Change in Health Ingredients of Whole Tibetan Hull-Less Barley after Steam Explosion and Simulated DigestionIn vitro

Improving bioaccessibility and bioavailability of phenolic compounds in cereal grains through processing technologies: A concise review

(2014) Tao Wang et al.   Journal of Functional Foods

A Review on the Relationship Between Food Structure, Processing, and Bioavailability

(2013) Ilkay Sensoy   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Relationship between total antioxidant capacities of cereals measured before and afterin vitrodigestion

(2013) Lingxiao Gong et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

The Impact of Milling and Thermal Processing on Phenolic Compounds in Cereal Grains

(2012) Sanaa Ragaee et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Effect of Steam Explosion Treatment on Barley Bran Phenolic Compounds and Antioxidant Capacity

(2012) Lingxiao Gong et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Antioxidant activity of barley as affected by extrusion cooking

(2011) Paras Sharma et al.   FOOD CHEMISTRY

Can the same steam pretreatment conditions be used for most softwoods to achieve good, enzymatic hydrolysis and sugar yields?

(2010) Linoj Kumar et al.   BIORESOURCE TECHNOLOGY

Extraction and deglycosylation of flavonoids from sumac fruits using steam explosion

(2010) Guozhong Chen et al.   FOOD CHEMISTRY

Effect of sand roasting and microwave cooking on antioxidant activity of barley

(2010) Paras Sharma et al.   FOOD RESEARCH INTERNATIONAL

Fractionation of wheat and barley straw to access high-molecular-mass hemicelluloses prior to ethanol production

(2009) Tobias Persson et al.   BIORESOURCE TECHNOLOGY

Slowly Digestible Starch: Concept, Mechanism, and Proposed Extended Glycemic Index

(2009) Genyi Zhang et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Effects of drying and extrusion on colour, chemical composition, antioxidant activities and mitogenic response of spleen lymphocytes of sweet potatoes

(2009) Ming-Chih Shih et al.   FOOD CHEMISTRY

Effect of extrusion process on antioxidant activity, total phenolics and β-glucan content of extrudates developed from barley-fruit and vegetable by-products

(2009) Aylin Altan et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Starch digestibility in food matrix: a review

(2009) Jaspreet Singh et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Improvement of arabinoxylan isolation from barley husks

(2008) T. Persson et al.   FOOD AND BIOPRODUCTS PROCESSING

Sorghum Extrusion Increases Bioavailability of Catechins in Weanling Pigs

(2008) Liwei Gu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Bioavailability of ferulic acid is determined by its bioaccessibility

(2008) Nuria Mateo Anson et al.   JOURNAL OF CEREAL SCIENCE