Results 131 to 140 of about 1,363 (174)

Characterization and discrimination of volatile organic compounds and lipid profiles of truffles under different treatments by UHPLC-QE Orbitrap/MS/MS and P&T-GC–MS

Food Chemistry, 2023
Jiaxu Yao, Ji-Kai Liu, Eric Marchioni
exaly  

A Comprehensive and Critical Review on Ethnopharmacological Importance of Desert Truffles: Terfezia claveryi, Terfezia boudieri, and Tirmania nivea

Food Reviews International, 2022
Vishnu Priya Veeraraghavan, Sardar Hussain, Kullappan Malathi   +2 more
exaly  

Comparative metabolome classification of desert truffles Terfezia claveryi and Terfezia boudieri via its aroma and nutrients profile

LWT - Food Science and Technology, 2021
Mohamed A Farag, Sherif M Afifi
exaly  

Truffles on the Sherbet

Hospital Practice, 1980
openaire   +2 more sources

Truffle

2022
openaire   +1 more source

Industrial Applications of Truffles and Truffle-like Fungi

2021
Paul Thomas, Waill Elkhateeb, Ghoson Daba   +2 more
openaire   +1 more source

Truffles and Truffle Hunters

Scientific American, 1924
openaire   +1 more source

Nutrients Components of Truffles

Food / Nahrung, 1980
M A, Hussein, N M, Eid
openaire   +2 more sources

THE TRUFFLE FUNGI*

Transactions of the New York Academy of Sciences, 1951
openaire   +2 more sources

Truffles Allelopathy

2016
Truffles (Tuber sp.) are the underground ectomycorrhizal fungi associated with numerous trees and shrubs. They produce metabolites, which interacts with plants. More than 200 volatile organic compounds (VOCs) and many non-volatile compounds have been identified from various truffles.
Đurđević, Lola, Gajić, Gordana, Jarić, Snežana, Kostić, Olga, Mitrović, Miroslava, Pavlović, Pavle   +5 more
openaire   +1 more source