Publications

Scientific Papers

Paula Mapelli-Brahm, Patricia Gómez-Villegas, Mariana Lourdes Gonda, Antonio León-Vaz, Rosa León, Jennifer Mildenberger, Céline Rebours, Verónica Saravia, Silvana Vero, Eugenia Vila, Antonio J. Meléndez-Martínez , (2023)
Microalgae, Seaweeds and Aquatic Bacteria, Archaea, and Yeasts: Sources of Carotenoids with Potential Antioxidant and Anti-Inflammatory Health-Promoting Actions in the Sustainability Era

Marine Drugs
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Johanna Liberg Krook, Arne Duiker, Wenche Emblem Larssen, Ingri Mjelde Birkeland, Siv Skeie, Svein Jarle Horn, Pierrick Stévant, (2023)
Approaches for reducing the iodine content of the brown seaweed Saccharina latissima—effects on sensory properties

Journal of Applied Phycology
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Pierrick Stévant, Peter Søndergaard Schmedes, Line Le Gall, Susse Wegeberg, Justine Dumay, Céline Rebours, (2023)
Concise review of the red macroalga dulse, Palmaria palmata (L.) Weber & Mohr

Journal of Applied Phycology
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Marthe Jordbrekk Blikra, Dagbjørn Skipnes, Torstein Skåra, (2022)
On the use of pulsed electric field technology as a pretreatment to reduce the content of potentially toxic elements in dried Saccharina latissima

LWT - Food Science and Technology
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Reports

Pierrick Stévant, Jennifer Mildenberger, Cecilie Bay Wirenfeldt, Arne Duinker, (2023)
Nutritious and safe kelp ingredients to the food industry - Insights from the SusKelpFood project

Poster presented at the Seagriculture conference, 21-22nd June 2023, Tondheim, Norway.
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Pierrick Stévant, Arne Duinker, Wenche Emblem Larssen, Johanna Liberg Krook, Ingri Mjelde Birkeland, Linn Anne Brunborg Bjelland, Annelise Chapman, Solbjørg Hogstad, Rita Nilsen McStay, Harald Sveier, (2021)
Methods for iodine-reduction of sugar kelp to produce safe, flavourful and nutritious ingredient to the food industry

Final report from the SensAlgae project
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