{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,10,9]],"date-time":"2025-10-09T21:03:16Z","timestamp":1760043796915,"version":"3.37.3"},"reference-count":46,"publisher":"Springer Science and Business Media LLC","issue":"3","license":[{"start":{"date-parts":[[2015,10,31]],"date-time":"2015-10-31T00:00:00Z","timestamp":1446249600000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/www.springer.com\/tdm"}],"funder":[{"DOI":"10.13039\/501100003339","name":"Consejo Superior de Investigaciones Cient\u00edficas","doi-asserted-by":"crossref","award":["PIE 201370E001"],"award-info":[{"award-number":["PIE 201370E001"]}],"id":[{"id":"10.13039\/501100003339","id-type":"DOI","asserted-by":"crossref"}]}],"content-domain":{"domain":["link.springer.com"],"crossmark-restriction":false},"short-container-title":["Food Bioprocess Technol"],"published-print":{"date-parts":[[2016,3]]},"DOI":"10.1007\/s11947-015-1626-5","type":"journal-article","created":{"date-parts":[[2015,10,30]],"date-time":"2015-10-30T23:19:14Z","timestamp":1446247154000},"page":"387-395","update-policy":"https:\/\/doi.org\/10.1007\/springer_crossmark_policy","source":"Crossref","is-referenced-by-count":18,"title":["Quality Enhancement of Chilled Fish by Including Alga Bifurcaria bifurcata Extract in the Icing Medium"],"prefix":"10.1007","volume":"9","author":[{"given":"Jos\u00e9 M.","family":"Miranda","sequence":"first","affiliation":[]},{"given":"Jaime","family":"Ortiz","sequence":"additional","affiliation":[]},{"given":"Jorge","family":"Barros-Vel\u00e1zquez","sequence":"additional","affiliation":[]},{"given":"Santiago P.","family":"Aubourg","sequence":"additional","affiliation":[]}],"member":"297","published-online":{"date-parts":[[2015,10,31]]},"reference":[{"key":"1626_CR1","doi-asserted-by":"crossref","first-page":"87","DOI":"10.1080\/10408399609527720","volume":"36","author":"I. Ashie","year":"1996","unstructured":"Ashie, I., Smith, J., & Simpson, B. (1996). Spoilage and shelf-life extension of fresh fish and shellfish. Critical Reviews in Food Science and Nutrition, 36, 87\u2013121.","journal-title":"Critical Reviews in Food Science and Nutrition"},{"key":"1626_CR2","doi-asserted-by":"crossref","first-page":"232","DOI":"10.1007\/s00217-005-0182-z","volume":"223","author":"S. Aubourg","year":"2006","unstructured":"Aubourg, S., Losada, V., Gallardo, J., Miranda, M., & Barros-Vel\u00e1zquez, J. (2006). On-board quality preservation of megrim (Lepidorhombus whiffiagonis) by a novel ozonised-slurry ice system. European Food Research Technology, 223, 232\u2013237.","journal-title":"European Food Research Technology"},{"key":"1626_CR3","doi-asserted-by":"crossref","first-page":"608","DOI":"10.4315\/0362-028X-61.5.608","volume":"61","author":"B. Ben-Gigirey","year":"1998","unstructured":"Ben-Gigirey, B., Baptista, V., de Sousa, J., Villa, T., & Barros-Vel\u00e1zquez, J. (1998). Changes in biogenic amines and microbiological analysis in albacore (Thunnus alalunga) muscle during frozen storage. Journal of Food Protection, 61, 608\u2013615.","journal-title":"Journal of Food Protection"},{"key":"1626_CR4","doi-asserted-by":"crossref","first-page":"933","DOI":"10.4315\/0362-028X-62.8.933","volume":"62","author":"B. Ben-Gigirey","year":"1999","unstructured":"Ben-Gigirey, B., Baptista, V., de