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Taste characteristics of salty peptides from Porphyra haitanensis and the synergistic saltiness enhancement with CaCl 2 .

• Authors : Huang X; College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, China.; Gao T

Subjects: Peptides*/Peptides*/Peptides*/chemistry ; Peptides*/Peptides*/Peptides*/pharmacology ; Calcium Chloride*/Calcium Chloride*/Calcium Chloride*/chemistry

• Source: Food chemistry [Food Chem] 2024 Dec 15; Vol. 461, pp. 140901. Date of Electronic Publication: 2024 Aug 16.Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium:

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Unravelling the effects of drying techniques on Porphyra yezoensis: Morphology, rehydration properties, metabolomic profile, and taste formation.

• Authors : Yan X; Yantai Key Laboratory of Characteristic Agricultural Bioresource Conservation & Germplasm Innovative Utilization, School of Life Sciences, Yantai University, Yantai, Shandong 264005, China.; Li H

Subjects: Taste* ; Porphyra*/Porphyra*/Porphyra*/chemistry ; Porphyra*/Porphyra*/Porphyra*/metabolism Nori and laver red algae

• Source: Food chemistry [Food Chem] 2025 Feb 01; Vol. 464 (Pt 1), pp. 141562. Date of Electronic Publication: 2024 Oct 09.Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium:

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Peptidomics- inspired discovery and activity evaluation of antioxidant peptides in multiple strains mixed fermentation of Porphyra yezoensis.

• Authors : Yang J; Jiangsu Key Laboratory of Marine Bioresources and Environment/Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Lianyungang, 222005, China; Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang 222005, China

Subjects: Porphyra*/Porphyra*/Porphyra*/chemistry ; Porphyra*/Porphyra*/Porphyra*/metabolism ; Porphyra*/Porphyra*/Porphyra*/microbiology Nori and laver red algae

• Source: Food chemistry [Food Chem] 2024 Oct 15; Vol. 455, pp. 139779. Date of Electronic Publication: 2024 May 23.Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium:

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Effect of Porphyra haitanensis polyphenols from different harvest periods on hypoglycaemic activity based on in vitro digestion and widely targeted metabolomic analysis.

• Authors : Chen X; College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China.; Xu Y

Subjects: Porphyra*/Porphyra*/Porphyra*/metabolism ; Diabetes Mellitus, Type 2*; Humans

• Source: Food chemistry [Food Chem] 2024 Mar 30; Vol. 437 (Pt 1), pp. 137793. Date of Electronic Publication: 2023 Oct 18.Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium:

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Effects of ultra-high pressure assisted extraction on the structure, antioxidant and hypolipidemic activities of Porphyra haitanensis polysaccharides.

• Authors : Zheng M; College of Ocean Food and Biological Engineering, Jimei University, Xiamen, Fujian 361021, China; Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Xiamen, Fujian 361021, China.

Subjects: Antioxidants*/Antioxidants*/Antioxidants*/chemistry ; Porphyra*/Porphyra*/Porphyra*/chemistry; Polysaccharides/Polysaccharides/Polysaccharides/chemistry

• Source: Food chemistry [Food Chem] 2024 Mar 30; Vol. 437 (Pt 2), pp. 137856. Date of Electronic Publication: 2023 Oct 29.Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium:

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Metabolite profiling and pathway prediction of laver (Porphyra dentata) kombucha during fermentation at different temperatures.

• Authors : Aung T; Department of Integrative Food, Bioscience and Biotechnology, Graduate School of Chonnam National University, Republic of Korea.; Lee WH

Subjects: Porphyra*/Porphyra*/Porphyra*/chemistry; Antioxidants ; Fermentation

• Source: Food chemistry [Food Chem] 2022 Dec 15; Vol. 397, pp. 133636. Date of Electronic Publication: 2022 Jul 06.Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium:

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Agricola

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Exploring and strengthening the potential of R-phycocyanin from Nori flakes as a food colourant.

• Authors : Veličković L; University of Belgrade - Faculty of Chemistry, Center of Excellence for Molecular Food Sciences & Department of Biochemistry, Studentski trg 12-16, 11000 Belgrade, Serbia. Electronic address: .; Simović A

Subjects: Porphyra*/Porphyra*/Porphyra*/chemistry ; Food Coloring Agents*; Phycocyanin/Phycocyanin/Phycocyanin/chemistry

• Source: Food chemistry [Food Chem] 2023 Nov 15; Vol. 426, pp. 136669. Date of Electronic Publication: 2023 Jun 19.Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium:

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Agricola

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A hybrid RSM-ANN-GA approach on optimisation of extraction conditions for bioactive component-rich laver (Porphyra dentata) extract.

• Authors : Aung T; Department of Integrative Food, Bioscience and Biotechnology, Graduate School of Chonnam National University, Gwangju 61186, Republic of Korea. Electronic address: .; Kim SJ

Subjects: Porphyra*; Flavonoids ; Neural Networks, Computer

• Source: Food chemistry [Food Chem] 2022 Jan 01; Vol. 366, pp. 130689. Date of Electronic Publication: 2021 Jul 24.Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium:

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