Edible Seaweeds of the World

By L. Pereira. 2016

134 citations recorded by the source corpus.

View Paper: https://www.semanticscholar.org/paper/714bf897fec16a48ff430dc85e4d5bb828aced04

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Citations in the corpus

Umami taste, free amino acid composition, and volatile compounds of brown seaweeds (2018, background): “…scientific literature on the amino acid composition of seaweeds (Sánchez-Machado et al., 2004; Dawczynski et al., 2006; MacArtain et al., 2007; Kurihara, 2009; Pereira, 2011; 2016; Pomin, 2012; Mouritsen et al., 2013; Mouritsen, 2013) and even less when combined with quantitative sensory studies.”
A concise review of the brown macroalga Ascophyllum nodosum (Linnaeus) Le Jolis (2020, background): “In rare and exceptional cases, it has been found on rocks and on F. vesiculosus as well (Penot et al. 1993; Pereira 2016).”
The rise of seaweed gastronomy: phycogastronomy (2018, background): “Some books focus on the nutritional composition and possible health benefits of seaweeds, which in this context are often termed sea vegetables (Arasaki and Arasaki 1983, Pereira 2016, 2018).”
Concise review of green algal genus Ulva Linnaeus (2020, background): “Pereira (2016) has listed different edible Ulva species by geographic regions as follows: U. intestinalis, U. lactuca, and U. rotundata in North Atlantic and Mediterranean region; Ulva clathrata, U. linza, and U. rigida in South Atlantic and Caribbean Sea; U. compressa in East Asia (China, Japan,…”
Concise review of Cladophora spp.: macroalgae of commercial interest (2020, background): “…Belarusian, Ukrainian), gałęzatka (Polish, (Starmach 1972)), žabi vlas (Czech), maurarykštė (Lithuanian), Seebälle (German), karevetikas (Estonian), vandhår (Danish), grønndusker (Norwegian), rotswier (Dutch), pelillo, espinaca de mar (Spanish), シオグサmarimo (Japanese), kai (Thai) (Pereira 2016).”