Elemental Composition, Antioxidant and Antibacterial Properties of Some Wild Edible Mushrooms from Romania

Effects of Various Drying Methods on Some Physico-Chemical Properties and the Antioxidant Profile and ACE Inhibition Activity of Oyster Mushrooms (Pleurotus Ostreatus)

(2020) Sergey Piskov et al.   Foods

Pleurotus Mushrooms Content in Glucans and Ergosterol Assessed by ATR-FTIR Spectroscopy and Multivariate Analysis

(2020) Georgios Bekiaris et al.   Foods

The ribotoxin-like protein Ostreatin from Pleurotus ostreatus fruiting bodies: Confirmation of a novel ribonuclease family expressed in basidiomycetes

(2020) Nicola Landi et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Extraction of polysaccharides from edible mushrooms: Emerging technologies and recent advances

(2020) Yoong Kit Leong et al.   CARBOHYDRATE POLYMERS

Ageritin, a ribotoxin from poplar mushroom (Agrocybe aegerita) with defensive and antiproliferative activities

(2019) Lucia Citores et al.   ACS Chemical Biology

Elemental composition of Russula cyanoxantha along an urbanization gradient in Cluj-Napoca (Romania)

(2019) Andreea R. Zsigmond et al.   CHEMOSPHERE

Chemometric Comparison and Classification of Some Essential Oils Extracted from Plants Belonging to Apiaceae and Lamiaceae Families Based on Their Chemical Composition and Biological Activities

(2018) Cristina Semeniuc et al.   MOLECULES

Bioactive Compounds and Volatile Profiles of Five Transylvanian Wild Edible Mushrooms

(2018) Melinda Fogarasi et al.   MOLECULES

Antioxidant and antigenotoxic potential of Ramaria largentii Marr & D. E. Stuntz, a wild edible mushroom collected from Northeast Romania

(2017) Ana Clara Aprotosoaie et al.   FOOD AND CHEMICAL TOXICOLOGY

Antibacterial activity and interactions of plant essential oil combinations against Gram-positive and Gram-negative bacteria

(2017) Cristina Anamaria Semeniuc et al.   JOURNAL OF FOOD AND DRUG ANALYSIS

Mountain food products: A broad spectrum of market potential to be exploited

(2017) Natália Martins et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Functional foods based on extracts or compounds derived from mushrooms

(2017) Filipa S. Reis et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Phenolic profiles, antioxidant capacities and metal chelating ability of edible mushrooms commonly consumed in China

(2016) Tahidul Islam et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Comprehensive evaluation of antioxidant and antimicrobial properties of different mushroom species

(2015) Lina Smolskaitė et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Antioxidant Capacity and the Correlation with Major Phenolic Compounds, Anthocyanin, and Tocopherol Content in Various Extracts from the Wild EdibleBoletus edulisMushroom

(2012) Emanuel Vamanu et al.   Biomed Research International

Flavanols and Anthocyanins in Cardiovascular Health: A Review of Current Evidence

(2010) Sonia De Pascual-Teresa et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES