seaweed wakame fresh
Selected indexed studies
- Rapid identification of volatile compounds in fresh seaweed. (Talanta, 2013) [PMID:24054664]
- Acceptable Inclusion Levels for Selected Brown and Red Irish Seaweed Species in Pork Sausages. (Foods, 2022) [PMID:35627092]
- Fucoxanthin as the major antioxidant in Hijikia fusiformis, a common edible seaweed. (Biosci Biotechnol Biochem, 1999) [PMID:10227153]
_Worker-drafted node — pending editorial review._
Connections
No connections recorded yet.
Sources
- Rapid identification of volatile compounds in fresh seaweed. (2013) pubmed
- Acceptable Inclusion Levels for Selected Brown and Red Irish Seaweed Species in Pork Sausages. (2022) pubmed
- Fucoxanthin as the major antioxidant in Hijikia fusiformis, a common edible seaweed. (1999) pubmed
- Bacterial diversity in six species of fresh edible seaweeds submitted to high pressure processing and long-term refrigerated storage. (2021) pubmed
- Microbiological Contamination of Ready-to-Eat Algae and Evaluation of Bacillus cereus Behavior by Microbiological Challenge Test. (2021) pubmed
- Spatio-temporal features of microplastics pollution in macroalgae growing in an important mariculture area, China. (2020) pubmed
- Analysis of Flavor Differences Between Undaria pinnatifida Produced Using Different Processing Methods and from Different Origins Based on GC-IMS. (2025) pubmed
- Natural vitamin B12 and fucose supplementation of green smoothies with edible algae and related quality changes during their shelf life. (2018) pubmed
- Influence of extractive solvents on lipid and fatty acids content of edible freshwater algal and seaweed products, the green Microalga Chlorella kessleri and the Cyanobacterium Spirulina platensis. (2014) pubmed