Changes in food quality attributes of Saccharina latissima following pre-treatments, frozen storage and subsequent thawing

Processing of sugar kelp: Effects on mass balance, nutrient composition, and color

Acid preservation of the brown seaweed Saccharina latissima for food applications

The effects of freezing and thawing on Alaria esculenta

Microalgae, Seaweeds and Aquatic Bacteria, Archaea, and Yeasts: Sources of Carotenoids with Potential Antioxidant and Anti-Inflammatory Health-Promoting Actions in the Sustainability Era

Approaches for reducing the iodine content of the brown seaweed Saccharina latissima—effects on sensory properties

Concise review of the red macroalga dulse, Palmaria palmata (L.) Weber & Mohr

On the use of pulsed electric field technology as a pretreatment to reduce the content of potentially toxic elements in dried Saccharina latissima

A Taste of Things to Come with Sea Kelp

Forbrukerne er nysgjerrig på tare

Overraskende metode gjør tare i maten både god og sunn

Nutritious and safe kelp ingredients to the food industry - Insights from the SusKelpFood project

Methods for iodine-reduction of sugar kelp to produce safe, flavourful and nutritious ingredient to the food industry