Sousa, J., Villa, T., & Barros-Vel\u00e1zquez, J. (1999). Histamine and cadaverine production by bacteria isolated from fresh and frozen albacore (Thunnus alalunga). Journal of Food Protection, 62, 933\u2013939.","journal-title":"Journal of Food Protection"},{"key":"1626_CR5","doi-asserted-by":"crossref","first-page":"19","DOI":"10.1016\/S0168-1605(00)00240-3","volume":"57","author":"B. Ben-Gigirey","year":"2000","unstructured":"Ben-Gigirey, B., Baptista, V., de Sousa, J., Villa, T., & Barros-Vel\u00e1zquez, J. (2000). Characterization of biogenic amine-producing Stenotrophomonas maltophilia strains isolated from white muscle of fresh and frozen albacore tuna. International Journal of Food Microbiology, 57, 19\u201331.","journal-title":"International Journal of Food Microbiology"},{"key":"1626_CR6","doi-asserted-by":"crossref","first-page":"911","DOI":"10.1139\/o59-099","volume":"37","author":"E. Bligh","year":"1959","unstructured":"Bligh, E., & Dyer, W. (1959). A rapid method of total extraction and purification. Canadian Journal of Biochemistry and Physiology, 37, 911\u2013917.","journal-title":"Canadian Journal of Biochemistry and Physiology"},{"key":"1626_CR7","doi-asserted-by":"crossref","first-page":"185","DOI":"10.1016\/j.aca.2008.04.028","volume":"616","author":"N. Bouzidi","year":"2008","unstructured":"Bouzidi, N., Daghbouche, Y., El Hattab, M., Aliche, Z., Culioli, G., Piovetti, L., Garrigues, S., & De la Guardia, M. (2008). Determination of total sterols in brown algae by Fourier transform infrared spectroscopy. Analytica Chimica Acta, 616, 185\u2013189.","journal-title":"Analytica Chimica Acta"},{"key":"1626_CR8","volume-title":"Meeresalgen. Ein farbbilf\u00fchrer zu den verbreiteten benthischen gr\u00fcn- Braun- und rotalgen der weltmeere (pp. 1\u2013596)","author":"W. Braune","year":"2008","unstructured":"Braune, W. (2008). Meeresalgen. Ein farbbilf\u00fchrer zu den verbreiteten benthischen gr\u00fcn- Braun- und rotalgen der weltmeere (pp. 1\u2013596). Ruggell: Gantner A. R."},{"key":"1626_CR9","series-title":"Chapter 13","doi-asserted-by":"crossref","first-page":"299","DOI":"10.1007\/978-1-4419-7880-6_13","volume-title":"Novel Technologies in Food Science","author":"C. Campos","year":"2012","unstructured":"Campos, C., Gliemmo, M., Aubourg, S., & Barros-Vel\u00e1zquez, J. (2012). Novel Technologies for the Preservation of Chilled Aquatic Food Products. In A. McElhatton, & P. Amaral Sobral (Eds.), Novel Technologies in Food Science, Chapter 13 (pp. 299\u2013323). New York, USA: Springer."},{"key":"1626_CR10","doi-asserted-by":"crossref","first-page":"360","DOI":"10.1007\/BF02651444","volume":"26","author":"R. Chapman","year":"1949","unstructured":"Chapman, R., & McKay, J. (1949). The estimation of peroxides in fats and oils by the ferric thiocyanate method. Journal of the American Oil Chemists\u2019 Society, 26, 360\u2013363.","journal-title":"Journal of the American Oil Chemists\u2019 Society"},{"key":"1626_CR11","doi-asserted-by":"crossref","first-page":"359","DOI":"10.1016\/j.jembe.2007.05.028","volume":"349","author":"S. Connan","year":"2007","unstructured":"Connan, S., Deslandes, E., & Gall, E. (2007). Influence of day-night and tidal cycles on phenol content and antioxidant capacity in