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Bioactive potential and possible health effects of edible brown seaweedsGUPTA, Shilpi; ABU-GHANNAM, Nissreen.Trends in food science & technology (Regular ed.). 2011, Vol 22, Num 6, pp 315-326, issn 0924-2244, 12 p.Article

Influenza Virus Neuraminidase Inhibitory Activity of Phlorotannins from the Edible Brown Alga Ecklonia cavaYOUNG BAE RYU; HYUNG JAE JEONG; SO YOUNG YOON et al.Journal of agricultural and food chemistry (Print). 2011, Vol 59, Num 12, pp 6467-6473, issn 0021-8561, 7 p.Article

Comparative Antioxidant Activity of Edible Japanese Brown SeaweedsWIDJAJA-ADHI AIRANTHI, M. K; HOSOKAWA, Masashi; MIYASHITA, Kazuo et al.Journal of food science. 2011, Vol 76, Num 1, issn 0022-1147, C104-C111Article

A new approach for rhenium(VII) recovery by using modified brown algae Laminaria japonica adsorbentYING XIONG; JIA XU; WEIJUN SHAN et al.Bioresource technology. 2013, Vol 127, pp 464-472, issn 0960-8524, 9 p.Article

Edible Japanese seaweed, wakame (Undaria pinnatifida) as an ingredient in pasta: Chemical, functional and structural evaluationPRABHASANKAR, P; GANESAN, P; BHASKAR, N et al.Food chemistry. 2009, Vol 115, Num 2, pp 501-508, issn 0308-8146, 8 p.Article

Algues : une nouvelle source de fibres = Edible alga : a nnew source of diet fibersLANGLEY-DANYSZ, P.RIA. Revue économique et technique de l'industrie alimentaire européenne. 1997, Num 570, pp 38-41, issn 0035-4244, 3 p.Article

LES ALGUES COMESTIBLES, FOURNISSEUR PRIVILÉGIÉ D'IODEBOISVERT, Clotilde.La Phytothérapie européenne. 2014, Num 81, issn 1628-6847, p. 16Article

Antioxidant properties of dried product of 'haba-nori', an edible brown alga, Petalonia binghamiae (J. Agaradh) VinogradovaKUDA, Takashi; HISHI, Tomoko; MAEKAWA, Sayuri et al.Food chemistry. 2006, Vol 98, Num 3, pp 545-550, issn 0308-8146, 6 p.Article

Antioxidant compounds in edible brown seaweedsRODRIGUEZ-BERNALDO DE QUIROS, A; FRECHA-FERREIRO, S; VIDAL-PEREZ, A. M et al.European food research & technology (Print). 2010, Vol 231, Num 3, pp 495-498, issn 1438-2377, 4 p.Article

Evaluation of nutritional quality and food safety of seaweeds of IndiaKAMATHAM AKHILENDER NAIDU; AKHILESH TEWARI; JOSHI, H. V et al.Journal of food safety. 1993, Vol 13, Num 2, pp 77-90, issn 0149-6085Article

Dietary fibre and physicochemical properties of several edible seaweeds from the northwestern Spanish coastGOMEZ-ORDONEZ, Eva; JIMENEZ-ESCRIG, Antonio; RUPEREZ, Pilar et al.Food research international. 2010, Vol 43, Num 9, pp 2289-2294, issn 0963-9969, 6 p.Article

Texture improvement of combu, an edible product of dried fronds of Laminaria sp. by seasoningsNAKAGAWA, S; OKUDA, H.Nippon Shokuhin Kagaku Kogaku Kaishi. 1998, Vol 45, Num 9, pp 517-525, issn 1341-027XArticle

Effect of different rehydration temperatures on the moisture, content of phenolic compounds, antioxidant capacity and textural properties of edible Irish brown seaweedCOX, Sabrina; GUPTA, Shilpi; ABU-GHANNAM, Nissreen et al.Lebensmittel - Wissenschaft + Technologie. 2012, Vol 47, Num 2, pp 300-307, issn 0023-6438, 8 p.Article

Nutritional and Antioxidant Properties of Different Brown and Red Spanish Edible SeaweedsCOFRADES, S; LOPEZ-LOPEZ, I; BRAVO, L et al.Food science and technology international. 2010, Vol 16, Num 5, pp 361-370, issn 1082-0132, 10 p.Article

Antioxidant potential of solvent extracts of Kappaphycus alvarezii (Doty) Doty : An edible seaweedSURESH KUMAR, K; GANESAN, K; SUBBA RAO, P. V et al.Food chemistry. 2008, Vol 107, Num 1, pp 289-295, issn 0308-8146, 7 p.Article

Arsenosugars in raw and cooked edible seaweed : Characterization and bioaccessibilityALMELA, Concepcion; LAPARRA, José Moisés; VELEZ, Dinoraz et al.Journal of agricultural and food chemistry (Print). 2005, Vol 53, Num 18, pp 7344-7351, issn 0021-8561, 8 p.Article

A novel technique for propagation of Porphyra yezoensis ueda blades in suspension cultures via monosporesHAFTING, J. T.Journal of applied phycology. 1999, Vol 11, Num 4, pp 361-367, issn 0921-8971Article

La 3e voie de l'algue alimentaire = The third application of edible algaeMOREL, F.Process (Cesson-Sévigné). 1996, Num 1112, issn 0998-6650, p. 33Article

Calorimetric measurements on the swelling of seaweedMIYAGAWA, K; OGAWA, I; YAMANO, H et al.Thermochimica acta. 1995, Vol 257, pp 75-82, issn 0040-6031Article

A Physicochemical Study of AI(+3) Interactions with Edible Seaweed Biomass in Acidic WatersLODEIRO, Pablo; LOPEZ-GARCIA, Marta; HERRERO, Luz et al.Journal of food science. 2012, Vol 77, Num 7-9, issn 0022-1147, C987-C993Article

Growth and kinetics of Lactobacillus plantarum in the fermentation of edible Irish brown seaweedsGUPTA, Shilpi; ABU-GHANNAM, Nissreen; SCANNELL, Amalia G. M et al.Food and bioproducts processing. 2011, Vol 89, Num 4, pp 346-355, issn 0960-3085, 10 p.Article

Determination of Water-Soluble Arsenic Compounds in Commercial Edible Seaweed by LC-ICPMSLLORENTE-MIRANDES, Toni; JOSE RUIZ-CHANCHO, Maria; BARBERO, Mercedes et al.Journal of agricultural and food chemistry (Print). 2011, Vol 59, Num 24, pp 12963-12968, issn 0021-8561, 6 p.Article

Masticatory difficulty and mechanical characteristics of kelp snacksKOHYAMA, Kaoru; HATAKEYAMA, Eiko; KOBAYASHI, Satoko et al.Nippon Shokuhin Kagaku Kogaku Kaishi. 2000, Vol 47, Num 11, pp 822-827, issn 1341-027XArticle

Influencia del pH y la hidratación del alga en el extracto de carrageno obtenido a partir del alga Eucheuma cottonii = Effect of pH and dehydration of Algae in an extract of carrageenan from Eucheuma cottoniiCUESTA, M; VELIZ, P; PINERA, R et al.Alimentaria. 1998, Num 295, pp 19-21, issn 0300-5755Article

Comparative studies on the effect of three drying methods on the nutritional composition of seaweed Sargassum hemiphyllum (Turn.) C. AgCHAN, J. C.-C; CHEUNG, P. C.-K; ANG, P. O et al.Journal of agricultural and food chemistry (Print). 1997, Vol 45, Num 8, pp 3056-3059, issn 0021-8561Article

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