ANTIOXIDANT ACTIVITIES OF ENZYMATIC EXTRACTS FROM AN EDIBLE SEAWEED SARGASSUM HORNERI USING ESR SPECTROMETRY

By P. Park, F. Shahidi, Y. Jeon. 2004

158 citations recorded by the source corpus.

Subfields: Aquatic Science, Food Science, Molecular Biology

View Paper: https://www.semanticscholar.org/paper/cd90d0d75fd4d5826e1e50b8f3a8ad3d38f66d94

How researchers see this paper

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

In Aquatic Science

1. I. Michalak
2. K. Chojnacka

In Food Science

1. I. Michalak
2. K. Chojnacka

In Molecular Biology

1. I. Michalak
2. K. Chojnacka

Citations in the corpus

• Algal extracts: Technology and advances (2014, background): “(d) Enzyme-assisted extraction (EAE)a) [5, 14, 17, 42] Antioxidants Sargassum horneri (MA) [79] Antioxidants brown seaweeds (MA) [80] Fucoxanthin, lipids containing polyunsaturated fatty acid Undaria pinnatifida (MA) [57] Lipid Chlorella vulgaris, Scenedesmus dimorphus, Nannochloropsis sp.”
• Phenolic content and antioxidant activity of fractions obtained from selected Irish macroalgae species (Laminaria digitata, Fucus serratus, Gracilaria gracilis and Codium fragile) (2014, background): “Therefore, macroalgae represent an abundant and renewable resource and are therefore being explored as novel sources of compounds with the potential for delaying the onset of certain diseases such as chronic inflammation, atherosclerosis, cancer and cardiovascular disorders (Park et al. 2004).”