Application of seaweeds to develop new food products with enhanced shelf-life, quality and health-related beneficial properties

Mitochondrial free radical generation, oxidative stress, and aging

Cadenas, E., & Davies, K. J. A. (2000) · Free Radical Biology and Medicine · doi:10.1016/s0891-5849(00)00317-8 · Cited by 3,010

Dietary fibre and fibre-rich by-products of food processing: Characterisation, technological functionality and commercial applications: A review

Elleuch, M., Bedigian, D., Roiseux, O., Besbes, S., Blecker, C. S., & Attia, H. (2010) · Food Chemistry · doi:10.1016/j.foodchem.2010.06.077 · Cited by 1,715

A comparative study of the anti-inflammatory, anticoagulant, antiangiogenic, and antiadhesive activities of nine different fucoidans from brown seaweeds

Cumashi, A., Ushakova, N. A., Preobrazhenskaya, M. E., D'Incecco, A., Piccoli, A., Totani, L., Tinari, N., Morozevich, G. E., Berman, A. E., Bilan, M. I., et al. (2007) · Glycobiology · doi:10.1093/glycob/cwm014 · Cited by 1,026

Amino acids, fatty acids and dietary fibre in edible seaweed products

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A decade of change in the seaweed hydrocolloids industry

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Marine Bioactives as Functional Food Ingredients: Potential to Reduce the Incidence of Chronic Diseases

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Mineral content of edible marine seaweeds

Rupérez, P. (2002) · Food Chemistry · doi:10.1016/s0308-8146(02)00171-1 · Cited by 701

Total phenolic compounds, radical scavenging and metal chelation of extracts from Icelandic seaweeds

Wang, T., Jónsdóttir, R., & Ólafsdóttir, G. (2009) · Food Chemistry · doi:10.1016/j.foodchem.2009.02.041 · Cited by 699

Biological activities of sulfated polysaccharides from tropical seaweeds

Costa, L. S., Fidelis, G. P., Cordeiro, S. L., Oliveira, R. M., Sabry, D. A., Câmara, R. B. G., Nobre, L. T. D. B., Costa, M. S. S. P., Almeida-Lima, J., Farias, E. H. C., et al. (2010) · Biomedicine & Pharmacotherapy · doi:10.1016/j.biopha.2009.03.005 · Cited by 659

Potential Antioxidant Capacity of Sulfated Polysaccharides from the Edible Marine Brown Seaweed Fucus vesiculosus

Rupérez, P., Ahrazem, O., & Leal, J. A. (2002) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf010908o · Cited by 599

Quality Characteristics and Functional and Antioxidant Capacities of Algae-Fortified Fish Burgers Prepared from Common Barbel ( Barbus barbus )

Hentati, F., Barkallah, M., Atitallah, A. B., Dammak, M., Louati, I., Pierre, G., Fendri, I., Attia, H., Michaud, P., & Abdelkafi, S. (2019) · BioMed Research International · doi:10.1155/2019/2907542 · Cited by 37

Effects of replacing chicken breast meat with Agaricus bisporus mushrooms on the qualities of emulsion-type sausages

Fu, Q., Yang, J., Lv, L., Shen, T., Peng, Y., & Zhang, W. (2023) · LWT · doi:10.1016/j.lwt.2023.114983 · Cited by 36

Structural characteristics of carrageenans of red alga Mastocarpus pacificus from sea of Japan

Kravchenko, A. O., Anastyuk, S. D., Glazunov, V. P., Sokolova, E. V., Isakov, V. V., & Yermak, I. M. (2019) · Carbohydrate Polymers · doi:10.1016/j.carbpol.2019.115518 · Cited by 37

Anti-Obesity Effects of Macroalgae

Gómez‐Zorita, S., González-Arceo, M., Trepiana, J., Eseberri, I., Fernández‐Quintela, A., Milton‐Laskibar, I., Aguirre, L., González, M. A., & Portillo, M. P. (2020) · Nutrients · doi:10.3390/nu12082378 · Cited by 36

