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International Journal of Food Properties Volume 19, 2016 - Issue 9
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Articles

Non-Volatile Taste Components of Different Cultivated Mushrooms at Mycelia, Primordium, and Fruit Body Cultivation Stages

Wei-Ke WangHangzhou Academy of Agricultural Sciences, Hangzhou, ChinaView further author information
,
Ying ZhuJiangsu Key Laboratory for Microbes and Functional Genomics, Jiangsu Engineering and Technology Research Center for Industrialization of Microbial Resources, College of Life Sciences, Nanjing Normal University, Nanjing, ChinaView further author information
,
Ying TangJiangsu Key Laboratory for Microbes and Functional Genomics, Jiangsu Engineering and Technology Research Center for Industrialization of Microbial Resources, College of Life Sciences, Nanjing Normal University, Nanjing, ChinaView further author information
,
Na LuHangzhou Academy of Agricultural Sciences, Hangzhou, ChinaView further author information
,
Ji-Ling SongHangzhou Academy of Agricultural Sciences, Hangzhou, ChinaView further author information
,
Wei-Dong YuanHangzhou Academy of Agricultural Sciences, Hangzhou, ChinaView further author information
&
Yong JiaJiangsu Key Laboratory for Microbes and Functional Genomics, Jiangsu Engineering and Technology Research Center for Industrialization of Microbial Resources, College of Life Sciences, Nanjing Normal University, Nanjing, ChinaCorrespondence[email protected]
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Pages 1938-1948 | Received 28 May 2015, Accepted 31 Aug 2015, Published online: 26 May 2016

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Malsha Samarasiri & Wei Ning Chen. (2022) Variations of nonvolatile taste components of mushrooms with different operating conditions and parameters from farm to fork. Critical Reviews in Food Science and Nutrition 0:0, pages 1-20.
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Lihui Zhang, Min Zhang & Arun S. Mujumdar. (2021) Development of flavor during drying and applications of edible mushrooms: A review. Drying Technology 39:11, pages 1685-1703.
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Chia-Wei Phan, Joon-Keong Wang, Shiau-Chuen Cheah, Murali Naidu, Pamela David & Vikineswary Sabaratnam. (2018) A review on the nucleic acid constituents in mushrooms: nucleobases, nucleosides and nucleotides. Critical Reviews in Biotechnology 38:5, pages 762-777.
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Articles from other publishers (9)

Xuetai Zhu, Kaili Ma, Mingyue Sun, Jinming Zhang, Lijuan Liu & Shiquan Niu. (2023) Isolation and identification of pathogens of Morchella sextelata bacterial disease. Frontiers in Microbiology 14.
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Chunping Jiang, Xiaoyu Duan, Lin Lin, Wenjuan Wu, Xiaolin Li, Zhen Zeng, Qingying Luo & Yuntao Liu. (2023) A review on the edible mushroom as a source of special flavor: Flavor categories, influencing factors, and challenges. Food Frontiers.
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Tiantian Zhou, Qingwei Li, Ming Zhao, Yu Pan & Xianghui Kong. (2023) A Review on Edible Fungi-Derived Bioactive Peptides: Preparation, Purification and Bioactivities. International Journal of Medicinal Mushrooms 25:7, pages 1-11.
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Mindy Davila, Adriana Muniz & Xiaofen Du. (2022) The impact of roasting and steaming on savory flavors contributed by amino acids, 5′-nucleotides, and volatiles in Agaricus bisporus mushrooms. International Journal of Gastronomy and Food Science 30, pages 100590.
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Man Xu, Hong-Yan Bai, Wan-Qiu Fu, Kai Sun, Hong-Wei Wang, De-Lei Xu, Chuan-Chao Dai & Yong Jia. (2021) Endophytic bacteria promote the quality of Lyophyllum decastes by improving non-volatile taste components of mycelia. Food Chemistry 336, pages 127672.
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Syed Fazal Baqi Kakakhel. (2020) True Morels (Morchella Spp.) and Community Livelihood Improvement in Mankial Valley, District Swat, Khyber Pakhtunkhwa, Pakistan. Journal of Bioresource Management 7:3, pages 66-72.
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Georgios Bekiaris, Georgios Koutrotsios, Petros A. Tarantilis, Christos S. Pappas & Georgios I. Zervakis. (2020) FTIR assessment of compositional changes in lignocellulosic wastes during cultivation of Cyclocybe cylindracea mushrooms and use of chemometric models to predict production performance. Journal of Material Cycles and Waste Management 22:4, pages 1027-1035.
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Li-bin Sun, Zhi-yong Zhang, Guang Xin, Bing-xin Sun, Xiu-jing Bao, Yun-yun Wei, Xue-mei Zhao & He-ran Xu. (2020) Advances in umami taste and aroma of edible mushrooms. Trends in Food Science & Technology 96, pages 176-187.
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Himanshi Rathore, Shalinee Prasad, Mandira Kapri, Abhay Tiwari & Satyawati Sharma. (2019) Medicinal importance of mushroom mycelium: Mechanisms and applications. Journal of Functional Foods 56, pages 182-193.
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