Peer-Reviewed Research Database

Mushroom — 1,723 papers

Papers mentioning mushroom or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.

Top Contributing Institutions

Where the mushroom research comes from

paper count of indexed corpus · via OpenAlex

Jiangnan University

Chinese Academy of Sciences

State Key Laboratory of Food Science and Technology

China Agricultural University

Centre National de la Recherche Scientifique

Chinese Academy of Agricultural Sciences

Beijing Technology and Business University

Ministry of Agriculture and Rural Affairs

Try linalool chocolate aroma odor threshold maillard reaction truffle pyrazine aeda

2014 Plant physiology and biochemistry : PPB other

Flowery odor formation revealed by differential expression of monoterpene biosynthetic genes and monoterpene accumulation in rose (Rosa rugosa Thunb.).

Rosa rugosa is an important ornamental and economical plant. In this paper, four genes encoding 1-deoxy-D-xylulose-5-phosphate synthase (DXS), 1-deoxy-d-xylulose-5-phosphate reduct... Read full abstract on PubMed →

PMID: 24384414 DOI: 10.1016/j.plaphy.2013.12.006

2014 Food chemistry gc ms

Volatile constituents of commercial imported and domestic black-ripe table olives (Olea europaea).

Volatile constituents of commercial black-ripe table olives (Olea europaea) from the United States, Spain, Egypt and Morocco were analysed by gas chromatography and gas chromatogra... Read full abstract on PubMed →

PMID: 24295708 DOI: 10.1016/j.foodchem.2013.10.090

2013 PloS one other

Bamboo vinegar decreases inflammatory mediator expression and NLRP3 inflammasome activation by inhibiting reactive oxygen species generation and protein kinase C-α/δ activation.

Bamboo vinegar (BV), a natural liquid derived from the condensation produced during bamboo charcoal production, has been used in agriculture and as a food additive, but its applica... Read full abstract on PubMed →

PMID: 24124509 DOI: 10.1371/journal.pone.0075738 Full text on PMC

2011 Journal of chromatography. B, Analytical technologies in the biomedical and life sciences gc ms

Characterization of odor-active compounds of various cherry wines by gas chromatography-mass spectrometry, gas chromatography-olfactometry and their correlation with sensory attributes.

To characterize the aroma of cherry wine, five samples were analyzed by quantitative descriptive sensory analysis, gas chromatography-mass spectrometry (GC-MS) and gas chromatograp... Read full abstract on PubMed →

PMID: 21727038 DOI: 10.1016/j.jchromb.2011.06.015

2005 Appetite unrelated

Influence of the number of repellent-treated and untreated food or water containers on intake by the European starling.

The availability of multiple sources of food and drink has a profound influence on choice behavior in rodents. It is not known how other taxa might respond to the same kind of vari... Read full abstract on PubMed →

PMID: 15951054 DOI: 10.1016/j.appet.2005.03.009

2003 Journal of agricultural and food chemistry sensory panel

Sensory and instrumental evaluation of catnip (Nepeta cataria L.) aroma.

The present study investigates the composition of volatile constituents and sensory characteristics of catnip (Nepeta cataria L.) grown in Lithuania. Hydrodistillation, simultaneou... Read full abstract on PubMed →

PMID: 12797753 DOI: 10.1021/jf021187b

2024 Food research international (Ottawa, Ont.) aroma analysis

Evaluation of the effects of compound curing agents on the lipid profiles and volatile flavors in Nuodeng ham based on lipidomics and GC-IMS analysis.

Eighteen raw legs were evenly divided into two groups and salted with 100% NaCl and compound curing agent (60% NaCl + 40% KCl + 90 mg/kg NaNO2) to investigate the effect of compoun... Read full abstract on PubMed →

PMID: 38163715 DOI: 10.1016/j.foodres.2023.113810

2024 Food chemistry: X gc ms

Comparison of microbial diversity and metabolites on household and commercial doenjang.

In this study, the microbial diversity, free amino acid (FAA), and biological activities of household doenjang (HDJ) from four different regions and commercial doenjang (CDJ) four... Read full abstract on PubMed →

PMID: 38268844 DOI: 10.1016/j.fochx.2023.101101 Full text on PMC

2023 Foods (Basel, Switzerland) other

Antibacterial Activity of Hexanol Vapor In Vitro and on the Surface of Vegetables.

Hexanol is a volatile alcohol and a major component of plant essential oils (EOs). However, the antibacterial activity of hexanol vapor has not been well studied. This study aimed... Read full abstract on PubMed →

PMID: 37628096 DOI: 10.3390/foods12163097 Full text on PMC

2022 Journal of chemical ecology aroma analysis

Priming Seeds with Indole and (Z)-3-Hexenyl Acetate Enhances Resistance Against Herbivores and Stimulates Growth.

