Barley in the Production of Cereal-Based Products

Effect of Added Brewer’s Spent Grain on the Baking Value of Flour and the Quality of Wheat Bread

(2022) Anna Czubaszek et al.   MOLECULES

Quality Assessment of Cookies Made from Composite Flours Containing Malted Barley Flour and Wheat Flour

(2022) Marko Jukić et al.   Plants-Basel

Improving the quality of traditional Iranian bread by using sourdough and optimizing the fermentation conditions

(2022) Sara Naji-Tabasi et al.   SN Applied Sciences

Effect of the Addition of Hulless Barley Flour on the Quality of Short-Dough Cookies

(2022) Gjore Nakov et al.   Foods

Design of Cereal Products Naturally Enriched in Folate from Barley Pearling By-Products

(2022) Stefania Ruggeri et al.   Nutrients

Identification of genetic loci and candidate genes related to β-glucan content in barley grain by genome-wide association study in International Barley Core Selected Collection

(2021) La Geng et al.   MOLECULAR BREEDING

Highland barley: Chemical composition, bioactive compounds, health effects, and applications

(2021) Mohammed Obadi et al.   FOOD RESEARCH INTERNATIONAL

Brewers’ spent grain in food systems: Processing and final products quality as a function of fiber modification treatment

(2021) Joncer Naibaho et al.   JOURNAL OF FOOD SCIENCE

Quality attributes for barley malt: “The backbone of beer”

(2021) Heena Rani et al.   JOURNAL OF FOOD SCIENCE

Changes in the Nutrient Composition of Barley Grain (Hordeum vulgare L.) and of Morphological Fractions of Sprouts

(2021) Luis T. Ortiz et al.   Scientifica

Effect of Hulless Barley Flours on Dough Rheological Properties, Baking Quality, and Starch Digestibility of Wheat Bread

(2021) Liwei Yu et al.   Frontiers in Nutrition

Key Odorants in Japanese Roasted Barley Tea (Mugi-Cha)—Differences between Roasted Barley Tea Prepared from Naked Barley and Roasted Barley Tea Prepared from Hulled Barley

(2020) Sotaro Tatsu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Sprouted Barley Flour as a Nutritious and Functional Ingredient

(2020) Daniel Rico et al.   Foods

Brewer’s Spent Grains: Possibilities of Valorization, a Review

(2020) Ancuța Chetrariu et al.   Applied Sciences-Basel

Effect of fermentation on some quality properties of cornelian cherry tarhana produced from different cereal/pseudocereal flours

(2019) E. Karademir et al.   Quality Assurance and Safety of Crops & Foods

Whole Grain Consumption for the Prevention and Treatment of Breast Cancer

(2019) Mingsi Xie et al.   Nutrients

Effects of barley flour on rheological, textural, sensory and glycemic index of traditional unleavened flat bread (Roti)

(2019) Remal Mansoor et al.   CEREAL CHEMISTRY

Resistant starch: impact on the gut microbiome and health

(2019) Peter DeMartino et al.   CURRENT OPINION IN BIOTECHNOLOGY

Emerging science on benefits of whole grain oat and barley and their soluble dietary fibers for heart health, glycemic response, and gut microbiota

(2019) Susan M Tosh et al.   NUTRITION REVIEWS

Effect of sprouting on cake quality from wheat–barley flour blends

(2018) Sabeeha Yaqoob et al.   Journal of Food Measurement and Characterization

Physical and textural properties of biscuits containing jet milled rye and barley flour

(2018) Antonios Drakos et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effect of barley flour addition on the physico-chemical properties of dough and structure of bread

