The DOI matches its Crossref record; 45 of the 45 references it cites were found in a registry or an index.
Dietary fibre and physicochemical properties of several edible seaweeds from the northwestern Spanish coast
Abstract
Proximate composition (moisture, ash, protein and oil content), total dietary fibre content and physicochemical properties of three brown and two red edible Spanish seaweeds, namely: Himanthalia elongata (sea spaghetti), Bifurcaria bifurcata, Laminaria saccharina (sweet kombu), Mastocarpus stellatus and Gigartina pistillata were studied. Ashes (24.9–36.4%) were high in all samples. Protein content ranged from 10.9 to 25.7%, being much higher for Laminaria (25.7%) followed by the red seaweeds (15.5–21.3%). Minor components were lipids (0.3–0.9%) in all samples except for Bifurcaria (5.6%). Total dietary fibre content ranged from 29.3 to 37.4% of which 39.1–74.7% was soluble. For brown algae, the soluble fibre contained uronic acids from alginates and neutral sugars from sulphated fucoidan and laminarin. For red seaweeds, the main neutral sugars corresponded to sulphated galactans (carrageenan or agar). Insoluble fibres (7.4–22.7%) were essentially made of cellulose with an important contribution of Klason lignin especially in brown seaweeds (9.5–10.8%). Regarding the main physicochemical properties, swelling and water retention capacity were high in all samples, while oil retention was low, related to the hydrophilic nature of fibre polysaccharides. In conclusion, these seaweeds can be estimated as a good source of food fibre, protein and minerals for human consumption.
Overview
Integrity signals
Registry
Cites
Statistics
Verification
Claims the paper makes
Claims other papers make about this one
Each is checked against this paper’s own text: does it say what the citing paper says it does?
In the citing paper
“Fucoidans are the leading components of the soluble fiber present in such kind of algae [96].”
From The Potential of Seaweeds as a Source of Functional Ingredients of Prebiotic and Antioxidant Value (2019) · cites this paper as [96]
In the citing paper
“They can be classified into three groups, according to their industrial use (kappa-, iota-, and lambda-), differing in the quantity and position of their sulfate ester substituents, as well as in the 3,6-anhydro-d-galactose content.”
From The Potential of Seaweeds as a Source of Functional Ingredients of Prebiotic and Antioxidant Value (2019) · cites this paper as [96]
In the citing paper
“One of the most important nutritionally relevant components of seaweeds are polysaccharides, most of them cannot be digested by humans, and thus, they can be considered as dietary fiber (33%–75% of the total composition) [96,97]. In turn, soluble fractions account between 50% and 85% of total dietary fiber content [96].”
From The Potential of Seaweeds as a Source of Functional Ingredients of Prebiotic and Antioxidant Value (2019) · cites this paper as [96]
Citations
Cites
Prosky, L., Asp, N., Schweizer, T. F., DeVries, J. W., & Furda, I. (1988) · Journal of AOAC INTERNATIONAL · doi:10.1093/jaoac/71.5.1017 · Cited by 1,180
