{"refrec":{"BRefID":331100,"RR":"<b>Silva, P.; Pereira, L.</b> (2020). Concise review of <i>Osmundea pinnatifida</i> (Hudson) Stackhouse. <i>J. Appl. Phycol. 32(5)</i>: 2761-2771. <a href=\"https://dx.doi.org/10.1007/s10811-020-02183-4\" target=\"_blank\">https://dx.doi.org/10.1007/s10811-020-02183-4</a>","BEntID":324711,"PublicFlag":1,"CheckedFlag":0,"wosflag":1,"vabbflag":0,"RefStringPartII":". <i>J. Appl. Phycol. 32(5)</i>: 2761-2771. <a href=\"https://dx.doi.org/10.1007/s10811-020-02183-4\" target=\"_blank\">https://dx.doi.org/10.1007/s10811-020-02183-4</a>","DocTypID":8,"DocType":"Journal article","MarineFlag":0,"FreshFlag":0,"BrackishFlag":0,"TerrestrialFlag":0,"Authorstring":"Silva, P.; Pereira, L.","OrigTitleTranslFlag":0,"Authorstringtrunc":"Silva, P.; Pereira, L.","Englishabstract":"<i>Osmundea pinnatifida</i> is an edible red seaweed well-known for its strong smell and a slightly spicy taste that resembles mussels, crabs, or truffles, therefore being commonly called “pepper dulse” or “truffle of the sea.” Due to these features, it has a great potential for gastronomic purposes (either in simple/traditional or haute cuisine dishes), which led to an interest in its farming. However, to date, there is no known commercial cultivation of this species, which might be due mostly to its nature (it is a light-sensitive seaweed) and slow growth. The present work compiles the published literature on <i>O. pinnatifida</i> and presents a concise review on this species’ nomenclature and taxonomy, ecology, geographical distribution, cultivation, and of its biotechnological potential, namely in bioremediation, gastronomy, and pharmacology (nutritional and biological activities—prebiotic, antioxidant, antitumor, antiviral, antiprotozoal, antibacterial, antifouling, and antifungal)","AbstractOtherLang":null,"BibLvlCode":"AS","StandardTitle":"Concise review of <i>Osmundea pinnatifida</i> (Hudson) Stackhouse","OrigTitleLangCode":"en","OrigTitleLangCodeExtended":"eng","OrigTitleLangID":15,"DateLastModified":{"date":"2026-06-03 01:31:51.069548","timezone_type":1,"timezone":"+02:00"},"UserAccessRight":null,"UserAccID":null,"AuthorKeywords":"iotechnological potential, Gastronomy","OtherDescriptors":null,"Notes":null,"AnaPub":2020,"MonPub":null,"DateUpdate":"2020-11-17","DateCreate":"2020-11-17","SecASFANote":null,"ConfID":null,"PeerRev":1,"VlizCoreFlag":1,"WoScode":"WOS:000554442700001","VABBcode":null,"OpenAcc":0,"DOI":"10.1007/s10811-020-02183-4"},"refs":null,"anarec":{"AnaID":331100,"PubliDate":2020,"Pagination":"2761-2771","XtraPublOfAnaID":null,"ISBN":null,"Volume":"32","Issue":"5","BRefMon":null,"BRefMonRR":null,"BRefXtra":null,"BRefXtraRR":null,"SerBRefID":43025,"SerRR":"Journal of Applied Phycology. 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