Cited by 104Phase Equilibria and ThermodynamicsSeaweed-derived Bioactive CompoundsAlgal biology and biofuel production

Temperature and pressure effects on supercritical carbon dioxide extraction of n-3 fatty acids from red seaweed

Cheung, P·1999·Food Chemistry

Integrity signals

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Crossref · 10.1016/s0308-8146(98)00210-6

Cites

12 of 12 references verified0 citation errors · 0 not checkable

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Authors
Cheung, P.
Affiliations
Chinese University of Hong Kong (HK)
Corresponding author
Cheung, P
Venue
Food Chemistry
Publisher
Elsevier BV
Published
1999-05
Volume
65
Issue
3
Pages
399-403
ISSN
0308-8146 (ISSN-L)
OpenAlex
W2003539230
Cited by
104
References
12
Citations by year
2026: 2 · 2025: 5 · 2024: 5 · 2023: 2 · 2022: 5 · 2021: 8 · 2020: 7 · 2019: 5 · 2018: 9 · 2017: 8 · 2016: 4 · 2015: 6 · 2014: 3 · 2013: 6 · 2012: 5
FWCI
1.07
Type
journal article
Language
en
Open access
closed
Locations
Food Chemistry (publishedVersion)
Funders
Chinese University of Hong Kong
Topics
  • Physical Sciences › Engineering › Biomedical Engineering › Phase Equilibria and Thermodynamics
  • Life Sciences › Agricultural and Biological Sciences › Aquatic Science › Seaweed-derived Bioactive Compounds
  • Physical Sciences › Energy › Renewable Energy, Sustainability and the Environment › Algal biology and biofuel production
Keywords
supercritical CO2 extraction, omega-3 fatty acids, red seaweed, algal lipids, temperature effects, pressure effects, fatty acid solubility, polyunsaturated fatty acids, saturated fatty acids, fatty acid composition

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