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Journal Abstract Search

270 related items for PubMed ID: 20198929

  • 1. [Formation of flavor of dry champignons (Agaricus bisporus)].
    Misharina TA, Mukhutdinova SM, Zharikova GG, Terenina MB, Krikunova NI, Medvedeva IB.
    Prikl Biokhim Mikrobiol; 2010; 46(1):119-24. PubMed ID: 20198929
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  • 2. Characterization of the key odorants in pan-fried white mushrooms (Agaricus bisporus L.) by means of molecular sensory science: comparison with the raw mushroom tissue.
    Grosshauser S, Schieberle P.
    J Agric Food Chem; 2013 Apr 24; 61(16):3804-13. PubMed ID: 23581517
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  • 3. [The composition of volatile components of dry cepe and oyster mushroom].
    Misharina TA, Mukhutdinova SM, Zharikova GG, Terenina MB, Krikunova NI, Medvedeva IB.
    Prikl Biokhim Mikrobiol; 2009 Apr 24; 45(5):606-11. PubMed ID: 19845295
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  • 4. [The composition of volatile components of cepe (Boletus edulis) and oyster mushrooms (Pleurotus ostreatus)].
    Misharina TA, Mukhutdinova SM, Zharikova GG, Terenina MB, Krikunova NI.
    Prikl Biokhim Mikrobiol; 2009 Apr 24; 45(2):207-13. PubMed ID: 19382709
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  • 5. Gas chromatography-mass spectrometry confirmation of the sensory scent features of the most commonly consumed Agaricus bisporus and Agaricus subrufescens exhibiting anticancerous traits.
    Győrfi J, Geösel A, Kiss M, Nemes K, Csóka M, Korány K.
    J Med Food; 2013 Feb 24; 16(2):167-75. PubMed ID: 23402637
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  • 6. Characterization and comparison of key aroma compounds in raw and dry porcini mushroom (Boletus edulis) by aroma extract dilution analysis, quantitation and aroma recombination experiments.
    Zhang H, Pu D, Sun B, Ren F, Zhang Y, Chen H.
    Food Chem; 2018 Aug 30; 258():260-268. PubMed ID: 29655732
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  • 15. Determination of sulfur and nitrogen compounds during the processing of dry fermented sausages and their relation to amino acid generation.
    Corral S, Leitner E, Siegmund B, Flores M.
    Food Chem; 2016 Jan 01; 190():657-664. PubMed ID: 26213023
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