Use of Pleurotus albidus mycoprotein flour to produce cookies: Evaluation of nutritional enrichment and biological activity

Chemical features and antioxidant profile by Schizophyllum commune produced on different agroindustrial wastes and byproducts of biodiesel production

(2020) Vanessa Basso et al.   FOOD CHEMISTRY

Chemical features and bioactivity of grain flours colonized by macrofungi as a strategy for nutritional enrichment

(2019) Fernanda Stoffel et al.   FOOD CHEMISTRY

Innovative beer-brewing of typical, old and healthy wheat varieties to boost their spreading

(2018) Lorenzo Albanese et al.   JOURNAL OF CLEANER PRODUCTION

Valorization of brewer’s spent grain using fungi solid-state fermentation to enhance nutritional value

(2018) Sachindra T. Cooray et al.   Journal of Functional Foods

Circular reuse of bio-resources: the role of Pleurotus spp. in the development of functional foods

(2018) Vera Lavelli et al.   Food & Function

Pleurotus albidus Modulates Mitochondrial Metabolism Disrupted by Hyperglycaemia in EA.hy926 Endothelial Cells

(2018) Gabriela Gambato et al.   Biomed Research International

Effect of addition of fermented bean seed flour on the content of bioactive components and nutraceutical potential of wheat wafers

(2018) Anna Jakubczyk   LWT-FOOD SCIENCE AND TECHNOLOGY

Edible mushroom mycelia of Pleurotus sapidus as novel protein sources in a vegan boiled sausage analog system: functionality and sensory tests in comparison to commercial proteins and meat sausages

(2017) Alexander Stephan et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Incorporation of dietary fibre-rich oyster mushroom ( Pleurotus sajor-caju ) powder improves postprandial glycaemic response by interfering with starch granule structure and starch digestibility of biscuit

(2017) Sze Han Ng et al.   FOOD CHEMISTRY

Phenolic linked anti-hyperglycemic bioactives of barley ( Hordeum vulgare L.) cultivars as nutraceuticals targeting type 2 diabetes

(2017) Ramnarain Ramakrishna et al.   INDUSTRIAL CROPS AND PRODUCTS

Characterization and immunomodulatory effects of glucans from Pleurotus albidus, a promising species of mushroom for farming and biomass production

(2017) Victor Costa Castro-Alves et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Enrichment of cookies with glutathione by inactive yeast cells ( Saccharomyces cerevisiae ): Physicochemical and functional properties

(2017) Serpil Öztürk et al.   JOURNAL OF CEREAL SCIENCE

Wheat bran biodegradation by edible Pleurotus fungi – A sustainable perspective for food and feed

(2017) Elisa Wanzenböck et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Evaluation of productivity and antioxidant profile of solid-state cultivated macrofungi Pleurotus albidus and Pycnoporus sanguineus

(2016) Gabriela Gambato et al.   BIORESOURCE TECHNOLOGY

Comparative study of the effects of fermented and non-fermented chickpea flour addition on quality and antioxidant properties of wheat bread

(2016) Yu Xiao et al.   CyTA-Journal of Food

Multi-response optimisation of the extraction solvent system for phenolics and antioxidant activities from fermented soy flour using a simplex-centroid design

(2016) Cíntia Ladeira Handa et al.   FOOD CHEMISTRY

Enzyme-assisted extraction of phenolics from winemaking by-products: Antioxidant potential and inhibition of alpha-glucosidase and lipase activities

(2016) Adriano Costa de Camargo et al.   FOOD CHEMISTRY

Comparative study of the effects of fermented and non-fermented chickpea flour addition on quality and antioxidant properties of wheat bread

(2016) Yu Xiao et al.   CyTA-Journal of Food

Functional, physicochemical and sensory properties of novel cookies produced by utilizing underutilized jering (Pithecellobium jiringa Jack.) legume flour

(2016) Yueh Fang Cheng et al.   Food Bioscience

Brewer’s spent grain: source of value-added polysaccharides for the food industry in reference to the health claims

(2015) J. Steiner et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Volatile profile, fatty acids composition and total phenolics content of brewers' spent grain by-product with potential use in the development of new functional foods

(2015) Anca C. Fărcaş et al.   JOURNAL OF CEREAL SCIENCE

Total dietary fibre and antioxidant activity of gluten free cookies made from raw and germinated amaranth (Amaranthus spp.) flour

(2015) Arti Chauhan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The genus Pleurotus in Brazil: a molecular and taxonomic overview

(2014) Nelson Menolli et al.   MYCOSCIENCE

Search for new naturally occurring strains of Pleurotus to improve yields. Pleurotus albidus as a novel proposed species for mushroom production

(2011) Bernardo E. Lechner et al.   REVISTA IBEROAMERICANA DE MICOLOGIA

Antioxidants: Molecules, medicines, and myths

(2010) John M.C. Gutteridge et al.   BIOCHEMICAL AND BIOPHYSICAL RESEARCH COMMUNICATIONS