Research graph
References from Biochemical and Flavour Profile of Lingzhi (Ganoderma lucidum) Mycelium Fermented by Lactiplantibacillus plantarum: A Dual-Modelling Approach to Umami Synergy and Antioxidant Capacity. Local targets link to admitted publications; unresolved targets remain external evidence.
10.1007/978-3-319-51639-4_2
10.1007/978-3-319-51639-4_2 · External reference
10.3390/molecules23030649
10.3390/molecules23030649 · External reference
Lion’s Mane Mushroom: Nutritional Profile, Bioactive Compounds, Functional Properties, and Applications in Functional Food Systems
10.1111/1750-3841.71026 · 2026 · External reference
Medicinal potential of mycelium and fruiting bodies of an arboreal mushroom Fomitopsis officinalis in therapy of lifestyle diseases
10.1038/s41598-020-76899-1 · 2020 · External reference
Vitamin D2 content and antioxidant properties of fruit body and mycelia of edible mushrooms by UV-B irradiation
10.1016/j.jfca.2015.02.005 · 2015 · External reference
Mycelial protein as a novel alternative protein: A comparative study on the nutritional, digestible and processing quality with soy and yeast proteins
10.1016/j.foodres.2026.118978 · 2026 · External reference
10.3390/fermentation10010048
10.3390/fermentation10010048 · External reference
Combined effects of lipase and Lactiplantibacillus plantarum 1-24-LJ on physicochemical property, microbial succession and volatile compounds formation in fermented fish product
10.1002/jsfa.12445 · 2023 · External reference
Effects of fermentation with different microbial species on the umami taste of Shiitake mushroom (Lentinus edodes)
10.1016/j.lwt.2021.110889 · 2021 · External reference
10.3389/frfst.2022.986868
10.3389/frfst.2022.986868 · External reference
10.3390/foods14050845
10.3390/foods14050845 · External reference
Simultaneous quantification of free amino acids and 5′-nucleotides in shiitake mushrooms by stable isotope labeling-LC-MS/MS analysis
10.1016/j.foodchem.2018.06.054 · 2018 · External reference
Ion-pair high-performance liquid chromatography with diode array detection coupled to dual electrospray atmospheric pressure chemical ionization time-of-flight mass spectrometry for the determination of nucleotides in baby foods
10.1016/j.chroma.2010.06.014 · 2010 · External reference
Revealing the diversity of algal monosaccharides: Fast carbohydrate fingerprinting of microalgae using crude biomass and showcasing sugar distribution in Chlorella vulgaris by biomass fractionation
10.1016/j.algal.2016.05.008 · 2016 · External reference
Sugar compositional determination of polysaccharides from Dunaliella salina by modified RP-HPLC method of precolumn derivatization with 1-phenyl-3-methyl-5-pyrazolone
10.1016/j.carbpol.2010.05.029 · 2010 · External reference
An UPLC-ESI-MS/MS assay using 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate derivatization for targeted amino acid analysis: Application to screening of Arabidopsis thaliana mutants
10.3390/metabo2030398 · 2012 · External reference
Metabolite profiling identifies chemical markers associated with the cytotoxic properties of roasted fermented avocado seeds
10.1016/j.foodres.2023.113131 · 2023 · External reference
10.5772/60453
10.5772/60453 · External reference
Effect of chilled and freezing pre-treatments prior to pulsed electric field processing on volatile profile and sensory attributes of cooked lamb meats
10.1016/j.ifset.2016.04.009 · 2016 · 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
The umami taste of edible and medicinal mushrooms
10.1615/intjmedmushr.v7.i12.120 · 2005 · External reference
Hanseniaspora opuntiae, Saccharomyces cerevisiae, Lactobacillus fermentum, and Acetobacter pasteurianus predominate during well-performed Malaysian cocoa bean box fermentations, underlining the importance of these microbial species for a successful cocoa bean fermentation process
10.1016/j.fm.2013.02.015 · 2013 · External reference
Evaluation on malolactic fermentation potential of wine Lactobacillus plantarum
2017 · External reference
A comprehensive review on phenolic compounds from edible mushrooms: Occurrence, biological activity, application and future prospective
10.1080/10408398.2021.1898335 · 2022 · External reference
10.3390/foods14071095
10.3390/foods14071095 · External reference
10.5772/intechopen.91548
10.5772/intechopen.91548 · External reference
Investigation of the free radical scavenging ability of l-tryptophan and its derivatives using experimental methods and quantum chemical calculations
10.1039/d4ra06729k · 2024 · External reference
Practical problems when using ABTS assay to assess the radical-scavenging activity of peptides: Importance of controlling reaction pH and time
10.1016/j.foodchem.2015.07.015 · 2016 · External reference
10.3390/molecules25040927
10.3390/molecules25040927 · External reference
