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。Inclusion of seaweeds as healthy approach to formulate new low-salt meat products
Patricia Gullon et al.
CURRENT OPINION IN FOOD SCIENCE (2021)
Effects of spirulina supplementation on lipid metabolism disorder, oxidative stress caused by high-energy dietary in Hu sheep
Yaxu Liang et al.
MEAT SCIENCE (2020)
The effect of insect or microalga alternative protein feeds on broiler meat quality
Brianne A. Altmann et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2020)
Nutraceutical applications of twenty-five species of rapid -growing green- microalgae as indicated by their antibacterial, antioxidant and mineral content
Prasanthkumar Santhakumaran et al.
ALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS (2020)
Effect of Dietary Microalgae on Growth Performance, Profiles of Amino and Fatty Acids, Antioxidant Status, and Meat Quality of Broiler Chickens
Sabry El-Bahr et al.
ANIMALS (2020)
Characterization of four untapped microalgae for the production of lipids and carotenoids
Yuhao Gong et al.
ALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS (2020)
The effect of Nannochloropsis oceanica feed inclusion on rabbit muscle proteome
D. M. Ribeiro et al.
JOURNAL OF PROTEOMICS (2020)
Seaweeds as promising resource of bioactive compounds: Overview of novel extraction strategies and design of tailored meat products
Beatriz Gullon et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)
Progressive replacement of fishmeal by raw and enzyme-treated alga, Spirulina platensis influences growth, intestinal micromorphology and stress response in juvenile barramundi, Lates calcarifer
Binh Van Vo et al.
AQUACULTURE (2020)
Microalgae Scenedesmus sp. as a potential ingredient in low fishmeal diets for Atlantic salmon (Salmo salar L.)
Yangyang Gong et al.
AQUACULTURE (2019)
Effect of spirulina Spirulina platensis as a complementary ingredient to reduce dietary fish meal on the growth performance, whole-body composition, fatty acid and amino acid profiles, and pigmentation of Caspian brown trout (Salmo trutta caspius) juveniles
Arezoo Meshkat Roohani et al.
AQUACULTURE NUTRITION (2019)
Evaluation of antioxidant properties of Chlorella vulgaris and Spirulina platensis and their application in order to extend the shelf life of rainbow trout (Oncorhynchus mykiss) fillets during refrigerated storage
Mir Babak Taghavi Takyar et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2019)
Fatty Acid Profiles and Production in Marine Phytoplankton
Sigrun Huld Jonasdottir
MARINE DRUGS (2019)
Chemical composition and nutritional characteristics for ruminants of the microalgae Chlorella vulgaris obtained using different cultivation conditions
Katharina Judith Wild et al.
ALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS (2019)
Influence of the addition of different origin sources of protein on meat products sensory acceptance
Sol Zamuz et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2019)
Freshwater microalgae (Schizochytrium sp.) as a substitute to fish oil for shrimp feed
Kristy M. Allen et al.
SCIENTIFIC REPORTS (2019)
Impacts of dietary microalgae (Schizochytrium JB5) on growth performance, blood profiles, apparent total tract digestibility, and ileal nutrient digestibility in weaning pigs
Sumya Kibria et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2019)
Do dietary soy alternatives lead to pork quality improvements or drawbacks? A look into micro-alga and insect protein in swine diets
Brianne A. Altmann et al.
MEAT SCIENCE (2019)
Influence of different sources of vegetable, whey and microalgae proteins on the physicochemical properties and amino acid profile of fresh pork sausages
Francisco J. Marti-Quijal et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2019)
Feeding effects of the microalga Nannochloropsis sp. on juvenile turbot (Scophthalmus maximus L.)
Hongjin Qiao et al.
ALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS (2019)
Physicochemical, textural, antioxidant and sensory characteristics of microalgae-fortified canned fish burgers prepared from minced flesh of common barbel (Barbus barbus)
Ali Ben Atitallah et al.
FOOD BIOSCIENCE (2019)
Effects of algae supplementation in high-energy dietary on fatty acid composition and the expression of genes involved in lipid metabolism in Hu sheep managed under intensive finishing system
Yixuan Fan et al.
MEAT SCIENCE (2019)
A chemometric approach to evaluate the impact of pulses, Chlorella and Spirulina on proximate composition, amino acid, and physicochemical properties of turkey burgers
Francisco J. Marti-Quijal et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2019)
Microalgae: A potential alternative to health supplementation for humans
Apurav Krishna Koyande et al.
FOOD SCIENCE AND HUMAN WELLNESS (2019)
Spectral characterization of bioactive compounds from microalgae: N. Oculata and C. Vulgaris
P. Bhuvana et al.
BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY (2019)
Effects of graded levels of a blend of Tisochrysis lutea and Tetraselmis suecica dried biomass on growth and muscle tissue composition of European sea bass (Dicentrarchus labrax) fed diets low in fish meal and oil
G. Cardinaletti et al.
AQUACULTURE (2018)
Impact of the soy protein replacement by legumes and algae based proteins on the quality of chicken rotti
Oleksii Parniakov et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2018)
Antioxidant potential of Haematococcus pluvialis extract rich in astaxanthin on colour and oxidative stability of raw ground pork meat during refrigerated storage
Ewelina Pogorzelska et al.
MEAT SCIENCE (2018)
Fatty acid composition of several muscles and adipose tissues of pigs fed n-3 PUFA rich diets
Auriane de Tonnac et al.
MEAT SCIENCE (2018)
Effect of dietary Spirulina (Arthrospira) platensis on the growth performance, antioxidant enzyme activity, nutrient digestibility, cecal microflora, excreta noxious gas emission, and breast meat quality of broiler chickens
J. H. Park et al.
POULTRY SCIENCE (2018)
Effects of pulses and microalgal proteins on quality traits of beef patties
Tihana Zugcic et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2018)
Replacement of soy protein with other legumes or algae in turkey breast formulation: Changes in physicochemical and technological properties
Francisco J. Marti-Quijal et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2018)
Meat Quality Derived from High Inclusion of a Micro-Alga or Insect Meal as an Alternative Protein Source in Poultry Diets: A Pilot Study
Brianne A. Altmann et al.
FOODS (2018)
Effects of dietary recombinant chlorella supplementation on growth performance, meat quality, blood characteristics, excreta microflora, and nutrient digestibility in broilers
H. Choi et al.
POULTRY SCIENCE (2017)
Feeding microalgae increases omega 3 fatty acids of fat deposits and muscles in light lambs
M. T. Diaz et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2017)
Polysaccharides in Spirulina platensis Improve Antioxidant Capacity of Chinese-Style Sausage
Aiguo Luo et al.
JOURNAL OF FOOD SCIENCE (2017)
Microalgae as feed ingredients for livestock production and meat quality: A review
Marta S. Madeira et al.
LIVESTOCK SCIENCE (2017)
AB Post-extraction algal residue in beef steer finishing diets: II. Beef flavor, fatty acid composition, and tenderness
J. C. Morrill et al.
ALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS (2017)
Autotrophic and heterotrophic microalgae and cyanobacteria cultivation for food and feed: life cycle assessment
Sergiy Smetana et al.
BIORESOURCE TECHNOLOGY (2017)