three temperate intertidal brown seaweeds. Journal of Experimental Marine Biology and Ecology, 349, 359\u2013369.","journal-title":"Journal of Experimental Marine Biology and Ecology"},{"key":"1626_CR12","doi-asserted-by":"crossref","first-page":"529","DOI":"10.1016\/S0031-9422(01)00042-5","volume":"57","author":"G. Culioli","year":"2001","unstructured":"Culioli, G., Daoudi, M., Ortalo-Magne, A., Valls, R., & Piovetti, L. (2001). (S)-12-hydroxygeranylgeraniol-derived diterpenes from the brown alga Bifurcaria bifurcata. Phytochemistry, 57, 529\u2013535.","journal-title":"Phytochemistry"},{"key":"1626_CR13","doi-asserted-by":"crossref","first-page":"23","DOI":"10.1080\/09637480802189643","volume":"60","author":"ME. D\u00edaz-Rubio","year":"2009","unstructured":"D\u00edaz-Rubio, M. E., P\u00e9rez-Jim\u00e9nez, J., & Saura-Calixto, F. (2009). Dietary fiber and antioxidant capacity in Fucus vesiculosus products. International Journal of Food Science and Nutrition, 60, 23\u201334.","journal-title":"International Journal of Food Science and Nutrition"},{"key":"1626_CR14","unstructured":"European Council Regulation (1997). European Community (EC), No 258\/97, 27 January 1997 concerning novel foods and novel food ingredients. CELEX-EUR Official Journal L-43, 14\/02\/1997 (pp. 1\u20137)."},{"key":"1626_CR15","unstructured":"FAO (2007). Fishery statistics. Capture production. Yearbook 2005, 101\/1, p. 97. Rome, Italy: Food and Agriculture Organization of the United Nations."},{"key":"1626_CR16","doi-asserted-by":"crossref","first-page":"57","DOI":"10.1016\/j.tifs.2012.03.004","volume":"27","author":"J. Fleurence","year":"2012","unstructured":"Fleurence, J., Moran\u00e7ais, M., Dumay, J., Decottignies, P., Turpin, V., Munier, M., Garc\u00eda-Bueno, N., & Jaouen, P. (2012). What are the prospects for using seaweed in human nutrition and for marine animals raised through aquaculture? Trends in Food Science and Technology, 27, 57\u201361.","journal-title":"Trends in Food Science and Technology"},{"key":"1626_CR17","doi-asserted-by":"crossref","first-page":"1925","DOI":"10.1002\/1097-0010(200010)80:13<1925::AID-JSFA714>3.0.CO;2-4","volume":"80","author":"E. Frankel","year":"2000","unstructured":"Frankel, E., & Meyer, A. (2000). The problems of using one-dimensional methods to evaluate multifunctional food and biological antioxidants. Journal of the Science of Food and Agriculture, 80, 1925\u20131941.","journal-title":"Journal of the Science of Food and Agriculture"},{"key":"1626_CR18","author":"B. Garc\u00eda-Soto","year":"2015","unstructured":"Garc\u00eda-Soto, B., Miranda, J., Rodr\u00edguez-Bernaldo de Quir\u00f3s, A., Send\u00f3n, R., Rodr\u00edguez-Mart\u00ednez, A., Barros-Vel\u00e1zquez, J., & Aubourg, S. (2015). Effect of biodegradable film (lyophilised alga Fucus spiralis and sorbic acid) on quality properties of refrigerated megrim (Lepidorhombus whiffiagonis). International Journal of Food Science and Technology. doi: 10.1111\/ijfs.12821 .","journal-title":"International Journal of Food Science and Technology"},{"key":"1626_CR19","doi-asserted-by":"crossref","first-page":"1245","DOI":"10.1016\/0031-9422(74)80110-X","volume":"13","author":"K. Glombitza","year":"1974","unstructured":"Glombitza, K., & R\u00f6sener, H. (1974). Bifuhalol: Ein diphenyl\u00e4ter aus Bifurcaria bifurcata. Phytochemistry, 13, 1245\u20131247.","journal-title":"Phytochemistry"},{"key":"1626_CR20","doi-asserted-by":"crossref","first-page":"1279","DOI":"10.1016\/0031-9422(76)85094-7","volume":"15","author":"K. Glombitza","year":"1976","unstructured":"Glombitza, K., R\u00f6sener, H., & Koch, M. (1976). Polyhydroxyoligophenyle und phenyl\u00e4ther aus Bifurcaria bifurcata. Phytochemistry, 15, 1279\u20131281.","journal-title":"Phytochemistry"},{"key":"1626_CR21","doi-asserted-by":"crossref","first-page":"2289","DOI":"10.1016\/j.foodres.2010.08.005","volume":"43","author":"E. G\u00f3mez-Ord\u00f3\u00f1ez","year":"2010","unstructured":"G\u00f3mez-Ord\u00f3\u00f1ez, E., Jim\u00e9nez-Escrig, A., & Rup\u00e9rez, P. (2010). Dietary fibre and physicochemical properties of several edible seaweeds from the northwestern Spanish coast. Food Research International, 43, 2289\u20132294.","journal-title":"Food Research International"},{"key":"1626_CR22","doi-asserted-by":"crossref","first-page":"1514","DOI":"10.1016\/j.foodhyd.2011.02.009","volume":"25","author":"E. G\u00f3mez-Ord\u00f3\u00f1ez","year":"2011","unstructured":"G\u00f3mez-Ord\u00f3\u00f1ez, E., & Rup\u00e9rez, P. (2011). FTIR-ATR spectroscopy as a tool for polysaccharide identification in edible brown and red seaweeds. Food Hydrocolloids, 25, 1514\u20131520.","journal-title":"Food Hydrocolloids"},{"key":"1626_CR23","doi-asserted-by":"crossref","first-page":"315","DOI":"10.1016\/j.tifs.2011.03.011","volume":"22","author":"S. Gupta","year":"2011","unstructured":"Gupta, S., & Abu-Ghannam, N. (2011). Bioactive potential and possible health effects of edible brown seaweeds. Trends in Food Science and Technology, 22, 315\u2013326.","journal-title":"Trends in Food Science and Technology"},{"key":"1626_CR24","doi-asserted-by":"crossref","first-page":"10","DOI":"10.1016\/j.jff.2014.04.009","volume":"9","author":"S. Halldorsd\u00f3ttir","year":"2014","unstructured":"Halldorsd\u00f3ttir, S., Sveinsd\u00f3ttir, H., Gudmundsd\u00f3ttir, A., Thorkelsson, G., & Kristinsson, H. (2014). High quality fish protein hydrolysates prepared from by-product material with Fucus vesiculosus extract. Journal of Functional Foods, 9, 10\u201317.","journal-title":"Journal of Functional Foods"},{"key":"1626_CR25","doi-asserted-by":"crossref","first-page":"238","DOI":"10.1111\/j.1440-1835.2008.00505.x","volume":"56","author":"K. Lann Le","year":"2008","unstructured":"Le Lann, K., J\u00e9gou, C., & Stiger-Pouvreau, V. (2008). Effect of different conditioning treatments on total phenolic content and antioxidant activities in two sargassacean species: comparison of the frondose Sargassum muticum (yendo) fensholt and the cylindrical Bifurcaria bifurcata R. Ross. Phycological Research, 56, 238\u2013245.","journal-title":"Phycological Research"},{"key":"1626_CR26","doi-asserted-by":"crossref","first-page":"470","DOI":"10.1007\/BF02636814","volume":"53","author":"R. Lowry","year":"1976","unstructured":"Lowry, R., & Tinsley, I. (1976). Rapid colorimetric determination of free fatty acids. Journal of the American Oil Chemists\u2019 Society, 53, 470\u2013472.","journal-title":"Journal of the American Oil Chemists\u2019 Society"},{"key":"1626_CR27","doi-asserted-by":"crossref","first-page":"13","DOI":"10.1007\/s11947-008-0147-x","volume":"3","author":"G. Oms-Oliu","year":"2010","unstructured":"Oms-Oliu, G., Mart\u00edn-Belloso, O., & Soliva-Fortuny, R. (2010). Pulsed light treatments for food preservation. A review. Food and Bioprocess Technology, 3, 13\u201323.","journal-title":"Food and Bioprocess Technology"},{"key":"1626_CR28","doi-asserted-by":"crossref","first-page":"218","DOI":"10.4315\/0362-028X-71.1.218","volume":"71","author":"N. Oral","year":"2008","unstructured":"Oral, N., G\u00fclmez, M., Vatansever, L., & G\u00fcven, A. (2008). Application of antimicrobial ice for extending shelf life of fish. Journal of Food Protection, 71, 218\u2013222.","journal-title":"Journal of Food Protection"},{"key":"1626_CR29","doi-asserted-by":"crossref","unstructured":"Ortiz, J., Vivanco, J., & Aubourg, S. (2014). Lipid and sensory quality of canned Atlantic salmon (Salmo salar): Effect of the use of different seaweed extracts as covering liquids. European Journal of Lipid Science and Technology, 116, 596--605.","DOI":"10.1002\/ejlt.201300239"},{"key":"1626_CR30","doi-asserted-by":"crossref","first-page":"2777","DOI":"10.1007\/s11947-011-0586-7","volume":"5","author":"G. \u00d6zyurt","year":"2012","unstructured":"\u00d6zyurt, G., Kuley, E., Balik\u00e7i, E., Ka\u00e7ar, \u00c7., G\u00f6kdogan, S., Etyemez, M., & \u00d6zogul, F. (2012). Effect of the icing with rosemary extract on the oxidative stability and biogenic amine formation in sardine (Sardinella aurita) during chilled storage. Food and Bioprocess Technology, 5, 2777\u20132786.","journal-title":"Food and Bioprocess Technology"},{"key":"1626_CR31","doi-asserted-by":"crossref","first-page":"128","DOI":"10.1016\/j.foodchem.2014.04.119","volume":"164","author":"L. Paiva","year":"2014","unstructured":"Paiva, L., Lima, E., Ferreira Patarra, R., Neto, A., & Baptista, J. (2014). Edible Azorean macroalgae as source of rich nutrients with impact on human health. Food Chemistry, 164, 128\u2013135.","journal-title":"Food Chemistry"},{"key":"1626_CR32","doi-asserted-by":"crossref","first-page":"31","DOI":"10.1016\/j.foodchem.2008.01.051","volume":"110","author":"L. Pastoriza","year":"2008","unstructured":"Pastoriza, L., Bern\u00e1rdez, M., Sampedro, G., Cabo, M., & Herrera, J. (2008). The use of water and ice with bactericide to prevent onboard and onshore spoilage of refrigerated megrim (Lepidorhombus whiffiagonis). Food Chemistry, 110, 31\u201338.","journal-title":"Food Chemistry"},{"key":"1626_CR33","doi-asserted-by":"crossref","first-page":"36","DOI":"10.1016\/j.foodres.2014.08.035","volume":"66","author":"I. Peinado","year":"2014","unstructured":"Peinado, I., Gir\u00f3n, J., Koutsidis, G., & Ames, J. M. (2014). Chemical composition, antioxidant activity and sensory evaluation of five different species of brown edible seaweeds. Food Research International, 66, 36\u201344.","journal-title":"Food Research International"},{"key":"1626_CR34","doi-asserted-by":"crossref","first-page":"1450","DOI":"10.1016\/j.lwt.2009.03.005","volume":"42","author":"V. Quitral","year":"2009","unstructured":"Quitral, V., Donoso, M. L., Ortiz, J., Herrera, M. V., Araya, H., & Aubourg, S. (2009). Chemical changes during the chilled storage of Chilean jack mackerel (Trachurus murphyi): effect