ArticleFoods (Basel, Switzerland)2022
Factors Influencing the Consumption of Seaweed amongst Young Adults.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
10 citing papers in PubMed.
- Red Seaweed-Derived Phycobiliproteins: Marine Bioactive Colorants with Functional Health Properties.Marine drugs · 2026Review
- Cross-National Analysis of Consumer Preferences to Oat-Banana-Drinks WithFood science & nutrition · 2026Article
- Enhancing Dark Chocolate with Fermented Laver (Foods (Basel, Switzerland) · 2026Article
- Article
- Anti-Neuroinflammatory Effects of a Representative Low-Molecular-Weight Component Isolated fromMarine drugs · 2026Article
- Ecological Characteristics and Nutritional Values of Australia-Native Brown Algae Species.Marine drugs · 2025Review
- Characterization of Brown Seaweed (Foods (Basel, Switzerland) · 2025Article
- Atlantic Canadians' Sensory Perception of Couscous Made with Sugar Kelp (Foods (Basel, Switzerland) · 2024Article
- Consumption Patterns and Willingness to Pay for Sustainable Aquatic Food in China.Foods (Basel, Switzerland) · 2024Article
- Eating Macro-Algae (Seaweed): Understanding Factors Driving New Zealand Consumers' Willingness to Eat and Their Perceived Trust towards Country of Origin.Foods (Basel, Switzerland) · 2024Article
Corrections and comments
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Authors and funding
4 authors.
Funding
Abstract
Seaweed has been traditionally consumed in Asian and Pacific cultures, yet aside from sushi, is still not commonly eaten in Western societies. Edible seaweeds offer distinct nutritional benefits to terrestrial crops, particularly with respect to mineral and fibre content. Understanding the motivations that drive young Australians to eat seaweed is necessary for food product development and consumer marketing strategies, as well as informing future sustainable production through seaweed aquaculture and wild-harvest practices. An observational cross-sectional online survey with
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.