相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。Plant proteins as high-quality nutritional source for human diet
Amanda Gomes Almeida Sa et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)
Integrated multitrophic aquaculture systems - Potential risks for food safety
Joao Rosa et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)
Arginine is neuroprotective through suppressing HIF-1α/LDHA-mediated inflammatory response after cerebral ischemia/reperfusion injury
Song-Feng Chen et al.
MOLECULAR BRAIN (2020)
A study on the protein fraction of coffee silverskin: Protein/non-protein nitrogen and free and total amino acid profiles
Susana Machado et al.
FOOD CHEMISTRY (2020)
Extraction of proteins from two marine macroalgae, Ulva sp and Gracilaria sp., for food application, and evaluating digestibility, amino acid composition and antioxidant properties of the protein concentrates
Meital Kazir et al.
FOOD HYDROCOLLOIDS (2019)
Risks and benefits of consuming edible seaweeds
Paul Cherry et al.
NUTRITION REVIEWS (2019)
Lipidomic signature of the green macroalgae Ulva rigida farmed in a sustainable integrated multi-trophic aquaculture
Diana Lopes et al.
JOURNAL OF APPLIED PHYCOLOGY (2019)
Therapeutic Effects of Amino Acids in Liver Diseases: Current Studies and Future Perspectives
Da-Young Lee et al.
JOURNAL OF CANCER PREVENTION (2019)
Amino acid profiles of nine seaweed species and their in situ degradability in dairy cows
Charlotte Gaillard et al.
ANIMAL FEED SCIENCE AND TECHNOLOGY (2018)
Is Europe ready for integrated multi-trophic aquaculture? A survey on the perspectives of European farmers and scientists with IMTA experience
Periklis Kleitou et al.
AQUACULTURE (2018)
Seaweeds from the Portuguese coast as a source of proteinaceous material: Total and free amino acid composition profile
Elsa Ferreira Vieira et al.
FOOD CHEMISTRY (2018)
Characterization of Spanish powdered seaweeds: Composition, antioxidant capacity and technological properties
Isabel Fernandez-Segovia et al.
FOOD RESEARCH INTERNATIONAL (2018)
Dysregulation of methionine metabolism in multiple sclerosis
N. K. Singhal et al.
NEUROCHEMISTRY INTERNATIONAL (2018)
Nutritional Value of Commercial Protein-Rich Plant Products
Pirjo Mattila et al.
PLANT FOODS FOR HUMAN NUTRITION (2018)
Application of open water integrated multi-trophic aquaculture to intensive monoculture: A review of the current status and challenges in Korea
Miseon Park et al.
AQUACULTURE (2018)
Algae as nutritional and functional food sources: revisiting our understanding
Mark L. Wells et al.
JOURNAL OF APPLIED PHYCOLOGY (2017)
Amino acid composition, protein content, and nitrogen-to-protein conversion factors of 21 seaweed species from Norwegian waters
I. Biancarosa et al.
JOURNAL OF APPLIED PHYCOLOGY (2017)
Rapid biosynthesized AgNPs from Gelidiella acerosa aqueous extract mitigates quorum sensing mediated biofilm formation of Vibrio species-an in vitro and in vivo approach
Lakkakula Satish et al.
ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH (2017)
Chemical composition and physicochemical properties of tropical red seaweed, Gracilaria changii
Pei Teng Chan et al.
FOOD CHEMISTRY (2017)
Application of seaweeds to develop new food products with enhanced shelf-life, quality and health-related beneficial properties
Shahin Roohinejad et al.
FOOD RESEARCH INTERNATIONAL (2017)
Nutritional and Functional Bioactivity Value of Selected Azorean Macroalgae: Ulva compressa, Ulva rigida, Gelidium microdon, and Pterocladiella capillacea
Lisete Paiva et al.
JOURNAL OF FOOD SCIENCE (2017)
Multifarious Beneficial Effect of Nonessential Amino Acid, Glycine: A Review
Meerza Abdul Razak et al.
OXIDATIVE MEDICINE AND CELLULAR LONGEVITY (2017)
Seaweed aquaculture: cultivation technologies, challenges and its ecosystem services
Jang K. Kim et al.
