Volatile Components of Phellinus linteus from Different Areas |
Jang, Eun-Young
(Department of Food Science and Nutrition, Dongeui University)
Im, Sung-Im (Research Institute of Life Sciences, Dongeui University) Jeong, Yong-Kee (Department of Life Science and Biotechnology, Dongeui University) Choi, Sung-Hee (Department of Food Science and Nutrition, Dongeui University) |
1 | Kawakami M, Yamamishi T, Kobayashi A. Flavor constituents of microbial-fermented teas chinese-Zhuan-cha and Koku-cha. Nippon Nogeikagaku Kaishi 61: 457-465 (1987) DOI |
2 | Macleod AJ, Panchasara SD. Volatile aroma components, particularly glucosinolate products, of cooked edible mushroom (Agaricus bisporus) and cooked dried mushroom. Phytochemistry 22: 705- 709 (1983) DOI ScienceOn |
3 | Ahn JS, Kim ES, Park ES. Studies on the volatile components of edible mushroom (Lentinus edodes) of Korea. J. Korean Soc. Food Nutr. 16: 328-332 (1987) 과학기술학회마을 |
4 | Nickerson GB, Likens ST. Gas chromatographic evidence for the occurrence of hop oil components in beer. J. Chromatogr, 21: 1-5 (1966) DOI ScienceOn |
5 | Kawakami M. Yamanishi T, Kobayashi A, Shibamoto M. Characteristic phenolic compounds in fungal fermented tea proceedings of ISTS. Shizuoka, Japan. pp. 95-99 (1991) |
6 | Picardi SM, Issenberg P. Investigation of some volatile constituents of mushrooms (Agaricus bisporus): Changes which occur during heating. J. Agric. Food Chem. 21: 959-962 (1973) DOI |
7 | Song CH, Ra KS, Yang BK, Jeon YJ. Immunostimulating activity of Phellinus linteus. Korean J. Mycol. 26: 86-90 (1998) |
8 | Ahn JS, Kim SK, Park ES. Studies on the volatile components of edible mushroom (Agaricus bisporus) of Korea. J. Korean Soc. Food Nutr. 16: 333-336 (1987) 과학기술학회마을 |
9 | Kubota K, Morimitsu Y. Shokuhingaku. Tokyo Kagakudouzinn, Tokyo, Japan. pp. 70-101 (2003) |
10 | Kameoka H, Higuchi M. The constituents of the steam volatile oil from Lentinus edodes Sing (Cortinellus shiitake P. Henn.). Agric. Biol. Chem. 50: 185-186 (1976) |
11 | Ahn JS, Lee KH. Studies on the volatile aroma components of edible mushroom (Tricholoma matsutake) of Korea. J. Korean Soc. Food Nutr. 15: 253-257 (1986) 과학기술학회마을 |
12 | Chung KS, Kim SS, Kim HS, Han MW, Kim BK. Antitumor activity of Kp, a protein-polysaccharide from the mycelial culture of Phellinus linteus. J. Pharm. Soc. Korean 38, 158-165 (1994) 과학기술학회마을 |
13 | Lee JW, Baek SJ, Bang KW, Kang SW, Kang SM, Kim BY, Ha IS. Biological activities of polysaccharide extracted from the fruit body and cultured mycelia of Phellinus linteus IY001. Korean J. Food Sci. Technol. 32: 726-735 (2000) 과학기술학회마을 |
14 | Ikegawa T, Nakanishi M, Uehara N, Chihara G. Fukuoka F. Antitumor action of some basidiomycetes, especially Phellinus linteus. Gann. 59: 155-157 (1968) |
15 | Kim KH, Chang MW, Park KY, Rhee SH, Rhew TH, Sunwoo YI. Effect of phytol and small water dropwort extract on the T subset in the sarcoma 180-transplanted mice. J. Korean Soc. Food Nutr. 22: 405-411(1993) |
16 | Ahn JS, Lee KH. Studies on the volatile aroma components of edible mushroom (Pleurotus ostreatus) of Korea. J. Korean Soc. Food Nutr. 15: 258-262 (1986) 과학기술학회마을 |
17 | Pratt S, Matthews K. Superfoods Rx. Harpercollins, New York, USA. pp.84-97 (2004) |
18 | Jung ST, Hong JS. Changes of volatile components of Pleurotus sajor-caju during storage. Korean J. Mycol. 19: 292-298 (1991) 과학기술학회마을 |
19 | Choi KS, Choi BY, Park HK, Kim JH, Park JS, Yoon CN. Flavor components of Artemisia Lavandulaefolia DC. Korean J. Food Sci. Technol. 20:774-779 (1988) |
20 | Cronin DA, Ward MK. The characterisation of some mushroom volatiles. J. Sci. Food Agric. 22: 477-480 (1971) DOI |
21 | Lee JH, Cho SM, Song KS, Hong ND, Yoo ID. Characterization of carbohydrate-peptide linkage of acidic heteroglycopeptide with immuno-stimulating activity from mycelium of Phellinus linteus. Chem. Pharm. Bull. 44: 1093-1095 (1996) DOI ScienceOn |