Papers mentioning chanterelle or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Oral perception during food and beverage consumption results from the integration of multiple sensory processes and is inherently complex. Current knowledge of oral perception is p... Read full abstract on PubMed →
The breads were produced using the following formulations: (1) purple rice (<i>Oryza sativa</i> L.) powder alone at 5% and 10% (<i>w</i>/<i>w</i>), (2) chanterelle mushrooms (<i>Ca... Read full abstract on PubMed →
Mushrooms are considered as nutraceutical foods that can effectively prevent diseases such as cancer and other serious life-threatening conditions include neurodegeneration, hypert... Read full abstract on PubMed →
The contamination, accumulation, spatial distribution, and potential health risk of <sup>137</sup>Cs, <sup>210</sup>Po, <sup>210</sup>Pb, and <sup>40</sup>K in chanterelles collect... Read full abstract on PubMed →
Mushrooms are a raw material rich in many nutritional compounds, and that is why a number of them are widely known as functional food. They contain fatty acids, carbohydrates, lyco... Read full abstract on PubMed →
Cantharellus cibarius (CC) is a culinary mushroom with significant commercial potential due to its diverse components and bioactive functions. CC is rich in carbohydrates, proteins... Read full abstract on PubMed →
The global consumption of dried mushrooms has increased worldwide because of their rich nutritional value and culinary versatility. Dehydration methods such as sun drying, hot air... Read full abstract on PubMed →
The spatial distribution of molecules and compounds responsible for the flavor profile of edible button mushrooms (<i>Agaricus bisporous</i>) has never been determined. The food in... Read full abstract on PubMed →
For the accurate quantitation of kokumi-enhancing and bitter-tasting octadecadien-12-ynoic and octadecadienoic acids in chanterelles (Cantharellus cibarius Fr.), a sensitive ultra-... Read full abstract on PubMed →
BACKGROUND: In this work, the influence of different drying methods on the aroma composition and sensory quality of chanterelle mushrooms (Cantharellus cibarius Fr.) was evaluated.... Read full abstract on PubMed →
One of the most frequently harvested mushrooms in Polish forests is Yellow chanterelle (chanterelle) - Cantharellus cibarius Fr. from the Cantharellaceae family. Chanterelle is an... Read full abstract on PubMed →
The methanolic extract of the wild edible mushroom Cantharellus cibarius Fr. (chanterelle) was analyzed for in vitro antioxidative, cytotoxic, antihypertensive and antibacterial ac... Read full abstract on PubMed →
This paper gives an up-to-date information on accumulation, occurrence, intake and possible health risks associated with noxious metallic elements (Ag, Cd, Hg, Pb) among mineral co... Read full abstract on PubMed →
Fungi are a good source of digestible proteins and fibre, are low in fat and energy and make a useful contribution to vitamin and mineral intake. In terms of current dietary advice... Read full abstract on PubMed →
To check the influence of the conservation procedure in the chemical composition of chanterelle mushroom, phenolic compounds and organic acids of samples preserved under four diffe... Read full abstract on PubMed →
Infection of grape berries (Vitis vinifera) by the fungus Botrytis cinerea (grey mould) frequently occurs in vineyards, resulting in off-flavours and other odours in wine and poten... Read full abstract on PubMed →
BACKGROUND: Gestational diabetes mellitus (GDM) is a metabolic disease with an increasing annual incidence rate. Our previous observational study found that pregnant women with GDM... Read full abstract on PubMed →
Research into microbial community development and metabolism is essential to understand meat spoilage. Recent years have seen the emergence of powerful molecular techniques that ar... Read full abstract on PubMed →
Associating Microbial Volatile Organic Compounds (MVOCs) with the species producing them may open the path to more rapid and reliable chemical methods to detect mold problems, espe... Read full abstract on PubMed →
A culture of Aspergillus flavus grown on moistened wheat meal was homogenized with a blendor, and the resulting slurry was vacuum-distilled at 5 mm of Hg and 35 C. The aqueous dist... Read full abstract on PubMed →
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Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.