Color, Starch Digestibility, and In Vitro Fermentation of Roasted Highland Barley Flour with Different Fractions

Isolated Pea Resistant Starch Substrates with Different Structural Features Modulate the Production of Short-Chain Fatty Acids and Metabolism of Microbiota in Anaerobic Fermentation In Vitro

(2021) Dingting Zhou et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of starter culture sourdough prepared with Lactobacilli and Saccharomyces cerevisiae on the quality of hull-less barley-wheat bread

(2021) Elif Cakir et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Air classification as a useful technology to obtain phenolics-enriched buckwheat flour fractions

(2021) Beatriz Martín-García et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

β-Glucan Extracted from Highland Barley Alleviates Dextran Sulfate Sodium-Induced Ulcerative Colitis in C57BL/6J Mice

(2021) Minjie Chen et al.   MOLECULES

Evaluation of ingredient mixing procedure on quality characteristics of noodles enriched with half hulless barley flour

(2020) Bo Zhao et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Quantification of phenolic acids and antioxidant potential of wheat rusks as influenced by partial replacement with barley flour

(2020) Sneh Punia et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Highland Barley Whole Grain (Hordeum vulgare L.) Ameliorates Hyperlipidemia by Modulating Cecal Microbiota, miRNAs, and AMPK Pathways in Leptin Receptor-Deficient db/db Mice

(2020) Na Deng et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Purple, high β-glucan, hulless barley as valuable ingredient for functional food

(2020) Mariona Martínez-Subirà et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The phenolic compounds profile, quantitative analysis and antioxidant activity of four naked barley grains with different color

(2020) Xiangzhen Ge et al.   FOOD CHEMISTRY

Toward a comprehensive understanding of ultracentrifugal milling on the physicochemical properties and aromatic profile of yellow pea flour

(2020) Zixuan Gu et al.   FOOD CHEMISTRY

Chiffon Cakes Made Using Wheat Flour With/Without Substitution by Highland Barley Powder or Mung Bean Flour: Correlations Among Ingredient Heat Absorption Enthalpy, Batter Rheology, and Cake Porosity

(2019) Zheng Ruan et al.   Food and Bioprocess Technology

Nutritional components, in vitro digestibility, and textural properties of cookies made from whole hull‐less barley

(2019) Xiao‐Qing Deng et al.   CEREAL CHEMISTRY

The impacts of particle size on starch structural characteristics and oil-binding ability of rice flour subjected to dry heating treatment

(2019) Wanxia Zhou et al.   CARBOHYDRATE POLYMERS

Different gelatinization characteristics of small and large barley starch granules impact their enzymatic hydrolysis and sugar production during mashing

(2019) Niels A. Langenaeken et al.   FOOD CHEMISTRY

Distribution of Free and Bound Phenolic Compounds in Buckwheat Milling Fractions

(2019) Beatriz Martín-García et al.   Foods

Understanding the nutritional functions of thermally-processed whole grain highland barley in vitro and in vivo

(2019) Bo Zheng et al.   FOOD CHEMISTRY

Digestion under saliva, simulated gastric and small intestinal conditions and fermentation in vitro by human intestinal microbiota of polysaccharides from Fuzhuan brick tea

(2018) Guijie Chen et al.   FOOD CHEMISTRY

Effects of particle size and water content during cooking on the physicochemical properties and in vitro starch digestibility of milled durum wheat grains

(2018) Peng Guo et al.   FOOD HYDROCOLLOIDS

Particle size affects structural and in vitro digestion properties of cooked rice flours

(2018) Adil Muhammad Farooq et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Barley β-glucan improves metabolic condition via short-chain fatty acids produced by gut microbial fermentation in high fat diet fed mice

(2018) Junki Miyamoto et al.   PLoS One

Influence of jet milling and particle size on the composition, physicochemical and mechanical properties of barley and rye flours

(2017) Antonios Drakos et al.   FOOD CHEMISTRY

Hulless barley as a promising source to improve the nutritional quality of wheat products

(2017) Sneh Narwal et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

The diet-derived short chain fatty acid propionate improves beta-cell function in humans and stimulates insulin secretion from human islets in vitro

(2016) Attilio Pingitore et al.   DIABETES OBESITY & METABOLISM

Physical, physicochemical and nutritional characteristics of Bhoja chaul, a traditional ready-to-eat dry heat parboiled rice product processed by an improvised soaking technique

(2016) Himjyoti Dutta et al.   FOOD CHEMISTRY

Starch digestibility and bioactivity of high altitude hulless barley

(2016) Jessy Moza et al.   FOOD CHEMISTRY

Effect of sieve particle size on functional, thermal, rheological and pasting properties of Indian and Turkish lentil flour

(2016) Jasim Ahmed et al.   JOURNAL OF FOOD ENGINEERING

Retrogradation enthalpy does not always reflect the retrogradation behavior of gelatinized starch

(2016) Shujun Wang et al.   Scientific Reports

Manipulation of starch bioaccessibility in wheat endosperm to regulate starch digestion, postprandial glycemia, insulinemia, and gut hormone responses: a randomized controlled trial in healthy ileostomy participants

(2015) Cathrina H Edwards et al.   AMERICAN JOURNAL OF CLINICAL NUTRITION

Effects of different milling processes on whole wheat flour quality and performance in steamed bread making

(2015) Chong Liu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Influences of structures of galactooligosaccharides and fructooligosaccharides on the fermentation in vitro by human intestinal microbiota

(2015) Wei Li et al.   Journal of Functional Foods

Sieving fractionation and jet mill micronization affect the functional properties of wheat flour

(2014) S. Protonotariou et al.   JOURNAL OF FOOD ENGINEERING

A standardised static in vitro digestion method suitable for food – an international consensus

(2014) M. Minekus et al.   Food & Function

Effect of flour particle size on microstructural, rheological and physico-sensory characteristics of bread and south Indian parotta

(2013) Suresh D. Sakhare et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Particle size heterogeneity in milled barley and sorghum grains: Effects on physico-chemical properties and starch digestibility

(2012) G.J. Al-Rabadi et al.   JOURNAL OF CEREAL SCIENCE

Effect of dry- and wet-milled rice flours on the quality attributes of gluten-free dough and noodles

(2012) Soojung Heo et al.   JOURNAL OF FOOD ENGINEERING

Influence of maize flour particle size on gluten-free breadmaking

(2012) Esther de la Hera et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Antioxidant and Anti-inflammatory Activities of Polyphenolics from Southeastern U.S. Range Blackberry Cultivars

(2010) Anita Srivastava et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

In Vitro Fermentation of Oat Flours from Typical and High β-Glucan Oat Lines

(2009) Hyun Jung Kim et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY