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ABTS and DPPH methods as a tool for studying antioxidant capacity of spring barley and malt

Journal of cereal science, 2017-01, Vol.73, p.40-45

2017

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Evaluation of the Grain and Malting Properties of Four Recently Improved Sorghum Varieties

The bioscientist (Awka, Nigeria), 2021-09, Vol.9 (1)

2021

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Impact of Cereal Seed Sprouting on Its Nutritional and Technological Properties: A Critical Review

Comprehensive reviews in food science and food safety, 2019-01, Vol.18 (1), p.305-328

2019

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Modulation of gut microbiota in rats fed high‐fat diets by processing whole‐grain barley to barley malt

Molecular nutrition & food research, 2015-10, Vol.59 (10), p.2066-2076

2015

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Effect of malting process duration on malting losses and quality of wheat malts

Acta Universitatis Cibiniensis. Series E: Food Technology, 2021-12, Vol.25 (2), p.221-232

2021

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Influence of the malting conditions on the modification and variation in the physicochemical properties and volatile composition of barley (Hordeum vulgare L.), rye (Secale cereale L.), and quinoa (Chenopodium quinoa Willd.) malts

Food research international, 2024-11, Vol.196, p.114965, Article 114965

2024

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The prevalence and impact of Fusarium head blight pathogens and mycotoxins on malting barley quality in UK

International journal of food microbiology, 2014-06, Vol.179 (100), p.38-49

2014

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Malting process as an alternative to obtain high nutritional quality quinoa flour

Journal of cereal science, 2019-11, Vol.90, p.102858, Article 102858

2019

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Metabolite profiling of barley: Influence of the malting process

Food chemistry, 2011-02, Vol.124 (3), p.948-957

2011

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Bound phenolics in foods, a review

Food chemistry, 2014-06, Vol.152, p.46-55

2014

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Transcriptome and metabolome analysis reveals regulatory networks and key genes controlling barley malting quality in responses to drought stress

Plant physiology and biochemistry, 2020-07, Vol.152, p.1-11

2020

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Effect of fermentation and malting on the microstructure and selected physicochemical properties of pearl millet (Pennisetum glaucum) flour and biscuit

Journal of cereal science, 2016-07, Vol.70, p.132-139

2016

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Small Mesh-Bags within Industrial Malting Batches as a Simple Non-Expensive Alternative Micro-Malting Technique

Journal of the American Society of Brewing Chemists, 2023-04, Vol.81 (2), p.327-332

2023

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Genetic basis of barley contributions to beer flavor

Journal of cereal science, 2022-03, Vol.104, p.103430, Article 103430

2022

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Physicochemical changes of starch during malting process of sorghum grain

Journal of cereal science, 2020-09, Vol.95, p.103069, Article 103069

2020

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The effect of different oat (Avena sativa L) malt contents in a top-fermented beer recipe on the brewing process performance and product quality

Journal of cereal science, 2021-09, Vol.101, p.103301, Article 103301

2021

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Comparison of amylases and antioxidant enzymes (catalases and peroxidases) activity in the grain malting of various barley varieties

Известия высших учебных заведений. Поволжский регион: Естественные науки, 2022-12 (4)

2022

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Influence of barley variety and malting process on lipid content of malt

Food chemistry, 2012-12, Vol.135 (3), p.1112-1117

2012

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Traditional processing methods reduced phytate in cereal flour, improved nutritional, functional and rheological properties

Scientific African, 2022-03, Vol.15, p.e01063, Article e01063

2022

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Antifungal activity of lactic acid bacteria and their application for Fusarium mycotoxin reduction in malting wheat grains

Food science & technology, 2018-03, Vol.89, p.307-314

2018

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Trends in functional food development with three-dimensional (3D) food printing technology: prospects for value-added traditionally processed food products

Critical reviews in food science and nutrition, 2022-10, Vol.62 (28), p.7866-7904

2022

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Spectroscopic and Kinetic Properties of Purified Peroxidase from Germinated Sorghum Grains

Journal of the American Society of Brewing Chemists, 2022-07, Vol.80 (3), p.316-328

2022

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Respiration of barley seeds (Hordeum vulgare L.) under different storage conditions

Journal of stored products research, 2023-12, Vol.104, p.102178, Article 102178

2023

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Protein mobilization and malting-specific proteinase expression during barley germination

Journal of cereal science, 2013-09, Vol.58 (2), p.324-332

2013

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Pulsed electric field treatment applied to barley before malting reduces Fusarium pathogens without compromising the quality of the final malt

Food science & technology, 2024-08, Vol.206, p.116575, Article 116575

2024

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ABTS and DPPH methods as a tool for studying antioxidant capacity of spring barley and malt

Evaluation of the Grain and Malting Properties of Four Recently Improved Sorghum Varieties

Impact of Cereal Seed Sprouting on Its Nutritional and Technological Properties: A Critical Review

Modulation of gut microbiota in rats fed high‐fat diets by processing whole‐grain barley to barley malt

Effect of malting process duration on malting losses and quality of wheat malts

Influence of the malting conditions on the modification and variation in the physicochemical properties and volatile composition of barley (Hordeum vulgare L.), rye (Secale cereale L.), and quinoa (Chenopodium quinoa Willd.) malts

The prevalence and impact of Fusarium head blight pathogens and mycotoxins on malting barley quality in UK

Malting process as an alternative to obtain high nutritional quality quinoa flour

Metabolite profiling of barley: Influence of the malting process

Bound phenolics in foods, a review

Transcriptome and metabolome analysis reveals regulatory networks and key genes controlling barley malting quality in responses to drought stress

Effect of fermentation and malting on the microstructure and selected physicochemical properties of pearl millet (Pennisetum glaucum) flour and biscuit

Small Mesh-Bags within Industrial Malting Batches as a Simple Non-Expensive Alternative Micro-Malting Technique

Genetic basis of barley contributions to beer flavor

Physicochemical changes of starch during malting process of sorghum grain

The effect of different oat (Avena sativa L) malt contents in a top-fermented beer recipe on the brewing process performance and product quality

Comparison of amylases and antioxidant enzymes (catalases and peroxidases) activity in the grain malting of various barley varieties

Influence of barley variety and malting process on lipid content of malt

Traditional processing methods reduced phytate in cereal flour, improved nutritional, functional and rheological properties

Antifungal activity of lactic acid bacteria and their application for Fusarium mycotoxin reduction in malting wheat grains

Trends in functional food development with three-dimensional (3D) food printing technology: prospects for value-added traditionally processed food products

Spectroscopic and Kinetic Properties of Purified Peroxidase from Germinated Sorghum Grains

Respiration of barley seeds (Hordeum vulgare L.) under different storage conditions

Protein mobilization and malting-specific proteinase expression during barley germination

Pulsed electric field treatment applied to barley before malting reduces Fusarium pathogens without compromising the quality of the final malt

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