Concepedia

Barley bread with normal and low content of salt; sensory profile and consumer preference in five European countries

Marit Rødbotten, Oliver Tomić, Ann Katrin Holtekjølen, Ida Synnøve Grini, Britt Signe Granli, Sveinung Grimsby, Stefan Sahlstrøm

Journal of Cereal Science · 2015 · 48 citations · 22 references

DOI

Concepts

References

22

Attitudinal effects of mere exposure.

Robert B. Zajonc · Journal of Personality and Social Psychology · 1968 · 6.6K citations

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DESIGNS TO BALANCE THE EFFECT OF ORDER OF PRESENTATION AND FIRST‐ORDER CARRY‐OVER EFFECTS IN HALL TESTS

Halliday J.H. MacFie, N. Bratchell, Keith Greenhoff et al. · Journal of Sensory Studies · 1989 · 1.8K citations

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Barley for food: Characteristics, improvement, and renewed interest

Byung‐Kee Baik, S. E. Ullrich · Journal of Cereal Science · 2008 · 775 citations

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Diets containing barley significantly reduce lipids in mildly hypercholesterolemic men and women

Kay M. Behall, Daniel J. Scholfield, Judith Hallfrisch · American Journal of Clinical Nutrition · 2004 · 302 citations

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High (1→3,1→4)-β-Glucan Barley Fractions in Bread Making and their Effects on Human Glycemic Response

A. Cavallero, S. Empilli, Furio Brighenti et al. · Journal of Cereal Science · 2002 · 297 citations

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