Related references
Note: Only part of the references are listed.Biodriven investigation of the wild edible mushroom Pleurotus eryngii revealing unique properties as functional food
Soumia Teniou et al.
JOURNAL OF FUNCTIONAL FOODS (2022)
Determination of creatine, creatinine, free amino acid and heterocyclic aromatic amine contents of plain beef and chicken juices
Zeynep Elbir et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2021)
Functional protection of different structure soluble dietary fibers from Lentinus edodes as effective delivery substrate for Lactobacillus plantarum LP90
Zihan Xue et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2021)
Effects of different cooking methods on free fatty acid profile, water-soluble compounds and flavor compounds in Chinese Piao chicken meat
Yuanrui Yu et al.
FOOD RESEARCH INTERNATIONAL (2021)
Mushroom-Derived Bioactive Molecules as Immunotherapeutic Agents: A Review
Dinesh K. Patel et al.
MOLECULES (2021)
Chemical compositions and sensory characteristics of pork rib and Silkie chicken soups prepared by various cooking techniques
Jian Zou et al.
FOOD CHEMISTRY (2021)
Effect of domestic cooking methods on total phenolic content, antioxidant activity and sensory characteristics of Hericium erinaceus
Kian Aun Chang et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2021)
Effects of different cooking methods on volatile flavor compounds of chicken breast
Jicai Bi et al.
JOURNAL OF FOOD BIOCHEMISTRY (2021)
The Hydration Characteristics, Structural Properties and Volatile Profile of Squid (Symplectoteuthis oualaniensis) Mantle Muscle: Impacts of Steaming, Boiling, and Sous Vide Cooking
Hong Xiao et al.
FOODS (2021)
Potential Activity of Albino Grifola frondosa Mushroom Extract against Biofilm of Meticillin-Resistant Staphylococcus aureus
Teresa Fasciana et al.
JOURNAL OF FUNGI (2021)
Toxic trace elements in dried mushrooms: Effects of cooking and gastrointestinal digestion on food safety
Gabriela M. Chiocchetti et al.
FOOD CHEMISTRY (2020)
Sous-vide cooking improves the quality and in-vitro digestibility of Semitendinosus from culled dairy cows
Zuhaib F. Bhat et al.
FOOD RESEARCH INTERNATIONAL (2020)
Antitumor, Anti-inflammatory and Antiallergic Effects ofAgaricus blazeiMushroom Extract and the Related Medicinal Basidiomycetes Mushrooms,Hericium erinaceusandGrifola frondosa: A Review of Preclinical and Clinical Studies
Geir Hetland et al.
NUTRIENTS (2020)
Effect of Thermal Processing on Physico-Chemical and Antioxidant Properties in Mulberry Silkworm (Bombyx mori L.) Powder
Artorn Anuduang et al.
FOODS (2020)
Cooking methods effect on the nutrients, bioaccessibility and antioxidant activity of Craterellus cornucopioides
Yuntao Liu et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2020)
Effect of boiling time on nutritional characteristics and antioxidant activities ofLentinus edodesand its broth
Yuanyang Nie et al.
CYTA-JOURNAL OF FOOD (2020)
Effect of cooking methods on the health-promoting compounds, antioxidant activity and nitrate of tatsoi (Brassica rapa L. ssp. narinosa)
Wenjie Yang et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2019)
Domestic cooking methods affect nutrient, phytochemicals, and flavor content in mushroom soup
Yujing Sun et al.
FOOD SCIENCE & NUTRITION (2019)
Analysis of volatile compounds of Lentinula edodes grown in different culture substrate formulations
Wen Li et al.
FOOD RESEARCH INTERNATIONAL (2019)
Effects of Cooking Methods on Nutritional Content in Potato Tubers
Sastry S. Jayanty et al.
AMERICAN JOURNAL OF POTATO RESEARCH (2019)
Effect of Different Cooking Methods on the True Retention of Vitamins, Minerals, and Bioactive Compounds in Shiitake Mushrooms (Lentinula edodes)
Kyeongmin Lee et al.
FOOD SCIENCE AND TECHNOLOGY RESEARCH (2019)
Effects of macro-nutrient, micro-nutrient composition and cooking conditions on in vitro digestibility of meat and aquatic dietary proteins
Jiaqiang Luo et al.
FOOD CHEMISTRY (2018)
Anti-inflammatory properties of edible mushrooms: A review
Bozena Muszynska et al.
