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Barley β-glucans and arabinoxylans: Molecular structure, physicochemical properties, and uses in food products–a Review

Food research international, 2008-11, Vol.41 (9), p.850-868

2008

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enrichment of Asian noodles with fiber-rich fractions derived from roller milling of hull-less barley

Journal of the science of food and agriculture, 2005-09, Vol.85 (12), p.2094-2104

2005

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Role of Gluten and Its Components in Determining Durum Semolina Dough Viscoelastic Properties

Cereal chemistry, 2003-11, Vol.80 (6), p.755-763

2003

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Effects of Particle Size and Starch Damage of Flour and Alkaline Reagent on Yellow Alkaline Noodle Characteristics

Cereal chemistry, 2008-05, Vol.85 (3), p.425-432

2008

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Effects of Pearling, Grinding Conditions, and Roller Mill Flow on the Yield and Composition of Milled Products from Hull‐less Barley

Cereal chemistry, 2011-07, Vol.88 (4), p.375-384

2011

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Quality characteristics of fresh and dried white salted noodles enriched with flour from hull-less barley genotypes of diverse amylose content

Cereal chemistry, 2006-03, Vol.83 (2), p.202-210

2006

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Effects of Flour Particle Size and Starch Damage on Processing and Quality of White Salted Noodles

Cereal chemistry, 2002-01, Vol.79 (1), p.64-71

2002

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Distribution and Structural Variation of Nonstarch Polysaccharides in Milling Fractions of Hull-less Barley with Variable Amylose Content

Cereal chemistry, 2003-11, Vol.80 (6), p.645-653

2003

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INVESTIGATION OF UNIAXIAL STRESS RELAXATION PARAMETERS TO CHARACTERIZE THE TEXTURE OF YELLOW ALKALINE NOODLES MADE FROM DURUM AND COMMON WHEATS

Journal of texture studies, 2008-12, Vol.39 (6), p.695-708

2008

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Quality characteristics of yellow alkaline noodles enriched with hull-less barley flour

Cereal chemistry, 2005, Vol.82 (1), p.60-69

2005

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Roller Milling of Canadian Hull-less Barley: Optimization of Roller Milling Conditions and Composition of Mill Streams

Cereal chemistry, 2003-11, Vol.80 (6), p.637-644

2003

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Physicochemical properties of hull-less barley fibre-rich fractions varying in particle size and their potential as functional ingredients in two-layer flat bread

Food chemistry, 2008-05, Vol.108 (2), p.561-570

2008

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Starch Participation in Durum Dough Linear Viscoelastic Properties

Cereal chemistry, 2002-11, Vol.79 (6), p.850-856

2002

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Effects of Nitrogen Fertilizer on Protein Quantity and Gluten Strength Parameters in Durum Wheat (Triticum turgidum L. var. durum) Cultivars of Variable Gluten Strength

Cereal chemistry, 2003-03, Vol.80 (2), p.203-211

2003

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Recent applications of debranning of wheat before milling

Trends in Food Science & Technology, 1996-02, Vol.7 (2), p.35-41

1996

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Durum wheat breadmaking quality: Effects of gluten strength, protein composition, semolina particle size and fermentation time

Journal of cereal science, 2007-03, Vol.45 (2), p.150-161

2007

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Evaluation of the performance of flours from cross- and self-pollinating Canadian common buckwheat ( Fagopyrum esculentum Moench) cultivars in soba noodles

Food chemistry, 2008-03, Vol.107 (2), p.722-731

2008

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Relationships between dough strength, polymeric protein quantity and composition for diverse durum wheat genotypes

Journal of cereal science, 2007-03, Vol.45 (2), p.140-149

2007

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Relationship of Creep‐Recovery and Dynamic Oscillatory Measurements to Durum Wheat Physical Dough Properties

Cereal chemistry, 1999-09, Vol.76 (5), p.638-645

1999

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Fusarium head blight: effect of fungal proteases on wheat storage proteins

