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International Journal of Medicinal Mushrooms

Published 12 issues per year

ISSN Print: 1521-9437

ISSN Online: 1940-4344

The Impact Factor measures the average number of citations received in a particular year by papers published in the journal during the two preceding years. 2017 Journal Citation Reports (Clarivate Analytics, 2018) IF: 1.2 To calculate the five year Impact Factor, citations are counted in 2017 to the previous five years and divided by the source items published in the previous five years. 2017 Journal Citation Reports (Clarivate Analytics, 2018) 5-Year IF: 1.4 The Immediacy Index is the average number of times an article is cited in the year it is published. The journal Immediacy Index indicates how quickly articles in a journal are cited. Immediacy Index: 0.3 The Eigenfactor score, developed by Jevin West and Carl Bergstrom at the University of Washington, is a rating of the total importance of a scientific journal. Journals are rated according to the number of incoming citations, with citations from highly ranked journals weighted to make a larger contribution to the eigenfactor than those from poorly ranked journals. Eigenfactor: 0.00066 The Journal Citation Indicator (JCI) is a single measurement of the field-normalized citation impact of journals in the Web of Science Core Collection across disciplines. The key words here are that the metric is normalized and cross-disciplinary. JCI: 0.34 SJR: 0.274 SNIP: 0.41 CiteScore™:: 2.8 H-Index: 37

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The Umami Taste of Edible and Medicinal Mushrooms

Volume 7, Issue 1&2, 2005, pp. 119-126
DOI: 10.1615/IntJMedMushr.v7.i12.120
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ABSTRACT

Mushrooms impart to food the second functionality of tasty properties. The typical mushroom flavor consists of water-soluble taste components including free amino acids and 5'-nucleotides. The umami taste, also called the palatable taste, is an overall food flavor induced or enhanced by mono-sodium glutamate (MSG). The umami taste of mushrooms can be greatly increased by the synergistic effect of umami 5'-nucleotides and umami amino acids. The equivalent umami concentration (EUC) is the concentration of MSG equivalent to the umami intensity of that given by the mixture of MSG and the 5'-nucleotide. This article summarizes the results of mushroom taste components from a decade of research, and calculates the EUC values of the fruit bodies and mycelia. EUC values are grouped into four levels: >1000% (>10 g MSG/g dry matter), 100−1000% (1−10 g MSG/g), 10−100% (0.1−1 g MSG/g), and 10% (<0.1 g MSG/g). These EUC values are of great interest for fruit bodies and mycelia to be used as foods or food-flavoring materials or in the formulation of health foods.

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