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There are 3359 results for: content related to: Influence of pressurised liquid extraction and solid–liquid extraction methods on the phenolic content and antioxidant activities of I rish macroalgae

  1. Antioxidant activity and phenolic content of pressurised liquid and solid–liquid extracts from four Irish origin macroalgae

    International Journal of Food Science & Technology

    Volume 49, Issue 7, July 2014, Pages: 1765–1772, Natalie Heffernan, Thomas J. Smyth, Richard J. FitzGerald, Anna Soler-Vila and Nigel Brunton

    Version of Record online : 3 MAR 2014, DOI: 10.1111/ijfs.12512

  2. Macroalgal associations of motile epifaunal invertebrate communities on coral reefs

    Marine Ecology

    Volume 34, Issue 4, December 2013, Pages: 409–419, George Roff, Colette C. C. Wabnitz, Alastair R. Harborne and Peter J. Mumby

    Version of Record online : 20 JUN 2013, DOI: 10.1111/maec.12040

  3. Can macroalgae contribute to blue carbon? An Australian perspective

    Limnology and Oceanography

    Volume 60, Issue 5, September 2015, Pages: 1689–1706, Ross Hill, Alecia Bellgrove, Peter I. Macreadie, Katherina Petrou, John Beardall, Andy Steven and Peter J. Ralph

    Version of Record online : 25 JUN 2015, DOI: 10.1002/lno.10128

  4. You have free access to this content
    Wheat starch production, structure, functionality and applications—a review

    International Journal of Food Science & Technology

    Volume 52, Issue 1, January 2017, Pages: 38–58, Khetan Shevkani, Narpinder Singh, Ritika Bajaj and Amritpal Kaur

    Version of Record online : 24 NOV 2016, DOI: 10.1111/ijfs.13266

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    Cereal processing and glycaemic response

    International Journal of Food Science & Technology

    Volume 52, Issue 1, January 2017, Pages: 22–37, Peter A. Sopade

    Version of Record online : 24 NOV 2016, DOI: 10.1111/ijfs.13237

  6. Are large macroalgal blooms necessarily bad? nutrient impacts on seagrass in upwelling-influenced estuaries

    Ecological Applications

    Volume 25, Issue 5, July 2015, Pages: 1330–1347, Margot L. Hessing-Lewis, Sally D. Hacker, Bruce A. Menge, Sea-oh McConville and Jeremy Henderson

    Version of Record online : 1 JUL 2015, DOI: 10.1890/14-0548.1

  7. WATER MOTION, MARINE MACROALGAL PHYSIOLOGY, AND PRODUCTION

    Journal of Phycology

    Volume 36, Issue 3, June 2000, Pages: 453–472, Catriona L. Hurd

    Version of Record online : 25 DEC 2001, DOI: 10.1046/j.1529-8817.2000.99139.x

  8. MACROALGAL CANOPIES CONTRIBUTE TO EELGRASS (ZOSTERA MARINA) DECLINE IN TEMPERATE ESTUARINE ECOSYSTEMS

    Ecology

    Volume 82, Issue 4, April 2001, Pages: 1007–1022, Jennifer Hauxwell, Just Cebrián, Christopher Furlong and Ivan Valiela

    Version of Record online : 1 APR 2001, DOI: 10.1890/0012-9658(2001)082[1007:MCCTEZ]2.0.CO;2

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    The seaweed holobiont: understanding seaweed–bacteria interactions

    FEMS Microbiology Reviews

    Volume 37, Issue 3, May 2013, Pages: 462–476, Suhelen Egan, Tilmann Harder, Catherine Burke, Peter Steinberg, Staffan Kjelleberg and Torsten Thomas

    Version of Record online : 10 DEC 2012, DOI: 10.1111/1574-6976.12011

  10. Suitability, efficiency and microbiological safety of novel physical technologies for the processing of ready-to-eat meals, meats and pumpable products

    International Journal of Food Science & Technology

    Volume 50, Issue 6, June 2015, Pages: 1283–1302, Alexandros Ch. Stratakos and Anastasios Koidis

