Citations (34)
Keep up to date with the latest research on this topic with citation updates for this article.
Read on this site (6)
Muhammad
H. Alu'datt, Khalil Ereifej, Ahmed Abu-Zaiton, Mohammad Alrababah, Ali Almajwal, Taha Rababah & Wade Yang. (2012) Anti-Oxidant, Anti-Diabetic, and Anti-Hypertensive Effects of Extracted Phenolics and Hydrolyzed Peptides from Barley Protein Fractions. International Journal of Food Properties 15:4, pages 781-795.
Read now
Read now
M. Omid, A. Akram & A. Golmohammadi. (2011) Modeling Thermal Conductivity of Iranian Flat Bread Using Artificial Neural Networks. International Journal of Food Properties 14:4, pages 708-720.
Read now
Read now
M.
Murat Karaoglu. (2011) Influence of Cephalaria Syriaca Addition on Physical and Sensorial Properties of Wheat Bran Bread. International Journal of Food Properties 14:1, pages 124-133.
Read now
Read now
Marek Markowski, Katarzyna Majewska, Dariusz Kwiatkowski, Mateusz Malkowski & Grzegorz Burdylo. (2010) Selected Geometric and Mechanical Properties of Barley (Hordeum Vulgare L.) Grain. International Journal of Food Properties 13:4, pages 890-903.
Read now
Read now
Amanat Ali, Hussain Ali S Al-Nassri, Buthaina Al-Rasasi, Mohammad
Shoaib Akhtar & Buthaina
Saleh Al-Belushi. (2010) Glycemic Index and Chemical Composition of Traditional Omani Breads. International Journal of Food Properties 13:1, pages 198-208.
Read now
Read now
K.I. Ereifej. (2006) Characteristics of Milk, Cheddar-Like and White Cheese Obtained from Three Goat Phenotypes during Three Lactation Periods. International Journal of Food Properties 9:4, pages 803-811.
Read now
Read now
Articles from other publishers (28)
Ahmed A. Aly, Ali Abusharha, Huma shafique, Fadl E. El-Deeb & Afnan A. Abdelazeem. (2024) Effects of adding whole barley flour to bread and its impact on anti-obesity action of female rats fed a high-fat diet. Arabian Journal of Chemistry 17:1, pages 105438.
Crossref
Crossref
Mehmet Ali ELÇİ, Ahmet Sabri ÜNSAL, Nefise Eren ÜNSAL & Mehmet KÖTEN. (2023) Arpa Unu İlavesinin Açık Ekmeğin Bazı Kimyasal ve Fonksiyonel Özelliklerine EtkisiThe Effect of Barley Flour Addition on The Some Chemical and Functional Properties of “Açık Ekmek” (Flat Bread). Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi.
Crossref
Crossref
Donatella Bianca Maria Ficco, Michele Canale, Virgilio Giannone, Maria Concetta Strano, Maria Allegra, Silvia Zingale & Alfio Spina. (2023) Durum Wheat Bread with a Potentially High Health Value through the Addition of Durum Wheat Thin Bran or Barley Flour. Plants 12:2, pages 397.
Crossref
Crossref
Jasmina Lukinac & Marko Jukić. (2022) Barley in the Production of Cereal-Based Products. Plants 11:24, pages 3519.
Crossref
Crossref
Nida Kanwal, Imran Pasha, Rizwan Shukat & Anjum Zia. (2022) Selection of barley varieties with increased non‐starch polysaccharides using chemometric methods for their bread‐making potential. Journal of Food Processing and Preservation 46:12.
Crossref
Crossref
Elif Cakir, Muhammet Arici & Muhammed Zeki Durak. (2021) Effect of starter culture sourdough prepared with Lactobacilli and Saccharomyces cerevisiae on the quality of hull-less barley-wheat bread. LWT 152, pages 112230.
Crossref
Crossref
Tingting Hong, Yao Zhang, Dan Xu, Fengfeng Wu & Xueming Xu. (2021) Effect of sodium alginate on the quality of highland barley fortified wheat noodles. LWT 140, pages 110719.
Crossref
Crossref
Zhen Li, Ying Dong, Xiang Xiao & Xing-hua Zhou. (2020) Mechanism by which β-glucanase improves the quality of fermented barley flour-based food products. Food Chemistry 311, pages 126026.
Crossref
Crossref
F A Abadi & J M Naser. (2019) Improving the sensory and qualitative properties of barley bread using broken wheat wet gluten. IOP Conference Series: Earth and Environmental Science 388:1, pages 012056.
Crossref
Crossref
Remal Mansoor, Tahira Mohsin Ali, Saqib Arif, Abeera Moin & Abid Hasnain. (2019) Effects of barley flour on dough rheology, texture, sensory and glycemic index of traditional unleavened flat bread (Roti). Cereal Chemistry 96:6, pages 1170-1179.
