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在“Elsevier电子期刊”中，命中：197条，耗时：小于0.01 秒

在所有数据库中总计命中：2,275条

1.Influence of jet milling and particle size on the composition, physicochemical and mechanical properties of barley and rye flours

作者：Antonios Drakos^a ; ^{antdrakos@aua.gr" class="auth_mail" title="E-mail the corresponding author} ; Georgios Kyriakakis^a ; ^{jeorg1@hotmail.com" class="auth_mail" title="E-mail the corresponding author} ; Vasiliki Evageliou^a ; ^{evageliou@aua.gr" class="auth_mail" title="E-mail the corresponding author} ; Styliani Protonotariou^a ; ^{s.protonotariou@yahoo.gr" class="auth_mail" title="E-mail the corresponding author} ; Ioanna Mandala^a ; ^{imandala@aua.gr" class="auth_mail" title="E-mail the corresponding author} ; Christos Ritzoulis^b ; ^{critzou@food.teithe.gr" class="auth_mail" title="E-mail the corresponding author}

关键词：Rye flour ; Barley flour ; Jet mill ; Particle size ; Physicochemical parameters ; Mechanical properties

刊名：Food Chemistry

出版年：2017

2.Effect of microwave roasting on antioxidant and anticancerous activities of barley flour

作者：Waqas N. Baba ^{waqasbaba07@gmail.com" class="auth_mail" title="E-mail the corresponding author} ; Irfan Rashid ; Asima Shah ^{shahasima.au2@gmail.com" class="auth_mail" title="E-mail the corresponding author} ; Mudasir Ahmad ^{Mudasirahmad63@yahoo.in" class="auth_mail" title="E-mail the corresponding author} ; Adil Gani ; ^{Adil.gani@gmail.com" class="auth_mail" title="E-mail the corresponding author} ; F.A. Masoodi ^{Masoodi_fa@yahoo.co.in" class="auth_mail" title="E-mail the corresponding author} ; Idrees Ahmed Wani ^{Idwani07@gmail.com" class="auth_mail" title="E-mail the corresponding author} ; S.M. Wani ^{wanisajad82@gmail.com" class="auth_mail" title="E-mail the corresponding author}

关键词：Barley flour ; Microwave roasting ; Antioxidant ; Antiproliferative ; DNA damage

刊名：Journal of the Saudi Society of Agricultural Sciences

出版年：2016

3.Quality characteristics and in vitro digestibility study of barley flour enriched ditalini pasta

作者：Alessandra Montalbano ; Luisa Tesoriere ; Patrizia Diana ; Paola Barraja ; Anna Carbone ; Virginia Spanò ; Barbara Parrino ; Alessandro Attanzio ; Maria Antonia Livrea ; Stella Cascioferro ; Girolamo Cirrincione ; ^{girolamo.cirrincione@unipa.it" class="auth_mail" title="E-mail the corresponding author}

关键词：Functional food ; (1&rarr ; 3-1&rarr ; 4) β-glucan ; Barley flour ; In vitro digestion ; Antioxidant capacity

刊名：LWT - Food Science and Technology

出版年：2016

4.In vitro inhibition of platelet aggregation by peptides derived from oat (Avena sativa L.), highland barley (Hordeum vulgare Linn. var. nudum Hook. f.), and buckwheat (Fagopyrum esculentum Moench) proteins

作者：Guoyong Yu ; Feng Wang ; Bolin Zhang ; Junfeng Fan ; ^{fanjunfeng@bjfu.edu.cn" class="auth_mail" title="E-mail the corresponding author}

关键词：AA ; arachidonic acid ; ASA ; acetylsalicylic acid ; COX1 ; cyclooxygenase-1 ; NS ; normal saline ; PPP ; platelet-poor plasma ; PRP ; platelet-rich plasma ; TXA2 ; thromboxane-A2 ; TXB2 ; thromboxane-B2 ; WP ; washed platelet ; GO ; gastrointestinal hydrolysate of oat flour ; GH ; gastrointestinal hydrolysate of highland barley flour ; GB ; gastrointestinal hydrolysate of buckwheat flour ; TOGB ; tryptic hydrolysate of oat globulin

刊名：Food Chemistry

出版年：2016

5.Evaluation of growth, metabolism and production of potentially bioactive components during fermentation of barley with Lactobacillus reuteri

作者：Anton Pallin^a ; ^{anton.pallin@slu.se" class="auth_mail" title="E-mail the corresponding author} ; Peter Agback^b ; ^{peter.agback@slu.se" class="auth_mail" title="E-mail the corresponding author} ; Hans Jonsson^a ; ^{hans.jonsson@slu.se" class="auth_mail" title="E-mail the corresponding author} ; Stefan Roos^a ; ^{stefan.roos@slu.se" class="auth_mail" title="E-mail the corresponding author}

关键词：Lactobacillus reuteri ; Barley ; Fermented cereals ; 1H-NMR ; Bioactive compounds

刊名：Food Microbiology

出版年：2016

6.Gut microbiota mediated benefits of barley kernel products on metabolism, gut hormones, and inflammatory markers as affected by co-ingestion of commercially available probiotics: a randomized controlled study in healthy subjects

作者：Anne Nilsson ; ^{anne.nilsson@food-health-science.lu.se" class="auth_mail" title="E-mail the corresponding author} ; Elin Johansson-Boll ^{elinvekka@gmail.com" class="auth_mail" title="E-mail the corresponding author} ; Jonna Sandberg ^{jonna.sandberg@food-health-science.lu.se" class="auth_mail" title="E-mail the corresponding author} ; Inger Bjö ; rck ^{Inger.Bjorck@food-health-science.lu.se" class="auth_mail" title="E-mail the corresponding author}

关键词：Barley ; Dietary fiber ; Glucose tolerance ; Colonic fermentation ; Probiotic ; Gut hormones

刊名：Clinical Nutrition ESPEN

出版年：2016

7.Identification of barley-specific peptide markers that persist in processed foods and are capable of detecting barley contamination by LC-MS/MS

作者：Michelle L. Colgrave^a ; ^{michelle.colgrave@csiro.au" class="auth_mail" title="E-mail the corresponding author} ; Keren Byrne^a ; Malcolm Blundell^b ; Crispin A. Howitt^b

关键词：Cereal ; Contamination ; Multiple reaction monitoring (MRM) ; Mass spectrometry ; Gluten ; Quantification

刊名：Journal of Proteomics

出版年：2016

8.Effects of diverse food processing conditions on the structure and solubility of wheat, barley and rye endosperm dietary fibre

作者：Penny Comino^a ; Helen Collins^b ; Jelle Lahnstein^b ; Michael J. Gidley^a ; ^{m.gidley@uq.edu.au" class="auth_mail" title="E-mail the corresponding author}

关键词：Arabinoxylan ; Food processing ; Extrusion ; Cell wall ; 尾-Glucan

刊名：Journal of Food Engineering

出版年：2016

9.Population growth of the khapra beetle, Trogoderma granarium Everts (Coleoptera: Dermestidae) on different commodities

作者：Christos G. Athanassiou^a ; Nickolas G. Kavallieratos^b ; ^{nick_kaval@hotmail.com} ; Maria C. Boukouvala^b ; ^c ; ^d

关键词：Trogoderma granarium ; Food preferences ; Population growth ; Grains ; Cracked wheat ; Amylaceous commodities

刊名：Journal of Stored Products Research

出版年：2016

10.Antioxidant potential of wheat flour chapattis as affected by incorporating barley flour

作者：Paras Sharma ; Hardeep Singh Gujral

关键词：Chapatti ; Barley flour ; Antioxidant properties ; Browning index

刊名：Lebensmittel-Wissenschaft und -Technologie

出版年：April, 2014

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