Bingcheng Gan

A comparative analysis of the umami taste of five fresh edible mushrooms by simulating the chemical environment of oral digestion in vitro

Jin Zhao, Tao Wang, Chen Zhang et al. · LWT · 2023 · 21 citations · Full text

Agriculture, Food Science, Nutritional Sciences +13

Co-Fermentation of Edible Mushroom By-Products with Soybeans Enhances Nutritional Values, Isoflavone Aglycones, and Antioxidant Capacity of Douchi Koji

Xiao-Qin He, Peixiu Rong, Hongyan Liu et al. · Foods · 2022 · 16 citations · Full text

Agriculture, Food Science, Nutritional Sciences +17

Reactive Oxygen Species Distribution Involved in Stipe Gradient Elongation in the Mushroom Flammulina filiformis

Junjie Yan, Julia A. Chekanova, Yuanyuan Liu et al. · Cells · 2022 · 14 citations · Full text

Life Sciences, Biology, Microbiology +17

Transcriptome Profiling Reveals Candidate Genes Related to Stipe Gradient Elongation of Flammulina filiformis

Junjie Yan, Zongjun Tong, Xing Han et al. · Journal of Fungi · 2022 · 12 citations · Full text

Life Sciences, Botany, Molecular Biology +14

Evaluation of the nutritional value, umami taste, and volatile organic compounds of Hypsizygus marmoreus by simulated salivary digestion in vitro

Jin Zhao, Junbin Lin, Junjie Yan et al. · Current Research in Food Science · 2023 · 11 citations · Full text

Agriculture, Food Science, Nutritional Sciences +17