Results 61 to 70 of about 2,450 (174)

Development and Characterization of Low‐Glycemic Couscous Enriched With β‐Glucans and Proteins

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
Traditional couscous production with 50/50 blends of different raw materials (wheat, barley and lentil). ABSTRACT In this study, a novel functional couscous with reduced glycemic potential was developed by enrichment of traditional couscous with β‐glucan and protein through the addition of hull‐less barley (cv. Chifaa) and lentil flours.
Ece Surek, Kubra Ozkan, Cagla Ozer, Abderrazek Jilal, Ghizlane Salih, Halide Yildirim, Andrea Visioni, Francesco Sestili, Eda Aktas‐Akyildiz, Osman Sagdic, Hamit Koksel   +10 more
wiley   +1 more source

Mechanisms of Malt Extract Development in Barleys from Different European Regions: I. Effect of Environment and Grain Protein Content on Malt Extract Yield [PDF]

Journal of the Institute of Brewing, 2000
Malt extract yield (EXT) and barley protein content (BPROT) data from 346 EBC trials located across all the EBC countries, and composed of many different varieties, from the years 1980, 1982 to 1990, inclusive, and 1993 to 1995, thus covering 13 seasons, were used to detect regional trends affecting the negative correlation between these two variables.
Molina-Cano, José Luis, Rubió, A., Igartua Arregui, Ernesto, Gracia Gimeno, María Pilar, Montoya, José Luis   +4 more
openaire   +2 more sources

Enrichment of Gluten‐Free Fresh Pasta With Cricket Flour: Technological and Nutritional Quality

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
Gluten‐free fresh pasta was formulated with increasing levels of Acheta domesticus flour (0%–10%). Nutritional composition, cooking performance, color, texture, and in vitro digestibility were evaluated. Consumer perception revealed acceptable sensory quality up to 5.8% inclusion, highlighting cricket flour as a promising ingredient for protein ...
Carlos Gabriel Arp, Stefano Zardetto, Alyssa Hidalgo, Gabriella Pasini   +3 more
wiley   +1 more source

Market regulation and productivity: The case of the Canadian Wheat Board

American Journal of Agricultural Economics, Volume 108, Issue 4, Page 1193-1218, August 2026.
Abstract Changes to regulatory environments influence firm‐level incentives, which can move the productivity frontier or reposition firms within an existing frontier. Estimating causal effects of policy changes requires a credible counterfactual for productivity in the absence of policy change.
Ryan Cardwell, Pascal L. Ghazalian
wiley   +1 more source

Barley HvBODYGUARD1 controls cuticular specialisations regulated by SHINE transcription factors

New Phytologist, Volume 251, Issue 3, Page 1188-1208, August 2026.
Cuticle defects result from defective HvBDG1 alleles. Summary Land plants secrete a protective outer cuticular layer with diverse functions. Barley (Hordeum vulgare L.) develops two cuticular specialisations: the β‐diketone rich wax bloom on vegetative tissues and an adherent grain surface which sticks to the hulls, leading to barley's distinctive ...
Trisha McAllister, Chiara Campoli, Linsan Liu, Tansy Chia, S. Ronan Fisher, Richard Horsnell, Alan R. Prescott, Jennifer Shoesmith, Mhmoud Eskan, Alasdair Iredale, Mirjam Nuter, Luke Ramsay, Micha M. Bayer, Linda Milne, Miriam Schreiber, Yogeswari Rajarathinam, Vanessa Wahl, Robbie Waugh, James Cockram, Sarah M. McKim   +19 more
wiley   +1 more source

A critical review of pre‐harvest sprouting in barley

Agronomy Journal, Volume 118, Issue 4, July/August 2026.
Abstract Pre‐harvest sprouting (PHS) in barley (Hordeum vulgare) threatens grain quality and malting performance. This review synthesizes current knowledge on genetic, environmental, physiological, and management factors influencing PHS susceptibility. Seed dormancy, governed by loci including Qsd1 and Qsd2 (where Qsd is quantitative seed dormancy) and
S. I. Hull, S. Hayward, S. Orth, P. A. Swanepoel   +3 more
wiley   +1 more source

Rust resistance in barley accessions County and BHS248

Crop Science, Volume 66, Issue 4, July/August 2026.
Abstract Rusts can cause devastating losses of barley (Hordeum vulgare L.) in epidemic years. Several reactions to Puccinia hordei (Rph) genes/quantitative trait loci (QTLs) for resistance to barley leaf rust (BLR) have been documented. In contrast, there is a dearth of characterized resistance sources against stem rust (SR) caused by Puccinia graminis.
Kelly Jordaan, Willem H. P. Boshoff, Oadi Matny, Daniël de Klerk, Brian J. Steffenson, Wilku B. Meyer, Zakkie A. Pretorius, Renée Prins   +7 more
wiley   +1 more source

Direct Liquid Injection in Comprehensive Two‐Dimensional Gas Chromatography Hyphenated to Quadrupole Time‐of‐Flight Mass Spectrometry Quality Profiling of Commercial Whiskies

Journal of Separation Science, Volume 49, Issue 7, July 2026.
ABSTRACT Luxury food products such as olive oil, wine, and whisky are highly vulnerable to fraudulent practices. Their chemical complexity, fortunately, provides numerous potential adulteration markers, but unfortunately also necessitates the use of powerful, comprehensive profiling approaches involving detailed methods for sample cleanup and analysis.
Brian R. van 't Veer, Sander Affourtit, Hans‐Gerd Janssen   +2 more
wiley   +1 more source

Chemical composition of barley and co-products from barley, corn, and wheat produced in South-East Asia or Australia [PDF]

Animal Bioscience
Objective A study was conducted to determine the chemical composition of barley and co-products from barley, corn, and wheat produced in South-East Asia or Australia, and to test the hypothesis that production area or production methods can impact the ...
Natalia S. Fanelli, Leidy J. Torres-Mendoza, Jerubella J. Abelilla, Hans H. Stein   +3 more
doaj   +1 more source

Gluten Analysis and Regulation: Scientific, Analytical, and Economic Dimensions of Gluten‐Free Assurance

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 4, July 2026.
ABSTRACT Gluten‐free regulations require analytical systems that can reliably measure gluten in wheat, rye, and barley, and, in some jurisdictions, in oats across diverse food ingredients and processed foods. Examples include baked goods, fermented products such as beer, and extruded snack foods, where processing can alter gluten extractability and ...
Bert Popping, Daniela Bartsch, Matthias Besler‐Scharf, Carmen Diaz‐Amigo, Rupert Hochegger, Barry Meikle, Mark Sykes   +6 more
wiley   +1 more source