Relevant bibliographies by topics / Gelam mushroom

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  1. Journal articles

Academic literature on the topic 'Gelam mushroom'

Author: Grafiati
Published: 3 June 2025
Last updated: 31 July 2025

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Journal articles on the topic "Gelam mushroom"

1

Mohd, Hafis Yuswan, On Yue-Yuan, Tan Ying-Ju, et al. "Nutritional and Molecular Analysis of Wild Edible Gelam Mushroom (Boletus sp.) from Kelantan, Malaysia." Journal of Advances in Biology & Biotechnology 13, no. 3 (2017): 1–7. https://doi.org/10.9734/JABB/2017/33701.

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<strong>Aims: </strong>To conduct nutritional and molecular analysis of Gelam mushroom which is believed to have contained medicinal properties. <strong>Place and Duration of Study: </strong>School of Biosciences and Biotechnology, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, between 2012 and 2014. <strong>Methodology: </strong>The fruiting body of Gelam mushroom was collected from Bachok, Kelantan. Proximate composition and mineral content of the fruiting body of this mushroom was analyzed according to the guidelines of Association of Official Analytical Chemists and Ala
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Yuswan, Mohd, Yue-Yuan On, Ying-Ju Tan, et al. "Nutritional and Molecular Analysis of Wild Edible Gelam Mushroom (Boletus sp.) from Kelantan, Malaysia." Journal of Advances in Biology & Biotechnology 13, no. 3 (2017): 1–7. http://dx.doi.org/10.9734/jabb/2017/33701.

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3

Yuswan, M. H. M. Y., Jameel R. Al-Obaidi, A. Rahayu, S. Sahidan, F. Shazrul, and D. Fauzi. "New Bioactive Molecules with Potential Antioxidant Activity from Various Extracts of Wild Edible Gelam Mushroom (<i>Boletus</i> spp.)." Advances in Bioscience and Biotechnology 06, no. 04 (2015): 320–29. http://dx.doi.org/10.4236/abb.2015.64031.

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4

Shi, Lei, Zhanchen Wei, Haohai You, et al. "OMC-YOLO: A Lightweight Grading Detection Method for Oyster Mushrooms." Horticulturae 10, no. 7 (2024): 742. http://dx.doi.org/10.3390/horticulturae10070742.

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In this paper, a lightweight model—OMC-YOLO, improved based on YOLOv8n—is proposed for the automated detection and grading of oyster mushrooms. Aiming at the problems of low efficiency, high costs, and the difficult quality assurance of manual operations in traditional oyster mushroom cultivation, OMC-YOLO was improved based on the YOLOv8n model. Specifically, the model introduces deeply separable convolution (DWConv) into the backbone network, integrates the large separated convolution kernel attention mechanism (LSKA) and Slim-Neck structure into the Neck part, and adopts the DIoU loss funct
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Naafilah, Inas, Putri Ayu Lestari Ningrum, and Firman Muhammad Basar. "PENGEMBANGAN EKONOMI KREATIF KULINER BERBAHAN DASAR JAMUR TIRAM DENGAN KEMASAN GELAS SEBAGAI INOVASI KREATIF." Seminar Nasional Pariwisata dan Kewirausahaan (SNPK) 3 (May 16, 2024): 295–303. http://dx.doi.org/10.36441/snpk.vol3.2024.232.

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Pengembangan Ekonomi Kreatif Kuliner Berbahan Dasar Jamur Tiram (Pleurotus Ostreatus) dengan Kemasan Gelas Sebagai Inovasi Kreatif, Eat.glass by Ai merupakan projek usaha makanan yang menjual produk Rice Chicken Mushroom varian spicy chili dan teriyaki yang mengusung konsep makan dengan rasa baru yaitu menggunakan kemasan gelas yang praktis dan simpel. Pemasaran produksi dilakukan dengan cara promosi secara langsung dan tidak langsung. Bahan dalam pengolahan Rice Chicken Mushroom yaitu beras, jamur tiram, fillet dada ayam, selada keriting, kol, dan bumbu seperti garam, lada, gula. Pengolahanny
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Almeida, Marcio Rodrigues de, Giovanni Modesto Vieira, Carlos Henrique Guimarães Jr., Mustapha Amad Neto, and Ravindra Nanda. "Emprego racional da Biomecânica em Ortodontia: "arcos inteligentes"." Revista Dental Press de Ortodontia e Ortopedia Facial 11, no. 1 (2006): 122–56. http://dx.doi.org/10.1590/s1415-54192006000100016.