Regularization paths for generalized linear models via coordinate descent
10.18637/jss.v033.i01 · 2010 · External reference
Regularization and variable selection via the elastic net
10.1111/j.1467-9868.2005.00503.x · 2005 · 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
Molecular docking and simulation of the synergistic effect between umami peptides, monosodium glutamate and taste receptor T1R1/T1R3
10.1016/j.foodchem.2018.08.001 · 2019 · External reference
Effects of fermentation with Lactiplantibacillus plantarum GDM1.191 on the umami compounds in shiitake mushrooms (Lentinus edodes)
10.1016/j.foodchem.2021.130398 · 2021 · External reference
An overview of binary taste–taste interactions
10.1016/s0950-3293(02)00110-6 · 2003 · External reference
A review on natural sweeteners, sweet taste modulators and bitter masking compounds: Structure-activity strategies for the discovery of novel taste molecules
10.1080/10408398.2024.2326012 · 2025 · External reference
Unresolved reference
External reference
Fungal volatiles—A survey from edible mushrooms to moulds
10.1039/c7np00003k · 2017 · External reference
An L-fucose operon in the probiotic Lactobacillus rhamnosus GG is involved in adaptation to gastrointestinal conditions
10.1128/aem.00260-15 · 2015 · External reference
Effect of Lactic Acid Bacterial Fermentation on the Quality of Kohlrabi
2016 · External reference
Taste-active components in some foods: A review of Japanese research
10.1016/0031-9384(91)90195-t · 1991 · External reference
Study on the Technology of Fermenting Compound Vegetables with Lactic Acid Bacteria
2018 · External reference
Bitter taste inhibiting agents for whey protein hydrolysate and whey protein hydrolysate beverages
10.1111/j.1750-3841.2012.02800.x · 2012 · External reference
Characteristics of organic acid profiles in 16 species of wild growing edible mushrooms
10.1080/03601234.2017.1356676 · 2017 · External reference
Formation of lactic, acetic, succinic, propionic, formic and butyric acid by lactic acid bacteria
10.1016/j.lwt.2016.06.066 · 2016 · External reference
10.3390/molecules22060955
10.3390/molecules22060955 · External reference
Purification, characterization and bioactivity of exopolysaccharides produced by Lactobacillus plantarum KX041
10.1016/j.ijbiomac.2019.01.117 · 2019 · External reference
Impact of high hydrostatic pressure on non-volatile and volatile compounds of squid muscles
10.1016/j.foodchem.2015.07.134 · 2016 · External reference
Combined effects of lipase and Lactiplantibacillus plantarum 1-24-LJ on physicochemical property, microbial succession and volatile compounds formation in fermented fish product
10.1002/jsfa.12445 · ExternalCitation · doi-reference
10.1007/978-3-319-51639-4_2
10.1007/978-3-319-51639-4_2 · ExternalCitation · doi-reference
Taste-active components in some foods: A review of Japanese research
10.1016/0031-9384(91)90195-t · ExternalCitation · doi-reference
Revealing the diversity of algal monosaccharides: Fast carbohydrate fingerprinting of microalgae using crude biomass and showcasing sugar distribution in Chlorella vulgaris by biomass fractionation
10.1016/j.algal.2016.05.008 · ExternalCitation · doi-reference
Sugar compositional determination of polysaccharides from Dunaliella salina by modified RP-HPLC method of precolumn derivatization with 1-phenyl-3-methyl-5-pyrazolone
10.1016/j.carbpol.2010.05.029 · ExternalCitation · doi-reference
Ion-pair high-performance liquid chromatography with diode array detection coupled to dual electrospray atmospheric pressure chemical ionization time-of-flight mass spectrometry for the determination of nucleotides in baby foods
10.1016/j.chroma.2010.06.014 · ExternalCitation · doi-reference
Hanseniaspora opuntiae, Saccharomyces cerevisiae, Lactobacillus fermentum, and Acetobacter pasteurianus predominate during well-performed Malaysian cocoa bean box fermentations, underlining the importance of these microbial species for a successful cocoa bean fermentation process
10.1016/j.fm.2013.02.015 · ExternalCitation · doi-reference
Practical problems when using ABTS assay to assess the radical-scavenging activity of peptides: Importance of controlling reaction pH and time
10.1016/j.foodchem.2015.07.015 · ExternalCitation · doi-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 · ExternalCitation · doi-reference
Impact of high hydrostatic pressure on non-volatile and volatile compounds of squid muscles
10.1016/j.foodchem.2015.07.134 · ExternalCitation · doi-reference
Simultaneous quantification of free amino acids and 5′-nucleotides in shiitake mushrooms by stable isotope labeling-LC-MS/MS analysis
10.1016/j.foodchem.2018.06.054 · ExternalCitation · doi-reference
Molecular docking and simulation of the synergistic effect between umami peptides, monosodium glutamate and taste receptor T1R1/T1R3
