Promotion of Tricholoma matsutake mycelium growth by Penicillium citreonigrum by Doo-Ho Choi, Jae-Gu Han, Kang-Hyo Lee, An Gi-Hong

Subjects: “…Tricholoma matsutake growth…”
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The development of the Fungal Resources Conservation System «One District, One Herbarium and Five Banks» and its application on Qinghai-Tibet Plateau by Yu Li, Qi Wang

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Isoamyl isothiocyanate preserves postharvest quality of matsutake (Tricholoma matsutake) by modulating oxidative and antioxidative homeostasis by Ruijie Dong, Wenhuai Tian, Essam ElShamey, Lei Xiao, Yue Xiao, Fadan Li, Zhifeng Chen, Dongmei Ye, Huayi Wang, Tong Zhu, Yumei Ding

Subjects: “…Tricholoma matsutake…”
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Effect of <i>Tricholoma matsutake</i> Powder and Colored Rice Flour on Baking Quality and Volatile Aroma Compound of Cookie by Yuyue Qin, Shu Wang, Haiyan Chen, Yongliang Zhuang, Qiuming Liu, Shanshan Xiao, Charles Brennan

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Effects of <i>Tricholoma</i> Matsutake-Derived Insoluble Fiber on the Pasting Properties, Structural Characteristics, and In Vitro Digestibility of Rice Flour by Qin Qiu, Jing Chen, Dafeng Sun, Yongshuai Ma, Yujie Zhong, Junjie Yi, Ming Du, Man Zhou, Tao Wang

Subjects: “…<i>Tricholoma matsutake</i>…”
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Effect of artificial aging methods on flavor and antioxidant activities of Tricholoma matsutake Huangjiu by HUANG Ting, LIU Dan, ZHAO Jinsong

Subjects: “…artificial aging method|tricholoma matsutake huangjiu|flavor|functional components|antioxidant activity…”
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Ultrasound-Assisted Enzymatic Extraction of Polysaccharides from <i>Tricholoma matsutake</i>: Optimization, Structural Characterization, and Inhibition of α-Synuclein Aggregation by Wen Gao, Yang Wang, Fuping Lu, Fufeng Liu

Subjects: “…<i>Tricholoma matsutake</i>…”
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Volatile Flavor of <i>Tricholoma matsutake</i> from the Different Regions of China by Using GC×GC-TOF MS by Yunli Feng, Shaoxiong Liu, Yuan Fang, Jianying Li, Ming Ma, Zhenfu Yang, Lue Shang, Xiang Guo, Rong Hua, Dafeng Sun

Subjects: “…<i>Tricholoma matsutake</i>…”
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Comprehensive Characterization and Comparison of Aroma Profiles of <i>Tricholoma matsutake</i> Soup During the Cooking Process by HS-GC-IMS and HS-SPME-GC-MS by Ni-Na Yan, Cheng-Jian Xu, Shuang-Li Xiong, Xiang Li, Si-Yu Gu, Zhong-Yan Zhu, Yang Liu, Nan Zhu, Yu Zhou, Hang Xiao

Subjects: “…<i>Tricholoma matsutake</i>…”
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Changes of Volatile Flavor Compounds in Different Parts of Tricholoma matsutake during Shelf Life Analyzed by Electronic Nose Combined with Gas Chromatography-Ion Mobility Spectrom... by MENG Fan, WANG Yiru, ZHAO Yuechen, GUAN Wenqiang, WANG Xuan, HE Xingxing, YAO Gang, HU Xin

Subjects: “…tricholoma matsutake; shelf life; electronic nose; gas chromatography-ion mobility spectrometry; volatile flavor compounds…”
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