Related references
Note: Only part of the references are listed.Chemical Composition and Aroma Evaluation of Volatile oils from Edible Mushrooms (Pleurotus salmoneostramineus and Pleurotus sajor-caju)
Atsushi Usami et al.
JOURNAL OF OLEO SCIENCE (2014)
Comparison of Agitake (Pleurotus eryngii var. ferulae) Volatile Components with Characteristic Odors Extracted by Hydrodistillation and Solvent-assisted Flavor Evaporation
Atsushi Usami et al.
JOURNAL OF OLEO SCIENCE (2014)
Characterization of Volatile Components and Odoractive Compounds in the Oil of Edible Mushroom Boletopsis leucomelas
Sota Nosaka et al.
JOURNAL OF OLEO SCIENCE (2014)
Characteristic Odorants from Bailingu Oyster Mushroom (Pleurotus eryngii var. tuoliensis) and Summer Oyster Mushroom (Pleurotus cystidiosus)
Atsushi Usami et al.
JOURNAL OF OLEO SCIENCE (2014)
Aroma Characterization of Chinese Rice Wine by Gas Chromatography-Olfactometry, Chemical Quantitative Analysis, and Aroma Reconstitution
Shuang Chen et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2013)
Characterization of Aroma-active Compounds in Dry Flower of Malva sylvestris L. by GC-MS-O Analysis and OAV Calculations
Atsushi Usami et al.
JOURNAL OF OLEO SCIENCE (2013)
Discrimination Method of the Volatiles from Fresh Mushrooms by an Electronic Nose Using a Trapping System and Statistical Standardization to Reduce Sensor Value Variation
Kouki Fujioka et al.
SENSORS (2013)
Aroma Evaluation of Gamazumi (Viburnum dilatatum) by Aroma Extract Dilution Analysis and Odour Activity Value
Mitsuo Miyazawa et al.
PHYTOCHEMICAL ANALYSIS (2012)
Analysis of volatile compounds of mycelia of Hirsutella sinensis, the anamorph of Ophiocordyceps sinensis
Shijun Yu et al.
MEDICAL MATERIALS AND ENGINEERING (2012)
Chemical composition and non-volatile components of Croatian wild edible mushrooms
S. Beluhan et al.
FOOD CHEMISTRY (2011)
Meaty flavour compounds formation from the submerged liquid culture of Pleurotus ostreatus
Young R. Kim et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2011)
Characteristic Odor Components of Essential Oil from Dried Fruiting Bodies of Golden Oyster Mushroom (Pleurotus citrinopileatus)
Mitsuo Miyazawa et al.
JOURNAL OF ESSENTIAL OIL RESEARCH (2011)
Character impact odorants from wild mushroom (Lactarius hatsudake) used in Japanese traditional food
Mitsuo Miyazawa et al.
FLAVOUR AND FRAGRANCE JOURNAL (2010)
Volatile composition and odour-activity value of thornless 'Black Diamond' and 'Marion' blackberries
Xiaofen Du et al.
FOOD CHEMISTRY (2010)
Volatile Compounds with Characteristic Odour in Moso-Bamboo stems (Phyllostachys pubescens Mazel ex Houz. De ehaie)
Toshiyuki Takahashi et al.
PHYTOCHEMICAL ANALYSIS (2010)
Flavour components and antioxidant properties of several cultivated mushrooms
Shu-Yao Tsai et al.
FOOD CHEMISTRY (2009)
A GC-MS study of the volatile organic composition of straw and oyster mushrooms during maturity and its relation to antioxidant activity
Zhuo-Min Zhang et al.
JOURNAL OF CHROMATOGRAPHIC SCIENCE (2008)
Components of the essential oil from Adenophora triphylla var. japonica
Mitsuo Miyazawa et al.
JOURNAL OF ESSENTIAL OIL RESEARCH (2008)
Discrimination of truffle fruiting body versus mycelial aromas by stir bar sorptive extraction
Richard Splivallo et al.
PHYTOCHEMISTRY (2007)
Components of the essential oil from sprouts of Polygonum hydropiper L. ('Benitade')
Mitsuo Miyazawa et al.
FLAVOUR AND FRAGRANCE JOURNAL (2007)
Nutritional value of edible mushrooms
Regina Prado Zanes Furlani et al.
CIENCIA E TECNOLOGIA DE ALIMENTOS (2007)
The pyrolysis of tobacco ingredients
RR Baker et al.
JOURNAL OF ANALYTICAL AND APPLIED PYROLYSIS (2004)
The effect of tobacco ingredients on smoke chemistry. Part I: Flavourings and additives
RR Baker et al.
FOOD AND CHEMICAL TOXICOLOGY (2004)
Comparison of volatile compound production in fruit body and in mycelium of Pleurotus ostreatus identified by submerged and solid-state cultures
W Kabbaj et al.
APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY (2002)
Sensory characteristics and volatile components in aromas of boiled prawns prepared according to experimental designs
K Morita et al.
FOOD RESEARCH INTERNATIONAL (2001)
Different volatile compounds from mycelium and sporocarp of Pleurotus ostreatus
WF Wood et al.
BIOCHEMICAL SYSTEMATICS AND ECOLOGY (2000)
Share Paper
