Results 291 to 300 of about 557,198 (342)
Some of the next articles are maybe not open access.
Highland barley: Chemical composition, bioactive compounds, health effects, and applications
Food Research International, 2021Highland barley (Hordeum vulgare, Poaceae) contains wide-ranging nutrients, such as bioactive carbohydrates and polyphenols, minerals, vitamins, phenolic, flavonoids, and β-glucan.
Mohammed Obadi, Jun Sun, Bin Xu
exaly +2 more sources
Trends in Food Science and Technology, 2020
Background In recent years, the demand for nutritious and healthy food is becoming more and more urgent with the increasing improvement of living standards and the continuous evolution of the disease spectrum.
Ling Chen, Bo Zheng
exaly +2 more sources
Background In recent years, the demand for nutritious and healthy food is becoming more and more urgent with the increasing improvement of living standards and the continuous evolution of the disease spectrum.
Ling Chen, Bo Zheng
exaly +2 more sources
Food Chemistry, 2020
In the present study, the profile of phenolic compounds in colored (white, yellow, black and blue) naked barley was detected and their content and antioxidant abilities were investigated.
Xiangzhen Ge +8 more
semanticscholar +1 more source
In the present study, the profile of phenolic compounds in colored (white, yellow, black and blue) naked barley was detected and their content and antioxidant abilities were investigated.
Xiangzhen Ge +8 more
semanticscholar +1 more source
Bioresource Technology, 2019
This study investigated the effects of lactic acid bacteria on bacterial and fungal community during the fermentation process and aerobic exposure phase of barley ensiled with preparation of lactic acid bacteria (LAB).
Beiyi Liu +5 more
semanticscholar +1 more source
This study investigated the effects of lactic acid bacteria on bacterial and fungal community during the fermentation process and aerobic exposure phase of barley ensiled with preparation of lactic acid bacteria (LAB).
Beiyi Liu +5 more
semanticscholar +1 more source
Barley starch: Structure, properties and in vitro digestibility - A review.
International Journal of Biological Macromolecules, 2019Abundance, cheapness, biodegradability and non-toxic behaviour of starches attract many food and non-food industries. Starch provides viscosity, adhesion, texture and homogeneity to various food products.
Sneh Punia
semanticscholar +1 more source