Effect of lactic acid fermentation on antioxidant properties and phenolic acid contents of oyster (Pleurotus ostreatus) and chanterelle (Cantharellus cibarius) mushrooms

Antioxidant property of edible mushrooms collected from Ethiopia

(2014) Ashagrie Z. Woldegiorgis et al.   FOOD CHEMISTRY

Antioxidant Capacity and Polyphenolic Content of Dried Wild Edible Mushrooms from Poland

(2014) Wojciech Radzki et al.   INTERNATIONAL JOURNAL OF MEDICINAL MUSHROOMS

Health-promoting potential of edible macromycetes under special consideration of polysaccharides: a review

(2012) Barbara Stachowiak et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Antioxidant properties and cytotoxicity of crude polysaccharides from Lentinus polychrous Lév.

(2011) Chatchai Thetsrimuang et al.   FOOD CHEMISTRY

Antioxidant properties of phenolic compounds occurring in edible mushrooms

(2011) I. Palacios et al.   FOOD CHEMISTRY

Comparative Study of Wild Edible Mushrooms as Sources of Antioxidants

(2011) Anna M. Witkowska et al.   INTERNATIONAL JOURNAL OF MEDICINAL MUSHROOMS

Phenolic Acids and Flavonoids in Nonfermented and Fermented Red Sorghum (Sorghum bicolor (L.) Moench)

(2010) Louise Svensson et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Medicinal and edible lignicolous fungi as natural sources of antioxidative and antibacterial agents

(2010) M. Karaman et al.   PHYTOTHERAPY RESEARCH

Phenolic acids determination by HPLC–DAD–ESI/MS in sixteen different Portuguese wild mushrooms species

(2009) Lillian Barros et al.   FOOD AND CHEMICAL TOXICOLOGY

Antioxidant phenolic compounds loss during the fermentation of Chétoui olives

(2009) Nada Ben Othman et al.   FOOD CHEMISTRY

Wild and commercial mushrooms as source of nutrients and nutraceuticals

(2008) Lillian Barros et al.   FOOD AND CHEMICAL TOXICOLOGY

Chemistry, natural sources, dietary intake and pharmacokinetic properties of ferulic acid: A review

(2008) Zhaohui Zhao et al.   FOOD CHEMISTRY

Total Phenolics, Phenolic Acids, Isoflavones, and Anthocyanins and Antioxidant Properties of Yellow and Black Soybeans As Affected by Thermal Processing

(2008) Baojun Xu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Phenolic Compound Concentration and Antioxidant Activities of Edible and Medicinal Mushrooms from Korea

(2008) Min-Young Kim et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Metabolism of food phenolic acids by Lactobacillus plantarum CECT 748T

(2007) Héctor Rodríguez et al.   FOOD CHEMISTRY