Edible Mushrooms-Reference-Cited by-同舟云学术

Edible Mushrooms

Published:2018-02-16 Issue: Volume: Page:701-725
ISSN:
Container-title:Handbook of Vegetables and Vegetable Processing
language:
Short-container-title:

Author:

Siddiq Muhammad¹,Ravi Ramasamy²,Sami Abdul³

Affiliation:

1. Department of Food Science & Human Nutrition; Michigan State University; East Lansing Michigan USA

2. Department of Agricultural and Environmental Sciences; Tennessee State University; Nashville Tennessee USA

3. National Institute of Food Science and Technology; University of Agriculture; Faisalabad Pakistan

Publisher

John Wiley & Sons, Ltd

Reference86 articles.

1. Air drying of osmosed button mushrooms;Abhijit;J Food Sci & Technol,2003

2. Ultrasonically extracted β-d-glucan from artificially cultivated mushroom, characteristic properties and antioxidant activity;Alzorqi;Ultrasonics Sonochem,2017

3. AMI (American Mushroom Institute) 2010 Mushroom Good Agricultural Practices Program http://americanmushroom.org/wp-content/uploads/2014/05/MGAP_v_15-May-2010.pdf

4. Influence of modified atmosphere packaging on sensory quality of shiitake mushrooms;Antmann;Postharv Biol & Technol,2008

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3. Recent advances and role of melatonin in post-harvest quality preservation of shiitake (Lentinula edodes);Frontiers in Nutrition;2024-03-20

4. Egg White Partially Substituted with Mushroom: Volatile Aroma Impartment from Mushroom and Impact of Mushroom Type, Proportion, and Cooking Method;ACS Food Science & Technology;2021-09-22

5. Consumer acceptance of egg white partially substituted with mushrooms and mushroom–egg white flavor pairing;Food Science & Nutrition;2021-01-28