Effects of four drying methods on Ganoderma lucidum volatile organic compounds analyzed via headspace solid-phase microextraction and comprehensive two-dimensional chromatography-time-of-flight mass spectrometry

[1]  Xiao Rong,et al.  Effects of sporoderm-broken spores of Ganoderma lucidum on growth performance, antioxidant function and immune response of broilers , 2019, Animal nutrition.

[2]  K. Ding,et al.  Structure elucidation and anti-tumor activity in vivo of a polysaccharide from spores of Ganoderma lucidum (Fr.) Karst. , 2019, International journal of biological macromolecules.

[3]  Liyan Wang,et al.  Characterization, hypolipidemic and antioxidant activities of degraded polysaccharides from Ganoderma lucidum. , 2019, International journal of biological macromolecules.

[4]  Jun‐Li Xu,et al.  Investigation of moisture content uniformity of microwave-vacuum dried mushroom (Agaricus bisporus) by NIR hyperspectral imaging , 2019, LWT.

[5]  Ruili Zhang,et al.  Protective effects of Ganoderma triterpenoids on cadmium-induced oxidative stress and inflammatory injury in chicken livers. , 2019, Journal of trace elements in medicine and biology : organ of the Society for Minerals and Trace Elements.

[6]  Q. Hu,et al.  Volatile components of white Hypsizygus marmoreus detected by electronic nose and HS-SPME-GC-MS: Influence of four drying methods , 2017 .

[7]  Yuting Tian,et al.  Effects of different drying methods on the product quality and volatile compounds of whole shiitake mushrooms. , 2016, Food chemistry.

[8]  Min Zhang,et al.  Drying of shiitake mushroom by combining freeze-drying and mid-infrared radiation , 2015 .

[9]  Q. Hu,et al.  The influence of four drying methods on nonvolatile taste components of White Hypsizygus marmoreus , 2015, European Food Research and Technology.

[10]  Q. Hu,et al.  Changes in non-volatile taste components of button mushroom (Agaricus bisporus) during different stages of freeze drying and freeze drying combined with microwave vacuum drying. , 2014, Food chemistry.

[11]  Hongwei Kong,et al.  A comparative study of volatile components in green, oolong and black teas by using comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry and multivariate data analysis. , 2013, Journal of chromatography. A.

[12]  Liuping Fan,et al.  Effects of drying methods on the antioxidant activities of polysaccharides extracted from Ganoderma lucidum , 2012 .

[13]  L. Lai,et al.  Rheological properties of the hot-water extracted polysaccharides in Ling-Zhi (Ganoderma lucidum) , 2007 .

[14]  M. Hiraide,et al.  The smell and odorous components of dried shiitake mushroom, Lentinula edodes I: relationship between sensory evaluations and amounts of odorous components , 2004, Journal of Wood Science.

[15]  L. P. Christensen,et al.  Changes in volatile compounds of carrots (Daucus carota L.) during refrigerated and frozen storage. , 2003, Journal of agricultural and food chemistry.

[16]  J. Ai Headspace Solid Phase Microextraction. Dynamics and Quantitative Analysis before Reaching a Partition Equilibrium , 1997 .

[17]  Z. Ahmad,et al.  Pharmacological effects of natural Ganoderma and its extracts on neurological diseases: A comprehensive review. , 2019, International journal of biological macromolecules.

[18]  Yanfang Liu,et al.  Effects of drying methods on the tasty compounds of Pleurotus eryngii. , 2015, Food chemistry.

[19]  Xuan Jian Effects of Different Culture Media on Aroma Components of Pleurotus ostreatus , 2015 .

[20]  Xi Yi-zhen Research and Application Progress on Flavor Substances of Edible Mushrooms , 2013 .