Nutritional Value of Edible Seaweeds
MacArtain, P., Gill, C. I. R., Brooks, M., Campbell, R., & Rowland, I. R. (2008) · Nutrition Reviews · doi:10.1111/j.1753-4887.2007.tb00278.x · Cited by 976
Fleurence, J. (1999) · Trends in Food Science & Technology · doi:10.1016/s0924-2244(99)00015-1 · Cited by 933
Amino acids, fatty acids and dietary fibre in edible seaweed products
Dawczynski, C., Schubert, R., & Jahreis, G. (2007) · Food Chemistry · doi:10.1016/j.foodchem.2006.09.041 · Cited by 923
Mineral content of edible marine seaweeds
Rupérez, P. (2002) · Food Chemistry · doi:10.1016/s0308-8146(02)00171-1 · Cited by 701
Self-citationSeaweed in food products: biochemical and nutritional aspects
Mabeau, S., & Fleurence, J. (1993) · Trends in Food Science & Technology · doi:10.1016/0924-2244(93)90091-n · Cited by 622
Rupérez, P., Ahrazem, O., & Leal, J. A. (2002) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf010908o · Cited by 599
Self-citationHydration Properties of Dietary Fibre and Resistant Starch: a European Collaborative Study
Robertson, J. A., de Monredon, F. D., Dysseler, P., Guillon, F. F., Amadò, R., & Thibault, J.-F. (2000) · LWT · doi:10.1006/fstl.1999.0595 · Cited by 596
Fatty acids, total lipid, protein and ash contents of processed edible seaweeds
Sánchez‐Machado, D. I., López‐Cervántes, J., López-Hernández, J., & Paseiro‐Losada, P. (2003) · Food Chemistry · doi:10.1016/j.foodchem.2003.08.001 · Cited by 580
Pinelo, M., Arnous, A., & Meyer, A. S. (2006) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2006.05.003 · Cited by 565
Research works printed but not linked: 1
- Jiménez-Escrig, 1999, Evaluación nutricional y efectos fisiológicos de macroalgas marinas comestibles, Archivos Latinoamericanos de Nutrición, 49, 114
Cited by
Sorted by citations
FTIR-ATR spectroscopy as a tool for polysaccharide identification in edible brown and red seaweeds
Gómez‐Ordóñez, E., & Rupérez, P. (2011) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2011.02.009 · Cited by 792
Self-citationLordan, S., Ross, R. P., & Stanton, C. (2011) · Marine Drugs · doi:10.3390/md9061056 · Cited by 779
Seaweeds as a Functional Ingredient for a Healthy Diet
Peñalver, R., Lorenzo, J. M., Ros, G., Amarowicz, R., Pateiro, M., & Nieto, G. (2020) · Marine Drugs · doi:10.3390/md18060301 · Cited by 541
Wijesinghe, W. A. J. P., & Jeon, Y.-J. (2012) · Carbohydrate Polymers · doi:10.1016/j.carbpol.2011.12.029 · Cited by 449
Microwave-assisted extraction of sulfated polysaccharides (fucoidan) from brown seaweed
Rodriguez-Jasso, R. M., Mussatto, S. I., Pastrana, L., Aguilar, C. N., & Teixeira, J. A. (2011) · Carbohydrate Polymers · doi:10.1016/j.carbpol.2011.06.006 · Cited by 434
Ma, M., & Mu, T. (2015) · Food Chemistry · doi:10.1016/j.foodchem.2015.07.095 · Cited by 378
Characteristics and Nutritional and Cardiovascular-Health Properties of Seaweeds
Bocanegra, A., Bastida, S., Benedı́, J., de la Rocha, S. R., & Sánchez-Muniz, F. J. (2009) · Journal of Medicinal Food · doi:10.1089/jmf.2008.0151 · Cited by 377
