sponges and microalgae for marine biotechnology

(2007) René H. Wijffels   TRENDS IN BIOTECHNOLOGY

In the search of new functional food ingredients from algae

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