A striking feature of plant ecology is the ability of plants to detect and respond to environmental cues such as herbivore-induced plant volatiles (HIPVs) by priming or directly ac... Read full abstract on PubMed →

PMID: 35394556 DOI: 10.1007/s10886-022-01359-1 Full text on PMC

2022 Journal of agricultural and food chemistry aeda

Identification of Key Headspace Volatile Compounds Signaling Preference for Rice over Corn in Adult Females of the Rice Leaf Folder Cnaphalocrocis medinalis.

Volatile organic compounds are important for herbivorous insects in locating their host plants. The rice leaf folder, Cnaphalocrocis medinalis (Guenée), is a devastating migratory... Read full abstract on PubMed →

PMID: 35916419 DOI: 10.1021/acs.jafc.2c01948

2022 Journal of food science aeda

Identification and characterization of the key volatile flavor compounds in black teas from distinct regions worldwide.

Volatile flavor compounds in 112 black teas from seven countries were analyzed by untargeted metabolomics using headspace solid-phase microextraction and gas chromatography-mass sp... Read full abstract on PubMed →

PMID: 35838150 DOI: 10.1111/1750-3841.16248

2016 Plant science : an international journal of experimental plant biology other

Elevated O3 increases volatile organic compounds via jasmonic acid pathway that promote the preference of parasitoid Encarsia formosa for tomato plants.

The elevated atmospheric O3 level may change the interactions of plants and insects, which potentially affects direct and indirect plant defences. However, the underlying mechanism... Read full abstract on PubMed →

PMID: 27968993 DOI: 10.1016/j.plantsci.2016.09.019

2013 Journal of chemical ecology other

Synthetic cis-jasmone exposure induces wheat and barley volatiles that repel the pest cereal leaf beetle, Oulema melanopus L.

The plant semiochemical cis-jasmone primes/induces plant resistance that deters herbivores and attracts natural enemies. We studied the induction of volatile organic compounds (VOC... Read full abstract on PubMed →

PMID: 23588742 DOI: 10.1007/s10886-013-0281-4

2006 other

Soluble proteins in insect chemical communication.

Our understanding of the biochemical mechanisms that mediate chemoreception in insects has been greatly improved after the discovery of olfactory and taste receptor proteins. Howev... Read full abstract on PubMed →

PMID: 16786224 DOI: 10.1007/s00018-005-5607-0 Full text on PMC

2025 Frontiers in plant science gc ms

Organic fertilizer substitution optimizes aroma metabolites in Wuyi Rock tea.

Pleasant aroma is a distinctive character of Wuyi Rock tea, but its optimization through agricultural practices remains largely unexplored. Here, we conducted a two-year field tria... Read full abstract on PubMed →

PMID: 40606485 DOI: 10.3389/fpls.2025.1581120 Full text on PMC

2025 Food chemistry gc ms

Mechanistic interplay between myofibrillar proteins and phospholipid during thermal degradation.

To investigate the interaction mechanism between phospholipids and myofibrillar proteins (MP) during thermal degradation, Gas chromatography-mass spectrometry combined with thermal... Read full abstract on PubMed →

PMID: 40876175 DOI: 10.1016/j.foodchem.2025.146093

2024 Food chemistry other

Lipid and volatile profiles of Finnish oat batches of pure cultivars: Effect of storage on the volatile formation.

Recent data showing the compositional variation and storage behavior among different oat batches for the purpose of food remains limited. Lipids of twenty oat flour samples of pure... Read full abstract on PubMed →

PMID: 38685179 DOI: 10.1016/j.foodchem.2024.139448

2022 Bioscience, biotechnology, and biochemistry other

Effects of 3-octen-2-one on human olfactory receptor responses to vanilla flavor.

Most of the odors that humans perceive daily are complex odors. It is believed that the modulation, enhancement, and suppression of overall complex odors are caused by interactions... Read full abstract on PubMed →

PMID: 36073350 DOI: 10.1093/bbb/zbac147

2009 Journal of food science gc ms

Flavor variability and flavor stability of U.S.-produced whole milk powder.

Flavor variability and stability of U.S.-produced whole milk powder (WMP) are important parameters for maximizing quality and global competitiveness of this commodity. This study c... Read full abstract on PubMed →

PMID: 19895500 DOI: 10.1111/j.1750-3841.2009.01299.x

All paper metadata — titles, authors, journals, years, DOIs — is public bibliographic information. Abstract snippets shown are truncated to fewer than 200 characters and link to the original source on PubMed or the publisher. We never reproduce full text.

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.