150 related articles for article (PubMed ID: 11170595)
1. 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]
2. Rapid and Nondestructive Determination of Aleurone Content in Pearling Fractions of Barley by Near-Infrared (NIR) and Fluorescence Spectroscopies.
Wold JP; Airado-Rodríguez D; Holtekjølen AK; Holopainen-Mantila U; Sahlstrøm S
J Agric Food Chem; 2017 Mar; 65(8):1813-1821. PubMed ID: 28166627
[TBL] [Abstract][Full Text] [Related]
3. Progressive Pearling of Barley Kernel: Chemical Characterization of Pearling Fractions and Effect of Their Inclusion on the Nutritional and Technological Properties of Wheat Bread.
Blandino M; Locatelli M; Sovrani V; Coïsson JD; Rolle L; Travaglia F; Giacosa S; Bordiga M; Scarpino V; Reyneri A; Arlorio M
J Agric Food Chem; 2015 Jul; 63(25):5875-84. PubMed ID: 25818020
[TBL] [Abstract][Full Text] [Related]
4. 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]
5. 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]
6. Enrichment of Antioxidant Capacity and Vitamin E in Pita Made from Barley.
Do TT; Muhlhausler B; Box A; Able AJ
J Food Sci; 2016 Mar; 81(3):H777-85. PubMed ID: 26784395
[TBL] [Abstract][Full Text] [Related]
7. Tocol composition and supercritical carbon dioxide extraction of lipids from barley pearling flour.
Temelli F; Stobbe K; Rezaei K; Vasanthan T
J Food Sci; 2013 Nov; 78(11):C1643-50. PubMed ID: 24245882
[TBL] [Abstract][Full Text] [Related]
8. 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]
9. 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]
10. Physico-chemical and thermal properties of chicken myofibrillar protein concentrate (CMPC) mixed with barley bran flour during frozen storage.
Mastanjević K; Kovačević D
Acta Sci Pol Technol Aliment; 2018; 17(1):19-26. PubMed ID: 29514422
[TBL] [Abstract][Full Text] [Related]
11. 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]
12. Anthocyanin composition and oxygen radical scavenging capacity (ORAC) of milled and pearled purple, black, and common barley.
Bellido GG; Beta T
J Agric Food Chem; 2009 Feb; 57(3):1022-8. PubMed ID: 19159302
[TBL] [Abstract][Full Text] [Related]
13. Properties of flour from pearled wheat kernels as affected by ozone treatment.
Zhang W; Li L; Shu Z; Wang P; Zeng X; Shen W; Ding W; Shi YC
Food Chem; 2021 Mar; 341(Pt 2):128203. PubMed ID: 33038803
[TBL] [Abstract][Full Text] [Related]
14. 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]
15. Bioactive Components and Antioxidant Activity Distribution in Pearling Fractions of Different Greek Barley Cultivars.
Irakli M; Lazaridou A; Mylonas I; Biliaderis CG
Foods; 2020 Jun; 9(6):. PubMed ID: 32545662
[TBL] [Abstract][Full Text] [Related]
16. Effect of tempering moisture and infrared heating temperature on the nutritional properties of desi chickpea and hull-less barley flours, and their blends.
Bai T; Nosworthy MG; House JD; Nickerson MT
Food Res Int; 2018 Jun; 108():430-439. PubMed ID: 29735077
[TBL] [Abstract][Full Text] [Related]
17. Influence of non-starchy polysaccharides on barley milling behavior and evaluating bioactive composition of milled fractions.
Moza J; Gujral HS
Food Chem; 2017 Mar; 218():137-143. PubMed ID: 27719889
[TBL] [Abstract][Full Text] [Related]
18. Bioactive Compounds and Antioxidant Capacity in Pearling Fractions of Hulled, Partially Hull-Less and Hull-Less Food Barley Genotypes.
Martínez-Subirà M; Romero MP; Macià A; Puig E; Romagosa I; Moralejo M
Foods; 2021 Mar; 10(3):. PubMed ID: 33803221
[TBL] [Abstract][Full Text] [Related]
19. Bioactive compound and antioxidant activity distribution in roller-milled and pearled fractions of conventional and pigmented wheat varieties.
Giordano D; Locatelli M; Travaglia F; Bordiga M; Reyneri A; Coïsson JD; Blandino M
Food Chem; 2017 Oct; 233():483-491. PubMed ID: 28530602
[TBL] [Abstract][Full Text] [Related]
20. Effect of β-glucan-rich barley flour fraction on rheology and quality of frozen yeasted dough.
Hamed A; Ragaee S; Abdel-Aal el-SM
J Food Sci; 2014 Dec; 79(12):E2470-9. PubMed ID: 25403947
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
