Flavor impartment of mushroom on egg whites and sensory properties of egg whites with mushroom topping using quantitative descriptive analysis

Consumer acceptance of egg white partially substituted with mushrooms and mushroom–egg white flavor pairing

(2021) Xiaofen Du et al.   Food Science & Nutrition

Effect of β-glucan enrichment on the sensory properties of fresh egg white pasta

(2020) Diana De Santis et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Aroma and flavor profile of raw and roasted Agaricus bisporus mushrooms using a panel trained with aroma chemicals

(2020) Xiaofen Du et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Sodium reduction strategies through use of meat extenders (white button mushrooms vs. textured soy) in beef patties

(2019) Kristin M. Wong et al.   Food Science & Nutrition

Linking volatile and non-volatile compounds to sensory profiles and consumer liking of wild edible Nordic mushrooms

(2019) Heikki Aisala et al.   FOOD CHEMISTRY

Effect of processing on aggregation mechanism of egg white proteins

(2018) Negar Gharbi et al.   FOOD CHEMISTRY

Sensory properties of Nordic edible mushrooms

(2018) Heikki Aisala et al.   FOOD RESEARCH INTERNATIONAL

Analysis and Evaluation of the Characteristic Taste Components in Portobello Mushroom

(2018) Jinbin Wang et al.   JOURNAL OF FOOD SCIENCE

Design of experiments and regression modelling in food flavour and sensory analysis: A review

(2018) Peigen Yu et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Interactions between mushroom powder, sodium chloride, and bovine proteins and their effects on lipid oxidation products and consumer acceptability

(2018) Natalie Tom et al.   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

The Flexitarian Flip™ : Testing the Modalities of Flavor as Sensory Strategies to Accomplish the Shift from Meat-Centered to Vegetable-Forward Mixed Dishes

(2017) Molly Spencer et al.   JOURNAL OF FOOD SCIENCE

Utilizing Mushrooms to Reduce Overall Sodium in Taco Filling Using Physical and Sensory Evaluation

(2017) Kristin M. Wong et al.   JOURNAL OF FOOD SCIENCE

Consumer acceptance of dishes in which beef has been partially substituted with mushrooms and sodium has been reduced

(2016) Jean-Xavier Guinard et al.   APPETITE

Evaluation of umami taste in mushroom extracts by chemical analysis, sensory evaluation, and an electronic tongue system

(2016) Chanvorleak Phat et al.   FOOD CHEMISTRY

Production and storage stability of formulated chicken nuggets using konjac flour and shiitake mushrooms

(2016) Adisak Akesowan   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Meat analogues: Health promising sustainable meat substitutes

(2015) Pavan Kumar et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Flavor-Enhancing Properties of Mushrooms in Meat-Based Dishes in Which Sodium Has Been Reduced and Meat Has Been Partially Substituted with Mushrooms

(2014) A. Myrdal Miller et al.   JOURNAL OF FOOD SCIENCE

Contributions of non-volatile and volatile compounds to the umami taste and overall flavour of shiitake mushroom extracts and their application as flavour enhancers in cooked minced meat

(2013) Maria Dermiki 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

Egg white proteins and their potential use in food processing or as nutraceutical and pharmaceutical agents--A review

(2013) E. D. N. S. Abeyrathne et al.   POULTRY SCIENCE

How can aroma–related cross–modal interactions be analysed? A review of current methodologies

(2012) Pauline Poinot et al.   FOOD QUALITY AND PREFERENCE

A review of chemical composition and nutritional value of wild-growing and cultivated mushrooms

(2012) Pavel Kalač   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Sensory analysis and fruiting bodies characterisation of the edible mushroomsPleurotus ostreatusandPolyporus tenuiculusobtained on leaf waste from the essential oil production industry

(2010) Alejandra Omarini et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Food oral processing—A review

(2007) Jianshe Chen   FOOD HYDROCOLLOIDS