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1. An understanding of the changes in water holding capacity of rehydrated shiitake mushroom (Lentinula edodes) from cell wall, cell membrane and protein.
2. Effect of postharvest storage time on quality characteristics of explosion puffing dried whole shiitake mushroom (Lentinula edodes) crisps.
3. Enzymatic formation of gold nanoparticles by submerged culture of the basidiomycete Lentinus edodes.
4. Effects of fermentation with Lactobacillus fermentum 21828 on the nutritional characteristics and antioxidant activity of Lentinus edodes liquid.
5. Screening candidate genes related to volatile synthesis in shiitake mushrooms and construction of regulatory networks to effectively improve mushroom aroma.
6. Relationship between flavor and energy status in shiitake mushroom (Lentinula edodes) harvested at different developmental stages.
7. Analysis of volatile compounds of Lentinula edodes grown in different culture substrate formulations.
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