{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,26]],"date-time":"2026-10-26T17:39:18Z","timestamp":1793036358626,"version":"4.5.0"},"reference-count":50,"publisher":"Elsevier BV","license":[{"start":{"date-parts":[[2026,10,1]],"date-time":"2026-10-01T00:00:00Z","timestamp":1790812800000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2026,10,1]],"date-time":"2026-10-01T00:00:00Z","timestamp":1790812800000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/legal\/tdmrep-license"},{"start":{"date-parts":[[2026,10,4]],"date-time":"2026-10-04T00:00:00Z","timestamp":1791072000000},"content-version":"vor","delay-in-days":3,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":["elsevier.com","sciencedirect.com"],"crossmark-restriction":true},"short-container-title":["Food Chemistry: X"],"published-print":{"date-parts":[[2026,10]]},"DOI":"10.1016\/j.fochx.2026.104579","type":"journal-article","created":{"date-parts":[[2026,10,5]],"date-time":"2026-10-05T15:56:31Z","timestamp":1791215791000},"page":"104579","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":0,"special_numbering":"C","title":["White agrocybe cylindracea outperforms the brown strain in nutritional value, flavor profile, and anticancer activity"],"prefix":"10.1016","volume":"39","author":[{"given":"Chengzhen","family":"Gu","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yangzheng","family":"Lin","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mengmeng","family":"Hao","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zhiying","family":"Lin","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jiaqi","family":"Fang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jianwen","family":"Luo","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Shujing","family":"Sun","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"78","reference":[{"key":"10.1016\/j.fochx.2026.104579_bb0005","doi-asserted-by":"crossref","DOI":"10.3389\/fsufs.2023.1308053","article-title":"Optimizing tea waste as a sustainable substrate for oyster mushroom (Pleurotus ostreatus) cultivation: A comprehensive study on biological efficiency and nutritional aspect","volume":"7","author":"Ahmed","year":"2024","journal-title":"Frontiers in Sustainable Food Systems"},{"key":"10.1016\/j.fochx.2026.104579_bb0010","doi-asserted-by":"crossref","DOI":"10.1016\/j.foohum.2025.100966","article-title":"Mushroom by-products as ingredients for food applications: A review of health and sustainability benefits","volume":"6","author":"Bisht","year":"2026","journal-title":"Food and Humanity"},{"issue":"8","key":"10.1016\/j.fochx.2026.104579_bb0015","doi-asserted-by":"crossref","DOI":"10.3390\/antiox14081002","article-title":"Living on the edge: ROS homeostasis in cancer cells and its potential as a therapeutic target","volume":"14","author":"Brandl","year":"2025","journal-title":"Antioxidants"},{"issue":"5","key":"10.1016\/j.fochx.2026.104579_bb0020","first-page":"321","article-title":"Development history, current situation and trends of the U.S. edible mushroom industry","volume":"33","author":"Cao","year":"2025","journal-title":"Edible and Medicinal Mushrooms"},{"key":"10.1016\/j.fochx.2026.104579_bb0025","series-title":"Determination of free amino acids in three kinds of special food in Shanxi by liquid chromatography and liquid chromatography coupled to mass spectrometry","author":"Che","year":"2013"},{"key":"10.1016\/j.fochx.2026.104579_bb0030","doi-asserted-by":"crossref","first-page":"57","DOI":"10.1016\/j.foodchem.2018.06.054","article-title":"Simultaneous quantification of free amino acids and 5\u2032-nucleotides in shiitake mushrooms by stable isotope labeling-LC-MS\/MS