Comparison of the umami taste and aroma of dried Suillus granulatus packed using four different packaging methods

Far-red light suppresses glucosinolate profiles of Chinese kale through inhibiting genes related to glucosinolate biosynthesis

(2021) Yamin Li et al.   ENVIRONMENTAL AND EXPERIMENTAL BOTANY

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

Use of random forest methodology to link aroma profiles to volatile compounds: Application to enzymatic hydrolysis of Atlantic salmon (Salmo salar) by-products combined with Maillard reactions

(2020) Mireille Cardinal et al.   FOOD RESEARCH INTERNATIONAL

Evaluation of umami taste components of mushroom (Suillus granulatus) of different grades prepared by different drying methods

(2020) Xiuhong Zhao et al.   Food Science and Human Wellness

Impact of UV-C treatment and thermal pasteurization of grape must on sensory characteristics and volatiles of must and resulting wines

(2020) Patricia Golombek et al.   FOOD CHEMISTRY

Umami Ingredient, a newly developed flavor enhancer from shiitake byproducts, in low-sodium products: A study case of application in corn extruded snacks

(2020) Samara dos Santos Harada-Padermo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Volatile and nonvolatile taste compounds and their correlation with umami and flavor characteristics of chicken nuggets added with milkfat and potato mash

(2020) Nahar Sabikun et al.   FOOD CHEMISTRY

Characterization of Key Aroma Compounds in a Commercial Rum and an Australian Red Wine by Means of a New Sensomics-Based Expert System (SEBES)—An Approach To Use Artificial Intelligence in Determining Food Odor Codes

(2019) Luca Nicolotti et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Progresses on processing methods of umami substances: A review

(2019) Yonggan Zhao et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Advances in umami taste and aroma of edible mushrooms

(2019) Li-bin Sun et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Storage quality and flavor evaluation of Volvariella volvacea packaged with nanocomposite-based packaging material during commercial storage condition

(2019) Fang Donglu et al.   Food Packaging and Shelf Life

Characterization and comparison of key aroma compounds in raw and dry porcini mushroom ( Boletus edulis ) by aroma extract dilution analysis, quantitation and aroma recombination experiments

(2018) Huiying Zhang et al.   FOOD CHEMISTRY

Free amino acids and 5′-nucleotides in Finnish forest mushrooms

(2018) Hanna Manninen et al.   FOOD CHEMISTRY

Simultaneous quantification of free amino acids and 5′-nucleotides in shiitake mushrooms by stable isotope labeling-LC-MS/MS analysis

(2018) Meng Dong et al.   FOOD CHEMISTRY

Umami taste and its association with energy status in harvested Pleurotus geesteranus stored at different temperatures

(2018) Zhiyong Zhang et al.   FOOD CHEMISTRY

Identification of a key umami -active fraction in modernized Korean soy sauce and the impact thereof on bitter-masking

(2017) Yiseul Kim et al.   FOOD CHEMISTRY

The intensity of blue light-emitting diodes influences the antioxidant properties and sugar content of oyster mushrooms ( Lentinus sajor-caju )

(2017) Meng-Yuan Huang et al.   SCIENTIA HORTICULTURAE

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

(2016) Chanvorleak Phat et al.   FOOD CHEMISTRY

Effect of the two drying approaches on the volatile profiles of button mushroom (Agaricus bisporus) by headspace GC–MS and electronic nose

(2016) Fei Pei et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of drying methods on the tasty compounds of Pleurotus eryngii

(2015) Xiaobei Li et al.   FOOD CHEMISTRY

Changes in non-volatile taste components of button mushroom (Agaricus bisporus) during different stages of freeze drying and freeze drying combined with microwave vacuum drying

(2014) Fei Pei et al.   FOOD CHEMISTRY

Non-volatile taste components of several cultivated mushrooms

(2013) Wen Li et al.   FOOD CHEMISTRY

A mini-review of chemical composition and nutritional value of edible wild-grown mushroom from China

(2013) Xue-Mei Wang et al.   FOOD CHEMISTRY

Recent developments on umami ingredients of edible mushrooms – A review

(2013) Yin Zhang et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effect of gamma and electron beam irradiation on the physico-chemical and nutritional properties of mushrooms: A review

(2012) Ângela Fernandes et al.   FOOD CHEMISTRY

Bitter Taste Inhibiting Agents for Whey Protein Hydrolysate and Whey Protein Hydrolysate Beverages

(2012) Pattarin Leksrisompong et al.   JOURNAL OF FOOD SCIENCE

Controlling Light Oxidation Flavor in Milk by Blocking Riboflavin Excitation Wavelengths by Interference

(2009) J.B. Webster et al.   JOURNAL OF FOOD SCIENCE

New Developments in Umami (Enhancing) Molecules

(2008) Chris Winkel et al.   CHEMISTRY & BIODIVERSITY