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Cited by 578

The DOI matches its Crossref record; 2 of the 2 references it cites were found in a registry or an index.

Fatty acids, total lipid, protein and ash contents of processed edible seaweeds

Sánchez-Machado, D.I., López-Cervantes, J., López-Hernández, J., Paseiro-Losada, P.·2004·Food Chemistry
DOI 10.1016/j.foodchem.2003.08.001
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Research works printed but not linked: 22

  1. Banaimoon, 1992, Fatty acids in marine macroalgae from southern Yemen (Hadramount) including occurrence of eicosatetraenoic (20:4) and eicosapentaenoic (20:5) acids, Botanica Marina, 35, 165, 10.1515/botm.1992.35.2.165 · doi:10.1515/botm.1992.35.2.165
  2. Chan, 1997, Comparative studies on the effect of three drying methods on the nutritional composition of seaweeds Sargassum hemiphyllum (Turn) C, Ag. Journal of Agricultural and Food Chemistry, 45, 3056, 10.1021/jf9701749 · DOI · Paper page
  3. Darcy-Vrillon, 1993, Nutritional aspects of the developing use of marine macroalgae for the human food industry, International Journal of Food Science and Nutrition, 44, 23
  4. Dawes, 1993, Exposure of Gracilaria to various environmental conditions II. The effect on fatty acid composition, Botanica Marina, 36, 289, 10.1515/botm.1993.36.4.289 · DOI
  5. De la Cruz-Garcı́a, 2000, Gas chromatographic determination of the fatty-acid content of heat-treated green beans, Journal of Chromatography A, 891, 367, 10.1016/S0021-9673(00)00674-9 · doi:10.1016/s0021-9673(00)00674-9
  6. De Roeck-Holtzhauer, 1993, Vitamin, free amino acid and fatty acid compositions of some marine planktonic microalgae used in aquaculture, Botanica Marina, 36, 321, 10.1515/botm.1993.36.4.321 · DOI
  7. Erickson, 1993, Lipid extraction from channel catfish muscle: comparison of solvent systems, Journal of Food Science, 58, 84, 10.1111/j.1365-2621.1993.tb03217.x · DOI
  8. Fleurence, 1999, Seaweed proteins: biochemical nutritional aspects and potential uses, Trends in Food Science & Technology, 10, 25, 10.1016/S0924-2244(99)00015-1 · DOI · Paper page
  9. Floreto, 1993, Fatty acid composition of Ulva pertusa Kjellman (Chlorophyta) and Gracilaria incurvata. Okamura (Rhodophyta) in Japanese coastal water, Botanica Marina, 36, 217, 10.1515/botm.1993.36.3.217 · DOI
  10. Herbreteau, 1997, The fatty acid composition of five species of macroalgae, Botanica Marina, 40, 25, 10.1515/botm.1997.40.1-6.25 · DOI
  11. Kaehler, 1996, Summer and winter comparisons in the nutritional value of marine macroalgae from Hong Kong, Botanica Marina, 39, 11, 10.1515/botm.1996.39.1-6.11 · DOI
  12. Kamat, 1992, Bioactivity of marine organisms, VI. Antiviral evaluation of marine algal extracts from the Indian coast, Botanica Marina, 35, 161, 10.1515/botm.1992.35.2.161 · DOI
  13. Khotimchenko, 1995, Fatty acid composition of green algae of the Genus Caulerpa, Botanica Marina, 38, 509, 10.1515/botm.1995.38.1-6.509 · DOI
  14. Khotimchenko, 2000, Lipids of different parts of the lamina of Laminaria japonica Aresch, Botanica Marina, 43, 87, 10.1515/BOT.2000.008 · DOI
  15. Khotimchenko, 2002, Fatty acids of marine algae from the Pacific coast of north California, Botanica Marina, 45, 17, 10.1515/BOT.2002.003 · DOI · Paper page
  16. Nelson, 2002, Seasonal lipid composition in macroalgae of the northeastern Pacific ocean, Botanica Marina, 45, 58, 10.1515/BOT.2002.007 · DOI · Paper page
  17. Robledo, 1997, Chemical and mineral composition of six potentially edible seaweed species of Yucatán, Botanica Marina, 40, 301, 10.1515/botm.1997.40.1-6.301 · DOI
  18. Rupérez, 2002, Mineral content of edible marine seaweeds, Food Chemistry, 78, 23, 10.1016/S0308-8146(02)00171-1 · DOI · Paper page
  19. Sánchez-Machado, 2002, High-performance liquid chromatographic determination of α-tocopherol in macroalgae, Journal of Chromatography A, 976, 277, 10.1016/S0021-9673(02)00934-2 · DOI
  20. Shameel, 1990, Phycochemical studies on fatty acids from certain seaweeds, Botanica Marina, 33, 429, 10.1515/botm.1990.33.5.429 · doi:10.1515/botm.1990.33.5.429
  21. Ulberth, 1995, Determination of the fatty acid profile of fish by a one-step extraction/methylation method, Fat Science Technology, 97, 77
  22. Wong, 2000, Nutritional evaluation of some subtropical red and green seaweeds. Part I—proximate composition, amino acid profiles and some physico-chemical properties, Food Chemistry, 71, 475, 10.1016/S0308-8146(00)00175-8 · DOI · Paper page

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Metadata

Authors
Sánchez-Machado, D. I., López-Cervantes, J., López-Hernández, J., & Paseiro-Losada, P.
Venue
Food Chemistry
Publisher
Elsevier BV
Published
2004-05
Volume
85
Issue
3
Pages
439-444
ISSN
0308-8146 (ISSN-L)
DOI
10.1016/j.foodchem.2003.08.001
OpenAlex
W2045346738
Cited by
578
References
2
FWCI
6.15
Type
journal article
Language
en
Open access
closed
Licence
www.elsevier.com/tdm/userlicense/1.0/ (tdm)

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CoChat. (2026). Citation check: Fatty acids, total lipid, protein and ash contents of processed edible seaweeds. https://app.cochat.ai/papers/10.1016/j.foodchem.2003.08.001
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Sánchez-Machado, D. I., López-Cervantes, J., López-Hernández, J., & Paseiro-Losada, P. (2004). Fatty acids, total lipid, protein and ash contents of processed edible seaweeds. Food Chemistry. https://doi.org/10.1016/j.foodchem.2003.08.001

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Bibliographic data: Semantic Scholar, OpenAlex, Crossref.

Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).

Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.