EDITORIAL
Published on 18 May 2023
Editorial: Algae as food and ingredient: from production to consumer acceptance
doi 10.3389/frfst.2023.1220050
- 1,261 views
- 3 citations
- Frontiers in Food Science and Technology
- Food Biotechnology
- Research Topics
- Algae as Food and Ingredient: From Production to Consumer Acceptance
Algae as Food and Ingredient: From Production to Consumer Acceptance
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Articles
ORIGINAL RESEARCH
Published on 06 Jan 2023
Extraction of bioactives from brown seaweed using sub and supercritical fluids: Influence of the extract on the storage stability of fish oil enrich mayonnaise
doi 10.3389/frfst.2022.1082490
- 2,296 views
- 3 citations
ORIGINAL RESEARCH
Published on 29 Sep 2022
Post-harvest quality changes and shelf-life determination of washed and blanched sugar kelp (Saccharina latissima)
doi 10.3389/frfst.2022.1030229
- 4,253 views
- 20 citations
MINI REVIEW
Published on 16 Sep 2022
Use of algae as food ingredient: sensory acceptance and commercial products
doi 10.3389/frfst.2022.989801
- 30,662 views
- 49 citations