    Version of Record online : 28 MAR 2015, DOI: 10.1111/ijfs.12781

  11. Macroalgal blooms alter community structure and primary productivity in marine ecosystems

    Global Change Biology

    Volume 20, Issue 9, September 2014, Pages: 2712–2724, Devin A. Lyons, Christos Arvanitidis, Andrew J. Blight, Eva Chatzinikolaou, Tamar Guy-Haim, Jonne Kotta, Helen Orav-Kotta, Ana M. Queirós, Gil Rilov, Paul J. Somerfield and Tasman P. Crowe

    Version of Record online : 4 JUL 2014, DOI: 10.1111/gcb.12644

  12. Reducing the glycaemic index and increasing the slowly digestible starch content in gluten-free cereal-based foods: a review

    International Journal of Food Science & Technology

    Gianluca Giuberti and Antonio Gallo

    Version of Record online : 8 SEP 2017, DOI: 10.1111/ijfs.13552

  13. Effects of sugar concentration on mango wine composition fermented by Saccharomyces cerevisiae MERIT.ferm

    International Journal of Food Science & Technology

    Yuyun Lu, Li-Jie Chan, Xiao Li and Shao-Quan Liu

    Version of Record online : 11 SEP 2017, DOI: 10.1111/ijfs.13574

  14. How meaty? Detection and quantification of adulterants, foreign proteins and food additives in meat products

    International Journal of Food Science & Technology

    Volume 52, Issue 4, April 2017, Pages: 851–863, Marco Iammarino, Rosaria Marino and Marzia Albenzio

    Version of Record online : 29 DEC 2016, DOI: 10.1111/ijfs.13350

  15. Variation of composition and functional properties of gum from six Canadian flaxseed (Linum usitatissimum L.) cultivars

    International Journal of Food Science & Technology

    Volume 51, Issue 10, October 2016, Pages: 2313–2326, Jun Liu, Youn Young Shim, Jianheng Shen, Yong Wang, Supratim Ghosh and Martin J. T. Reaney

    Version of Record online : 9 SEP 2016, DOI: 10.1111/ijfs.13200

  16. The impact of strawflower and mistletoe extract on quality properties of rainbow trout fillets

    International Journal of Food Science & Technology

    Volume 48, Issue 11, November 2013, Pages: 2228–2238, Fatih Özogul, Bünyamin Kus and Esmeray Kuley

    Version of Record online : 10 JUN 2013, DOI: 10.1111/ijfs.12209

  17. Hypotensive, hypoglycaemic and hypolipidaemic effects of bioactive compounds from microalgae and marine micro-organisms

    International Journal of Food Science & Technology

    Volume 50, Issue 8, August 2015, Pages: 1705–1717, Chao Zhao, Yijing Wu, Chengfeng Yang, Bin Liu and Yifan Huang

    Version of Record online : 20 JUN 2015, DOI: 10.1111/ijfs.12860

  18. Berry pomace – a review of processing and chemical analysis of its polyphenols

    International Journal of Food Science & Technology

    Volume 51, Issue 6, June 2016, Pages: 1305–1318, Susanne Struck, Merichel Plaza, Charlotta Turner and Harald Rohm

    Version of Record online : 15 APR 2016, DOI: 10.1111/ijfs.13112

  19. Variation in human sweet taste receptor may result in different levels of sweet intensity variability between sweet stimuli

    International Journal of Food Science & Technology

    Volume 51, Issue 9, September 2016, Pages: 1958–1966, James C. Waksmonski and Kadri Koppel

    Version of Record online : 14 JUL 2016, DOI: 10.1111/ijfs.13174

  20. How much is too much? Identifying benchmarks of adverse effects of macroalgae on the macrofauna in intertidal flats

    Ecological Applications

    Volume 24, Issue 2, March 2014, Pages: 300–314, Lauri Green, Martha Sutula and Peggy Fong

    Version of Record online : 1 MAR 2014, DOI: 10.1890/13-0524.1