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

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

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

Fractionation of industrial solids containing barley husks in aqueous mediaCONDE, Enma; GULLON, Patricia; MOURE, Andrés et al.Food and bioproducts processing. 2009, Vol 87, Num 3, pp 208-214, issn 0960-3085, 7 p.Article

Barley contains two cationic acetylxylan esterases and one anionic feruloyl esteraseSUN, Alberto; FAULDS, Craig B; BAMFORTH, Charles W et al.Cereal chemistry. 2005, Vol 82, Num 6, pp 621-625, issn 0009-0352, 5 p.Article

Genotypic and environmental effects on color and discoloration potential of barley in food productsQUINDE-AXTELL, Z; ULLRICH, S. E; BAIK, B.-K et al.Cereal chemistry. 2005, Vol 82, Num 6, pp 711-716, issn 0009-0352, 6 p.Article

Genotypic variation in color and discoloration potential of barley-based food productsQUINDE, Z; ULLRICH, S. E; BAIK, B.-K et al.Cereal chemistry. 2004, Vol 81, Num 6, pp 752-758, issn 0009-0352, 7 p.Article

Purification and amino acid sequence determination of an endo-1,3-β-glucanase from barley = Purification et détermination de la séquence des acides aminés d'une endo-1,3-β-glucanase de l'orgeMURRAY BALLANCE, G; SVENDSEN, I.Carlsberg research communications. 1988, Vol 53, Num 7, pp 411-419, issn 0105-1938Article

Developmental changes in the amylose content of endosperm starch of barley (Hordeum vulgare L.) during the grain filling period after anthesis = Modification, au cours de la formation du grain après l'anthèse, de la teneur en amylose de l'amidon d'endosperme d'orge (Hordeum vulgare L.)KANG, M. Y; SUGIMOTO, Y; SAKAMOTO, S et al.Agricultural and biological chemistry. 1985, Vol 49, Num 12, pp 3463-3466, issn 0002-1369Article

Primary structure of a B1 hordein gene from barley = Structure primaire du gène de l'hordéine B1 de l'orgeBRANDT, A; MONTEMBAULT, A; CAMERON-MILLS, V et al.Carlsberg research communications. 1985, Vol 50, Num 6, pp 333-345, issn 0105-1938Article

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

EFFECT OF BARLEY, BANANA AND SOYA PROTEIN ISOLATE ON RHEOLOGICAL, MICROSTRUCTURAL AND NUTRITIONAL CHARACTERISTICS OF NORTH INDIAN PAROTTABHARGAVA, Shipra; LAKSHMI, A. Jyothi; INDRANI, D et al.Journal of texture studies. 2012, Vol 43, Num 3, pp 246-256, issn 0022-4901, 11 p.Article

The action of germinated barley alpha-amylases on linear maltodextrinsMACGREGOR, A. W; MORGAN, J. E; MACGREGOR, E. A et al.Carbohydrate research. 1992, Vol 227, pp 301-313, issn 0008-6215Article

A critical examination of procedures for the isolation of barley starch = Examen critique des méthodes d'isolement de l'amidon d'orgeMCDONALD, A. M. L; STARK, J. R.Journal of the Institute of Brewing. 1988, Vol 94, Num 3, pp 125-132, issn 0046-9750Article

Water-soluble (1-3, 1-4)-β-D-glucans from barley (Hordeum vulgare) endosperm. IV. Comparison of 40 degrees C and 65 degrees C soluble fractions = Les (1-3, 1-4)-β-D-glucanes hydrosolubles de l'albumen d'orge. IV. Comparaison des fractions solubles à 40 ou 65 degrés CWOODWARD, J. R; PHILIPPS, D. R; FINCHER, G. B et al.Carbohydrate polymers. 1988, Vol 8, Num 2, pp 85-97, issn 0144-8617Article

Evidence for the presence of maltase and α-glucosidase isoenzymes in barley = Mise en évidence de la présence d'isoenzymes de maltase et α-glucosidase dans l'orgeSTARK, J. R; YIN, X. S.Journal of the Institute of Brewing. 1987, Vol 93, Num 2, pp 108-112, issn 0046-9750Article