Ten truffle species of Tuber and Terfezia genera were chemical characterized, assessing
their proximate composition, individual nutrient compounds and some bioactive molecules …

The factors that vary the aroma of Tuber magnatum fruiting bodies are poorly understood.
The study determined the headspace aroma composition, sensory aroma profiles, maturity …

A supercritical fluid extraction methodology was used to extract flavoring and bioactive
compounds from truffles. Some parameters such as CO 2 flow rate (1–3 mg/mL), extraction …

As the main component of truffles, polysaccharides have a variety of biological activities
such as anti‐oxidation, anti‐tumor, and hypoglycemic activity, and these activities are …

Truffles are among the most highly prized edible fungi worldwide. They also constitute
complex microhabitats harboring a high diversity of microorganisms, being therefore real …

Fungi are a huge source of unexplored bioactive compounds. Owing to their biological
activities, several fungi have shown commercial application in the health industry. Tuber …

Submerged fermentation of Tuber borchii and T. maculatum was performed to produce
mycelia towards evaluating their bioactive potential and probable toxicity. Truffle mycelia …

Background Reproducibility of reported antibacterial activities of plant extracts has long
remained questionable. Although plant-related factors should be well considered in serious …

There are huge resource reserves of wild edible fungi richer in their varieties in Yunnan
Province which is located on plateau of low latitude and possesses unique various climate …

The molecular and biofunctional properties of protein and phenolic fractions in edible truffles
remain largely unknown. This study examined the effect of ultrasonication on the contents …