Volatile profiles of two genotype Agaricus bisporus species at different growth stages

The Quality of Ecologically and Conventionally Grown White and Brown Agaricus bisporus Mushrooms

(2020) Aurelija Paulauskienė et al.   Sustainability

Odor-contributing volatile compounds of wild edible Nordic mushrooms analyzed with HS–SPME–GC–MS and HS–SPME–GC–O/FID

(2019) Heikki Aisala et al.   FOOD CHEMISTRY

Identification of Bacterial Composition in Freeze-Dried Agaricus bisporus During Storage and the Resultant Odor Deterioration

(2019) Wenjian Yang et al.   Frontiers in Microbiology

Analysis of volatile compounds of five varieties of Maya cocoa during fermentation and drying processes by Venn diagram and PCA

(2019) Marycarmen Utrilla-Vázquez et al.   FOOD RESEARCH INTERNATIONAL

Characterization of Aroma-Active Compounds in Four Yeast Extracts Using Instrumental and Sensory Techniques

(2019) Zhuolin Wang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Advances in umami taste and aroma of edible mushrooms

(2019) Li-bin Sun et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Sensory properties of Nordic edible mushrooms

(2018) Heikki Aisala et al.   FOOD RESEARCH INTERNATIONAL

Improving truffle mycelium flavour through strain selection targeting volatiles of the Ehrlich pathway

(2018) Maryam Vahdatzadeh et al.   Scientific Reports

Effect of the two drying approaches on the volatile profiles of button mushroom (Agaricus bisporus) by headspace GC–MS and electronic nose

(2016) Fei Pei et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Rapid evaluation technique to differentiate mushroom disease-related moulds by detecting microbial volatile organic compounds using HS-SPME-GC-MS

(2014) Dalma Radványi et al.   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

Nature’s Chemical Signatures in Human Olfaction: A Foodborne Perspective for Future Biotechnology

(2014) Andreas Dunkel et al.   ANGEWANDTE CHEMIE-INTERNATIONAL EDITION

A mini-review of chemical composition and nutritional value of edible wild-grown mushroom from China

(2013) Xue-Mei Wang et al.   FOOD CHEMISTRY

Characterization of the Key Odorants in Pan-Fried White Mushrooms (Agaricus bisporus L.) by Means of Molecular Sensory Science: Comparison with the Raw Mushroom Tissue

(2013) Sonja Grosshauser et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Integrated application of nitric oxide and modified atmosphere packaging to improve quality retention of button mushroom (Agaricus bisporus)

(2010) Tianjia Jiang et al.   FOOD CHEMISTRY

Postharvest Hardness and Color Evolution of White Button Mushrooms (Agaricus bisporus)

(2010) Debabandya Mohapatra et al.   JOURNAL OF FOOD SCIENCE

Volatile C8 compounds and pseudomonads influence primordium formation of Agaricus bisporus

(2009) Ralph Noble et al.   MYCOLOGIA

Determination of trace levels of aquaculture chemotherapeutants in seawater samples by SPME-GC-MS/MS

(2008) Diego García-Rodríguez et al.   JOURNAL OF SEPARATION SCIENCE