Reducing the High Iodine Content of Saccharina latissima and Improving the Profile of Other Valuable Compounds by Water Blanching

Two‐Step Direct Transesterification as a Rapid Method for the Analysis of Fatty Acids in Microalgae Biomass

(2019) Hamed Safafar et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

The seasonal variation in nitrogen, amino acid, protein and nitrogen-to-protein conversion factors of commercially cultivated Faroese Saccharina latissima

(2019) Urd Grandorf Bak et al.   Algal Research-Biomass Biofuels and Bioproducts

Iodine content in bulk biomass of wild-harvested and cultivated edible seaweeds: Inherent variations determine species-specific daily allowable consumption

(2018) Michael Y. Roleda et al.   FOOD CHEMISTRY

Chemical characterization of 21 species of marine macroalgae common in Norwegian waters: benefits of and limitations to their potential use in food and feed

(2018) Irene Biancarosa et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Antioxidant content and activity of the seaweed Saccharina latissima: a seasonal perspective

(2018) Gonçalo Silva Marinho et al.   JOURNAL OF APPLIED PHYCOLOGY

Minerals from Macroalgae Origin: Health Benefits and Risks for Consumers

(2018) Ana Circuncisão et al.   Marine Drugs

Biomass soaking treatments to reduce potentially undesirable compounds in the edible seaweeds sugar kelp (Saccharina latissima) and winged kelp (Alaria esculenta) and health risk estimation for human consumption

(2017) Pierrick Stévant et al.   JOURNAL OF APPLIED PHYCOLOGY

Variation in biochemical composition of Saccharina latissima and Laminaria digitata along an estuarine salinity gradient in inner Danish waters

(2016) Mette Møller Nielsen et al.   Algal Research-Biomass Biofuels and Bioproducts

European aquaculture of sugar kelp (Saccharina latissima) for food industries: iodine content and epiphytic animals as major problems

(2015) Klaus Lüning et al.   BOTANICA MARINA

A new HPLC method for the detection of iodine applied to natural samples of edible seaweeds and commercial seaweed food products

(2015) Udo Nitschke et al.   FOOD CHEMISTRY

The protein content of seaweeds: a universal nitrogen-to-protein conversion factor of five

(2015) Alex R. Angell et al.   JOURNAL OF APPLIED PHYCOLOGY

Seasonal variations in the amino acid profile and protein nutritional value of Saccharina latissima cultivated in a commercial IMTA system

(2015) Gonçalo S. Marinho et al.   JOURNAL OF APPLIED PHYCOLOGY

Carotenoids, Phenolic Compounds and Tocopherols Contribute to the Antioxidative Properties of Some Microalgae Species Grown on Industrial Wastewater

(2015) Hamed Safafar et al.   Marine Drugs

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

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

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

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

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

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

(2009) Tao Wang et al.   FOOD CHEMISTRY

Effect of thermal blanching and of high pressure treatments on sweet green and red bell pepper fruits (Capsicum annuum L.)

(2007) Sónia M. Castro et al.   FOOD CHEMISTRY

In vitro antioxidant properties of rutin

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