Advances in umami taste and aroma of edible mushrooms-Reference-Cited by-同舟云学术

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Advances in umami taste and aroma of edible mushrooms

Published:2020-02 Issue: Volume:96 Page:176-187
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Sun Li-bin,Zhang Zhi-yong,Xin Guang,Sun Bing-xin,Bao Xiu-jing,Wei Yun-yun,Zhao Xue-mei,Xu He-ran

Funder

National Key R&D Program of China

Liaoning Provincial Department of Education Annual (2019) Scientific Research Fund Project

Shenyang Agricultural University

high-end talent introduction fund

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference103 articles.

1. High-performance bioelectronic tongue using ligand binding domain T1R1 VFT for umami taste detection;Ahn;Biosensors and Bioelectronics,2018

2. Nucleotide metabolism, oncogene-induced senescence and cancer;Aird;Cancer Letters,2015

3. Linking volatile and non-volatile compounds to sensory profiles and consumer liking of wild edible Nordic mushrooms;Aisala;Food Chemistry,2020

4. Odor-contributing volatile compounds of wild edible Nordic mushrooms analyzed with HS–SPME–GC–MS and HS–SPME–GC–O/FID;Aisala;Food Chemistry,2019

5. Bio-mediated generation of food flavors – towards sustainable flavor production inspired by nature;Bel-Rhlid;Trends in Food Science & Technology,2018

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