Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Magdalena M. Stefaniak"'
Publikováno v:
Encyclopedia of Marine Biotechnology
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::40dbcfe14957c748b6c225b56ce1c104
https://doi.org/10.1002/9781119143802.ch46
https://doi.org/10.1002/9781119143802.ch46
Autor:
María Gudjónsdóttir, Elena Bravo, Olafur E. Sigurjonsson, Magdalena M. Stefaniak, Kristberg Kristbergsson, Sesselja Omarsdottir, Gudrun Marteinsdottir
Publikováno v:
Functional Foods in Health and Disease, Vol 9, Iss 1, Pp 1-15 (2019)
Background: Sugar kelp ( Saccharina latissima, formerly known as Laminaria saccharina ) is a brown seaweed which naturally occurs in the North Atlantic. Seaweeds may be one of the last natural food resources abundantly available. They are known to co
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e5b37a0db2f327f402f87b62aa1776b9
https://www.ffhdj.com/index.php/ffhd/article/view/546/903
https://www.ffhdj.com/index.php/ffhd/article/view/546/903
Autor:
María Gudjónsdóttir, Varsha Kale, Gudrun Marteinsdottir, Gudmundur O. Hreggvidsson, Sesselja Omarsdottir, Olafur E. Sigurjonsson, Magdalena M. Stefaniak-Vidarsson, Kristberg Kristbergsson, Olafur H. Fridjonsson
Publikováno v:
Bioactive Carbohydrates and Dietary Fibre. 12:14-19
Atlantic sea cucumber (Cucumaria frondosa) is a marine invertebrate that occurs naturally in the North Atlantic. Its collagen rich body walls make the sea cucumber an appreciated food source in many countries. The heteroglycans derived from the carti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::98fd9de0c8734e23fb84bdaed46a928c
https://doi.org/10.1016/j.bcdf.2017.09.002
https://doi.org/10.1016/j.bcdf.2017.09.002
Autor:
Magdalena M. Stefaniak–Vidarsson, María Gudjónsdóttir, Gudrun Marteinsdottir, Olafur E. Sigurjonsson, Kristberg Kristbergsson
Publikováno v:
Functional Foods in Health and Disease, Vol 7, Iss 9, Pp 688-701 (2017)
Background: Seaweeds represent one of the few remaining food sources available globally which are not being fully utilized or even over utilized. Kelps (Laminaria spp.) are one of the numerous species of brown seaweeds, a popular marine vegetable, wh
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::9102f3a394b764656144eb343a08e0cc
https://ffhdj.com/index.php/ffhd/article/view/373/654
https://ffhdj.com/index.php/ffhd/article/view/373/654
Autor:
Kristberg Kristbergsson, Olafur E. Sigurjonsson, María Gudjónsdóttir, Gudrun Marteinsdottir, Magdalena M. Stefaniak–Vidarsson
Publikováno v:
Functional Foods in Health and Disease. 7:688
Background: Seaweeds represent one of the few remaining food sources available globally which are not being fully utilized or even over utilized. Kelps ( Laminaria spp. ) are one of the numerous species of brown seaweeds, a popular marine vegetable,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4655047b1d33ac48804f891ad20f962a
https://doi.org/10.31989/ffhd.v7i9.373
https://doi.org/10.31989/ffhd.v7i9.373
Autor:
Aurich, Maike, Paglia, Giuseppe1, Rolfsson, Óttar1, Hrafnsdóttir, Sigrún1, Magnúsdóttir, Manuela1, Stefaniak, Magdalena2, Palsson, Bernhard, Fleming, Ronan, Thiele, Ines ines.thiele@uni.lu
Publikováno v:
Metabolomics. Jun2015, Vol. 11 Issue 3, p603-619. 17p.
Autor:
Stefaniak-Vidarsson, Magdalena M., Gudjónsdóttir, María, Marteinsdottir, Gudrun, Omarsdottir, Sesselja, Bravo, Elena, Sigurjonsson, Olafur E., Kristbergsson, Kristberg
Publikováno v:
Functional Foods in Health & Disease; Jan2019, Vol. 9 Issue 1, p1-15, 15p
Autor:
Stefaniak-Vidarsson, Magdalena M., Gudjónsdóttir, María, Marteinsdottir, Gudrun, Sigurjonsson, Olafur E., Kristbergsson, Kristberg
Publikováno v:
Functional Foods in Health & Disease; 2017, Vol. 7 Issue 9, p688-701, 14p
Autor:
Se-Kwon Kim
A keystone reference that presents both up-to-date research and the far-reaching applications of marine biotechnology Featuring contributions from 100 international experts in the field, this five-volume encyclopedia provides comprehensive coverage o
