Formation of flavor of dry champignons (Agaricus bisporus L.)

Applied Biochemistry and Microbiology

Volumn 46, Issue 1, 2010, Pages 108-113

  Misharina, T A ^a   Muhutdinova, S M ^b   Zharikova, G G ^b   Terenina, M B ^a   Krikunova, N I ^a   Medvedeva, I B ^a  

^a EMANUEL INSTITUTE OF BIOCHEMICAL PHYSICS   (Russian Federation)

^b PLEKHANOV RUSSIAN UNIVERSITY OF ECONOMICS   (Russian Federation)

Author keywords

[No Author keywords available]

Indexed keywords

AGARICUS BISPORUS; BASIDIOMYCOTA;

EID: 73949092375     PISSN: 00036838     EISSN: None     Source Type: Journal    
DOI: 10.1134/S0003683810010199     Document Type: Article

References (28)

1. Thomas, A. F., J. Agric. Food Chem., 1973, vol. 21, no. 6, pp. 955-959.
2. Dijkstra, F. Y., Z. Lebensm. Unters. Forsch., 1976, vol. 160, no. 2, pp. 401-405.
3. Maga, J. A., J. Agric. Food Chem., 1981, vol. 29, no. 1, pp. 1-4.
4. Fischer, K.-H. and Grosch, W., Lebensm. Wiss. Technol., 1987, vol. 20, no. 3, pp. 233-236.
5. Mau, J. L., Chyau, C.-C., Li, J.-Y., and Tseng, Y.-H., J. Agric. Food Chem., 1997, vol. 45, no. 12, pp. 4726-4729.
6. Wu, S., Zorn, H., Krings, U., Berger, R. G., J. Agric. Food Chem., 2005, vol. 53, no. 11, pp. 4524-4528.
7. Cho, I. H., Kim, S. Y., Choi, H.-K., and Kim, Y., J. Agric. Food Chem., 2006, vol. 54, no. 17, pp. 6332-6335.
8. Misharina, T. A., Terenina, M. B., Krikunova, N. I., Mukhutdinova, S. M., and Zharikova, G. G., Khim. Rastit. Syr'ya, 2008, issue 4, pp. 48-52.
9. Misharina, T. A., Mukhutdinova, S. M., Zharikova, G. G., Terenina, M. B., and Krikunova, N. I., Prikl. Biokhim. Mikrobiol., 2009, vol. 45, no. 2, pp. 207-213.
10. Misharina, T. A., Mukhutdinova, S. M., Zharikova, G. G., Terenina, M. B., and Krikunova, N. I., Prikl. Biokhim. Mikrobiol., 2009, vol. 45, no. 5, pp. 544-549.
11. Tressl, R., Bahri, D., and Enge, K.-H., J. Agric. Food Chem., 1982, vol. 30, no. 1, pp. 89-93.
12. MacLeod, A. J. and Panchasara, S. D., Phytochemistry, 1983, vol. 22, no. 3, pp. 705-709.
13. Chen, C.-C. and Wu, C. M., J. Agric. Food Chem., 1984, vol. 32, no. 6, pp. 1342-1344.
14. Zavirska-Wojtasiak, R., Food Chem., 2004, vol. 86, no. 1, pp. 113-118.
15. Picardi, S. M. and Issenberg, P., J. Agric. Food Chem., 1973, vol. 21, no. 4, pp. 959-961.
16. Loch-Bonazzi, C. L. and Wolf, E., Lebensm. Wiss. Technol., 1994, vol. 24, no. 2, pp. 386-389.
17. Jennings, W. and Shibamoto, T., II Qualitative Analysis of the Flavor and Fragrance Volatiles by Glass Capillary Gas Chromatography, New York: Academic, 1980, pp. l30-154.
18. Davies, K. M., J. Chromatogr., 1990, vol. 503, no. 1, pp. 1-24.
19. Pyysalo, H. and Suihko, M., Lebensm. Wiss. Technol., 1976, vol. 9, no. 4, pp. 371-373.
20. Wurzenberger, M. and Grosch, W., Lipids, 1986, vol. 21, no. 1, pp. 261-266.
21. Pinho, P. D., Ribeiro, B., Goncalves, R. F., Baptista, P., Valentao, P., Seabra, R. M., and Andrade, P. B., J. Agric. Food Chem., 2000, vol. 56, no. 5, pp. 1704-1712.
22. Pisarnitskii, A. F. and Egorov, I. A., Prikl. Biokhim. Mikrobiol., 1989, vol. 25, no. 5, pp. 579-594.
23. Salter, L. J., Mottram, D. S., and Whitfield, F. B., J. Sci. Food Agric., 1988, vol. 46, no. 1, pp. 227-242.
24. Misharina, T. A., Golovnya, R. V., Artamonova, M. P., and Zhuravskaya, N. K., Zh. Anal. Khim., 1992, vol. 47, no. 5, pp. 850-857.
25. Mottram, D. S. and Whitfield, F. B., J. Agric. Food Chem., 1995, vol. 43, no. 3, pp. 984-988.
26. Hofmann, T. and Schieberle, P., J. Agric. Food Chem., 2000, vol. 48, no. 9, pp. 4301-4305.
27. Misharina, T. A., Golovnya, R. V., Yakovleva, V. N., and Vitt, S. V., Izv. Akad. Nauk, Ser. Khim., 1991, no. 9, pp. 1972-1980.
28. Misharina, T. A., Golovnya, R. V., and Yakovleva, V. N., Izv. Akad. Nauk, Ser. Khim., 1992, no. 7, pp. 1628-1634.