Effect on parboiling processing on structure and thermal properties of highland barley flours
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Comparative study on physicochemical and nutritional properties of black rice influenced by superheated steam, far infrared radiation, and microwave treatment
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Effects of domestic cooking process on the chemical and biological properties of dietary phytochemicals
10.1016/j.tifs.2019.01.004 · doi-reference
Comparing the multi-scale structure, physicochemical properties and digestibility of wheat A- and B-starch with repeated versus continuous heat-moisture treatment
10.1016/j.ijbiomac.2020.07.002 · doi-reference
An investigation into the effects of various processing methods on the characteristic compounds of highland barley using a widely targeted metabolomics approach
10.1016/j.foodres.2024.114061 · doi-reference
Effects of different thermal processing methods on the nutritional components of whole highland barley and its hypoglycemic and hypolipidemic effects: beta-glucan and polyphenols
10.1016/j.foodchem.2026.148952 · doi-reference
Effect of salt stress-induced germination technology on the phenolic composition, antioxidant capacity, and metabolic pathways of highland barley (Hordeum vulgare L.): A metabolomics insight
10.1016/j.fbio.2025.107766 · doi-reference
Citrus flavonoids and their antioxidant evaluation
10.1080/10408398.2020.1870035 · doi-reference
The mechanisms of thermal processing techniques on modifying structural, functional and flour-processing properties of whole-grain highland barley
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GABA (γ-aminobutyric acid) enrichment and detection methods in cereals: Unlocking sustainable health benefits
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Recent advances in processing methods and utilization of hulless barley and its nutritional components: A review
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Evaluation of bioactive compounds and antioxidant and cytotoxic effects of oil and pulp without açaí fat (Euterpe oleracea) obtained by supercritical extraction
10.3390/foods13172819 · doi-reference
Characteristics of three typical Chinese highland barley varieties: Phenolic compounds and antioxidant activities
10.1111/jfbc.12488 · doi-reference
Identifying small molecules via high resolution mass spectrometry: Communicating confidence
10.1021/es5002105 · doi-reference
Oven and forced convection continuous tumble (FCCT) roasting: Effect on physicochemical, structural and functional properties of wheat grain
10.1007/s11947-018-2200-8 · doi-reference
