189 related articles for article (PubMed ID: 29287416)
1. Phytochemical composition and β-glucan content of barley genotypes from two different geographic origins for human health food production.
Martínez M; Motilva MJ; López de Las Hazas MC; Romero MP; Vaculova K; Ludwig IA
Food Chem; 2018 Apr; 245():61-70. PubMed ID: 29287416
[TBL] [Abstract][Full Text] [Related]
2. 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]
3. Post-anthesis thermal stress induces differential accumulation of bioactive compounds in field-grown barley.
Martínez-Subirà M; Romero MP; Moralejo M; Macià A; Puig E; Savin R; Romagosa I
J Sci Food Agric; 2021 Dec; 101(15):6496-6504. PubMed ID: 34000070
[TBL] [Abstract][Full Text] [Related]
4. Phenolic acids profile, nutritional and phytochemical compounds, antioxidant properties in colored barley grown in southern Italy.
Suriano S; Iannucci A; Codianni P; Fares C; Russo M; Pecchioni N; Marciello U; Savino M
Food Res Int; 2018 Nov; 113():221-233. PubMed ID: 30195516
[TBL] [Abstract][Full Text] [Related]
5. Relationship between phenolic compounds, anthocyanins content and antioxidant activity in colored barley germplasm.
Kim MJ; Hyun JN; Kim JA; Park JC; Kim MY; Kim JG; Lee SJ; Chun SC; Chung IM
J Agric Food Chem; 2007 Jun; 55(12):4802-9. PubMed ID: 17516656
[TBL] [Abstract][Full Text] [Related]
6. Beta-Glucan and Phenolic Compounds: Their Concentration and Behavior during in Vitro Gastrointestinal Digestion and Colonic Fermentation of Different Barley-Based Food Products.
Mosele JI; Motilva MJ; Ludwig IA
J Agric Food Chem; 2018 Aug; 66(34):8966-8975. PubMed ID: 30080960
[TBL] [Abstract][Full Text] [Related]
7. Phenolic compounds of barley grain and their implication in food product discoloration.
Quinde-Axtell Z; Baik BK
J Agric Food Chem; 2006 Dec; 54(26):9978-84. PubMed ID: 17177530
[TBL] [Abstract][Full Text] [Related]
8. Phytochemical and dietary fiber components in barley varieties in the HEALTHGRAIN Diversity Screen.
Andersson AA; Lampi AM; Nyström L; Piironen V; Li L; Ward JL; Gebruers K; Courtin CM; Delcour JA; Boros D; Fraś A; Dynkowska W; Rakszegi M; Bedo Z; Shewry PR; Aman P
J Agric Food Chem; 2008 Nov; 56(21):9767-76. PubMed ID: 18921979
[TBL] [Abstract][Full Text] [Related]
9. Phytochemical content and antioxidant properties of diverse varieties of whole barley (Hordeum vulgare L.) grown in Tunisia.
Lahouar L; El Arem A; Ghrairi F; Chahdoura H; Ben Salem H; El Felah M; Achour L
Food Chem; 2014 Feb; 145():578-83. PubMed ID: 24128517
[TBL] [Abstract][Full Text] [Related]
10. 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]
11. 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]
12. Effect of processing on barley β-glucan content, its molecular weight and extractability.
Goudar G; Sharma P; Janghu S; Longvah T
Int J Biol Macromol; 2020 Nov; 162():1204-1216. PubMed ID: 32592782
[TBL] [Abstract][Full Text] [Related]
13. 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]
14. Assessment of phytochemical compounds in functional couscous: Determination of free and bound phenols and alkylresorcinols.
Oriente M; Díaz-de-Cerio E; Verardo V; Messia MC; Gómez-Caravaca AM; Marconi E
Food Res Int; 2020 Apr; 130():108970. PubMed ID: 32156404
[TBL] [Abstract][Full Text] [Related]
15. Effect of cultivar, year grown, and cropping system on the content of tocopherols and tocotrienols in grains of hulled and hulless barley.
Ehrenbergerová J; Belcrediová N; Prýma J; Vaculová K; Newman CW
Plant Foods Hum Nutr; 2006 Sep; 61(3):145-50. PubMed ID: 16900405
[TBL] [Abstract][Full Text] [Related]
16. Highland barley: Chemical composition, bioactive compounds, health effects, and applications.
Obadi M; Sun J; Xu B
Food Res Int; 2021 Feb; 140():110065. PubMed ID: 33648288
[TBL] [Abstract][Full Text] [Related]
17. Assessment of β-glucans, phenols, flavor and volatile profiles of hulless barley wine originating from highland areas of China.
Zhang K; Yang J; Qiao Z; Cao X; Luo Q; Zhao J; Wang F; Zhang W
Food Chem; 2019 Sep; 293():32-40. PubMed ID: 31151618
[TBL] [Abstract][Full Text] [Related]
18. Polyphenol and Anthocyanin Composition and Activity of Highland Barley with Different Colors.
Jin HM; Dang B; Zhang WG; Zheng WC; Yang XJ
Molecules; 2022 May; 27(11):. PubMed ID: 35684349
[TBL] [Abstract][Full Text] [Related]
19. Characterization of β-glucan gum for food applications as influenced by genotypic variations in three hulless barley varieties.
Abdel-Haleem AMH; Agwa AM; Mahgoub SA; Shehata WM
J Food Sci; 2020 Jun; 85(6):1689-1698. PubMed ID: 32458491
[TBL] [Abstract][Full Text] [Related]
20. 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]
[Next] [New Search]