Results 71 to 80 of about 17,843 (219)
Effects of Drying Process on the Volatile and Non-Volatile Flavor Compounds of Lentinula edodes
Foods, 2021 In this study, fresh Lentinula edodes was dehydrated using freeze-drying (FD), hot-air drying (HAD), and natural drying (ND), and the volatile and non-volatile flavor compounds were analyzed.
Lijia Zhang +5 more
doaj +1 more source
Determining the Feasibility of Implementing an Effective Fungiculture Program with the Peace Garden at Illinois Wesleyan University [PDF]
, 2013 The Peace Garden at Illinois Wesleyan University (IWU), the organic garden at the small liberal-arts university in Bloomington, Illinois, is devoted to growing nutritious, pesticide-free food to be sold locally in an attempt to counterbalance the various
Rivkin, Mackenzie, \u2714
core +1 more source
EcoMat, Volume 8, Issue 4, April 2026.Engineered cellulose—enabled by functionalization, hybridization, and nano‐engineering—emerges as a versatile platform driving next‐generation solutions in water purification, CO2 capture, air filtration, soil remediation, energy storage, and sustainable packaging. ABSTRACT Engineered cellulose is redefining the frontier of sustainable materials in the
Amir Hossein Behroozi +1 more
wiley +1 more source
MycobiologyThe cultivation period of shiitake (Lentinula edodes) is approximately 120–150 d, which is longer than that of other edible mushrooms. The development of fruiting bodies in shiitake is affected by light exposure.
Min-Jun Kim +4 more
doaj +1 more source
Flagellate erythema as manifestation of food hypersensitivity
Journal of Dermatology and Dermatologic Surgery, 2017 Food hypersensitivity can present in myriad forms leaving the physician baffled. Here we present a case of flagellate dermatitis in an elderly female with bronchial asthma on omalizumab injections, after ingestion of canned shiitake mushrooms.
Jaheersha Pakran +2 more
doaj +1 more source
Evaluación del crecimiento del hongo Lentinula edodes Pegler en residuos agroindustriales [PDF]
, 2013 El cultivo de shiitake se ha incrementado en los últimos años con el uso de bloques artificiales de aserrín y/o de residuos agrícolas suplementados con fuentes de carbono y nitrógeno.
Arredondo Peña, Clara Alejandra +1 more
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Aegithus clavicornis (Linnaeus) (Coleoptera: Erotylidae) in the Dominican Republic [PDF]
, 2009 Establishment of fungus beetles (Coleoptera: Erotylidae) in new isolated countries is rare. We report Aegithus clavicornis (Linnaeus) for the first time from the Dominican Republic, representing the first true record for this genus from the Greater ...
Bastardo, Ruth H. +2 more
core +1 more source
Edible Fungi Are a Hidden Source of Carbon Monoxide and Carbon Dioxide [PDF]
Environ MicrobiolThis study provides the first and robust evidence that edible mushrooms, such as Lentinula edodes, Pleurotus ostreatus and P. eryngii, can generate carbon monoxide (CO) as part of their metabolic activity—independent of bacteria, illumination or oxygen limitation. This is largely different from what was previously recognised. The findings resulted from
Xiong S, Demuth J, Parchami M, Daniel G.
europepmc +2 more sources
Journal of Food Safety, Volume 46, Issue 2, April 2026.This study evaluated the antimicrobial activity of 11 natural agents against eight STEC serotypes by determining their MIC and MBC at different pH and temperature conditions. Five agents demonstrating the strongest inhibitory activity in vitro were then tested at various concentrations in beef burgers inoculated with Escherichia coli O157 and stored ...
Angelos Papadochristopoulos +4 more
wiley +1 more source
Chemical characterization and bioactivity of the most widely appreciated cultivated mushrooms: studies in fruiting bodies and mycelia [PDF]
, 2012 Mushrooms are part of the human diet for thousands of years, and their consumption increased greatly in recent times. One of the main reasons for this increase is the combination of their nutritional value as well as for their medicinal and nutraceutical
Barros, Lillian +3 more
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