Results 181 to 190 of about 23,284 (214)

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, Zhentao Zhang   +2 more
exaly  

Shiitake Dermatitis

Journal of Cutaneous Medicine and Surgery
Yi-xiao Wang, Li-xiong Gu
openaire   +3 more sources

Log‐grown shiitake is perhaps the real cause for Shiitake dermatitis

Journal of the European Academy of Dermatology and Venereology, 2014
Q, Tan, C, Tan
openaire   +2 more sources

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, Hangjun Chen
exaly  

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

Food Chemistry, 2020
Liwen Wang, Hui Zhao, Margaret A Brennan   +2 more
exaly  

Shiitake

Alternative and Complementary Therapies, 1998
openaire   +1 more source

Shiitake-Dermatitis

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

Role of thermal and non‐thermal drying techniques on drying kinetics and the physicochemical properties of shiitake mushroom

Journal of the Science of Food and Agriculture, 2022
Abu Elgasim A Yagoub, Haile Ma, Cunshan Zhou   +2 more
exaly  

Improved accuracy of geographical origin identification of shiitake grown in sawdust medium: A compound-specific isotope model-based pilot study

Food Chemistry, 2022
Ill-Min Chung, Won-Sik Kong, Christopher T Yarnes   +2 more
exaly  

Antimicrobial and antitumor activities of chitosan from shiitake stipes, compared to commercial chitosan from crab shells

Carbohydrate Polymers, 2016
Ming-Tsung Yen, Jeng-Leun Mau
exaly