Mushroom consumption has grown extraordinarily owing to their high nutritional value,
desirable taste, and aroma. Mushrooms continue generating lots of interest chiefly in their …

Wild mushrooms are a vital source of income and nutrition for many poor communities and
of value to recreational foragers. Literature relating to the edibility of mushroom species …

Edible mushrooms are fungi that can be seen with the naked eye and are relatively easy to
gather by hand. This review article highlights the health benefit and the biochemistry of …

In this work, we investigated whether coating fresh shiitake mushrooms with a
polysaccharide isolated from Oudemansiella radicata (ORWP) would impact key quality …

Microorganisms including actinomycetes, archaea, bacteria, fungi, yeast, and microalgae
are an auspicious source of vital bioactive compounds. In this review, the existing research …

Background Korean traditional food (KTF), originated from ancestral agriculture and the
nomadic traditions of the Korean peninsula and southern Manchuria, is based on healthy …

Cancer incidence rates are on the increase worldwide. The most common brain cancer in
adults is glioblastoma. Currently available treatment modalities are limited and natural …

Mushrooms belong to the family “Fungi” and became famous for their medicinal properties
and easy accessibility all over the world. Because of its pharmaceutical properties, including …

The content of major-and trace elements in wild-growing mushrooms has been subject to
numerous studies, but the data on long-term trends in this regard are scarce. The aim of …

Phellinus spp. is one of the largest genera of Hymenochaetaceae with approximately 220
species, such as P. vaninii, P. buamii, P. linteus, and P. igniarius, these species are …