Nutraceuticals and Antioxidant Activity of Prepared for Consumption Commercial MushroomsAgaricus bisporusandPleurotus ostreatus

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

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

Effects of cooking methods on polyphenols, pigments and antioxidant activity in potato tubers

(2011) Venu Perla et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Qualitative changes inPleurotus ostreatus(Jacq.: Fr.) Kumm. mushrooms resulting from different methods of preliminary processing and periods of frozen storage

(2009) Grażyna Jaworska et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Wild and commercial mushrooms as source of nutrients and nutraceuticals

(2008) Lillian Barros et al.   FOOD AND CHEMICAL TOXICOLOGY

Antioxidant activity of Agaricus sp. mushrooms by chemical, biochemical and electrochemical assays

(2008) Lillian Barros et al.   FOOD CHEMISTRY

The antioxidant capacity and polyphenol content of organic and conventional retail vegetables after domestic cooking

(2008) A.L.K. Faller et al.   FOOD RESEARCH INTERNATIONAL

In-vitro antioxidant activities of an ethanolic extract of the oyster mushroom, Pleurotus ostreatus

(2008) T. Jayakumar et al.   Innovative Food Science & Emerging Technologies

Establishing the optimal period of storage for frozen Agaricus bisporus, depending on the preliminary processing applied

(2007) Grażyna Jaworska et al.   INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID