Author:
Doolaanea Abd Almonem,Alfatama Mulham,Alkhatib Hamzeh,Mawazi Saeid Mezail
Publisher
Springer International Publishing
Reference109 articles.
1. Abu-Ghannam N, Shannon E. Seaweed carotenoid, fucoxanthin, as functional food. In: Microbial functional foods and nutraceuticals; 2017. pp. 39–64.
2. Alboofetileh M, Rezaei M, Tabarsa M, Rittà M, Donalisio M, Mariatti F, You SG, Lembo D, Cravotto G. Effect of different non-conventional extraction methods on the antibacterial and antiviral activity of fucoidans extracted from Nizamuddinia zanardinii. Int J Biol Macromol. 2019;124:131–7.
3. Alemzadeh I, Hajiabbas M, Pakzad H, Sajadi Dehkordi S, Vossoughi A. Encapsulation of food components and bioactive ingredients and targeted release. Int J Eng. 2020;33(1):1–11.
4. Armbrust EV, Berges JA, Bowler C, Green BR, Martinez D, Putnam NH, Zhou S, et al. The genome of the diatom Thalassiosira pseudonana: ecology, evolution, and metabolism. Science. 2004;306(5693):79–86. https://doi.org/10.1126/science.1101156.
5. Asai A, Yonekura L, Nagao A. Low bioavailability of dietary epoxyxanthophylls in humans. Br J Nutr. 2008;100(2):273–7. https://doi.org/10.1017/S0007114507895468.