Innovative Ultrasound-Assisted Approaches towards Reduction of Heavy Metals and Iodine in Macroalgal Biomass

Fernández, E. N., Sone, I., Astráin-Redín, L., Prabhu, L., Sivertsvik, M., Álvarez, I., & Cebrián, G. (2021) · Foods · doi:10.3390/foods10030649 · Cited by 36

Exploitation of Seaweed Functionality for the Development of Food Products

Kumar, A., Hanjabam, M. D., Kishore, P., Uchoi, D., Panda, S. K., Mohan, C. O., Chatterjee, N. S., Zynudheen, A. A., & RAVISHANKAR, C. N. (2023) · Food and Bioprocess Technology · doi:10.1007/s11947-023-03023-2 · Cited by 36

An Active Peptide-Based Packaging System to Improve the Freshness and Safety of Fish Products: A Case Study

Ambrosio, R. L., Gogliettino, M., Agrillo, B., Proroga, Y. T. R., Balestrieri, M., Gratino, L., Cristiano, D., Palmieri, G., & Anastasio, A. (2022) · Foods · doi:10.3390/foods11030338 · Cited by 35

Chitosan silver nanoparticle inspired seaweed (Gracilaria crassa) biodegradable films for seafood packaging

Ponnusamy, A., R, R. R. S., Roopa, R., & Ashraf, F. (2024) · Algal Research · doi:10.1016/j.algal.2024.103429 · Cited by 34

High pressure processing for the extension of Laminaria ochroleuca (kombu) shelf-life: A comparative study with seaweed salting and freezing

del Olmo, A., Picón, A., & Núñez, M. (2019) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2019.02.007 · Cited by 34

Bioactive Carbohydrate Polymers—Between Myth and Reality

Drira, M., Hentati, F., Babich, O., Sukhikh, S., Larina, V., Sharifian, S., Homaei, A. A., Fendri, I., Lemos, M. F. L., Félix, C., et al. (2021) · Molecules · doi:10.3390/molecules26237068 · Cited by 37

Approaches for reducing the iodine content of the brown seaweed Saccharina latissima—effects on sensory properties

Krook, J. L., Duinker, A., Larssen, W. E., Birkeland, I. M., Skeie, S. B., Horn, S. J., & Stévant, P. (2023) · Journal of Applied Phycology · doi:10.1007/s10811-023-02974-5 · Cited by 40

Bilayer coatings for extension of the shelf life of fish fillets: Incorporating seaweed sulfated polysaccharides in chitosan‐alginate LbL structures

Khorami, F., Babaei, S., Valizadeh, S., Naseri, M., & Golmakani, M. (2024) · Food Science & Nutrition · doi:10.1002/fsn3.3934 · Cited by 34

Those tasty weeds

Mouritsen, O. G. (2016) · Journal of Applied Phycology · doi:10.1007/s10811-016-0986-1 · Cited by 33

Cross-processing herring and salmon co-products with agricultural and marine side-streams or seaweeds produces protein isolates more stable towards lipid oxidation

Zhang, J., Abdollahi, M., Alminger, M., & Undeland, I. (2022) · Food Chemistry · doi:10.1016/j.foodchem.2022.132314 · Cited by 33

Evolution of volatile compounds and sensory characteristics of edible green seaweed (Ulva rigida) during storage at different temperatures

Sánchez‐García, F., Mirzayeva, A., Roldán, A., Castro, R., Palacios, V. M., Barroso, C. G., & Durán, E. (2019) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.9808 · Cited by 33

Mushrooms, Seaweed, and Their Derivatives as Functional Feed Additives for Aquaculture: An Updated View

Doan, H. V., Hoseinifar, S. H., Esteban, M. Á., Dadar, M., & Thu, T. T. N. (2019) · Studies in natural products chemistry · doi:10.1016/b978-0-444-64185-4.00002-2 · Cited by 32

Effect of Microalgae Incorporation on Quality Characteristics and Functional and Antioxidant Capacities of Ready-to-Eat Fish Burgers Made from Common Carp (Cyprinus carpio)

Atitallah, A. B., Hentati, F., Dammak, M., Hadrich, B., Fendri, I., Ayadi, M. A., Michaud, P., Abdelkafi, S., & Barkallah, M. (2019) · Applied Sciences · doi:10.3390/app9091830 · Cited by 32

Volatile compounds and odour characteristics during long-term storage of kombu seaweed (Laminaria ochroleuca) preserved by high pressure processing, freezing and salting

López-Pérez, O., del Olmo, A., Picón, A., & Núñez, M. (2019) · LWT · doi:10.1016/j.lwt.2019.108710 · Cited by 32

Comprehensive Lipidomic Analysis of Three Edible Brown Seaweeds Based on Reversed-Phase Liquid Chromatography Coupled with Quadrupole Time-of-Flight Mass Spectrometry

Wang, H., Yang, L., Wang, X., Cong, P., Xu, J., & Xue, C. (2022) · Journal of Agricultural and Food Chemistry · doi:10.1021/acs.jafc.1c07513 · Cited by 31

Seasonal Evaluation of Phlorotannin-Enriched Extracts from Brown Macroalgae Fucus spiralis

Almeida, B., Barroso, S., Ferreira, A. S. D., Adão, P., Mendes, S., & Gil, M. M. (2021) · Molecules · doi:10.3390/molecules26144287 · Cited by 31

Ecklonia cava (Laminariales) and Sargassum horneri (Fucales) synergistically inhibit the lipopolysaccharide-induced inflammation via blocking NF-κB and MAPK pathways

Sanjeewa, K. K. A., Fernando, I. P. S., Kim, S.-Y., Kim, W.-S., Ahn, G., Jee, Y., & Jeon, Y. (2019) · ALGAE · doi:10.4490/algae.2019.34.2.10 · Cited by 31

New trends for macroalgal natural products applications

Cikoš, A.-M., Jerković, I., Molnar, M., Šubarić, D., & Jokić, S. (2019) · Natural Product Research · doi:10.1080/14786419.2019.1644629 · Cited by 30

Assessment of long-term effects of the macroalgae Ulva ohnoi included in diets on Senegalese sole (Solea senegalensis) fillet quality

Sáez, M. I., Vizcaíno, A. J., Galafat, A., Anguís, V., Fernández‐Díaz, C., Balebona, M. C., Alarcón, F. J., & Martínez, T. F. (2020) · Algal Research · doi:10.1016/j.algal.2020.101885 · Cited by 29

Potential benefits of high-added-value compounds from aquaculture and fish side streams on human gut microbiota

Wang, M., Zhou, J., Selma‐Royo, M., Simal‐Gándara, J., Collado, M. C., & Barba, F. J. (2021) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2021.04.017 · Cited by 29

Natural Extracts as Inhibitors of Microorganisms and Lipid Oxidation in Emulsion Sausage during Storage

Lee, J., Sung, J.-M., Cho, H. J., Woo, S., Kang, M., Yong, H. I., Kim, T., Lee, H., & Choi, Y. (2021) · Food Science of Animal Resources · doi:10.5851/kosfa.2021.e58 · Cited by 28

Expanding our food supply: underutilized resources and resilient processing technologies

Knorr, D., & Augustin, M. A. (2024) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.13740 · Cited by 27

Effects of Seasonal Variability on the Physicochemical, Biochemical, and Nutritional Composition of Western Peninsular Malaysia Gracilaria manilaensis

Aroyehun, A. Q. B., Palaniveloo, K., Ghazali, F., Rizman‐Idid, M., & Razak, S. A. (2019) · Molecules · doi:10.3390/molecules24183298 · Cited by 27

Dietary Green Seaweed Compromises Overall Feed Conversion Efficiency but not Blood Parameters and Meat Quality and Stability in Broiler Chickens

