ArticleFoods (Basel, Switzerland)2023
Changes in the Physical Properties and Volatile Odor Characteristics of Shiitake Mushrooms (
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
4 citing papers in PubMed.
- Chemical composition of Deverra scoparia essential oil under different drying conditions and its insecticidal properties against Parlatoria blanchardi (Hemiptera: Diaspididae).Journal of insect science (Online) · 2026Article
- Influence of Drying Methods on the Morphological Features, Microstructural Properties, and Antioxidant Performance ofJournal of fungi (Basel, Switzerland) · 2025Article
- Effect of Different Drying Methods on the Quality ofFoods (Basel, Switzerland) · 2024Article
- Disentangling the Tissue-Specific Variations of Volatile Flavor Profiles of theFoods (Basel, Switzerland) · 2023Article
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Authors and funding
7 authors.
Funding
Abstract
The effects of far infrared radiation drying (FID) on physical properties (drying kinetics, color, shrinkage ratio, rehydration ratio, and microstructural characterization) and volatile odor characteristics (volatile odor profile distinction and volatile compounds) of shiitake mushrooms were evaluated in this study. During the FID, the drying time decreased with the increase in drying temperature, and it had a less significant effect in the lower temperature range. The increase in drying temperature led to increasing shrinkage and collapse in the microstructure, resulting in a decreased rehydration rate and highlighting the influence of microstructure characteristics on macroscopic properties. Higher drying temperatures employed in the FID process were found to be associated with a decreasing
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