Free and Bound Phenolic Acids and Total Phenolics in Black, Blue, and Yellow Barley and Their Contribution to Free Radical Scavenging Capacity

Differences in Carbohydrate Composition and Digestion In Vitro of Selected Barley Cultivars as Influenced by Pearling and Cooking

(2009) Danielle Gray et al.   CEREAL CHEMISTRY

Antioxidant potential of barley as affected by alkaline hydrolysis and release of insoluble-bound phenolics

(2009) Terrence Madhujith et al.   FOOD CHEMISTRY

A kinetic approach for evaluation of the antioxidant activity of selected phenolic acids

(2009) Petra Terpinc et al.   FOOD CHEMISTRY

Antioxidant activities of malt extract from barley (Hordeum vulgare L.) toward various oxidative stress in vitro and in vivo

(2009) Yang Qingming et al.   FOOD CHEMISTRY

Anthocyanin Composition and Oxygen Radical Scavenging Capacity (ORAC) of Milled and Pearled Purple, Black, and Common Barley

(2009) Guillermo G. Bellido et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of Selected Barley Cultivars and Their Pearling Fractions on Inhibition of Human LDL Oxidation In Vitro Using a Modified Conjugated Dienes Method

(2008) E.-S. M. Abdel-Aal et al.   CEREAL CHEMISTRY

Fractionation of Blue Wheat Anthocyanin Compounds and Their Contribution to Antioxidant Properties

(2008) El-Sayed M. Abdel-Aal et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY