Changes in the Composition of Atlantic Salmon upon the Brown Seaweed (Saccharina latissima) Treatment

Seasonal and depth variations in the chemical composition of cultivated Saccharina latissima

(2018) Sandeep Sharma et al.   Algal Research-Biomass Biofuels and Bioproducts

Combined Effect of Icing Medium and Red Alga Gracilaria verrucosa on Shelf Life Extension of Indian Mackerel (Rastrelliger kanagurta)

(2018) Abimannan Arulkumar et al.   Food and Bioprocess Technology

Compositional variations of brown seaweeds Laminaria digitata and Saccharina latissima in Danish waters

(2017) Dirk Manns et al.   JOURNAL OF APPLIED PHYCOLOGY

HMDB 4.0: the human metabolome database for 2018

(2017) David S Wishart et al.   NUCLEIC ACIDS RESEARCH

In-depth metabolic profiling of marine macroalgae confirms strong biochemical differences between brown, red and green algae

(2017) Ikram Belghit et al.   Algal Research-Biomass Biofuels and Bioproducts

Quality changes of salmon by-products during storage: Assessment and quantification by NMR

(2016) Elena Shumilina et al.   FOOD CHEMISTRY

Multicomponent fractionation of Saccharina latissima brown algae using chelating salt solutions

(2016) Martin Sterner et al.   JOURNAL OF APPLIED PHYCOLOGY

Algae as nutritional and functional food sources: revisiting our understanding

(2016) Mark L. Wells et al.   JOURNAL OF APPLIED PHYCOLOGY

Algae as production systems of bioactive compounds

(2015) Izabela Michalak et al.   ENGINEERING IN LIFE SCIENCES

NMR approach for monitoring post-mortem changes in Atlantic salmon fillets stored at 0 and 4°C

(2015) Elena Shumilina et al.   FOOD CHEMISTRY

Plants, seaweeds, microalgae and food by-products as natural sources of functional ingredients obtained using pressurized liquid extraction and supercritical fluid extraction

(2015) Miguel Herrero et al.   TRAC-TRENDS IN ANALYTICAL CHEMISTRY

Food additive carrageenan: Part II: A critical review of carrageenanin vivosafety studies

(2014) Myra L. Weiner   CRITICAL REVIEWS IN TOXICOLOGY

Dietary exposure assessment of putrescine and cadaverine and derivation of tolerable levels in selected foods consumed in Austria

(2012) Elke Rauscher-Gabernig et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

In vitro antioxidant properties of crude extracts and compounds from brown algae

(2012) Elena M. Balboa et al.   FOOD CHEMISTRY

Growth Inhibition of Common Food Spoilage and Pathogenic Microorganisms in the Presence of Brown Seaweed Extracts

(2011) Shilpi Gupta et al.   Food and Bioprocess 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

Bioactive potential and possible health effects of edible brown seaweeds

(2011) Shilpi Gupta et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Study of the microbial diversity and antimicrobial properties of Irish edible brown seaweeds

(2010) Shilpi Gupta et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

1H-HRMAS NMR study of smoked Atlantic salmon (Salmo salar)

(2010) David Castejón et al.   MAGNETIC RESONANCE IN CHEMISTRY

Determination of astaxanthin and astaxanthin esters in the microalgae Haematococcus pluvialis by LC-(APCI)MS and characterization of predominant carotenoid isomers by NMR spectroscopy

(2009) Karsten Holtin et al.   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

Nutritional Value of Edible Seaweeds

(2008) Paul MacArtain et al.   NUTRITION REVIEWS