Chemical composition and microbiological assays of marine algae Enteromorpha spp. as a potential food source

By M. Aguilera-Morales, M. Casas-Valdez, S. Carrillo-Domínguez, B. González‐Acosta, F. Pérez-Gil. 2005

198 citations recorded by the source corpus.

Subfields: Aquatic Science, Food Science, Oceanography

View Paper: https://www.semanticscholar.org/paper/7e5bbcbc1f9fe5f9e8c9bb5aee9b2abeebc096e9

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Citations in the corpus

• Nutritional value of selected macroalgae (2011, result): “62%, Table 2) in the present study is higher than the one published for the genus by other authors (3–14%, see Dere et al. 2003; McDermid and Stuercke 2003; Aguilera-Morales et al. 2005; Renaud and Luong-Van 2006; Chakraborty and Santra 2008).”
• Lipid, fatty acid, protein, amino acid and ash contents in four Brazilian red algae species (2010, background): “, 2006) and they can be eaten in raw salads, soups, cookies, meals and condiments (Aguilera-Morales et al., 2005).”