Barley for food: Characteristics, improvement, and renewed interest

Anthocyanin Composition in Black, Blue, Pink, Purple, and Red Cereal Grains

El‐Sayed M. Abdel‐Aal, J. Christopher Young, Iwona Rabalski · Journal of Agricultural and Food Chemistry · 2006 · 812 citations

Agriculture, Food Science, Plant Sciences +12

Advances in Cereal Science and Technology

Y. Pomeranz · Journal of Pediatric Gastroenterology and Nutrition · 1986 · 681 citations

Agriculture, Agronomy, Food Science +17

Molecular aspects of cereal β-glucan functionality: Physical properties, technological applications and physiological effects

Athina Lazaridou, Costas G. Βiliaderis · Journal of Cereal Science · 2007 · 620 citations

Life Sciences, Biochemistry, Food Science +17

Barley: chemistry and technology

Choice Reviews Online · 1994 · 483 citations

Agriculture, Agronomy, Plant Sciences +10

Molecular Basis of Evolutionary Events That Shaped the <i>Hardness</i> Locus in Diploid and Polyploid Wheat Species (Triticum and Aegilops)

Nathalie Chantret, Jérôme Salse, François Sabot et al. · The Plant Cell · 2005 · 379 citations · Full text

Life Sciences, Genetics, Plant Sciences +17