394 related articles for article (PubMed ID: 27760471)
1. Effect of different cooking methods on nutritional value and antioxidant activity of cultivated mushrooms.
Roncero-Ramos I; Mendiola-Lanao M; Pérez-Clavijo M; Delgado-Andrade C
Int J Food Sci Nutr; 2017 May; 68(3):287-297. PubMed ID: 27760471
[TBL] [Abstract][Full Text] [Related]
2. Basic composition and amino acid contents of mushrooms cultivated in Finland.
Mattila P; Salo-Väänänen P; Könkö K; Aro H; Jalava T
J Agric Food Chem; 2002 Oct; 50(22):6419-22. PubMed ID: 12381127
[TBL] [Abstract][Full Text] [Related]
3. Nutritional attributes of agaricus Bisporus and Pleurotus sajor caju mushrooms.
Goyal R; Grewal RB; Goyal RK
Nutr Health; 2006; 18(2):179-84. PubMed ID: 16859180
[TBL] [Abstract][Full Text] [Related]
4. Nutritional composition and antioxidant activities of 18 different wild Cantharellus mushrooms of northwestern Himalayas.
Kumari D; Reddy MS; Upadhyay RC
Food Sci Technol Int; 2011 Dec; 17(6):557-67. PubMed ID: 22049158
[TBL] [Abstract][Full Text] [Related]
5. Screening of beta-glucan contents in commercially cultivated and wild growing mushrooms.
Sari M; Prange A; Lelley JI; Hambitzer R
Food Chem; 2017 Feb; 216():45-51. PubMed ID: 27596390
[TBL] [Abstract][Full Text] [Related]
6. Chemical composition and nutritional value of the most widely appreciated cultivated mushrooms: an inter-species comparative study.
Reis FS; Barros L; Martins A; Ferreira IC
Food Chem Toxicol; 2012 Feb; 50(2):191-7. PubMed ID: 22056333
[TBL] [Abstract][Full Text] [Related]
7. Phenolic compound concentration and antioxidant activities of edible and medicinal mushrooms from Korea.
Kim MY; Seguin P; Ahn JK; Kim JJ; Chun SC; Kim EH; Seo SH; Kang EY; Kim SL; Park YJ; Ro HM; Chung IM
J Agric Food Chem; 2008 Aug; 56(16):7265-70. PubMed ID: 18616260
[TBL] [Abstract][Full Text] [Related]
8. Effects of stage of maturity and cooking on the chemical composition of select mushroom varieties.
Dikeman CL; Bauer LL; Flickinger EA; Fahey GC
J Agric Food Chem; 2005 Feb; 53(4):1130-8. PubMed ID: 15713030
[TBL] [Abstract][Full Text] [Related]
9. Effect of supplementing crop substrate with defatted pistachio meal on Agaricus bisporus and Pleurotus ostreatus production.
Pardo-Giménez A; Catalán L; Carrasco J; Álvarez-Ortí M; Zied D; Pardo J
J Sci Food Agric; 2016 Aug; 96(11):3838-45. PubMed ID: 26692380
[TBL] [Abstract][Full Text] [Related]
10. Impact of optimised cooking on the antioxidant activity in edible mushrooms.
Ng ZX; Tan WC
J Food Sci Technol; 2017 Nov; 54(12):4100-4111. PubMed ID: 29085153
[TBL] [Abstract][Full Text] [Related]
11. Nutritional value of Agaricus sylvaticus: mushroom grown in Brazil.
Vinhal Costa Orsine J; Carvalho Garbi Novaes MR; Ramírez Asquieri E
Nutr Hosp; 2012; 27(2):449-55. PubMed ID: 22732967
[TBL] [Abstract][Full Text] [Related]
12. Effect of frying, grilling, and steaming on amino acid composition of marine fishes.
Erkan N; Özden Ö; Selçuk A
J Med Food; 2010 Dec; 13(6):1524-31. PubMed ID: 20874243
[TBL] [Abstract][Full Text] [Related]
13. Determination of Lovastatin, β-glucan, Total Polyphenols, and Antioxidant Activity in Raw and Processed Oyster Culinary-Medicinal Mushroom, Pleurotus ostreatus (Higher Basidiomycetes).
Lam YS; Okello EJ
Int J Med Mushrooms; 2015; 17(2):117-28. PubMed ID: 25746617
[TBL] [Abstract][Full Text] [Related]
14. Nutritional values and antioxidant potential of some edible mushrooms of Kashmir valley.
Boda RH; Wani AH; Zargar MA; Ganie BA; Wani BA; Ganie SA
Pak J Pharm Sci; 2012 Jul; 25(3):623-7. PubMed ID: 22713951
[TBL] [Abstract][Full Text] [Related]
15. Effects of domestic cooking methods on polyphenols and antioxidant activity of sweet potato leaves.
Sun H; Mu T; Xi L; Song Z
J Agric Food Chem; 2014 Sep; 62(36):8982-9. PubMed ID: 25152015
[TBL] [Abstract][Full Text] [Related]
16. Screening of antimicrobial, antioxidant properties and bioactive compounds of some edible mushrooms cultivated in Bangladesh.
Chowdhury M; Kubra K; Ahmed S
Ann Clin Microbiol Antimicrob; 2015 Feb; 14():8. PubMed ID: 25858107
[TBL] [Abstract][Full Text] [Related]
17. Variations in the key aroma and phenolic compounds of champignon (Agaricus bisporus) and oyster (Pleurotus ostreatus) mushrooms after two cooking treatments as elucidated by GC-MS-O and LC-DAD-ESI-MS/MS.
Selli S; Guclu G; Sevindik O; Kelebek H
Food Chem; 2021 Aug; 354():129576. PubMed ID: 33773480
[TBL] [Abstract][Full Text] [Related]
18. Nutritional and sociobiological aspects of culinary-medicinal Termitophilous mushrooms from North India.
Atri N; Kumari B; Upadhyay RC; Sharma SK
Int J Med Mushrooms; 2012; 14(5):471-9. PubMed ID: 23510216
[TBL] [Abstract][Full Text] [Related]
19. Antioxidant properties and phenolic profile of the most widely appreciated cultivated mushrooms: a comparative study between in vivo and in vitro samples.
Reis FS; Martins A; Barros L; Ferreira IC
Food Chem Toxicol; 2012 May; 50(5):1201-7. PubMed ID: 22369965
[TBL] [Abstract][Full Text] [Related]
20. Effects of different cooking methods on proximate composition, digestion characteristics, and antioxidant activity of Lentinus edodes.
Zeng C; Li H; Li J; Li C; Fang Z; Hu B; Wang C; Chen S; Li X; Zeng Z; Liu Y
Food Chem; 2024 May; 439():138107. PubMed ID: 38043283
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]