Proximate Composition and Nutritional Value of Three Macroalgae: Ascophyllum nodosum, Fucus vesiculosus and Bifurcaria bifurcata

Multistage recovery process of seaweed pigments: Investigation of ultrasound assisted extraction and ultra-filtration performances

(2017) Zhenzhou Zhu et al.   FOOD AND BIOPRODUCTS PROCESSING

Chemical composition and physicochemical properties of tropical red seaweed, Gracilaria changii

(2017) Pei Teng Chan et al.   FOOD CHEMISTRY

Microalgae and seaweeds for food applications: Challenges and perspectives

(2017) Francisco J. Barba   FOOD RESEARCH INTERNATIONAL

Phenolic compounds from three brown seaweed species using LC-DAD–ESI-MS/MS

(2017) Rubén Agregán et al.   FOOD RESEARCH INTERNATIONAL

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

Bifurcaria bifurcata : a key macro-alga as a source of bioactive compounds and functional ingredients

(2016) Celso Alves et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Innovative Alternative Technologies to Extract Carotenoids from Microalgae and Seaweeds

(2016) Mahesha Poojary et al.   Marine Drugs

Chemical composition of red, brown and green macroalgae from Buarcos bay in Central West Coast of Portugal

(2015) Dina Rodrigues et al.   FOOD CHEMISTRY

The effect of cooking methods on nutritional value of foal meat

(2015) Rubén Domínguez et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Clean recovery of antioxidant compounds from plant foods, by-products and algae assisted by ultrasounds processing. Modeling approaches to optimize processing conditions

(2015) Elena Roselló-Soto et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Chemical composition, antioxidant activity and sensory evaluation of five different species of brown edible seaweeds

(2014) I. Peinado et al.   FOOD RESEARCH INTERNATIONAL

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

Nutritional and Chemical Composition and Antiviral Activity of Cultivated Seaweed Sargassum naozhouense Tseng et Lu

(2012) Yan Peng et al.   Marine Drugs

Chemical composition of cultivated seaweed Ulva clathrata (Roth) C. Agardh

(2011) Alberto Peña-Rodríguez et al.   FOOD CHEMISTRY

Chemical composition and functional properties of Ulva lactuca seaweed collected in Tunisia

(2011) Hela Yaich et al.   FOOD CHEMISTRY

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

Physicochemical and nutritional composition of dry-cured duck breast

(2011) J. M. Lorenzo et al.   POULTRY SCIENCE

Dietary fibre and physicochemical properties of several edible seaweeds from the northwestern Spanish coast

(2010) Eva Gómez-Ordóñez et al.   FOOD RESEARCH INTERNATIONAL

Nutritional and Antioxidant Properties of Different Brown and Red Spanish Edible Seaweeds

(2010) S. Cofrades et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Minerals, PUFAs and antioxidant properties of some tropical seaweeds from Saurashtra coast of India

(2010) Manoj Kumar et al.   JOURNAL OF APPLIED PHYCOLOGY

Study of the chemical composition of edible red macroalgae Grateloupia turuturu from Brittany (France)

(2009) Claire Denis et al.   FOOD CHEMISTRY

Nutrient content of tropical edible seaweeds, Eucheuma cottonii, Caulerpa lentillifera and Sargassum polycystum

(2008) Patricia Matanjun et al.   JOURNAL OF APPLIED PHYCOLOGY