Barley for food: Characteristics, improvement, and renewed interest
Top Cited Papers
- 1 September 2008
- journal article
- review article
- Published by Elsevier in Journal of Cereal Science
- Vol. 48 (2) , 233-242
- https://doi.org/10.1016/j.jcs.2008.02.002
Abstract
No abstract availableThis publication has 100 references indexed in Scilit:
- Phenolic Compounds of Barley Grain and Their Implication in Food Product DiscolorationJournal of Agricultural and Food Chemistry, 2006
- A new approach for the utilization of barley in food products: Barley tarhanaFood Chemistry, 2005
- Development and Assessment of a Small-Scale Wort Filtration Test for the Prediction of Beer Filtration EfficiencyJournal of the Institute of Brewing, 2000
- COLD STERILE FILTRATION: A SMALL SCALE FILTRATION TEST AND INVESTIGATION OF MEMBRANE PLUGGINGJournal of the Institute of Brewing, 1998
- Kernel colour varies with cultivars and environments in barleyCanadian Journal of Plant Science, 1998
- Barley: Chemistry and Value-Added ProcessingCritical Reviews in Food Science and Nutrition, 1998
- Determination of Water Separation from Cooked Starch and Flour Pastes after Refrigeration and Freeze‐thawJournal of Food Science, 1998
- The nutritional value of new high-lysine barley varieties determined with rats and young pigsCanadian Journal of Animal Science, 1996
- FACTORS INFLUENCING THE HARDNESS (MILLING ENERGY) AND MALTING QUALITY OF BARLEYJournal of the Institute of Brewing, 1990
- Induced high lysine mutants in barleyRadiation Botany, 1974