<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>0188-6266</journal-id>
<journal-title><![CDATA[Acta universitaria]]></journal-title>
<abbrev-journal-title><![CDATA[Acta univ]]></abbrev-journal-title>
<issn>0188-6266</issn>
<publisher>
<publisher-name><![CDATA[Universidad de Guanajuato, Dirección de Investigación y Posgrado]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0188-62662021000100150</article-id>
<article-id pub-id-type="doi">10.15174/au.2021.3234</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Physicochemical, antioxidant, and antibacterial properties of heat-treated edible mushroom extracts]]></article-title>
<article-title xml:lang="es"><![CDATA[Propiedades fisicoquímicas, antioxidantes y antibacterianas de extractos de hongos comestibles tratados térmicamente]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Vargas Sánchez]]></surname>
<given-names><![CDATA[Rey David]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="Aaf"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Torrescano Urrutia]]></surname>
<given-names><![CDATA[Gastón Ramón]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Torres Martínez]]></surname>
<given-names><![CDATA[Brisa del Mar]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ríos Rincón]]></surname>
<given-names><![CDATA[Francisco Gerardo]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ibarra Arias]]></surname>
<given-names><![CDATA[Félix Joel]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Sánchez Escalante]]></surname>
<given-names><![CDATA[Armida]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Centro de Investigación en Alimentación y Desarrollo, A.C.  ]]></institution>
<addr-line><![CDATA[Hermosillo Sonora]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Autónoma de Sinaloa Facultad de Medicina Veterinaria y Zootecnia ]]></institution>
<addr-line><![CDATA[Culiacán Sinaloa]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Alta Tecnología Industrial para la Salud Animal, S.A. de C.V.  ]]></institution>
<addr-line><![CDATA[Guadalajara Jalisco]]></addr-line>
<country>México</country>
</aff>
<aff id="Af4">
<institution><![CDATA[,Centro de Investigación en Alimentación y Desarrollo A. C.  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>00</month>
<year>2021</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>00</month>
<year>2021</year>
</pub-date>
<volume>31</volume>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S0188-62662021000100150&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S0188-62662021000100150&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S0188-62662021000100150&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract This study describes the thermal effect on physicochemical properties, phenolic content, as well as antioxidant and antibacterial activity of edible mushroom extracts (EME) from Agaricus brasiliensis, Ganoderma lucidum, and Pleurotus ostreatus in aqueous-ethanolic solution. The heating of EME resulted in a reduction of pH and total soluble solids and changes in color values in time dependence (p &lt; 0.05). In addition, total phenolic and flavonoid contents, antiradical activity (DPPH&#8226; and ABTS&#8226;+ inhibition), and reducing power were enhanced with increasing temperature (90 °C, for 6 h), mainly in the P. ostreatus extract (p &lt; 0.05). In contrast, the results indicate that high temperatures reduced (p &lt; 0.05) the antibacterial effect against all pathogens tested. In conclusion, the thermal treatment affected physicochemical and antibacterial properties of EME and enhanced phenolic composition and antioxidant activity.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen Este estudio describe el efecto térmico sobre las propiedades fisicoquímicas, contenido fenólico, así como actividad antioxidante y antibacteriana de extractos de hongos comestibles (EME) de Agaricus brasiliensis, Ganoderma lucidum y Pleurotus ostreatus en solución acuosa-etanólica. El calentamiento de EME resultó en una reducción del pH y de los sólidos solubles totales, y cambio en los valores de color, en dependencia del tiempo (p &lt; 0.05). Además, el contenido total de fenoles y flavonoides, actividad antirradical (inhibición de DPPH&#8226; y ABTS&#8226;+) y el poder reductor se incrementaron con el aumento de temperatura (90 °C, durante 6 h), principalmente en el extracto de P. ostreatus (p &lt; 0.05). En contraste, los resultados indican que las altas temperaturas redujeron (p &lt; 0.05) el efecto antibacteriano contra todos los patógenos probados. En conclusión, el tratamiento térmico afectó las propiedades fisicoquímicas y antibacterianas de EME y aumentó la composición fenólica y la actividad antioxidante.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[Mushrooms]]></kwd>
