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Guzel B, Gumus D, Kizil M. Comparing application methods of reishi mushroom (Ganoderma lucidum) extract in deep-fried meatballs: impact on heterocyclic aromatic amine formation. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 38407784 DOI: 10.1002/jsfa.13414] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/07/2023] [Revised: 02/13/2024] [Accepted: 02/26/2024] [Indexed: 02/27/2024]
Abstract
BACKGROUND The present research was conducted to investigate the impact of reishi mushroom extract (RME) on the formation of heterocyclic aromatic amines (HAAs) in meatballs. Sample preparations involved applying RME using either the spreading or addition method, with varying concentrations (0%, 0.25%, 0.5%, and 1% of RME), followed by deep-frying at temperatures of 150 and 190 °C for 3 min. RESULTS The types and levels of HAAs varied based on the frying temperature, method of extract application, and the extract concentration. Notably, total HAA contents increased with rising the frying temperature (P < 0.01) and varied from undetectable levels to 4.91 ng g-1 across all analyzed meatballs. The addition method was more effective than the spreading method (P < 0.01), and among the concentrations tested 0.25% RME exhibited the highest efficacy in reducing total HAAs (P < 0.05). Furthermore, the addition method inhibited lipid oxidation more efficiently compared to the surface spreading method (P < 0.05). CONCLUSION This study demonstrated that RME had mitigating effects on HAAs depending on the concentration and frying conditions in deep-fried meatball samples. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Bengu Guzel
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Hacettepe University, Ankara, Turkey
| | - Damla Gumus
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Hacettepe University, Ankara, Turkey
| | - Mevlude Kizil
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Hacettepe University, Ankara, Turkey
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2
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Bioactive compounds from mushrooms: Emerging bioresources of food and nutraceuticals. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102124] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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3
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Liu H, Liu H, Li J, Wang Y. Review of Recent Modern Analytical Technology Combined with Chemometrics Approach Researches on Mushroom Discrimination and Evaluation. Crit Rev Anal Chem 2022:1-24. [PMID: 36154534 DOI: 10.1080/10408347.2022.2124839] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
Abstract
Mushroom is a macrofungus with precious fruiting body, as a food, a tonic, and a medicine, human have discovered and used mushrooms for thousands of years. Nowadays, mushroom is also a "super food" recommended by the World Health Organization (WHO) and Food and Agriculture Organization (FAO), and favored by consumers. Discrimination of mushroom including species, geographic origin, storage time, etc., is an important prerequisite to ensure their edible safety and commodity quality. Moreover, the effective evaluation of its chemical composition can help us better understand the nutritional properties of mushrooms. Modern analytical technologies such as chromatography, spectroscopy and mass spectrometry, etc., are widely used in the discrimination and evaluation researches of mushrooms, and chemometrics is an effective means of scientifically processing the multidimensional information hidden in these analytical technologies. This review will outline the latest applications of modern analytical technology combined with chemometrics in qualitative and quantitative analysis and quality control of mushrooms in recent years. Briefly describe the basic principles of these technologies, and the analytical processes of common chemometrics in mushroom researches will be summarized. Finally, the limitations and application prospects of chromatography, spectroscopy and mass spectrometry technology are discussed in mushroom quality control and evaluation.
