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

The impact of sample preparation of the macroalgae Laminaria digitata on the production of the biofuels bioethanol and biomethane

(2014) J. M. M. Adams et al.   JOURNAL OF APPLIED PHYCOLOGY

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

On the human consumption of the red seaweed dulse (Palmaria palmata (L.) Weber & Mohr)

(2013) Ole G. Mouritsen et al.   JOURNAL OF APPLIED PHYCOLOGY

Guidelines for the New Nordic Diet

(2012) Charlotte Mithril et al.   PUBLIC HEALTH NUTRITION

Sensory characterization of rooibos tea and the development of a rooibos sensory wheel and lexicon

(2011) I.S. Koch et al.   FOOD RESEARCH INTERNATIONAL

Bioactive compounds in seaweed: functional food applications and legislation

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

Influence of hot-air temperature on drying kinetics, functional properties, colour, phycobiliproteins, antioxidant capacity, texture and agar yield of alga Gracilaria chilensis

(2011) Cristian Tello-Ireland et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

Design and nutritional properties of potential functional frankfurters based on lipid formulation, added seaweed and low salt content

(2009) I. López-López et al.   MEAT SCIENCE

Technological and sensory characteristics of reduced/low-fat, low-salt frankfurters as affected by the addition of konjac and seaweed

(2009) F. Jiménez-Colmenero et al.   MEAT SCIENCE

Edible Japanese seaweed, wakame (Undaria pinnatifida) as an ingredient in pasta: Chemical, functional and structural evaluation

(2008) P. Prabhasankar et al.   FOOD CHEMISTRY

Nutritional Value of Edible Seaweeds

(2008) Paul MacArtain et al.   NUTRITION REVIEWS

Influence of different types and proportions of added edible seaweeds on characteristics of low-salt gel/emulsion meat systems

(2007) S. Cofrades et al.   MEAT SCIENCE