Effect of different cooking methods on the total phenolic content, antioxidant activity and sensory properties of wild Boletus edulis mushroom

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

(2021) Serkan Selli et al.   FOOD CHEMISTRY

Is there a best technique to cook vegetables? – A study about physical and sensory aspects to stimulate their consumption

(2020) Neide Torres de Castro et al.   International Journal of Gastronomy and Food Science

A Review of Mushrooms as a Potential Source of Dietary Vitamin D

(2018) Glenn Cardwell et al.   Nutrients

Impact of optimised cooking on the antioxidant activity in edible mushrooms

(2017) Zhi Xiang Ng et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

The beneficial role of edible mushrooms in human health

(2017) Irene Roncero-Ramos et al.   Current Opinion in Food Science

Carotenoids, carotenoid esters, and anthocyanins of yellow-, orange-, and red-peeled cashew apples (Anacardium occidentale L.)

(2016) Ralf M. Schweiggert et al.   FOOD CHEMISTRY

Antioxidant capacity, total phenols and color profile during the storage of selected plants used for infusion

(2016) Ana Jiménez-Zamora et al.   FOOD CHEMISTRY

Effect of different cooking methods on nutritional value and antioxidant activity of cultivated mushrooms

(2016) Irene Roncero-Ramos et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

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

Mushrooms do not contain flavonoids

(2016) Alicia Gil-Ramírez et al.   Journal of Functional Foods

Effect of cooking and preservation on nutritional and phytochemical composition of the mushroom Amanita zambiana

(2016) Tsungai Reid et al.   Food Science & Nutrition

A universally calibrated microplate ferric reducing antioxidant power (FRAP) assay for foods and applications to Manuka honey

(2015) Amparo Angelica S. Bolanos de la Torre et al.   FOOD CHEMISTRY

Composition and antioxidant properties of wild mushrooms Boletus edulis and Xerocomus badius prepared for consumption

(2015) Grażyna Jaworska et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Antioxidants of Edible Mushrooms

(2015) Maja Kozarski et al.   MOLECULES

Measurement of antioxidant activity

(2015) Fereidoon Shahidi et al.   Journal of Functional Foods

Application of free radical diphenylpicrylhydrazyl (DPPH) to estimate the antioxidant capacity of food samples

(2013) Krystyna Pyrzynska et al.   Analytical Methods

Compression properties of the fruit body of king oyster mushroomPleurotus eryngii

(2012) Yukiharu Ogawa et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of Air Temperature and Pre-treatment on Color Changes and Texture of DriedBoletus edulisMushroom

(2011) Dimitrios Argyropoulos et al.   DRYING TECHNOLOGY

Towards chemical and nutritional inventory of Portuguese wild edible mushrooms in different habitats

(2011) Eliana Pereira et al.   FOOD CHEMISTRY

Effect of temperature and air velocity on drying kinetics, antioxidant capacity, total phenolic content, colour, texture and microstructure of apple (var. Granny Smith) slices

(2011) Antonio Vega-Gálvez et al.   FOOD CHEMISTRY

Chemical composition of wild edible mushrooms and antioxidant properties of their water soluble polysaccharidic and ethanolic fractions

(2010) Josiana A. Vaz et al.   FOOD CHEMISTRY

Impact of air-drying temperature on nutritional properties, total phenolic content and antioxidant capacity of quinoa seeds (Chenopodium quinoa Willd.)

(2010) Margarita Miranda et al.   INDUSTRIAL CROPS AND PRODUCTS

Effect of cooking,in vitrodigestion and Caco-2 cells absorption on the radical scavenging activities of edible mushrooms

(2009) Cristina Soler-Rivas et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Wild and commercial mushrooms as source of nutrients and nutraceuticals

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

Chemical composition and nutritional value of European species of wild growing mushrooms: A review

(2008) Pavel Kalač   FOOD CHEMISTRY