These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.
248 related articles for article (PubMed ID: 25136990)
1. 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]
2. 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]
3. Endosperm structure affects the malting quality of barley (Hordeum vulgare L.). Holopainen UR; Wilhelmson A; Salmenkallio-Marttila M; Peltonen-Sainio P; Rajala A; Reinikainen P; Kotaviita E; Simolin H; Home S J Agric Food Chem; 2005 Sep; 53(18):7279-87. PubMed ID: 16131143 [TBL] [Abstract][Full Text] [Related]
4. Day-length effects on protein localisation affect water absorption in barley (Hordeum vulgare) grains. Holopainen UR; Wilhelmson A; Home S; Poutanen K; Shewry PR J Sci Food Agric; 2012 Dec; 92(15):2944-51. PubMed ID: 22549917 [TBL] [Abstract][Full Text] [Related]
5. A comparison of two milling strategies to reduce the mycotoxin deoxynivalenol in barley. Khatibi PA; Berger G; Wilson J; Brooks WS; McMaster N; Griffey CA; Hicks KB; Nghiem NP; Schmale DG J Agric Food Chem; 2014 May; 62(18):4204-13. PubMed ID: 24735088 [TBL] [Abstract][Full Text] [Related]
6. Over-expression of (1,3;1,4)-β-D-glucanase isoenzyme EII gene results in decreased (1,3;1,4)-β-D-glucan content and increased starch level in barley grains. Han N; Na C; Chai Y; Chen J; Zhang Z; Bai B; Bian H; Zhang Y; Zhu M J Sci Food Agric; 2017 Jan; 97(1):122-127. PubMed ID: 26927391 [TBL] [Abstract][Full Text] [Related]
7. Genotype, environment and G × E interaction influence (1,3;1,4)-β-d-glucan fine structure in barley (Hordeum vulgare L.). Cory AT; Gangola MP; Anyia A; Båga M; Chibbar RN J Sci Food Agric; 2017 Feb; 97(3):743-752. PubMed ID: 27145288 [TBL] [Abstract][Full Text] [Related]
8. A double-blind randomised controlled trial testing the effect of a barley product containing varying amounts and types of fibre on the postprandial glucose response of healthy volunteers. Ames N; Blewett H; Storsley J; Thandapilly SJ; Zahradka P; Taylor C Br J Nutr; 2015 May; 113(9):1373-83. PubMed ID: 25850814 [TBL] [Abstract][Full Text] [Related]
9. Impact of low hydration of barley grain on β-glucan degradation and lipid transfer protein (LTP1) modifications during the malting process. Runavot JL; Bakan B; Geneix N; Saulnier L; Moco K; Guillon F; Corbineau F; Boivin P; Marion D J Agric Food Chem; 2011 Aug; 59(15):8256-64. PubMed ID: 21631113 [TBL] [Abstract][Full Text] [Related]
10. Effect of Growth Conditions and Genotype on Barley Yield and β-Glucan Content of Kernels and Malt. Tomasi I; Sileoni V; Marconi O; Bonciarelli U; Guiducci M; Maranghi S; Perretti G J Agric Food Chem; 2019 Jun; 67(22):6324-6335. PubMed ID: 31083935 [TBL] [Abstract][Full Text] [Related]
12. Biochemical heterogeneity of malt is caused by both biological variation and differences in processing: I. Individual grain analyses of biochemical parameters in differently steeped barley (Hordeum vulgare L.) malts. Kleinwächter M; Müller C; Methner FJ; Selmar D Food Chem; 2014 Mar; 147():25-33. PubMed ID: 24206681 [TBL] [Abstract][Full Text] [Related]
13. Free-zone capillary electrophoresis analysis of hordein patterns at different stages of barley malting. García-Villalba R; Cortacero-Ramírez S; Segura-Carretero A; Fernandez-Gutiérrez A J Agric Food Chem; 2006 Sep; 54(18):6713-8. PubMed ID: 16939330 [TBL] [Abstract][Full Text] [Related]
14. In vivo modeling of beta-glucan degradation in contrasting barley (Hordeum vulgare L.) genotypes. Gianinetti A; Ferrari B; Frigeri P; Stanca AM J Agric Food Chem; 2007 Apr; 55(8):3158-66. PubMed ID: 17381125 [TBL] [Abstract][Full Text] [Related]
15. 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]
16. Water mobility in the endosperm of high beta-glucan barley mutants as studied by nuclear magnetic resonance imaging. Fast Seefeldt H; van den Berg F; Köckenberger W; Engelsen SB; Wollenweber B Magn Reson Imaging; 2007 Apr; 25(3):425-32. PubMed ID: 17371735 [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. Effects of variety and steeping conditions on some barley components associated with colonic health. Teixeira C; Nyman M; Andersson R; Alminger M J Sci Food Agric; 2016 Nov; 96(14):4821-4827. PubMed ID: 27450418 [TBL] [Abstract][Full Text] [Related]
19. Near-Infrared Spectroscopy Using a Supercontinuum Laser: Application to Long Wavelength Transmission Spectra of Barley Endosperm and Oil. Ringsted T; Dupont S; Ramsay J; Jespersen BM; Sørensen KM; Keiding SR; Engelsen SB Appl Spectrosc; 2016 Jul; 70(7):1176-85. PubMed ID: 27340221 [TBL] [Abstract][Full Text] [Related]
20. Qualitative and quantitative changes in barley seed protein patterns during the malting process analyzed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis with respect to malting quality. Weiss W; Postel W; Görg A Electrophoresis; 1992; 13(9-10):787-97. PubMed ID: 1459113 [TBL] [Abstract][Full Text] [Related] [Next] [New Search]