Composition and antioxidant properties of wild mushrooms Boletus edulis and Xerocomus badius prepared for consumption

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

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Effect of Different Drying Methods and 24-Month Storage on Water Activity, Rehydration Capacity, and Antioxidants inBoletus edulisMushrooms

(2014) Grażyna Jaworska et al.   DRYING TECHNOLOGY

Antioxidant properties of phenolic compounds occurring in edible mushrooms

(2011) I. Palacios et al.   FOOD CHEMISTRY

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

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

Antioxidants in Wild Mushrooms

(2009) Isabel Ferreira et al.   CURRENT MEDICINAL CHEMISTRY

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

Evaluation of the antioxidant activity of four edible mushrooms from the Central Anatolia, Eskisehir – Turkey: Lactarius deterrimus, Suillus collitinus, Boletus edulis, Xerocomus chrysenteron

(2008) C SARIKURKCU et al.   BIORESOURCE TECHNOLOGY

Wild and commercial mushrooms as source of nutrients and nutraceuticals

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

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

Total and individual carotenoids and phenolic acids content in fresh, refrigerated and processed spinach (Spinacia oleracea L.)

(2007) Andrea Bunea et al.   FOOD CHEMISTRY

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