<kwd lng="en"><![CDATA[phenolic components]]></kwd>
<kwd lng="en"><![CDATA[biological activity]]></kwd>
<kwd lng="en"><![CDATA[thermal process]]></kwd>
<kwd lng="es"><![CDATA[Hongos]]></kwd>
<kwd lng="es"><![CDATA[componentes fenólicos]]></kwd>
<kwd lng="es"><![CDATA[actividad biológica]]></kwd>
<kwd lng="es"><![CDATA[proceso térmico]]></kwd>
</kwd-group>
</article-meta>
</front><back>
<ref-list>
<ref id="B1">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Albalasmeh]]></surname>
<given-names><![CDATA[A. A.]]></given-names>
</name>
<name>
<surname><![CDATA[Berhe]]></surname>
<given-names><![CDATA[A. A.]]></given-names>
</name>
<name>
<surname><![CDATA[Ghezzehei]]></surname>
<given-names><![CDATA[T. A.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[A new method for rapid determination of carbohydrate and total carbon concentrations using UV spectrophotometry]]></article-title>
<source><![CDATA[Carbohydrate Polymers]]></source>
<year>2013</year>
<volume>97</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>253-61</page-range></nlm-citation>
</ref>
<ref id="B2">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Ainsworth]]></surname>
<given-names><![CDATA[E. A.]]></given-names>
</name>
<name>
<surname><![CDATA[Gillespie]]></surname>
<given-names><![CDATA[K. M.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Estimation of total phenolic content and other oxidation substrates in plant tissues using Folin-Ciocalteu reagent]]></article-title>
<source><![CDATA[Nature Protocols]]></source>
<year>2007</year>
<volume>2</volume>
<page-range>875-7</page-range></nlm-citation>
</ref>
<ref id="B3">
<nlm-citation citation-type="book">
<collab>AOAC</collab>
<article-title xml:lang=""><![CDATA[AOAC 932.14(2000), Solids in syrups]]></article-title>
<collab>Association of Official Analytical Chemists</collab>
<source><![CDATA[Official Methods of Analysis]]></source>
<year>2000</year>
<publisher-loc><![CDATA[Gaitherburg MD ]]></publisher-loc>
<publisher-name><![CDATA[AOAC Official Method]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B4">
<nlm-citation citation-type="book">
<collab>AOAC</collab>
<article-title xml:lang=""><![CDATA[AOAC 943.02, pH of flour, potentiometric method]]></article-title>
<collab>Association of Official Analytical Chemists</collab>
<source><![CDATA[Official Methods of Analysis]]></source>
<year>2020</year>
<publisher-loc><![CDATA[Gaitherburg MD ]]></publisher-loc>
<publisher-name><![CDATA[AOAC Official Method]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B5">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Azmir]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<name>
<surname><![CDATA[Zaidul]]></surname>
<given-names><![CDATA[I. S. M.]]></given-names>
</name>
<name>
<surname><![CDATA[Rahman]]></surname>
<given-names><![CDATA[M. M.]]></given-names>
</name>
<name>
<surname><![CDATA[Sharif]]></surname>
<given-names><![CDATA[K. M.]]></given-names>
</name>
<name>
<surname><![CDATA[Mohamed]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Sahena]]></surname>
<given-names><![CDATA[F.]]></given-names>
</name>
<name>
<surname><![CDATA[Jahurul]]></surname>
<given-names><![CDATA[M. H. A.]]></given-names>
</name>
<name>
<surname><![CDATA[Ghafoor]]></surname>
<given-names><![CDATA[K.]]></given-names>
</name>
<name>
<surname><![CDATA[Norulaini]]></surname>
<given-names><![CDATA[N. A. N.]]></given-names>
</name>
<name>
<surname><![CDATA[Omar]]></surname>
<given-names><![CDATA[A. K. M.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Techniques for extraction of bioactive compounds from plant materials: A review]]></article-title>
<source><![CDATA[Journal of Food Engineering]]></source>
<year>2013</year>
<volume>117</volume>
<numero>4</numero>
<issue>4</issue>
<page-range>426-36</page-range></nlm-citation>
</ref>
<ref id="B6">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Berker]]></surname>
<given-names><![CDATA[K. I.]]></given-names>
</name>
<name>
<surname><![CDATA[Güçlü]]></surname>
<given-names><![CDATA[K.]]></given-names>
</name>
<name>
<surname><![CDATA[Tor]]></surname>
<given-names><![CDATA[&#304;.]]></given-names>
</name>
<name>
<surname><![CDATA[Demirata]]></surname>
<given-names><![CDATA[B.]]></given-names>
</name>
<name>
<surname><![CDATA[Apak]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Total antioxidant capacity assay using optimized ferricyanide/prussian blue method]]></article-title>
<source><![CDATA[Food Analytical Methods]]></source>
<year>2010</year>
<volume>3</volume>
<page-range>154-68</page-range></nlm-citation>
</ref>
<ref id="B7">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Calvo]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<name>
<surname><![CDATA[Martínez-Martínez]]></surname>
<given-names><![CDATA[L.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Mecanismos de acción de los antimicrobianos]]></article-title>
<source><![CDATA[Enfermedades Infecciosas y Microbiología Clínica]]></source>
<year>2009</year>
<volume>27</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>44-52</page-range></nlm-citation>
</ref>
<ref id="B8">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Choi]]></surname>
<given-names><![CDATA[Y.]]></given-names>
</name>
<name>
<surname><![CDATA[Lee]]></surname>
<given-names><![CDATA[S. M.]]></given-names>
</name>
<name>
<surname><![CDATA[Chun]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<name>
<surname><![CDATA[Lee]]></surname>
<given-names><![CDATA[H. B.]]></given-names>
</name>
<name>
<surname><![CDATA[Lee]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Influence of heat treatment on the antioxidant activities and polyphenolic compounds of Shiitake (Lentinus edodes) mushroom]]></article-title>
<source><![CDATA[Food Chemistry]]></source>
<year>2006</year>
<volume>99</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>381-7</page-range></nlm-citation>
</ref>
<ref id="B9">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Davidov-Pardo]]></surname>
<given-names><![CDATA[G.]]></given-names>
</name>
<name>
<surname><![CDATA[Arozarena]]></surname>
<given-names><![CDATA[I.]]></given-names>
</name>
<name>
<surname><![CDATA[Marín-Arroyo]]></surname>
<given-names><![CDATA[M. R.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Stability of polyphenolic extracts from grape seeds after thermal treatments]]></article-title>
<source><![CDATA[European Food Research and Technology]]></source>
<year>2011</year>
<volume>232</volume>
<page-range>211-20</page-range></nlm-citation>
</ref>
<ref id="B10">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Devece]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
<name>
<surname><![CDATA[Rodríguez-López]]></surname>
<given-names><![CDATA[J. N.]]></given-names>
</name>
<name>
<surname><![CDATA[Fenoll]]></surname>
<given-names><![CDATA[L. G.]]></given-names>
</name>
<name>
<surname><![CDATA[Tudela]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<name>
<surname><![CDATA[Catalá]]></surname>
<given-names><![CDATA[J. M.]]></given-names>
</name>
<name>
<surname><![CDATA[de los Reyes]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
<name>
<surname><![CDATA[García-Cánovas]]></surname>
<given-names><![CDATA[F.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Enzyme inactivation analysis for industrial blanching applications: Comparison of microwave, conventional, and combination heat treatments on mushroom polyphenoloxidase activity]]></article-title>
<source><![CDATA[Journal of Agricultural and Food Chemistry]]></source>
<year>1999</year>
<volume>47</volume>
<numero>11</numero>
<issue>11</issue>
<page-range>4506-11</page-range></nlm-citation>
</ref>
<ref id="B11">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Durairaj]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
<name>
<surname><![CDATA[Srinivasan]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
<name>
<surname><![CDATA[Lakshmanaperumalsamy]]></surname>
<given-names><![CDATA[P.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[In vitro antibacterial activity and stability of garlic extract at different pH and temperature]]></article-title>
<source><![CDATA[Electronic Journal of Biology]]></source>
<year>2009</year>
<volume>5</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>5-10</page-range></nlm-citation>
</ref>
<ref id="B12">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Fernández-López]]></surname>
<given-names><![CDATA[J. A.]]></given-names>
</name>
<name>
<surname><![CDATA[Angosto]]></surname>
<given-names><![CDATA[J. M.]]></given-names>
</name>
<name>
<surname><![CDATA[Giménez]]></surname>
