Author:
Aldughpassi A.,Wolever T.M.S.,Abdel-Aal E.S.M.
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2. Effects of selected barley cultivars and their pearling fractions on the inhibition of human LDL oxidation in vitro using a modified conjugated dienes method;Abdel-Aal;Cereal Chemistry,2008
3. Free and bound phenolic acids and total phenolics in black, blue and yellow barley and their contribution to free radical scavenging capacity;Abdel-Aal;Cereal Chemistry,2012
4. Barley cultivar, kernel composition, and processing affect the glycemic index;Aldughpassi;Journal of Nutrition,2012
5. Barley for food: characteristics, improvement, and renewed interest;Baik;Journal of Cereal Science,2008
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