1. B.-K. Baik, S.E. Ullrich, Barley for food: characteristics, improvement, and renewed interest. J. Cereal Sci. 48, 233–242 (2008)
2. C.W. Newman, R.K. Newman, Hulless barley for food and feed, in Specialty Grains for Food and Feed. ed. by E. Abdel-Aaland, P. Wood (American Association of Cereal Chemists, St. Paul, 2005), pp. 167–202
3. R.K. Newman, C.W. Newman, Barley for Food and Human Nutrition: Science, Technology, and Products (Wiley, New York, 2008).
4. S. Siebenhandl-Ehn, M. Kinner, L.F. Leopold, M.B. Poppernitsch, M. Prückler, P. Wurbs, S. Poisinger, E. Kalas, E. Berghofer, H. Grausgruber, Hulless Barley A rediscovered source for functional foods phytochemical profile and soluble dietary fibre content in naked barley varieties and their antioxidant properties, in Phytochemicals—Bioactivities and Impact on Health. ed. by I. Rasoli (InTech Europe, Rijeka, 2011)
5. P. Sharma, S.L. Kotari, Barley: impact of processing on physicochemical and thermal properties—a review. Food Rev. Int. 33, 359–381 (2017)