<given-names><![CDATA[P. J.]]></given-names>
</name>
<name>
<surname><![CDATA[León]]></surname>
<given-names><![CDATA[G.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Thermal stability of selected natural red extracts used as food colorants]]></article-title>
<source><![CDATA[Plant Foods for Human Nutrition]]></source>
<year>2013</year>
<volume>68</volume>
<page-range>11-7</page-range></nlm-citation>
</ref>
<ref id="B13">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Golan-Goldhirsh]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Whitaker]]></surname>
<given-names><![CDATA[J. R.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Effect of ascorbic acid, sodium bisulfite, and thiol compounds on mushroom polyphenol oxidase]]></article-title>
<source><![CDATA[Journal of Agricultural and Food Chemistry]]></source>
<year>1984</year>
<volume>32</volume>
<numero>5</numero>
<issue>5</issue>
<page-range>1003-9</page-range></nlm-citation>
</ref>
<ref id="B14">
<nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Jorgensen]]></surname>
<given-names><![CDATA[J. H.]]></given-names>
</name>
<name>
<surname><![CDATA[Turnidge]]></surname>
<given-names><![CDATA[J. D.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Susceptibility test methods: dilution and disk diffusion methods]]></article-title>
<person-group person-group-type="editor">
<name>
<surname><![CDATA[Jorgensen]]></surname>
<given-names><![CDATA[J. H.]]></given-names>
</name>
<name>
<surname><![CDATA[Carroll]]></surname>
<given-names><![CDATA[K. C.]]></given-names>
</name>
<name>
<surname><![CDATA[Funke]]></surname>
<given-names><![CDATA[G.]]></given-names>
</name>
<name>
<surname><![CDATA[Pfaller]]></surname>
<given-names><![CDATA[M. A.]]></given-names>
</name>
<name>
<surname><![CDATA[Landry]]></surname>
<given-names><![CDATA[M. L.]]></given-names>
</name>
<name>
<surname><![CDATA[Richter]]></surname>
<given-names><![CDATA[S. S.]]></given-names>
</name>
<name>
<surname><![CDATA[Warnock]]></surname>
<given-names><![CDATA[D. W.]]></given-names>
</name>
</person-group>
<source><![CDATA[Manual of clinical microbiology]]></source>
<year>2015</year>
<page-range>1253-73</page-range><publisher-loc><![CDATA[Washington DC ]]></publisher-loc>
<publisher-name><![CDATA[AMS press]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B15">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Kurozawa]]></surname>
<given-names><![CDATA[L. E.]]></given-names>
</name>
<name>
<surname><![CDATA[Azoubel]]></surname>
<given-names><![CDATA[P. M.]]></given-names>
</name>
<name>
<surname><![CDATA[Murr]]></surname>
<given-names><![CDATA[F. E. X.]]></given-names>
</name>
<name>
<surname><![CDATA[Park]]></surname>
<given-names><![CDATA[K. J.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Drying kinetic of fresh and osmotically dehydrated mushroom (Agaricus blazei)]]></article-title>
<source><![CDATA[Journal of Food Process Engineering]]></source>
<year>2012</year>
<volume>35</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>295-313</page-range></nlm-citation>
</ref>
<ref id="B16">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Lee]]></surname>
<given-names><![CDATA[S. H.]]></given-names>
</name>
<name>
<surname><![CDATA[Hwang]]></surname>
<given-names><![CDATA[I. G.]]></given-names>
</name>
<name>
<surname><![CDATA[Lee]]></surname>
<given-names><![CDATA[Y. R.]]></given-names>
</name>
<name>
<surname><![CDATA[Joung]]></surname>
<given-names><![CDATA[E. M.]]></given-names>
</name>
<name>
<surname><![CDATA[Jeong]]></surname>
<given-names><![CDATA[H. S.]]></given-names>
</name>
<name>
<surname><![CDATA[Lee]]></surname>
<given-names><![CDATA[H. B.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Physicochemical characteristics and antioxidant activity of heated radish (Raphanus sativus L.) extracts]]></article-title>
<source><![CDATA[Journal of the Korean Society of Food Science and Nutrition]]></source>
<year>2009</year>
<volume>38</volume>
<numero>4</numero>
<issue>4</issue>
<page-range>490-5</page-range></nlm-citation>
</ref>
<ref id="B17">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Mingyi]]></surname>
<given-names><![CDATA[Y.]]></given-names>
</name>
<name>
<surname><![CDATA[Belwal]]></surname>
<given-names><![CDATA[T.]]></given-names>
</name>
<name>
<surname><![CDATA[Devkota]]></surname>
<given-names><![CDATA[H. P.]]></given-names>
</name>
<name>
<surname><![CDATA[Li]]></surname>
<given-names><![CDATA[L.]]></given-names>
