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Nölle, N., Argyropoulos, D., Müller, J. and Biesalski, H.K., Temperature stability of vitamin D2 and color changes during drying of UVB-treated mushrooms. Drying Technology, 36(3), pp. 307-315, 2018. DOI: https://doi.org/10.1080/07373937.2017.1326501

Shanker, M., Sehrawat, R., Pareek, S. and Nema, P., Physico-chemical properties and drying kinetic evaluation of hot air and vacuum dried pre-treated oyster mushroom under innovative multi-mode developed dryer. International Journal of Horticultural Science and Technology, 9(3), pp. 363-374, 2022. DOI: https://doi.org/10.22059/IJHST.2021.329189.496

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Siti-Nuramira, J., Farhana, R., Nabil, S., Jafari, S.M., Raseetha, S., Impact of drying methods on the quality of grey (Pleurotus sajor caju) and pink (Pleurotus djamor) oyster mushrooms. Journal of Food Measurement and Characterization, 16(5), pp. 3331-3343, 2022. DOI: https://doi.org/10.1007/s11694-022-01435-w

Izham, I., Avin, F. and Raseetha, S., Systematic review: heat treatments on phenolic content, antioxidant activity, and sensory quality of Malaysian mushroom: Oyster (Pleurotus spp.) and Black Jelly (Auricularia spp.). Frontiers in Sustainable Food Systems, 6, art. 882939, 2022. DOI: https://doi.org/10.3389/fsufs.2022.882939

Bamidele, O.P. and Fasogbon, B.M.,. Nutritional and functional properties of maize-oyster mushroom (Zea mays-Pleurotus ostreatus) based composite flour and its storage stability. Open Agriculture, 5(1), pp. 40-49, 2020. DOI: https://doi.org/10.1515/opag-2020-0007

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Han, N.S, Ahmad, W.A.N.W. and Ishak, W.R.W., Quality characteristics of Pleurotus sajor-caju powder: study on nutritional compositions, functional properties and storage stability. Sains Malaysiana, [Online]. 45(11), pp. 1617-1623, 2016. [October 20th of 2022]. Available at: https://www.researchgate.net/publication/311794188_Quality_characteristics_of_Pleurotus_sajor-caju_powder_Study_on_nutritional_compositions_functional_properties_and_storage_stability

Murniati, A., Buchari, B., Gandasasmita, S., Nurachman, Z. and Nurhanifah, N., Characterization of polyphenol oxidase application as phenol removal in extracts of rejected white oyster mushrooms (Pleurotus ostreatus). Oriental Journal of Chemistry, 34(3), pp. 1457-1468, 2018. DOI: https://doi.org/10.13005/ojc/340336

Ishara, J.R.M., Sila, D.N., Kenji, G.M. and Buzera, A.K., Nutritional and functional properties of mushroom (Agaricus bisporus & Pleurotus ostreatus) and their blends with maize flour. American Journal of Food Science and Technology, 6(1), pp. 33-41, 2018. DOI: https://doi.org/10.12691/ajfst-6-1-6

Aremu, M.O., Basu, S., Gyar, S.D., Goyal, A., Bhowmik, P.K. and Datta, S., Proximate composition and functional properties of mushroom flours from Ganoderma spp., Omphalotus olearius (DC.) Sing and Hebeloma mesophaeum (Pers.) Quél. Used in Nasarawa State, Nigeria. Malaysian Journal of Nutrition, [online]. 15(2), pp. 233-241, 2009. [October of 2022]. Available at: https://www.researchgate.net/publication/225300333_Proximate_Composition_and_Functional_Properties_of_Mushroom_Flours_from_Ganoderma_spp_Omphalotus_olearius_DC_Sing_and_Hebeloma_mesophaeum_Pers_Quel_Used_in_Nasarawa_State_Nigeria

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Alkin, M., Söğüt, E. and Seydim, A.C., Determination of bioactive properties of different edible mushrooms from Turkey. Journal of Food Measurement and Characterization, 15(4), pp. 3608-3617, 2021. DOI: https://doi.org/10.1007/s11694-021-00941-7

Tamrakar, S., Tran, H.B., Nishida, M., Kaifuchi, S., Suhara, H., Doi, K. and Shimizu, K., Antioxidative activities of 62 wild mushrooms from Nepal and the phenolic profile of some selected species. Journal of Natural Medicines, 70(4), pp. 769-779, 2016. DOI: https://doi.org/10.1007/s11418-016-1013-1

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