Speciation Changes of Three Toxic Elements inLentinus edodesAfter Drying and Soaking-Reference-Cited by-同舟云学术

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Speciation Changes of Three Toxic Elements inLentinus edodesAfter Drying and Soaking

Published:2016-04-29 Issue:2 Volume:41 Page:e12772
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Chen Chen¹,Chen Guitang²,Wang Song¹,Pei Fei³,Hu Qiuhui¹³,Zhao Liyan¹

Affiliation:

1. College of Food Science and Technology; Nanjing Agricultural University; Weigang, Nanjing 210095 China

2. Department of Food Quality and Safety; China Pharmaceutical University; Tongjiaxiang Nanjing 210009 China

3. College of Food Science and Engineering; Nanjing University of Finance and Economics; Nanjing 210046 China

Funder

National Key Technology R&D Program of China

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12772/fullpdf

Reference28 articles.

1. Influence of modified atmosphere packaging on sensory quality of shiitake mushrooms;Antmann;Postharvest Biol. Technol.,2008

2. Effect of fruiting body maturity stage on chemical composition and antimicrobial activity of Lactarius sp. mushrooms;Barros;J. Agric. Food Chem.,2007

3. The nutrients of exotic mushrooms (Lentinula edodes and Pleurotus species) and an estimated approach to the volatile compounds;çaĞlarirmak;Food Chem.,2007

4. Metal concentration of wild edible mushrooms in Soguksu National Park in Turkey;Cengiz;Food Chem.,2011

5. Mercury pollution in two typical areas in Guizhou province, China and its neurotoxic effects in the brains of rats fed with local polluted rice;Cheng;Environ. Geochem. Health,2006

Cited by 7 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. Dynamic changes of non-volatile compounds and evaluation on umami during infrared assisted spouted bed drying of shiitake mushrooms;Food Control;2022-12

2. Effects of fermentation with Lactiplantibacillus plantarum GDM1.191 on the umami compounds in shiitake mushrooms (Lentinus edodes);Food Chemistry;2021-12

3. Effects of fermentation with different microbial species on the umami taste of Shiitake mushroom (Lentinus edodes);LWT;2021-04

4. The effect of drying temperature on bioactive compounds and antioxidant activity of Leccinum scabrum (Bull.) Gray and Hericium erinaceus (Bull.) Pers.;Journal of Food Science and Technology;2019-09-18

5. Effects of high-temperature pre-drying on the quality of air-dried shiitake mushrooms (Lentinula edodes);Food Chemistry;2019-07

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