Effect of boiling time on the contents of flavor and taste in Lentinus edodes
Published 2019 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Effect of boiling time on the contents of flavor and taste in
Lentinus edodes
Authors
Keywords
-
Journal
FLAVOUR AND FRAGRANCE JOURNAL
Volume -, Issue -, Pages -
Publisher
Wiley
Online
2019-08-28
DOI
10.1002/ffj.3532
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Effects of different drying methods on the product quality and volatile compounds of whole shiitake mushrooms
- (2016) Yuting Tian et al. FOOD CHEMISTRY
- Effect of hot air drying on volatile compounds of Flammulina velutipes detected by HS-SPME–GC–MS and electronic nose
- (2016) Wenjian Yang et al. FOOD CHEMISTRY
- Effect of different drying methods on the myosin structure, amino acid composition, protein digestibility and volatile profile of squid fillets
- (2015) Yun Deng et al. FOOD CHEMISTRY
- Analysis and Evaluation of Tasty Components in the Pileus and Stipe of Lentinula edodes at Different Growth Stages
- (2015) Wanchao Chen et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Changes in non-volatile taste components of button mushroom (Agaricus bisporus) during different stages of freeze drying and freeze drying combined with microwave vacuum drying
- (2014) Fei Pei et al. FOOD CHEMISTRY
- Global Shape and Ligand Binding Efficiency of the HIV-1-neutralizing Antibodies Differ from Those of Antibodies That Cannot Neutralize HIV-1
- (2014) Ashish K. Solanki et al. JOURNAL OF BIOLOGICAL CHEMISTRY
- Chemical Composition and Aroma Evaluation of Volatile oils from Edible Mushrooms (Pleurotus salmoneostramineus and Pleurotus sajor-caju)
- (2014) Atsushi Usami et al. Journal of Oleo Science
- Contributions of non-volatile and volatile compounds to the umami taste and overall flavour of shiitake mushroom extracts and their application as flavour enhancers in cooked minced meat
- (2013) Maria Dermiki et al. FOOD CHEMISTRY
- Non-volatile taste components of several cultivated mushrooms
- (2013) Wen Li et al. FOOD CHEMISTRY
- HS-SPME GC/MS characterization of volatiles in raw and dry-roasted almonds (Prunus dulcis)
- (2013) Lu Xiao et al. FOOD CHEMISTRY
- Bitter Taste Inhibiting Agents for Whey Protein Hydrolysate and Whey Protein Hydrolysate Beverages
- (2012) Pattarin Leksrisompong et al. JOURNAL OF FOOD SCIENCE
- Effect of drying methods on volatiles of Chinese ginger (Zingiber officinale Roscoe)
- (2011) S.H. Ding et al. FOOD AND BIOPRODUCTS PROCESSING
- Effect of different cooking methods on the flavour constituents of mushroom (Agaricus bisporus (Lange) Sing) soup
- (2011) Qin Li et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Advances in lentinan: Isolation, structure, chain conformation and bioactivities
- (2010) Yangyang Zhang et al. FOOD HYDROCOLLOIDS
- De-hydration of apples by innovative bio-films drying
- (2009) P. Laurienzo et al. JOURNAL OF FOOD ENGINEERING
- Optimizing vitamin B12 biosynthesis by mycelial cultures of Lentinula edodes (Berk.) Pegl.
- (2008) J. Turło et al. ENZYME AND MICROBIAL TECHNOLOGY
- Chemical composition and nutritional value of European species of wild growing mushrooms: A review
- (2008) Pavel Kalač FOOD CHEMISTRY
- Non-volatile taste components of Agaricus blazei, Agrocybe cylindracea and Boletus edulis
- (2007) S TSAI et al. FOOD CHEMISTRY
- Volatiles and key odorants in the pileus and stipe of pine-mushroom (Tricholoma matsutake Sing.)
- (2007) I.H. Cho et al. FOOD CHEMISTRY
Add your recorded webinar
Do you already have a recorded webinar? Grow your audience and get more views by easily listing your recording on Peeref.
Upload NowCreate your own webinar
Interested in hosting your own webinar? Check the schedule and propose your idea to the Peeref Content Team.
Create Now