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Affiliation(s)
- Hong Liu
- College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming, China
- Medicinal Plants Research Institute, Yunnan Academy of Agricultural Sciences, Kunming, China
| | - Honggao Liu
- College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming, China
- Zhaotong University, Zhaotong, China
| | - Jieqing Li
- College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming, China
| | - Yuanzhong Wang
- Medicinal Plants Research Institute, Yunnan Academy of Agricultural Sciences, Kunming, China
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Ślusarczyk J, Adamska E, Czerwik-Marcinkowska J. Fungi and Algae as Sources of Medicinal and Other Biologically Active Compounds: A Review. Nutrients 2021; 13:3178. [PMID: 34579055 PMCID: PMC8464797 DOI: 10.3390/nu13093178] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2021] [Revised: 09/04/2021] [Accepted: 09/08/2021] [Indexed: 12/26/2022] Open
Abstract
Many species of fungi including lichenized fungi (lichens) and algae have the ability to biosynthesize biologically active compounds. They produce, among others, polysaccharides with anticancer and immunostimulatory properties: (1) Background: This paper presents the characteristics of the most important bioactive compounds produced by fungi and algae; (2) Methods: Based on the example of the selected species of mushrooms, lichens and algae, the therapeutic properties of the secondary metabolites that they produce and the possibilities of their use are presented; (3) Results: The importance of fungi, especially large-fruited mushrooms, lichens and algae, in nature and human life is discussed, in particular, with regard to their use in the pharmaceutical industry and their nutritional value; (4) Conclusions: The natural organisms, such as fungi, lichenized fungi and algae, could be used as supplementary medicine, in the form of pharmaceutical preparations and food sources. Further advanced studies are required on the pharmacological properties and bioactive compounds of these organisms.
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Affiliation(s)
- Joanna Ślusarczyk
- Institute of Biology, Jan Kochanowski University, 25-420 Kielce, Poland;
| | - Edyta Adamska
- Department of Geobotany and Landscape Planning, Faculty of Biology and Veterinary Sciences, Nicolaus Copernicus University, 87-100 Toruń, Poland;
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Quintero-Cabello KP, Lugo-Flores MA, Rivera-Palafox P, Silva-Espinoza BA, González-Aguilar GA, Esqueda M, Gaitán-Hernández R, Ayala-Zavala JF. Antioxidant Properties and Industrial Uses of Edible Polyporales. J Fungi (Basel) 2021; 7:jof7030196. [PMID: 33803280 PMCID: PMC7998620 DOI: 10.3390/jof7030196] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2021] [Revised: 03/01/2021] [Accepted: 03/03/2021] [Indexed: 12/18/2022] Open
Abstract
The content of antioxidant compounds varies within fungal species, and the Polyporales order has been recognized for this property. Numerous antioxidant compounds have been identified in Polyporales fungi, including phenolic compounds, β-glucans, ergosterol, ergothioneine, vitamin C, and tocopherols. Each compound contributes differently to the antioxidant potential of fungi. Besides the health benefits for rural communities caused by fungi consumption, their antioxidant composition attracts the food, cosmetic, and pharmaceutical industries’ interest. In this context, the present review compiles, analyzes, and discusses the bioactive composition of edible fungi of the Polyporales order and its contribution to total antioxidant capacity.
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Affiliation(s)
- Karen P. Quintero-Cabello
- Centro de Investigacion en Alimentacion y Desarrollo, A.C., Carretera Gustavo Enrique Astiazaran Rosas, No. 46, Col. La Victoria, Hermosillo, Sonora CP. 83304, Mexico; (K.P.Q.-C.); (M.A.L.-F.); (P.R.-P.); (B.A.S.-E.); (G.A.G.-A.); (M.E.)
| | - Marco A. Lugo-Flores
- Centro de Investigacion en Alimentacion y Desarrollo, A.C., Carretera Gustavo Enrique Astiazaran Rosas, No. 46, Col. La Victoria, Hermosillo, Sonora CP. 83304, Mexico; (K.P.Q.-C.); (M.A.L.-F.); (P.R.-P.); (B.A.S.-E.); (G.A.G.-A.); (M.E.)
| | - Patricia Rivera-Palafox
- Centro de Investigacion en Alimentacion y Desarrollo, A.C., Carretera Gustavo Enrique Astiazaran Rosas, No. 46, Col. La Victoria, Hermosillo, Sonora CP. 83304, Mexico; (K.P.Q.-C.); (M.A.L.-F.); (P.R.-P.); (B.A.S.-E.); (G.A.G.-A.); (M.E.)
| | - Brenda A. Silva-Espinoza
- Centro de Investigacion en Alimentacion y Desarrollo, A.C., Carretera Gustavo Enrique Astiazaran Rosas, No. 46, Col. La Victoria, Hermosillo, Sonora CP. 83304, Mexico; (K.P.Q.-C.); (M.A.L.-F.); (P.R.-P.); (B.A.S.-E.); (G.A.G.-A.); (M.E.)
