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Neda Rousta, Melissa Aslan, Meltem Yesilcimen Akbas, Ferruh Ozcan, Taner Sar & Mohammad J. Taherzadeh. (2023) Effects of fungal based bioactive compounds on human health: Review paper. Critical Reviews in Food Science and Nutrition 0:0, pages 1-24.
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Wan Hanna Melini Wan Mohtar, Wan Abd Al Qadr Imad Wan-Mohtar, Afnan Ahmadi Zahuri, Mohamad Faizal Ibrahim, Pau-Loke Show, Zul Ilham, Adi Ainurzaman Jamaludin, Muhamad Fazly Abdul Patah, Siti Rokhiyah Ahmad Usuldin & Neil Rowan. (2022) Role of ascomycete and basidiomycete fungi in meeting established and emerging sustainability opportunities: a review. Bioengineered 13:7-12, pages 14903-14935.
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G Anusiya, U Gowthama Prabu, N V Yamini, N Sivarajasekar, K Rambabu, G Bharath & Fawzi Banat. (2021) A review of the therapeutic and biological effects of edible and wild mushrooms. Bioengineered 12:2, pages 11239-11268.
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Kyeong Min Ryu, Hayeong Kim, Jiho Woo, Juho Lim, Choon Gil Kang, Seung Wook Kim, Taeyoon Kim & Doman Kim. (2024) Enhancement of the bioactive compounds and biological activities of maca (Lepidium meyenii) via solid-state fermentation with Rhizopus oligosporus. Food Science and Biotechnology.
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Coralie Hellwig, Hanieh Moshtaghian, Dennis Persson, Kim Bolton, Kamran Rousta & Greta Häggblom-Kronlöf. (2024) Glocal and ecoethical perceptions of engagement with fungi-based food. Journal of Cleaner Production 440, pages 140898.
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S I W Rakhmani, Y Widiawati, D A Kusumaningrum & S N Ahmad. (2024) In vitro fermentation characteristic and digestibility of dairy ration supplemented with Aspergillus oryzae inoculum. IOP Conference Series: Earth and Environmental Science 1292:1, pages 012017.
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Yukino HAGIWARA, Aoi ISHIMARU, Yukiko HORIEMari ITOHShigeo IKEGAWATatsuya HIGASHI. (2023) Determination of L-Carnitine and Acetyl-L-carnitine in <i>Aspergillus oryzae</i>- Fermented Rice Bran Product by Hydrophobic Derivatization–LC/ESI-MS/MS. CHROMATOGRAPHY 44:3, pages 95-103.
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Wei-Ting Liu, Chia-Liang Huang, Ronghua Liu, Tso-Chi Yang, Chin-Lung Lee, Rong Tsao & Wen-Ju Yang. (2023) Changes in isoflavone profile, antioxidant activity, and phenolic contents in Taiwanese and Canadian soybeans during tempeh processing. LWT 186, pages 115207.
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Ricky Wang, Taner Sar, Amir Mahboubi, Rikard Fristedt, Mohammad J. Taherzadeh & Ingrid Undeland. (2023) In vitro protein digestibility of edible filamentous fungi compared to common food protein sources. Food Bioscience 54, pages 102862.
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Juho Lim, Hayeong Kim, Sung Bae Park, Kunal Pal, Seung Wook Kim & Doman Kim. (2023) Effects of solid-state fermentation using R. oligosporus on the phytochemical composition of wild-simulated ginseng leaf and its biological properties. Food Bioscience 52, pages 102412.
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Yu-Liang Qin, Shuai-Bing Zhang, Wen-Zheng Ding, Yang-Yong Lv, Huan-Chen Zhai, Shan Wei, Ping-An Ma & Yuan-Sen Hu. (2023) The effect of volatile compounds of Syzygium aromaticum flower buds against Aspergillus flavus growth on wheat grain at postharvest stage. Food Control 145, pages 109450.
