Analysis of volatile compounds of Lentinula edodes grown in different culture substrate formulations

Effects of different drying methods on the product quality and volatile compounds of whole shiitake mushrooms

Yuting Tian, Yingting Zhao, Jijun Huang et al. · Food Chemistry · 2015 · 396 citations

Agriculture, Biology, Food Science +14

Evaluation of umami taste in mushroom extracts by chemical analysis, sensory evaluation, and an electronic tongue system

Chanvorleak Phat, BoKyung Moon, Chan Lee · Food Chemistry · 2015 · 317 citations

Agriculture, Food Science, Pharmaceutical Analysis +17

Chemical composition and non-volatile components of Croatian wild edible mushrooms

Sunčica Beluhan, Ana Ranogajec · Food Chemistry · 2010 · 303 citations

Agriculture, Food Science, Plant Sciences +15

Eight-carbon volatiles in mushrooms and fungi: properties, analysis, and biosynthesis

Emilie Combet, Daniel C. Eastwood, Kerry S. Burton et al. · Mycoscience · 2006 · 262 citations

Life Sciences, Biochemistry, Microbiology +12

Contributions of non-volatile and volatile compounds to the umami taste and overall flavour of shiitake mushroom extracts and their application as flavour enhancers in cooked minced meat

Maria Dermiki, Natalie Phanphensophon, Donald S. Mottram et al. · Food Chemistry · 2013 · 206 citations

Agriculture, Food Science, Food Analysis +16