ArticleCurrent research in food science2024
GastronOmics: Edibility and safety of mycelium of the oyster mushroom
Article in Current research in food science, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 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.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
6 citing papers in PubMed.
- Mycotoxins in Basidiomycete Mycelium and Fruiting Bodies: Implications for Eu Novel Food Assessment and Selected International Regulatory Frameworks.Comprehensive reviews in food science and food safety · 2026Review
- Biochemical Composition, Nutritional Profile, Bioactive Compound Content, Antioxidant Activity, and Technological Potential of Mycelium fromMolecules (Basel, Switzerland) · 2026Article
- Blue-Light Exposure Enhances Productivity, Total Phenolic Content, and Sensory Attributes in Edible Mushrooms: A Multispecies Study.Plant foods for human nutrition (Dordrecht, Netherlands) · 2026Article
- Urban mushroom farming for future foods: safety considerations and nutritional benefits.Sustainable microbiology · 2026Review
- Genomic, Proteomic, and Biochemical Study ofJournal of agricultural and food chemistry · 2025Article
- Antioxidant capacities and non-volatile metabolites changes after solid-state fermentation of soybean using oyster mushroom (Frontiers in nutrition · 2024Article
Corrections and comments
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Authors and funding
10 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Food production is one of the most environmentally damaging human activities. In the face of climate change, it is essential to rethink our dietary habits and explore potential alternative foods catering both towards human and planetary needs. Fungal mycelium might be an attractive alternative protein source due to its rapid growth on sustainable substrates as well as promising nutritional and organoleptic properties. The natural biodiversity of filamentous fungi is vast and represents an untapped reservoir for food innovation. However, fungi are known to produce bioactive compounds that may affect human health, both positively and negatively. To narrow the search for safe and culinarily attractive fungal species, mycelia of edible fruiting-body forming fungi provide a promising starting point. Here, we explore whether the culinary attractiveness and safety of the commonly eaten mushroom,
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Registered trials
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