Results 201 to 210 of about 222,069 (251)

Analysis of large data sets using formal concept lattices [PDF]

, 2010
Andrews, Simon, Orphanides, Constantinos
core  

100 Edible Mushrooms

, 2007
openaire   +1 more source

Edible and Poisonous Mushrooms

Botanical Gazette, 1918
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Emerging technologies for preservation and quality evaluation of postharvest edible mushrooms: A review

Critical reviews in food science and nutrition, 2023
Edible mushrooms are the highly demanded foods of which production and consumption have been steadily increasing globally. Owing to the quality loss and short shelf-life in harvested mushrooms, it is necessary for the implementation of effective ...
Rongrong Xia, Zhenshan Hou, Heran Xu, Yunting Li, Yong Sun, Yafei Wang, Jiayi Zhu, Zijian Wang, Song Pan, Guang Xin   +9 more
semanticscholar   +1 more source

New preservation and detection technologies for edible mushrooms: A review.

The Journal of the Science of Food and Agriculture, 2023
BACKGROUND Edible mushrooms are nutritious, tasty and have a high edible and medicinal value which makes them very popular among people. Fresh mushrooms have high water content and crisp texture. They have strong metabolic activity after harvesting.
Jingyi Huo, M. Zhang, Dayuan Wang, A. Mujumdar, B. Bhandari, Lujun Zhang   +5 more
semanticscholar   +1 more source

Review of packaging for improving storage quality of fresh edible mushrooms

Packaging technology & science, 2023
Edible mushrooms are favoured by people for their rich nutrition, medicinal value and unique flavour. The quality of postharvest mushroom decreased sharply because of its special tissue structure and physiological characteristics.
Yao Feng, Heran Xu, Yong Sun, Rongrong Xia, Zhenshan Hou, Yunting Li, Yafei Wang, Song Pan, Yiming Fan, Jiayi Zhu, Guang Xin   +10 more
semanticscholar   +1 more source

Edible Mushrooms

2019
The Nigerian Field, 70 (1), 43 ...
Alofe, F V, Odu, E A, Llloh, H C
  +4 more sources

The flavors of edible mushrooms: A comprehensive review of volatile organic compounds and their analytical methods

Critical reviews in food science and nutrition, 2022
Due to their distinctive flavors, edible mushrooms have gained attention in flavor-related research, and the quality of their flavors determines their consumption.
Ruiyu Zhu, Yuxi Wen, Weihao Wu, Lizhu Zhang, Muhammad Salman Farid, Shuo Shan, Jiahui Wen, M. Farag, Yuyu Zhang, Chao Zhao   +9 more
semanticscholar   +1 more source

A comprehensive review on phenolic compounds from edible mushrooms: Occurrence, biological activity, application and future prospective

Critical reviews in food science and nutrition, 2021
Phenolic compounds are minor metabolites usually present in mushroom species. Because of their potential advantages for human health, such as antioxidant and other biological activities, these bioactive components have been gaining more interest as ...
A. Abdelshafy, T. Belwal, Ze Liang, Lei Wang, Dong Li, Zisheng Luo, Li Li   +6 more
semanticscholar   +1 more source

Development of flavor during drying and applications of edible mushrooms: A review

, 2021
Edible mushrooms are rich in nutrition and have strong aroma as well as delicious umami taste. The flavor is not only the main indicator for evaluating the quality of edible mushrooms, but also an important factor influencing consumer preference. Thermal
Lihui Zhang, M. Zhang, A. Mujumdar
semanticscholar   +1 more source