Results 191 to 200 of about 17,843 (219)

Characterization of flavor frame in shiitake mushrooms (Lentinula edodes) detected by HS-GC-IMS coupled with electronic tongue and sensory analysis: Influence of drying techniques

LWT - Food Science and Technology, 2021
Qiuhui Hu, Liyan Zhao, Yu-Yu Zhang
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  

Storage temperature effect on quality related with cell wall metabolism of shiitake mushrooms (Lentinula edodes) and its modeling

Food Packaging and Shelf Life, 2022
Yanjie Li, Hiroaki Kitazawa
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  

Deep learning based research on quality classification of shiitake mushrooms

LWT - Food Science and Technology, 2022
Qiang Liu, Ming Ming, Mingwang Gao
exaly  

Preparation and coating application of γ-polyglutamic acid hydrogel to improve storage life and quality of shiitake mushrooms

Food Control, 2021
Tuoping Li
exaly  

Food Allergy to Shiitake mushroom ingestion

Revue Française d'Allergologie, 2023
L. Romero-Sanchez, M. Tejero-Alcalde, B. Bartolomé, Q. Megías-Barrera, C. Marcos-Bravo   +4 more
openaire   +1 more source

Dynamic changes of non-volatile compounds and evaluation on umami during infrared assisted spouted bed drying of shiitake mushrooms

Food Control, 2022
徐一铭, Wenchao Liu, Xu Duan
exaly  

Lentinus edodes Shiitake Mushrooms

2004
Ann-Teck Yap, Mah-Lee Ng
openaire   +1 more source

Changes in the morphometric, textural, and aromatic characteristics of shiitake mushrooms during combined humid-convective drying

Drying Technology, 2021
Shankar Subramaniam, Xinyao Wen, Pu Jing
exaly