Fungi

Exploring mushroom diversity: systematics and chemical insights. - Basic mushroom extracts. - Fungal polysaccharides: purification and characterization. - Extraction strategy for enhancing solubility of mushroom polysaccharide extracts: From insoluble fractions to bioactive compounds. - Mushroom Phenolic Compounds: Identification, Quantification and Biological Properties. - Extraction and measurement of ergosterol in mushroom and mushroom substrate. - Identification of aromas and VOC in solid state fermented foods. - Multimycotoxin analysis in grains by UHPLC-MS/MS. - Analysis of mineral elements contents in fungi. - Fungal characterization and identification: genomic and transcriptomic approaches. - Study of the anti-inflammatory potential of mushrooms. - Evaluating prebiotic potential. - Antimicrobial compounds in mushrooms and methods to evaluate them. - Functional flours from Agaricus bisporus stem waste. - Mushroom and their co-products as flavor enhancers in salt-reduced food. - Edible mushroom-based films and coatings: properties, development and applications. - Mushroom-based edible films and coatings with nanointegration. - Fungal-based foods beyond mushrooms: traditional practices and modern innovations. - Filamentous fungi for the valorization of plant-based foods and by-products: Protocols and Applications. - Rhizopus oligosporus and the evolution of tempeh from tradition to modern uses. - Production of neurosporaxanthin-rich extract from Fusarium fujikuroi with potential uses as food or feed additive.