Healthy function and high valued utilization of edible fungi-Reference-Cited by-同舟云学术

Healthy function and high valued utilization of edible fungi

Published:2021-07 Issue:4 Volume:10 Page:408-420
ISSN:2213-4530
Container-title:Food Science and Human Wellness
language:en
Short-container-title:Food Science and Human Wellness

Author:

Zhang Yanrong,Wang Dawei,Chen Yuetong,Liu Tingting,Zhang Shanshan,Fan Hongxiu,Liu Hongcheng,Li Yu

Publisher

Elsevier BV

Subject

Food Science

Reference171 articles.

1. Antitumor polysaccharides from mushrooms: a review on their isolation process, structural characteristics and antitumor activity, Trends Food Sci;Zhang;Technol.,2007

2. Antioxidant activity evaluation of dietary phytochemicals using Saccharomyces cerevisiae as a model;Meng;J. Funct. Foods.,2017

3. Edible mushrooms as a novel trend in the development of healthier meat products;Montes;Curr. Opin. Food Sci.,2021

4. Mushroom as a potential source of prebiotics: a review;Aida;Trends Food Sci. Tech.,2009

5. Extraction methods, chemical characterizations and biological activities of mushroom polysaccharides: a mini-review;Gong;Carbohydrate Res.,2020

Cited by 114 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Preparation and biological activity of polysaccharide metal ion complex and feasibility analysis of Tremella fuciformis polysaccharide with metal ions;Food & Medicine Homology;2025-08

2. Progress of post-harvest preservation technology of edible mushroom;Food & Medicine Homology;2025-08

3. Forest fungi: Advancement of White biotechnology via forest fungi;Forest Fungi;2025

4. Advancements and future perspectives in the study of oligosaccharides derived from edible-medicinal mushrooms;Food Bioscience;2024-10

5. Effects of superfine grinding Tremella fuciformis stem on the texture and quality of dough for steamed bun;Food Chemistry: X;2024-10