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Mukesh Kumar Awasthi, Vinay Kumar, Coralie Hellwig, Rachma Wikandari, Sharareh Harirchi, Taner Sar, Steven Wainaina, Raveendran Sindhu, Parameswaran Binod, Zengqiang Zhang & Mohammad J. Taherzadeh. (2023) Filamentous fungi for sustainable vegan food production systems within a circular economy: Present status and future prospects. Food Research International 164, pages 112318.
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Steven Wainaina & Mohammad J. Taherzadeh. (2023) Automation and artificial intelligence in filamentous fungi-based bioprocesses: A review. Bioresource Technology 369, pages 128421.
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Rachma Wikandari, Daniel Reinhart Tanugraha, Anang Juni Yastanto, Manikharda, Rebecca Gmoser & José António Teixeira. (2023) Development of Meat Substitutes from Filamentous Fungi Cultivated on Residual Water of Tempeh Factories. Molecules 28:3, pages 997.
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Alessandra Ferrara, Salvatore Velotto & Pasquale Ferranti. 2023. Sustainable Food Science - A Comprehensive Approach. Sustainable Food Science - A Comprehensive Approach
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Coralie Hellwig, Kim Bolton, Greta Häggblom-Kronlöf & Kamran Rousta. (2022) Aspects Affecting Food Choice in Daily Life as Well as Drivers and Barriers to Engagement with Fungi-Based Food—A Qualitative Perspective. Sustainability 15:1, pages 317.
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Gülru Bulkan, Gerarda Tania Yudhanti, Sitaresmi Sitaresmi, Ria Millati, Rachma Wikandari & Mohammad J. Taherzadeh. (2022) Inhibitory and Stimulatory Effects of Fruit Bioactive Compounds on Edible Filamentous Fungi: Potential for Innovative Food Applications. Fermentation 8:6, pages 270.
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Monika Elżbieta Jach & Anna Malm. (2022) Yarrowia lipolytica as an Alternative and Valuable Source of Nutritional and Bioactive Compounds for Humans. Molecules 27:7, pages 2300.
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Caio de Oliveira Gorgulho Silva, Joice Raisa Barbosa Cunha, Aparecido Almeida Conceição, Euziclei Gonzaga Almeida, Diego Cunha Zied, Wagner Gonçalves Vieira Junior, Eustáquio Souza Dias, Omoanghe S. Isikhuemhen, Patrícia Verardi Abdelnur & Félix Gonçalves de Siqueira. (2022) Outdoor versus indoor cultivation: Effects on the metabolite profile of Agaricus subrufescens strains analyzed by untargeted metabolomics. Food Chemistry 374, pages 131740.
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Juho Lim, Thi Thanh Hanh Nguyen, Kunal Pal, Choon Gil Kang, Chanho Park, Seung Wook Kim & Doman Kim. (2022) Phytochemical properties and functional characteristics of wild turmeric (Curcuma aromatica) fermented with Rhizopus oligosporus. Food Chemistry: X 13, pages 100198.
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Neda Rousta, Coralie Hellwig, Steven Wainaina, Lukitawesa Lukitawesa, Swarnima Agnihotri, Kamran Rousta & Mohammad J. Taherzadeh. (2021) Filamentous Fungus Aspergillus oryzae for Food: From Submerged Cultivation to Fungal Burgers and Their Sensory Evaluation—A Pilot Study. Foods 10:11, pages 2774.
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Shan Wu, Hong-Yun Lu, Qi-He Chen, Hui-Chun Xie & Ying-Chun Jiao. (2021) Anthocyanin extract from Lycium ruthenicum enhanced production of biomass and polysaccharides during submerged fermentation of Agaricus bitorquis (Quél.) Sacc. Chaidam. Bioprocess and Biosystems Engineering 44:11, pages 2303-2313.
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Gülru Bulkan, Jorge A. Ferreira & Mohammad J. Taherzadeh. (2021) Retrofitting analysis of a biorefinery: Integration of 1st and 2nd generation ethanol through organosolv pretreatment of oat husks and fungal cultivation. Bioresource Technology Reports 15, pages 100762.
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