Chemical profile, functional and antioxidant properties of tomato peel fiber
NAVARRO-GONZÁLEZ, I., García‐Valverde, V., García‐Alonso, J., & Periago, M. J. (2011) · Food Research International · doi:10.1016/j.foodres.2011.04.005 · Cited by 347
Marine-Based Nutraceuticals: An Innovative Trend in the Food and Supplement Industries
Suleria, H. A. R., Osborne, S. A., Masci, P. P., & Gobe, G. C. (2015) · Marine Drugs · doi:10.3390/md13106336 · Cited by 289
The Potential of Seaweeds as a Source of Functional Ingredients of Prebiotic and Antioxidant Value
Gomez-Zavaglia, A., Prieto Lage, M. A., Jimenez-Lopez, C., Mejuto, J. C., & Simal-Gandara, J. (2019) · Antioxidants · doi:10.3390/antiox8090406 · Cited by 280
Zheng, Y., & Li, Y. (2018) · Food Chemistry · doi:10.1016/j.foodchem.2018.03.012 · Cited by 241
Lorenzo, J. M., Agregán, R., Munekata, P. E. S., Franco, D., Carballo, J., Şahin, S., Lacomba, R., & Barba, F. J. (2017) · Marine Drugs · doi:10.3390/md15110360 · Cited by 223
Peinado, I., Girón, J., Koutsidis, G., & Ames, J. M. (2014) · Food Research International · doi:10.1016/j.foodres.2014.08.035 · Cited by 203
Macroalgae as a Source of Valuable Antimicrobial Compounds: Extraction and Applications
Silva, A., Silva, S. A., Carpena, M., Garcia‐Oliveira, P., Gullón, P., Barroso, M. F., Prieto, M. A., & Simal‐Gándara, J. (2020) · Antibiotics · doi:10.3390/antibiotics9100642 · Cited by 207
Yuan, Y., Xu, X., Jing, C., Zou, P., Zhang, C., & Li, Y. (2018) · Carbohydrate Polymers · doi:10.1016/j.carbpol.2017.11.061 · Cited by 197
Cian, R. E., Martínez‐Augustin, O., & Drago, S. R. (2012) · Food Research International · doi:10.1016/j.foodres.2012.07.003 · Cited by 191
Comparative Antioxidant Activity of Edible Japanese Brown Seaweeds
Widjaja‐Adhi, M. A. K., Hosokawa, M., & Miyashita, K. (2010) · Journal of Food Science · doi:10.1111/j.1750-3841.2010.01915.x · Cited by 188
Seaweeds for Food and Industrial Applications
Klnc, B., Cırık, S., Turan, G., Tekoğul, H., & Koru, E. (2013) · InTech eBooks · doi:10.5772/53172 · Cited by 184
Ghribi, A. M., Sila, A., Makhlouf-Gafsi, I., Blecker, C. S., Danthine, S., Attia, H., Bougatef, A., & Besbes, S. (2015) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2015.01.037 · Cited by 179
Chemical composition and physicochemical properties of tropical red seaweed, Gracilaria changii
Chan, P. T., & Matanjun, P. (2016) · Food Chemistry · doi:10.1016/j.foodchem.2016.10.066 · Cited by 177
Choudhary, B., Chauhan, O. P., & Mishra, A. (2021) · Frontiers in Marine Science · doi:10.3389/fmars.2021.740054 · Cited by 189
Sultana, F., Wahab, M. A., Nahiduzzaman, M., Mohiuddin, M., Iqbal, M., Shakil, A., Mamun, A., Khan, M. S. R., Wong, L. L., & Asaduzzaman, M. (2022) · Aquaculture and Fisheries · doi:10.1016/j.aaf.2022.09.001 · Cited by 209
Belattmania, Z., Kaidi, S., Atouani, S. E., Katif, C., Bentiss, F., Jama, C., Reani, A., Sabour, B., & Vasconcelos, V. M. (2020) · Molecules · doi:10.3390/molecules25184335 · Cited by 158
Marine prebiotics: Polysaccharides and oligosaccharides obtained by using microbial enzymes
