The production of macrofungi (mushrooms) as well as their economic value have been
steadily increasing globally. The use of functional foods, dietary supplements, and traditional …

Unsaturated fatty acids are widely distributed in natural edible resources, and have various
uses and biological activities. However, no relevant review on unsaturated fat acids from …

Recently, mushroom production and cultivation of various bioactive components through
submerged cultivation has drawn considerable attention of global community. Submerged …

In this paper, for the first time a lipidomic analysis on Pleurotus ostreatus species was
performed by liquid chromatography quadrupole time-of-flight mass spectrometry (LC/MS Q …

Pickling is one of the methods for preserving food. However, this term may refer to both types
of products, that is, to those subjected to lactic acid fermentation and to marinated ones …

Recently, mushroom species have been the focus of researchers' interest because of
several bioactivities. The aim of this study was to investigate the chemical profile and …

Edible fungi are recognized as the novel superfood due to low fat, high protein and multiple
bioactivities. Despite its widespread popularity worldwide, the action mechanisms …

The goal of this research was a comprehensive analysis of four wild edible mushroom
species, Cantharellus cinereus, Clavariadelphus pistillaris, Clitocybe nebularis and …

Tuber indicum, an endemic truffle species in eastern Asian, is an edible mushroom that is
both an important export and widely distributed across China. Many existing studies on …

Different species and geographic regions of mushrooms differ in nutritional and medicinal
value, while traditional chemical methods are destructive, time-consuming and expensive to …