shiitake fresh
Selected indexed studies
- Shiitake Mushroom-Derived Vesicle-like Nanoparticles Improve Cognitive Function and Reshape Gut Microbiota and Fecal Metabolome in Aged Mice. (Nutrients, 2025) [PMID:40944290]
- Effects of negative air ions treatment on the quality of fresh shiitake mushroom (Lentinus edodes) during storage. (Food Chem, 2022) [PMID:34624741]
- Impact of post-harvest processing or thermal dehydration on physiochemical, nutritional and sensory quality of shiitake mushrooms. (Compr Rev Food Sci Food Saf, 2021) [PMID:33786992]
_Worker-drafted node — pending editorial review._
Connections
shiitake fresh helps
Sources
- Shiitake Mushroom-Derived Vesicle-like Nanoparticles Improve Cognitive Function and Reshape Gut Microbiota and Fecal Metabolome in Aged Mice. (2025) pubmed
- Effects of negative air ions treatment on the quality of fresh shiitake mushroom (Lentinus edodes) during storage. (2022) pubmed
- Impact of post-harvest processing or thermal dehydration on physiochemical, nutritional and sensory quality of shiitake mushrooms. (2021) pubmed
- Occurrence of inorganic arsenic in edible Shiitake (Lentinula edodes) products. (2014) pubmed
- Development of pH-sensitive colorimetric labels base on chitosan-agar films embedded with alizarin and cinnamaldehyde essential oil for monitoring the freshness of fresh-cut papayas and shiitake mushrooms. (2026) pubmed
- Shiitake mushroom-derived extracellular nanovesicles: Preparation, characterization, and inhibition of Caco-2 cells. (2025) pubmed
- Analysis of Volatile Aroma Components in Different Parts of Shiitake Mushroom (Lentinus edodes) Treated with Ultraviolet C Light-Emitting Diodes Based on Gas Chromatography-Ion Mobility Spectroscopy. (2024) pubmed
- Evaluation of Microbial Loads on Dried and Fresh Shiitake Mushrooms (Lentinula edodes) as Obtained from Internet and Local Retail Markets, Respectively. (2016) pubmed
- Incorporation of carbon dots into polyvinyl alcohol/corn starch based film and its application on shiitake mushroom preservation. (2024) pubmed
- Coating shiitake mushrooms (Lentinus edodes) with a polysaccharide from Oudemansiella radicata improves product quality and flavor during postharvest storage. (2021) pubmed