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Wu Z, Meenu M, Xu B. Nutritional value and antioxidant activity of Chinese black truffle (Tuber indicum) grown in different geographical regions in China. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110226] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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Ma N, Pei F, Yu J, Wang S, Ho CT, Su K, Hu Q. Valid evaluation of volatile flavor composition of fresh and dehydrated Tuber indicum with different drying methods. CYTA - JOURNAL OF FOOD 2018. [DOI: 10.1080/19476337.2017.1413011] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Ning Ma
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing University of Finance and Economics, Nanjing, China
- College of Food Science and Technology/Key Laboratory of Edible Mushroom Processing, Ministry of Agriculture, Nanjing Agricultural University, Nanjing, China
| | - Fei Pei
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing University of Finance and Economics, Nanjing, China
| | - Jie Yu
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing University of Finance and Economics, Nanjing, China
| | - Siyu Wang
- Department of Food Science, Rutgers University, New Brunswick, NJ, USA
| | - Chi-Tang Ho
- Department of Food Science, Rutgers University, New Brunswick, NJ, USA
| | - Kaimei Su
- Biotechnology and Genetic Germplasm Institute, Yunnan Academy of Agricultural Sciences, Kunming, China
| | - Qiuhui Hu
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing University of Finance and Economics, Nanjing, China
- College of Food Science and Technology/Key Laboratory of Edible Mushroom Processing, Ministry of Agriculture, Nanjing Agricultural University, Nanjing, China
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