ALGAE (2017)
Seaweed aquaculture in Norway: recent industrial developments and future perspectives
Pierrick Stevant et al.
AQUACULTURE INTERNATIONAL (2017)
The protein content of seaweeds: a universal nitrogen-to-protein conversion factor of five
Alex R. Angell et al.
JOURNAL OF APPLIED PHYCOLOGY (2016)
Amino acid content in seaweeds from the Magellan Straits (Chile)
Ma Soledad Astorga-Espana et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2016)
Effect of seaweed liquid extracts and plant growth regulators on in vitro mass propagation of brinjal (Solanum melongena L.) through hypocotyl and leaf disc explants
Lakkakula Satish et al.
JOURNAL OF APPLIED PHYCOLOGY (2015)
Evaluation of IMTA-produced seaweeds (Gracilaria, Porphyra, and Ulva) as dietary ingredients in Nile tilapia, Oreochromis niloticus L., juveniles. Effects on growth performance and gut histology
D. M. Silva et al.
JOURNAL OF APPLIED PHYCOLOGY (2015)
Amino acid composition of algal products and its contribution to RDI
L. Misurcova et al.
FOOD CHEMISTRY (2014)
Edible Azorean macroalgae as source of rich nutrients with impact on human health
Lisete Paiva et al.
FOOD CHEMISTRY (2014)
VARIATION IN AMINO ACID CONTENT AND ITS RELATIONSHIP TO NITROGEN CONTENT AND GROWTH RATE IN ULVA OHNOI (CHLOROPHYTA)
Alex R. Angell et al.
JOURNAL OF PHYCOLOGY (2014)
Protein content, amino acid composition and nitrogen-to-protein conversion factors of Ulva rigida and Ulva capensis from natural populations and Ulva lactuca from an aquaculture system, in South Africa
Diina Shuuluka et al.
JOURNAL OF APPLIED PHYCOLOGY (2013)
Scientific Opinion on Dietary Reference Values for protein EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA)
Carlo Agostoni et al.
EFSA JOURNAL (2012)
IMTA with Gracilaria vermiculophylla: Productivity and nutrient removal performance of the seaweed in a land-based pilot scale system
Maria H. Abreu et al.
AQUACULTURE (2011)
Oral L-serine supplementation reduces production of neurotoxic deoxysphingolipids in mice and humans with hereditary sensory autonomic neuropathy type 1
Kevin Garofalo et al.
JOURNAL OF CLINICAL INVESTIGATION (2011)
PHYCOBILIN CONTENT OF THE CONCHOCELIS PHASE OF ALASKAN PORPHYRA (BANGIALES, RHODOPHYTA) SPECIES: RESPONSES TO ENVIRONMENTAL VARIABLES
Rulong Lin et al.
JOURNAL OF PHYCOLOGY (2011)
BIOACTIVE PROTEINS, PEPTIDES, AND AMINO ACIDS FROM MACROALGAE
Padraigin A. Harnedy et al.
JOURNAL OF PHYCOLOGY (2011)
Porphyra: a marine crop shaped by stress
Nicolas A. Blouin et al.
TRENDS IN PLANT SCIENCE (2011)
Lipid, fatty acid, protein, amino acid and ash contents in four Brazilian red algae species
Vanessa Gressler et al.
FOOD CHEMISTRY (2010)
CHEMICAL COMPOSITION AND STRUCTURE OF THE CELL WALLS OF THE CONCHOCELIS AND THALLUS PHASES OF PORPHYRA TENERA (RHODOPHYCEAE)1,2
Leonard S. Mukai et al.
JOURNAL OF PHYCOLOGY (2010)
Amino acids and gut function
W. W. Wang et al.
AMINO ACIDS (2009)
Composition and antioxidant capacity of low-salt meat emulsion model systems containing edible seaweeds
I. Lopez-Lopez et al.
MEAT SCIENCE (2009)
Amino acids, fatty acids, and dietary fibre in edible seaweed products
Christine Dawczynski et al.
FOOD CHEMISTRY (2007)