Results 11 to 20 of about 1,359 (174)
Current Biology, 2020 Best known for their culinary value, truffles are lineages that belongs to the Ascomycete fungi. M.-A. Selosse explores the biology underlying their distinct features.
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The cultivation of Lactarius with edible mushrooms
Italian Journal of Mycology, 2021 From the early 1800s science virtually ignored the cultivation of edible mycorrhizal mushrooms other than the true truffles. The drought was finally broken by Nicole Poitou when she cultivated Lactarius deliciosus and Suillus granulatus in the Institut ...
Di Wang +5 more
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Journal of Fungi, 2021 Truffles (Tuber spp.) are well-known as edible ectomycorrhizal mushrooms, and some species are one of the most expensive foods in the world. During the fruiting process, truffles produce hypogeous ascocarps; a trained pig or dog is needed to locate the ...
Nakarin Suwannarach +3 more
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Chemical Screening of Metabolites Profile from Romanian Tuber spp.
Plants, 2021 Truffles are the rarest species and appreciated species of edible fungi and are well-known for their distinctive aroma and high nutrient content. However, their chemical composition largely depends on the particularities of their grown environment ...
Adina-Elena Segneanu +6 more
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Counter-season cultivation of truffles in the Southern Hemisphere: an update
Italian Journal of Mycology, 2017 The cultivation of truffles in the Southern Hemisphere began in New Zealand in the mid-1980s and the first fruiting bodies of Tuber melanosporum were harvested in Gisborne in 1993.
Ian Hall +3 more
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Indigenous Knowledge of Desert Truffle Among Turkmen People Aman Mohammad Komaki Hossein Barani Abolfazl Sharifiyan Bahraman [PDF]
Dānishhā-yi būmī-i Īrān, 2015 The indigenous knowledge arises from reality of human life and experiences on the earth, which indeed stems from ancestors. They may have got this knowledge from their living directly and gather it experimentally.
aman mohammad komaki +2 more
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Current status of truffle cultivation: recent results and future perspectives
Italian Journal of Mycology, 2015 In this review the current status of truffle cultivation in Europe and outside Europe is reported. While the cultivation of Tuber melanosporum (Périgord black truffle), Tuber aestivum (summer or Burgundy truffle) and Tuber borchii (bianchetto truffle ...
Alessandra Zambonelli +2 more
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Modelling of Rehydration Kinetics of Desert Truffles (Terfezia spp.) Dried by Microwave Oven
Turkish Journal of Agriculture: Food Science and Technology, 2020 It is very important to develop a new way of treatment for foodstuffs to provide consumers more chances to choose their foods. In the present study, we aimed to investigate the effect of microwave drying conditions on the rehydration process of Algerian ...
Mohamed Ghellam, Ilkay Koca
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The hidden value of non-timber forest products: income contribution of the Basilicata wild truffle
Aestimum, 2022 The Basilicata region (South of Italy) is land of truffles where the gastronomic, economic and cultural awareness has developed for this non-timber forest product only in the past decade.
Mauro Viccaro +5 more
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An Overview on Truffle Aroma and Main Volatile Compounds
Molecules, 2020 Truffles are underground edible fungi that grow symbiotically with plant roots. They have been globally considered as one of the most expensive foods because of their rarity, unique aroma, and high nutritional value as antioxidant, anti-inflammatory ...
Ahmed M. Mustafa +6 more
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