FOOD CHEMISTRY (2018)
Effect of different cooking methods on nutritional value and antioxidant activity of cultivated mushrooms
Irene Roncero-Ramos et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION (2017)
Effects of different extraction temperatures on the physicochemical properties of bioactive polysaccharides from Grifola frondosa
Chun-Han Su et al.
FOOD CHEMISTRY (2017)
Comparison between boiling and vacuum cooking (sous-vide) in the bioaccessibility of minerals in bovine liver samples
Francisco L. F. da Silva et al.
FOOD RESEARCH INTERNATIONAL (2017)
Effects of different drying methods on the product quality and volatile compounds of whole shiitake mushrooms
Yuting Tian et al.
FOOD CHEMISTRY (2016)
Nutritional composition of boletus mushrooms from Southwest China and their antihyperglycemic and antioxidant activities
Yuntao Liu et al.
FOOD CHEMISTRY (2016)
Health benefits of the potato affected by domestic cooking: A review
Jinhu Tian et al.
FOOD CHEMISTRY (2016)
Food Protein-polysaccharide Conjugates Obtained via the Maillard Reaction: A Review
Fabiola Cristina de Oliveira et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2016)
Phenols and the antioxidant capacity of Mediterranean vegetables prepared with extra virgin olive oil using different domestic cooking techniques
Jessica del Pilar Ramirez-Anaya et al.
FOOD CHEMISTRY (2015)
Determination of Lovastatin, β-glucan, Total Polyphenols, and Antioxidant Activity in Raw and Processed Oyster Culinary-Medicinal Mushroom, Pleurotus ostreatus (Higher Basidiomycetes)
Yu Shan Lam et al.
INTERNATIONAL JOURNAL OF MEDICINAL MUSHROOMS (2015)
Analysis and Evaluation of Tasty Components in the Pileus and Stipe of Lentinula edodes at Different Growth Stages
Wanchao Chen et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2015)
NUTRACEUTICALS AND ANTIOXIDANT ACTIVITY OF PREPARED FOR CONSUMPTION COMMERCIAL MUSHROOMS AGARICUS BISPORUS AND PLEUROTUS OSTREATUS
Grazyna Jaworska et al.
JOURNAL OF FOOD QUALITY (2015)
ClustVis: a web tool for visualizing clustering of multivariate data using Principal Component Analysis and heatmap
Tauno Metsalu et al.
NUCLEIC ACIDS RESEARCH (2015)
Influence of customized cooking methods on the phenolic contents and antioxidant activities of selected species of oyster mushrooms (Pleurotus spp.)
Yee-Shin Tan et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2015)
Effect of different cooking methods on total phenolic contents and antioxidant activities of four Boletus mushrooms
Liping Sun et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2014)
Influence of the Culinary Treatment on the Quality of Lactarius deliciosus
Krystyna Pogon et al.
FOODS (2013)
Proteins of higher fungi - from forest to application
Jana Erjavec et al.
TRENDS IN BIOTECHNOLOGY (2012)
Antitumor activity of mushroom polysaccharides: a review
Lu Ren et al.
FOOD & FUNCTION (2012)
Advances in lentinan: Isolation, structure, chain conformation and bioactivities
Yangyang Zhang et al.
FOOD HYDROCOLLOIDS (2011)
Effect of different cooking methods on the flavour constituents of mushroom (Agaricus bisporus (Lange) Sing) soup
Qin Li et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2011)
Lentinus edodes: A Macrofungus with Pharmacological Activities
P. S. Bisen et al.
CURRENT MEDICINAL CHEMISTRY (2010)
Cooking methods of Brassica rapa affect the preservation of glucosinolates, phenolics and vitamin C
Marta Francisco et al.
FOOD RESEARCH INTERNATIONAL (2010)
Effects of conservation treatment and cooking on the chemical composition and antioxidant activity of Portuguese wild edible mushrooms
Lillian Barros et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)
Mechanisms of alkylpyrazine formation in a potato model system containing added glycine
Mei Yin Low et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)
Difference in the volatile composition of pine-mushrooms (Tricholoma matsutake Sing.) According to their grades
In Hee Cho et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2006)
Influence of heat treatment on the antioxidant activities and polyphenolic compounds of Shiitake (Lentinus edodes) mushroom
Y. Choi et al.
FOOD CHEMISTRY (2006)