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181, 1199-1200. http://dx.doi.org/10.1038/1811199a0
CELIKTAS YESIL O., HAMES KOCABAS E.E., et al.,2007.Antimicrobial activities of
methanol extracts and essential oils of Rosmarinus officinalis, depending on location and
seasonal variations. Food Chemistry, 100, 553-559. doi:10.1016/j.foodchem.2005.10.011.
COLLIN S., ET CROUZET J., 2011. Polyphénols et procédés. TEC&DOC-Lavoisier.
CISSE M., 2010. Couplage de procédés membranaires pour la production d’extraits
anthocyaniques : application à l’Hibiscus sabdariffa. Thèse de doctorat, Montpellier Supagro,
France.
CACACE J., MAZZA G., 2003. Mass transfer process during extraction of phenolic
compounds from milled berries. J. Food Eng., (59): 379–389.
COLLARD J., 2003. Définition du stress oxydatif. Laboratoire Synlab, Belgique.
CHBANI A., MAWLAWI H.,ETAHIRI S. 2011. ,Activité antibactérienne des extraits
d’une algue brune Padina pavonica de la côte méditerranéenne au Liban ; JO Phytothérapie
Volume9 .
CABRY-GOUBET R.,2013. TROUBLES DE LA FERTILITE ET ENVIRONNEMENT -
Les perturbateurs endocriniens = Xénoestrogènes.
CYRUS MD, BOLTON JJ, et al ., 2015. The advantages of Ulva (Chlorophyta) as an
additive in sea urchin formulated feeds: effects on palatability, consumption and digestibility.
Aquac Nutr.; 21(5):578-91.
DJERIDANE A., YOUSFI M., et al ., 2006. Antioxidant activity of some algerian
medicinal plants extracts containing phenolic compounds; Food Chemistry Volume 97 - Issue
4, P 654 – 660.
DAI J., ET MUMPER R.J., 2010. Plant Phenolic: Extraction, Analysis and Their
Antioxidant and Anticancer Properties. Molécules .,15: pp7313-7352.
De reviers B., 2002. Biologie et phylogénie des algues. Edition Bellin. Paris (France). 418p.
FLOC'H J., Y. LV., 2010. Les secrets des algues. : 168.
FINAUD J., LAC G ET al., 2006.Oxidative stress: relationship with exercise and training.
Sports Med36, 327-358.
FRIEDMAN M., JURGENS H.S., 2000. Effect of pH on the Stability of Plant Phenolic
Compounds. J. Agric. Food Chem., 48 (6): 2101-2110.
FALLER H. 2011. Les applications et la toxicité des algues marines : 132.