176
Bisen PS, Baghel RK, Sanodiya BS, Thakur GS, Prasad GBKS (2010) Lentinus edodes : a macrofungus with pharmacological activities. Curr Med Chem 17:2419–2430
Bohn JA, BeMiller JN (1995) (1→3)-β-D-glucans as biological response modifiers: a review
of structure-functional activity relationships. Carbohydr Polym 28:3–14. https://doi.
org/10.1016/0144- 8617(95)00076- 3
Butler MJ, Day AW (1998) Fungal melanins: a review. Can J Microbiol 44:1115–1136
Chang ST, Miles PG (1991) World production of edible mushrooms. Mushroom J 504:15–18
Charpentier BA, Sevenants MR, Sanders RA (1986) The shelf life of foods and beverages. DevFood-Sci Amsterdam: Elsevier Scientific Pub Co 12:413–433
Chen CC, Ho CT (1986a) High-performance liquid chromatographic determination of cyclic sulfur compounds of Shiitake mushroom (Lentinus edodes Sing.). J Chromatogr A 356:455–459
Chen CC, Ho CT (1986b) Identification of sulfurous compounds of shiitake mushroom (Lentinus
edodes Sing.). J Agric Food Chem 34:830–833
Chen CC, Chen SD, Chen JJ, Wu CM (1984) Effects of pH value on the formation of volatiles of
shiitake (Lentinus edodes), an edible mushroom. J Agric Food Chem 32:999
Chen W, Li W, Yang Y, Yu H, Zhou S, Feng J, Li X, Liu Y (2015) Analysis and evaluation of tasty
components in the pileus and stipe of Lentinula edodes at different growth stages. J Agric Food
Chem 63:795–801. https://doi.org/10.1021/jf505410a
Chen L, Gong Y, Cai Y, Liu W, Zhou Y, Xiao Y, Xu Z, Liu Y, Lei X, Wang G, Guo M, Ma X,
Bian Y (2016) Genome sequence of the edible cultivated mushroom Lentinula edodes
(Shiitake) reveals insights into lignocellulose degradation. PLoS One 11:e0160336. https://doi.
org/10.1371/journal.pone.0160336
Chibata I, Okumura K, Takeyama S, Kotera K (1969) Lentinacin: a new hypocholesterolemic
substance in Lentinus edodes. Experientia 25:1237–1238. https://doi.org/10.1007/bf01897467
Choi Y, Lee SM, Chun J, Lee HB, Lee J (2006) Influence of heat treatment on the antioxidant
activities and polyphenolic compounds of Shiitake (Lentinus edodes) mushroom. Food Chem
99:381–387. https://doi.org/10.1016/j.foodchem.2005.08.004
Cronine DA, Ward MK (1971) The characterisation of some mushroom volatiles. J Sci Food Agric
22:477–479. https://doi.org/10.1002/jsfa.2740220912
Dermiki M, Phanphensophon N, Mottram DS, Methven L (2013) Contributions of non-volatile
and volatile compounds to the umami taste and overall flavour of shiitake mushroom extracts
and their application as flavour enhancers in cooked minced meat. Food Chem 141:77–83.
https://doi.org/10.1016/j.foodchem.2013.03.018
Farook VA, Khan SS, Manimohan P (2013) A checklist of agarics (gilled mushrooms) of Kerala
state, India. Mycosphere 4:97–131. https://doi.org/10.5943/mycosphere/4/1/6
Florence EJM, Yesodharan K (2000) Macrofungal flora of Peechi-Vazhani Wildlife Sanctuary.
[KFRI Research Report no. 191.] Kerala: Kerala Forest Research Institute Peechi, Kerala,
India, 43pp
Fujii T, Maeda H, Suzuki F, Ishida N (1978) Isolation and characterization of a new antitumor polysaccharide, KS-2 extracted from culture mycelia of Lentinus edodes. J Antibiot 31:1079–1090.
https://doi.org/10.7164/antibiotics.31.1079
Gao S, Huang Z, Feng X, Bian Y, Huang W, Liu Y (2020) Bioconversion of rice straw agroresidues by Lentinula edodes and evaluation of non-volatile taste compounds in mushrooms.
Sci Rep 10:1814. https://doi.org/10.1038/s41598- 020- 58778- x
Gavahian M, Cullen PJ (2019) Cold plasma as an emerging technique for mycotoxin-free food:
efficacy, mechanisms, and trends. Food Rev Intl 36:193–214. https://doi.org/10.1080/8755912
9.2019.1630638
Gavahian M, Chu YH, Khaneghah AM, Barba FJ, Misra NN (2018) A critical analysis of the
cold plasma induced lipid oxidation in foods. Trends Food Sci Technol 77:32–41. https://doi.
