The effect of different drying methods on certain nutritionally important chemical constituents in edible brown seaweeds

Effect of Oven-Drying on the Recovery of Valuable Compounds from Ulva rigida, Gracilaria sp. and Fucus vesiculosus

(2019) Andreia Silva et al.   Marine Drugs

Effects of drying on the nutrient content and physico-chemical and sensory characteristics of the edible kelp Saccharina latissima

(2018) Pierrick Stévant et al.   JOURNAL OF APPLIED PHYCOLOGY

Drying and extraction effects on three edible brown seaweeds for metabolomics

(2018) Shahlizah Sahul Hamid et al.   JOURNAL OF APPLIED PHYCOLOGY

Combined effects of seasonal variation and drying methods on the physicochemical properties and antioxidant activity of sugar kelp (Saccharina latissima)

(2018) Praveen Kumar Sappati et al.   JOURNAL OF APPLIED PHYCOLOGY

Application of seaweeds to develop new food products with enhanced shelf-life, quality and health-related beneficial properties

(2017) Shahin Roohinejad et al.   FOOD RESEARCH INTERNATIONAL

Aqueous extracts of Ascophyllum nodosum obtained by ultrasound-assisted extraction: effects of drying temperature of seaweed on the properties of extracts

(2017) Ramón Moreira et al.   JOURNAL OF APPLIED PHYCOLOGY

Effect of drying and extraction conditions on the recovery of bioactive compounds from Chlorella vulgaris

(2017) Marina Stramarkou et al.   JOURNAL OF APPLIED PHYCOLOGY

Comparative study of drying methods on chemical constituents of Malaysian red seaweed

(2016) Yan Ying Neoh et al.   DRYING TECHNOLOGY

Microwave-assisted drying of blueberry (Vaccinium corymbosum L.) fruits: Drying kinetics, polyphenols, anthocyanins, antioxidant capacity, colour and texture

(2016) Magdalena Zielinska et al.   FOOD CHEMISTRY

An Increase in the Omega-6/Omega-3 Fatty Acid Ratio Increases the Risk for Obesity

(2016) Artemis Simopoulos   Nutrients

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

Marine-Based Nutraceuticals: An Innovative Trend in the Food and Supplement Industries

(2015) Hafiz Suleria et al.   Marine Drugs

The seasonal variation in the chemical composition of the kelp species Laminaria digitata, Laminaria hyperborea, Saccharina latissima and Alaria esculenta

(2014) Peter Schiener et al.   JOURNAL OF APPLIED PHYCOLOGY

Effect of different drying techniques on the phytochemical content and antioxidant activity of Kappaphycus alvarezii

(2014) Angelina Lee Mei Ling et al.   JOURNAL OF APPLIED PHYCOLOGY

Analysis of amino acid composition in proteins of animal tissues and foods as pre-column o-phthaldialdehyde derivatives by HPLC with fluorescence detection

(2014) Zhaolai Dai et al.   JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES

Characterization of protein, lipid and mineral contents in common Norwegian seaweeds and evaluation of their potential as food and feed

(2014) Hanne K Maehre et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Fatty acid contents and profiles of 16 macroalgae collected from the Irish Coast at two seasons

(2013) Matthias Schmid et al.   JOURNAL OF APPLIED PHYCOLOGY

Biosynthesis of Polyunsaturated Fatty Acids in Marine Invertebrates: Recent Advances in Molecular Mechanisms

(2013) Óscar Monroig et al.   Marine Drugs

Total Phenolics, Flavonoids, and Antioxidant Activity of Sage (Salvia officinalis L.) Plants as Affected by Different Drying Methods

(2012) Ibtissem Hamrouni-Sellami et al.   Food and Bioprocess Technology

Effect of different rehydration temperatures on the moisture, content of phenolic compounds, antioxidant capacity and textural properties of edible Irish brown seaweed

(2012) Sabrina Cox et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Extraction of protein from the macroalga Palmaria palmata

(2012) Pádraigín A. Harnedy et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

Bioactive compounds in seaweed: functional food applications and legislation

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

Seaweeds: A sustainable functional food for complementary and alternative therapy

(2011) Suhaila Mohamed et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Antioxidants from macroalgae: potential applications in human health and nutrition

(2011) M. Lynn Cornish et al.   ALGAE

Recent Developments in Microwave-Assisted Drying of Vegetables, Fruits, and Aquatic Products—Drying Kinetics and Quality Considerations

(2010) Min Zhang et al.   DRYING TECHNOLOGY

Effect of different drying temperatures on the moisture and phytochemical constituents of edible Irish brown seaweed

(2010) Shilpi Gupta et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Tropical marine macroalgae as potential sources of nutritionally important PUFAs

(2009) Puja Kumari et al.   FOOD CHEMISTRY

Lipid, fatty acid, protein, amino acid and ash contents in four Brazilian red algae species

(2009) Vanessa Gressler et al.   FOOD CHEMISTRY

Effect of different conditioning treatments on total phenolic content and antioxidant activities in two Sargassacean species: Comparison of the frondoseSargassum muticum(Yendo) Fensholt and the cylindricalBifurcaria bifurcataR. Ross

(2008) Klervi Le Lann et al.   PHYCOLOGICAL RESEARCH

Antioxidant properties of methanol extract and its solvent fractions obtained from selected Indian red seaweeds

(2007) P. Ganesan et al.   BIORESOURCE TECHNOLOGY