EDITORIAL
Published on 18 May 2023
Editorial: Algae as food and ingredient: from production to consumer acceptance
doi 10.3389/frfst.2023.1220050
- 1,904 views
- 7 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
8,836
Total downloads
62k
Total views and downloads
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
- 3,353 views
- 4 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
- 6,045 views
- 32 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
- 40,316 views
- 82 citations
