Mindy Davila

The impact of roasting and steaming on savory flavors contributed by amino acids, 5′-nucleotides, and volatiles in Agaricus bisporus mushrooms

Mindy Davila, Adriana Muñiz, Xiaofen Du · International Journal of Gastronomy and Food Science · 2022 · 39 citations

Food Chemistry, Biosynthesis, Food Fermentation +8

Sautéing and roasting effect on free amino acid profiles in portobello and shiitake mushrooms, and the effect of mushroom- and cooking-related volatile aroma compounds on meaty flavor enhancement

Joanna Sissons, Mindy Davila, Xiaofen Du · International Journal of Gastronomy and Food Science · 2022 · 26 citations

Food Chemistry, Shiitake Mushrooms, Biochemistry +2

Free Amino Acids and Volatile Aroma Compounds in Watermelon Rind, Flesh, and Three Rind-Flesh Juices

Xiaofen Du, Mindy Davila, Jessica L. Ramirez et al. · Molecules · 2022 · 25 citations · Full text

Food Chemistry, Volatile Aroma Compounds, Agricultural Chemistry +11

Egg White Partially Substituted with Mushroom: Taste Impartment with Mushroom Amino Acids, 5′-Nucleotides, Soluble Sugars, and Organic Acids, and Impact Factors

Xiaofen Du, Adriana Muñiz, Mindy Davila et al. · ACS Food Science & Technology · 2021 · 21 citations

Food Chemistry, Nutrition, Food Preservatives +15

Primary exploration of mushroom protein hydrolysis and cooking impact on the protein amino acid profiles of Agaricus bisporus and Lentinula edodes mushrooms

Mindy Davila, Xiaofen Du · International Journal of Gastronomy and Food Science · 2023 · 15 citations

Agaricus Bisporus, Primary Exploration, Biochemistry +5