| | - Gustavo A. González-Aguilar
- Centro de Investigacion en Alimentacion y Desarrollo, A.C., Carretera Gustavo Enrique Astiazaran Rosas, No. 46, Col. La Victoria, Hermosillo, Sonora CP. 83304, Mexico; (K.P.Q.-C.); (M.A.L.-F.); (P.R.-P.); (B.A.S.-E.); (G.A.G.-A.); (M.E.)
| | - Martín Esqueda
- Centro de Investigacion en Alimentacion y Desarrollo, A.C., Carretera Gustavo Enrique Astiazaran Rosas, No. 46, Col. La Victoria, Hermosillo, Sonora CP. 83304, Mexico; (K.P.Q.-C.); (M.A.L.-F.); (P.R.-P.); (B.A.S.-E.); (G.A.G.-A.); (M.E.)
| | - Rigoberto Gaitán-Hernández
- Instituto de Ecologia, A.C., Carretera Antigua a Coatepec, No. 351, El Haya, Xalapa, Veracruz CP. 91073, Mexico;
| | - J. Fernando Ayala-Zavala
- Centro de Investigacion en Alimentacion y Desarrollo, A.C., Carretera Gustavo Enrique Astiazaran Rosas, No. 46, Col. La Victoria, Hermosillo, Sonora CP. 83304, Mexico; (K.P.Q.-C.); (M.A.L.-F.); (P.R.-P.); (B.A.S.-E.); (G.A.G.-A.); (M.E.)
- Correspondence: ; Tel.: +52-(662)289-2400; Fax: +52-(662)280-0422
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Podkowa A, Kryczyk-Poprawa A, Opoka W, Muszyńska B. Culinary–medicinal mushrooms: a review of organic compounds and bioelements with antioxidant activity. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03646-1] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
Abstract
AbstractThere are about 3000 species of mushrooms, which have a high amount of substances that are beneficial to human health, such as antioxidants. It is well known that oxidative stress plays an important role in the etiopathogenesis of many diseases, including cancer, cardiovascular disorders, and diseases of the central nervous system. One way to prevent homeostasis disorders that occur as a result of excessive production of pro-oxidative substances is to include the ingredients having antioxidant properties in the diet. Several compounds, such as those with phenolic and indole derivatives as well as carotenoids and some vitamins, exhibit antioxidant activity. These substances are present in many foods, including mushrooms. In addition, they have certain unique compounds that are not found in other sources (e.g., norbadione A). The present work discusses selected ingredients exhibiting antioxidant activity, which are found in various species of mushrooms as wells as describes the content of these compounds in the extracts obtained from mushrooms using artificial digestive juice.
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8
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Bederska-Łojewska D, Świątkiewicz S, Muszyńska B. The use of Basidiomycota mushrooms in poultry nutrition—A review. Anim Feed Sci Technol 2017. [DOI: 10.1016/j.anifeedsci.2017.06.001] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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9
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Jevrić LR, Karadžić MŽ, Podunavac-Kuzmanović SO, Tepić Horecki AN, Kovačević SZ, Vidović SS, Šumić ZM, Ilin ŽM. New guidelines for prediction of antioxidant activity of Lactuca sativaL. varieties based on phytochemicals content and multivariate chemometrics. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13355] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Lidija R. Jevrić
- Faculty of Technology Novi Sad; University of Novi Sad; Bulevar cara Lazara 1, Novi Sad, 21000 Serbia
| | - Milica Ž. Karadžić
- Faculty of Technology Novi Sad; University of Novi Sad; Bulevar cara Lazara 1, Novi Sad, 21000 Serbia
| | | | | | - Strahinja Z. Kovačević
- Faculty of Technology Novi Sad; University of Novi Sad; Bulevar cara Lazara 1, Novi Sad, 21000 Serbia
| | - Senka S. Vidović
- Faculty of Technology Novi Sad; University of Novi Sad; Bulevar cara Lazara 1, Novi Sad, 21000 Serbia
| | - Zdravko M. Šumić
- Faculty of Technology Novi Sad; University of Novi Sad; Bulevar cara Lazara 1, Novi Sad, 21000 Serbia
| | - Žarko M. Ilin
- Faculty of Agriculture; University of Novi Sad; Trg Dositeja Obradovića 8, Novi Sad, 21000 Serbia
