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The clonal seaweed Chondrus crispus as a foundation species

Ricardo A. Scrosati

Algae. 2016;31(1):41-48. Published online 2016 March 15 DOI: https://doi.org/10.4490/algae.2016.31.2.10

The clonal seaweed Chondrus crispus as a foundation species

Ricardo A. Scrosati

ALGAE. 2016;31(1):41-48

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PHYLOGEOGRAPHIC PATTERNS INDICATE TRANSATLANTIC MIGRATION FROM EUROPE TO NORTH AMERICA IN THE RED SEAWEED CHONDRUS CRISPUS (GIGARTINALES, RHODOPHYTA)1

ZiMin Hu, Michael D. Guiry, Alan T. Critchley, DeLin Duan

Journal of Phycology. 2010;46(5):889-900

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RAMET DYNAMICS FOR THE CLONAL SEAWEED PTEROCLADIELLA CAPILLACEA (RHODOPHYTA): A COMPARISON WITH CHONDRUS CRISPUS AND WITH MAZZAELLA CORNUCOPIAE (GIGARTINALES)

Ricardo Scrosati, Elisa Servière‐Zaragoza

Journal of Phycology. 2000;36(6):1061-1068

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Carbonic system-incident energy relationship in Chondrus crispus (Rhodophyta, Gigartinales) tank culture

J. P. Braud

Eleventh International Seaweed Symposium. 1984;463-466

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Growth regulators from the seaweed Chondrus crispus L. (Lyn.)

Antonio Ballester

Journal of Experimental Marine Biology and Ecology. 1975;20(2):179-182

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GENETIC POPULATION STRUCTURE AND MATING SYSTEM IN CHONDRUS CRISPUS (RHODOPHYTA)1

Stacy A. Krueger-Hadfield, Jonas Collén, Claire Daguin-Thiébaut, Myriam Valero

Journal of Phycology. 2011;47(3):440-450

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Intergametophytic selfing and microgeographic genetic structure shape populations of the intertidal red seaweedChondrus crispus

S. A. Krueger-Hadfield, D. Roze, S. Mauger, M. Valero

Molecular Ecology. 2013;22(12):3242-3260

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Clinical effects of overwintered-stressed Chondrus Crispus and non-overwintered-stressed Chondrus crispus dietary supplementations

Beniamino Palmieri, Maria Vadalà, Carmen Laurino

Asian Journal of Medical Sciences. 2018;9(6):7-13

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Fishing and catch characteristics of an eastern Canadian Irish moss (Chondrus crispus Stackh.) dragraker

J. D. Pringle, D. J. Jones, R. E. Semple

Twelfth International Seaweed Symposium. 1987;341-347

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Consumer acceptability and chemical composition of whole‐wheat breads incorporated with brown seaweed (Ascophyllum nodosum) or red seaweed (Chondrus crispus)

Timothy Lamont, Matthew McSweeney

Journal of the Science of Food and Agriculture. 2020;101(4):1507-1514

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