Monosaccharide and Alditol Contents of Huitlacoche (Ustilago maydis)

This publication has 12 references indexed in Scilit:

• Mushroom mycelium as a potential source of food flavour
  Trends in Food Science & Technology, 1991
• Pleurotus mushrooms. Part II. Chemical composition, nutritional value, post‐harvest physiology, preservation, and role as human food
  Critical Reviews in Food Science and Nutrition, 1988
• Formation of cellobiose lipids by growing and resting cells of Ustilago maydis
  Biotechnology Letters, 1986
• Corn smut as a food source — perspectives on biology, composition, and nutrition
  C R C Critical Reviews in Food Science and Nutrition, 1981
• Stimulation of maize invertase activity following infection by Ustilago maydis
  Phytochemistry, 1977
• Histology of neoplasms and chlorotic lesions in maize seedlings following the injection of sporidia of Ustilago maydis (DC) Corda
  Physiological Plant Pathology, 1973
• Gas—liquid chromatography of trifluoroacetylated amino acid methyl esters : Determination of their molar responses with the flame ionization detector
  Journal of Chromatography A, 1972
• Qualitative and Quantitative Analyses of Free Neutral Carbohydrates in Mushroon Tissues by Gas-Liquid Chromatography and Mass Spectroscopy
  Journal of Agricultural and Food Chemistry, 1971
• Microbial production of amino acids. II. The influence of carbon and nitrogen sources and metal ions on growth ofUstilago maydis (DC.) Cda. and on lysine and threonine production
  Biotechnology & Bioengineering, 1962
• BIOCHEMISTRY OF THE USTILAGINALES: VII. ANTIBIOTIC ACTIVITY OF USTILAGIC ACID
  Canadian Journal of Botany, 1951