Matshogo, T. B., Mnisi, C. M., & Mlambo, V. (2020) · Agriculture · doi:10.3390/agriculture10110547 · Cited by 27

Comparison Study of an Optimized Ultrasound-Based Method versus an Optimized Conventional Method for Agar Extraction, and Protein Co-Extraction, from Gelidium sesquipedale

Barrio, L. P. G., Cabral, E. M., Zhao, M. L., Álvarez, C., Senthamaraikannan, R., Babu, R. P., Tiwari, U., Curtin, J. F., & Tiwari, B. K. (2022) · Foods · doi:10.3390/foods11060805 · Cited by 27

Effects of Salt Reduction and the Inclusion of Seaweed (Kappaphycus alvarezii) on the Physicochemical Properties of Chicken Patties

Pindi, W., Qin, L. W., Sulaiman, N. S., Zaini, H. M., Munsu, E., Wahab, N. A., & Noor, N. Q. I. M. (2023) · Applied Sciences · doi:10.3390/app13095447 · Cited by 27

Enriched feeds with iodine and selenium from natural and sustainable sources to modulate farmed gilthead seabream (Sparus aurata) and common carp (Cyprinus carpio) fillets elemental nutritional value

Barbosa, V., Maulvault, A. L., Anacleto, P., Santos, M., Mai, M., Oliveira, H., Delgado, I. M., Coelho, I., Barata, M., Araújo, R. L., et al. (2020) · Food and Chemical Toxicology · doi:10.1016/j.fct.2020.111330 · Cited by 27

Macroalgae-derived bioactive compounds for functional food and pharmaceutical applications—a critical review

Kaur, M., Shitanaka, T., Surendra, K. C., & Khanal, S. K. (2024) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2024.2384643 · Cited by 26

Development and characterization of bamboo fiber reinforced biopolymer films

Khalil, H. P. S. A., Hazwan, C. M., Khairunnisa, A., Owolabi, F. A. T., Asniza, M., Rizal, S., Fazita, M. R. N., & Paridah, M. T. (2018) · Materials Research Express · doi:10.1088/2053-1591/aad2a0 · Cited by 26

Seaweed-Based Recipes for Food, Health-Food Applications, and Innovative Products Including Meat and Meat Analogs

Yesuraj, D., Deepika, C., Ravishankar, G. A., & Rao, A. R. (2022) · Springer eBooks · doi:10.1007/978-3-030-92174-3_14 · Cited by 26

Analysis of Antioxidant Lipids in Five Species of Dietary Seaweeds by Liquid Chromatography/Mass Spectrometry

Gowda, S. G. B., Yifan, C., Gowda, D., Tsuboi, Y., Chiba, H., & Hui, S. (2022) · Antioxidants · doi:10.3390/antiox11081538 · Cited by 26

Bioactive Compounds from Brown Algae Alleviate Nonalcoholic Fatty Liver Disease: An Extensive Review

Wu, Y., Jin, X., Zhang, Y., Liu, J., Wu, M., & Tong, H. (2023) · Journal of Agricultural and Food Chemistry · doi:10.1021/acs.jafc.2c06578 · Cited by 26

Invasive Seaweed Rugulopteryx okamurae: A Potential Source of Bioactive Compounds with Antioxidant Activity

Belhadj, R. N. A., Mellinas, C., Jiménez, A., Bordehore, C., & Garrigós, M. C. (2024) · Antioxidants · doi:10.3390/antiox13111298 · Cited by 25

Amaranth as a bread enriching ingredient

Derkanosova, N. M., Stakhurlova, A. A., Pshenichnaya, I., Ponomareva, I. N., Peregonchaya, O. V., & Sokolova, S. A. (2020) · Foods and raw materials · doi:10.21603/2308-4057-2020-2-223-231 · Cited by 25

