☆ 4.7 Review

New preservation and detection technologies for edible mushrooms: A review

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2023)

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Article Food Science & Technology

Preservation of mushrooms (Agaricus bisporus) by an alginate-based-coating containing a cinnamaldehyde essential oil nanoemulsion

Eliezer Louis et al.

Summary: The study shows that incorporating CIN nanoemulsions into coatings significantly improves the quality of button mushrooms, enhances their antioxidant capacity, and extends their shelf life.

FOOD PACKAGING AND SHELF LIFE (2021)

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Review Food Science & Technology

Fresh Mushroom Preservation Techniques

Katy Castellanos-Reyes et al.

Summary: The production and consumption of fresh mushrooms have significantly increased in recent decades due to their nutritional value and health benefits. Mushrooms are popular among vegetarian and vegan consumers for their high protein and vitamin D content. However, their short shelf life after harvest due to high respiratory rate and lack of cuticular structure limits their commercialization in the fresh state, leading to the use of various preservation methods to extend shelf life.

FOODS (2021)

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Article Food Science & Technology

Effects of Pre-Treatment Using Plasma on the Antibacterial Activity of Mushroom Surfaces

Sarmistha Mitra et al.

Summary: Pre-treatment with NTAPPJ or PTW can improve the antibacterial quality of mushroom surfaces by decreasing bacterial attachment (for NTAPPJ) and increasing bacterial lipid peroxidation (for both NTAPPJ and PTW).

FOODS (2021)

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Article Food Science & Technology

Packaging of Fresh Sliced Mushrooms with Essential Oils Vapours: A New Technology for Maintaining Quality and Extending Shelf Life

Antonio Lopez-Gomez et al.

Summary: In this study, the use of essential oil vapor was effective in preserving the quality of sliced mushrooms during storage by controlling enzymatic activity, color changes, and microbial growth. The vaporized essential oils showed high bacteriostatic effect and reduced phenyl ammonia lyase activity, contributing to the overall quality maintenance of sliced mushrooms.

FOODS (2021)

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Article Chemistry, Multidisciplinary

Method Superior to Traditional Spectral Identification: FT-NIR Two-Dimensional Correlation Spectroscopy Combined with Deep Learning to Identify the Shelf Life of Fresh Phlebopus portentosus

Li Wang et al.

Summary: Fresh mushrooms are susceptible to microbial attacks when stored for more than 5 days at low temperatures. A study established a fast and reliable shelf life identification method using FT-NIR spectroscopy combined with machine learning, with deep learning model showing the best robustness in identifying the shelf life of P. portentosus. FT-NIR combined with machine learning is nondestructive, fast, and highly accurate in identifying the shelf life of fresh edible mushrooms, making it a promising rapid analysis tool.

ACS OMEGA (2021)

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Review Agronomy

Cultivation and Nutritional Value of Prominent Pleurotus Spp.: An Overview

Jegadeesh Raman et al.

Summary: Pleurotus species are commercially important mushrooms cultivated worldwide, accounting for approximately 25% of total cultivated mushroom production. These mushrooms are rich in nutrients and bioactive compounds that promote health, and they possess unique flavoring and preservation qualities.

MYCOBIOLOGY (2021)

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Article Engineering, Chemical

Co-influence of ultrasound and microwave in vacuum frying on the frying kinetics and nutrient retention properties of mushroom chips

Shoma Devi et al.

DRYING TECHNOLOGY (2020)

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Article Engineering, Chemical

Prediction of energy and exergy of mushroom slices drying in hot air impingement dryer by artificial neural network

Zi-Liang Liu et al.

DRYING TECHNOLOGY (2020)

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Article Food Science & Technology

Moisture content detection of maize seed based on visible/near-infrared and near-infrared hyperspectral imaging technology

Yanmin Zhang et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2020)

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Review Food Science & Technology

Chemical, physical and physiological quality attributes of fruit and vegetables induced by cold plasma treatment: Mechanisms and application advances

Ya-Qi Chen et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2020)

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Article Spectroscopy

Label-free detection of wild mushrooms DNA based on surface-enhanced Raman spectroscopy

Yang Xiong et al.

JOURNAL OF RAMAN SPECTROSCOPY (2020)

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Review Food Science & Technology

Trace analysis of organic compounds in foods with surface-enhanced Raman spectroscopy: Methodology, progress, and challenges

Yiqun Huang et al.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2020)

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Article Food Science & Technology

Effect of Peppermint Oil on the Storage Quality of White Button Mushrooms (Agaricus bisporus)

Tongtong Qu et al.

FOOD AND BIOPROCESS TECHNOLOGY (2020)

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Article Chemistry, Applied

Bitter orange oil incorporated into chitosan nanoparticles: Preparation, characterization and their potential application on antioxidant and antimicrobial characteristics of white button mushroom

Roghayeh Karimirad et al.

FOOD HYDROCOLLOIDS (2020)

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Article Food Science & Technology

Characterisation of moisture migration of shiitake mushroom (Lentinula edodes) during storage and its relationship to quality deterioration

Shasha Cheng et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2020)

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Review Food Science & Technology

Recent development in rapid detection techniques for microorganism activities in food matrices using bio-recognition: A review

Heera Jayan et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)

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Review Food Science & Technology

Recent advances in imaging techniques for bruise detection in fruits and vegetables

Zhenjiao Du et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)

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Article Food Science & Technology

Application of modified atmosphere and active packaging for oyster mushroom (Pleurotus ostreatus)

F. Han Lyn et al.

FOOD PACKAGING AND SHELF LIFE (2020)

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Article Food Science & Technology

Species discrimination and total polyphenol prediction of porcini mushrooms by fourier transform mid-infrared (FT-MIR) spectrometry combined with multivariate statistical analysis

Xiu-Ping Li et al.

FOOD SCIENCE & NUTRITION (2020)

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Article Food Science & Technology

Quantitative determination of macro components and classification of some cultivated mushrooms using near-infrared spectroscopy

Erika Mikola et al.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2020)

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Review Food Science & Technology

Recent developments in frying technologies applied to fresh foods

Xiaotian Zhang et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)

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Review Acoustics

Application of ultrasound technology in processing of ready-to-eat fresh food: A review

Fengying Chen et al.

ULTRASONICS SONOCHEMISTRY (2020)

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Review Chemistry, Multidisciplinary

Applications of Pulsed Light Decontamination Technology in Food Processing: An Overview

Ronit Mandal et al.

APPLIED SCIENCES-BASEL (2020)

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Article Mycology

Full paper Non-destructive analysis of the moisture content in shiitake mushrooms (Lentinula edodes) using near-infrared imaging at 1450 nm

Kazuma Shinoda et al.

MYCOSCIENCE (2020)

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Review Chemistry, Applied

Non-thermal plasma: An advanced technology for food industry

Sachin K. Sonawane et al.

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL (2020)

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Article Food Science & Technology

Functional principal component analysis for near-infrared spectral data: a case study on Tricholoma matsutakeis

Haoran Li et al.

INTERNATIONAL JOURNAL OF FOOD ENGINEERING (2020)

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Article Food Science & Technology

Volatile and non-volatile compounds of shiitake mushrooms treated with pulsed light after twenty-four hour storage at different conditions

Wen Xiaokang et al.

FOOD BIOSCIENCE (2020)

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Article Food Science & Technology

Combined antioxidant and sensory effects of active chitosan/zein film containing a-tocopherol on Agaricus bisporus

Liming Zhang et al.

FOOD PACKAGING AND SHELF LIFE (2020)

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Article Food Science & Technology

Food Authentication: Truffle (Tuber spp.) Species Differentiation by FT-NIR and Chemometrics

Torben Segelke et al.

FOODS (2020)

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Article Agronomy

Improvement of postharvest quality, enzymes activity and polyphenoloxidase structure of postharvest Agaricus bisporus in response to high voltage electric field

Ming Yan et al.

POSTHARVEST BIOLOGY AND TECHNOLOGY (2020)

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Review Food Science & Technology

Review of NIR spectroscopy methods for nondestructive quality analysis of oilseeds and edible oils

Xue Li et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)

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Article Multidisciplinary Sciences

Classification of multicategory edible fungi based on the infrared spectra of caps and stalks

Rui Gao et al.

PLOS ONE (2020)

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Article Agronomy

Packaging in a High O2 or Air Atmospheres and in Microperforated Films Effects on Quality of Button Mushrooms Stored at Room Temperature

Ewelina Pogorzelska-Nowicka et al.