10.1016/j.foodchem.2018.08.001 · ExternalCitation · doi-reference
Effects of fermentation with Lactiplantibacillus plantarum GDM1.191 on the umami compounds in shiitake mushrooms (Lentinus edodes)
10.1016/j.foodchem.2021.130398 · ExternalCitation · doi-reference
Metabolite profiling identifies chemical markers associated with the cytotoxic properties of roasted fermented avocado seeds
10.1016/j.foodres.2023.113131 · ExternalCitation · doi-reference
Mycelial protein as a novel alternative protein: A comparative study on the nutritional, digestible and processing quality with soy and yeast proteins
10.1016/j.foodres.2026.118978 · ExternalCitation · doi-reference
Effect of chilled and freezing pre-treatments prior to pulsed electric field processing on volatile profile and sensory attributes of cooked lamb meats
10.1016/j.ifset.2016.04.009 · ExternalCitation · doi-reference
Purification, characterization and bioactivity of exopolysaccharides produced by Lactobacillus plantarum KX041
10.1016/j.ijbiomac.2019.01.117 · ExternalCitation · doi-reference
Vitamin D2 content and antioxidant properties of fruit body and mycelia of edible mushrooms by UV-B irradiation
10.1016/j.jfca.2015.02.005 · ExternalCitation · doi-reference
Formation of lactic, acetic, succinic, propionic, formic and butyric acid by lactic acid bacteria
10.1016/j.lwt.2016.06.066 · ExternalCitation · doi-reference
Effects of fermentation with different microbial species on the umami taste of Shiitake mushroom (Lentinus edodes)
10.1016/j.lwt.2021.110889 · ExternalCitation · doi-reference
An overview of binary taste–taste interactions
10.1016/s0950-3293(02)00110-6 · ExternalCitation · doi-reference
Medicinal potential of mycelium and fruiting bodies of an arboreal mushroom Fomitopsis officinalis in therapy of lifestyle diseases
10.1038/s41598-020-76899-1 · ExternalCitation · doi-reference
Fungal volatiles—A survey from edible mushrooms to moulds
10.1039/c7np00003k · ExternalCitation · doi-reference
Investigation of the free radical scavenging ability of l-tryptophan and its derivatives using experimental methods and quantum chemical calculations
10.1039/d4ra06729k · ExternalCitation · doi-reference
Characteristics of organic acid profiles in 16 species of wild growing edible mushrooms
10.1080/03601234.2017.1356676 · ExternalCitation · doi-reference
A comprehensive review on phenolic compounds from edible mushrooms: Occurrence, biological activity, application and future prospective
10.1080/10408398.2021.1898335 · ExternalCitation · doi-reference
A review on natural sweeteners, sweet taste modulators and bitter masking compounds: Structure-activity strategies for the discovery of novel taste molecules
10.1080/10408398.2024.2326012 · ExternalCitation · doi-reference
Lion’s Mane Mushroom: Nutritional Profile, Bioactive Compounds, Functional Properties, and Applications in Functional Food Systems
10.1111/1750-3841.71026 · ExternalCitation · doi-reference
Measurement of the relative taste intensity of some l-α-amino acids and 5′-nucleotides
10.1111/j.1365-2621.1971.tb15541.x · ExternalCitation · doi-reference
Regularization and variable selection via the elastic net
10.1111/j.1467-9868.2005.00503.x · ExternalCitation · doi-reference
Bitter taste inhibiting agents for whey protein hydrolysate and whey protein hydrolysate beverages
10.1111/j.1750-3841.2012.02800.x · ExternalCitation · doi-reference
An L-fucose operon in the probiotic Lactobacillus rhamnosus GG is involved in adaptation to gastrointestinal conditions
10.1128/aem.00260-15 · ExternalCitation · doi-reference
The umami taste of edible and medicinal mushrooms
10.1615/intjmedmushr.v7.i12.120 · ExternalCitation · doi-reference
Regularization paths for generalized linear models via coordinate descent
10.18637/jss.v033.i01 · ExternalCitation · doi-reference
10.3389/frfst.2022.986868
10.3389/frfst.2022.986868 · ExternalCitation · doi-reference
10.3390/fermentation10010048
10.3390/fermentation10010048 · ExternalCitation · doi-reference
10.3390/foods14050845
10.3390/foods14050845 · ExternalCitation · doi-reference
10.3390/foods14071095
10.3390/foods14071095 · ExternalCitation · doi-reference
An UPLC-ESI-MS/MS assay using 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate derivatization for targeted amino acid analysis: Application to screening of Arabidopsis thaliana mutants
10.3390/metabo2030398 · ExternalCitation · doi-reference
10.3390/molecules22060955
10.3390/molecules22060955 · ExternalCitation · doi-reference
10.3390/molecules23030649
10.3390/molecules23030649 · ExternalCitation · doi-reference
10.3390/molecules25040927
10.3390/molecules25040927 · ExternalCitation · doi-reference
10.5772/60453
10.5772/60453 · ExternalCitation · doi-reference
10.5772/intechopen.91548
10.5772/intechopen.91548 · ExternalCitation · doi-reference
