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Review

Seaweeds as Novel Foods and Source of Culinary Flavors

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Sevim Polat, Monica Trif, Alexandru Rusu, Vida Šimat, Martina Čagalj, Gonca Alak, Raciye Meral, Yesim Özogul, Abdurahman Polat & Fatih Özogul. (2023) Recent advances in industrial applications of seaweeds. Critical Reviews in Food Science and Nutrition 63:21, pages 4979-5008.
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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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Abdo Hassoun, Rania Harastani, Sandeep Jagtap, Hana Trollman, Guillermo Garcia-Garcia, Nour M. H. Awad, Oscar Zannou, Charis M. Galanakis, Gulden Goksen, Gulzar Ahmad Nayik, Asad Riaz & Sajid Maqsood. (2022) Truths and myths about superfoods in the era of the COVID-19 pandemic. Critical Reviews in Food Science and Nutrition 0:0, pages 1-18.
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Articles from other publishers (17)

Johanna Liberg Krook, Arne Duinker, Wenche Emblem Larssen, Ingri Mjelde Birkeland, Siv Skeie, Svein Jarle Horn & Pierrick Stévant. (2023) Approaches for reducing the iodine content of the brown seaweed Saccharina latissima—effects on sensory properties. Journal of Applied Phycology.
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Will Bolduc, Robert M. Griffin & Carrie J. Byron. (2023) Consumer willingness to pay for farmed seaweed with education on ecosystem services. Journal of Applied Phycology 35:2, pages 911-919.
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Shuang Li, Meijuan Hu, Yupei Tong, Zhangyi Xia, Yichao Tong, Yuqing Sun, Jiaxing Cao, Jianheng Zhang, Jinlin Liu, Shuang Zhao & Peimin He. (2023) A review of volatile compounds in edible macroalgae. Food Research International 165, pages 112559.
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Javier Parada. 2023. Marine Phenolic Compounds. Marine Phenolic Compounds 495 512 .
Valentina Figueroa, Andrea Bunger, Jaime Ortiz & José Miguel Aguilera. (2022) Sensory descriptors for three edible Chilean seaweeds and their relations to umami components and instrumental texture. Journal of Applied Phycology 34:6, pages 3141-3156.
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William Soto. (2022) Emerging Research Topics in the Vibrionaceae and the Squid–Vibrio Symbiosis. Microorganisms 10:10, pages 1946.
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Yuyun Lu, Jun Ning Teo & Shao Quan Liu. (2022) Fermented shellfish condiments: A comprehensive review. Comprehensive Reviews in Food Science and Food Safety 21:5, pages 4447-4477.
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José Miguel Aguilera. (2022) Rational food design and food microstructure. Trends in Food Science & Technology 122, pages 256-264.
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Louise Weiwei Lu & Jie-Hua Chen. (2022) Seaweeds as Ingredients to Lower Glycemic Potency of Cereal Foods Synergistically—A Perspective. Foods 11:5, pages 714.
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Rashed Farzanah, Mathias Clausen, Eva Arnspang, Jens Schmidt & Juan-Rodrigo Bastidas-Oyanedel. (2022) Feasibility of United Arab Emirates Native Seaweed Ulva intestinalis as a Food Source: Study of Nutritional and Mineral Compositions. Phycology 2:1, pages 120-131.
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Juan Pablo Arias-Echeverri, Paula Andrea Zapata-Ramírez, Margarita Ramírez-Carmona, Leidy Rendón-Castrillón & Carlos Ocampo-López. (2022) Present and Future of Seaweed Cultivation and Its Applications in Colombia. Journal of Marine Science and Engineering 10:2, pages 243.
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Daina Yesuraj, Charu Deepika, Gokare A. Ravishankar & Ambati Ranga Rao. 2022. Sustainable Global Resources of Seaweeds Volume 2. Sustainable Global Resources of Seaweeds Volume 2 267 292 .
Charu Deepika, Juliane Wolf, Navid Moheimani, Ben Hankamer, Brian von Herzen & Ambati Ranga Rao. 2022. Sustainable Global Resources Of Seaweeds Volume 1. Sustainable Global Resources Of Seaweeds Volume 1 265 294 .
Trond Løvdal & Dagbjørn Skipnes. (2021) Assessment of Food Quality and Safety of Cultivated Macroalgae. Foods 11:1, pages 83.
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José Lucas Pérez-Lloréns, Yanet Acosta & Fernando G. Brun. (2021) Seafood in Mediterranean countries: A culinary journey through history. International Journal of Gastronomy and Food Science 26, pages 100437.
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Samuel Akomea-Frempong, Denise I. Skonberg, Mary E. Camire & Jennifer J. Perry. (2021) Impact of Blanching, Freezing, and Fermentation on Physicochemical, Microbial, and Sensory Quality of Sugar Kelp (Saccharina latissima). Foods 10:10, pages 2258.
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Jaime Ortiz-Viedma, José M. Aguilera, Marcos Flores, Roberto Lemus-Mondaca, María José Larrazabal, José M. Miranda & Santiago P. Aubourg. (2021) Protective Effect of Red Algae (Rhodophyta) Extracts on Essential Dietary Components of Heat-Treated Salmon. Antioxidants 10:7, pages 1108.
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