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Koutrotsios G, Kalogeropoulos N, Stathopoulos P, Kaliora AC, Zervakis GI. Bioactive compounds and antioxidant activity exhibit high intraspecific variability in Pleurotus ostreatus mushrooms and correlate well with cultivation performance parameters. World J Microbiol Biotechnol 2017; 33:98. [DOI: 10.1007/s11274-017-2262-1] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2016] [Accepted: 04/05/2017] [Indexed: 01/26/2023]
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A rapid integrated bioactivity evaluation system based on near-infrared spectroscopy for quality control of Flos Chrysanthemi. J Pharm Biomed Anal 2016; 131:391-399. [PMID: 27643861 DOI: 10.1016/j.jpba.2016.09.008] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2016] [Revised: 09/03/2016] [Accepted: 09/03/2016] [Indexed: 12/15/2022]
Abstract
For quality control of herbal medicines or functional foods, integral activity evaluation has become more popular in recent studies. The majority of researchers focus on the relationship between chromatography/mass spectroscopy and bioactivity, but the connection with spectrum-activity is easily ignored. In this paper, the near infrared reflection spectra (NIRS) of Flos Chrysanthemi samples were collected as a representative spectrum technology, and corresponding anti-inflammation activities were utilized to illustrate the spectrum-activity study. HPLC/Q-TOF-MS identification and heat map clustering were used to select the quality markers (Q-marker) from five cultivars of Flos Chrysanthemi. Using boxplot analysis and the interval limits of detection (LODs) theory, six crucial markers, namely, chlorogenic acid, 3,5-dicaffeoylquinic acid, 1,5-dicaffeoylquinic acid, luteoloside, apigenin-7-O-β-d-glucoside, and luteolin-7-O-6-malonylglucoside were screened out. Then partial least squares regression (PLSR) calibration models combined with synergy interval partial least squares (siPLS) and 12 different spectral pretreatment methods were developed for the parameters optimization of these Q-markers in Flos Chrysanthemi powder. After comparing the relationship between Q-marker contents and anti-inflammation activity via three machine learning approaches and PLSR, back-propagation neural network (BP-ANN) displayed a more excellent non-linear fitting effect, as its R for new batches reached 0.89. These results indicated that the integrated NIRS and bioactive strategy was suitable for fast quality management in Flos Chrysanthemi, and also applied to other botanical food quality control.
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Nattoh G, Musieba F, Gatebe E, Mathara J. Towards profiling differential distribution of bioactive molecules across four phenologies in Pleurotus djamor R22. ASIAN PACIFIC JOURNAL OF TROPICAL DISEASE 2016. [DOI: 10.1016/s2222-1808(16)61071-x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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13
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Trebušak T, Levart A, Frankič T, Pirman T. Effect of dietary linseed oil and Ganoderma lucidum or olive leaves supplementation on fatty acid composition and oxidative status of rabbits. WORLD RABBIT SCIENCE 2014. [DOI: 10.4995/wrs.2014.1183] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/01/2022]
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14
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Trebušak T, Levart A, Salobir J, Pirman T. Effect of Ganoderma lucidum (Reishi mushroom) or Olea europaea (olive) leaves on oxidative stability of rabbit meat fortified with n-3 fatty acids. Meat Sci 2014; 96:1275-80. [DOI: 10.1016/j.meatsci.2013.11.018] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2013] [Revised: 10/10/2013] [Accepted: 11/17/2013] [Indexed: 11/28/2022]
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15
