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Influence of customized cooking methods on the phenolic contents and antioxidant activities of selected species of oyster mushrooms (Pleurotus spp.)

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Effects of preservation methods on amino acids and 5′-nucleotides of Agaricus bisporus mushrooms

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Effect of different cooking methods on total phenolic contents and antioxidant activities of four Boletus mushrooms

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Antitumor activity of mushroom polysaccharides: a review

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Effect of different cooking methods on the flavour constituents of mushroom (Agaricus bisporus (Lange) Sing) soup

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Lipid lowering effects of oyster mushroom (Pleurotus ostreatus) in humans

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Non-volatile taste components of Agaricus blazei, Agrocybe cylindracea and Boletus edulis

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