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2. Optimization of amaranths–teff–barley flour blending ratios for better nutritional and sensory acceptability of injera;Woldemariam;Cogent Food Agric.,2019
3. Mineral contents of barley grains and its processed foods (kolo, porridge, bread and injera) consumed in Ethiopia;Tilahun;Bull. Chem. Soc. Ethiop.,2021
4. A nutritional survey of local barley populations based on the mineral bioavailability, fatty acid profile, and geographic distribution of Fusarium species and the mycotoxin zearalenone (ZEN);Bouajila;Agronomy,2022
5. Analysis of Farmers Resource Use Efficiency on Malt Barley Production and its Impact on Food Security in Lemuna Bilblo Wereda, Ethiopia;Endale,2019