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Page 1
Acceptable Inclusion Levels for Selected Brown and Red Irish Seaweed Species in Pork Sausages.
Foods. 2022 May 23;11(10):1522. doi: 10.3390/foods11101522.
Foods. 2022.
PMID: 35627092
Free PMC article.
An Assessment of Selected Nutritional, Bioactive, Thermal and Technological Properties of Brown and Red Irish Seaweed Species.
Mohammed HO, O'Grady MN, O'Sullivan MG, Hamill RM, Kilcawley KN, Kerry JP.
Mohammed HO, et al.
Foods. 2021 Nov 12;10(11):2784. doi: 10.3390/foods10112784.
Foods. 2021.
PMID: 34829067
Free PMC article.
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Effect of salt reduction and inclusion of 1% edible seaweeds on the chemical, sensory and volatile component profile of reformulated frankfurters.
Vilar EG, Ouyang H, O'Sullivan MG, Kerry JP, Hamill RM, O'Grady MN, Mohammed HO, Kilcawley KN.
Vilar EG, et al. Among authors: mohammed ho.
Meat Sci. 2020 Mar;161:108001. doi: 10.1016/j.meatsci.2019.108001. Epub 2019 Nov 6.
Meat Sci. 2020.
PMID: 31756515
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Microbial Population Changes in Decaying Ascophyllum nodosum Result in Macroalgal-Polysaccharide-Degrading Bacteria with Potential Applicability in Enzyme-Assisted Extraction Technologies.
Ihua MW, Guihéneuf F, Mohammed H, Margassery LM, Jackson SA, Stengel DB, Clarke DJ, Dobson ADW.
Ihua MW, et al. Among authors: mohammed h.
Mar Drugs. 2019 Mar 29;17(4):200. doi: 10.3390/md17040200.
Mar Drugs. 2019.
PMID: 30934874
Free PMC article.
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