Results 181 to 190 of about 28,546 (221)

Shiitake Mushroom Dermatitis

Dermatitis, 2010
Sean, Carlson, Joseph, Stuckert, Susan, Nedorost   +2 more
openaire   +2 more sources

Therapeutic values and nutraceutical properties of shiitake mushroom (Lentinula edodes): A review

Trends in Food Science and Technology, 2023
Ishtiaq Ahmad, Zhang jianyou, Yuting Ding   +2 more
exaly  

Impact of post‐harvest processing or thermal dehydration on physiochemical, nutritional and sensory quality of shiitake mushrooms

Comprehensive Reviews in Food Science and Food Safety, 2021
Shankar Subramaniam, Shunshan Jiao, Pu Jing   +2 more
exaly  

Shiitake-Dermatitis

Der Hautarzt, 2001
N. Haas, R. Vogt, W. Sterry
openaire   +1 more source

Effect of oxyresveratrol on the quality and membrane lipid metabolism of shiitake mushroom (Lentinus edodes) during storage

Food Chemistry, 2023
Haiyan Gao
exaly  

Shiitake mushroom dermatitis

2017
Shiitake mushrooms (Lentinula edodes are a worldwide known type of mushroom, employed in the traditional Asiatic medicine for healthy effects, such as immune modulation, reduction of blood pressure and anti inflammatory activity However, this mushroom may provoke allergic reactions and a peculiar dermatosis, known as shiitake dermatitis We reported a ...
Dario Didona, Stefania Mostaccioli, Giovanni Paolino, Carmen Cantisani, Luca Fania, Giacomo Viti, Elisa Moliterni, Raffaele Dante Caposiena Caro, Biagio Didona   +8 more
openaire   +1 more source

Effects of fermentation with different microbial species on the umami taste of Shiitake mushroom (Lentinus edodes)

LWT - Food Science and Technology, 2021
Haiyan Gao, Weijie Wu, Yanchao Han
exaly  

Shiitake

Alternative and Complementary Therapies, 1998
openaire   +1 more source

In vitro gastric digestion antioxidant and cellular radical scavenging activities of wheat-shiitake noodles

Food Chemistry, 2020
Li-Wen Wang, Hui Zhao, Margaret Brennan
exaly  

Coating shiitake mushrooms (Lentinus edodes) with a polysaccharide from Oudemansiella radicata improves product quality and flavor during postharvest storage

Food Chemistry, 2021
Weili Kong, Tzi Bun Ng
exaly