192 related articles for article (PubMed ID: 25053068)
1. Effects of drying methods on the tasty compounds of Pleurotus eryngii.
Li X; Feng T; Zhou F; Zhou S; Liu Y; Li W; Ye R; Yang Y
Food Chem; 2015 Jan; 166():358-364. PubMed ID: 25053068
[TBL] [Abstract][Full Text] [Related]
2. Physicochemical properties, microstructures, nutritional components, and free amino acids of Pleurotus eryngii as affected by different drying methods.
Yang RL; Li Q; Hu QP
Sci Rep; 2020 Jan; 10(1):121. PubMed ID: 31924832
[TBL] [Abstract][Full Text] [Related]
3. Influence of ultrasonic pretreatments on microwave hot-air flow rolling drying mechanism, thermal characteristics and rehydration dynamics of Pleurotus eryngii.
Su D; Sun W; Li BZ; Yang Y; Wang Y; Lv W; Li D; Wang L
J Sci Food Agric; 2022 Mar; 102(5):2100-2109. PubMed ID: 34596248
[TBL] [Abstract][Full Text] [Related]
4. Changes in non-volatile taste components of button mushroom (Agaricus bisporus) during different stages of freeze drying and freeze drying combined with microwave vacuum drying.
Pei F; Shi Y; Gao X; Wu F; Mariga AM; Yang W; Zhao L; An X; Xin Z; Yang F; Hu Q
Food Chem; 2014 Dec; 165():547-54. PubMed ID: 25038710
[TBL] [Abstract][Full Text] [Related]
5. [The influence of the drying method for food properties and hypolidemic potential of oyster mushrooms
Piskov SI; Timchenko LD; Rzhepakovsky IV; Avanesyan SS; Sizonenko MN; Areshidze DA; Kovalev DA
Vopr Pitan; 2018; 87(2):65-76. PubMed ID: 30592870
[TBL] [Abstract][Full Text] [Related]
6. Effect of different drying methods on free amino acid and flavor nucleotides of scallop (patinopecten yessoensis) adductor muscle.
Yin M; Matsuoka R; Yanagisawa T; Xi Y; Zhang L; Wang X
Food Chem; 2022 Dec; 396():133620. PubMed ID: 35843006
[TBL] [Abstract][Full Text] [Related]
7. Three-Dimensional Appearance and Physicochemical Properties of
Bai JW; Wang YC; Cai JR; Zhang L; Dai Y; Tian XY; Xiao HW
Foods; 2023 May; 12(10):. PubMed ID: 37238817
[TBL] [Abstract][Full Text] [Related]
8. Preparation of culinary-medicinal king oyster mushroom Pleurotus eryngii-fermented products with high ergothioneine content and their taste quality.
Chen SY; Ho KJ; Liang CH; Tsai CH; Huang LY; Mau JL
Int J Med Mushrooms; 2012; 14(1):85-93. PubMed ID: 22339711
[TBL] [Abstract][Full Text] [Related]
9. Effect of Different Drying Methods on the Quality and Nonvolatile Flavor Components of
Shen Q; He Z; Ding Y; Sun L
Foods; 2023 Feb; 12(3):. PubMed ID: 36766204
[TBL] [Abstract][Full Text] [Related]
10. Effects of various heat treatments on phenolic profiles and antioxidant activities of Pleurotus eryngii extracts.
Li S; Shah NP
J Food Sci; 2013 Aug; 78(8):C1122-9. PubMed ID: 23957396
[TBL] [Abstract][Full Text] [Related]
11. Production of high sensory quality Shiitake mushroom (Lentinus edodes) by pulsed air-impingement jet drying (AID) technique.
Luo D; Wu J; Ma Z; Tang P; Liao X; Lao F
Food Chem; 2021 Mar; 341(Pt 2):128290. PubMed ID: 33039743
[TBL] [Abstract][Full Text] [Related]
12. Recent developments in high efficient freeze-drying of fruits and vegetables assisted by microwave: A review.
Fan K; Zhang M; Mujumdar AS
Crit Rev Food Sci Nutr; 2019; 59(8):1357-1366. PubMed ID: 29319330
[TBL] [Abstract][Full Text] [Related]
13. Effect of vacuum freeze drying and hot air drying on dried mulberry fruit quality.
Wang L; Wen H; Yang N; Li H
PLoS One; 2023; 18(6):e0283303. PubMed ID: 37352305
[TBL] [Abstract][Full Text] [Related]
14. Effects of different drying methods on the product quality and volatile compounds of whole shiitake mushrooms.
Tian Y; Zhao Y; Huang J; Zeng H; Zheng B
Food Chem; 2016 Apr; 197(Pt A):714-22. PubMed ID: 26617008
[TBL] [Abstract][Full Text] [Related]
15. Non-volatile taste components of several cultivated mushrooms.
Li W; Gu Z; Yang Y; Zhou S; Liu Y; Zhang J
Food Chem; 2014 Jan; 143():427-31. PubMed ID: 24054262
[TBL] [Abstract][Full Text] [Related]
16. Umami Ingredient: Flavor enhancer from shiitake (Lentinula edodes) byproducts.
Harada-Padermo SDS; Dias-Faceto LS; Selani MM; Alvim ID; Floh EIS; Macedo AF; Bogusz S; Dias CTDS; Conti-Silva AC; Vieira TMFS
Food Res Int; 2020 Nov; 137():109540. PubMed ID: 33233168
[TBL] [Abstract][Full Text] [Related]
17. Effect of drying methods (microwave vacuum, freeze, hot air and sun drying) on physical, chemical and nutritional attributes of five pepper (Capsicum annuum var. annuum) cultivars.
Maurya VK; Gothandam KM; Ranjan V; Shakya A; Pareek S
J Sci Food Agric; 2018 Jul; 98(9):3492-3500. PubMed ID: 29314034
[TBL] [Abstract][Full Text] [Related]
18. Effects of Drying Methods on Taste Components and Flavor Characterization of
Zhang M; Xing S; Fu C; Fang F; Liu J; Kan J; Qian C; Chai Q; Jin C
Foods; 2022 Dec; 11(23):. PubMed ID: 36496741
[TBL] [Abstract][Full Text] [Related]
19. Rapid detection method of Pleurotus eryngii mycelium based on near infrared spectral characteristics.
Yang C; Ma X; Guan H; Fan B
Spectrochim Acta A Mol Biomol Spectrosc; 2022 Apr; 271():120919. PubMed ID: 35091183
[TBL] [Abstract][Full Text] [Related]
20. Flavor and texture of banana chips dried by combinations of hot air, vacuum, and microwave processing.
Mui WW; Durance TD; Scaman CH
J Agric Food Chem; 2002 Mar; 50(7):1883-9. PubMed ID: 11902928
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
