articleTop 10% cited
Wild and commercial mushrooms as source of nutrients and nutraceuticals
Food and Chemical Toxicology · 2008 · Vol. 46(8) · pp. 2742–2747
Lillian Barros(Instituto Politécnico Nacional)Telma Cruz(Polytechnic Institute of Bragança)Paula Baptista(Instituto Politécnico Nacional)Letı́cia M. Estevinho(Polytechnic Institute of Bragança)Isabel C.F.R. Ferreira✉(Polytechnic Institute of Bragança)
Fungal Biology and ApplicationsMedicinal Plants and Bioactive CompoundsPhytochemicals and Antioxidant ActivitiesNutraceuticalFood scienceAscorbic acidPolyunsaturated fatty acidAntimicrobialNutrientMushroomChemistryCarotenoidPhenols
MeSH terms
AgaricalesAnti-Bacterial AgentsBacteriaCarbohydratesDietary CarbohydratesDietary FatsDietary ProteinsFoodIndicators and ReagentsMicrobial Sensitivity TestsNutritive ValueVitamin EVitaminsDietary Supplements
Citations
495
FWCI
10.12
field-weighted impact
References
43
Percentile
99%
vs. same field & year
Citations per year
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References
Health benefits of fruit and vegetables are from additive and synergistic combinations of phytochemicals
American Journal of Clinical Nutrition · 2003 · 2,157 citations
Official Methods of Analysis of
Analytical Chemistry · 1980 · 59,546 citations
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