About: Production ofAgaricus brasiliensismycelium from food industry residues as a source of antioxidants and essential fatty acids

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rdf:type	Item
description	article (en) wetenschappelijk artikel (nl) article scientifique publié en 2015 (fr) наукова стаття, опублікована в травні 2015 (uk) im Mai 2015 veröffentlichter wissenschaftlicher Artikel (de)
publication date	wds:Q57614990-395F967F-4439-4B4C-97B5-B017414A6C1E
publication date	2015-05-30 00:00:00Z (xsd:dateTime)
cites work	wds:Q57614990-0ABE4CF7-415F-4C67-BB9D-2DA1CAE7F6F1 wds:Q57614990-1F40575F-1081-4AEE-B0E8-52CC45AFD696 wds:Q57614990-2AF444BF-53D8-4501-B66E-B1F70DBDCBF7 wds:Q57614990-434BC70E-1578-46A2-8E6C-E586C3255081 wds:Q57614990-446EE1C9-2C6B-4F1B-BD7A-DCFE89D2B14D wds:Q57614990-4A301FDD-AE05-4A9C-9CB5-F309C3A24820 wds:Q57614990-4AC51EBE-B4D3-4295-8932-5E6156910863 wds:Q57614990-6E40FAC1-BAC1-40D0-ACBA-F319F24A2E3D wds:Q57614990-8B1AFCC8-6985-4CD9-8612-BB89A0044B72 wds:Q57614990-8D298CED-E797-48B3-BED2-A53A329F0D67 wds:Q57614990-A031A308-6DCB-44FD-BECE-464BDB10A4C3 wds:Q57614990-B14EB83F-569D-49AC-86CC-643F08176A3F wds:Q57614990-B591A98B-F93D-4B76-B348-C4FCF9CB732E wds:Q57614990-B63C944F-A010-4DE1-AEBA-454A6BE6BD28 wds:Q57614990-C1504549-2468-4D4A-8349-19E97967FCB2 wds:Q57614990-C50D585C-B24E-4D9F-9F70-3D08401D501E wds:Q57614990-D63721DF-DA83-46C6-83A2-3A1495175501 wds:Q57614990-EFCF9C54-9C59-4456-8ED3-18CA4D1472A9
cites work	The Medicinal Mushroom Agaricus blazei Murrill: Review of Literature and Pharmaco-Toxicological Problems Bioactives of fruiting bodies and submerged culture mycelia of Agaricus brasiliensis (A. blazei) and their antioxidant properties Phenolics and Antioxidant Activity of Mushroom Leucopaxillus giganteus Mycelium at Different Carbon Sources Medicinal mushrooms as a source of antitumor and immunomodulating polysaccharides Antioxidant Determinations by the Use of a Stable Free Radical Fatty acid and sugar compositions, and nutritional value of five wild edible mushrooms from Northeast Portugal Fatty acid compositions of six wild edible mushroom species Biotechnological advantages of laboratory-scale solid-state fermentation with fungi Chromatographic and electrophoretic methods for analysis of superoxide dismutases Chemical composition and nutritional value of European species of wild growing mushrooms: A review Antioxidant activity and total phenolic content of Agaricus brasiliensis (Agaricus blazei Murril) in two stages of maturity First report on isolation of methyl gallate with antioxidant, anti-HIV-1 and HIV-1 enzyme inhibitory activities from a mushroom (Pholiota adiposa). Antioxidant property of edible mushrooms collected from Ethiopia. Influence of barley variety and malting process on lipid content of malt Biomass and Sterol Production from Vegetal Substrate Fermentation UsingAgaricus brasiliensis Effects of copper on induction of thiol-compounds and antioxidant enzymes by the fruiting body of Oudemansiella radicata. Fumigation with essential oils improves sensory quality and enhanced antioxidant ability of shiitake mushroom (Lentinus edodes). The fatty acid profile in different wheat cultivars depending on the level of contamination with microscopic fungi.
author name string	wds:Q57614990-2880D4C0-538B-4AA4-9012-4BCE318EB996 wds:Q57614990-604A445D-FB60-490B-80FB-0EF22AED210D wds:Q57614990-8B4A5012-D6AF-4672-8A16-986D27C7AC91 wds:Q57614990-95EF7313-714C-49BC-B063-F14383688407 wds:Q57614990-961BFC63-9686-410D-AEB4-3C3B58349733 wds:Q57614990-B95536AB-D137-42C3-9408-F2B96B43367F wds:Q57614990-BC1D9785-9503-4BBF-BC2D-1EC1230B986D wds:Q57614990-F2A93618-8688-44DF-A64A-C985293725D8 wds:Q57614990-F63D8515-0089-45CA-8DE7-AA628F2D0D29
author name string	Marcos N. Eberlin Vanessa Sovrani Alexandra Christine Helena F. Sawaya Begoña G. C. López Eduardo M. Schmidt Herta S. Dalla Santa João B. Mokochinski Pedro Pablo González-Borrero Yohandra R. Torres
rdfs:label	Production ofAgaricus brasiliensismycelium from food industry residues as a source of antioxidants and essential fatty acids (en) Production ofAgaricus brasiliensismycelium from food industry residues as a source of antioxidants and essential fatty acids (nl)
skos:prefLabel	Production ofAgaricus brasiliensismycelium from food industry residues as a source of antioxidants and essential fatty acids (en) Production ofAgaricus brasiliensismycelium from food industry residues as a source of antioxidants and essential fatty acids (nl)
name	Production ofAgaricus brasiliensismycelium from food industry residues as a source of antioxidants and essential fatty acids (en) Production ofAgaricus brasiliensismycelium from food industry residues as a source of antioxidants and essential fatty acids (nl)
title	wds:Q57614990-865B2756-DF6B-4C5E-9335-9D4D101E03CC
title	Production ofAgaricus brasiliensismycelium from food industry residues as a source of antioxidants and essential fatty acids (en)
page(s)	wds:Q57614990-AD711FBF-3A14-4513-8C5E-1A379A099FCB
page(s)	2052-2058
instance of	wds:Q57614990-A193E522-191B-47EF-A800-620FBDF7AAED
instance of	scholarly article
published in	wds:Q57614990-46307188-8409-468D-B36C-51D7E205280E
published in	International Journal of Food Science and Technology
issue	wds:Q57614990-3ECFE6BD-2768-4DD4-9F1B-520CC5C1C990
volume	wds:Q57614990-056ADD81-FB08-43EF-835F-8DEA38909C71
issue	9
volume	50
DOI	wds:Q57614990-F42AFEBB-3538-4D76-8C2F-9CFE426BF2F4
DOI	http://dx.doi.org/10.1111/IJFS.12861
DOI	10.1111/IJFS.12861
is about of	https://www.wikidata.org/wiki/Special:EntityData/Q57614990
is cites work of	Photoacoustic spectroscopy applied to the direct detection of bioactive compounds in Agaricus brasiliensis mycelium. Physical, Predictive Glycaemic Response and Antioxidative Properties of Black Ear Mushroom (Auricularia auricula) Extrudates
is cites work of	wds:Q47279851-36CCC67E-4C69-444F-B521-733E877302C9 wds:Q46340620-F8662B0A-EAFE-4083-8D68-26134490A72B

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