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A versatilidade biomecânica propiciada pelos "arcos inteligentes" ("smart archwires") permite estratégias para cada tipo de má oclusão, diferenciada por nuances terapêuticas, que por sua vez geram um melhor controle do caso clínico. Os arcos multifuncionais (Arco de intrusão de nitinol CIA® e arco de retração Mushroom Loop®) foram idealizados no intuito de simplificar o atendimento clínico do ortodontista que, municiado de recursos diagnósticos apropriados e sólidos, os utiliza como uma ótima alternativa entre as disponíveis para a resolução dos problemas e expectativas dos pacientes. Com o pr
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7

Silva, Catharina Gabriel Oioli Rodrigues da, Olívia Gomes Martins, Márcio Gonçalves Campos, and Meire Cristina Nogueira de Andrade. "SUBSTRATO PÓS-COLHEITA DE COGUMELO DO SOL NA PRODUÇÃO DE CHICÓRIA." ENERGIA NA AGRICULTURA 37, no. 1 (2022): 20–29. http://dx.doi.org/10.17224/energagric.2022v37n1p20-29.

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SUBSTRATO PÓS-COLHEITA DE COGUMELO DO SOL NA PRODUÇÃO DE CHICÓRIA CATHARINA GABRIEL OIOLI RODRIGUES DA SILVA1, OLÍVIA GOMES MARTINS2, MARCIO GONÇALVES CAMPOS3, MEIRE CRISTINA ANDRADE CASSIMIRO DA SILVA4 1 Faculdade Gran Tietê, Av. 15 de Novembro, 125 - Centro, 17340-000, Barra Bonita, SP, Brasil. E-mail: catharinagabrieloiolirodrigues@gmail.com 2 Faculdade de Ciências Agronômicas, Universidade Estadual Paulista “Júlio de Mesquita Filho”, Av. Universitária, 3780 - Altos do Paraíso, 18610-034, Botucatu, SP, Brasil. E-mail: oliviagmartins@gmail.com 3 Faculdade Gran Tietê, Av. 15 de Novembro, 125
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Muhandri, Tjahja, Sarah Diana Yulianti, and Elis Nina Herliyana. "Karakteristik Pengeringan Jamur Tiram (Pleurotus ostreatus var. florida) Menggunakan Pengering Tipe Fluidized Bed Drier." Agritech 37, no. 4 (2018): 420. http://dx.doi.org/10.22146/agritech.10619.

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The current practice for improving the quality and for ease handling of the oyster mushroom is drying. The drawback of this process results in dark color of the mushroom once it is dried. This color quality reduction wascaused by an unappropriate handling before drying and an over process of the drying. Thus, the objective of the research was to determine the most suitable model for drying rate of the mushroom and the best pre-treatments before drying. In this research, the influence of six pre-treatments before drying (1) control/without any pre-treatment, (2) washed using water, (3) blanchin
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9

Shyen, Yee Lee, and Aqilah Mohammad. "Local Knowledge of Edible Gelam Mushroom in Terengganu." Journal of Sustainability Science and Management 15, no. 4 (2020). http://dx.doi.org/10.46754/jssm.2020.06.010.

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10

Golmohammadi, Abdollah, Mohammad Tahmasebi, Mahsa Sadat Razavi, Vahid Neysari‐Fam, Daniele Carullo, and Stefano Farris. "Improved post‐harvest preservation effects of mushroom (Agaricus bisporus) using bacterial cellulose nanocrystals‐gelatin/cinnamon essential oil emulsion coatings." International Journal of Food Science & Technology, September 3, 2024. http://dx.doi.org/10.1111/ijfs.17518.

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SummaryThis work investigated the effect of bacterial cellulose nanocrystals (BCNCs)‐gelatin (GelA)/cinnamon essential oil (CEO) emulsion coatings (BCNCs‐GelA/CEO) on the shelf‐life extension of button mushrooms (Agaricus bisporus). CEO loadings between 1200 and 2400 μL/L were used in the coatings applied on the mushrooms' surface. The overall quality of coated mushrooms was monitored over 15 days of cold storage (4 ± 0.5 °C). Regardless of the storage time, using the highest amount of CEO within the coating formulation minimised the impact on tested parameters (weight loss, firmness, percenta
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