Quality characteristics and non-volatile taste formation mechanism of Lentinula edodes during hot air drying-Reference-Cited by-同舟云学术

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Quality characteristics and non-volatile taste formation mechanism of Lentinula edodes during hot air drying

Published:2022-11 Issue: Volume:393 Page:133378
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Wen Xinmeng,Li Wen,Li Wu,Chen Wanchao,Zhang Zhong,Wu Di,Yang Yan

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Protein degradation - an alternative respiratory substrate for stressed plants;Araujo;Trends in Plant Science,2011

2. Chemical composition and non-volatile components of Croatian wild edible mushrooms;Beluhan;Food Chemistry,2011

3. Ultra-performance liquid chromatographic analysis of amino acids in protein hydrolysates using an automated pre-column derivatisation method;Boogers;Journal of Chromatography. A,2008

4. Comparison of umami-taste active components in the pileus and stipe of pine-mushrooms (Tricholoma matsutake Sing.) of different grades;Cho;Food Chemistry,2010

5. Alternate microwave and convective hot air application for rapid mushroom drying;Das;Journal of Food Engineering,2018

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2. Comparative analysis of nutritional and non-volatile taste components of the Chinese mitten crab (Eriocheir sinensis);Journal of Food Composition and Analysis;2024-09

3. Drying methods on fruit quality and antioxidant activity of two rare edible fungi (Dictyophora rubrovolvata and Phallus impudicus L.);LWT;2024-08

4. Insight into the aroma and taste enrichment pattern in Chinese traditional braised soup based on HS-SPME-GC-MS and HS-GC-IMS;Food Bioscience;2024-08

5. Transcriptome Reveals the Key Genes Related to the Metabolism of Volatile Sulfur-Containing Compounds in Lentinula edodes Mycelium;Foods;2024-07-10

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