jlmau@dragon.nchu.edu.tw *

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SCI1472 +35319.1 (2001) 77 (2001)+23( 100 2 23690-99 1 9180-89 2 16970-79 1 7960-69 0+1 +6250-59 2 10940-49 3 13330-39 3+2 106+7420-29 10+5 233+12310-29 13+3 187+54 1-9 40+10 129+40 (>10)37+112012.2.9*

Top Papers in Essential Science Indicators (ESI) (2001, 1, 1~)J.-H. Yang, H.-C. Lin and J.-L. Mau. 2002. Antioxidant properties of several commercial mushrooms. Food Chemistry 77: 229-235. SCI 119J.-L. Mau*, H.-C. Lin and S.-F. Song. 2002. Antioxidant properties of several specialty mushrooms. Food Research International 35: 519-526. SCI 117J.-L. Mau, C.-N. Chang, S.-J. Huang and C.-C. Chen. 2004. Antioxidant properties of methanolic extracts from Grifola frondosa, Morchella esculenta and Termitomyces albuminosus mycelia. Food Chemistry 87: 111-118. SCI 91Y.-H. Tseng, J.-H. Yang and J.-L. Mau. 2008. Antioxidant properties of polysaccharides from Ganoderma tsugae. Food Chemistry 107: 732-738. SCI 44*

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assembly of manuscript 1Title page2Abstract and Key words3Introduction4Materials and Methods, M&MExperimental Procedures5ResultsDiscussionResults and Discussion, R&DAbbreviation Used6Conclusion*

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I-7 1-3Mau and Tsai, 2007*

I-8 150-180*

I-9 cover letteriiiiiiivvThis manuscript has not been accepted for publication elsewhereAll coauthors of this paper contributed to the work and approved contents of the final version before submission*

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V invoiceNSC 95-2313-B005-xxxThe study was supported by National Science Council, R.O.C., Project No. NSC 95-2313-B005-xxxiiiiiipdf*

11. S.-Y. Tsai, S.-J. Huang, S.-H. Lo, T.-P. Wu, P.-Y. Lian and J.-L. Mau. 2009. Flavor compounds and antioxidant properties of several cultivated mushrooms. In preparation.21. S.-Y. Tsai, S.-J. Huang, S.-H. Lo, T.-P. Wu, P.-Y. Lian and J.-L. Mau. 2009. Flavor compounds and antioxidant properties of several cultivated mushrooms. Food Chemistry (submitted).31. S.-Y. Tsai, S.-J. Huang, S.-H. Lo, T.-P. Wu, P.-Y. Lian and J.-L. Mau. 2009. Flavor compounds and antioxidant properties of several cultivated mushrooms. Food Chemistry (revised).*

41. S.-Y. Tsai, S.-J. Huang, S.-H. Lo, T.-P. Wu, P.-Y. Lian and J.-L. Mau. 2009. Flavor compounds and antioxidant properties of several cultivated mushrooms. Food Chemistry (accepted).51. S.-Y. Tsai, S.-J. Huang, S.-H. Lo, T.-P. Wu, P.-Y. Lian and J.-L. Mau. 2009. Flavor compounds and antioxidant properties of several cultivated mushrooms. Food Chemistry (in press). doi:10.1016/j.foodchem.2008.08.03461. S.-Y. Tsai, S.-J. Huang, S.-H. Lo, T.-P. Wu, P.-Y. Lian and J.-L. Mau. 2009. Flavor compounds and antioxidant properties of several cultivated mushrooms. Food Chemistry 113: 578-584.*

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