AGRICULTURE-BASEL (2020)

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Review Biochemistry & Molecular Biology

Enhancing the functionality of chitosan- and alginate-based active edible coatings/films for the preservation of fruits and vegetables: A review

M. Sneha Nair et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)

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Article Food Science & Technology

Alternating current electric field inhibits browning of Pleurotus ostreatus via inactivation of oxidative enzymes during postharvest storage

Chun-Chi Hsieh et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2020)

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Article Chemistry, Multidisciplinary

Evaluation of the Cultivated Mushroom Pleurotus ostreatus Basidiocarps Using Vibration Spectroscopy and Chemometrics

Ekaterina Baeva et al.

APPLIED SCIENCES-BASEL (2020)

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Article Food Science & Technology

Water loss and partitioning of the oil fraction of mushroom chips using ultrasound-assisted vacuum frying

Shoma Devi et al.

FOOD BIOSCIENCE (2020)

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Article Engineering, Chemical

Effect of Titanium Dioxide Nanocomposite Material and Antimicrobial Agents on Mushrooms Shelf-Life Preservation

Rokayya Sami et al.

PROCESSES (2020)

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Review Food Science & Technology

Recent developments in the food quality detected by non-invasive nuclear magnetic resonance technology

Kai Fan et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2019)

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Review Food Science & Technology

Innovative technologies for producing and preserving intermediate moisture foods: A review

Liqing Qiu et al.

FOOD RESEARCH INTERNATIONAL (2019)

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Article Food Science & Technology

A novel infrared freeze drying (IRFD) technology to lower the energy consumption and keep the quality of Cordyceps militaris

Xiao-fei Wu et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2019)

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Article Biochemistry & Molecular Biology

Optimization of konjac glucomannan/carrageenan/nano-SiO2 coatings for extending the shelf-life of Agaricus bisporus

Rongfei Zhang et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2019)

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Article Food Science & Technology

Evaluation of drying method and pretreatment effects on the nutritional and antioxidant properties of oyster mushroom (Pleurotus ostreatus)

Itai B. Mutukwa et al.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2019)

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Article Food Science & Technology

Investigation of moisture content uniformity of microwave-vacuum dried mushroom (Agaricus bisporus) by NIR hyperspectral imaging

Xiaohui Lin et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2019)

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Review Agronomy

Contributions of Fourier-transform mid infrared (FT-MIR) spectroscopy to the study of fruit and vegetables: A review

Sylvie Bureau et al.

POSTHARVEST BIOLOGY AND TECHNOLOGY (2019)

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Article Acoustics

Effect of ultrasonic on deterioration of oil in microwave vacuum frying and prediction of frying oil quality based on low field nuclear magnetic resonance (LF-NMR)

Yanan Sun et al.

ULTRASONICS SONOCHEMISTRY (2019)

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Article Food Science & Technology

Suitability of LF-NMR to analysis water state and predict dielectric properties of Chinese yam during microwave vacuum drying

Linlin Li et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2019)

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Review Food Science & Technology

Research advances in browning of button mushroom (Agaricus bisporus): Affecting factors and controlling methods

Xiaohui Lin et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2019)

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Article Food Science & Technology

The effects of vacuum and freeze-drying on the physicochemical properties and in vitro digestibility of phenolics in oyster mushroom (Pleurotus ostreatus)

Tutku Merve Ucar et al.

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION (2019)

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Article Food Science & Technology

Optimization of process variables on physical and sensory attributes of shiitake (Lentinula edodes) slices during vacuum frying

Kaibo Deng et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2019)

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Article Biochemistry & Molecular Biology

Attenuated Total Reflection-Fourier Transform Infrared Spectroscopy (ATR-FTIR) Combined with Chemometrics Methods for the Classification of Lingzhi Species

Yuan-Yuan Wang et al.

MOLECULES (2019)

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Article Horticulture

Effect of chitosan and guar gum based composite edible coating on quality of mushroom (Lentinus edodes) during postharvest storage

Qihui Huang et al.

