grain pearled barley
Selected indexed studies
- Anthocyanin composition and oxygen radical scavenging capacity (ORAC) of milled and pearled purple, black, and common barley. (J Agric Food Chem, 2009) [PMID:19159302]
- Enrichment of Antioxidant Capacity and Vitamin E in Pita Made from Barley. (J Food Sci, 2016) [PMID:26784395]
- Pearling of hull-less barley: product composition and gel color of pearled barley flours as affected by the degree of pearling. (J Agric Food Chem, 2001) [PMID:11170595]
_Worker-drafted node — pending editorial review._
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- Compositional Analysis of Whole Grains, Processed Grains, Grain Co-Products, and Other Carbohydrate Sources with Applicability to Pet Animal Nutrition. (2016) pubmed
- Anthocyanin composition and oxygen radical scavenging capacity (ORAC) of milled and pearled purple, black, and common barley. (2009) pubmed
- Enrichment of Antioxidant Capacity and Vitamin E in Pita Made from Barley. (2016) pubmed
- Pearling of hull-less barley: product composition and gel color of pearled barley flours as affected by the degree of pearling. (2001) pubmed
- Distribution of bioactive compounds in pearled fractions of tritordeum. (2019) pubmed
- Improving functional and nutritional profiles of barley flours with diverse starch types through pearling. (2024) pubmed
- Quality of rolled barley flakes as affected by batch of grain and processing technique. (1994) pubmed
- Decontamination ofFusarium mycotoxins, nivalenol, deoxynivalenol, and zearalenone, in barley by the polishing process. (1992) pubmed
- The impact of milling and thermal processing on phenolic compounds in cereal grains. (2014) pubmed
- Bioactive Compounds and Antioxidant Capacity in Pearling Fractions of Hulled, Partially Hull-Less and Hull-Less Food Barley Genotypes. (2021) pubmed