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1996, 1st American ed., ISBN 0789410737, 256
Book
Animal Feed Science and Technology, ISSN 0377-8401, 08/2017, Volume 230, pp. 59 - 69
Journal Article
Food Chemistry, ISSN 0308-8146, 05/2018, Volume 247, pp. 23 - 28
Edible mushrooms are valued because of their umami taste and good nutritional values. Free amino acids, 5′-nucleotides and nucleosides were analyzed from four... 
Amino acids | Umami | Mushrooms | 5′-Nucleotides | NONVOLATILE TASTE COMPONENTS | NUTRITIONAL-VALUE | WILD | FOOD SCIENCE & TECHNOLOGY | RECEPTOR | 5 '-Nucleotides | NUTRITION & DIETETICS | CHEMICAL-COMPOSITION | AGARICUS-BISPORUS | CHEMISTRY, APPLIED | CULTIVATED MUSHROOMS | EDIBLE MUSHROOMS | Nucleosides | Liquid chromatography | Nucleotides | Functional foods | Analysis
Journal Article
01/2017, ISBN 1118944623, 496
Wild Plants, Mushrooms and Nuts: Functional Properties and Food Applications is a compendium of current and novel research on the chemistry, biochemistry,... 
Functional foods
eBook
PLOS ONE, ISSN 1932-6203, 08/2012, Volume 7, Issue 8
An unknown vitamin D compound was observed in the HPLC-UV chromatogram of edible mushrooms in the course of analyzing vitamin D-2 as part of a food composition... 
BUTTON MUSHROOMS | WILD | MULTIDISCIPLINARY SCIENCES | BIOLOGICAL-ACTIVITY | STEROLS | AGARICUS-BISPORUS | ERGOSTEROL | CULTIVATED MUSHROOMS | EDIBLE MUSHROOMS | ULTRAVIOLET-IRRADIATION | MAMMARY
Journal Article
Mycelial Growth and Antibacterial Metabolite Production by Wild Mushrooms, 12/2005
Russula sp. and Pycnoporus cinnabarinus   (wild mushrooms) were subjected to laboratory cultivation by spore germination and tissue culturing on Sabouraud... 
Wild mushroom, Spore germination, Tissue culturing, Antibacterial metabolite
Journal
Food Chemistry, ISSN 0308-8146, 2011, Volume 128, Issue 3, pp. 674 - 678
► The mushrooms contained between 1 and 6 mg of phenolics per gram of dried matter. ► The total flavonoid concentration ranged between 0.9 and 3 mg per gram... 
Phenolic | Antioxidant | Flavonoid | Mushroom | MEDICINAL MUSHROOMS | BIOACTIVE COMPOUNDS | FOOD SCIENCE & TECHNOLOGY | WILD MUSHROOMS | NUTRITION & DIETETICS | CHEMICAL-COMPOSITION | CHEMISTRY, APPLIED | BIOLOGICAL-PROPERTIES | ETHANOL EXTRACTS | ANTIMICROBIAL ACTIVITY | Antioxidants
Journal Article
Food and Chemical Toxicology, ISSN 0278-6915, 11/2014, Volume 73, pp. 44 - 50
The levels of arsenic (As) in the main commercial species of mushrooms present in Galicia, in their growth substrates, and mushroom supplements have been... 
Fungi | Mushroom supplements | Bioconcentration factors | Arsenic | Substrates | NUTRITIONAL-VALUE | WILD | MACROFUNGI | BIOCONCENTRATION | FOOD SCIENCE & TECHNOLOGY | MERCURY | CADMIUM | METALS | SPECIATION | CHEMICAL-COMPOSITION | TOXICOLOGY | ACCUMULATION | Agaricales - growth & development | Arsenic - analysis | Agaricales - chemistry | Spain | Mushrooms | Health aspects
Journal Article
International Journal of Food Science & Technology, ISSN 0950-5423, 06/2016, Volume 51, Issue 6, pp. 1502 - 1508
Summary Novel postharvest technology not only preserves the freshness of fruits and vegetables, but also triggers the biosynthesis of antioxidant compounds as... 
GAR | Antioxidant | brown | button mushrooms | UV‐C | UV-C | Brown | Button mushrooms | POSTHARVEST QUALITY | CAPACITY | ACID | ENZYME-ACTIVITY | FOOD SCIENCE & TECHNOLOGY | WILD EDIBLE MUSHROOMS | FRUIT | EXTRACTS | Antioxidants | Mushrooms | Analysis | Organic acids | Ultraviolet radiation | Storage | Food science | Food processing industry | Browning | Ascorbic acid | Irradiation | Buttons | Cold storage | Solvent extraction
Journal Article
Brazilian Journal of Pharmacognosy, ISSN 0102-695X, 03/2012, Volume 22, Issue 2, pp. 459 - 474
Journal Article
Food Research International, ISSN 0963-9969, 11/2013, Volume 54, Issue 1, pp. 186 - 194
Journal Article
Food Chemistry, ISSN 0308-8146, 07/2014, Volume 154, pp. 14 - 25
Journal Article