Functional and nutritional value of the Chilean seaweeds Codium fragile, Gracilaria chilensis and Macrocystis pyrifera

By J. Ortiz, E. Uquiche, P. Robert, N. Romero, V. Quitral, Catherine Llantén. 2009

167 citations recorded by the source corpus.

Subfields: Aquatic Science, Plant Science

View Paper: https://www.semanticscholar.org/paper/815b1b5fb6140941941b14c942570535985d18a0

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In Aquatic Science

1. M. Kharbach
2. A. Essamri
3. R. Seghiri

Citations in the corpus

• Functional Composition, Nutritional Properties, and Biological Activities of MoroccanSpirulinaMicroalga (2019, background): “In addition, it was lower than that reported in edible seaweeds which ranged from 20 to 68% [36, 37, 43].”
• Algae as nutritional and functional food sources: revisiting our understanding (2016, unknown): “Most studies on algae and vitamins often focus either on analysis of vitamin concentrations in algae (e.g., Ortiz et al. 2006, 2009; Hernandez-Carmona et al. 2009; Matanjun et al. 2009; Ferraces-Casais et al. 2012) or testing the value of an algal product as a functional food (e.g., Dagnelie et al.…”