Effect of different cooking methods on total phenolic contents and antioxidant activities of four Boletus mushrooms
- 5 September 2012
- journal article
- research article
- Published by Springer Science and Business Media LLC in Journal of Food Science and Technology
- Vol. 51 (11), 3362-3368
- https://doi.org/10.1007/s13197-012-0827-4
Abstract
No abstract availableKeywords
This publication has 33 references indexed in Scilit:
- Targeted metabolites analysis in wild Boletus speciesLWT, 2011
- The free radical scavenging and antioxidant activities of pod and seed extract of Clitoria fairchildiana (Howard)- an underutilized legumeJournal of Food Science and Technology, 2011
- Antioxidant activity and profiles of common vegetables in SingaporeFood Chemistry, 2010
- Optimized microwave-assisted extraction of phenolic acids from citrus mandarin peels and evaluation of antioxidant activity in vitroSeparation and Purification Technology, 2009
- Antioxidant capacities of individual and combined phenolics in a model systemFood Chemistry, 2007
- Determination of antioxidant activity and antioxidant compounds in wild edible mushroomsJournal of Food Composition and Analysis, 2007
- Effects of Conservation Treatment and Cooking on the Chemical Composition and Antioxidant Activity of Portuguese Wild Edible MushroomsJournal of Agricultural and Food Chemistry, 2007
- Influence of heat treatment on the antioxidant activities and polyphenolic compounds of Shiitake (Lentinus edodes) mushroomFood Chemistry, 2006
- Antioxidant activity of Maillard reaction products from a porcine plasma protein–sugar model systemFood Chemistry, 2005
- Ectomycorrhizal fungi with edible fruiting bodies 2.Boletus edulisEconomic Botany, 1998