Contact and support
Need help, have a question, or want to contact the ResearchHub team?
© 2026 ResearchHub. Built for responsible scholarly connection.
Privacy-aware community infrastructureResearch graph
References from Transforming brewer’s spent grain into fungal biomass via solid-state and submerged fermentation. Local targets link to admitted publications; unresolved targets remain external evidence.
Unresolved reference
1995 · External reference
Study of heavy metals and methyl-mercury in fungi in markets of Madrid
10.56530/spectroscopy.zf9975m6 · 2023 · External reference
Single-cell protein production by Pleurotus ostreatus in submerged fermentation†
10.1039/d2fb00058j · 2023 · External reference
Pleurotus mushrooms. Part II. Chemical composition, nutritional value, post-harvest physiology, preservation, and role as human food
10.1080/10408398809527480 · 1988 · External reference
Implementation of auto-hydrolysis process for the recovery of antioxidants and cellulose from wheat straw
10.3390/app10176112 · 2020 · External reference
Pleurotus mushrooms content in glucans and ergosterol assessed by ATR-FTIR spectroscopy and multivariate analysis
2020 · External reference
Bioactive metabolites from the fruiting body and mycelia of newly-isolated oyster mushroom and their effect on smooth muscle contractile activity
2022 · External reference
A concise review on the molecular structure and function relationship of β-glucan
10.3390/ijms20164032 · 2019 · External reference
Colorimetric method for determination of sugars and related substances
10.1021/ac60111a017 · 1956 · External reference
Assessing the nutritional quality of Pleurotus ostreatus (oyster mushroom)
2023 · External reference
Antioxidant capacity of Pleurotus ostreatus (Jacq.) P. Kumm influenced by growth substrates
10.1186/s13568-024-01698-0 · 2024 · External reference
Mushroom cultivation in the circular economy
10.1007/s00253-018-9226-8 · 2018 · External reference
Effects of drying methods on non-volatile taste components of Stropharia rugoso-annulata mushrooms
10.1016/j.lwt.2020.109428 · 2020 · External reference
Bioconversion of lignocellulose: Inhibitors and detoxification
10.1186/1754-6834-6-16 · 2013 · External reference
Bioproduction of mushroom mycelium of agaricus bisporus by commercial submerged fermentation for the production of meat analogue
10.1002/jsfa.4348 · 2011 · External reference
Cultivation of mushrooms and their lignocellulolytic enzyme production through the utilization of agro-industrial waste
10.3390/molecules25122811 · 2020 · External reference
Comparative evaluation of chemical composition, phenolic compounds, and antioxidant and antimicrobial activities of tropical black bolete mushroom using different preservation methods
2021 · External reference
Effects of drying methods on the tasty compounds of Pleurotus eryngii
10.1016/j.foodchem.2014.06.049 · 2015 · External reference
Phenolic compounds from brewer’s spent grains: Toward green recovery methods and applications in the cosmetic industry
10.3389/fsufs.2021.681684 · 2021 · External reference
Fungal biovalorization of a brewing industry byproduct, brewer’s spent grain: A review
2021 · External reference
The umami taste of edible and medicinal mushrooms
10.1615/intjmedmushr.v7.i12.120 · 2005 · External reference
Non-volatile components of several medicinal mushrooms
10.1016/s0963-9969(01)00067-9 · 2001 · External reference
Proximate compositions, nonvolatile taste components and antioxidant capacities of some dried edible mushrooms collected from Thailand
10.1007/s11694-015-9231-x · 2015 · External reference
Brewers’ Spent grain: An unprecedented opportunity to develop sustainable plant-based nutrition ingredients addressing global malnutrition challenges
10.1021/acs.jafc.3c02489 · 2023 · External reference
Examining the impact of substrate composition on the biochemical properties and antioxidant activity of Pleurotus and Agaricus mushrooms
10.3390/fermentation9070689 · 2023 · External reference
Evaluation of umami taste in mushroom extracts by chemical analysis, sensory evaluation, and an electronic tongue system
10.1016/j.foodchem.2015.07.113 · 2016 · External reference
Hydrothermal pretreatment of lignocellulosic biomass for hemicellulose recovery
10.1016/j.biortech.2021.126033 · 2021 · External reference
The nitrogen content in the fruiting body and mycelium of Pleurotus Ostreatus and its utilization as a medium component in thraustochytrid fermentation
10.3390/bioengineering11030284 · 2024 · External reference
Acid hydrolysis of lignocellulosic biomass: Sugars and furfurals formation
10.3390/catal10040437 · 2020 · External reference
Free amino acids in three pleurotus species cultivated on agricultural and agro-industrial by-products
10.3390/molecules25174015 · 2020 · External reference
Determination of heavy metals in soil, mushroom and plant samples by atomic absorption spectrometry
10.1016/s0026-265x(03)00035-3 · 2003 · External reference
Biological efficiency and nutritional value of Pleurotus ostreatus cultivated on spent beer grain
10.1016/s0960-8524(01)00002-5 · 2001 · External reference
Studies on submerged fermentation of Pleurotus tuber-regium (Fr.) Singer. Part 2: Effect of carbon-to-nitrogen ratio of the culture medium on the content and composition of the mycelial dietary fibre
10.1016/j.foodchem.2003.06.009 · 2004 · External reference
Fundamental properties of Umami taste
10.1271/nogeikagaku1924.65.903 · 1991 · External reference
Measurement of the relative taste intensity of some l-α-amino acids and 5′-nucleotides
10.1111/j.1365-2621.1971.tb15541.x · 1971 · External reference
Comparison of non-volatile and volatile flavor compounds in six Pleurotus mushrooms
10.1002/jsfa.9358 · 2019 · External reference
Recent developments on umami ingredients of edible mushrooms - A review
10.1016/j.tifs.2013.08.002 · 2013 · External reference
