Evaluation of nutritional values of shiitake mushroom (Lentinus edodes) stipes

Antimicrobial and antitumor activities of chitosan from shiitake stipes, compared to commercial chitosan from crab shells

(2016) Rao-Chi Chien et al.   CARBOHYDRATE POLYMERS

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

Determination of Glucan Contents in the Fruiting Bodies and Mycelia of Lentinula edodes Cultivars

(2014) Won Chull Bak et al.   MYCOBIOLOGY

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

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

Fatty Acid Compositions of Six Wild Edible Mushroom Species

(2013) Pelin Günç Ergönül et al.   TheScientificWorldJOURNAL

Characterization of stipe and cap powders of mushroom (Lentinus edodes) prepared by different grinding methods

(2011) Zipei Zhang et al.   JOURNAL OF FOOD ENGINEERING

Lentinus edodes: A Macrofungus with Pharmacological Activities

(2010) P.S. Bisen et al.   CURRENT MEDICINAL CHEMISTRY

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

(2010) S. Beluhan et al.   FOOD CHEMISTRY

A novel alcoholic beverage developed from shiitake stipe extract and cane sugar with various Saccharomyces strains

(2010) Peng-Hsiang Lin et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Comparative study of phytochemicals and antioxidant potential of wild edible mushroom caps and stipes

(2008) Bárbara Ribeiro et al.   FOOD CHEMISTRY

QUALITY OF SHIITAKE STIPE BREAD

(2008) LI-YUN LIN et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION