Aroma-volatile profile of black morel (Morchella importuna ) grown in Israel

Detection of Volatile Aroma Compounds of Morchella by Headspace Gas Chromatography Mass Spectrometry (HS-GC/MS)

(2018) Hatira TAŞKIN   Notulae Botanicae Horti Agrobotanici Cluj-Napoca

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

Chemical Composition and Character Impact Odorants in Volatile Oils from Edible Mushrooms

(2015) Atsushi Usami et al.   CHEMISTRY & BIODIVERSITY

Volatile compound changes during shelf life of driedBoletus edulis: comparison between SPME-GC-MS and PTR-ToF-MS analysis

(2015) Eugenio Aprea et al.   JOURNAL OF MASS SPECTROMETRY

WildMorchella conicaPers. from different origins: a comparative study of nutritional and bioactive properties

(2015) Vanessa Vieira et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Ubiquitous eight-carbon volatiles of fungi are infochemicals for a specialist fungivore

(2014) Gerrit Holighaus et al.   CHEMOECOLOGY

Analytical strategies based on multiple headspace extraction for the quantitative analysis of aroma components in mushrooms

(2014) I. San Román et al.   TALANTA

Potential aromatic compounds as markers to differentiate between Tuber melanosporum and Tuber indicum truffles

(2013) Laura Culleré et al.   FOOD CHEMISTRY

Volatile biomarkers for wild mushrooms species discrimination

(2013) Ricardo Malheiro et al.   FOOD RESEARCH INTERNATIONAL

Comparison of Agitake (Pleurotus eryngii var. ferulae) Volatile Components with Characteristic Odors Extracted by Hydrodistillation and Solvent-assisted Flavor Evaporation

(2013) Atsushi Usami et al.   Journal of Oleo Science

Electronic nose and GC–MS analysis of volatile compounds in Tuber magnatum Pico: Evaluation of different storage conditions

(2012) G. Pennazza et al.   FOOD CHEMISTRY

Multigene molecular phylogenetics reveals true morels (Morchella) are especially species-rich in China

(2012) Xi-Hui Du et al.   FUNGAL GENETICS AND BIOLOGY

Hepatoprotective activity of cultured mycelium of Morel mushroom, Morchella esculenta

(2011) B. Nitha et al.   EXPERIMENTAL AND TOXICOLOGIC PATHOLOGY

Analysis of volatile compounds of Antrodia camphorata in submerged culture using headspace solid-phase microextraction

(2011) Zhen-Ming Lu et al.   FOOD CHEMISTRY

Meaty flavour compounds formation from the submerged liquid culture of Pleurotus ostreatus

(2011) Young R. Kim et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Volatile sesquiterpenes from fungi: what are they good for?

(2011) Rolf Kramer et al.   PHYTOCHEMISTRY REVIEWS

Character impact odorants from wild mushroom (Lactarius hatsudake) used in Japanese traditional food

(2010) Mitsuo Miyazawa et al.   FLAVOUR AND FRAGRANCE JOURNAL

Characterisation of aroma active compounds in black truffles (Tuber melanosporum) and summer truffles (Tuber aestivum) by gas chromatography–olfactometry

(2010) Laura Culleré et al.   FOOD CHEMISTRY

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

(2010) S. Beluhan et al.   FOOD CHEMISTRY

A review of advances and new developments in the analysis of biological volatile organic compounds

(2010) Zhuomin Zhang et al.   MICROCHEMICAL JOURNAL

The composition of volatile components of cepe (Boletus edulis) and oyster mushrooms (Pleurotus ostreatus)

(2009) T. A. Misharina et al.   APPLIED BIOCHEMISTRY AND MICROBIOLOGY

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

(2008) Pavel Kalač   FOOD CHEMISTRY

Correlation between the Pattern Volatiles and the Overall Aroma of Wild Edible Mushrooms

(2008) P. Guedes de Pinho et al.   JOURNAL OF AGRICULTURAL AND 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