Non-volatile taste components of several commercial mushrooms

Keywords

Oyster, Mushroom, Food science, Chemistry, Sugar

References

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• Effect of different drying techniques on the nutritional values of oyster mushroom (pleurotus sajor-caju)M. S. Aishah, Wan Rosli Wan Ishak — 2013
• Umami potential from crude extract of Bekkai lan (Albertisia papuana Becc.) leaves, an indegenous plant in east Kalimantan-Indonesia.P. Sulvi, S. Umar, Supriyadi Supriyadi — 2013
• Does Procambarus Clarkii (Girard, 1852) Represent a Threat for Estuarine Brackish Ecosystems of Northeastern Adriatic Coast (Italy)?Sandra Casellato, Luciano Masiero — 2011
• Computer Supported Sensory Profiling Analysis of Three Agaricus CultivarsAndras, Geosel, László — 2011
• Cytoprotective and genoprotective effects of aqueous extracts of processed Pleurotus Sajor-caju fruiting bodies on hydrogen peroxide-induced damage of human peripheral blood mononuclear cells / Mohamad Fairus bin Abdul KadirAbd. Kadir, Mohamad Fairus — 2010
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• Evaluation of umami taste in mushroom extracts by chemical analysis, sensory evaluation, and an electronic tongue system.Chanvorleak Phat, BoKyung Moon, Chan Lee — 2016
• Nutritive value of Pleurotus eryngii (DC. ex Fr.) Quel. var. eryngii grown on various agro-wastes.Mehmet Akyüz, Sevda Kırbağ — 2009
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• Determining the basic composition and total phenolic compounds of Pleurotus sajor-caju cultivated in three different substrates by solid state bioprocessMarcelo Fossa da Paz, Carlos Alexandre Breyer, Rafael Fontana Longhi — 2012
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• Metabolic Profiling and Fingerprinting for the Detection and Discrimination of Mechanical Damage in Mushrooms (Agaricus bisporus) during StorageAoife O’Gorman — 2010
• Effect of Oyster Mushroom (Pleurotus ostreatus) Powder on Bread QualityGa-Hyung Hong, Ygoung-Soo Kim, Geun‐Seoup Song — 2005
• Shelf-life evaluation of cheese bread added of residue from Agaricus blazei Murrill extration Avaliação da vida de prateleira de pão de queijo adicionado de resíduo do extrato do cogumelo Agaricus blazei MurrillMichele Cristiane Mesomo, Kedja Magatti Lemes, Diana Regazzi Zuim — 2010
• EVALUACIÓN DEL ESTIPITE DE SHIITAKE COMO APORTANTE DE FIBRA Y BIOCTIVOS CON MIRAS A SU EMPLEO EN ALIMENTOS FUNCIONALES ASSESSMENT OF STIPE OF SHIITAKE AS PROVIDER OF FIBER AND BIOACTIVE PRINCIPLES WITH AN INTENDED USE IN FUNCTIONAL FOODIvonne J. Nieto-Ramírez, Rocío Rojas-Luna, A Carolina Suarez — 2012

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