Optimization of nori like product formulation from Ulva spp., Gracilaria sp., and glycerol using mixture design method

Characteristic of Nori from Combination of Ulva lactuca and Gelidium Seaweed

Ultrasonic Wave Assisted Extraction of Ulvan Polysaccharide from Ulva Seaweed at Low Temperature

Amino acid profile of Turbinaria ornata and Ulva reticulata from Moudolung Waters East Sumba

Optimization production process of Ulva lactuca salt using response surface methodology

In vitro tyrosinase inhibitory activity of ethanol extract of seaweed Ulva lactuca

Effect of adding Sargassum sp. and Ulva lactuca flour on the acceptance and nutritional value of kaasstengels cookies

The effects of addition of salted boiled fish wastewater on the physicochemical and sensory profile of nori-like product from Ulva lactuca

Potential of ulvan from Ulva lactuca as an antioxidant source

Characteristics of facial serum from seaweed filtrate of Eucheuma cottonii and Ulva lactuca

Evaluation of relative saltiness level and sensory profile of seaweed salt using magnitude estimation and Rate-All-That-Apply (RATA)

The Potential of Seaweed Resources on the Coastal of Ambon Island as Food Ingredient

Protein and Amino Acid of Edible Sargassum aquifolium, Ulva lactuca and Gracilariopsis longissima

Characterization of nori-like product based on local Indonesian seaweed with variations of coating