Antioxidant Capacity, Phenolic Content, and Polysaccharide Content of Lentinus edodes Grown in Whey Permeate-Based Submerged Culture-Reference-Cited by-同舟云学术

Antioxidant Capacity, Phenolic Content, and Polysaccharide Content of Lentinus edodes Grown in Whey Permeate-Based Submerged Culture

Published:2007-12-12 Issue:1 Volume:73 Page:M1-M8
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:

Author:

Wu X.J.,Hansen C.

Publisher

Wiley

Subject

Food Science

Reference35 articles.

1. Edible and medicinal higher basidiomycetes mushrooms as a source of natural antioxidants;Badalyan;Int J Med Mushrooms,2003a

2. Antioxidant activity of culinary-medicinal mushroom Flammulina velutipes (W. Curt.:Fr.) P. Karst. (Agaricomycetideae);Badalyan;Int J Med Mushrooms,2003b

3. Some biologically active substances from medicinal mushroom Ganoderma lucidum (W. Curt.:Fr) P. Karst (Aphyllophoromycetideae);Basbitskaya;Int J Med Mushrooms,2003

4. Components and antioxidant activity of polysaccharide conjugate from green tea;Chen;Food Chem,2005

Cited by 79 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. An Exopolysaccharide from the Cyanobacterium Arthrospira platensis May Utilize CH−π Bonding: A Review of the Isolation, Purification, and Chemical Structure of Calcium-Spirulan;ACS Omega;2024-08-10

2. Biochemical and nutritional analysis of seaweed (Iyengaria stellata) and its therapeutic significance, using antioxidant, antimicrobial, and hypoglycemic activities;South African Journal of Botany;2024-08

3. Nutraceutical Potential of Lentinula edodes’ Spent Mushroom Substrate: A Comprehensive Study on Phenolic Composition, Antioxidant Activity, and Antibacterial Effects;Journal of Fungi;2023-12-15

4. Scanning Electron Microscopy and Triple TOF-LC-MS-MS Analysis of Polyphenols from PEF-Treated Edible Mushrooms (L. edodes, A. brunnescens, and P. ostreatus);Antioxidants;2023-12-06

5. Effect of burdock on the regulation of gut microbiota in hyperglycemic rats and its in vitro digestion and fermentation characteristics;Food Bioscience;2023-12