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Changes in taste substances during fermentation of fish sauce and the correlation with protease activity
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Carbohydrate changes during growth and fruiting in Pleurotus ostreatus
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Metabolic engineering and fermentation optimization strategies for producing organic acids of the tricarboxylic acid cycle by microbial cell factories
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Evaluation of umami taste components of mushroom (Suillus granulatus) of different grades prepared by different drying methods
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Impact of solid state fermentation on nutritional, physical and flavor properties of wheat bran
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Are organic acids really related to the sour taste difference between Chinese black tea and green tea?
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Effects of drying process on the volatile and non-volatile flavor compounds of Lentinula edodes
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Effects of different nitrogen levels on lignocellulolytic enzyme production and gene expression under straw-state cultivation in Stropharia rugosoannulata
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LC–MS based metabolomics analysis of okara fermented by Bacillus subtilis DC-15: Insights into nutritional and functional profile
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Profiling and relationship of water-soluble sugar and protein compositions in soybean seeds
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Exploring the effect of mold fermentation on the taste and flavor properties of traditional Japanese smoked-dried bonito (katsuobushi)
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Effects of temperature fluctuations on non-volatile taste compounds in tilapia fillets (Oreochromis niloticus)
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Biovalorization of soybean residue (okara) via fermentation with Ganoderma lucidum and Lentinus edodes to attain products with high anti-osteoporotic effects
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Non-volatile taste components of several commercial mushrooms
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Effects of different enzymatic hydrolysis techniques on volatile flavor compounds and nutritional metabolites of soybean meal yogurt
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Preharvest and postharvest applications of 1-MCP affect umami taste and aroma profiles of mushrooms (Flammulina velutipes)
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Physiochemical and taste characteristics of traditional Chinese fermented food sufu
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Unraveling the metabolic network of organic acids in solid-state fermentation of Chinese cereal vinegar
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The influence of four drying methods on nonvolatile taste components of white Hypsizygus marmoreus
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Key metabolites influencing astringency and bitterness in Yinghong 9 large-leaf dark tea before and after pile-fermentation
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Reduction of off-flavor volatile compounds in okara by fermentation with four edible fungi
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Effect of mushroom root fermentation broth on the umami taste and nutrients of Flammulina velutipes
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Solid-state fermentation with white rot fungi (Pleurotus species) improves the chemical composition of highland barley straw as a ruminant feed and enhances in vitro rumen digestibility
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Non-volatile taste components of different cultivated mushrooms at mycelia, primordium, and fruit body cultivation stages
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Characterization and evaluation of umami taste: A review
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Analysis and evaluation of the characteristic taste components in portobello mushroom
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Solid-state fermentation of soybean meal with edible mushroom mycelium to improve its nutritional, antioxidant capacities and physicochemical properties
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Solid-state fermentation with Rhizopus oligosporus and Yarrowia lipolytica improved nutritional and flavour properties of okara
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Okara (soybean residue) biotransformation by yeast Yarrowia lipolytica
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Influence of the width of the peripheral growth zone on the radial growth rate of fungal colonies on solid media
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Effects of different drying methods on the product quality and volatile compounds of whole shiitake mushrooms
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Biotransformation of okara extracted protein to nanocellulose and chitin by Gluconacetobacter xylinus and Bacillus pumilus
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Characterization and performance evaluation of mycelium-based biofoams for cushioning materials using edible mushrooms
10.32604/jrm.2024.056334 · doi-reference
Insight into mycelium-lignocellulosic bio-composites: Essential factors and properties
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Advances in umami taste and aroma of edible mushrooms
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Metabolic profiling and amino acid evolution in fermented oats: Insights from UPLC-MS/MS and PLS-DA analysis
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Wheat bran: Its composition and benefits to health, a European perspective
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Enhanced antioxidant activity of okara through solid state fermentation of GRAS fungi
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