</name>
<name>
<surname><![CDATA[Luo]]></surname>
<given-names><![CDATA[Z.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Trends of utilizing mushroom polysaccharides (MPs) as potent nutraceutical components in food and medicine: A comprehensive review]]></article-title>
<source><![CDATA[Trends in Food Science &amp; Technology]]></source>
<year>2019</year>
<volume>92</volume>
<page-range>94-110</page-range></nlm-citation>
</ref>
<ref id="B18">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Mokrani]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Madani]]></surname>
<given-names><![CDATA[K.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Effect of solvent, time and temperature on the extraction of phenolic compounds and antioxidant capacity of peach (Prunus persica L.) fruit]]></article-title>
<source><![CDATA[Separation and Purification Technology]]></source>
<year>2016</year>
<volume>162</volume>
<page-range>68-76</page-range></nlm-citation>
</ref>
<ref id="B19">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Molyneux]]></surname>
<given-names><![CDATA[P.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[The use of the stable free radical diphenylpicrylhydrazyl (DPPH) for estimating antioxidant activity]]></article-title>
<source><![CDATA[Songklanakarin Journal of Science and Technology]]></source>
<year>2004</year>
<volume>26</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>211-9</page-range></nlm-citation>
</ref>
<ref id="B20">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Nguyen]]></surname>
<given-names><![CDATA[Q. V.]]></given-names>
</name>
<name>
<surname><![CDATA[Chuyen]]></surname>
<given-names><![CDATA[H. V.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Processing of herbal tea from roselle (Hibiscus sabdariffa L.): Effects of drying temperature and brewing conditions on total soluble solid, phenolic content, antioxidant capacity and sensory quality]]></article-title>
<source><![CDATA[Beverages]]></source>
<year>2020</year>
<volume>6</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>1-11</page-range></nlm-citation>
</ref>
<ref id="B21">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Olvera-García]]></surname>
<given-names><![CDATA[V.]]></given-names>
</name>
<name>
<surname><![CDATA[Cardador-Martínez]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Martin]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Effect of thermal process and filtration on the antioxidant activity and physicochemical parameters of Agave atrovirens extracts]]></article-title>
<source><![CDATA[Journal of Food Research]]></source>
<year>2015</year>
<volume>4</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>155-67</page-range></nlm-citation>
</ref>
<ref id="B22">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Park]]></surname>
<given-names><![CDATA[C. Y.]]></given-names>
</name>
<name>
<surname><![CDATA[Lee]]></surname>
<given-names><![CDATA[K.]]></given-names>
</name>
<name>
<surname><![CDATA[Gul]]></surname>
<given-names><![CDATA[K.]]></given-names>
</name>
<name>
<surname><![CDATA[Rahman]]></surname>
<given-names><![CDATA[M. S.]]></given-names>
</name>
<name>
<surname><![CDATA[Kim]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Chun]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<name>
<surname><![CDATA[Kim]]></surname>
<given-names><![CDATA[H.]]></given-names>
</name>
<name>
<surname><![CDATA[Choi]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Phenolics and antioxidant activity of aqueous turmeric extracts as affected by heating temperature and time]]></article-title>
<source><![CDATA[LWT-Food Science and Technology]]></source>
<year>2019</year>
<volume>105</volume>
<page-range>149-55</page-range></nlm-citation>
</ref>
<ref id="B23">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Pérez-Montes]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Rangel-Vargas]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
<name>
<surname><![CDATA[Lorenzo]]></surname>
<given-names><![CDATA[J. M.]]></given-names>
</name>
<name>
<surname><![CDATA[Romero]]></surname>
<given-names><![CDATA[L.]]></given-names>
</name>
<name>
<surname><![CDATA[Santos]]></surname>
<given-names><![CDATA[E. M.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Edible mushrooms as a novel trend in the development of healthier meat products]]></article-title>
<source><![CDATA[Current Opinion in Food Science]]></source>
<year>2021</year>
