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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

β-Glucananreicherung in Gerstenmahlprodukten durch Prallvermahlung = β-Glucan enrichment in milled barley products by using impact grindingHANDRECK, B; PÖTSCHKE, L; SENGE, C et al.Getreide, Mehl und Brot (1972). 1997, Vol 51, Num 3, pp 158-161, issn 0367-4177Article

Iron fortified hydroponically-grown barley-sprout flour = Farine enrichie en fer provenant d'orge germée en culture hydroponiqueALEXANDER, J. C; CUDJOE, A.Canadian Institute of Food Science and Technology journal. 1989, Vol 22, Num 2, pp 124-128, issn 0315-5463Article

The potential of hull-less barley - A review = Le potentialités de l'orge décortiquée - RevueBHATTY, R. S.Cereal chemistry. 1986, Vol 63, Num 2, pp 97-103, issn 0009-0352Article

A brief history of barley foodsNEWMAN, C. W; NEWMAN, R. K.Cereal foods world. 2006, Vol 51, Num 1, pp 4-7, issn 0146-6283, 4 p.Article

Efficacy of sulfur dioxide as a grain preservative = Efficacité du dioxyde de soufre comme agent de conservation des céréalesGIBSON, D. M; KENNELLY, J. J; AHERNE, F. X et al.Animal feed science and technology. 1988, Vol 19, Num 3, pp 203-218, issn 0377-8401Article

Effects of barley consumption on CVD risk factorsBEHALL, K. M; HALLFRISCH, J. G.Cereal foods world. 2006, Vol 51, Num 1, pp 12-15, issn 0146-6283, 4 p.Article

Whole-grain barley for today's health and wellness needsARNDT, E. A.Cereal foods world. 2006, Vol 51, Num 1, pp 20-22, issn 0146-6283, 3 p.Article

Characterization and in vitro expression of the cytochrome b-559 genes of barley. II. In vitro transcription and translation = Caractérisation et expression in vitro des gènes du cytochrome b-559 d'orge. II. Transcription et transfert in vitroKRUPINSKA, K.Carlsberg research communications. 1988, Vol 53, Num 4, pp 233-246, issn 0105-1938Article

Purification of germinated barley α-amylase isozymes and limit-dextrinase by chromatofocusing and affinity chromatography = Purification, par chromatofocalisation et chromatographie d'affinité, des isozymes d'α-amylase et de dextrinase limite d'orge germéeLECOMMANDEUR, D; MACGREGOR, A. W; DAUSSANT, J et al.Journal of chromatography. 1988, Vol 441, Num 2, pp 436-442, issn 0021-9673Article

Utilization of diverse hulless barley properties to maximize foold product qualityAMES, N; RHYMER, C; ROSSNAGEL, B et al.Cereal foods world. 2006, Vol 51, Num 1, pp 23-28, issn 0146-6283, 6 p.Article

Immunochemical methods in cereal research and technology = Les méthodes immunochimiques en recherche et en technologie céréalièresVAAG, P; MUNCK, L.Cereal chemistry. 1987, Vol 64, Num 2, pp 59-72, issn 0009-0352Conference Paper

Determination of reaction kinetics of Barley straw using thermogravimetric analysisGHALY, A. E; ERGÜDENLER, A.Applied biochemistry and biotechnology. 1994, Vol 45-46, pp 35-50, issn 0273-2289Conference Paper

Accumulation of an endogenous alpha-amylase inhibitor in barley during grain development = Accumulation d'un inhibiteur d'α-amylase endogène dans l'orge au cours du développement des grainsROBERTSON, M; HILL, R. D.Journal of cereal science (Print). 1989, Vol 9, Num 3, pp 237-246, issn 0733-5210Article

Partial chemical and physical characterisation of (1-3),(1-4)-β-D-glucans from oat (Avena sativa L.) aleurone = Caractérisation physicochimique partielle des (1-3),(1-4)-β-D-glucanes de l'aleurone d'avoine (Avena sativa L.)VARUM, K. M; SMIDROD, O.Carbohydrate polymers. 1988, Vol 9, Num 2, pp 103-117, issn 0144-8617Article

Physicochemical and functional (breadmaking) properties of hull-less barley fractions = Propriétés physicochimiques et fonctionnelles (aptitudes boulangères) des fractions d'orge dépelliculéeBHATTY, R. S.Cereal chemistry. 1986, Vol 63, Num 1, pp 31-35, issn 0009-0352Article

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

Herstellung ernährungsphysiologisch wertvoller Fraktionen aus Gerste und deren Verarbeitung in Backwaren. 2. Teil: Herstellung gerstenhaltiger Mischbrote unter besonderer Berücksichtigung mahlprodukt- und sortenspezifischer Backeigenschaften = Production of barley fractions with high nutritive value and their utilization in baked products. 2. Part: Determination of the baking of different milled barley productsNAGEL-HELD, B; MARKLINDER, I; SEIBEL, W et al.Getreide, Mehl und Brot (1972). 1997, Vol 51, Num 1, pp 56-60, issn 0367-4177Article

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

Sensory Evaluation of Barley Chocolate Chip Cookies by Consumers with Different Demographic Background and Eating PatternsBOTERO OMARY, Maria; ROSENTRATER, Kurt A; LEWIS, Douglas S et al.Cereal chemistry. 2009, Vol 86, Num 5, pp 565-574, issn 0009-0352, 10 p.Article

Understanding Consumer Preference for Functional Barley Tortillas Through Sensory, Demographic, and Behavioral DataTOMA, Ayako; BOTERO OMARY, Marfa; ROSENTRATER, Kurt A et al.Cereal chemistry. 2008, Vol 85, Num 6, pp 721-729, issn 0009-0352, 9 p.Article

A modified laboratory method to remove outer layers from cereal grains using a barley pearlerLIU, Keshun.Cereal chemistry. 2007, Vol 84, Num 4, pp 399-406, issn 0009-0352, 8 p.Article

Surface abrasion of hulled and hulless barley : Physical characterization of the milled fractionsFLORES, Rolando A; HICKS, Kevin B; WILSON, Jhanel et al.Cereal chemistry. 2007, Vol 84, Num 5, pp 485-491, issn 0009-0352, 7 p.Article

Tocopherols and Tocotrienols in Barley Oil Prepared from Germ and Other Fractions from Scarification and Sieving of Hulless BarleyMOREAU, Robert A; WAYNS, Kevin E; FLARES, Rolando A et al.Cereal chemistry. 2007, Vol 84, Num 6, pp 587-592, issn 0009-0352, 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

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