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Effect of the variety of barley and pearling rate on the quality of shochu kojiIWAMI, A; KAJIWARA, Y; TAKASHITA, H et al.Journal of the Institute of Brewing. 2005, Vol 111, Num 3, pp 309-315, issn 0046-9750, 7 p.Article

Factor analysis of the fermentation process in barley shochu productionIWAMI, A; KAJIWARA, Y; TAKASHITA, H et al.Journal of the Institute of Brewing. 2006, Vol 112, Num 1, pp 50-56, issn 0046-9750, 7 p.Article

Combining ability of barley flour pasting propertiesZHOU, M. X; LI, H. B; CHEN, Z. H et al.Journal of cereal science (Print). 2008, Vol 48, Num 3, pp 789-793, issn 0733-5210, 5 p.Article

Tocols in hull-less and hulled barley genotypes grown in contrasting environmentsCAVALLERO, Andrea; GIANINETTI, Alberto; FINOCCHIARO, Franca et al.Journal of cereal science (Print). 2004, Vol 39, Num 2, pp 175-180, issn 0733-5210, 6 p.Article

Connection between structure and quality of barley huskOLKKU, Juhani; SALMENKALLIO-MARTTILA, Marjatta; SWEINS, Hannele et al.Journal of the American Society of Brewing Chemists. 2005, Vol 63, Num 1, pp 17-22, issn 0361-0470, 6 p.Article

Performance of Husked, Acid Dehusked and Hull-less Barley and Malt in Relation to Alcohol ProductionAGU, R. C; BRINGHURST, T. A; BROSNAN, J. M et al.Journal of the Institute of Brewing. 2008, Vol 114, Num 1, pp 62-68, issn 0046-9750, 7 p.Article

Making the Cut: Options for Making Initial Evaluations of Malting Quality in BarleySCHMITT, Mark R; BUDDE, Allen D.Journal of the American Society of Brewing Chemists. 2010, Vol 68, Num 4, pp 183-194, issn 0361-0470, 12 p.Article

Time course for the development of enzymes in barleyKUNTZ, Robert J; BAMFORTH, Charles W.Journal of the Institute of Brewing. 2007, Vol 113, Num 2, pp 196-205, issn 0046-9750, 10 p.Article

Glycaemic response to barley porridge varying in dietary fibre contentTHONDRE, Pariyarath S; WANGT, Ke; ROSENTHAL, Andrew J et al.British journal of nutrition. 2012, Vol 107, Num 5, pp 719-724, issn 0007-1145, 6 p.Article

Thioredoxin in Barley : Could It Have a Role in Releasing Limit Dextrinase in Brewery Mashes?HEISNER, Craig B; BAMFORTH, Charles W.Journal of the Institute of Brewing. 2008, Vol 114, Num 2, pp 122-126, issn 0046-9750, 5 p.Article

Use of sodium bisulfite as a method to reduce DON levels in barley during maltingLAKE, Joseph; BROWERS, Marcia; YIN, Xiang S et al.Journal of the American Society of Brewing Chemists. 2007, Vol 65, Num 3, pp 172-176, issn 0361-0470, 5 p.Article

Quantitative trait loci affecting germination traits and malt friability in a two-rowed by six-rowed barley crossEDNEY, M. J; MATHER, D. E.Journal of cereal science (Print). 2004, Vol 39, Num 2, pp 283-290, issn 0733-5210, 8 p.Article

Optimization of air classification for the production of β-glucan-enriched barley floursFERRARI, B; FINOCCHIARO, F; STANCA, A. M et al.Journal of cereal science (Print). 2009, Vol 50, Num 2, pp 152-158, issn 0733-5210, 7 p.Article

Microbiological and technological characterization of sourdoughs destined for bread-making with barley flourZANNINI, Emanuele; GAROFALO, Cristiana; AQUILANTI, Lucia et al.Food microbiology. 2009, Vol 26, Num 7, pp 744-753, issn 0740-0020, 10 p.Conference Paper

Microstructure of hard and soft kernels of barleyNAIR, Sindhu; KNOBLAUCH, Michael; ULLRICH, Steven et al.Journal of cereal science (Print). 2011, Vol 54, Num 3, pp 354-362, issn 0733-5210, 9 p.Article

Hordatine A β-D-Glucopyranoside from Ungerminated Barley GrainsKOHYAMA, Noriko; ONO, Hiroshi.Journal of agricultural and food chemistry (Print). 2013, Vol 61, Num 5, pp 1112-1116, issn 0021-8561, 5 p.Article

Additional wet milling step for fractionation of barley flour after hull separationSRINIVASAN, Radhakrishnan; SMITH, Kaleb.Journal of cereal science (Print). 2012, Vol 56, Num 2, pp 248-252, issn 0733-5210, 5 p.Article

Genetic analyses of BYDV-tolerance in barley (Hordeum vulgare L.)FRIEDT, W; SCHEURER, Konstanze S; HUTH, W et al.Zeitschrift für Pflanzenkrankheiten und Pflanzenschutz (1970). 2003, Vol 110, Num 3, pp 278-286, issn 0340-8159, 9 p.Article

Auswirkung des Schälverhaltens verschiedener Haferherkünfte auf die Funktion der Schälabteilung = Effet du comportement au perlage d'orge de différentes provenances sur le profil du diagramme de perlage = Effects of pearling behaviour of different oats samples on the pearling diagramVORWERCK, K; ROHDE, W.Getreide, Mehl und Brot (1972). 1984, Vol 38, Num 6, pp 163-166, issn 0367-4177Article

Preharvest sprout damage as measured by pearlingHEISEL, Scott; SCHWARZ, Paul; BARR, John et al.Journal of the American Society of Brewing Chemists. 2004, Vol 62, Num 2, pp 59-62, issn 0361-0470, 4 p.Article

Molecular breeding for resistance to soil-borne viruses (BaMMV, BaYMV, BaYMV-2 ) of barley (Hordeum vulgare L.)ORDON, F; WERNER, Kay; PELIIO, Bettina et al.Zeitschrift für Pflanzenkrankheiten und Pflanzenschutz (1970). 2003, Vol 110, Num 3, pp 287-295, issn 0340-8159, 9 p.Article

Anti-staling effects of β-glucan and barley flour in wheat flour chapattiSHARMA, Paras; HARDEEP SINGH GUJRAL.Food chemistry. 2014, Vol 145, pp 102-108, issn 0308-8146, 7 p.Article

RAPD―2100 bio-analyzer and 2DGE methods applied to qualitatively and quantitatively assess grain purity of commercial malting barleyYAJUN WU; BIN WANG; JIANXUN HAN et al.European food research & technology (Print). 2012, Vol 234, Num 3, pp 381-390, issn 1438-2377, 10 p.Article

Molecular clustering, interrelationships and carbohydrate conformation in hull and seeds among barley cultivarsNA LIU; PEIQIANG YU.Journal of cereal science (Print). 2011, Vol 53, Num 3, pp 379-383, issn 0733-5210, 5 p.Article

Molecular and physicochemical characterization of the high-amylose barley mutant AmolBOREN, Mats; GLARING, Mikkel A; GHEBREMEDHIN, Haile et al.Journal of cereal science (Print). 2008, Vol 47, Num 1, pp 79-89, issn 0733-5210, 11 p.Article

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