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Fatty Acids Composition of Vegetable Oils and Its Contribution to Dietary Energy Intake and Dependence of Cardiovascular Mortality on Dietary Intake of Fatty Acids

International journal of molecular sciences, 2015-06, Vol.16 (6), p.12871-12890

2015

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Contribution of phenolic compounds, ascorbic acid and vitamin E to antioxidant activity of currant (Ribes L.) and gooseberry (Ribes uva-crispa L.) fruits

Food chemistry, 2019-06, Vol.284, p.323-333

2019

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Phenolic content and antioxidant capacity in algal food products

Molecules (Basel, Switzerland), 2015-01, Vol.20 (1), p.1118-1133

2015

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Impact of phenolic compounds and vitamins C and E on antioxidant activity of sea buckthorn (Hippophaë rhamnoides L.) berries and leaves of diverse ripening times

Food chemistry, 2020-04, Vol.310, p.125784-125784, Article 125784

2020

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Antioxidant Activity and Protecting Health Effects of Common Medicinal Plants

Advances in Food and Nutrition Research, 2012, Vol.67, p.75-139

2012

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Phenolic Compounds, Vitamins C and E and Antioxidant Activity of Edible Honeysuckle Berries ( Lonicera caerulea L. var. kamtschatica Pojark) in Relation to Their Origin

Antioxidants, 2022-02, Vol.11 (2), p.433

2022

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Health Benefits of Algal Polysaccharides in Human Nutrition

Advances in Food and Nutrition Research, 2012, Vol.66, p.75-145

2012

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Seaweed Lipids as Nutraceuticals

Advances in Food and Nutrition Research, 2011, Vol.64, p.339-355

2011

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Seaweed Minerals as Nutraceuticals

Advances in Food and Nutrition Research, 2011, Vol.64, p.371-390

2011

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Influence of extractive solvents on lipid and fatty acids content of edible freshwater algal and seaweed products, the green Microalga Chlorella kessleri and the Cyanobacterium Spirulina platensis

Molecules (Basel, Switzerland), 2014-02, Vol.19 (2), p.2344-2360

2014

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Nitrogen content, dietary fiber, and digestibility in algal food products

Czech Journal of Food Sciences, 2010-01, Vol.28 (1), p.27-35

2010

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In Vitro Digestibility of Different Commercial Edible Algae Products

Journal of aquatic food product technology, 2014-09, Vol.23 (5), p.423-435

2014

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Influencing of Amino Acid Composition of Green Freshwater Algae and Cyanobacterium by Methods of Cultivation

Turkish Journal of Biochemistry, 2013, Vol.38 (4), p.360-368

2013

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Chemical Composition of Seaweeds

Handbook of Marine Macroalgae, 2011, p.171-192

2011

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Whole-Cell Protein Profiles of Disintegrated Freshwater Green Algae and Cyanobacterium

Journal of aquatic food product technology, 2016-01, Vol.25 (1), p.15-23

2016

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Seaweed Digestibility and Methods used for Digestibility Determination

Handbook of Marine Macroalgae, 2011, p.285-301

2011

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Chemistry
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Humans
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Seaweed
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Antioxidants - Chemistry
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Fatty Acids Composition of Vegetable Oils and Its Contribution to Dietary Energy Intake and Dependence of Cardiovascular Mortality on Dietary Intake of Fatty Acids

Contribution of phenolic compounds, ascorbic acid and vitamin E to antioxidant activity of currant (Ribes L.) and gooseberry (Ribes uva-crispa L.) fruits

Phenolic content and antioxidant capacity in algal food products

Impact of phenolic compounds and vitamins C and E on antioxidant activity of sea buckthorn (Hippophaë rhamnoides L.) berries and leaves of diverse ripening times

Antioxidant Activity and Protecting Health Effects of Common Medicinal Plants

Phenolic Compounds, Vitamins C and E and Antioxidant Activity of Edible Honeysuckle Berries ( Lonicera caerulea L. var. kamtschatica Pojark) in Relation to Their Origin

Health Benefits of Algal Polysaccharides in Human Nutrition

Seaweed Lipids as Nutraceuticals

Seaweed Minerals as Nutraceuticals

Influence of extractive solvents on lipid and fatty acids content of edible freshwater algal and seaweed products, the green Microalga Chlorella kessleri and the Cyanobacterium Spirulina platensis

Nitrogen content, dietary fiber, and digestibility in algal food products

In Vitro Digestibility of Different Commercial Edible Algae Products

Influencing of Amino Acid Composition of Green Freshwater Algae and Cyanobacterium by Methods of Cultivation

Chemical Composition of Seaweeds

Whole-Cell Protein Profiles of Disintegrated Freshwater Green Algae and Cyanobacterium

Seaweed Digestibility and Methods used for Digestibility Determination

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