Gurpilhares, D. D. B., Cinelli, L. P., Simas, N. K., Pessoa, A., & Sette, L. D. (2018) · Food Chemistry · doi:10.1016/j.foodchem.2018.12.023 · Cited by 165
Collins, K., Fitzgerald, G. F., Stanton, C., & Ross, R. P. (2016) · Marine Drugs · doi:10.3390/md14030060 · Cited by 156
Biological properties and potential of compounds extracted from red seaweeds
Carpena, M., García-Pérez, P., Garcia‐Oliveira, P., Chamorro, F., Otero, P., Lourenço‐Lopes, C., Cao, H. L., Simal‐Gándara, J., & Prieto, M. A. (2022) · Phytochemistry Reviews · doi:10.1007/s11101-022-09826-z · Cited by 169
Rosa, G. P., Tavares, W. R., Sousa, P. M. C., Kane-Pagès, A., Seca, A. M. L., & Pinto, D. C. G. A. (2019) · Marine Drugs · doi:10.3390/md18010008 · Cited by 151
Huang, C.-Y., Wu, S.-J., Yang, W.-N., Kuan, A.-W., & Chen, C.-Y. (2016) · Food Chemistry · doi:10.1016/j.foodchem.2015.11.100 · Cited by 143
Seaweed-Derived Proteins and Peptides: Promising Marine Bioactives
Echave, J., Otero, P., Garcia‐Oliveira, P., Munekata, P. E. S., Pateiro, M., Lorenzo, J. M., Simal‐Gándara, J., & Prieto, M. A. (2022) · Antioxidants · doi:10.3390/antiox11010176 · Cited by 143
Gómez‐Ordóñez, E., Jiménez‐Escrig, A., & Rupérez, P. (2012) · Talanta · doi:10.1016/j.talanta.2012.01.067 · Cited by 139
Self-citationLan, G., Chen, H., Chen, S., & Tian, J. (2012) · Food Research International · doi:10.1016/j.foodres.2012.07.047 · Cited by 139
Rubio, C., Napoleone, G., Luis-González, G., Gutiérrez, A. J., González‐Weller, D., Hardisson, A., & Revert, C. (2017) · Chemosphere · doi:10.1016/j.chemosphere.2017.01.064 · Cited by 139
Tanna, B., & Mishra, A. (2018) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12396 · Cited by 136
Phenolic compounds from three brown seaweed species using LC-DAD–ESI-MS/MS
Agregán, R., Munekata, P. E. S., Franco, D., Domínguez, R., Carballo, J., & Lorenzo, J. M. (2017) · Food Research International · doi:10.1016/j.foodres.2017.03.043 · Cited by 133
Physicochemical characterization of five types of citrus dietary fibers
Wang, L., Xu, H., Yuan, F., Pan, Q., Fan, R., & Gao, Y. (2015) · Biocatalysis and Agricultural Biotechnology · doi:10.1016/j.bcab.2015.02.003 · Cited by 126
Properties of Dietary Fibers from Agroindustrial Coproducts as Source for Fiber-Enriched Foods
López-Marcos, M. C., Bailina, C., Viuda‐Martos, M., Pérez‐Álvarez, J. Á., & Fernández‐López, J. (2015) · Food and Bioprocess Technology · doi:10.1007/s11947-015-1591-z · Cited by 126
Bioactivity of sulfated polysaccharides from the edible red seaweed Mastocarpus stellatus
Gómez‐Ordóñez, E., Jiménez‐Escrig, A., & Rupérez, P. (2014) · Bioactive Carbohydrates and Dietary Fibre · doi:10.1016/j.bcdf.2014.01.002 · Cited by 122
Self-citationMoroney, N. C., O’Grady, M. N., O’Doherty, J. V., & Kerry, J. P. (2013) · Meat Science · doi:10.1016/j.meatsci.2013.02.010 · Cited by 118
Ultrasound-assisted extraction of fucoidan from Sargassum muticum
Flórez-Fernández, N., López-García, M., González‐Muñoz, M. J., Vilariño, J. M. L., & Domı́nguez, H. (2017) · Journal of Applied Phycology · doi:10.1007/s10811-016-1043-9 · Cited by 115
Yaich, H., Garna, H., Bchir, B., Besbes, S., Paquot, M., Richel, A., Blecker, C. S., & Attia, H. (2015) · Algal Research · doi:10.1016/j.algal.2015.02.017 · Cited by 111
Volatile compounds and odour characteristics of seven species of dehydrated edible seaweeds
López-Pérez, O., Picón, A., & Núñez, M. (2016) · Food Research International · doi:10.1016/j.foodres.2016.12.013 · Cited by 105
Yan, L., Li, T., Liu, C., & Zheng, L. (2019) · LWT · doi:10.1016/j.lwt.2019.03.019 · Cited by 105
Meng, X., Liu, F., Xiao, Y., Cao, J., Wang, M., & Duan, X. (2019) · Food Chemistry X · doi:10.1016/j.fochx.2019.100029 · Cited by 102
Stévant, P., Indergård, E., Ólafsdóttir, A., Marfaing, H., Larssen, W. E., Fleurence, J., Roleda, M. Y., Rustad, T., Šližytė, R., & Nordtvedt, T. S. (2018) · Journal of Applied Phycology · doi:10.1007/s10811-018-1451-0 · Cited by 107
Yang, X. P., Dai, J., Zhong, Y., Wei, X., Wu, M., Zhang, Y., Huang, A., Wang, L., Huang, Y., Zhang, C., et al. (2021) · Food & Function · doi:10.1039/d1fo00521a · Cited by 101
Seaweed as a Source of Novel Nutraceuticals
Jiménez‐Escrig, A., Gómez‐Ordóñez, E., & Rupérez, P. (2011) · Advances in food and nutrition research · doi:10.1016/b978-0-12-387669-0.00026-0 · Cited by 101
Self-citationSuccessful Approaches for a Red Seaweed Biorefinery
Álvarez-Viñas, M., Flórez-Fernández, N., Torres, M. D., & Domı́nguez, H. (2019) · Marine Drugs · doi:10.3390/md17110620 · Cited by 100
Lobine, D., Rengasamy, K. R. R., & Mahomoodally, M. F. (2021) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2021.1893643 · Cited by 103
Brown algae and their multiple applications as functional ingredient in food production
Tagliapietra, B. L., & Clerici, M. T. P. S. (2023) · Food Research International · doi:10.1016/j.foodres.2023.112655 · Cited by 103
Kolsi, R. B. A., Fakhfakh, J., Krichen, F., Jribi, I., Chiarore, A., Patti, F. P., Blecker, C. S., Allouche, N., Belghith, H., & Belghith, K. S. (2016) · Carbohydrate Polymers · doi:10.1016/j.carbpol.2016.05.098 · Cited by 92
Therapeutic Potential of Seaweed Bioactive Compounds
Khalid, S., Abbas, M., Saeed, F., Bader-Ul-Ain, H., & Suleria, H. A. R. (2018) · IntechOpen eBooks · doi:10.5772/intechopen.74060 · Cited by 89
Dziedzic, K., Górecka, D., Kucharska, M., & Przybylska, B. (2011) · Food Research International · doi:10.1016/j.foodres.2011.07.020 · Cited by 88
Qi, J., Yokoyama, W., Masamba, K. G., Majeed, H., Zhong, F., & Li, Y. (2015) · RSC Advances · doi:10.1039/c5ra15408a · Cited by 87
Bocanegra, A., Macho‐González, A., Garcimartín, A., Benedı́, J., & Sánchez-Muniz, F. J. (2021) · International Journal of Molecular Sciences · doi:10.3390/ijms22083816 · Cited by 86
Chen, H., Xiong, M., Bai, T., Chen, D., Zhang, Q. R., Lin, D., Liu, Y., Liu, A., Huang, Z., & Qin, W. (2021) · LWT · doi:10.1016/j.lwt.2021.111816 · Cited by 86
Fernández‐Segovia, I., Lerma-García, M. J., Fuentes, A., & Baviera, J. M. B. (2018) · Food Research International · doi:10.1016/j.foodres.2018.05.037 · Cited by 86
Nutritional profiling of the edible seaweeds Gracilaria edulis, Ulva lactuca and Sargassum sp.
