Results 1 to 10 of about 23,284 (214)

Shiitake dermatitis [PDF]

open access: yesAnais Brasileiros de Dermatologia, 2015
Shiitake Dermatitis is a skin eruption that resembles whiplash marks and occurs after consumption of raw shiitake mushrooms. It is caused by a toxic reaction to lentinan, a thermolabil polysaccharide which decomposes upon heating.
Camila Nemoto de Mendonça   +4 more
doaj   +4 more sources

Scytalidium cuboideum Inhibits Shiitake Mycelial Growth and Causes Pink Staining in Shiitake Billets (Quercus griffithii) in Bhutan

open access: yesInternational Journal of Plant Biology, 2023
Pink staining in shiitake (Lentinula edodes (Berk.) Pegler) billets (Quercus griffithii Hook.f. and Thomson ex Miq.) causing the inhibition of shiitake mycelium and a reduction in shiitake production was observed throughout Bhutan in 2017–2018 ...
Naomi D. Diplock   +5 more
doaj   +2 more sources

A Kinetic Modeling of Growth and Mycelial Exopolysaccharide Production by Lentinus edodes (Shiitake Edible Mushroom)

open access: yesApplied Food Biotechnology, 2022
Background and Aims: Lentinus edodes (Shiitake) is a rich source of secondary metabolites, including exopolysaccharides. These compounds strengthen the immune system and play essential roles in prevention and treatment of several diseases, including ...
Ashrafalsadat Hatamian Zarmi   +5 more
doaj   +2 more sources

A novel physical hurdle technology by combining plasma-activated water and ultrasound for long-term stored shiitake mushrooms [PDF]

open access: yesUltrasonics Sonochemistry
The shiitake mushrooms are perishable due to microbial infection and water loss during storage. This study investigated the effect of plasma-activated water (PAW) combined with ultrasound (US) treatment to microbes and the postharvest quality of shiitake
Jun Shao   +7 more
doaj   +2 more sources

Machine vision-based detection of key traits in shiitake mushroom caps [PDF]

open access: yesFrontiers in Plant Science
This study puts forward a machine vision-based prediction method to solve the problem regarding the measurement of traits in shiitake mushroom caps during the shiitake mushroom breeding process.
Jiuxiao Zhao   +13 more
doaj   +2 more sources

Detection and classification of Shiitake mushroom fruiting bodies based on Mamba YOLO [PDF]

open access: yesScientific Reports
To address the challenges of high labor intensity and low harvesting efficiency in shiitake mushroom production and management, this article presents a novel detection and classification method based on mamba-YOLO.
Kangkang Qi   +6 more
doaj   +2 more sources

Flagellate Erythema: A Case of Shiitake Dermatitis and Review of Pathogenesis

open access: yesEuropean Medical Journal Allergy & Immunology, 2022
Shiitake dermatitis is a rare eruption that is associated with the ingestion of uncooked shiitake mushrooms, resulting in a distinctive flagellate erythema.
Kyle Wu, Sara de Menezes, Aaron Robinson
doaj   +1 more source

Comparative Study on Lead and Copper Biosorption Using Three Bioproducts from Edible Mushrooms Residues

open access: yesJournal of Fungi, 2021
Agricultural waste products can be used as biosorbents for bioremediation once they are low-cost and high-efficient in pollutants removal. Thus, waste products from mushroom farming such as cutting and substrate of Lentinula edodes (popularly known as ...
Nathália R. C. M. Castanho   +7 more
doaj   +1 more source

Lentinan and β-glucan extract from shiitake mushroom, Lentinula edodes, alleviate acute LPS-induced hematological changes in mice [PDF]

open access: yesIranian Journal of Basic Medical Sciences, 2023
Objective(s): Immunomodulatory activity of β-glucans of shiitake mushroom (Lentinula edodes) has been known. We investigated whether β-glucans from L.
Mozhdeh Jafari   +6 more
doaj   +1 more source

Quality of shiitake stipe steamed bun

open access: yesCzech Journal of Food Sciences, 2011
Shiitake [Lentinula edodes (Berk.) Pegler] stipe was incorporated into steamed bun. Quality attributes including the specific volume, colour and sensory evaluation, and taste components in shiitake stipe steamed buns were analysed and compared with those
Yu-Hsiu Tseng   +3 more
doaj   +1 more source

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