Get started
Author

Pierrick Stévant

Observed names: STEVANT P., Stévant, Pierrick
ORCID: 0000-0002-7561-5443
Observed ORCID: 0000-0002-7561-5443
OpenAlex ID: A5048286914
Seaweed aquaculture in Norway: recent industrial developments and future perspectives
2017 · Pierrick Stévant, Céline Rebours, et al. · Aquaculture International · 282
PDF
Food or fad? Challenges and opportunities for including seaweeds in a Nordic diet
2015 · Annelise S. Chapman, Pierrick Stévant, et al. · Botanica Marina · 115
PDF
Effects of drying on the nutrient content and physico-chemical and sensory characteristics of the edible kelp Saccharina latissima
2018 · Pierrick Stévant, Erlend Indergård, et al. · Journal of Applied Phycology · 107
Biomass soaking treatments to reduce potentially undesirable compounds in the edible seaweeds sugar kelp (Saccharina latissima) and winged kelp (Alaria esculenta) and health risk estimation for human consumption
2017 · Pierrick Stévant, Hélène Marfaing, et al. · Journal of Applied Phycology · 102
Nutritional value of the kelps Alaria esculenta and Saccharina latissima and effects of short-term storage on biomass quality
2017 · Pierrick Stévant, Hélène Marfaing, et al. · Journal of Applied Phycology · 84
Concise review of the red macroalga dulse, Palmaria palmata (L.) Weber & Mohr
2023 · Pierrick Stévant, Peter Søndergaard Schmedes, et al. · Journal of Applied Phycology · 83
PDF
Semi-dry storage as a maturation process for improving the sensory characteristics of the edible red seaweed dulse (Palmaria palmata)
2020 · Pierrick Stévant, Aðalheiður Ólafsdóttir, et al. · Algal Research · 66
PDF
Approaches for reducing the iodine content of the brown seaweed Saccharina latissima—effects on sensory properties
2023 · Johanna Liberg Krook, Arne Duinker, et al. · Journal of Applied Phycology · 38
PDF
Landing facilities for processing of cultivated seaweed biomass: a Norwegian perspective with strategic considerations for the European seaweed industry
2021 · Pierrick Stévant, Céline Rebours · Journal of Applied Phycology · 27
PDF
Data on the sensory characteristics and chemical composition of the edible red seaweed dulse (Palmaria palmata) after dry and semi-dry storage
2020 · Pierrick Stévant, Aðalheiður Ólafsdóttir, et al. · Data in Brief · 14
PDF
Acid preservation of the brown seaweed Saccharina latissima for food applications
2024 · Johanna Liberg Krook, Luca Riboldi, et al. · Algal Research · 13
Iodine reduction and retention of nutrients and flavour-active compounds upon warm seawater treatment of the kelps Alaria esculenta and Saccharina latissima
2025 · Pierrick Stévant, Cecilie Bay Wirenfeldt, et al. · Algal Research · 10
Fermentation of sugar kelp (Saccharina latissima): exploring the potential of the kelp’s native microbiota as starter culture and the microbiological food safety of fermented products
2025 · Pierrick Stévant, Evangelia Zioga, et al. · Frontiers in Food Science and Technology · 9
PDF
Changes in food quality attributes of Saccharina latissima following pre-treatments, frozen storage and subsequent thawing
2024 · Pierrick Stévant, Finn Lillelund Aachmann, et al. · Algal Research · 9
Seaweeds in food applications: Effects of processing on product quality
2019 · Pierrick Stévant · NORA - Norwegian Open Research Archives · 7
Pulsed electric field processing as an alternative to warm water treatment for the reduction of potentially toxic elements in Saccharina latissima
2025 · Randi Sund, Susan Løvstad Holdt, et al. · Journal of Applied Phycology · 3
PDF
Impact of post-harvest processing on Alaria esculenta and its application in a model fish-based product
2025 · Randi Sund, Gorana Drobac, et al. · Applied Food Research · 2
Freezing and storage of seaweed.
2021 · NORDTVEDT T. S., STEVANT P., et al. · Institut International du Froid · 1
Processing and fermentation effects on kelp flavour: sensory profiles and flavour-active compounds
2026 · Pierrick Stévant, Dagbjørn Skipnes, et al. · Future Foods
PDF
Seaweeds for food: from production to consumer
2026 · Pierrick Stévant, Dagbjørn Skipnes, et al. · TemaNord
Food processing and fermentation of the kelps Alaria esculenta and Saccharina latissima – effects on sensory properties and flavour-active compounds
2026 · Stévant, Pierrick, Skipnes, Dagbjørn, et al. · Mendeley Data
A Taste of Things to Come with Sea Kelp
2023 · Møreforsking, Pierrick Stévant, et al. · EU Research
Miljøkonsekvensanalyse: Integrert havbruk i Norge. September 2017
2017 · Anders Karlsson-Drangsholt, Solveig van Nes, et al. · BIBSYS Brage (BIBSYS (Norway))
PDF
Reducing bacterial contamination of Artemia in larviculture using short bath treatments.
2009 · Pierrick Stévant
Works count: 26
Citation count: 972
H-index: 11
I10-index: 12
Year
Topic
Type