seaweed ulva sea lettuce
Selected indexed studies
- The green seaweed Ulva: tomorrow's "wheat of the sea" in foods, feeds, nutrition, and biomaterials. (Crit Rev Food Sci Nutr, 2025) [PMID:38979936]
- Ulva: An emerging green seaweed model for systems biology. (J Phycol, 2023) [PMID:37256696]
- Effect of different cooking methods on sea lettuce (Ulva rigida) volatile compounds and sensory properties. (J Sci Food Agric, 2021) [PMID:32748952]
_Worker-drafted node — pending editorial review._
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Sources
- Chemical profiling of the Arctic sea lettuce Ulva lactuca (Chlorophyta) mass-cultivated on land under controlled conditions for food applications. (2021) pubmed
- Effect of different cooking methods on sea lettuce (Ulva rigida) volatile compounds and sensory properties. (2021) pubmed
- In vitro digestibility and Caco-2 cell bioavailability of sea lettuce (Ulva fenestrata) proteins extracted using pH-shift processing. (2021) pubmed
- The green seaweed Ulva: tomorrow's "wheat of the sea" in foods, feeds, nutrition, and biomaterials. (2025) pubmed
- Ulva: An emerging green seaweed model for systems biology. (2023) pubmed
- Ulva Seaweed-Derived Ulvan: A Promising Marine Polysaccharide as a Sustainable Resource for Biomaterial Design. (2025) pubmed
- Green seaweed Ulva spp. bioprocessing: Bioactive molecules, emerging extraction technologies, and industrial applications in the circular bioeconomy. (2026) pubmed
- A molecular toolkit for the green seaweed Ulva mutabilis. (2021) pubmed
- From model organism to application: Bacteria-induced growth and development of the green seaweed Ulva and the potential of microbe leveraging in algal aquaculture. (2023) pubmed
- Alteromonas algae sp. nov. and Alteromonas ulvae sp. nov., isolated from the seaweed Ulva prolifera dominating green tides in the Yellow Sea. (2025) pubmed