Nutritional Composition and Assessment of Gracilaria lemaneiformis Bory

By Xue Wen, C. Peng, C. Peng, Hou-Cheng Zhou, Zhi-fang Lin, G. Lin, Shao-Wei Chen, Ping Li. 2006

85 citations recorded by the source corpus.

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

Bioactive compounds in seaweed: functional food applications and legislation (2011, background): “…fatty acid, respectively) a Jensen and Haug (1956); b Marsham et al. (2007); c Morrissey et al. (2001); d Haug and Jensen (1954); e Dawczynski et al. (2007); f Wen et al. (2006); g McHugh (2003); h Rioux et al. (2007); i Kim et al. (1996); j Herbreteau et al. (1997); k Jensen (1960); l Plaza…”
Algae as nutritional and functional food sources: revisiting our understanding (2016, unknown): “4), along with arachidonic acid (20:4 n-6), particularly in red algae (Norziah and Ching 2000; Wen et al. 2000; Ortiz Fig.”
Lipid, fatty acid, protein, amino acid and ash contents in four Brazilian red algae species (2010, background): “According to the literature, the genus Gracilaria has as the highest amount of saturated FA the palmitic acid (Khotimchenko, 2005; Norziah & Ching, 2000; Vaskowsky, Khotimchenko, Xia, & Hefang, 1996; Wen et al., 2006), however the authors found less quantities comparing with our results.”
Red and green macroalgae for fish and animal feed and human functional food development (2016, unknown): “24 (5) 33–47 (2) 44 (16) 37 (17) 33 (18) 25 (19) Chondrus crispus 20 (20) Gracilaria sp 21 (21) 24 (22) 20–26 (23) 12–22 (24) 19 (25) 10 (26) 31–45 (27) Palmaria sp.”