Article
Biochemistry & Molecular Biology
Md Arifuzzaman, Matthias Jost, Meinan Wang, Xianming Chen, Dragan Perovic, Robert F. Park, Matthew Rouse, Kerrie Forrest, Matthew Hayden, Ghazanfar Abbas Khan, Peter M. Dracatos
Summary: In this study, a genotype-by-sequencing approach was used to identify rust resistance alleles in a collection of diverse barley landraces and cultivars. Resistance factors were found on chromosomes 1H, 2H, 4H, and 5H. Additionally, a QTL on chromosome 5HL conferred resistance to both leaf rust and stripe rust.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
Article
Food Science & Technology
Giuseppe Perri, Andrea Minisci, Marco Montemurro, Erica Pontonio, Michela Verni, Carlo G. Rizzello
Summary: The study improved the nutritional characteristics of the local barley cultivar Nure through sprouting and fermentation, and explored its potential as an ingredient in bread making. Sprouting led to a reduction in starch and dietary fibers, but an increase in phenolic compounds and protein bio-accessibility. Fermentation further enhanced the nutritional features of sprouted barley, by increasing the concentration of free amino acids and gamma-aminobutyric acid, and decreasing the phytic acid content.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Plant Sciences
Anastasiia Y. Glagoleva, Alexander V. Vikhorev, Nikolay A. Shmakov, Sergey V. Morozov, Elena I. Chernyak, Gennady V. Vasiliev, Natalia V. Shatskaya, Elena K. Khlestkina, Olesya Y. Shoeva
Summary: The current study reveals the features of the phenylpropanoid biosynthesis pathway functioning in melanin-accumulating barley grains. It shows that the pathway is redirected during melanin synthesis, leading to unique transcriptomic patterns and changes in phenylpropanoid metabolite concentrations. This study provides valuable insights into the genetics and metabolism of pigmentation in barley grains.
FRONTIERS IN PLANT SCIENCE
(2022)
Article
Food Science & Technology
Junlin Deng, Zhuoya Xiang, Changbin Lin, Yongqing Zhu, Kaijun Yang, Tinghui Liu, Chen Xia, Jian Chen, Wenhui Zhang, Yuhong Zhang, Boyu Zhu
Summary: In this study, phenolic fractions were extracted from grains of fourteen hulless barley varieties, revealing higher phenolic content and antioxidant capacity in the insoluble-bound fraction. Ferulic acid was identified as the dominant phenolic component in all varieties, while new phenolic compounds were also discovered in hulless barley for the first time. Additionally, the antioxidant activities were significantly contributed by total phenolic contents, ferulic acid, and luteolin, providing valuable insights into the phenolics in grains of hulless barley varieties.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Engineering, Chemical
Gisandro Reis Carvalho, Tiago Carregari Polachini, Pedro Esteves Duarte Augusto, Javier Telis-Romero, Jose Bon
Summary: The study evaluated the physical properties of barley in a wide range of moisture contents using mathematical expressions, indicating that the properties of barley increase up to a certain moisture content and decrease at higher moisture levels. This data is important for designing processes involving barley processing and storage.
JOURNAL OF FOOD PROCESS ENGINEERING
(2021)
Article
Green & Sustainable Science & Technology
Peipei Tian, Dan Li, Hongwei Lu, Sansan Feng, Qianwen Nie
Summary: This study evaluates the carbon footprint of grain production in China and identifies fertilizer application, straw burning, and methane emissions in rice paddy as the main causes of GHG emissions. Results show differences in PCF between high production and low production areas, emphasizing the importance of fertilizer application in PCF increase. The study suggests promoting modern agriculture production as a key measure to reduce GHG emissions.
JOURNAL OF CLEANER PRODUCTION
(2021)
Article
Agronomy
Young-Eun Yoon, Hyeonji Choe, Vimalraj Kantharaj, Woo Duck Seo, Jin Hwan Lee, Mi Sun Cheong, Keum-Ah Lee, Young-Nam Kim, Yong Bok Lee
Summary: This study identifies the optimal climatic conditions for producing barley sprouts with high saponarin content through a two-year field experiment. The results show that daily temperature differences and light hours are decisive factors for saponarin biosynthesis in barley sprouts.
