Barley (Hordeum vulgare) is one of the oldest domesticated crops used for both human and
animal feed. Over the years however, its role in human diet has been very limited and …

The prevalence of type 2 diabetes mellitus (T2DM) has been increasing throughout the
world. The cereals, as the high carbohydrate food and dominant portion of diet, have crucial …

The increasing demand for healthy baked goods boosted studies on sourdough microbiota
with beneficial metabolic traits, to be used as potential functional starters. Here, 139 yeasts …

Aiming at meeting the recommendations of the World Health Organization regarding the
total fiber daily intake, an integrate biotechnological approach, combining xylanase …

There is a rising demand for the development of new foods with dietary properties. Apricot
kernel flour (AKF) could offer an exciting potential as protein source in cereal products. The …

Production of functional food with a higher shelf life is one of the major concerns for the food
industry. The present study aims to improve the shelf life, phenolics, and flavonoids content …

Hexaploid tritordeum is the amphidiploid cereal derived from the cross between wild barley
and durum wheat. The present study compares two cultivars of tritordeum with other cereals …

The possibility of using naked barley for food products is gaining popularity due to its dietary
fibre content, especially β-glucans. The technological process (dough preparation …

The aim of the present study was to investigate the microbial and technological
characterization of barley-wheat flour (with 25%, 50%, 75% wheat flour added) breads made …

To study the effect of milling process on active compounds in hulless barley, the β-glucan,
araboxylan, the free and bound forms of phenolic compounds and antioxidant activities were …