org/10.1016/j.tifs.2018.04.009
Gavahian M, Khaneghah AM (2019) Cold plasma as a tool for the elimination of food contaminants: Recent advances and future trends. Crit Rev Food Sci Nutr 1–12. https://doi.org/10.108
0/10408398.2019.1584600
R. Salwan et al.
Bisen PS, Baghel RK, Sanodiya BS, Thakur GS, Prasad GBKS (2010) Lentinus edodes : a macrofungus with pharmacological activities. Curr Med Chem 17:2419–2430
Bohn JA, BeMiller JN (1995) (1→3)-β-D-glucans as biological response modifiers: a review
of structure-functional activity relationships. Carbohydr Polym 28:3–14. https://doi.
org/10.1016/0144- 8617(95)00076- 3
Butler MJ, Day AW (1998) Fungal melanins: a review. Can J Microbiol 44:1115–1136
Chang ST, Miles PG (1991) World production of edible mushrooms. Mushroom J 504:15–18
Charpentier BA, Sevenants MR, Sanders RA (1986) The shelf life of foods and beverages. DevFood-Sci Amsterdam: Elsevier Scientific Pub Co 12:413–433
Chen CC, Ho CT (1986a) High-performance liquid chromatographic determination of cyclic sulfur compounds of Shiitake mushroom (Lentinus edodes Sing.). J Chromatogr A 356:455–459
Chen CC, Ho CT (1986b) Identification of sulfurous compounds of shiitake mushroom (Lentinus
edodes Sing.). J Agric Food Chem 34:830–833
Chen CC, Chen SD, Chen JJ, Wu CM (1984) Effects of pH value on the formation of volatiles of
shiitake (Lentinus edodes), an edible mushroom. J Agric Food Chem 32:999
Chen W, Li W, Yang Y, Yu H, Zhou S, Feng J, Li X, Liu Y (2015) Analysis and evaluation of tasty
components in the pileus and stipe of Lentinula edodes at different growth stages. J Agric Food
Chem 63:795–801. https://doi.org/10.1021/jf505410a
Chen L, Gong Y, Cai Y, Liu W, Zhou Y, Xiao Y, Xu Z, Liu Y, Lei X, Wang G, Guo M, Ma X,
Bian Y (2016) Genome sequence of the edible cultivated mushroom Lentinula edodes
(Shiitake) reveals insights into lignocellulose degradation. PLoS One 11:e0160336. https://doi.
org/10.1371/journal.pone.0160336
Chibata I, Okumura K, Takeyama S, Kotera K (1969) Lentinacin: a new hypocholesterolemic
substance in Lentinus edodes. Experientia 25:1237–1238. https://doi.org/10.1007/bf01897467
Choi Y, Lee SM, Chun J, Lee HB, Lee J (2006) Influence of heat treatment on the antioxidant
activities and polyphenolic compounds of Shiitake (Lentinus edodes) mushroom. Food Chem
99:381–387. https://doi.org/10.1016/j.foodchem.2005.08.004
Cronine DA, Ward MK (1971) The characterisation of some mushroom volatiles. J Sci Food Agric
22:477–479. https://doi.org/10.1002/jsfa.2740220912
Dermiki M, Phanphensophon N, Mottram DS, Methven L (2013) Contributions of non-volatile
and volatile compounds to the umami taste and overall flavour of shiitake mushroom extracts
and their application as flavour enhancers in cooked minced meat. Food Chem 141:77–83.
https://doi.org/10.1016/j.foodchem.2013.03.018
Farook VA, Khan SS, Manimohan P (2013) A checklist of agarics (gilled mushrooms) of Kerala
state, India. Mycosphere 4:97–131. https://doi.org/10.5943/mycosphere/4/1/6
Florence EJM, Yesodharan K (2000) Macrofungal flora of Peechi-Vazhani Wildlife Sanctuary.
[KFRI Research Report no. 191.] Kerala: Kerala Forest Research Institute Peechi, Kerala,
India, 43pp
Fujii T, Maeda H, Suzuki F, Ishida N (1978) Isolation and characterization of a new antitumor polysaccharide, KS-2 extracted from culture mycelia of Lentinus edodes. J Antibiot 31:1079–1090.
https://doi.org/10.7164/antibiotics.31.1079
Gao S, Huang Z, Feng X, Bian Y, Huang W, Liu Y (2020) Bioconversion of rice straw agroresidues by Lentinula edodes and evaluation of non-volatile taste compounds in mushrooms.
Sci Rep 10:1814. https://doi.org/10.1038/s41598- 020- 58778- x
Gavahian M, Cullen PJ (2019) Cold plasma as an emerging technique for mycotoxin-free food:
efficacy, mechanisms, and trends. Food Rev Intl 36:193–214. https://doi.org/10.1080/8755912
9.2019.1630638
Gavahian M, Chu YH, Khaneghah AM, Barba FJ, Misra NN (2018) A critical analysis of the
cold plasma induced lipid oxidation in foods. Trends Food Sci Technol 77:32–41. https://doi.
org/10.1016/j.tifs.2018.04.009
Gavahian M, Khaneghah AM (2019) Cold plasma as a tool for the elimination of food contaminants: Recent advances and future trends. Crit Rev Food Sci Nutr 1–12. https://doi.org/10.108
0/10408398.2019.1584600
R. Salwan et al.