Papers mentioning barley or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Osmanthus fragrans has a pleasant aroma, and different varieties have different aromas and colors. This study systematically assessed how the inclusion of various Osmanthus fragran... Read full abstract on PubMed →
Acetobacter species are important in food fermentation. But, the properties and functional characteristics of many strains have not been fully known. This study identified a strain... Read full abstract on PubMed →
As the primary raw material for beer production, barley is classified into two-row barley and six-row barley. The nutrient content is different in the different row-types of malts,... Read full abstract on PubMed →
<h4>Summary</h4> Plants constantly emit volatile organic compounds (VOCs) that can influence the physiology and behavior of neighboring plants. While the role of stress-induced VO... Read full abstract on PubMed →
Efficient conversion of starch to fermentable sugars and dextrins is essential during brewing as it drives process efficiency, resource efficiency, and the quality of the end produ... Read full abstract on PubMed →
Highland barley vinegar, as a solid-state fermentation-type vinegar emerged recently, is well-known in Qinghai-Tibet plateau area of China. This work aimed to explore the main phys... Read full abstract on PubMed →
Whole grains (WGs) are considered as the representative sources of dietary fiber (DF). Thermal treatments can change the properties of DF, and potentially affecting the gut microbi... Read full abstract on PubMed →
Barley (Hordeum vulgare L.) remains the traditional malted cereal used for beverages, whereas rye (Secale cereale L.) is mainly used in baked goods. To evaluate the potential of ry... Read full abstract on PubMed →
Triggered by the development of lactic acid bacteria (LAB) during the production of Scotch whisky, this study examined the influence of yeast and LAB inoculation on whisky flavor.... Read full abstract on PubMed →
A headspace sorptive extraction method coupled with gas chromatography-mass spectrometry (HSSE-GC-MS) was developed for the determination of 37 volatile compounds in beer. After op... Read full abstract on PubMed →
Malted barley is the main source for fermentable sugars used by yeasts in the traditional brewing of beers but its use has been increasingly substituted by unmalted barley and othe... Read full abstract on PubMed →
Cereal β-glucans are dietary fibres primarily found in oats and barley, and have several positive effects on health, including lowering the postprandial glucose response and the im... Read full abstract on PubMed →
Low alcohol hulless barley wine (HW) is a popular beverage among the highland areas in China. It is known to have several health benefits due to the presence of β-glucan and antiox... Read full abstract on PubMed →
Grasses such as wheat and barley constitute some of the main crops currently cultivated worldwide. Cultivation of wild cereals such as Hordeum spontaneum (wild barley) and Triticum... Read full abstract on PubMed →
Whole grains are a rich source of several classes of phytochemicals, such as alkylresorcinols, benzoxazinoids, flavonoids, lignans, and phytosterols. A high intake of whole grains... Read full abstract on PubMed →
Wheat is the most common concentrate fed to dairy cows in Australia, but few studies have examined the effects of wheat feeding on enteric methane emissions, and no studies have co... Read full abstract on PubMed →
The effect of Maillard reaction products (MRPs), formed during the production of dark malts, on the synthesis of higher alcohols and esters in beer fermentations was investigated b... Read full abstract on PubMed →
BACKGROUND: An understanding of the dynamics that affect the nutrient content of forages with advancing growth stages is critical for designing equally dynamic feeding programmes.... Read full abstract on PubMed →
Brewer's spent grain (BSG) is the most abundant by-product generated from the beer-brewing process, representing approximately 85% of the total by-products obtained. This material... Read full abstract on PubMed →
INTRODUCTION: Fructus Gardeniae (ZZ), a traditional Chinese herb, has been used in treating patients with jaundice, inflammation, etc. When mixed with ginger juice and stir-baked,... Read full abstract on PubMed →
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Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.