Wild Edible Mushrooms as a Natural Source of Phenolics and Antioxidants

Antimicrobial Activity of Extracts of Edible Wild and Cultivated Mushrooms against Foodborne Bacterial Strains

(2016) M. E. VENTURINI et al.   JOURNAL OF FOOD PROTECTION

Biological activity of Ganoderma lucidum basidiocarps cultivated on alternative and commercial substrate

(2014) Jasmina Ćilerdžić et al.   JOURNAL OF ETHNOPHARMACOLOGY

Polyphenol oxidase activity and antioxidant properties of Yomra apple (Malus communisL.) from Turkey

(2013) Zehra Can et al.   JOURNAL OF ENZYME INHIBITION AND MEDICINAL CHEMISTRY

Phenolic components and antioxidant activity of three edible wild mushrooms from Trabzon, Turkey

(2012) Sevgi Kolayli et al.   CHEMISTRY OF NATURAL COMPOUNDS

Antioxidant properties and phenolic profile of the most widely appreciated cultivated mushrooms: A comparative study between in vivo and in vitro samples

(2012) Filipa S. Reis et al.   FOOD AND CHEMICAL TOXICOLOGY

A comparative study of chemical composition, antioxidant and antimicrobial properties of Morchella esculenta (L.) Pers. from Portugal and Serbia

(2012) Sandrina A. Heleno et al.   FOOD RESEARCH INTERNATIONAL

Aqueous extracts of Lentinula edodes and Pleurotus sajor-caju exhibit high antioxidant capability and promising in vitro antitumor activity

(2012) T.C. Finimundy et al.   NUTRITION RESEARCH

Fruiting body, spores and in vitro produced mycelium of Ganoderma lucidum from Northeast Portugal: A comparative study of the antioxidant potential of phenolic and polysaccharidic extracts

(2011) Sandrina A. Heleno et al.   FOOD RESEARCH INTERNATIONAL

Antioxidant activity of 50% aqueous - ethanol extract from Acantholippia deserticola

(2009) GLAUCO MORALES et al.   BIOLOGICAL RESEARCH

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

(2008) Bárbara Ribeiro et al.   FOOD CHEMISTRY