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

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

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

Phenols and the antioxidant capacity of Mediterranean vegetables prepared with extra virgin olive oil using different domestic cooking techniques

(2015) Jessica del Pilar Ramírez-Anaya et al.   FOOD CHEMISTRY

Determination of Lovastatin, β-glucan, Total Polyphenols, and Antioxidant Activity in Raw and Processed Oyster Culinary-Medicinal Mushroom, Pleurotus ostreatus (Higher Basidiomycetes)

(2015) Yu Shan Lam et al.   INTERNATIONAL JOURNAL OF MEDICINAL MUSHROOMS

Nutraceuticals and Antioxidant Activity of Prepared for Consumption Commercial MushroomsAgaricus bisporusandPleurotus ostreatus

(2015) Grażyna Jaworska et al.   JOURNAL OF FOOD QUALITY

Influence of customized cooking methods on the phenolic contents and antioxidant activities of selected species of oyster mushrooms (Pleurotus spp.)

(2014) Yee-Shin Tan et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Antioxidant properties and phenolic profile of the most widely appreciated cultivated mushrooms: A comparative study between in vivo and in vitro samples

(2012) Filipa S. Reis et al.   FOOD AND CHEMICAL TOXICOLOGY

Effect of different cooking methods on total phenolic contents and antioxidant activities of four Boletus mushrooms

(2012) Liping Sun et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Chemical composition and nutritional value of the most widely appreciated cultivated mushrooms: An inter-species comparative study

(2011) Filipa S. Reis et al.   FOOD AND CHEMICAL TOXICOLOGY

Current findings, future trends, and unsolved problems in studies of medicinal mushrooms

(2010) Solomon P. Wasser   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Effect of digestive process on Maillard reaction indexes and antioxidant properties of breakfast cereals

(2009) José A. Rufián-Henares et al.   FOOD RESEARCH INTERNATIONAL

Fungal biotechnology in food and feed processing

(2009) Shakuntala Ghorai et al.   FOOD RESEARCH INTERNATIONAL

Determination of nutrients and volatile constituents ofAgaricus bisporus(brown) at different stages

(2009) Necla Çaǧlarırmak   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Beta-glucans in higher fungi and their health effects

(2009) Otakar Rop et al.   NUTRITION REVIEWS

The antioxidant capacity and polyphenol content of organic and conventional retail vegetables after domestic cooking

(2008) A.L.K. Faller et al.   FOOD RESEARCH INTERNATIONAL