Zobrazeno 1 - 10
of 62
pro vyhledávání: '"Udo Nitschke"'
Publikováno v:
Journal of Phycology. 57:1619-1635
Macrocystis pyrifera is a major habitat forming kelp in coastal ecosystems of temperate regions of the northern and southern hemispheres. We investigated the seasonal occurrence of adult sporophytes, morphological characteristics, and reproductive ph
Publikováno v:
Journal of phycology. 57(5)
Macrocystis pyrifera is a major habitat forming kelp in coastal ecosystems of temperate regions of the northern and southern hemispheres. We investigated the seasonal occurrence of adult sporophytes, morphological characteristics, and reproductive ph
Autor:
Rafael M. Conde-Álvarez, Erik-J Malta, Solène Connan, Francisco Arenas, José Bonomi-Barufi, Maria H. Abreu, Dagmar B. Stengel, Udo Nitschke, Fungyi Chow, Paula S.M. Celis-Plá, Félix L. Figueroa, O. Meyerhoff, Daniel Robledo, María Teresa Mata
Publikováno v:
Journal of Experimental Botany
Journal of Experimental Botany, Oxford University Press (OUP), 2020, Early view, ⟨10.1093/jxb/eraa473⟩
Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP
Journal Of Experimental Botany (0022-0957) (Oxford University Press (OUP)), 2021-02, Vol. 72, N. 2, P. 491-509
Journal of Experimental Botany, Oxford University Press (OUP), 2020, Early view, ⟨10.1093/jxb/eraa473⟩
Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP
Journal Of Experimental Botany (0022-0957) (Oxford University Press (OUP)), 2021-02, Vol. 72, N. 2, P. 491-509
Short-term effects of pCO2 (700–380 ppm; High carbon (HC) and Low carbon (LC), respectively) and nitrate content (50–5 µM; High nitrogen (HN) and Low nitrogen (LN), respectively on photosynthesis were investigated in Ulva rigida (Chlorophyta) un
Autor:
Michael Y. Roleda, Udo Nitschke, Francesco G. Gentili, May Bente Brurberg, Daniel Fonn Aluwini, Céline Rebours, Sandra Lage
Publikováno v:
Food Chemistry. 347:129059
Autor:
Felix L Figueroa, Jose Bonomi-Barufi, Paula S M Celis-Plá, Udo Nitschke, Francisco Arenas, Solene Connan, Maria Helena Abreu, Erik-J Malta, Rafael Conde-Álvarez, Fungyi Chow, Maria Teresa Mata, O Meyerhoff, Daniel Robledo, Dagmar B Stengel
Publikováno v:
Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP
Universidade de São Paulo (USP)
instacron:USP
Publikováno v:
Algal Research. 54:102190
Resilience and biochemical response to predicted future North Atlantic Ocean temperature conditions (+2 °C of current seasonal observations) and different light conditions were investigated in four commercially valuable macroalgae that naturally inh
Autor:
Michael Y. Roleda, Daniel Fonn Aluwini, May Bente Brurberg, Udo Nitschke, Céline Rebours, Sandra Lage, Francesco G. Gentili
Publikováno v:
Food Chemistry. 341:127999
The increasing use of seaweeds in European cuisine led to cultivation initiatives funded by the European Union. Ulva lactuca, commonly known as sea lettuce, is a fast growing seaweed in the North Atlantic that chefs are bringing into the local cuisin
Autor:
Dagmar B. Stengel, Udo Nitschke
Publikováno v:
Journal of Applied Phycology. 28:3527-3533
Exposure to seaweed-derived iodine through the consumption of macroalgae can positively and negatively influence human health, depending on whether adequate (150 μg day−1) or excessive quantities are ingested. Following harvest, macroalgal materia
Autor:
Rósa Jónsdóttir, Anna Gietl, Dagmar B. Stengel, Hélène Marfaing, Céline Rebours, Jorunn Skjermo, Udo Nitschke, Michael Y. Roleda
Publikováno v:
Food Chemistry
This study represents a large-scale investigation into iodine contents in three commercially important and edible seaweed species from the North Atlantic: the brown algae Saccharina latissima and Alaria esculenta, and the red alga Palmaria palmata. V
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::710f2bbb68bd440dfab37693d0a234ac
https://hdl.handle.net/11250/2485518
https://hdl.handle.net/11250/2485518
Autor:
Natasa Desnica, Michael Y. Roleda, Hélène Marfaing, Udo Nitschke, Rósa Jónsdóttir, Jorunn Skjermo, Céline Rebours
Publikováno v:
Food Control
Seaweeds are increasingly used in European cuisines due to their nutritional value. Many algal constituents, such as polyphenols, are important antioxidants and thus considered beneficial to humans. However, many seaweed species can accumulate heavy
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e93325195f2c09bfd0163abe04064e76
http://hdl.handle.net/11250/2564973
http://hdl.handle.net/11250/2564973