Variations in the key aroma and phenolic compounds of champignon (Agaricus bisporus) and oyster (Pleurotus ostreatus) mushrooms after two cooking treatments as elucidated by GC–MS-O and LC-DAD-ESI-MS/MS

Changes in the Key Aroma Compounds of Raw Shiitake Mushrooms (Lentinula edodes) Induced by Pan-Frying As Well As by Rehydration of Dry Mushrooms

(2020) Philipp C. Schmidberger et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Multivariate relationships among sensory attributes and volatile components in commercial dry porcini mushrooms (Boletus edulis)

(2020) Huiying Zhang et al.   FOOD RESEARCH INTERNATIONAL

Key Odorants from the Fragrant Bolete, Suillus punctipes

(2020) Anne F. Murray et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Changes in the key aroma compounds of matsutake mushroom (Tricholoma matsutake Sing.) from Canada during pan-frying elucidated by application of the sensomics approach

(2020) Veronika A. Pueschel et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

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

LC-DAD-ESI-MS/MS-based phenolic profiling of St John’s Wort Teas and their antioxidant activity: Eliciting infusion induced changes

(2019) Hasim Kelebek et al.   JOURNAL OF LIQUID CHROMATOGRAPHY & RELATED TECHNOLOGIES

LC-DAD-ESI-MS/MS-assisted elucidation of the phenolic compounds in shalgams: Comparison of traditional and direct methods

(2019) Dilem Tanriseven et al.   FOOD CHEMISTRY

Characterization of aroma and phenolic composition of carrot (Daucus carota ‘Nantes’) powders obtained from intermittent microwave drying using GC–MS and LC–MS/MS

(2019) Duygu Keser et al.   FOOD AND BIOPRODUCTS PROCESSING

Volatile composition and sensory profile of oyster mushroom as affected by drying method

(2018) Joanna Politowicz et al.   DRYING TECHNOLOGY

Pistachio oil ( Pistacia vera L. cv . Uzun): Characterization of key odorants in a representative aromatic extract by GC-MS-olfactometry and phenolic profile by LC-ESI-MS/MS

(2018) Ahmet Salih Sonmezdag et al.   FOOD CHEMISTRY

Volatile and non-volatile fungal oxylipins in fungus-invertebrate interactions

(2018) Gerrit Holighaus et al.   Fungal Ecology

Comparison of flavour qualities of mushrooms ( Flammulina velutipes ) packed with different packaging materials

(2017) Fang Donglu et al.   FOOD CHEMISTRY

Effects of different drying methods on the product quality and volatile compounds of whole shiitake mushrooms

(2016) Yuting Tian et al.   FOOD CHEMISTRY

Phenolic profile of various wild edible mushroom extracts from Thailand and their antioxidant properties, anti-tyrosinase and hyperglycaemic inhibitory activities

(2016) Khwanta Kaewnarin et al.   Journal of Functional Foods

Aroma profile of the anise-like odour mushroomCortinarius odorifer

(2015) Vanessa Kleofas et al.   FLAVOUR AND FRAGRANCE JOURNAL

Comparative evaluation of volatiles, phenolics, sugars, organic acids and antioxidant properties of Sel-42 and Tainung papaya varieties

(2015) Hasim Kelebek et al.   FOOD CHEMISTRY

Antibacterial, Antiradical Potential and Phenolic Compounds of Thirty-One Polish Mushrooms

(2015) Natalia Nowacka et al.   PLoS One

Characterization of the most aroma-active compounds in cherry tomato by application of the aroma extract dilution analysis

(2014) Serkan Selli 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

Characterization of Volatile Compounds inAstraeusspp.

(2009) Pattana KAKUMYAN et al.   BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY

Antioxidant Properties of Polysaccharides from the Willow Bracket Medicinal Mushroom, Phellinus igniarius (L.) Quél. (Aphyllophoromycetideae) in Submerged Culture

(2009) Ming-Yeou Lung et al.   INTERNATIONAL JOURNAL OF MEDICINAL MUSHROOMS

Chemical Composition and Biological Properties of Portuguese Wild Mushrooms: A Comprehensive Study

(2008) Lillian Barros et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Biosynthesis of plant-derived flavor compounds

(2008) Wilfried Schwab et al.   PLANT JOURNAL

Volatiles and key odorants in the pileus and stipe of pine-mushroom (Tricholoma matsutake Sing.)

(2007) I.H. Cho et al.   FOOD CHEMISTRY