Debbarma, J., Badireddy, M. R., Murthy, L. N., Mathew, S., Venkateshwarlu, G., & Ravishankar, C. N. (2016) · Indian Journal of Fisheries · doi:10.21077/ijf.2016.63.3.60073-11 · Cited by 84
Saravana, P. S., Choi, J. H., Park, Y. B., Woo, H. C., & Chun, B. S. (2016) · Algal Research · doi:10.1016/j.algal.2015.12.004 · Cited by 81
Ma, M., Mu, T., Sun, H., Zhang, M., Chen, J., & Yan, Z. (2015) · Food Chemistry · doi:10.1016/j.foodchem.2015.01.136 · Cited by 81
κ-Carrageenan: An effective drug carrier to deliver curcumin in cancer cells and to induce apoptosis
Sathuvan, M., Thangam, R., Gajendiran, M., Vivek, R., Balasubramanian, S., Nagaraj, S., Gunasekaran, P., Madhan, B., & Rengasamy, R. (2016) · Carbohydrate Polymers · doi:10.1016/j.carbpol.2016.12.049 · Cited by 79
Consumption of seaweeds and the human brain
Cornish, M. L., Critchley, A. T., & Mouritsen, O. G. (2017) · Journal of Applied Phycology · doi:10.1007/s10811-016-1049-3 · Cited by 84
Variation in Lipid Components from 15 Species of Tropical and Temperate Seaweeds
Susanto, E., Fahmi, A. S., Hosokawa, M., & Miyashita, K. (2019) · Marine Drugs · doi:10.3390/md17110630 · Cited by 72
Eucheuma powder as a partial flour replacement and its effect on the properties of sponge cake
Huang, M. Z., & Yang, H. (2019) · LWT · doi:10.1016/j.lwt.2019.04.087 · Cited by 72
Toxicological effects of marine seaweeds: a cautious insight for human consumption
Kumar, M. S., & Sharma, S. A. (2021) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2020.1738334 · Cited by 70
Ponthier, E., Domı́nguez, H., & Torres, M. D. (2020) · Algal Research · doi:10.1016/j.algal.2020.102081 · Cited by 69
Mohammed, H. O., O’Grady, M. N., O’Sullivan, M. G., Hamill, R. M., Kilcawley, K. N., & Kerry, J. P. (2021) · Foods · doi:10.3390/foods10112784 · Cited by 68
Evaluation of Bioactive Compounds in Fresh Edible Seaweeds
Ferraces-Casais, P., Lage-Yusty, M. A., de Quirós, A. R. B., & López-Hernández, J. (2011) · Food Analytical Methods · doi:10.1007/s12161-011-9321-2 · Cited by 68
Villanueva, M. J., Pérez-Cózar, M. L., & Redondo, A. (2013) · Food Chemistry · doi:10.1016/j.foodchem.2013.03.066 · Cited by 66
Nutritional and bioactive compounds of commercialized algae powders used as food supplements
Martínez–Hernández, G. B., Castillejo, N., Carrión‐Monteagudo, M. D. M., Artés, F., & Artés‐Hernández, F. (2017) · Food Science and Technology International · doi:10.1177/1082013217740000 · Cited by 65
Xiong, M., Zheng, S., Bai, T., Chen, D., Qin, W., Zhang, Q. R., Lin, D., Liu, Y., Liu, A., Huang, Z., et al. (2021) · LWT · doi:10.1016/j.lwt.2021.112771 · Cited by 63
Influence of Codium tomentosum Extract in the Properties of Alginate and Chitosan Edible Films
Augusto, A., Dias, J. R., Campos, M. J., Alves, N. M., Pedrosa, R., & Silva, S. (2018) · Foods · doi:10.3390/foods7040053 · Cited by 63
Castillejo, N., Martínez–Hernández, G. B., Goffi, V., Gómez, P. A., Aguayo, E., Artés, F., & Artés‐Hernández, F. (2017) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.8733 · Cited by 62
He, Q., Wang, Q., Zhou, H., Ren, D., He, Y., Cong, H., & Wu, L. (2018) · Cellulose · doi:10.1007/s10570-018-1966-1 · Cited by 61