<volume>37</volume>
<page-range>118-24</page-range></nlm-citation>
</ref>
<ref id="B24">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Popova]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Bankova]]></surname>
<given-names><![CDATA[V.]]></given-names>
</name>
<name>
<surname><![CDATA[Butovska]]></surname>
<given-names><![CDATA[D.]]></given-names>
</name>
<name>
<surname><![CDATA[Petkov]]></surname>
<given-names><![CDATA[V.]]></given-names>
</name>
<name>
<surname><![CDATA[Nikolova&#8208;Damyanova]]></surname>
<given-names><![CDATA[B.]]></given-names>
</name>
<name>
<surname><![CDATA[Sabatini]]></surname>
<given-names><![CDATA[A. G.]]></given-names>
</name>
<name>
<surname><![CDATA[Marcazzan]]></surname>
<given-names><![CDATA[G. L.]]></given-names>
</name>
<name>
<surname><![CDATA[Bogdanov]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Validated methods for the quanti&#64257;cation of biologically active constituents of poplar&#8208;type propolis]]></article-title>
<source><![CDATA[Phytochemical Analysis: An International Journal of Plant Chemical and Biochemical Techniques]]></source>
<year>2004</year>
<volume>15</volume>
<numero>4</numero>
<issue>4</issue>
<page-range>235-40</page-range></nlm-citation>
</ref>
<ref id="B25">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Qu]]></surname>
<given-names><![CDATA[W.]]></given-names>
</name>
<name>
<surname><![CDATA[Li]]></surname>
<given-names><![CDATA[P.]]></given-names>
</name>
<name>
<surname><![CDATA[Hong]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<name>
<surname><![CDATA[Liu]]></surname>
<given-names><![CDATA[Z.]]></given-names>
</name>
<name>
<surname><![CDATA[Chen]]></surname>
<given-names><![CDATA[Y.]]></given-names>
</name>
<name>
<surname><![CDATA[Breksa III]]></surname>
<given-names><![CDATA[A. P.]]></given-names>
</name>
<name>
<surname><![CDATA[Pan]]></surname>
<given-names><![CDATA[Z.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Thermal stability of liquid antioxidative extracts from pomegranate peel]]></article-title>
<source><![CDATA[Journal of the Science of Food and Agriculture]]></source>
<year>2013</year>
<volume>94</volume>
<numero>5</numero>
<issue>5</issue>
<page-range>1005-12</page-range></nlm-citation>
</ref>
<ref id="B26">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Re]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
<name>
<surname><![CDATA[Pellegrini]]></surname>
<given-names><![CDATA[N.]]></given-names>
</name>
<name>
<surname><![CDATA[Proteggente]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Pannala]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Yang]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Rice-Evans]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Antioxidant activity applying an improved ABTS radical cation decolorization assay]]></article-title>
<source><![CDATA[Free Radical Biology and Medicine]]></source>
<year>1999</year>
<volume>26</volume>
<numero>9-10</numero>
<issue>9-10</issue>
<page-range>1231-7</page-range></nlm-citation>
</ref>
<ref id="B27">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Ren]]></surname>
<given-names><![CDATA[L.]]></given-names>
</name>
<name>
<surname><![CDATA[Hemar]]></surname>
<given-names><![CDATA[Y.]]></given-names>
</name>
<name>
<surname><![CDATA[Perera]]></surname>
<given-names><![CDATA[C. O.]]></given-names>
</name>
<name>
<surname><![CDATA[Lewis]]></surname>
<given-names><![CDATA[G.]]></given-names>
</name>
<name>
<surname><![CDATA[Krissansen]]></surname>
<given-names><![CDATA[G. W.]]></given-names>
</name>
<name>
<surname><![CDATA[Buchanan]]></surname>
<given-names><![CDATA[P. K.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Antibacterial and antioxidant activities of aqueous extracts of eight edible mushrooms]]></article-title>
<source><![CDATA[Bioactive Carbohydrates and Dietary Fibre]]></source>
<year>2014</year>
<volume>3</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>41-51</page-range></nlm-citation>
</ref>
<ref id="B28">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Robertson]]></surname>
<given-names><![CDATA[A. R.]]></given-names>
</name>
<name>
<surname><![CDATA[Lozano]]></surname>
<given-names><![CDATA[R. D.]]></given-names>
</name>
<name>
<surname><![CDATA[Alman]]></surname>
<given-names><![CDATA[D. H.]]></given-names>
</name>
<name>
<surname><![CDATA[Orchard]]></surname>
<given-names><![CDATA[S. E.]]></given-names>
</name>
<name>
<surname><![CDATA[Keitch]]></surname>
