β-Glucan Assay Kit (Yeast and Mushroom)

1.Measurement of β-Glucan in Mushrooms and Mycelial Products. McCleary, B. V. & Draga, A. (2016). Journal of AOAC International, 99(2), 364-373.
2.Valorization of Spent Brewer’s Yeast Bioactive Components via an Optimized Ultrasonication Process. Ciobanu, L. T., Constantinescu-Aruxandei, D., Tritean, N., Lupu, C., Negrilă, R. N., Farcasanu, I. C. & Oancea, F. (2023). Fermentation, 9(11), 952.
3.Effects of algal supplementation in feed to broiler breeders on transfer of nutrients and antibodies to chicks and quality of hatchlings. Ivarsson, E., Wall, H., Boyner, M., Cervin, G., Pavia, H. & Wattrang, E. (2023). animal, 17(12), 101020.
4.Oyster Mushroom (Pleurotus Ostreatus) ethanolic extract protects yeast cells from hyper-and hypo-glycemic stress. Požgajová, M., Kovár, M., Navrátilová, A., Fialková, V. & Chlebová, Z. (2024). Journal of microbiology, biotechnology and food sciences, 13(5), e9817-e9817.
5.Composition, structural properties and immunomodulatory activity of several aqueous Pleurotus β-glucan-rich extracts. Pérez-Bassart, Z., Bäuerl, C., Fabra, M. J., Martínez-Abad, A., Collado, M. C. & López-Rubio, A. (2023). International journal of biological macromolecules, 253, 127255.
6.Remediation of brewery wastewater and reuse for β-glucans production by basidiomycete fungi. Timm, T. G., Schipmann, D. B. D., Costa, T. M., & Tavares, L. B. B. (2023), In Press.
7.Submerged cultivation of selected macro-fungi to produce mycelia rich in β-glucans and other bioactive compounds, valorizing side streams of the food industry. Pilafidis, S., Tsouko, E., Sougleri, G., Diamantopoulou, P., Gkatzionis, K., Ioannou, Z. & Sarris, D. (2024). Carbon Resources Conversion, 7(2), 100198.
8.Examining the Impact of Substrate Composition on the Biochemical Properties and Antioxidant Activity of Pleurotus and Agaricus Mushrooms. Diamantopoulou, P., Fourtaka, K., Melanouri, E. M., Dedousi, M., Diamantis, I., Gardeli, C. & Papanikolaou, S. (2023). Fermentation, 9(7), 689.
9.Understanding the nutritional, structural, and physicochemical properties and in vitro digestibility of thermally-treated whole grain highland barley. Xu, J., Ai, Y. & Zhao, Y. (2023), In Press.
10.Optimization of enzyme-microwave assisted extraction, characterization and antioxidant activity of polysaccharide from Ganoderma lucidum. Listriyani, L. W., Hudiyono, S., Rudiyono, R., Zulaeha, S. & Wibisana, A. (2023). Jurnal Bioteknologi & Biosains Indonesia (JBBI), 10(1), 43-58.
11.Nutritional, Antioxidant and Sensory Characteristics of Bread Enriched with Wholemeal Flour from Slovakian Black Oat Varieties. Ivanišová, E., Čech, M., Hozlár, P., Zaguła, G., Gumul, D., Grygorieva, O., Makowska, A. & Kowalczewski, P. Ł. (2023). Applied Sciences, 13(7), 4485.
12.Prebiotic potency from White Oyster Mushroom (Pleurotus ostreatus). Setyawan, R. H., Saskiawan, I., Widhyastuti, N., Kasirah, K. & Mulyadi, M. (2023). Berita Biologi, 22(1), 51-59.
13.Hydrocolloids from the Mushroom Auricularia heimuer: Composition and Properties. Kalitukha, L., Bleha, R., Synytsya, A., Kraska, J. & Sari, M. (2023). Journal of Fungi, 9(6), 681.
14.Purification and Molecular Characterization of Fucoidan Isolated from Ascophyllum nodosum Brown Seaweed Grown in Ireland. Rajauria, G., Ravindran, R., Garcia-Vaquero, M., Rai, D. K., Sweeney, T. & O’Doherty, J. (2023). Marine Drugs, 21(5), 315.
15.Evaluation of early feed access and algal extract on growth performance, organ development, gut microbiota and vaccine-induced antibody responses in broiler chickens. Ivarsson, E., Wattrang, E., Sun, L., Cervin, G., Pavia, H. & Wall, H. (2022). Animal, 16(5), 100522.