Effects of extraction solvents, cooking procedures and storage conditions on the contents of ergothioneine and phenolic compounds and antioxidative capacity of the cultivated mushroom Flammulina velutipes

Effect of modified atmosphere packaging (MAP) with low and superatmospheric oxygen on the quality and antioxidant enzyme system of golden needle mushrooms (Flammulina velutipes) during postharvest storage

(2011) Cheng Tao Wang et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Changes in carotenoids during processing and storage of pumpkin puree

(2011) João Gustavo Provesi et al.   FOOD CHEMISTRY

Mycobial enhancement of ergothioneine by submerged cultivation of edible mushroom mycelia and its application as an antioxidative compound

(2011) Pramvadee Tepwong et al.   FOOD CHEMISTRY

Anti-inflammatory activity of methanolic extracts from edible mushrooms in LPS activated RAW 264.7 macrophages

(2011) Carlos Moro et al.   FOOD CHEMISTRY

Effects of boiling and microwaving treatments on nutritional characteristics and antioxidant activities of Agaricus blazei Murril

(2011) Liping Sun et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Antioxidative activities of hydrophilic extracts prepared from the fruiting body and spent culture medium of Flammulina velutipes

(2010) Huynh N.D. Bao et al.   BIORESOURCE TECHNOLOGY

Antioxidative properties of aqueous and aroma extracts of squid miso prepared with Aspergillus oryzae-inoculated koji

(2010) Anupam Giri et al.   FOOD RESEARCH INTERNATIONAL

Anti-inflammatory effects of cordycepin via suppression of inflammatory mediators in BV2 microglial cells

(2010) Jin-Woo Jeong et al.   INTERNATIONAL IMMUNOPHARMACOLOGY

Effects of Ergothioneine from Mushrooms (Flammulina velutipes) on Melanosis and Lipid Oxidation of Kuruma Shrimp (Marsupenaeus japonicus)

(2010) Angel B. Encarnacion et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Value-added use of mushroom ergothioneine as a colour stabilizer in processed fish meats

(2010) Huynh ND Bao et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Preventing discoloration and lipid oxidation in dark muscle of yellowtail by feeding an extract prepared from mushroom (Flammulina velutipes) cultured medium

(2009) Huynh N.D. Bao et al.   AQUACULTURE

Effect of cooking,in vitrodigestion and Caco-2 cells absorption on the radical scavenging activities of edible mushrooms

(2009) Cristina Soler-Rivas et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Improvement of the antimicrobial activity of edible mushroom extracts by inhibition of oxidative enzymes

(2009) Susana Santoyo et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Flavonoid Content in Fresh, Home-Processed, and Light-Exposed Onions and in Dehydrated Commercial Onion Products

(2008) Seung Un Lee et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Antioxidative Activity and Antidiscoloration Efficacy of Ergothioneine in Mushroom (Flammulina velutipes) Extract Added to Beef and Fish Meats

(2008) Huynh N. D. Bao et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Phenolic Compound Concentration and Antioxidant Activities of Edible and Medicinal Mushrooms from Korea

(2008) Min-Young Kim et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterization of a heterogalactan: Some nutritional values of the edible mushroom Flammulina velutipes

(2007) Fhernanda R. Smiderle et al.   FOOD CHEMISTRY