Crossref
Crossref
E. YaverN. Bilgiçli. (2018) Utilisation of cereal-legume flour blends in commercial and traditional bread. Quality Assurance and Safety of Crops & Foods 10:3, pages 297-306.
Crossref
Crossref
Zahra Sheikholeslami, Mahdi Karimi, Hamid Reza Komeili & Maryam Mahfouzi. (2018) A new mixed bread formula with improved physicochemical properties by using hull-less barley flour at the presence of guar gum and ascorbic acid. LWT 93, pages 628-633.
Crossref
Crossref
Hardeep Singh Gujral, Bharati Sharma & Manali Khatri. (2018) Influence of replacing wheat bran with barley bran on dough rheology, digestibility and retrogradation behavior of chapatti. Food Chemistry 240, pages 1154-1160.
Crossref
Crossref
Elena Bartkiene, Donata Vizbickiene, Vadims Bartkevics, Iveta Pugajeva, Vita Krungleviciute, Daiva Zadeike, Paulina Zavistanaviciute & Grazina Juodeikiene. (2017) Application of Pediococcus acidilactici LUHS29 immobilized in apple pomace matrix for high value wheat-barley sourdough bread. LWT - Food Science and Technology 83, pages 157-164.
Crossref
Crossref
Zahir Humaid Al-Attabi, Taha Mohammed Merghani, Amanat Ali & Mohammad Shafiur Rahman. (2017) Effect of barley flour addition on the physico-chemical properties of dough and structure of bread. Journal of Cereal Science 75, pages 61-68.
Crossref
Crossref
Muhammad H. Alu'datt, Taha Rababah, Ghaid J. Al-Rabadi, Khalil Ereifej, Sana Gammoh, Nather Masadeh & Peter J. Torley. (2014) Effects of Barley Flour and Barley Protein Isolate Addition on Rheological and Sensory Properties of Pita Bread. Journal of Food Quality 37:5, pages 329-338.
Crossref
Crossref
Byung-Kee Baik. 2014. Barley. Barley
233
268
.
Elke K. Arendt & Emanuele Zannini. 2013. Cereal Grains for the Food and Beverage Industries. Cereal Grains for the Food and Beverage Industries
155
201e
.
SU‐YI LIN, HUA‐HAN CHEN, SHIN LU & PIN‐CHIH WANG. (2012) EFFECTS OF BLENDING OF WHEAT FLOUR WITH BARLEY FLOUR ON DOUGH AND STEAMED BREAD PROPERTIES. Journal of Texture Studies 43:6, pages 438-444.
Crossref
Crossref
Muhammad H. Alu’datt, Taha Rababah, Khalil Ereifej, Inteaz Alli, Mohammad A. Alrababah, Ali Almajwal, Nather Masadeh & Mohammad N. Alhamad. (2012) Effects of barley flour and barley protein isolate on chemical, functional, nutritional and biological properties of Pita bread. Food Hydrocolloids 26:1, pages 135-143.
Crossref
Crossref
George E. Inglett, Diejun ChenMark Berhow. (2011) Influence of Jet-Cooking Prowashonupana Barley Flour on Phenolic Composition, Antioxidant Activities, and Viscoelastic Properties. Cereal Chemistry Journal 88:3, pages 315-320.
Crossref
Crossref
Byung ‐ Kee Baik, C. Walter Newman & Rosemary K. Newman. 2010. Barley. Barley
532
562
.
Emanuele Zannini, Cristiana Garofalo, Lucia Aquilanti, Sara Santarelli, Gloria Silvestri & Francesca Clementi. (2009) Microbiological and technological characterization of sourdoughs destined for bread-making with barley flour. Food Microbiology 26:7, pages 744-753.
Crossref
Crossref
A. Toma, M.B. Omary, L.F. Marquart, E.A. Arndt, K.A. Rosentrater, B. Burns-Whitmore, L. Kessler, K. Hwan, A. Sandoval & A. Sung. (2009) Children's Acceptance, Nutritional, and Instrumental Evaluations of Whole Grain and Soluble Fiber Enriched Foods. Journal of Food Science 74:5, pages H139-H146.
Crossref
Crossref
A.K. Holtekjølen, H.H.R. Olsen, E.M. Færgestad, A.K. Uhlen & S.H. Knutsen. (2008) Variations in water absorption capacity and baking performance of barley varieties with different polysaccharide content and composition. LWT - Food Science and Technology 41:10, pages 2085-2091.
Crossref
Crossref
Rosemary K. Newman & C. Walter Newman. 2008. Barley for Food and Health. Barley for Food and Health
144
177
.
Rosemary K. Newman & C. Walter Newman. 2008. Barley for Food and Health. Barley for Food and Health
133
143
.
Byung-Kee Baik & Steven E. Ullrich. (2008) Barley for food: Characteristics, improvement, and renewed interest. Journal of Cereal Science 48:2, pages 233-242.
Crossref
Crossref