Cereal chemistry, 1999-01, Vol.76 (1), p.150-158

1999

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Stress–Relaxation Properties of Mixograph Semolina–Water Doughs from Durum Wheat Cultivars of Variable Strength in Relation to Mixing Characteristics, Bread- and Pasta-making Performance

Journal of cereal science, 2001-09, Vol.34 (2), p.215-232

2001

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Fusarium head blight: effect on the milling and baking of some Canadian wheats

Cereal chemistry, 1996-11, Vol.73 (6), p.695-701

1996

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Influence of Environment on Canadian Hard White Spring Wheat Noodle Quality

Cereal foods world, 2006-07

Hatcher

2006

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Rheological Characterisation of Long- and Short- Mixing Flours Based on Stress–Relaxation

Journal of cereal science, 2000-03, Vol.31 (2), p.159-171

2000

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Measurement of hard vitreous kernels in durum wheat by machine vision

Cereal chemistry, 2003-09, Vol.80 (5), p.511-517

2003

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Barley β-glucans and arabinoxylans: Molecular structure, physicochemical properties, and uses in food products–a Review

enrichment of Asian noodles with fiber-rich fractions derived from roller milling of hull-less barley

Role of Gluten and Its Components in Determining Durum Semolina Dough Viscoelastic Properties

Effects of Particle Size and Starch Damage of Flour and Alkaline Reagent on Yellow Alkaline Noodle Characteristics

Effects of Pearling, Grinding Conditions, and Roller Mill Flow on the Yield and Composition of Milled Products from Hull‐less Barley

Quality characteristics of fresh and dried white salted noodles enriched with flour from hull-less barley genotypes of diverse amylose content

Effects of Flour Particle Size and Starch Damage on Processing and Quality of White Salted Noodles

Distribution and Structural Variation of Nonstarch Polysaccharides in Milling Fractions of Hull-less Barley with Variable Amylose Content

INVESTIGATION OF UNIAXIAL STRESS RELAXATION PARAMETERS TO CHARACTERIZE THE TEXTURE OF YELLOW ALKALINE NOODLES MADE FROM DURUM AND COMMON WHEATS

Quality characteristics of yellow alkaline noodles enriched with hull-less barley flour

Roller Milling of Canadian Hull-less Barley: Optimization of Roller Milling Conditions and Composition of Mill Streams

Physicochemical properties of hull-less barley fibre-rich fractions varying in particle size and their potential as functional ingredients in two-layer flat bread

Starch Participation in Durum Dough Linear Viscoelastic Properties

Effects of Nitrogen Fertilizer on Protein Quantity and Gluten Strength Parameters in Durum Wheat (Triticum turgidum L. var. durum) Cultivars of Variable Gluten Strength

Recent applications of debranning of wheat before milling

Durum wheat breadmaking quality: Effects of gluten strength, protein composition, semolina particle size and fermentation time

Evaluation of the performance of flours from cross- and self-pollinating Canadian common buckwheat ( Fagopyrum esculentum Moench) cultivars in soba noodles

Relationships between dough strength, polymeric protein quantity and composition for diverse durum wheat genotypes

Relationship of Creep‐Recovery and Dynamic Oscillatory Measurements to Durum Wheat Physical Dough Properties

Fusarium head blight: effect of fungal proteases on wheat storage proteins

Stress–Relaxation Properties of Mixograph Semolina–Water Doughs from Durum Wheat Cultivars of Variable Strength in Relation to Mixing Characteristics, Bread- and Pasta-making Performance

Fusarium head blight: effect on the milling and baking of some Canadian wheats

Influence of Environment on Canadian Hard White Spring Wheat Noodle Quality

Rheological Characterisation of Long- and Short- Mixing Flours Based on Stress–Relaxation

Measurement of hard vitreous kernels in durum wheat by machine vision

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