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Zeng S, Wang L, Zhang L, Qu H, Gong X. Multi-criteria optimization for ultrasonic-assisted extraction of antioxidants from Pericarpium Citri Reticulatae using response surface methodology, an activity-based approach. J Sep Sci 2013; 36:1861-8. [DOI: 10.1002/jssc.201201126] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2012] [Revised: 03/16/2013] [Accepted: 03/17/2013] [Indexed: 11/08/2022]
Affiliation(s)
- Shanshan Zeng
- Pharmaceutical Informatics Institute; College of Pharmaceutical Sciences, Zhejiang University; Hangzhou P. R. China
| | - Lu Wang
- Pharmaceutical Informatics Institute; College of Pharmaceutical Sciences, Zhejiang University; Hangzhou P. R. China
| | - Lei Zhang
- Pharmaceutical Informatics Institute; College of Pharmaceutical Sciences, Zhejiang University; Hangzhou P. R. China
| | - Haibin Qu
- Pharmaceutical Informatics Institute; College of Pharmaceutical Sciences, Zhejiang University; Hangzhou P. R. China
| | - Xingchu Gong
- Pharmaceutical Informatics Institute; College of Pharmaceutical Sciences, Zhejiang University; Hangzhou P. R. China
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Kalogeropoulos N, Yanni AE, Koutrotsios G, Aloupi M. Bioactive microconstituents and antioxidant properties of wild edible mushrooms from the island of Lesvos, Greece. Food Chem Toxicol 2013; 55:378-85. [PMID: 23354393 DOI: 10.1016/j.fct.2013.01.010] [Citation(s) in RCA: 74] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2012] [Revised: 01/07/2013] [Accepted: 01/09/2013] [Indexed: 12/31/2022]
Abstract
Crude composition, fatty acids, sterols, total phenolic content (TPC), individual polyphenols and terpenic acids were determined in five wild edible mushrooms species (Lactarius deliciosus, Lactarius sanguifluus, Lactarius semisanguifluus, Russula delica, Suillus bellinii) from Lesvos Island, Greece. In addition, the DPPH scavenging capacity, the ferric ion reducing power (FRAP) and the ferrous ion chelating activity of mushroom methanolic extracts were assessed. Among sterols, ergosterol predominated at concentrations 9.2-18.0mg/100g fw. Total phenolic content of mushroom extracts ranged from 6.0 to 20.8mg GAE/100g fw. Up to 19 simple polyphenols were determined in mushrooms extracts, the more abundant being p-OH-benzoic acid, p-OH-phenylacetic acid, o-coumaric acid, ferulic acid and chrysin. In addition, the triterpenic acids oleanolic and ursolic were detected for the first time in mushrooms. All species exerted antioxidant activity and ferrous ion chelating capacity. Principal component analysis revealed good correlations between TPC, DPPH and FRAP but not with metal chelating activity. It seems that mushrooms polyphenols exert antiradical and reducing activities, but they are not strong metal chelators, the observed chelating ability being probably due to other classes of compounds. To our knowledge, this is the first report on the bioactive microconstituents and antioxidant activity of wild Greek edible mushrooms.
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Affiliation(s)
- Nick Kalogeropoulos
- Laboratory of Chemistry, Biochemistry, Physical Chemistry of Foods, Department of Nutrition and Dietetics, Harokopio University, Athens, Greece.
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Ching J, Soh WL, Tan CH, Lee JF, Tan JYC, Yang J, Yap CW, Koh HL. Identification of active compounds from medicinal plant extracts using gas chromatography-mass spectrometry and multivariate data analysis. J Sep Sci 2011; 35:53-9. [DOI: 10.1002/jssc.201100705] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2011] [Revised: 09/28/2011] [Accepted: 09/28/2011] [Indexed: 11/07/2022]
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Reis FS, Heleno SA, Barros L, Sousa MJ, Martins A, Santos-Buelga C, Ferreira IC. Toward the Antioxidant and Chemical Characterization of Mycorrhizal Mushrooms from Northeast Portugal. J Food Sci 2011; 76:C824-30. [DOI: 10.1111/j.1750-3841.2011.02251.x] [Citation(s) in RCA: 72] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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