Non-Volatile Taste Components of Different Cultivated Mushrooms at Mycelia, Primordium, and Fruit Body Cultivation Stages

Antiproliferative and immunostimulatory activity of a protein fromPleurotus eryngii

(2014) Alfred Mugambi Mariga et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Non-volatile taste components of several cultivated mushrooms

(2013) Wen Li et al.   FOOD CHEMISTRY

Effects of Heat Treatment on Total Phenolic Contents, Antioxidant and Anti-Inflammatory Activities ofPleurotus Sajor-CajuExtract

(2013) Wan Zuhainis Saad et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

ClavariaMushrooms and Extracts: Investigation on Valuable Components and Antioxidant Properties

(2013) Senka Vidović et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Recent developments on umami ingredients of edible mushrooms – A review

(2013) Yin Zhang et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Comparison of umami-taste active components in the pileus and stipe of pine-mushrooms (Tricholoma matsutake Sing.) of different grades

(2009) In Hee Cho et al.   FOOD CHEMISTRY

Leucopaxillus giganteusMycelium: Effect of Nitrogen Source on Organic Acids and Alkaloids

(2008) Bárbara Ribeiro et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Composition and non-volatile taste components of Hypsizigus marmoreus

(2008) Yu-Ling Lee et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

(2007) S TSAI et al.   FOOD CHEMISTRY