Results 281 to 290 of about 21,801 (307)

Multivariate analysis of fatty acid and biochemical constitutes of seaweeds to characterize their potential as bioresource for biofuel and fine chemicals

Bioresource Technology, 2017
Manoj Kumar, Girish Mishra, Dinabandhu Sahoo   +2 more
exaly  

Cooking effects on bioaccessibility of chlorophyll pigments of the main edible seaweeds

Food Chemistry, 2019
Kewei Chen, Maria Roca
exaly  

Seaweeds

2021
openaire   +1 more source

Seaweed

2022
openaire   +1 more source

Seaweeds from the Portuguese coast as a source of proteinaceous material: Total and free amino acid composition profile

Food Chemistry, 2018
Elsa F Vieira, Cristina Soares, Susana Machado   +2 more
exaly  

Antioxidant properties of methanol extract and its solvent fractions obtained from selected Indian red seaweeds

Bioresource Technology, 2008
N Bhaskar
exaly  

Seaweeds as Novel Foods and Source of Culinary Flavors

Food Reviews International, 2023
exaly  

Nutritional evaluation of some subtropical red and green seaweeds

Food Chemistry, 2000
Ka-Hing Wong, Peter C K Cheung
exaly  

Dietary fiber, amino acid, fatty acid and tocopherol contents of the edible seaweeds Ulva lactuca and Durvillaea antarctica

Food Chemistry, 2006
Jaime Ortiz, J Araya, J López-Hernández   +2 more
exaly  

Lipids, Fatty Acids, and Fucoxanthin Content from Temperate and Tropical Brown Seaweeds

Aquatic Procedia, 2016
Eko Susanto, Akhmad Suhaeli Fahmi, Masashi Hosokawa   +2 more
exaly