Influence of Seaweeds on the Quality of Pasta as a Plant-Based Innovative Food

Aínsa, A., Honrado, A., Marquina, P. L., Beltrán, J. A., & Calanche, J. (2022) · Foods · doi:10.3390/foods11162525 · Cited by 24

Ultrasound-assisted extraction and in vitro simulated digestion of Porphyra haitanensis proteins exhibiting antioxidative and α-glucosidase inhibitory activity

Wen, L., Tan, S., Zeng, L., Wang, Z., Ke, X.-Y., Zhang, Z., Tang, H., Guo, H., & Xia, E.-Q. (2020) · Journal of Food Measurement & Characterization · doi:10.1007/s11694-020-00564-4 · Cited by 23

Traditional Knowledge and Modern Motivations for Consuming Seaweed (Limu) in Samoa

Tiitii, U., Paul, N. A., Burkhart, S., Larson, S., & Swanepoel, L. (2022) · Sustainability · doi:10.3390/su14106212 · Cited by 23

Utilization of seaweed composite flour (Kappaphycus alvarezii) in the development of steamed bun

Mamat, H., Ling, Y. Y., Aziz, A. H. A., Wahab, N. A., Rosli, R. G. M., Sarjadi, M. S., Zainol, M. K. M., Putra, N. R., & Yunus, M. A. C. (2023) · Journal of Applied Phycology · doi:10.1007/s10811-023-02989-y · Cited by 23

Physicochemical Changes of Air-Dried and Salt-Processed Ulva rigida over Storage Time

Pinheiro, V. F., Marçal, C., Abreu, H., Lopes‐da‐Silva, J. A., Silva, A. M. S., & Cardoso, S. M. (2019) · Molecules · doi:10.3390/molecules24162955 · Cited by 23

Seaweed components, properties, and applications

Padam, B. S., & Chye, F. Y. (2020) · Elsevier eBooks · doi:10.1016/b978-0-12-817943-7.00002-0 · Cited by 25

Antihypertensive and Probiotic Effects of Hidakakombu (Saccharina angustata) Fermented by Lacticaseibacillus casei 001

Sekine, T., Nagai, H., & Hamada‐Sato, N. (2021) · Foods · doi:10.3390/foods10092048 · Cited by 22

Enhancement of Lipid Stability and Acceptability of Canned Seafood by Addition of Natural Antioxidant Compounds to the Packing Medium—A Review

Aubourg, S. P. (2023) · Antioxidants · doi:10.3390/antiox12020245 · Cited by 22

Comparison of the Effects of Enzymolysis Seaweed Powder and Saccharomyces boulardii on Intestinal Health and Microbiota Composition in Kittens

Zhang, M., Mo, R., Li, M., Qu, Y., Wang, H., Liu, T., Liu, P., & Wu, Y. (2023) · Metabolites · doi:10.3390/metabo13050637 · Cited by 22

Recent advances in applications of marine hydrocolloids for improving bread quality

Ishaq, A., Nadeem, M., Ahmad, R., Ahmed, Z., & Khalid, N. (2023) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2023.109424 · Cited by 22

Probiotic dynamics during the fermentation of milk supplemented with seaweed extracts: The effect of milk constituents

del Olmo, A., Picón, A., & Núñez, M. (2019) · LWT · doi:10.1016/j.lwt.2019.03.006 · Cited by 22

Sustainable exploitation of macroalgae species from Chilean coast: Characterization and food applications

Caballero, E., Flores, A., & Olivares, A. (2021) · Algal Research · doi:10.1016/j.algal.2021.102349 · Cited by 22

Seaweed in the Diet as a Source of Bioactive Metabolites and a Potential Natural Immunity Booster: A Comprehensive Review

Mandal, A. K., Parida, S., Behera, A. K., Adhikary, S. P., Lukatkin, A. A., Lukatkin, A. S., & Jena, M. (2025) · Pharmaceuticals · doi:10.3390/ph18030367 · Cited by 22

Microwave-assisted extraction of lipids, carotenoids, and other compounds from marine resources

