Gross Chemical Profile and Calculation of Nitrogen-to-Protein Conversion Factors for Five Tropical Seaweeds

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American Journal of Plant Sciences

ISSN Print: 2158-2742
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"Gross Chemical Profile and Calculation of Nitrogen-to-Protein Conversion Factors for Five Tropical Seaweeds"
written by Graciela S. Diniz, Elisabete Barbarino, João Oiano-Neto, Sidney Pacheco, Sergio O. Lourenço,
published by American Journal of Plant Sciences, Vol.2 No.3, 2011

has been cited by the following article(s):

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[1]	Seaweed proteins are nutritionally valuable components in the human diet The American Journal of Clinical Nutrition, 2022 DOI:10.1093/ajcn/nqac190

[2]	Seaweed proteins are nutritionally valuable components in the human diet The American Journal of Clinical Nutrition, 2022 DOI:10.1093/ajcn/nqac190

[3]	Seaweed proteins are nutritionally valuable components in the human diet The American Journal of Clinical Nutrition, 2022 DOI:10.1093/ajcn/nqac190

[4]	Seaweed proteins are nutritionally valuable components in the human diet The American Journal of Clinical Nutrition, 2022 DOI:10.1093/ajcn/nqac190

[5]	Nutritional value of seaweeds and their potential to serve as nutraceutical supplements Phycologia, 2021 DOI:10.1080/00318884.2021.1973753

[6]	Characteristic of fortified crackers with largehead hairtail (trichiurus lepturus) fish flour IOP Conference Series: Earth and Environmental Science, 2021 DOI:10.1088/1755-1315/860/1/012076

[7]	Carbon sequestration in macroalgae Kappaphycus striatum in seaweed aquaculture site, Alaang village, Alor Island, East Nusa Tenggara IOP Conference Series: Earth and Environmental Science, 2020 DOI:10.1088/1755-1315/404/1/012044

[8]	The impact of nitrogen concentrations on production and quality of food and feed supplements from three cyanobacteria and potential application in biotechnology Biocatalysis and Agricultural Biotechnology, 2020 DOI:10.1016/j.bcab.2020.101533

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[10]	Reducing the High Iodine Content of Saccharina latissima and Improving the Profile of Other Valuable Compounds by Water Blanching Foods, 2020 DOI:10.3390/foods9050569

[11]	From stale bread and brewers spent grain to a new food source using edible filamentous fungi Bioengineered, 2020 DOI:10.1080/21655979.2020.1768694

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[14]	The seasonal variation in nitrogen, amino acid, protein and nitrogen-to-protein conversion factors of commercially cultivated Faroese Saccharina latissima Algal Research, 2019 DOI:10.1016/j.algal.2019.101576

[15]	Calculation of Nitrogen-to-Protein Conversion Factors: A Review with a Focus on Soy Protein Journal of the American Oil Chemists' Society, 2019 DOI:10.1002/aocs.12196

[16]	Ammonia-eliminating potential of Gracilaria sp. And zeolite: a preliminary study of the efficient ammonia eliminator in aquatic environment IOP Conference Series: Earth and Environmental Science, 2019 DOI:10.1088/1755-1315/236/1/012002

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[23]	Nitrate concentration-shift cultivation to enhance protein content of heterotrophic microalga Chlorella vulgaris : Over-compensation strategy Bioresource Technology, 2017 DOI:10.1016/j.biortech.2017.02.099

[24]	Soft liquefaction of the red seaweed Grateloupia turuturu Yamada by ultrasound-assisted enzymatic hydrolysis process Journal of Applied Phycology, 2016 DOI:10.1007/s10811-015-0788-x

[25]	Oil spill dispersants induce formation of marine snow by phytoplankton-associated bacteria Marine Pollution Bulletin, 2016 DOI:10.1016/j.marpolbul.2016.01.005

[26]	Nutritional quality of some wild and cultivated seaweeds: Nutrient composition, total phenolic content and in vitro digestibility Journal of Applied Phycology, 2016 DOI:10.1007/s10811-016-0863-y

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[37]	Influence of microalgae cell wall characteristics on protein extractability and determination of nitrogen-to-protein conversion factors Journal of Applied Phycology, 2013 DOI:10.1007/s10811-012-9886-1

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