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Nopparat Prabsangob & Sarisuk Sittiketgorn. (2023) Profile of taste-related compounds and bioactivity of split gill mushroom (Schizophyllum commune) as affected by blanching and drying. International Journal of Food Properties 26:1, pages 2078-2090.
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Yang Liu, Zhengyu Zhang & Liandong Hu. (2022) High efficient freeze-drying technology in food industry. Critical Reviews in Food Science and Nutrition 62:12, pages 3370-3388.
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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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Kashif Ameer, Maruf Ahmed, Mian Anjum Murtaza & Shahida Anusha Siddiqui. 2023. Phytochemistry and Nutritional Composition of Significant Wild Medicinal and Edible Mushrooms. Phytochemistry and Nutritional Composition of Significant Wild Medicinal and Edible Mushrooms
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Si Li, Fangwei Liu, Mulan Wu, Yuhao Li, Xiaoxiao Song & Junyi Yin. (2023) Effects of Drying Treatments on Nutritional Compositions, Volatile Flavor Compounds, and Bioactive Substances of Broad Beans. Foods 12:11, pages 2160.
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Yidan Zhang, Liqun Zhang, Jiangnan Hu, Zhiwei Wang, Demei Meng, He Li, Zhongkai Zhou & Rui Yang. (2023) The structural characterization and color stabilization of the pigment protein-phycoerythrin glycosylated with oligochitosan. Food Hydrocolloids 136, pages 108241.
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Jipeng Wang, Songying Jiang, Song Miao, Longtao Zhang, Kaibo Deng & Baodong Zheng. (2023) Effects of drying on the quality characteristics and release of umami substances of Flammulina velutipes. Food Bioscience 51, pages 102338.
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Zhen Zeng, Jinqiu Wang, Xuefei Wen, Yi Wang, Xiang Li, Dayu Liu & Fang Geng. (2022) Metabolomic analysis provides insights into the mechanism of color and taste changes in Dictyophora indusiata fruiting bodies under different drying processes. Food Research International 162, pages 112090.
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Wen Li, Wanchao Chen, Di Wu, Zhong Zhang, Yan Yang & Jingsong Zhang. (2022) Understanding the promotion of heat treatment on the flavor of Lentinula edodes using metabolomics integrated with transcriptomics. Food Research International 162, pages 112051.
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Yiming Xu, Wenchao Liu, Linlin Li, Weiwei Cao, Mengyue Zhao, Jingyin Dong, Guangyue Ren, Bhesh Bhandari & Xu Duan. (2022) Dynamic changes of non-volatile compounds and evaluation on umami during infrared assisted spouted bed drying of shiitake mushrooms. Food Control 142, pages 109245.
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Xinmeng Wen, Wen Li, Wu Li, Wanchao Chen, Zhong Zhang, Di Wu & Yan Yang. (2022) Quality characteristics and non-volatile taste formation mechanism of Lentinula edodes during hot air drying. Food Chemistry 393, pages 133378.
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Ha-Yoon Go, Sol-Hee Lee & Hack-Youn Kim. (2022) The Effect of Hot-Air Dried Lentinula edodes on the Quality and Oranoleptic Properties of Rolled-Dumplings. Food Science of Animal Resources 42:4, pages 593-608.
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Yuxing Liu, Yaxuan Liao, Minrui Guo, Weida Zhang, Yueying Sang, Hai Wang, Shaobo Cheng & Guogang Chen. (2022) Comparative elucidation of bioactive and volatile components in dry mature jujube fruit (Ziziphus jujuba Mill.) subjected to different drying methods. Food Chemistry: X 14, pages 100311.
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Wen Li, Run Li, Wanchao Chen, Jie Feng, Di Wu, Zhong Zhang, Jingsong Zhang & Yan Yang. (2022) The anabolism of sulphur aroma volatiles responds to enzymatic and non-enzymatic reactions during the drying process of shiitake mushrooms. Food Chemistry 371, pages 131123.
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María Melisa Alberti, Santiago Jaramillo Mejía, Ana Marión Pérez-Chávez, Vanesa Lio & Edgardo Albertó. (2022) Effects of Incubation Time and “Browning” on Yield and Proximate Composition of the Edible Mushroom Lentinula edodes. Brazilian Archives of Biology and Technology 65.
