Function Components and Health Function of Edible Fungi

[1]

YAN Wenjie, DUAN Hao, LÜ Yanni, MA Aijin. Recent Development in the Application of Edible Fungi in Health Foods in China [J]. FOOD SCIENCE, 2020, 41(21): 296-302.

[2]

LI Xiaobei, ZHAO Xiaoyan, LIU Haiyan, ZHOU Changyan, FAN Tingting, ZHANG Yanmei. Dietary Exposure Assessment of Sulfur Dioxide Residue in Edible Fungi by Monte Carlo Simulation [J]. FOOD SCIENCE, 2020, 41(12): 298-304.

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ZHOU Fen, ZHANG Yanxia, ZHANG Long, HOU Chunyu, ZHANG Caixia, TAO Ningping, WANG Xichang. Application of Edible Fish Byproducts in Restructured Fish Products [J]. FOOD SCIENCE, 2019, 40(11): 295-302.

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YOU Mengchen, XU Xinru, XUE Dandan, YANG Ping, SONG Huanlu. Effect of 10 Edible Fungi on Flavor Quality of Soup Stock [J]. FOOD SCIENCE, 2018, 39(14): 282-287.

[5]

WANG Qinfei, CAI Kun, LIN Liming, YANG Xianyue, ZHANG Zhenwen. Effect of Cassava Stalk Substrate Ratio on Trehalose Content in Three Cultivated Edible Fungi [J]. FOOD SCIENCE, 2016, 37(18): 102-106.

[6]

LIU Jinxi, QIN Shanshan, FENG Shuhui, WANG Huifeng, YANG Yaqin, ZHONG Hongjian. Matrix Effects in the Analysis of Pesticides Residues in Edible Fungi by HPLC-MS/MS [J]. FOOD SCIENCE, 2016, 37(18): 171-177.

[7]

[8]

ZHU Yunlong, WANG Ronglan, ZUO Junying. Food Safety Evaluation of Mushroom Hotpot Soup [J]. FOOD SCIENCE, 2015, 36(18): 182-185.

[9]

HU Qiuhui1, ZHANG Changjuan1, ZHENG Huihua2, QIU Weifen1, YANG Wenjian1, ZHAO Liyan3. Screening of Multi-Pesticide Residues in Edible Fungi by SPE and GC-MS [J]. FOOD SCIENCE, 2015, 36(14): 171-175.

[10]

[11]

WANG Zhi-juan1, ZHANG Sheng-wan1,*, ZHAO Jing-long2, LI Mei-ping1, LI Zheng-chun1. Analysis of Volatile Compounds in Zhuyeqing Liquor by Headspace Solid Phase Microextraction and
Gas Chromatography-Mass Spectrometry [J]. FOOD SCIENCE, 2014, 35(8): 253-258.

[12]

TANG Jun1,2，QI Zhong-hua1，SHI Tao-zhong1,2，WU Xiang-wei1,2，CAO Hai-qun1,2，HUA Ri-mao1,2，TANG feng3，YUE Yong-de3,*. Determination of Paraquat in Edible Fungi by Microwave Extraction-High Performance Liquid Chromatography [J]. FOOD SCIENCE, 2013, 34(6): 188-191.

[13]

ZHANG Zhong 1，GU Zhen1,2，YANG Yan1,*，ZHOU Shuai1，LIU Yan-fang1，TANG Qing-jiu1. Evaluation of the Umami Taste of Three Species of Dried Wild Edible Fungi [J]. FOOD SCIENCE, 2013, 34(21): 51-54.

[14]

XIANG Jin-le1，LUO Lei1，GUO Xiang-feng1，LI Zhi-xi2,*. Research Progress in Health Functions of Fruit Vinegar [J]. FOOD SCIENCE, 2013, 34(13): 356-360.

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