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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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Effects of variable grain hydration during steeping on the content and physicochemical properties of non-starch polysaccharides in malt and wort

Food research international, 2019-02, Vol.116, p.430-440

2019

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Molecular size effects on rheological properties of oat β-glucans in solution and gels

Food hydrocolloids, 2003, Vol.17 (5), p.693-712

2003

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Structural variation and rheological properties of water-extractable arabinoxylans from six Greek wheat cultivars

Food chemistry, 2011-05, Vol.126 (2), p.526-536

2011

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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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Structure and rheological properties of water soluble β-glucans from oat cultivars of Avena sativa and Avena bysantina

Journal of cereal science, 2003, Vol.38 (1), p.15-31

2003

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Comparison of the physicochemical properties of barley starches after partial α-amylolysis and acid/alcohol hydrolysis

Carbohydrate polymers, 2007-06, Vol.69 (3), p.489-502

2007

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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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Water extractable (1→3,1→4)-β- d-glucans from barley and oats: An intervarietal study on their structural features and rheological behaviour

Journal of cereal science, 2005-09, Vol.42 (2), p.213-224

2005

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Solution flow behavior and gelling properties of water-soluble barley (1→3,1→4)-β-glucans varying in molecular size

Journal of cereal science, 2004, Vol.39 (1), p.119-137

2004

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Extrusion of Pea Starch Containing Lysozyme and Determination of Antimicrobial Activity

Journal of food science, 2007-11, Vol.72 (9), p.E477-E484

2007

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Cultural practices to improve malt barley quality in the northeast with focus on the craft sector

Canadian journal of plant science, 2021-02, Vol.101 (1), p.39-52

2021

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Identification of Barley Breeding Lines Combining Preharvest Sprouting Resistance with “Canadian‐type” Malting Quality

Crop science, 2013-07, Vol.53 (4), p.1447-1454

2013

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Effects of plant growth regulator applications on malting barley in western Canada

Canadian journal of plant science, 2020-12, Vol.100 (6), p.653-665

2020

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Variation in Total and Soluble β-Glucan Content in Hulless Barley: Effects of Thermal, Physical, and Enzymic Treatments

Journal of agricultural and food chemistry, 2000-04, Vol.48 (4), p.982-989

2000

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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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Effects of processing whole oats on the analysis and fate of mycotoxins and ergosterol

World mycotoxin journal, 2020-01, Vol.13 (1), p.45-56

2020

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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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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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Effect of Barley and Barley Components on Rheological Properties of Wheat Dough

Journal of cereal science, 2001-11, Vol.34 (3), p.251-260

2001

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Effect of preceding crop and nitrogen application on malting barley quality

Canadian journal of plant science, 2017-12, Vol.97 (6), p.1014-1023

2017

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Effects of two barley β-glucan isolates on wheat flour dough and bread properties

Food chemistry, 2010-04, Vol.119 (3), p.1159-1167

2010

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Structure and physicochemical properties of β-glucans and arabinoxylans isolated from hull-less barley

Food hydrocolloids, 2003, Vol.17 (6), p.831-844

2003

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

Effects of variable grain hydration during steeping on the content and physicochemical properties of non-starch polysaccharides in malt and wort

Molecular size effects on rheological properties of oat β-glucans in solution and gels

Structural variation and rheological properties of water-extractable arabinoxylans from six Greek wheat cultivars

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

Structure and rheological properties of water soluble β-glucans from oat cultivars of Avena sativa and Avena bysantina

Comparison of the physicochemical properties of barley starches after partial α-amylolysis and acid/alcohol hydrolysis

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

Water extractable (1→3,1→4)-β- d-glucans from barley and oats: An intervarietal study on their structural features and rheological behaviour

Solution flow behavior and gelling properties of water-soluble barley (1→3,1→4)-β-glucans varying in molecular size

Extrusion of Pea Starch Containing Lysozyme and Determination of Antimicrobial Activity

Cultural practices to improve malt barley quality in the northeast with focus on the craft sector

Identification of Barley Breeding Lines Combining Preharvest Sprouting Resistance with “Canadian‐type” Malting Quality

Effects of plant growth regulator applications on malting barley in western Canada

Variation in Total and Soluble β-Glucan Content in Hulless Barley: Effects of Thermal, Physical, and Enzymic Treatments

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

Effects of processing whole oats on the analysis and fate of mycotoxins and ergosterol

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

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

Effect of Barley and Barley Components on Rheological Properties of Wheat Dough

Effect of preceding crop and nitrogen application on malting barley quality

Effects of two barley β-glucan isolates on wheat flour dough and bread properties

Structure and physicochemical properties of β-glucans and arabinoxylans isolated 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

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

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