SCIENTIA HORTICULTURAE (2019)

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Review Food Science & Technology

Recent advances in the application of pulsed light processing for improving food safety and increasing shelf life

R. Mahendran et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2019)

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Review Food Science & Technology

Cold Plasma-Mediated Treatments for Shelf Life Extension of Fresh Produce: A Review of Recent Research Developments

Yuanyuan Pan et al.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2019)

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Article Food Science & Technology

Properties of soy protein isolate/nano-silica films and their applications in the preservation of Flammulina velutipes

Lina Xu et al.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2019)

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Article Agriculture, Multidisciplinary

Challenges in SERS-based pesticide detection and plausible solutions

Andrea Bernat et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2019)

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Article Food Science & Technology

Potential uses of LF-NMR and MRI in the study of water dynamics and quality measurement of fruits and vegetables

Tariq Kamal et al.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2019)

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Article Food Science & Technology

Raman spectroscopic analysis of food-borne microorganisms

Sirichayaporn Huayhongthong et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2019)

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Article Food Science & Technology

Combined LF-NMR and Artificial Intelligence for Continuous Real-Time Monitoring of Carrot in Microwave Vacuum Drying

Qing Sun et al.

FOOD AND BIOPROCESS TECHNOLOGY (2019)

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Article Chemistry, Applied

The main factors inducing postharvest lignification in king oyster mushrooms (Pleurotus eryngii): Wounding and ROS-mediated senescence

Yan Wang et al.

FOOD CHEMISTRY (2019)

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Article Chemistry, Applied

Development of polyvinyl alcohol/β-cyclodextrin antimicrobial nanofibers for fresh mushroom packaging

Jiefeng Pan et al.

FOOD CHEMISTRY (2019)

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Article Chemistry, Applied

Application of visible-near infrared spectroscopy to evaluate the quality of button mushrooms

Valentina Giovenzana et al.

JOURNAL OF NEAR INFRARED SPECTROSCOPY (2019)

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Article Agriculture, Multidisciplinary

Comparison of dynamic water distribution and microstructure formation of shiitake mushrooms during hot air and far infrared radiation drying by low-field nuclear magnetic resonance and scanning electron microscopy

Yuanyuan Zhao et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2019)

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Article Agronomy

Effect of gallic acid grafted chitosan film packaging on the postharvest quality of white button mushroom (Agaricus bisporus)

Jun Liu et al.

POSTHARVEST BIOLOGY AND TECHNOLOGY (2019)

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Article Food Science & Technology

Effect of a high voltage electrostatic field (HVEF) on the shelf-life of fresh-cut broccoli (Brassica oleracea var. italica)

Nien-Yu Kao et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2019)

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Article Food Science & Technology

A Rapid Extraction Method Combined with a Monoclonal Antibody-Based Immunoassay for the Detection of Amatoxins

Candace S. Bever et al.

TOXINS (2019)

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Review Food Science & Technology

Protection of foods against oxidative deterioration using edible films and coatings: A review

Samar Sahraee et al.

FOOD BIOSCIENCE (2019)

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Review Food Science & Technology

Multispectral Imaging for Plant Food Quality Analysis and Visualization

Wen-Hao Su et al.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2018)

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Article Engineering, Chemical

LF-NMR online detection of water dynamics in apple cubes during microwave vacuum drying

Linlin Li et al.

DRYING TECHNOLOGY (2018)

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Article Biotechnology & Applied Microbiology

Ultrasonic microwave-assisted vacuum frying technique as a novel frying method for potato chips at low frying temperature

Ya Su et al.

FOOD AND BIOPRODUCTS PROCESSING (2018)

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Article Chemistry, Applied

Effect of nanocomposite packaging on postharvest senescence of Flammulina velutipes

Chong Shi et al.

FOOD CHEMISTRY (2018)

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Review Food Science & Technology

Hyperspectral imaging and multispectral imaging as the novel techniques for detecting defects in raw and processed meat products: Current state-of-the-art research advances

Chao-Hui Feng et al.

FOOD CONTROL (2018)

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Article Biochemistry & Molecular Biology

Application of Tragacanth gum impregnated with Satureja khuzistanica essential oil as a natural coating for enhancement of postharvest quality and shelf life of button mushroom (Agaricus bisporus)

M. Nasiri et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2018)

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Article Agriculture, Multidisciplinary

Sweet cherry softening accompanied with moisture migration and loss during low-temperature storage

Danshi Zhu et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2018)

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Review Food Science & Technology

Surface enhanced Raman spectroscopy (SERS): A novel reliable technique for rapid detection of common harmful chemical residues

Yingfen Jiang et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2018)

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Article Acoustics

Enhancement of water removing and the quality of fried purple-fleshed sweet potato in the vacuum frying by combined power ultrasound and microwave technology

Ya Su et al.