analysis","volume":"268","author":"Dong","year":"2018","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2026.104579_bb0035","doi-asserted-by":"crossref","first-page":"2070","DOI":"10.1016\/j.crfs.2022.09.002","article-title":"Edible and medicinal fungi breeding techniques, a review: Current status and future prospects","volume":"5","author":"Dong","year":"2022","journal-title":"Current Research in Food Science"},{"key":"10.1016\/j.fochx.2026.104579_bb0040","doi-asserted-by":"crossref","first-page":"239","DOI":"10.1016\/j.ijbiomac.2021.03.015","article-title":"Lectins purified from medicinal and edible mushrooms: Insights into their antiviral activity against pathogenic viruses","volume":"179","author":"El-Maradny","year":"2021","journal-title":"International Journal of Biological Macromolecules"},{"issue":"3","key":"10.1016\/j.fochx.2026.104579_bb0045","doi-asserted-by":"crossref","DOI":"10.3390\/app15031530","article-title":"Electronic sensing technologies in food quality assessment: A comprehensive literature review","volume":"15","author":"Gil","year":"2025","journal-title":"Applied Sciences"},{"key":"10.1016\/j.fochx.2026.104579_bb0050","doi-asserted-by":"crossref","first-page":"86","DOI":"10.1016\/j.jbiotec.2023.12.014","article-title":"An insight into the nutritional and medicinal value of edible mushrooms: A natural treasury for human health","volume":"381","author":"Hamza","year":"2024","journal-title":"Journal of Biotechnology"},{"issue":"5","key":"10.1016\/j.fochx.2026.104579_bb0055","doi-asserted-by":"crossref","first-page":"1983","DOI":"10.1111\/1750-3841.16127","article-title":"Effects of drying temperature on umami taste and aroma profiles of mushrooms (Suillus granulatus)","volume":"87","author":"Hou","year":"2022","journal-title":"Journal of Food Science"},{"issue":"3","key":"10.1016\/j.fochx.2026.104579_bb0060","doi-asserted-by":"crossref","first-page":"1601","DOI":"10.1039\/C7FO01794D","article-title":"Polyphenols-rich extract from Pleurotus eryngii with growth inhibitory of HCT116 colon cancer cells and anti-inflammatory function in RAW264.7 cells","volume":"9","author":"Hu","year":"2018","journal-title":"Food & Function"},{"key":"10.1016\/j.fochx.2026.104579_bb0065","series-title":"Determination of crude fiber in vegetable foods","first-page":"8","author":"Institute of Health Supervision and Inspection of Food, M. O. H","year":"2003"},{"key":"10.1016\/j.fochx.2026.104579_bb0070","doi-asserted-by":"crossref","first-page":"1270","DOI":"10.1016\/j.ijbiomac.2017.08.138","article-title":"The antioxidative and anti-aging effects of acidic-and alkalic-extractable mycelium polysaccharides by agrocybe aegerita (brig.) sing","volume":"106","author":"Jing","year":"2018","journal-title":"International Journal of Biological Macromolecules"},{"issue":"1","key":"10.1016\/j.fochx.2026.104579_bb0075","doi-asserted-by":"crossref","first-page":"4737","DOI":"10.1038\/s41598-026-34988-7","article-title":"Phenolic content and biological activities of lenzites betulina extracts obtained by ultrasonic-assisted optimization approaches","volume":"16","author":"Karalti","year":"2026","journal-title":"Scientific Reports"},{"issue":"Z1","key":"10.1016\/j.fochx.2026.104579_bb0080","first-page":"1","article-title":"Deep roots, continuous innovation: The academic journey and contributions of academician Li Yu","volume":"21","author":"Li","year":"2023","journal-title":"Journal of Fungal Research"},{"issue":"1","key":"10.1016\/j.fochx.2026.104579_bb0085","doi-asserted-by":"crossref","first-page":"87","DOI":"10.3390\/foods14010087","article-title":"Unveiling the texture secrets of Morchella germplasm: Advanced grading and quality assessment through texture profile analysis (TPA)","volume":"14","author":"Li","year":"2025","journal-title":"Foods"},{"issue":"3","key":"10.1016\/j.fochx.2026.104579_bb0090","doi-asserted-by":"crossref","DOI":"10.3390\/horticulturae10030234","article-title":"Impacts of yield, nutritional value, and amino acid contents during short-term composting for the substrate for Agrocybe aegerita","volume":"10","author":"Li","year":"2024","journal-title":"Horticulturae"},{"key":"10.1016\/j.fochx.2026.104579_bb0095","first-page":"130","article-title":"Comparative study on cultivation characteristics and quality of four Agrocybe cylindracea varieties","volume":"08","author":"Lin","year":"2026","journal-title":"Agricultural science and technology Communication"},{"key":"10.1016\/j.fochx.2026.104579_bb0100","first-page":"370","article-title":"\u201cROAV\u201dmethod: A new method for determining key odor compounds of Rugao ham","volume":"7","author":"Liu","year":"2008","journal-title":"Food Science"},{"key":"10.1016\/j.fochx.2026.104579_bb0105","doi-asserted-by":"crossref","DOI":"10.1016\/j.carbpol.2020.116056","article-title":"Physicochemical characterization of a polysaccharide from agrocybe aegirita and its anti-ageing activity","volume":"236","author":"Liu","year":"2020","journal-title":"Carbohydrate Polymers"},{"key":"10.1016\/j.fochx.2026.104579_bb0110","series-title":"Processing technology of agrocybe aegirit condiments and characteristic of quality and flavor","author":"Liu","year":"2025"},{"issue":"16","key":"10.1016\/j.fochx.2026.104579_bb0115","doi-asserted-by":"crossref","DOI":"10.3390\/foods14162790","article-title":"Cultivation method-driven aroma diversification in Antrodia cinnamomea: GC-IMS and bioelectronic sensors reveal distinctive volatile fingerprints","volume":"14","author":"Ma","year":"2025","journal-title":"Foods"},{"key":"10.1016\/j.fochx.2026.104579_bb0120","doi-asserted-by":"crossref","DOI":"10.1016\/j.scitotenv.2025.180093","article-title":"Edible mushrooms for improved human health, food security and environmental sustainability: A critical review","volume":"995","author":"Mishra","year":"2025","journal-title":"Science of the Total Environment"},{"issue":"5","key":"10.1016\/j.fochx.2026.104579_bb0125","doi-asserted-by":"crossref","first-page":"639","DOI":"10.1016\/S0196-9781(03)00136-0","article-title":"Purification and characterization of a ubiquitin-like peptide with macrophage stimulating, antiproliferative and ribonuclease activities from the mushroom Agrocybe cylindracea","volume":"24","author":"Ngai","year":"2003","journal-title":"Peptides"},{"issue":"11","key":"10.1016\/j.fochx.2026.104579_bb0130","doi-asserted-by":"crossref","DOI":"10.3390\/foods10112687","article-title":"Edible mushrooms as a natural source of food ingredient\/additive replacer","volume":"10","author":"Rangel-Vargas","year":"2021","journal-title":"Foods"},{"key":"10.1016\/j.fochx.2026.104579_bb0135","series-title":"Nutrient composition analysis and quality comprehensive evaluation of Sparassis latifolia","author":"Ren","year":"2025"},{"issue":"2","key":"10.1016\/j.fochx.2026.104579_bb0140","doi-asserted-by":"crossref","DOI":"10.3390\/bios13020224","article-title":"Agaricus bisporus wild mushroom extract as lectin source for engineering a lactose photoelectrochemical biosensor","volume":"13","author":"Santos","year":"2023","journal-title":"Biosensors"},{"key":"10.1016\/j.fochx.2026.104579_bb0145","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2021.129576","article-title":"Variations in the key aroma and phenolic compounds of champignon (Agaricus bisporus) and oyster (Pleurotus ostreatus) mushrooms after two cooking treatments as elucidated by GC-MS-O and LC-DAD-ESI-MS\/MS","volume":"354","author":"Selli","year":"2021","journal-title":"Food