ArticleFoods (Basel, Switzerland)2023
Comparison of Nutritional Composition and Antioxidant Properties of Pulverized and Unutilized Portions of Waxy Barley.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
3 citing papers in PubMed, 7 citations in OpenAlex.
- Effects of Substituting Wheat with Waxy Barley Bran Flour on Physical Properties, Health Functionality, and Sensory Characteristics of Noodles.Foods (Basel, Switzerland) · 2025Article
- Comparative Analysis of Vitamin, Mineral Content, and Antioxidant Capacity in Cereals and Legumes and Influence of Thermal Process.Plants (Basel, Switzerland) · 2024Article
- Nutritional and Functional Composition of Barley Varieties From Legambo District, Ethiopia.TheScientificWorldJournal · 2024Article
Corrections and comments
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Authors and funding
8 authors at 3 institutions in 1 country.
Funding
Abstract
To promote the use of waxy barley bran, an underutilized resource, samples of waxy barley were divided into three parts: polished waxy barley powder (PWBP), inner bran layer powder (IBLP), and outer bran layer powder (OBLP). The color and appearance, general properties, minerals, vitamins, β-glucan, antioxidant properties, and aroma of each part were compared. In terms of appearance and color, IBLP and OBLP appeared more yellow than PWBP; general components that were more abundant in IBLP and OBLP compared with PWBP were protein, fat, and ash. IBLP and OBLP had characteristically high values of Mg and Zn, monounsaturated and polyunsaturated fatty acids, vitamin B
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Registered trials
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