ULTRASONICS SONOCHEMISTRY (2018)

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Review Food Science & Technology

Recent Advances in the Application of Cold Plasma Technology in Foods

Chaitanya Sarangapani et al.

ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 9 (2018)

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Article Multidisciplinary Sciences

Assessment of Polysaccharides from Mycelia of genus Ganoderma by Mid-Infrared and Near-Infrared Spectroscopy

Yuhan Ma et al.

SCIENTIFIC REPORTS (2018)

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Review Biochemistry & Molecular Biology

Negative Air Ions and Their Effects on Human Health and Air Quality Improvement

Shu-Ye Jiang et al.

INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2018)

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Article Food Science & Technology

Effect of ultrasound and microwave assisted vacuum frying on mushroom (Agaricus bisporus) chips quality

Shoma Devi et al.

FOOD BIOSCIENCE (2018)

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Review Engineering, Chemical

Future perspectives for electrohydrodynamic drying of biomaterials

Thijs Defraeye et al.

DRYING TECHNOLOGY (2018)

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Review Food Science & Technology

Recent developments in high-quality drying of vegetables, fruits, and aquatic products

Min Zhang et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2017)

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Article Chemistry, Applied

Tragacanth gum containing Zataria multiflora Boiss. essential oil as a natural preservative for storage of button mushrooms (Agaricus bisporus)

Mahshid Nasiri et al.

FOOD HYDROCOLLOIDS (2017)

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Article Food Science & Technology

Fourier transform mid-infrared spectroscopy and chemometrics to identify and discriminate Boletus edulis and Boletus tomentipes mushrooms

Lu-Ming Qi et al.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2017)

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Article Environmental Sciences

Evaluation of heavy metal concentrations of edible wild-grown mushrooms from China

Xuemei Wang et al.

JOURNAL OF ENVIRONMENTAL SCIENCE AND HEALTH PART B-PESTICIDES FOOD CONTAMINANTS AND AGRICULTURAL WASTES (2017)

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Article Spectroscopy

Geographical traceability of wild Boletus edulis based on data fusion of FT-MIR and ICP-AES coupled with data mining methods (SVM)

Yun Li et al.

SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY (2017)

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Article Spectroscopy

A comprehensive quality evaluation method by FT-NIR spectroscopy and chemometric: Fine classification and untargeted authentication against multiple frauds for Chinese Ganoderma lucidum

Haiyan Fu et al.

SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY (2017)

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Review Chemistry, Analytical

Generation and Determination of Negative Air Ions

Hai-Feng Lin et al.

JOURNAL OF ANALYSIS AND TESTING (2017)

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Article Food Science & Technology

A Modified QuEChERS Sample Preparation Method for Simultaneous Determination of 62 Pesticide Residues in Edible Fungi Using Gas Chromatography-Triple Quadrupole Mass Spectrometry

Xiaoli Cao et al.

FOOD ANALYTICAL METHODS (2016)

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Review Food Science & Technology

The principles of high voltage electric field and its application in food processing: A review

Mohsen Dalvi-Isfahan et al.

FOOD RESEARCH INTERNATIONAL (2016)

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Article Food Science & Technology

Effect of nanocomposite-based packaging on storage stability of mushrooms (Flammulina velutipes)

Fang Donglu et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2016)

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Article Agronomy

Surface decontamination of spinach by intense pulsed light treatments: Impact on quality attributes

M. Victoria Aguero et al.

POSTHARVEST BIOLOGY AND TECHNOLOGY (2016)

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Article Spectroscopy

Differential identification of mushrooms sclerotia by IR macro-fingerprint method

Choong Yew Keong et al.

SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY (2016)

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Article Chemistry, Analytical

A NIR spectroscopy-based efficient approach to detect fraudulent additions within mixtures of dried porcini mushrooms

Monica Casale et al.

TALANTA (2016)

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Article Chemistry, Applied

Fumigation with essential oils improves sensory quality and enhanced antioxidant ability of shiitake mushroom (Lentinus edodes)

Tianjia Jiang et al.

FOOD CHEMISTRY (2015)

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Review Food Science & Technology

Essential oils as antimicrobials in food systems - A review

Juliany Rivera Calo et al.

FOOD CONTROL (2015)

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Article Agricultural Engineering

Effect of voltage and air flow velocity of combined convective-electrohydrodynamic drying system on the physical properties of mushroom slices

Somayeh Taghian Dinani et al.