<given-names><![CDATA[J. A.]]></given-names>
</name>
<name>
<surname><![CDATA[Connely]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
<name>
<surname><![CDATA[Graham]]></surname>
<given-names><![CDATA[L. A.]]></given-names>
</name>
<name>
<surname><![CDATA[Acree]]></surname>
<given-names><![CDATA[W. L.]]></given-names>
</name>
<name>
<surname><![CDATA[John]]></surname>
<given-names><![CDATA[R. S.]]></given-names>
</name>
<name>
<surname><![CDATA[Hoban]]></surname>
<given-names><![CDATA[R. F.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[CIE recommendations on uniform color spaces, color-difference equations, and metric color terms]]></article-title>
<source><![CDATA[Color Research and Application]]></source>
<year>1977</year>
<volume>2</volume>
<page-range>5-6</page-range></nlm-citation>
</ref>
<ref id="B29">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Roselló-Soto]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
<name>
<surname><![CDATA[Parniakov]]></surname>
<given-names><![CDATA[O.]]></given-names>
</name>
<name>
<surname><![CDATA[Deng]]></surname>
<given-names><![CDATA[Q.]]></given-names>
</name>
<name>
<surname><![CDATA[Patras]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Koubaa]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Grimi]]></surname>
<given-names><![CDATA[N.]]></given-names>
</name>
<name>
<surname><![CDATA[Boussetta]]></surname>
<given-names><![CDATA[N.]]></given-names>
</name>
<name>
<surname><![CDATA[Tiwari]]></surname>
<given-names><![CDATA[B. K.]]></given-names>
</name>
<name>
<surname><![CDATA[Vorobiev]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
<name>
<surname><![CDATA[Lebovka]]></surname>
<given-names><![CDATA[N.]]></given-names>
</name>
<name>
<surname><![CDATA[Barba]]></surname>
<given-names><![CDATA[F. J.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Application of non-conventional extraction methods: Toward a sustainable and green production of valuable compounds from mushrooms]]></article-title>
<source><![CDATA[Food Engineering Reviews]]></source>
<year>2016</year>
<volume>8</volume>
<page-range>214-34</page-range></nlm-citation>
</ref>
<ref id="B30">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Toma]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Vinatoru]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Paniwnyk]]></surname>
<given-names><![CDATA[L.]]></given-names>
</name>
<name>
<surname><![CDATA[Mason]]></surname>
<given-names><![CDATA[T. J.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Investigation of the effects of ultrasound on vegetal tissues during solvent extraction]]></article-title>
<source><![CDATA[Ultrasonics Sonochemistry]]></source>
<year>2001</year>
<volume>8</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>137-42</page-range></nlm-citation>
</ref>
<ref id="B31">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Weemaes]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
<name>
<surname><![CDATA[Rubens]]></surname>
<given-names><![CDATA[P.]]></given-names>
</name>
<name>
<surname><![CDATA[De Cordt]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
<name>
<surname><![CDATA[Ludikhuyze]]></surname>
<given-names><![CDATA[L.]]></given-names>
</name>
<name>
<surname><![CDATA[Van den Broeck]]></surname>
<given-names><![CDATA[I.]]></given-names>
</name>
<name>
<surname><![CDATA[Hendrickx]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Heremans]]></surname>
<given-names><![CDATA[K.]]></given-names>
</name>
<name>
<surname><![CDATA[Tobback]]></surname>
<given-names><![CDATA[P.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Temperature sensitivity and pressure resistance of mushroom polyphenoloxidase]]></article-title>
<source><![CDATA[Journal of Food Science]]></source>
<year>2006</year>
<volume>62</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>261-6</page-range></nlm-citation>
</ref>
<ref id="B32">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Xu]]></surname>
<given-names><![CDATA[H.]]></given-names>
</name>
<name>
<surname><![CDATA[Lee]]></surname>
<given-names><![CDATA[S. F.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Activity of plant flavonoids against antibiotic&#8208;resistant bacteria]]></article-title>
<source><![CDATA[Phytotherapy Research]]></source>
<year>2001</year>
<volume>15</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>39-43</page-range></nlm-citation>
</ref>
</ref-list>
</back>
</article>