Zhou, X., Ding, W., & Jin, W. (2021) · Elsevier eBooks · doi:10.1016/b978-0-12-820096-4.00012-2 · Cited by 21

Consumer perception of salt‐reduced bread with the addition of brown seaweed evaluated under blinded and informed conditions

Gorman, M., Moss, R. H., Barker, S., Falkeisen, A., Knowles, S., & McSweeney, M. B. (2023) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.12473 · Cited by 22

Life cycle assessment of macroalgal ecoindustrial systems

Thomsen, M., & Zhang, X. (2020) · Elsevier eBooks · doi:10.1016/b978-0-12-817943-7.00023-8 · Cited by 25

Effect of different cooking methods on sea lettuce ( Ulva rigida ) volatile compounds and sensory properties

Sánchez‐García, F., Mirzayeva, A., Roldán, A., Castro, R., Palacios, V. M., Barroso, C. G., & Durán, E. (2020) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.10705 · Cited by 20

Algal proteins for sustainable nutrition and functional food innovation

Saeed, F., Tul Zohra, K., Naveed, K., Zia, A., Khaliq, M., Noor, Z., Khaliq, K., & Ali, M. A. (2025) · Applied Food Research · doi:10.1016/j.afres.2025.100752 · Cited by 19

On-line speciation analysis of arsenic compounds in commercial edible seaweed by HPLC–UV-thermo-oxidation-HG-AFS

Camurati, J. R., Londonio, A., Smichowski, P., & Salomone, V. N. (2021) · Food Chemistry · doi:10.1016/j.foodchem.2021.129725 · Cited by 19

Seaweeds: Potential Applications of the Aquatic Vegetables to Augment Nutritional Composition, Texture, and Health Benefits of Food and Food Products

Debbarma, J., Viji, P., Badireddy, M. R., & Ravishankar, C. N. (2022) · Springer eBooks · doi:10.1007/978-3-030-92174-3_1 · Cited by 19

Optimization of Biscuit Enrichment with the Incorporation of Arthrospira platensis: Nutritional and Sensory Approach

Gün, D., Çelekli, A., Bozkurt, H., & Kaya, S. (2022) · Journal of Applied Phycology · doi:10.1007/s10811-022-02702-5 · Cited by 18

Volatile compounds and odour characteristics of five edible seaweeds preserved by high pressure processing: Changes during refrigerated storage

López-Pérez, O., del Olmo, A., Picón, A., & Núñez, M. (2020) · Algal Research · doi:10.1016/j.algal.2020.102137 · Cited by 18

Feasibility of United Arab Emirates Native Seaweed Ulva intestinalis as a Food Source: Study of Nutritional and Mineral Compositions

Farzanah, R., Clausen, M. P., Arnspang, E. C., Schmidt, J. E., & Bastidas‐Oyanedel, J. (2022) · Phycology · doi:10.3390/phycology2010008 · Cited by 18

Barriers and enablers for engagement in a new aquaculture activity: An example from seaweed initiatives in Samoa

Larson, S., Anderson, C., Tiitii, U., Madar, L., Tanielu, E., Paul, N. A., & Swanepoel, L. (2023) · Aquaculture · doi:10.1016/j.aquaculture.2023.739328 · Cited by 18

Sustainable chitosan nanoemulsion coatings/films with agri-food byproducts: advances, composition, production methods and applications in food preservation

Chaudhary, S. (2023) · Journal of Food Measurement & Characterization · doi:10.1007/s11694-023-02293-w · Cited by 18

Recent Advances in Edible Seaweeds: Ingredients of Functional Food Products, Potential Applications, and Food Safety Challenges

Ali, M. Q., Azhar, M. A., Munaim, M. S. A., Ruslan, N. F., Noormazlinah, A., & Noman, A. E. (2025) · Food and Bioprocess Technology · doi:10.1007/s11947-025-03758-0 · Cited by 18

