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

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

Effects of industrial processing on folate content in green vegetables

(2013) Nicolas Delchier et al.   FOOD CHEMISTRY

Stability of vitamin D in foodstuffs during cooking

(2013) Jette Jakobsen et al.   FOOD CHEMISTRY

Chemical composition, nutritional and antioxidant properties of the red edible seaweedPorphyra columbina

(2013) Raúl E. Cian et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

In VitroDigestibility of Different Commercial Edible Algae Products

(2013) Ludmila Machů et al.   Journal of Aquatic Food Product Technology

The importance of selective breeding in aquaculture to meet future demands for animal protein: A review

(2012) Trygve Gjedrem et al.   AQUACULTURE

Nutrient evaluation of rotifers and zooplankton: feed for marine fish larvae

(2012) H.K. Maehre et al.   AQUACULTURE NUTRITION

Nutritional and antinutritional evaluation of raw and processed Australian wattle (Acacia saligna) seeds

(2012) K.Y. Ee et al.   FOOD CHEMISTRY

Nutritional value of the marine algae wakame (Undaria pinnatifida) and nori (Porphyra purpurea) as food supplements

(2012) M. C. Taboada et al.   JOURNAL OF APPLIED PHYCOLOGY

Effects of Heat Treatment on the Carotenoid and Tocopherol Composition of Tomato

(2012) Eun-Sun Hwang et al.   JOURNAL OF FOOD SCIENCE

Effect of processing on antinutrients and in vitro protein digestibility of the underutilized legume, Vigna unguiculata (L.) Walp subsp. unguiculata

(2012) V. Kalpanadevi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of boiling on nutritional, antioxidant and physicochemical characteristics in cladodes (Opuntia ficus indica)

(2012) Esther Ramírez-Moreno et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Nutritional and anti-nutritional components of four cowpea varieties under thermal treatments: Principal component analysis

(2012) M. Avanza et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

What are the prospects for using seaweed in human nutrition and for marine animals raised through aquaculture?

(2012) Joël Fleurence et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Evolution and Diversity of Plant Cell Walls: From Algae to Flowering Plants

(2011) Zoë A. Popper et al.   Annual Review of Plant Biology

Chemical composition, functional properties and processing of carrot—a review

(2011) Krishan Datt Sharma et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Chemical composition and digestibility (in vitro) of green gram as affected by processing and cooking methods

(2009) Antu Grewal et al.   British Food Journal

L-ornithine phenylacetate attenuates increased arterial and extracellular brain ammonia and prevents intracranial hypertension in pigs with acute liver failure

(2009) Lars Marius Ytrebø et al.   HEPATOLOGY

Nutritional composition, phenolic compounds, nitrate content in eatable vegetables obtained by conventional and certified organic grown culture subject to thermal treatment

(2009) Giuseppina Pace Pereira Lima et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Characteristics and Nutritional and Cardiovascular-Health Properties of Seaweeds

(2009) Aránzazu Bocanegra et al.   JOURNAL OF MEDICINAL FOOD

Impact of processing on the taurine content in processed seafood and their corresponding unprocessed raw materials

(2008) Bjørn T. Dragnes et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Vitamin C Content in Sea Buckthorn Berries (Hippophaë rhamnoidesL. ssp. rhamnoides) and Related Products: A Kinetic Study on Storage Stability and the Determination of Processing Effects

(2008) D. Gutzeit et al.   JOURNAL OF FOOD SCIENCE

Nutritional Value of Edible Seaweeds

(2008) Paul MacArtain et al.   NUTRITION REVIEWS