Lactic acid fermentation in the development of a seaweed sauerkraut‐style product: Microbiological, physicochemical, and sensory evaluation

Fermentation of sugar kelp (Saccharina latissima)—effects on sensory properties, and content of minerals and metals

(2019) Annette Bruhn et al.   JOURNAL OF APPLIED PHYCOLOGY

Assessment of bacterial pathogens on edible macroalgae in coastal waters

(2019) Olivia N. Barberi et al.   JOURNAL OF APPLIED PHYCOLOGY

Recent trends on seaweed fractionation for liquid biofuels production

(2019) Pablo G. del Río et al.   BIORESOURCE TECHNOLOGY

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

Nutritional value of the kelps Alaria esculenta and Saccharina latissima and effects of short-term storage on biomass quality

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

Ensilage of seaweeds from an integrated multi-trophic aquaculture system

(2017) Ana R.J. Cabrita et al.   Algal Research-Biomass Biofuels and Bioproducts

Effects of salt concentration on Chinese sauerkraut fermentation

(2016) Tao Xiong et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Antimicrobial Action of Compounds from Marine Seaweed

(2016) María Pérez et al.   Marine Drugs

Ensiling of seaweed for a seaweed biofuel industry

(2015) Christiane Herrmann et al.   BIORESOURCE TECHNOLOGY

Food or fad? Challenges and opportunities for including seaweeds in a Nordic diet

(2015) Annelise S. Chapman et al.   BOTANICA MARINA

Heat treatment increases the protein bioaccessibility in the red seaweed dulse (Palmaria palmata), but not in the brown seaweed winged kelp (Alaria esculenta)

(2015) Hanne K. Maehre et al.   JOURNAL OF APPLIED PHYCOLOGY

Starter culture fermentation of Chinese sauerkraut: Growth, acidification and metabolic analyses

(2014) Tao Xiong et al.   FOOD CONTROL

Infrared characterisation, monosaccharide profile and antioxidant activity of chemical fractionated polysaccharides from the edible seaweed sugar Kombu (Saccharina latissima)

(2014) Antonio Jiménez-Escrig et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

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

Algal Fermentation^|^mdash;The Seed for a New Fermentation Industry of Foods and Related Products

(2013) Motoharu UCHIDA et al.   JARQ-JAPAN AGRICULTURAL RESEARCH QUARTERLY

Valuable compounds in macroalgae extracts

(2012) Paula B. Andrade et al.   FOOD CHEMISTRY

Growth and kinetics of Lactobacillus plantarum in the fermentation of edible Irish brown seaweeds

(2011) Shilpi Gupta et al.   FOOD AND BIOPRODUCTS PROCESSING

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