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The Impact Factor measures the average number of citations received in a particular year by papers published in the journal during the two preceding years. 2017 Journal Citation Reports (Clarivate Analytics, 2018) IF: 1.2 To calculate the five year Impact Factor, citations are counted in 2017 to the previous five years and divided by the source items published in the previous five years. 2017 Journal Citation Reports (Clarivate Analytics, 2018) 5-Year IF: 1.4 The Immediacy Index is the average number of times an article is cited in the year it is published. The journal Immediacy Index indicates how quickly articles in a journal are cited. Immediacy Index: 0.3 The Eigenfactor score, developed by Jevin West and Carl Bergstrom at the University of Washington, is a rating of the total importance of a scientific journal. Journals are rated according to the number of incoming citations, with citations from highly ranked journals weighted to make a larger contribution to the eigenfactor than those from poorly ranked journals. Eigenfactor: 0.00066 The Journal Citation Indicator (JCI) is a single measurement of the field-normalized citation impact of journals in the Web of Science Core Collection across disciplines. The key words here are that the metric is normalized and cross-disciplinary. JCI: 0.34 SJR: 0.274 SNIP: 0.41 CiteScore™:: 2.8 H-Index: 37

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Nonvolatile Taste Components of Culinary-Medicinal Maitake Mushroom, Grifola frondosa (Dicks.:Fr.) S.F. Gray

卷 13, 册 3, 2011, pp. 265-272
DOI: 10.1615/IntJMedMushr.v13.i3.60
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摘要

Culinary-medicinal maitake mushroom Grifola frondosa (Dicks.: Fr.) S.F. Gray mycelium was inoculated into wheat, a new product was formed after fungal fermentation, and its nonvolatile taste components were studied. Contents of crude ash, fat, fiber, and protein were higher in fruit bodies and mycelia, whereas carbohydrate contents were higher in the uninoculated and fermented wheat. Contents of total soluble sugars and polyols were 234.06, 111.70, 88.58, and 28.83 mg/g for fermented wheat, fruiting bodies, mycelia, and wheat, respectively. Contents of total free amino acids were in the descending order of mycelia > fermented wheat > fruiting bodies > wheat. Contents of total 5’-nucleotides were in the descending order: fruiting bodies > mycelia > fermented wheat > wheat. Based on the results obtained, fruiting bodies and mycelia possessed highly intense umami taste. Overall, as a result of solid-state fermentation, fermented wheat contained more taste components and a higher equivalent umami concentration than wheat did.

对本文的引用
  1. Zhang Yin, Venkitasamy Chandrasekar, Pan Zhongli, Wang Wei, Recent developments on umami ingredients of edible mushrooms – A review, Trends in Food Science & Technology, 33, 2, 2013. Crossref

  2. He Xirui, Wang Xiaoxiao, Fang Jiacheng, Chang Yu, Ning Ning, Guo Hao, Huang Linhong, Huang Xiaoqiang, Zhao Zefeng, Polysaccharides in Grifola frondosa mushroom and their health promoting properties: A review, International Journal of Biological Macromolecules, 101, 2017. Crossref

  3. Chen Yuqing, Liu Dan, Wang Dingyi, Lai Shanshan, Zhong Ruting, Liu Yuanyuan, Yang Chengfeng, Liu Bin, Sarker Moklesur Rahman, Zhao Chao, Hypoglycemic activity and gut microbiota regulation of a novel polysaccharide from Grifola frondosa in type 2 diabetic mice, Food and Chemical Toxicology, 126, 2019. Crossref

  4. Yiasmin Mst Nushrat, Islam Md. Serajul, He He, Liu Yaxian, Wang Mingming, Yang Ruijin, Hua Xiao, Purification, isolation, and structure characterization of water soluble and insoluble polysaccharides from Maitake fruiting body, International Journal of Biological Macromolecules, 164, 2020. Crossref

  5. Wu Jian-Yong, Siu Ka-Chai, Geng Ping, Bioactive Ingredients and Medicinal Values of Grifola frondosa (Maitake), Foods, 10, 1, 2021. Crossref

  6. Xiong Yu, Chen Zi-Hong, Zhang Feng-Li, Yu Zhi-Ying, Liu Bin, Zhang Chong, Zhao Li-Na, A specific selenium-chelating peptide isolated from the protein hydrolysate of Grifola frondosa, RSC Advances, 11, 17, 2021. Crossref

  7. Shrikhandia S. P. Pourush, Devi Sapna, Sumbali Geeta, Lignocellulosic Waste Management Through Cultivation of Certain Commercially Useful and Medicinal Mushrooms: Recent Scenario, in Biology, Cultivation and Applications of Mushrooms, 2022. Crossref

  8. Kour Harpreet, Kour Satwinder, Sharma Yashpal, Singh Shaveta, Sharma Isha, Kour Divjot, Yadav Ajar Nath, Bioprospecting of Industrially Important Mushrooms, in Industrially Important Fungi for Sustainable Development, 2021. Crossref

  9. Song Ying, Wan Jianing, Shang Jun-Jun, Feng Zhan, Jin Yuchang, Li Hewen, Guo Ting, Wu Ying-Ying, Bao Da-Peng, Zhang Min, Lv Litao, Liu Junjie, Yang Rui-Heng, The complete mitochondrial genome of the edible mushroom Grifola frondosa, Mitochondrial DNA Part B, 7, 1, 2022. Crossref

  10. Tripodi Farida, Falletta Ermelinda, Leri Manuela, Angeloni Cristina, Beghelli Daniela, Giusti Laura, Milanesi Riccardo, Sampaio-Marques Belém, Ludovico Paula, Goppa Lorenzo, Rossi Paola, Savino Elena, Bucciantini Monica, Coccetti Paola, Anti-Aging and Neuroprotective Properties of Grifola frondosa and Hericium erinaceus Extracts, Nutrients, 14, 20, 2022. Crossref

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