Analysis and Evaluation of the Characteristic Taste Components in Portobello Mushroom

Effects of culture substrates on taste component content and taste quality ofLentinula edodes

(2017) Wen Li et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Application of quality function deployment on shelf-life analysis of Agaricus bisporus Portobello

(2017) Ilija Djekic et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of UV-C treatment and cold storage on ergosterol and vitamin D2 contents in different parts of white and brown mushroom (Agaricus bisporus)

(2016) Wenqiang Guan et al.   FOOD CHEMISTRY

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

Drying of shiitake mushroom by combining freeze-drying and mid-infrared radiation

(2015) Hong-cai Wang et al.   FOOD AND BIOPRODUCTS PROCESSING

Effects of drying methods on the tasty compounds of Pleurotus eryngii

(2015) Xiaobei Li et al.   FOOD CHEMISTRY

Effects of different carbon sources and C/N values on nonvolatile taste components ofPleurotus eryngii

(2015) Wen Li et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

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

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

Beer classification by means of a potentiometric electronic tongue

(2013) Xavier Cetó 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

White button, portabella, and shiitake mushroom supplementation up-regulates interleukin-23 secretion in acute dextran sodium sulfate colitis C57BL/6 mice and murine macrophage J.744.1 cell line

(2013) Lawrance C. Chandra et al.   NUTRITION RESEARCH

Recent developments on umami ingredients of edible mushrooms – A review

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

Probiotic fermented foods for health benefits

(2012) Jayakumar Beena Divya et al.   ENGINEERING IN LIFE SCIENCES

Discrimination of mineral waters by electronic tongue, sensory evaluation and chemical analysis

(2012) László Sipos et al.   FOOD CHEMISTRY

A review of chemical composition and nutritional value of wild-growing and cultivated mushrooms

(2012) Pavel Kalač   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

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

Folate composition of 10 types of mushrooms determined by liquid chromatography–mass spectrometry

(2011) Katherine M. Phillips et al.   FOOD CHEMISTRY

Volatile Composition of Four Southern Highbush Blueberry Cultivars and Effect of Growing Location and Harvest Date

(2011) Xiaofen Du et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Comparison of multivariate preprocessing techniques as applied to electronic tongue based pattern classification for black tea

(2010) Mousumi Palit et al.   ANALYTICA CHIMICA ACTA

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

(2010) S. Beluhan et al.   FOOD CHEMISTRY

Comparison of umami-taste active components in the pileus and stipe of pine-mushrooms (Tricholoma matsutake Sing.) of different grades

(2009) In Hee Cho et al.   FOOD CHEMISTRY

Flavour components and antioxidant properties of several cultivated mushrooms

(2008) Shu-Yao Tsai et al.   FOOD CHEMISTRY

Comparison of free amino acid, carbohydrates concentrations in Korean edible and medicinal mushrooms

(2008) Min-Young Kim et al.   FOOD CHEMISTRY

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

(2008) Pavel Kalač   FOOD CHEMISTRY

Quantitative Reconstruction of the Nonvolatile Sensometabolome of a Red Wine

(2008) Jan Carlos Hufnagel et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

(2007) S TSAI et al.   FOOD CHEMISTRY