239 related articles for article (PubMed ID: 10996896)
1. Milling of barley to obtain beta-glucan enriched products.
Kiryluk J; Kawka A; Gasiorowski H; Chalcarz A; Anioła J
Nahrung; 2000 Aug; 44(4):238-41. PubMed ID: 10996896
[TBL] [Abstract][Full Text] [Related]
2. Dietary fiber and flavan-3-ols in shortbread biscuits enriched with barley flours co-products.
Verardo V; Riciputi Y; Messia MC; Vallicelli M; Falasca L; Marconi E; Caboni MF
Int J Food Sci Nutr; 2011 May; 62(3):262-9. PubMed ID: 21138406
[TBL] [Abstract][Full Text] [Related]
3. Dry fractionation methods to produce barley meals varying in protein, beta-glucan, and starch contents.
Liu K; Barrows FT; Obert D
J Food Sci; 2009 Aug; 74(6):C487-99. PubMed ID: 19723187
[TBL] [Abstract][Full Text] [Related]
4. Pearling of hull-less barley: product composition and gel color of pearled barley flours as affected by the degree of pearling.
Yeung J; Vasanthan T
J Agric Food Chem; 2001 Jan; 49(1):331-5. PubMed ID: 11170595
[TBL] [Abstract][Full Text] [Related]
5. Food labeling: health claims; soluble fiber from certain foods and risk of coronary heart disease. Interim final rule.
Food and Drug Administration, HHS
Fed Regist; 2008 Feb; 73(37):9938-47. PubMed ID: 18389921
[TBL] [Abstract][Full Text] [Related]
6. Extrusion conditions affect chemical composition and in vitro digestion of select food ingredients.
Dust JM; Gajda AM; Flickinger EA; Burkhalter TM; Merchen NR; Fahey GC
J Agric Food Chem; 2004 May; 52(10):2989-96. PubMed ID: 15137844
[TBL] [Abstract][Full Text] [Related]
7. Influence of jet milling and particle size on the composition, physicochemical and mechanical properties of barley and rye flours.
Drakos A; Kyriakakis G; Evageliou V; Protonotariou S; Mandala I; Ritzoulis C
Food Chem; 2017 Jan; 215():326-32. PubMed ID: 27542482
[TBL] [Abstract][Full Text] [Related]
8. Evaluation of bioactive compounds in cereals. Study of wheat, barley, oat and selected grain products.
Nogala-Kałucka M; Kawka A; Dwiecki K; Siger A
Acta Sci Pol Technol Aliment; 2020; 19(4):405-423. PubMed ID: 33179481
[TBL] [Abstract][Full Text] [Related]
9. Development of functional spaghetti enriched in bioactive compounds using barley coarse fraction obtained by air classification.
Verardo V; Gómez-Caravaca AM; Messia MC; Marconi E; Caboni MF
J Agric Food Chem; 2011 Sep; 59(17):9127-34. PubMed ID: 21806068
[TBL] [Abstract][Full Text] [Related]
10. Distribution and molecular characterization of β-glucans from hull-less barley bran, shorts and flour.
Zheng X; Li L; Wang Q
Int J Mol Sci; 2011; 12(3):1563-74. PubMed ID: 21673907
[TBL] [Abstract][Full Text] [Related]
11. Deoxynivalenol removal from barley intended as swine feed through the use of an abrasive pearling procedure.
House JD; Nyachoti CM; Abramson D
J Agric Food Chem; 2003 Aug; 51(17):5172-5. PubMed ID: 12903987
[TBL] [Abstract][Full Text] [Related]
12. Effects of barley β-glucan-enriched flour fractions on the glycaemic index of bread.
Finocchiaro F; Ferrari B; Gianinetti A; Scazzina F; Pellegrini N; Caramanico R; Salati C; Shirvanian V; Stanca AM
Int J Food Sci Nutr; 2012 Feb; 63(1):23-9. PubMed ID: 21707450
[TBL] [Abstract][Full Text] [Related]
13. [The behaviour of the microflora of wheat related to the cleaning- and the flour mill-flow diagram. IV. Communication: Investigations regarding the behaviour of the microflora during the cleaning and milling of grain (author's transl)].
Spicher G; Zwingelberg H
Zentralbl Bakteriol Naturwiss; 1980; 135(4):313-27. PubMed ID: 6999776
[TBL] [Abstract][Full Text] [Related]
14. Spelt (Triticum aestivum ssp. spelta) as a source of breadmaking flours and bran naturally enriched in oleic acid and minerals but not phytic acid.
Ruibal-Mendieta NL; Delacroix DL; Mignolet E; Pycke JM; Marques C; Rozenberg R; Petitjean G; Habib-Jiwan JL; Meurens M; Quetin-Leclercq J; Delzenne NM; Larondelle Y
J Agric Food Chem; 2005 Apr; 53(7):2751-9. PubMed ID: 15796621
[TBL] [Abstract][Full Text] [Related]
15. Development of a monoclonal antibody-based enzyme-linked immunosorbent assay to quantify soluble beta-glucans in oats and barley.
Rampitsch C; Ames N; Storsley J; Marien L
J Agric Food Chem; 2003 Sep; 51(20):5882-7. PubMed ID: 13129289
[TBL] [Abstract][Full Text] [Related]
16. Content and molecular-weight distribution of dietary fiber components in whole-grain rye flour and bread.
Andersson R; Fransson G; Tietjen M; Aman P
J Agric Food Chem; 2009 Mar; 57(5):2004-8. PubMed ID: 19219994
[TBL] [Abstract][Full Text] [Related]
17. Supplementation of a high-carbohydrate breakfast with barley beta-glucan improves postprandial glycaemic response for meals but not beverages.
Poppitt SD; van Drunen JD; McGill AT; Mulvey TB; Leahy FE
Asia Pac J Clin Nutr; 2007; 16(1):16-24. PubMed ID: 17215176
[TBL] [Abstract][Full Text] [Related]
18. Milling, water uptake, and modification properties of different barley (Hordeum vulgare L.) lots in relation to grain composition and structure.
Holopainen UR; Pihlava JM; Serenius M; Hietaniemi V; Wilhelmson A; Poutanen K; Lehtinen P
J Agric Food Chem; 2014 Sep; 62(35):8875-82. PubMed ID: 25136990
[TBL] [Abstract][Full Text] [Related]
19. Over-expression of specific HvCslF cellulose synthase-like genes in transgenic barley increases the levels of cell wall (1,3;1,4)-β-d-glucans and alters their fine structure.
Burton RA; Collins HM; Kibble NA; Smith JA; Shirley NJ; Jobling SA; Henderson M; Singh RR; Pettolino F; Wilson SM; Bird AR; Topping DL; Bacic A; Fincher GB
Plant Biotechnol J; 2011 Feb; 9(2):117-35. PubMed ID: 20497371
[TBL] [Abstract][Full Text] [Related]
20. High-molecular-weight barley beta-glucan in chapatis (unleavened Indian flatbread) lowers glycemic index.
Thondre PS; Henry CJ
Nutr Res; 2009 Jul; 29(7):480-6. PubMed ID: 19700035
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]