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Dayani Imansa Egodavitharana, Bambaranda Vidana Arachchilage Suneetha Manori Bambaranda & Deshani Chirajeevi Mudannayake. (2023) Phytochemical Composition of Two Green Seaweeds (Ulva lactuca and Ulva fasciata) and their Utilization as a Functional Ingredient in Crackers. Journal of Aquatic Food Product Technology 32:2, pages 158-174.
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V. Figueroa, M. Farfán & J.M. Aguilera. (2023) Seaweeds as Novel Foods and Source of Culinary Flavors. Food Reviews International 39:1, pages 1-26.
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Nadia Palmieri & Maria Bonaventura Forleo. (2022) An Explorative Study of Key Factors Driving Italian Consumers’ Willingness to Eat Edible Seaweed. Journal of International Food & Agribusiness Marketing 34:4, pages 433-455.
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Articles from other publishers (13)
Usha Sharma, Sadhana Jadaun, Ringshangphi Khapudaang & Saleem Siddiqui. 2024. Sustainable Food Systems (Volume II). Sustainable Food Systems (Volume II)
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Fahmida Sultana, Md Abdul Wahab, Md Nahiduzzaman, Md Mohiuddin, Mohammad Zafar Iqbal, Abrar Shakil, Abdullah-Al Mamun, Md Sadequr Rahman Khan, LiLian Wong & Md Asaduzzaman. (2023) Seaweed farming for food and nutritional security, climate change mitigation and adaptation, and women empowerment: A review. Aquaculture and Fisheries 8:5, pages 463-480.
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Anuj Kumar, Mandakini Devi Hanjabam, Pankaj Kishore, Devananda Uchoi, Satyen Kumar Panda, Chitradurga Obaiah Mohan, Niladri Sekhar Chatterjee, Aliyamveetil Abubacker Zynudheen & Chandragiri Nagarajarao Ravishankar. (2023) Exploitation of Seaweed Functionality for the Development of Food Products. Food and Bioprocess Technology 16:9, pages 1873-1903.
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Jiang Xiao‐ling, Li Hong‐min, An Yu‐ling, Zhao Ji‐shun, Geng Yan‐yan, Li Xiao‐jun, Guan Qing‐yun, Yan Mei‐ling, Tian Ji‐chun & Chen Jian‐sheng. (2023)
Identification of solvent retention capacity quantitative trait loci by combined linkage and association mapping in wheat (
Triticum aestivum
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. Crop Science 63:5, pages 2952-2962.
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P. Santhoshkumar, K.S. Yoha & J.A. Moses. (2023) Drying of seaweed: Approaches, challenges and research needs. Trends in Food Science & Technology 138, pages 153-163.
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Bruna Lago Tagliapietra & Maria Teresa Pedrosa Silva Clerici. (2023) Brown algae and their multiple applications as functional ingredient in food production. Food Research International 167, pages 112655.
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Md. Mohibbullah, Al Amin, Abu Talha, Md. Abdul Baten, Md. Masud Rana, Ashfak Ahmed Sabuz, Asif Wares Newaz & Jae-Suk Choi. (2023) Physicochemical and Nutritional Characteristics of Cookies Prepared with Untapped Seaweed Ulva intestinalis: An Approach to Value Addition as a Functional Food. Foods 12:1, pages 205.
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Mohammed Shah Nawaz Chowdhury, M. Shahadat Hossain, Sheikh AftabUddin, Mohammed Alamgir & SM Sharifuzzaman. (2022) Seaweed aquaculture in Bangladesh: Present status, challenges and future prospects. Ocean & Coastal Management 228, pages 106309.
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Vilma QuitralMsMs, Marcela SepúlvedaMissMiss, Giulianna Gamero-VegaMissMiss & Paula JiménezMsMs. (2022) Seaweeds in bakery and farinaceous foods: A mini-review. International Journal of Gastronomy and Food Science 28, pages 100403.
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Jesmi Debbarma, P. Viji, B. Madhusudana Rao & C. N. Ravishankar. 2022. Sustainable Global Resources of Seaweeds Volume 2. Sustainable Global Resources of Seaweeds Volume 2
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Nellie Francezon, Ariane Tremblay, Jean-Luc Mouget, Pamela Pasetto & Lucie Beaulieu. (2021) Algae as a Source of Natural Flavors in Innovative Foods. Journal of Agricultural and Food Chemistry 69:40, pages 11753-11772.
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Yogesh Kumar, Ayon Tarafdar & Prarabdh C. Badgujar. (2021) Seaweed as a Source of Natural Antioxidants: Therapeutic Activity and Food Applications. Journal of Food Quality 2021, pages 1-17.
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S S Ningsih & A A Anggraeni. (2021) Sensory characteristics of mille crepes cake from seaweed powder. IOP Conference Series: Earth and Environmental Science 672:1, pages 012061.
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