NACZK M., SHAHIDI F., 2006. Phenolics in cereals, fruits and vegetables: Occurrence,
extraction and analysis. Journal of pharmaceutical and biomedical analysis. 41(5): 15231542.
NIL S., 2011. Variation saisonnières du rendement et des propriétés physicochimiques de
l’agar de la rhodophycée Gelidium sesquipedale de la cote de Mostaganem. Activité
antibactérienne et antifongique de l’extrait algal. Thèse de magister. Université d’Oran. 96p.
POZDERKA V. BELLINGER E. et al . 2015. FRESHWATER algae: identification,
enumeration and use as bio indicators." Acta Botanica Hungarica, vol. 57, no. 3-4, Sept.
2015, pp. 443.
POIROT R., 2007. Méthodologie pour le passage en continu d'extraction de soluté à partir
de matière végétale. Thèse de doctorat, L'institut national polytechnique de Toulouse, France.
PARK P. J., JUNG W. K., NAM K.S., et al ., 2001. PURIFICATION and characterization
of ant oxidative peptides from protein hydrolysate of lecithin-free egg yolk. Journal of the
American oil Chemists Society, 78 (6), 651-656.Reactive species and mitochondrial
dysfunction: Mechanistic significance of 4-hydroxynonenal. Environmental and Molecular
Mutagenesis.
PUSHPARAJ R., RAUBBIN S., et al ., 2014. "An Antibacterial activity of the Green
Seaweed Caulerpha Sertularioides using Five Different Solvents", Int.J.PharmTech Res., pp
01-05.
POPOVICI C ., SAYKOVA I ., et al ., 2009. Evaluation de l’activité antioxidant des
composes phénoliques par réactivité avec le radical libre DPPH .4,25-39.
PEROSA A., BORDIGNON G.,et al ., 2015. Algae as a Potential Source of Food and
Energy in Developing Countries. Scienza et società.
RAJAURIA G., JAISWAL A.K., et al ., 2012. Antimicrobial, Antioxidant and Free
Radical-Scavenging Capacity of Brown Sea weed Himanthalia Elongata from Western Coast
of Ireland. Journal of Food Biochemistry. (37): 322–335.
ROBBINS R. J., 2003. Phenolic acids in foods: an overview of analytical methodology.
Journal of Agricultural and Food Chemistry. 51(10): 2866-2887.
ROUXEL C., BE, DANIELI A., et al., 2001. Identification by SDS PAGE of green
seaweeds (Ulva and Enteromorpha) used in the food industry. Journal of Applied Phycology
13:215–219.
RICO-EVANTS C.A., MILLER N.J., et al ., 1995. The relative antioxidant activities of
plant-derived polyphenolic flavonoids. Free Radical Research, 22(4): 375-383.
extraction and analysis. Journal of pharmaceutical and biomedical analysis. 41(5): 15231542.
NIL S., 2011. Variation saisonnières du rendement et des propriétés physicochimiques de
l’agar de la rhodophycée Gelidium sesquipedale de la cote de Mostaganem. Activité
antibactérienne et antifongique de l’extrait algal. Thèse de magister. Université d’Oran. 96p.
POZDERKA V. BELLINGER E. et al . 2015. FRESHWATER algae: identification,
enumeration and use as bio indicators." Acta Botanica Hungarica, vol. 57, no. 3-4, Sept.
2015, pp. 443.
POIROT R., 2007. Méthodologie pour le passage en continu d'extraction de soluté à partir
de matière végétale. Thèse de doctorat, L'institut national polytechnique de Toulouse, France.
PARK P. J., JUNG W. K., NAM K.S., et al ., 2001. PURIFICATION and characterization
of ant oxidative peptides from protein hydrolysate of lecithin-free egg yolk. Journal of the
American oil Chemists Society, 78 (6), 651-656.Reactive species and mitochondrial
dysfunction: Mechanistic significance of 4-hydroxynonenal. Environmental and Molecular
Mutagenesis.
PUSHPARAJ R., RAUBBIN S., et al ., 2014. "An Antibacterial activity of the Green
Seaweed Caulerpha Sertularioides using Five Different Solvents", Int.J.PharmTech Res., pp
01-05.
POPOVICI C ., SAYKOVA I ., et al ., 2009. Evaluation de l’activité antioxidant des
composes phénoliques par réactivité avec le radical libre DPPH .4,25-39.
PEROSA A., BORDIGNON G.,et al ., 2015. Algae as a Potential Source of Food and
Energy in Developing Countries. Scienza et società.
RAJAURIA G., JAISWAL A.K., et al ., 2012. Antimicrobial, Antioxidant and Free
Radical-Scavenging Capacity of Brown Sea weed Himanthalia Elongata from Western Coast
of Ireland. Journal of Food Biochemistry. (37): 322–335.
ROBBINS R. J., 2003. Phenolic acids in foods: an overview of analytical methodology.
Journal of Agricultural and Food Chemistry. 51(10): 2866-2887.
ROUXEL C., BE, DANIELI A., et al., 2001. Identification by SDS PAGE of green
seaweeds (Ulva and Enteromorpha) used in the food industry. Journal of Applied Phycology
13:215–219.
RICO-EVANTS C.A., MILLER N.J., et al ., 1995. The relative antioxidant activities of
plant-derived polyphenolic flavonoids. Free Radical Research, 22(4): 375-383.