Application of chemometric techniques: An innovative approach to discriminate two seaweed cultivars by physico-functional properties

Charles, A. L., & Alamsjah, M. A. (2019) · Food Chemistry · doi:10.1016/j.foodchem.2019.03.051 · Cited by 18

Versatility of the Humble Seaweed in Biomanufacturing

Ditchburn, J., & Carballeira, C. (2019) · Procedia Manufacturing · doi:10.1016/j.promfg.2019.02.187 · Cited by 18

Optimization of Extraction Conditions for Gracilaria gracilis Extracts and Their Antioxidative Stability as Part of Microfiber Food Coating Additives

Reboleira, J., Ganhão, R., Mendes, S., Adão, P., Andrade, M. A., Vilarinho, F., Sanches-Silva, A. T., Sousa, D., Mateus, A., & Bernardino, S. M. S. A. (2020) · Molecules · doi:10.3390/molecules25184060 · Cited by 18

Characterization and gelling properties of a bioactive extract from Ascophyllum nodosum obtained using a chemical-free approach

Gómez‐Mascaraque, L. G., Martínez‐Sanz, M., Martínez-López, R., Martínez‐Abad, A., Panikuttira, B., López‐Rubio, A., Tuohy, M. G., Hogan, S. A., & Brodkorb, A. (2021) · Current Research in Food Science · doi:10.1016/j.crfs.2021.05.005 · Cited by 17

The Impacts of Urbanization and Dietary Knowledge on Seaweed Consumption in China

Peng, J., Min, S., Qing, P., & Yang, M. (2021) · Foods · doi:10.3390/foods10061373 · Cited by 18

Insights into the structuring ability of two brown seaweeds (Laminaria digitata and Saccharina latissima) for applications as natural texturisers

Souto-Prieto, A., Martínez‐Sanz, M., Ferreiro, T., Parada-Pena, P., Abuin-Arias, L., Cobos, Á., & López-Sánchez, P. (2024) · Algal Research · doi:10.1016/j.algal.2024.103548 · Cited by 17

Antioxidant Activity of Sulfated Seaweeds Polysaccharides by Novel Assisted Extraction

Wu, S.-C. (2017) · InTech eBooks · doi:10.5772/intechopen.69633 · Cited by 17

Literature review: potential and opportunities for the development of seaweed agro-industry

Sudarwati, W., Hardjomidjojo, H., Machfud, & Setyaningsih, D. (2020) · IOP Conference Series Earth and Environmental Science · doi:10.1088/1755-1315/472/1/012063 · Cited by 17

Is There a Potential US Market for Seaweed-Based Products? A Framed Field Experiment on Consumer Acceptance

Li, T., Ahsanuzzaman, & Messer, K. D. (2021) · Marine Resource Economics · doi:10.1086/714422 · Cited by 17

Anti-Aging Potential of Novel Cookies from Sea Grapes in Mice Fed on Cholesterol- and Fat-Enriched Diet: In Vitro with In Vivo Study

Ngadiarti, I., Nurkolis, F., Handoko, M. N., Perdana, F., Permatasari, H. K., Taslim, N. A., Mayulu, N., Wewengkang, D. S., Noor, S. L., Batubara, S. C., et al. (2021) · Heliyon · doi:10.1016/j.heliyon.2022.e09348 · Cited by 17

Proximate and physical analyses of crackers incorporated with red seaweed, Kappaphycus alvarezii

Aganduk, A. A., Matanjun, P., Tan, T. S., & Khor, B. (2023) · Journal of Applied Phycology · doi:10.1007/s10811-023-03022-y · Cited by 17

Aquatic plants as a natural source of antimicrobial and functional ingredients

Pooja, K., Rani, S., Rana, V., & Pal, G. K. (2020) · Elsevier eBooks · doi:10.1016/b978-0-12-818593-3.00003-8 · Cited by 16

Progress in the application of novel cryoprotectants for the stabilization of myofibrillar proteins

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