Metabolism of l-methionine linked to the biosynthesis of volatile organic sulfur-containing compounds during the submerged fermentation of Tuber melanosporum

Evaluation of aroma active compounds in Tuber fruiting bodies by gas chromatography–olfactometry in combination with aroma reconstitution and omission test

(2012) Rui-Sang Liu et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Volatile organic compounds from a Tuber melanosporum fermentation system

(2012) Yuan-Yuan Li et al.   FOOD CHEMISTRY

Comparison of free amino acids and 5′-nucleotides between Tuber fermentation mycelia and natural fruiting bodies

(2011) Ping Liu et al.   FOOD CHEMISTRY

Périgord black truffle genome uncovers evolutionary origins and mechanisms of symbiosis

(2010) Francis Martin et al.   NATURE

Truffle volatiles: from chemical ecology to aroma biosynthesis

(2010) Richard Splivallo et al.   NEW PHYTOLOGIST

Sulfate metabolism in Tuber borchii: characterization of a putative sulfate transporter and the homocysteine synthase genes

(2009) Sabrina Zeppa et al.   CURRENT GENETICS

Optimization of summer truffle aroma analysis by SPME: Comparison of extraction with different polarity fibres

(2009) Paloma Díaz et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Quantitative response of cell growth and Tuber polysaccharides biosynthesis by medicinal mushroom Chinese truffle Tuber sinense to metal ion in culture medium

(2008) Ya-Jie Tang et al.   BIORESOURCE TECHNOLOGY

Optimisation of a complete method for the analysis of volatiles involved in the flavour stability of beer by solid-phase microextraction in combination with gas chromatography and mass spectrometry

(2008) Daan Saison et al.   JOURNAL OF CHROMATOGRAPHY A