Balboa, E. M., Gallego-Fábrega, C., Moure, A., & Domı́nguez, H. (2015) · Journal of Applied Phycology · doi:10.1007/s10811-015-0727-x · Cited by 61
Sudirman, S., Hsu, Y.-H., He, J., & Kong, Z. (2018) · PLoS ONE · doi:10.1371/journal.pone.0205252 · Cited by 61
Raspberry dietary fibre: Chemical properties, functional evaluation and prebiotic in vitro effect
Baenas, N., Núñez-Gómez, V., NAVARRO-GONZÁLEZ, I., Sánchez-Martínez, L., García‐Alonso, J., Periago, M. J., & González‐Barrio, R. (2020) · LWT · doi:10.1016/j.lwt.2020.110140 · Cited by 63
Zheng, Y., Li, Y., Xu, J., Gao, G., & Niu, F. (2018) · RSC Advances · doi:10.1039/c7ra13332d · Cited by 60
Begum, Y. A., & Deka, S. C. (2019) · Journal of Food Science and Technology · doi:10.1007/s13197-019-04000-4 · Cited by 60
Shao, P., Chen, X., & Sun, P. (2015) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2014.12.021 · Cited by 59
Sellimi, S., Benslima, A., Barragan‐Montero, V., Hajji, M., & Nasri, M. (2017) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2017.08.007 · Cited by 63
Edible Brown Seaweed in Gluten-Free Pasta: Technological and Nutritional Evaluation
Fradinho, P., Raymundo, A., de Sousa, I. M. N., Domı́nguez, H., & Torres, M. D. (2019) · Foods · doi:10.3390/foods8120622 · Cited by 61
Red Seaweeds as a Source of Nutrients and Bioactive Compounds: Optimization of the Extraction
Carpena, M., Caleja, C., Pereira, E., Pereira, C., Ćirić, A., Sokóvić, M., Soria-López, A., Fraga‐Corral, M., Simal‐Gándara, J., Ferreira, I. C. F. R., et al. (2021) · Chemosensors · doi:10.3390/chemosensors9060132 · Cited by 57
Asparagopsis armata and Sphaerococcus coronopifolius as a natural source of antimicrobial compounds
Pintéus, S., Alves, C., Monteiro, H. R., Araújo, E. D. S., Horta, A., & Pedrosa, R. (2015) · World Journal of Microbiology and Biotechnology · doi:10.1007/s11274-015-1797-2 · Cited by 60
Gómez‐Ordóñez, E., Jiménez‐Escrig, A., & Rupérez, P. (2012) · Food Chemistry · doi:10.1016/j.foodchem.2012.04.138 · Cited by 55
Self-citationChemical structure of sulfated polysaccharides from brown seaweed (Turbinaria turbinata)
Hammed, A. M., Jaswir, I., Şimşek, Ş., Amid, A., & Alam, M. Z. (2016) · International Journal of Food Properties · doi:10.1080/10942912.2016.1211144 · Cited by 56
Biopolysaccharides for Skin Hydrating Cosmetics
Kanlayavattanakul, M., & Lourith, N. (2015) · Springer eBooks · doi:10.1007/978-3-319-16298-0_29 · Cited by 56
Seaweeds in bakery and farinaceous foods: A mini-review
Vilma Quitral, R., Sepúlveda, M., Gamero-Vega, G., & Jiménez, P. (2021) · International Journal of Gastronomy and Food Science · doi:10.1016/j.ijgfs.2021.100403 · Cited by 59
Choudhary, B., Khandwal, D., Gupta, N. K., Patel, J., & Mishra, A. (2023) · Plants · doi:10.3390/plants12122302 · Cited by 58
Yuan, D., Xu, Y., Kong, B., Cao, C., Zhang, F., Xia, X., Zhang, H., Liu, Q., & Zhao, J. (2022) · Meat Science · doi:10.1016/j.meatsci.2022.109044 · Cited by 53
Ahmad, F., Sulaiman, M. R., Saimon, W., Chye, F. Y., & Matanjun, P. (2012) · UMS Institutional Repository (Universiti Malaysia Sabah) · Cited by 53
Ding, Q., Li, Z., Wu, W., Su, Y., Sun, N., Luo, L., Ma, H., & He, R. (2020) · LWT · doi:10.1016/j.lwt.2020.110080 · Cited by 52
Nazarudin, M. F., Alias, N. H., Balakrishnan, S., Hasnan, W. N. I. W., Mazli, N. A. I. N., Ahmad, M. I., Yasin, I. S. M., Isha, A., & Aliyu‐Paiko, M. (2021) · Molecules · doi:10.3390/molecules26175216 · Cited by 60
Nguyen, H. P. T., Morançais, M., Fleurence, J., & Dumay, J. (2016) · Journal of Applied Phycology · doi:10.1007/s10811-016-1024-z · Cited by 52
Tan, Y., Li, S., Li, C., & Liu, S. (2023) · Food Chemistry · doi:10.1016/j.foodchem.2023.135970 · Cited by 51
Polysaccharides in Spirulina platensis Improve Antioxidant Capacity of Chinese‐Style Sausage
Luo, A., Feng, J., Hu, B., Lv, J., Chen, C. O., & Xie, S. (2017) · Journal of Food Science · doi:10.1111/1750-3841.13946 · Cited by 50
In vitro prebiotic effects of seaweed polysaccharides
Chen, X., Sun, Y., Hu, L., Liu, S., Yu, H., Xing, R., Li, R., Wang, X., & Li, P. (2018) · Journal of Oceanology and Limnology · doi:10.1007/s00343-018-6330-7 · Cited by 50
Cornish, M. L., Critchley, A. T., & Mouritsen, O. G. (2015) · Phycologia · doi:10.2216/15-77.1 · Cited by 49
Uribe, E., Vega‐Gálvez, A., Heredia, V., Pastén, A., & Scala, K. C. D. (2017) · Journal of Applied Phycology · doi:10.1007/s10811-017-1240-1 · Cited by 49
Mateos‐Aparicio, I., Martera, G., Goñi, I., Villanueva, M. J., & Redondo, A. (2018) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2018.05.016 · Cited by 48
Shen, S.-G., Lin, Y.-H., Zhao, D.-X., Wu, Y.-K., Yan, R.-R., Zhao, H., Tan, Z., Jia, S., & Han, P.-P. (2019) · Polymers · doi:10.3390/polym11020263 · Cited by 46
Metadata
- Authors
- Gómez-Ordóñez, E., Jiménez-Escrig, A., & Rupérez, P.
- Affiliations
- Consejo Superior de Investigaciones Científicas (ES)
- Corresponding author
- Rupérez, Pilar
- ORCID
- Rupérez, Pilar
- Venue
- Food Research International
- Publisher
- Elsevier BV
- Published
- 2010-11
- Volume
- 43
- Issue
- 9
- Pages
- 2289-2294
- ISSN
- 0963-9969 (ISSN-L)
- OpenAlex
- W2070109773
- Cited by
- 364
- References
- 45
- Citations by year
- 2026: 10 · 2025: 21 · 2024: 29 · 2023: 28 · 2022: 36 · 2021: 36 · 2020: 24 · 2019: 32 · 2018: 31 · 2017: 27 · 2016: 17 · 2015: 26 · 2014: 10 · 2013: 11 · 2012: 13
- FWCI
- 17.79
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Food Research International (publishedVersion)
- DIGITAL.CSIC (Spanish National Research Council (CSIC)) (submittedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Aquatic Science › Seaweed-derived Bioactive Compounds
- Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Nutrient Composition and Product Development
- Keywords
- edible seaweeds, dietary fiber, brown algae, red algae, Himanthalia elongata, Bifurcaria bifurcata, Saccharina latissima, Mastocarpus stellatus, Gigartina pistillata, uronic acid, alginate, fucoidan, laminarin, carrageenan, agar, Klason lignin, cellulose, protein content, ash content, swelling power, water holding capacity, oil retention
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
Are you an author, or do you see a problem with this page? Request a review