Reactive oxygen species and antioxidant properties from mushrooms-Reference-Cited by-同舟云学术

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Reactive oxygen species and antioxidant properties from mushrooms

Published:2017-03 Issue:1 Volume:2 Page:13-22
ISSN:2405-805X
Container-title:Synthetic and Systems Biotechnology
language:en
Short-container-title:Synthetic and Systems Biotechnology

Author:

Sánchez Carmen

Publisher

Elsevier BV

Subject

Genetics,Applied Microbiology and Biotechnology,Biomedical Engineering,Structural Biology

Reference89 articles.

1. Origin of the word 'mushroom';Baker;Mycol,1989

2. Mushrooms biology - a new discipline;Chang;Mycol,1992

3. Mushrooms as functional food;Cheung,2008

4. Cultivation of Pleurotus ostreatus and other edible mushrooms;Sánchez;Appl Microbiol Biotechnol,2010

5. Yield performance and nutritional contents of three oyster mushroom species cultivated on wheat stalk;Dundar;Afr J Biotechnol,2008

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2. Chemical characterization and biological properties of oyster and shiitake mushrooms extracts and their liposomal formulations;Food Bioscience;2024-10

3. Edible mushrooms trending in food: Nutrigenomics, bibliometric, from bench to valuable applications;Heliyon;2024-09

4. Immunomodulatory, Antioxidant, and Potential Anticancer Activity of the Polysaccharides of the Fungus Fomitiporia chilensis;Molecules;2024-07-31

5. Inhibition of Cadmium Accumulation in Wheat Shoots by Propineb Fungicide Application;Environmental Engineering Science;2024-07-01

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