Lipid, fatty acid, protein, amino acid and ash contents in four Brazilian red algae species

By V. Gressler, N. Yokoya, M. Fujii, P. Colepicolo, J. M. Filho, R. Torres, E. Pinto. 2010

261 citations recorded by the source corpus.

Subfields: Aquatic Science, Food Science, Oceanography

View Paper: https://www.semanticscholar.org/paper/cf083860eb650add3f1a8b075d26cf5eb9e0608e

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. S. Davies
2. P. Masniyom
3. Ommee Benjama

In Food Science

1. S. Davies
2. P. Masniyom
3. Ommee Benjama

In Oceanography

1. Mark P. Johnson
2. P. Tyack
3. Ari S. Friedlaender
4. Douglas Nowacek
5. Peter T. Madsen

Citations in the corpus

• Macroalgae as a sustainable aquafeed ingredient (2019, background): “Many algal species contain most of the essential and non-essential amino acids (Wahbeh, 1997; Ortiz et al., 2006; Gressler et al., 2010).”
• Biochemical composition and physicochemical properties of two red seaweeds (Gracilaria fisheri and G. tenuistipitata) from the Pattani Bay in Southern Thailand (2012, background): “Similar results have been obtained in previous studies (Wong and Cheung, 2000; Gressler et al., 2010) The means of total amino acid contents were 8.02 mg/ 100 mg DW to G. fisheri and 17.57 mg/100 mg DW to G. tenuistipitata while the protein contents of G. fisheri and G. tenuistipitata were 11.6 and…”