INDUSTRIAL CROPS AND PRODUCTS (2015)

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Article Food Science & Technology

Market Survey and Risk Assessment for Trace Metals in Edible Fungi and the Substrate Role in Accumulation of Heavy Metals

Qingqing Huang et al.

JOURNAL OF FOOD SCIENCE (2015)

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Review Food Science & Technology

A review of vibrational spectroscopic techniques for the detection of food authenticity and adulteration

Santosh Lohumi et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2015)

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Article Chemistry, Multidisciplinary

The Feasibility of Using Near Infrared Spectroscopy for Rapid Discrimination of Aged Shiitake Mushroom (Lentinula edodes) after Long-Term Storage

Lu Xu et al.

JOURNAL OF CHEMISTRY (2015)

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Article Engineering, Chemical

Comparison of Three New Drying Methods for Drying Characteristics and Quality of Shiitake Mushroom (Lentinus edodes)

Hongcai Wang et al.

DRYING TECHNOLOGY (2014)

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Article Food Science & Technology

A Highly Sensitive Method for the Determination of Thiophanate Methyl, Cyromazine, and Their Metabolites in Edible Fungi by Ultra-Performance Liquid Chromatography Using Accelerated Solvent Extraction and Cleanup with Solid-Phase Extraction

Xingqiang Wu et al.

FOOD ANALYTICAL METHODS (2014)

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Article Chemistry, Applied

Browning inhibition and quality preservation of button mushroom (Agaricus bisporus) by essential oils fumigation treatment

Mengsha Gao et al.

FOOD CHEMISTRY (2014)

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Article Horticulture

Air anions enhance lettuce growth in plant factories

Min-Jeong Song et al.

HORTICULTURE ENVIRONMENT AND BIOTECHNOLOGY (2014)

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Article Food Science & Technology

Enhancing stability of essential oils by microencapsulation for preservation of button mushroom during postharvest

Majid Alikhani-Koupaei et al.

FOOD SCIENCE & NUTRITION (2014)

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Article Agronomy

Effect of alginate coating on physicochemical and sensory qualities of button mushrooms (Agaricus bisporus) under a high oxygen modified atmosphere

Tianjia Jiang

POSTHARVEST BIOLOGY AND TECHNOLOGY (2013)

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Article Chemistry, Applied

Changes in microbial and postharvest quality of shiitake mushroom (Lentinus edodes) treated with chitosan-glucose complex coating under cold storage

Tianjia Jiang et al.

FOOD CHEMISTRY (2012)

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Review Food Science & Technology

Essential oil vapour and negative air ions: A novel tool for food preservation

Amit Kumar Tyagi et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2012)

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Review Biochemistry & Molecular Biology

Antitumor activity of mushroom polysaccharides: a review

Lu Ren et al.

FOOD & FUNCTION (2012)

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Article Food Science & Technology

Antimicrobial action of essential oil vapours and negative air ions against Pseudomonas fluorescens

A. K. Tyagi et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2010)

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Article Agronomy

Gum arabic as a novel edible coating for enhancing shelf-life and improving postharvest quality of tomato (Solanum lycopersicum L.) fruit

Asgar Ali et al.

POSTHARVEST BIOLOGY AND TECHNOLOGY (2010)

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Article Engineering, Chemical

Effect of coating on post-drying of freeze-dried strawberry pieces

Lue-lue Huang et al.

JOURNAL OF FOOD ENGINEERING (2009)

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Article Engineering, Chemical

Optimization of vacuum microwave predrying and vacuum frying conditions to produce fried potato chips

Xian-ju Song et al.

DRYING TECHNOLOGY (2007)

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Review Food Science & Technology

Trends in microwave-related drying of fruits and vegetables

M. Zhang et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2006)

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Article Food Science & Technology

The optimization of vacuum frying to dehydrate carrot chips

LP Fan et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2005)

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Article Toxicology

Validation of multiresidue screening methods for the determination of 186 pesticides in 11 agricultural products using gas chromatography (GC)

Y Hirahara et al.

JOURNAL OF HEALTH SCIENCE (2005)

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Article Chemistry, Analytical

Determination of formaldehyde in shiitake mushroom by ionic liquid-based liquid-phase microextraction coupled with liquid chromatography

JF Liu et al.

TALANTA (2005)

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