Odor Profile of Four Cultivated and Freeze-Dried Edible Mushrooms by Using Sensory Panel, Electronic Nose and GC-MS

Impact of Cultivation Substrate and Microbial Community on Improving Mushroom Productivity: A Review

(2022) Nakarin Suwannarach et al.   Biology-Basel

Feeding growing button mushrooms: The role of substrate mycelium to feed the first two flushes

(2022) Anton S. M. Sonnenberg et al.   PLoS One

Patterns of changes in the mineral composition of Agaricus bisporus cultivated in Poland between 1977 and 2020

(2022) Marek Siwulski et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Variations in the key aroma and phenolic compounds of champignon (Agaricus bisporus) and oyster (Pleurotus ostreatus) mushrooms after two cooking treatments as elucidated by GC–MS-O and LC-DAD-ESI-MS/MS

(2021) Serkan Selli et al.   FOOD CHEMISTRY

Aroma‐volatile profile and its changes in Australian grown black Périgord truffle ( Tuber melanosporum ) during storage

(2021) Kenny S. O. Choo et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

A holistic approach to food fraud vulnerability assessment

(2021) Faeze Rezazade et al.   FOOD CONTROL

Circular alternatives to peat in growing media: A microbiome perspective

(2021) Tanvi Taparia et al.   Journal of Cleaner Production

Supercritical CO2 extraction method of aromatic compounds from truffles

(2021) Eva Tejedor-Calvo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

A review on mushroom-derived bioactive peptides: Preparation and biological activities

(2020) Juanjuan Zhou et al.   FOOD RESEARCH INTERNATIONAL

Factors Affecting Consumers’ Alternative Meats Buying Intentions: Plant-Based Meat Alternative and Cultured Meat

(2020) Jihee Hwang et al.   Sustainability

Antioxidant Compounds for the Inhibition of Enzymatic Browning by Polyphenol Oxidases in the Fruiting Body Extract of the Edible Mushroom Hericium erinaceus

(2020) Seonghun Kim   Foods

Differentiation between species and regional origin of fresh and freeze-dried truffles according to their volatile profiles

(2020) Nina Šiškovič et al.   FOOD CONTROL

Cultivated mushrooms: importance of a multipurpose crop, with special focus on Italian fungiculture

(2020) Valeria Ferraro et al.   PLANT BIOSYSTEMS

Aroma and flavor profile of raw and roasted Agaricus bisporus mushrooms using a panel trained with aroma chemicals

(2020) Xiaofen Du et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Opportunities and Challenges Using Non-targeted Methods for Food Fraud Detection

(2019) Boyan Gao et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Triangular Test of Amanita Mushrooms by Using Electronic Nose and Sensory Panel

(2019) Portalo-Calero et al.   Foods

Analysis of volatile compounds of Lentinula edodes grown in different culture substrate formulations

(2019) Wen Li et al.   FOOD RESEARCH INTERNATIONAL

Research Techniques Made Simple: Cutaneous Colorimetry: A Reliable Technique for Objective Skin Color Measurement

(2019) Bao Chau K. Ly et al.   JOURNAL OF INVESTIGATIVE DERMATOLOGY

Advances in umami taste and aroma of edible mushrooms

(2019) Li-bin Sun et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Discrimination of selected fungi species based on their odour profile using prototypes of electronic nose instruments

(2018) Jacek Gębicki et al.   MEASUREMENT

Assessing the effects of different agro-residue as substrates on growth cycle and yield of Grifola frondosa and statistical optimization of substrate components using simplex-lattice design

(2018) Bing Song et al.   AMB Express

Compositional changes in lignocellulosic content of some agro-wastes during the production cycle of shiitake mushroom

(2018) Funda Atila   SCIENTIA HORTICULTURAE

Screening of beta-glucan contents in commercially cultivated and wild growing mushrooms

(2017) Miriam Sari et al.   FOOD CHEMISTRY

Medicinal mushrooms: Valuable biological resources of high exploitation potential

(2017) Maria Letizia Gargano et al.   PLANT BIOSYSTEMS

Functional foods based on extracts or compounds derived from mushrooms

(2017) Filipa S. Reis et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effect of supplementing crop substrate with defatted pistachio meal onAgaricus bisporusandPleurotus ostreatusproduction

(2016) Arturo Pardo-Giménez et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effect of the two drying approaches on the volatile profiles of button mushroom (Agaricus bisporus) by headspace GC–MS and electronic nose

(2016) Fei Pei et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of a New Natural Seasoning on the Formation of Pyrazines in Barbecued Beef Patties

(2016) Javier García-Lomillo et al.   Journal of Chemistry

Headspace-Solid-Phase Microextraction-Gas Chromatography as Analytical Methodology for the Determination of Volatiles in Wild Mushrooms and Evaluation of Modifications Occurring during Storage

(2015) Rosaria Costa et al.   Journal of Analytical Methods in Chemistry

Differentiation of Eight Commercial Mushrooms by Electronic Nose and Gas Chromatography-Mass Spectrometry

(2015) Jinjie Zhou et al.   Journal of Sensors

Therapeutic potential of culinary-medicinal mushrooms for the management of neurodegenerative diseases: diversity, metabolite, and mechanism

(2014) Chia-Wei Phan et al.   CRITICAL REVIEWS IN BIOTECHNOLOGY

Advances in Fruit Aroma Volatile Research

(2013) Muna El Hadi et al.   MOLECULES

Discrimination Method of the Volatiles from Fresh Mushrooms by an Electronic Nose Using a Trapping System and Statistical Standardization to Reduce Sensor Value Variation

(2013) Kouki Fujioka et al.   SENSORS

Prized edible Asian mushrooms: ecology, conservation and sustainability

(2012) Peter E. Mortimer et al.   FUNGAL DIVERSITY

Advances in lentinan: Isolation, structure, chain conformation and bioactivities

(2010) Yangyang Zhang et al.   FOOD HYDROCOLLOIDS