Chemistry"},{"issue":"8","key":"10.1016\/j.fochx.2026.104579_bb0150","doi-asserted-by":"crossref","first-page":"1308","DOI":"10.1080\/01635581.2017.1367944","article-title":"Anticancer activity and molecular mechanism of polyphenol rich Calophyllum inophyllum fruit extract in MCF-7 breast cancer cells","volume":"69","author":"Shanmugapriya","year":"2017","journal-title":"Nutrition and Cancer"},{"issue":"1","key":"10.1016\/j.fochx.2026.104579_bb0155","doi-asserted-by":"crossref","first-page":"43","DOI":"10.37349\/emed.2022.00073","article-title":"Reactive oxygen species in cancer progression and its role in therapeutics","volume":"3","author":"Singh","year":"2022","journal-title":"Exploration of Medicine"},{"issue":"4","key":"10.1016\/j.fochx.2026.104579_bb0160","doi-asserted-by":"crossref","DOI":"10.1111\/1750-3841.70120","article-title":"Characterization of nutritional and volatile flavor compounds of Pleurotus eryngii under different cultivation methods","volume":"90","author":"Song","year":"2025","journal-title":"Journal of Food Science"},{"issue":"5","key":"10.1016\/j.fochx.2026.104579_bb0165","doi-asserted-by":"crossref","DOI":"10.1016\/j.acthis.2021.151736","article-title":"Lappaconitine hydrochloride inhibits proliferation and induces apoptosis in human colon cancer HCT-116 cells via mitochondrial and MAPK pathway","volume":"123","author":"Song","year":"2021","journal-title":"Acta Histochemica"},{"key":"10.1016\/j.fochx.2026.104579_bb0170","doi-asserted-by":"crossref","first-page":"176","DOI":"10.1016\/j.tifs.2019.12.018","article-title":"Advances in umami taste and aroma of edible mushrooms","volume":"96","author":"Sun","year":"2020","journal-title":"Trends in Food Science & Technology"},{"key":"10.1016\/j.fochx.2026.104579_bb0175","series-title":"Compilations of odour threshold values in air, water and other media","author":"Van","year":"2018"},{"issue":"6","key":"10.1016\/j.fochx.2026.104579_bb0180","doi-asserted-by":"crossref","first-page":"1542","DOI":"10.1111\/1750-3841.14165","article-title":"Analysis and evaluation of the characteristic taste components in portobello mushroom","volume":"83","author":"Wang","year":"2018","journal-title":"Journal of Food Science"},{"issue":"12","key":"10.1016\/j.fochx.2026.104579_bb0185","first-page":"211","article-title":"Principal component analysis and cluster analysis for evaluating the free amino acid composition of inner and outer lily bulb scales from different cultivars","volume":"41","author":"Wang","year":"2020","journal-title":"Food Science"},{"key":"10.1016\/j.fochx.2026.104579_bb0190","doi-asserted-by":"crossref","DOI":"10.1016\/j.carbpol.2023.121208","article-title":"Agrocybe cylindracea fucoglucogalactan induced lysosome-mediated apoptosis of colorectal cancer cell through H3K27ac-regulated cathepsin D","volume":"319","author":"Wang","year":"2023","journal-title":"Carbohydrate Polymers"},{"key":"10.1016\/j.fochx.2026.104579_bb0195","series-title":"Effects of drying temperature and packaging methods on the flavor of Suillus granulatus","author":"Wei","year":"2020"},{"key":"10.1016\/j.fochx.2026.104579_bb0200","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2022.133378","article-title":"Quality characteristics and non-volatile taste formation mechanism of lentinula edodes during hot air drying","volume":"393","author":"Wen","year":"2022","journal-title":"Food Chemistry"},{"issue":"4","key":"10.1016\/j.fochx.2026.104579_bb0205","first-page":"78","article-title":"Analysis of volatile components in fruiting body and mycelium of Lepista sordida by HS-SPME-GC-MS","volume":"30","author":"Xu","year":"2023","journal-title":"Acta Edulis Fungi"},{"issue":"4","key":"10.1016\/j.fochx.2026.104579_bb0210","first-page":"86","article-title":"Study