of a plant extract-icing system. LWT-Food Science and Technology, 42, 1450\u20131454.","journal-title":"LWT-Food Science and Technology"},{"key":"1626_CR35","doi-asserted-by":"crossref","first-page":"2764","DOI":"10.1111\/j.1365-2621.2003.tb05802.x","volume":"68","author":"O. Rodr\u00edguez","year":"2003","unstructured":"Rodr\u00edguez, O., Barros-Vel\u00e1zquez, J., Ojea, A., Pi\u00f1eiro, C., & Aubourg, S. (2003). Evaluation of sensory and microbiological changes and identification of proteolytic bacteria during the iced storage of farmed turbot (Psetta maxima). Journal of Food Science, 68, 2764\u20132771.","journal-title":"Journal of Food Science"},{"key":"1626_CR36","doi-asserted-by":"crossref","first-page":"495","DOI":"10.1007\/s00217-010-1295-6","volume":"231","author":"A. Rodr\u00edguez-Bernaldo de Quir\u00f3s","year":"2010","unstructured":"Rodr\u00edguez-Bernaldo de Quir\u00f3s, A., Frecha-Ferreiro, S., Vidal-P\u00e9rez, A., & L\u00f3pez-Hern\u00e1ndez, J. (2010). Antioxidant compounds in edible brown seaweeds. European Food Research Technology, 231, 495\u2013498.","journal-title":"European Food Research Technology"},{"key":"1626_CR37","doi-asserted-by":"crossref","first-page":"566","DOI":"10.1016\/j.foodcont.2006.02.002","volume":"18","author":"K. Sallam","year":"2007","unstructured":"Sallam, K. (2007). Antimicrobial and antioxidant effects of sodium acetate, sodium lactate, and sodium citrate in refrigerated sliced salmon. Food Control, 18, 566\u2013575.","journal-title":"Food Control"},{"key":"1626_CR38","doi-asserted-by":"crossref","first-page":"777","DOI":"10.1023\/A:1026052715260","volume":"19","author":"E. Sandsdalen","year":"2003","unstructured":"Sandsdalen, E., Haug, T., Stensvag, K., & Styrvold, O. (2003). The antibacterial effect of a polyhydroxylated fucophlorethol from the marine brown alga, Fucus vesiculosus. World Journal of Microbiology and Biotechnology, 19, 777\u2013782.","journal-title":"World Journal of Microbiology and Biotechnology"},{"key":"1626_CR39","doi-asserted-by":"crossref","first-page":"217","DOI":"10.1016\/j.lwt.2011.10.003","volume":"46","author":"M. Sanju\u00e1s-Rey","year":"2012","unstructured":"Sanju\u00e1s-Rey, M., Garc\u00eda-Soto, B., Fuertes-Gamundi, R., Aubourg, S., & Barros-Vel\u00e1zquez, J. (2012). Effect of a natural organic acid-icing system on the microbiological quality of commercially relevant chilled fish species. LWT-Food Science and Technology, 46, 217\u2013223.","journal-title":"LWT-Food Science and Technology"},{"key":"1626_CR40","doi-asserted-by":"crossref","first-page":"2306","DOI":"10.1007\/s11947-012-0943-1","volume":"6","author":"T. Senturk","year":"2013","unstructured":"Senturk, T., & Alpas, H. (2013). Effect of high hydrostatic pressure treatment (HHPT) on quality and shelf life of Atlantic mackerel (Scomber scombrus). Food and Bioprocess Technology, 6, 2306\u20132318.","journal-title":"Food and Bioprocess Technology"},{"key":"1626_CR41","doi-asserted-by":"crossref","first-page":"245","DOI":"10.1023\/B:JAPH.0000047783.36600.ef","volume":"16","author":"A. Smit","year":"2004","unstructured":"Smit, A. (2004). Medicinal and pharmaceutical uses of seaweed natural products: a review. Journal of Applied Phycology, 16, 245\u2013262.","journal-title":"Journal of Applied Phycology"},{"key":"1626_CR42","doi-asserted-by":"crossref","first-page":"753","DOI":"10.1016\/j.foodchem.2013.01.019","volume":"139","author":"M. Tierney","year":"2013","unstructured":"Tierney, M., Smyth, T., Rai, D., Soler-Vila, A., Croft, A., & Brunton, N. (2013). Enrichment of phenol contents and antioxidant activities of Irish brown macroalgae using food-friendly techniques based on polarity and molecular size. Food Chemistry, 139, 753\u2013761.","journal-title":"Food Chemistry"},{"key":"1626_CR43","unstructured":"Tozawa, H., Erokibara, K., & Amano, K. (1971). Proposed modification of dyer\u2019s method for trimethylamine determination in codfish. In R. Kreuzer (Ed.), Fish inspection and quality control (pp. 187\u2013190). London: Fishing News Books Ltd."},{"key":"1626_CR44","doi-asserted-by":"crossref","first-page":"1084","DOI":"10.1002\/lipi.19700721218","volume":"72","author":"W. Vyncke","year":"1970","unstructured":"Vyncke, W. (1970). Direct determination of the thiobarbituric acid value in trichloracetic acid extracts of fish as a measure of oxidative rancidity. Fette Seifen Anstrichmittel, 72, 1084\u20131087.","journal-title":"Fette Seifen Anstrichmittel"},{"key":"1626_CR45","doi-asserted-by":"crossref","first-page":"321","DOI":"10.1016\/j.foodchem.2010.04.038","volume":"123","author":"T. Wang","year":"2010","unstructured":"Wang, T., J\u00f3nsd\u00f3ttir, R., Kristinsson, H., Thorkelsson, G., Jacobsen, C., Yuca Hamaguchi, P., & Olafsd\u00f3ttir, G. (2010). Inhibition of haemoglobin-mediated lipid oxidation in washed cod muscle and cod protein isolates by Fucus vesiculosus extract and fractions. Food Chemistry, 123, 321\u2013330.","journal-title":"Food Chemistry"},{"key":"1626_CR46","doi-asserted-by":"crossref","first-page":"693","DOI":"10.1016\/j.foodchem.2009.03.025","volume":"116","author":"M. Zubia","year":"2009","unstructured":"Zubia, M., Fabre, M. S., Kerjean, V., Le Lann, K., Stiger-Pouvreau, V., Fauchon, M., & Deslandes, E. (2009). Antioxidant and antitumoral activities of some phaeophyta from britanny coasts. Food Chemistry, 116, 693\u2013701.","journal-title":"Food Chemistry"}],"container-title":["Food and Bioprocess Technology"],"original-title":[],"language":"en","link":[{"URL":"http:\/\/link.springer.com\/content\/pdf\/10.1007\/s11947-015-1626-5.pdf","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"http:\/\/link.springer.com\/article\/10.1007\/s11947-015-1626-5\/fulltext.html","content-type":"text\/html","content-version":"vor","intended-application":"text-mining"},{"URL":"http:\/\/link.springer.com\/content\/pdf\/10.1007\/s11947-015-1626-5","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2019,6,1]],"date-time":"2019-06-01T21:10:11Z","timestamp":1559423411000},"score":1,"resource":{"primary":{"URL":"http:\/\/link.springer.com\/10.1007\/s11947-015-1626-5"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2015,10,31]]},"references-count":46,"journal-issue":{"issue":"3","published-print":{"date-parts":[[2016,3]]}},"alternative-id":["1626"],"URL":"https:\/\/doi.org\/10.1007\/s11947-015-1626-5","relation":{},"ISSN":["1935-5130","1935-5149"],"issn-type":[{"type":"print","value":"1935-5130"},{"type":"electronic","value":"1935-5149"}],"subject":[],"published":{"date-parts":[[2015,10,31]]}}}