Analysis of volatile compounds in L. edodes blanched by hot water and microwave

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

(2016) Yuting Tian et al.   FOOD CHEMISTRY

Effect of hot air drying on volatile compounds of Flammulina velutipes detected by HS-SPME–GC–MS and electronic nose

(2016) Wenjian Yang et al.   FOOD CHEMISTRY

Impact of blanching and freeze-thaw pretreatment on drying rate of carrot roots in relation to changes in cell membrane function and cell wall structure

(2016) Yasumasa Ando et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of different drying methods on the myosin structure, amino acid composition, protein digestibility and volatile profile of squid fillets

(2015) Yun Deng 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

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

Chemical Composition and Aroma Evaluation of Volatile oils from Edible Mushrooms (Pleurotus salmoneostramineus and Pleurotus sajor-caju)

(2014) Atsushi Usami et al.   Journal of Oleo Science

Taking your breath away: metabolomics breathes life in to personalized medicine

(2014) Nicholas J.W. Rattray et al.   TRENDS IN BIOTECHNOLOGY

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

HS-SPME GC/MS characterization of volatiles in raw and dry-roasted almonds (Prunus dulcis)

(2013) Lu Xiao et al.   FOOD CHEMISTRY

Rapid discrimination of Apiaceae plants by electronic nose coupled with multivariate statistical analyses

(2013) Hui Lin et al.   JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS

Sensory and microbiological quality assessment of beef fillets using a portable electronic nose in tandem with support vector machine analysis

(2012) Olga S. Papadopoulou et al.   FOOD RESEARCH INTERNATIONAL

Formation of Vitisins and Anthocyanin–Flavanol Adducts during Red Grape Drying

(2012) Ana Marquez et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Chromatographic separation techniques and data handling methods for herbal fingerprints: A review

(2011) Christophe Tistaert et al.   ANALYTICA CHIMICA ACTA

Effect of drying methods on volatiles of Chinese ginger (Zingiber officinale Roscoe)

(2011) S.H. Ding et al.   FOOD AND BIOPRODUCTS PROCESSING

Electronic Noses and Tongues: Applications for the Food and Pharmaceutical Industries

(2011) Elizabeth A. Baldwin et al.   SENSORS

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

(2010) Yangyang Zhang et al.   FOOD HYDROCOLLOIDS

Thermal, High Pressure, and Electric Field Processing Effects on Plant Cell Membrane Integrity and Relevance to Fruit and Vegetable Quality

(2010) Maria E. Gonzalez et al.   JOURNAL OF FOOD SCIENCE

De-hydration of apples by innovative bio-films drying

(2009) P. Laurienzo et al.   JOURNAL OF FOOD ENGINEERING

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

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

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

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

(2008) Pavel Kalač   FOOD CHEMISTRY

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

(2007) S TSAI et al.   FOOD CHEMISTRY

Volatiles and key odorants in the pileus and stipe of pine-mushroom (Tricholoma matsutake Sing.)

(2007) I.H. Cho et al.   FOOD CHEMISTRY