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Fabiana França, Samara dos Santos Harada-Padermo, Rafaela Alves Frasceto, Erick Saldaña, José Manuel Lorenzo, Thais Maria Ferreira de Souza Vieira & Miriam Mabel Selani. (2022) Umami ingredient from shiitake (Lentinula edodes) by-products as a flavor enhancer in low-salt beef burgers: Effects on physicochemical and technological properties. LWT 154, pages 112724.
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Dong Chen, Silu Wang, Mengqi Li, Tianshu Hao & Songyi Lin. (2021) The dynamic changes in product attributes of shiitake mushroom pilei and stipes during dehydration by hot air drying. Journal of Food Processing and Preservation 45:7.
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Shankar Subramaniam, Shunshan Jiao, Zhentao Zhang & Pu Jing. (2021) Impact of post‐harvest processing or thermal dehydration on physiochemical, nutritional and sensory quality of shiitake mushrooms. Comprehensive Reviews in Food Science and Food Safety 20:3, pages 2560-2595.
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Haocheng Liu, Yujuan Xu, Jing Wen, Kejing An, Jijun wu, Yuanshan Yu, Bo Zou & Manhua Guo. (2021) A comparative study of aromatic characterization of Yingde Black Tea infusions in different steeping temperatures. LWT 143, pages 110860.
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Rui Yang, Mengyao Liu, Yuqian Liu, De‐Mei Meng, Tianhua Ma, Cheng‐Tao Wang, Jie Liu, Qiaoe Wang & Zhongkai Zhou. (2020) The structure and stability analysis of the pea seed legumin glycosylated by oligochitosan. Journal of the Science of Food and Agriculture 101:3, pages 1065-1075.
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Zihan Li, Runnan Jin, Zhixuan Yang, Xiao Wang, Gongyu You, Juanjuan Guo, Yuyu Zhang, Fengxia Liu & Siyi Pan. (2021) Comparative study on physicochemical, nutritional and enzymatic properties of two Satsuma mandarin (Citrus unshiu Marc.) varieties from different regions. Journal of Food Composition and Analysis 95, pages 103614.
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Samara dos Santos Harada-Padermo, Liara Silva Dias-Faceto, Miriam Mabel Selani, Izabela Dutra Alvim, Eny Iochevet Segal Floh, Amanda Ferreira Macedo, Stanislau Bogusz, Carlos Tadeu dos Santos Dias, Ana Carolina Conti-Silva & Thais Maria Ferreira de Souza Vieira. (2020) Umami Ingredient: Flavor enhancer from shiitake (Lentinula edodes) byproducts. Food Research International 137, pages 109540.
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Ke-Xin Yang, Zhi-Ai Xi, Ya-Xuan Zhang, Ji-Ping Sheng & De-Mei Meng. (2020) Polyamine biosynthesis and distribution in different tissues of Agaricus bisporus during postharvest storage. Scientia Horticulturae 270, pages 109457.
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Demei Meng, Shengnan Chen, Jie Liu, Qiaoe Wang, Desheng Wang, Mengyao Liu, Zhongkai Zhou & Rui Yang. (2020) Double-Interface Binding of Two Bioactive Compounds with Cage-Like Ferritin. Journal of Agricultural and Food Chemistry 68:29, pages 7779-7788.
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Defang Shi, Chaomin Yin, Xi Feng, RanRan Zhou, Xiuzhi Fan, Yu Qiao, Fen Yao, Wen Huang, Ying Liu, Hong Gao & Wei Cheng. (2020) Effect of Ultrasound and Cellulase Pre-treatment on the Water Distribution, Physical Properties, and Nutritional Components of Lentinula edodes Chips. Food and Bioprocess Technology 13:4, pages 625-636.
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Daisuke Kurata, Takahiro Orikasa, Misaki Komuro, Kuniaki Sasaki & Shoji Koide. (2020) Quality Evaluation of Shiitake Mushrooms Dried by Vacuum Microwave Treatment. Food Science and Technology Research 26:3, pages 339-350.
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