NIOZ publications
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2022
Moerdijk-Poortvliet, T.C.W.; de Jong, D.L.C.; Fremouw, R.; de Reu, S.; de Winter, J.M.; Timmermans, K.; Mol, G.; Reuter, N.; Derksen, G.C.H. (2022). Extraction and analysis of free amino acids and 5′-nucleotides, the key contributors to the umami taste of seaweed. Food Chemistry 370: 131352. https://dx.doi.org/10.1016/j.foodchem.2021.131352
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2021
de Jong, D.L.C.; Timmermans, K.R.; de Winter, J.M.; Derksen, G.C.H. (2021). Effects of nutrient availability and light intensity on the sterol content of Saccharina latissima (Laminariales, Phaeophyceae). J. Appl. Phycol. 33: 1101-1113. https://doi.org/10.1007/s10811-020-02359-y
