Non-volatile flavour components in Lentinus edodes after hot water blanching and microwave blanching

Effects of different drying methods on the product quality and volatile compounds of whole shiitake mushrooms

(2016) Yuting Tian et al.   FOOD CHEMISTRY

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

(2016) Chanvorleak Phat et al.   FOOD CHEMISTRY

Volatile components of white Hypsizygus marmoreus detected by electronic nose and HS-SPME-GC-MS: Influence of four drying methods

(2016) Guitang Chen et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Fumigation with essential oils improves sensory quality and enhanced antioxidant ability of shiitake mushroom (Lentinus edodes)

(2015) Tianjia Jiang et al.   FOOD CHEMISTRY

Analysis and Evaluation of Tasty Components in the Pileus and Stipe of Lentinula edodes at Different Growth Stages

(2015) Wanchao Chen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Classification of Rice by Combining Electronic Tongue and Nose

(2014) Lin Lu et al.   Food Analytical Methods

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

Global Shape and Ligand Binding Efficiency of the HIV-1-neutralizing Antibodies Differ from Those of Antibodies That Cannot Neutralize HIV-1

(2014) Ashish K. Solanki et al.   JOURNAL OF BIOLOGICAL CHEMISTRY

Discrimination of Cocoa Beans According to Geographical Origin by Electronic Tongue and Multivariate Algorithms

(2013) Ernest Teye et al.   Food Analytical Methods

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

Non-volatile taste components of several cultivated mushrooms

(2013) Wen Li et al.   FOOD CHEMISTRY

Comparative studies on chemical parameters and antioxidant properties of stipes and caps of shiitake mushroom as affected by different drying methods

(2013) Ning Zhang et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

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

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

Electronic Tongue System for Water Sample Authentication: A Slantlet-Transform-Based Approach

(2011) P K Kundu et al.   IEEE TRANSACTIONS ON INSTRUMENTATION AND MEASUREMENT

Effect of different cooking methods on the flavour constituents of mushroom (Agaricus bisporus (Lange) Sing) soup

(2011) Qin Li et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Chemical Composition and Nutrition Value of Dried Cultivated Culinary-Medicinal Mushrooms from Turkey

(2011) Necla Gaglarirmak   INTERNATIONAL JOURNAL OF MEDICINAL MUSHROOMS

Chemical composition and non-volatile components of Croatian wild edible mushrooms

(2010) S. Beluhan et al.   FOOD CHEMISTRY

Advances in lentinan: Isolation, structure, chain conformation and bioactivities

(2010) Yangyang Zhang et al.   FOOD HYDROCOLLOIDS

Advanced Taste Sensors Based on Artificial Lipids with Global Selectivity to Basic Taste Qualities and High Correlation to Sensory Scores

(2010) Yoshikazu Kobayashi et al.   SENSORS

Evaluation of Chinese tea by the electronic tongue: Correlation with sensory properties and classification according to geographical origin and grade level

(2009) Wei He et al.   FOOD RESEARCH INTERNATIONAL

Qualitative changes inPleurotus ostreatus(Jacq.: Fr.) Kumm. mushrooms resulting from different methods of preliminary processing and periods of frozen storage

(2009) Grażyna Jaworska et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Optimizing vitamin B12 biosynthesis by mycelial cultures of Lentinula edodes (Berk.) Pegl.

(2008) J. Turło et al.   ENZYME AND MICROBIAL TECHNOLOGY

Non-volatile taste components of Agaricus blazei, Agrocybe cylindracea and Boletus edulis

(2007) S TSAI et al.   FOOD CHEMISTRY