References 2.3

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Circuncisão, A. R., Catarino, M. D., Cardoso, S. M., & Silva, A. M. S. (2018). Minerals from Macroalgae Origin: Health Benefits and Risks for Consumers. Marine Drugs, 16(11), 400.

Cozmuta, L. M., Nicula, C., Peter, A., Apjok, R., Jastrzębska, A., & Cozmuta, A. M. (2022). Insights into the fermentation process of fresh and frozen dough bread made with alginate-immobilized S. cerevisiae yeast cells. Journal of Cereal Science, 107, 103516.

Da Rosa, M. D. H., Alves, C. J., Santos, F. N. D., De Souza, A. O., Da Rosa Zavareze, E., Pinto, E., Noseda, M. D., Ramos, D., & De Pereira, C. M. P. (2023). Macroalgae and microalgae biomass as feedstock for products applied to bioenergy and food industry: A Brief review. Energies, 16(4), 1820.

De La Fuente, G., Fontana, M., Asnaghi, V., Chiantore, M., Mirata, S., Salis, A., Damonte, G., & Scarfì, S. (2020). The Remarkable Antioxidant and Anti-Inflammatory Potential of the Extracts of the Brown Alga Cystoseira amentacea var. stricta. Marine Drugs, 19(1), 2.

Del Mondo, A., Smerilli, A., Sané, E., Sansone, C., & Brunet, C. (2020). Challenging microalgal vitamins for human health. Microbial Cell Factories, 19(1).

Garrido, M. J. C., Fajardo, P., Piñeiro, E. C., Martínez, M. A., Farabegoli, F., & Vilariño, J. M. (2020). Microalgae: A new source of healthy ingredients. Antioxidant and antimicrobial properties and incorporation as a functional ingredient for cheese making. Proceedings of the Nutrition Society, 79(OCE2).

Hall, J. R., Albert, G., Twigg, I. M., Baltar, F., Hepburn, C. D., & Martin, G. (2022). The production of dissolved organic carbon by macroalgae and its consumption by marine bacteria: Implications for coastal ecosystems. Frontiers in Marine Science, 9.

Intake of PUFA in healthy adults. (2004). ISSFAL. Retrieved July 9, 2026.

Kotta, J., Raudsepp, U., Szava-Kovats, R., Aps, R., Armoskaite, A., Barda, I., Bergström, P., Futter, M., Gröndahl, F., Hargrave, M., Jakubowska, M., Jänes, H., Kaasik, A., Kraufvelin, P., Kovaltchouk, N., Krost, P., Kulikowski, T., Kõivupuu, A., Kotta, I., . . . Barboza, F. R. (2022). Assessing the potential for sea-based macroalgae cultivation and its application for nutrient removal in the Baltic Sea. The Science of the Total Environment, 839, 156230.

Maghimaa, M., Sagadevan, S., Fatimah, I., Lett, J. A., & Garg, S. (2025). Exploring algal diversity for enhanced nutrition: Implications for human health and sustainability. Algal Research, 86, 103907.

O’Higgins, L. (2014). Use of algal and other non-fish oils in refined edible products. Scottish Aquaculture Research Forum (SARF). ISBN: 978-1-907266-59-1.

O’Higgins, L., & Hamed, I. (2024). Attached Biofilm cultivation (ABC) of mixotrophic microalgae for the sustainable supply of innovative new bioproducts. In Springer eBooks (pp. 229–244).

One Health - Overview. (2025, June 16). European Commission.

Reynolds, D., Caminiti, J., Edmundson, S., Gao, S., Wick, M., & Huesemann, M. (2022). Seaweed proteins are nutritionally valuable components in the human diet. American Journal of Clinical Nutrition, 116(4), 855–861.

Rumin, J., Martins, J., Cruz, J., Vasconcelos, V., Grünewald, C. F., Flynn, K. J., Sabin, A., Paredes, M., Conde, E., Vilarino, J., Ferreira, M., Farabegoli, F., Fajardo, P., Chapela, M., & Picot, L. (2018). EnhanceMicroalgae: An European Interregional Project Stimulating Research, Innovation, Industrial Development and Transnational Cooperation within the Atlantic Area Microalgae Sector. Journal of Oceanography and Marine Research, 06(03).

Thakur, A., Sharma, D., Saini, R., Suhag, R., & Thakur, D. (2024). Cultivating blue food proteins: Innovating next-generation ingredients from macro and microalgae. Biocatalysis and Agricultural Biotechnology, 60, 103278.

Thum, G., Cappai, M. G., Bochert, R., Schubert, H., & Wolf, P. (2022). Nutrient Profile of Baltic Coastal Red Algae (Delesseria sanguinea), Baltic Blue Mussel (Mytilus spp.) and King Ragworm (Alitta virens) as Potential Feed Material in the Diet of Rainbow Trout (Oncorhynchus mykiss Walbaum, 1792): A Preliminary Assessment. Agriculture, 12(2), 196.

Tretiak, S., Schwoerbel, J., Bosse, R., Buck, B. H., Enders, I., Henjes, J., Hoffmann, D., Reimold, F., & Hofmann, L. C. (2021). Optimizing antioxidant activity in Agarophyton vermiculophyllum for functional packaging. Algal Research, 54, 102232.

Zhang, B., Wang, L., Riddicka, B., Li, R., Able, J., Boakye-Boaten, N., & Shahbazi, A. (2016). Sustainable production of algal biomass and biofuels using swine wastewater in North Carolina, US. Sustainability, 8(5), 477.

 

 


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