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PUBMED FOR HANDHELDS

Journal Abstract Search

260 related items for PubMed ID: 32458491

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  • 4. Effect of natural flocculants on purity and properties of β-glucan extracted from barley and oat.
    Kurek MA, Karp S, Stelmasiak A, Pieczykolan E, Juszczyk K, Rieder A.
    Carbohydr Polym; 2018 May 15; 188():60-67. PubMed ID: 29525172
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  • 6. Variation in total and soluble beta-glucan content in hulless barley: effects of thermal, physical, and enzymic treatments.
    Izydorczyk MS, Storsley J, Labossiere D, MacGregor AW, Rossnagel BG.
    J Agric Food Chem; 2000 Apr 15; 48(4):982-9. PubMed ID: 10775338
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  • 7. Effects of extrusion variables on the properties of waxy hulless barley extrudates.
    Köksel H, Ryu GH, Başman A, Demiralp H, Ng PK.
    Nahrung; 2004 Feb 15; 48(1):19-24. PubMed ID: 15053346
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  • 8. Effects of barley and oat β-glucan structures on their rheological and thermal characteristics.
    Ryu JH, Lee S, You S, Shim JH, Yoo SH.
    Carbohydr Polym; 2012 Aug 01; 89(4):1238-43. PubMed ID: 24750937
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  • 9. Effect of barley and oat cultivars with different carbohydrate compositions on the intestinal bacterial communities in weaned piglets.
    Pieper R, Jha R, Rossnagel B, Van Kessel AG, Souffrant WB, Leterme P.
    FEMS Microbiol Ecol; 2008 Dec 01; 66(3):556-66. PubMed ID: 19049653
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  • 10. Comparison of distribution and physicochemical properties of β-glucan extracted from different fractions of highland barley grains.
    Li Y, You M, Liu H, Liu X.
    Int J Biol Macromol; 2021 Oct 31; 189():91-99. PubMed ID: 34418418
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  • 11. Physicochemical and in vitro binding properties of barley β-glucan treated with hydrogen peroxide.
    Lee SH, Jang GY, Kim MY, Hwang IG, Kim HY, Woo KS, Lee MJ, Kim TJ, Lee J, Jeong HS.
    Food Chem; 2016 Feb 01; 192():729-35. PubMed ID: 26304404
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  • 12. 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 01; 97(3):743-752. PubMed ID: 27145288
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  • 14. Germination and microwave processing of barley (Hordeum vulgare L) changes the structural and physicochemical properties of β-d-glucan & enhances its antioxidant potential.
    Ahmad M, Gani A, Shah A, Gani A, Masoodi FA.
    Carbohydr Polym; 2016 Nov 20; 153():696-702. PubMed ID: 27561541
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  • 16. Comparative analysis of the physical properties of o/w emulsions stabilised by cereal β-glucan and other stabilisers.
    Karp S, Wyrwisz J, Kurek MA.
    Int J Biol Macromol; 2019 Jul 01; 132():236-243. PubMed ID: 30930267
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  • 17. Barley β-glucans extraction and partial characterization.
    Limberger-Bayer VM, de Francisco A, Chan A, Oro T, Ogliari PJ, Barreto PL.
    Food Chem; 2014 Jul 01; 154():84-9. PubMed ID: 24518319
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  • 18. Effect of different enzymatic extractions on molecular weight distribution, rheological and microstructural properties of barley bran β-glucan.
    Karimi R, Azizi MH, Xu Q.
    Int J Biol Macromol; 2019 Apr 01; 126():298-309. PubMed ID: 30579901
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  • 19. Assessing the influences of β-glucan on highland barley starch: Insights into gelatinization and molecular interactions.
    Li L, Pan F, Tian X, Li Y, Rao L, Zhao L, Wang Y, Liao X.
    Food Chem; 2024 Dec 01; 460(Pt 3):140767. PubMed ID: 39142206
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  • 20. Anti-staling effects of β-glucan and barley flour in wheat flour chapatti.
    Sharma P, Gujral HS.
    Food Chem; 2014 Feb 15; 145():102-8. PubMed ID: 24128455
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