Concepedia

Barley bread with improved sensory and antioxidant properties

María del Carmen Robles-Ramírez, Emmanuel Ortega‐Robles, Ricardo Monterrubio‐López, Rosalva Mora‐Escobedo, María del Carmen Beltrán-Orozco

International Journal of Gastronomy and Food Science · 2020 · 44 citations · 19 references

DOI

Concepts

References

19

Antioxidant activity applying an improved ABTS radical cation decolorization assay

Roberta Re, Nicoletta Pellegrini, Anna R. Proteggente et al. · Free Radical Biology and Medicine · 1999 · 25.6K citations

, , +11

Use of a free radical method to evaluate antioxidant activity

Wendy Brand-Williams, Marie‐Elisabeth Cuvelier, Claudette Berset · LWT · 1995 · 25.2K citations · Full text

, , +11

Barley for food: Characteristics, improvement, and renewed interest

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

, , +10

Beta Glucan: Health Benefits in Obesity and Metabolic Syndrome

Dalia El Khoury, Cristina Cuda, Bohdan L. Luhovyy et al. · Journal of Nutrition and Metabolism · 2011 · 527 citations · Full text

, , +15

Nondigestible Oligo‐ and Polysaccharides (Dietary Fiber): Their Physiology and Role in Human Health and Food

Bryan Tungland, D. Meyer · Comprehensive Reviews in Food Science and Food Safety · 2002 · 518 citations

, , +17