on extractionof polysaccharide from Agrocybe aegerita by inner ebullition method","volume":"5","author":"Yang","year":"2019","journal-title":"Biological Chemical Engineering"},{"key":"10.1016\/j.fochx.2026.104579_bb0215","article-title":"Biochemical characterization and bacterial diversity of Agrocybe aegerita during postharvest storage","volume":"16","author":"Yang","year":"2025","journal-title":"Frontiers in Microbiology"},{"key":"10.1016\/j.fochx.2026.104579_bb0220","doi-asserted-by":"crossref","DOI":"10.1016\/j.fbio.2024.103772","article-title":"Non-volatile taste active compounds and umami evaluation of agrocybe aegerita hydrolysates derived using different enzymes","volume":"58","author":"Yang","year":"2024","journal-title":"Food Bioscience"},{"key":"10.1016\/j.fochx.2026.104579_bb0225","article-title":"Comprehensive profiling of volatile aroma compounds and non-volatile metabolites in five salted chili peppers using multi-omics technologies: E-nose, E-tongue, GC-IMS, GC \u00d7 GC-TOF-MS, and UHPLC-MS\/MS","volume":"35","author":"Yang","year":"2026","journal-title":"Food Chemistry: X"},{"issue":"3","key":"10.1016\/j.fochx.2026.104579_bb0230","first-page":"254","article-title":"Flavor compounds analysis of 5 fresh mushrooms using HS-SPME-GC-MS and HPLC","volume":"40","author":"Yin","year":"2019","journal-title":"Science and Technology of Food Industry"},{"issue":"2","key":"10.1016\/j.fochx.2026.104579_bb0235","first-page":"373","article-title":"Research progress on edible fungus flavor substances and their detection technology and application","volume":"45","author":"Yu","year":"2024","journal-title":"Science and Technology of Food Industry"},{"key":"10.1016\/j.fochx.2026.104579_bb0240","series-title":"Research on the flavor substances of matsutake fungus soup and the development of freeze-dried soup buns","author":"Zhang","year":"2023"},{"key":"10.1016\/j.fochx.2026.104579_bb0245","series-title":"Identification and influencing factors of characteristic compounds in morchella sp. based on metabolomics","author":"Zhao","year":"2022"},{"key":"10.1016\/j.fochx.2026.104579_bb0250","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2021.130849","article-title":"Exploring the relationships between perceived umami intensity, umami components and electronic tongue responses in food matrices","volume":"368","author":"Zhu","year":"2022","journal-title":"Food Chemistry"}],"container-title":["Food Chemistry: X"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S2590157526011004?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S2590157526011004?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2026,10,26]],"date-time":"2026-10-26T17:02:23Z","timestamp":1793034143000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S2590157526011004"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,10]]},"references-count":50,"alternative-id":["S2590157526011004"],"URL":"https:\/\/doi.org\/10.1016\/j.fochx.2026.104579","relation":{},"ISSN":["2590-1575"],"issn-type":[{"value":"2590-1575","type":"print"}],"subject":[],"published":{"date-parts":[[2026,10]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"White agrocybe cylindracea outperforms the brown strain in nutritional value, flavor profile, and anticancer activity","name":"articletitle","label":"Article Title"},{"value":"Food Chemistry: X","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.1016\/j.fochx.2026.104579","name":"articlelink","label":"CrossRef DOI link to publisher maintained version"},{"value":"article","name":"content_type","label":"Content Type"},{"value":"\u00a9 2026 The Authors. Published by Elsevier Ltd.","name":"copyright","label":"Copyright"}],"article-number":"104579"}}