(2017) Zahir Humaid Al-Attabi et al.   JOURNAL OF CEREAL SCIENCE

Bioactive phytochemicals in barley

(2017) Emmanuel Idehen et al.   JOURNAL OF FOOD AND DRUG ANALYSIS

Health benefits of oat: current evidence and molecular mechanisms

(2017) Cristina Martínez-Villaluenga et al.   Current Opinion in Food Science

Resistant Starch Content Is Related to Granule Size in Barley

(2016) Zaheer Ahmed et al.   CEREAL CHEMISTRY

Current and Potential Barley Grain Food Products

(2016) B.-K. Baik   CEREAL FOODS WORLD

Germination of Cereal Grains as a Way to Improve the Nutritional Value: A Review

(2013) Florian Hübner et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Nutritional and functional performance of high β-glucan barley flours in breadmaking: mixed breads versus wheat breads

(2013) Concha Collar et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Prediction of The Total Starch and Amylose Content in Barley using Near-Infrared Reflectance Spectroscopy

(2013) Hua Ping et al.   INTELLIGENT AUTOMATION AND SOFT COMPUTING

Fluidized Bed Drying of Sprouted Wheat(Triticum aestivum)

(2013) Shyamala P. Shingare et al.   International Journal of Food Engineering

Wheat bread biofortification with rootlets, a malting by-product

(2013) Deborah M Waters et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Brewer's spent grain: a valuable feedstock for industrial applications

(2013) Solange I Mussatto   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Cookie making behavior of wheat–barley flour blends and effects on antioxidant properties

(2013) Paras Sharma et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Antioxidant potential of wheat flour chapattis as affected by incorporating barley flour

(2013) Paras Sharma et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

EFFECTS OF BLENDING OF WHEAT FLOUR WITH BARLEY FLOUR ON DOUGH AND STEAMED BREAD PROPERTIES

(2012) SU-YI LIN et al.   JOURNAL OF TEXTURE STUDIES

The increasing use of barley and barley by-products in the production of healthier baked goods

(2012) Paul Sullivan et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Polymeric protein formation during pasta-making with barley and semolina mixtures, and prediction of its effect on cooking behaviour and acceptability

(2011) C. Lamacchia et al.   FOOD CHEMISTRY

Barley Grain Constituents, Starch Composition, and Structure Affect Starch in Vitro Enzymatic Hydrolysis

(2011) Eric K. Asare et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The utilisation of barley middlings to add value and health benefits to white breads

(2011) Paul Sullivan et al.   JOURNAL OF FOOD ENGINEERING

Effect of barley flour on the physical and sensory characteristics of chocolate chip cookies

(2011) Diana June Frost et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effect of barley flour and freeze–thaw cycles on textural nutritional and functional properties of cookies

(2010) Mahesh Gupta et al.   FOOD AND BIOPRODUCTS PROCESSING

Morphological, Thermal, Pasting, and Rheological Properties of Barley Starch and Their Blends

(2010) Mahesh Gupta et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Effect of Barley Flour Incorporation on the Instrumental Texture of Sponge Cake

(2010) Mahesh Gupta et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Isolation and Characterization of High-Purity Starch Isolates from Regular, Waxy, and High-Amylose Hulless Barley Grains

(2009) Jun Gao et al.   CEREAL CHEMISTRY

Particle Size Effects on the Quality of Flour Tortillas Enriched with Whole Grain Waxy Barley

(2009) Naruemon Prasopsunwattana et al.   CEREAL CHEMISTRY

Grain composition of Virginia winter barley and implications for use in feed, food, and biofuels production

(2009) Carl Griffey et al.   JOURNAL OF CEREAL SCIENCE

Milling behavior of hulled barley and its thermal and pasting properties

(2009) Paras Sharma et al.   JOURNAL OF FOOD ENGINEERING

Effect of Zataria multiflora Boiss. essential oil and nisin on Salmonella typhimurium and Staphylococcus aureus in a food model system and on the bacterial cell membranes

(2008) Mir-Hassan Moosavy et al.   FOOD RESEARCH INTERNATIONAL

Barley for food: Characteristics, improvement, and renewed interest

(2008) Byung-Kee Baik et al.   JOURNAL OF CEREAL SCIENCE

Physicochemical properties of hull-less barley fibre-rich fractions varying in particle size and their potential as functional ingredients in two-layer flat bread

(2007) M.S. Izydorczyk et al.   FOOD CHEMISTRY