Algae have been consumed for millennia in several parts of the world as food, food
supplements, and additives, due to their unique organoleptic properties and nutritional and …

Seaweeds are a potential source of bioactive compounds that are useful for
biotechnological applications and can be employed in different industrial areas in order to …

The overexploitation of terrestrial habitats, combined with the ever-growing demand for food,
has led to the search for alternative food sources. The importance of seaweeds as food …

The present study aims to assess the potential exploitation of marine macroalgae waste
using a cascade biorefinery approach. For that, biomass was collected from a northern …

Currently, the high food demand led to a mass agriculture practices, whereas crop
productivity is one of the major concerns for the producers. However, the intensification of …

Conventional conservation techniques such as drying, salting or freezing do not allow for
preserving the original characteristics of seaweeds. The present work aims to study the …

Red and brown seaweeds are species with high ecological and economic importance. Here
we report the feasibility of cost-effective molecular marker development in 6 species from …

Red algae Gracilaria is one of the most cultivated seaweeds and a major source of agar in
the world. Gracilaria demonstrates easy propagation, high growth rates, and tolerance to a …

With the notable scarcity of Chondrus crispus on the Portuguese coast, and interest in
exploiting compounds such as carrageenan, this study focuses on investigating different …

There is a need to find new possible raw food sources with interesting nutritional values.
One of the most unexploited sources are seaweeds. Thus, Ulva sp. is a green edible …