Review
Plant Sciences
Jasmina Lukinac, Marko Jukic
Summary: Barley is gaining attention for its nutritional components and potential to be used in various cereal-based products.
Article
Materials Science, Multidisciplinary
Jungkyun Na, Semin Park, Hyun-seok Ko, Hyung-don Joo, Yangmo Koo
Summary: This article describes a new method for improving the manufacturing process of grain-oriented silicon steel, which can achieve columnar Goss grains of up to 90% in a continuous line. By introducing concentrated shear strain on the surface layer, the Goss grains grow inward in the form of columnar grains, retaining the Goss texture. This novel process has a vast potential for making grain-oriented silicon steel.
METALS AND MATERIALS INTERNATIONAL
(2023)
Article
Chemistry, Applied
Haiyang Jiang, Xiaoxi Qi, Shaobin Zhong, Paul Schwarz, Bingcan Chen, Jiajia Rao
Summary: This study evaluated the effect of hop essential oil (HEO) nanoemulsion on fungal biomass and mycotoxin production during the malting process. It was found that the application of HEO nanoemulsion significantly reduced fungal biomass and deoxynivalenol (DON) contents at each stage of malting. In addition, the localization of fungal hyphae on the surface and inside the tissue of barley and malts was observed.
Review
Food Science & Technology
Valentina Melini, Francesca Melini
Summary: Quinoa has gained increasing interest due to its suitability in gluten-free diets, sustainability, and superfood qualities. Research on quinoa has mostly focused on phenolic compounds and saponins, while other components like betalains and tannins have been less explored. Efforts are still needed to establish a standard of quality for quinoa seeds and harmonize analytical approaches.
Article
Green & Sustainable Science & Technology
Alma Delia Roman-Gutierrez, Danae Duana-Avila, Juan Hernandez-Avila, Eduardo Cerecedo-Saenz, Eleazar Salinas-Rodriguez, Adriana Rojas-Leon, Patricia Lopez Perea
Summary: The main objective of this work is to support the use of sustainable solutions for managing and reusing agricultural waste from cereal harvest. Different proportions of cellulose obtained from straw residues were used to make sheets of artisan paper. The physical and mechanical properties of the sheets were adequate, and the straw played a supporting role. IR and X-ray diffraction analysis confirmed the efficiency and effectiveness of the paper materials.
Article
Veterinary Sciences
Ashraf Alkhtib, Muhannad Muna, Mohammad Darag, Iyad Alkhalid, Ziad Al-asa'ad, Hanaa Mfeshi, Roba Zayod, Emily Burton
Summary: This study investigated the use of spineless cactus cladodes in camel diets and found that it can be a potential replacement for conventional energy sources. Replacing the main energy source with fresh cactus cladodes did not significantly affect nutrient intake and digestibility, but it did improve feed conversion ratio. A prediction model based on cladode volume was developed to accurately estimate cladode weight.
VETERINARY MEDICINE AND SCIENCE
(2023)
Review
Food Science & Technology
Joseph S. Woomer, Akinbode A. Adedeji
Summary: The gluten-free market has seen significant growth globally, with more people opting for gluten-free diets. The main challenge of gluten-free diets lies in maintaining quality and balanced nutrition.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2021)
Article
Food Science & Technology
Elem Tamirys dos Santos Carames, Karim C. Piacentini, Naara Aparecida Almeida, Viviane Lopes Pereira, Juliana Azevedo Lima Pallone, Liliana de Oliveira Rocha
Summary: This study aimed to assess the performance of near infrared (NIR) spectroscopy in detecting and classifying enniatin (ENN) content in barley grains. The results showed that NIR data can effectively distinguish between contaminated and non-contaminated barley samples, demonstrating the potential of NIR as a tool for monitoring this emerging mycotoxin.
FOOD RESEARCH INTERNATIONAL
(2022)
