Seaweed sustainability : food and non-food applications

By B. Tiwari, D. Troy. 2015

161 citations recorded by the source corpus.

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Algae as nutritional and functional food sources: revisiting our understanding (2016, unknown): “…2009; Mendes et al. 2009; Cottin et al. 2011; Harnedy and FitzGerald 2011; Holdt and Kraan 2011; Lordan et al. 2011; Pangestuti and Kim 2011; Stengel et al. 2011; Cornish et al. 2015; Hafting et al. 2015) and books (Rhatigan 2009; Mouritsen 2013; Tiwari and Troy 2015; Fleurence and Levine 2016).”
A review of reported seaweed diseases and pests in aquaculture in Asia (2020, background): “The commercial production of seaweeds has expanded greatly over the past century, with various species exploited for food and dietary supplements, animal feed, chemicals, and biofuels (Tiwari & Troy, 2015).”
Effect of different drying methods on phytochemical content and amino acid and fatty acid profiles of the green seaweed, Ulva spp. (2018, unknown): “Even if green seaweeds have a low fat content, they are important functional ingredients because they have higher content in saturated and unsaturated fatty acids than most common terrestrial plants (Hamid et al. 2015).”