Comparative Analysis of Polysaccharide and Nutritional Composition of Biological and Industrial-Scale Cultivated Pleurotus ostreatus Mushrooms for Functional Food and Nutraceutical Applications
Helena Araújo-Rodrigues(Universidade Católica Portuguesa), Manuela Pintado(Universidade Católica Portuguesa), Víctor de Freitas(Universidade do Porto), Manuela Amorim(Universidade Católica Portuguesa), Freni K. Tavaria(Universidade Católica Portuguesa), João B. Relvas(Universidade do Porto)
Cited by 3
Related Papers
Carob bean (Ceratonia siliqua L.): A new perspective for functional food
|Trends in Food Science & Technology|2021|150
An Overview on Mushroom Polysaccharides: Health-promoting Properties, Prebiotic and Gut Microbiota Modulation Effects and Structure-function Correlation
|Carbohydrate Polymers|2024|110
Microglia Dysfunction Caused by the Loss of Rhoa Disrupts Neuronal Physiology and Leads to Neurodegeneration
|Cell Reports|2020|91
Caveolin-1–mediated internalization of the vitamin C transporter SVCT2 in microglia triggers an inflammatory phenotype
|Science Signaling|2017|78
The Health-promoting Potential of Edible Mushroom Proteins
|Current Pharmaceutical Design|2022|59