Discover Community Create You

Loading publication...

Noodle always counts identifier-free feature events for service operation. With your permission, Google Analytics can also estimate audience and engagement. Search text, publication identifiers, cookies, IP addresses and browser fingerprints are never included in Noodle's first-party event counters.

Privacy details

Article

Phenolic compounds of barley grain and their implication in food product discoloration.

Journal of agricultural and food chemistry - 27 Dec 2006

Quinde-Axtell Zory, Baik Byung-Kee

Abstract excerpt

Barley grains contain significant amounts of phenolic compounds that may play a major role in the discoloration of food products. Phenolic acid and proanthocyanidin (PA) composition of 11 barley genotypes were determined, using high-performance liquid chromatography and liquid chromatography-mass spectrometry, and their significance on food discoloration was evaluated. Abraded grains contained 146-410 microg/g of...

Read the complete abstract on PubMed

Topics

Share this publication in a Topic to start or enrich a Post.

Share to Color
Share to Genotype
Share to Hordeum

Methodology Data sources Editorial policy Privacy About Contact Helena Bioinformatics

Share to Hydroxybenzoates

Share to Phenols

Share to Proanthocyanidins

Source

Identifiers

PMID: 17177530
DOI: 10.1021/jf060974w

Provenance

PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-07.1.

Source receipt: pubmed, retrieved 7 Sept 2026.

Related research

Semantic proximity does not establish scientific evidence.

Research trail→

Click a neighbor to travelStep 1 · 12 closest

Phenolic compounds of barley grain and their implication in food product discoloration.PMID 17177530Read ↗

Phytochemical composition and β-glucan content of barley genotypes from two different geographic origins for human health food production.Semantic proximity Read ↗

Purple, high β-glucan, hulless barley as valuable ingredient for functional foodSemantic proximity Read ↗

Analysis of oligomer proanthocyanidins in different barley genotypes using high-performance liquid chromatography-fluorescence detection-mass spectrometry and near-infrared methodologies.Semantic proximity Read ↗

Anthocyanin profile and antioxidant capacity in coloured barleySemantic proximity Read ↗

Anthocyanin profile and main antioxidants in pigmented wheat grains and related millstream fractionsSemantic proximity Read ↗

Bioavailability and Metabolic Fate of (Poly)phenols from Hull-less Purple Whole-Grain Barley in HumansSemantic proximity Read ↗

Genetic Diversity of Individual Phenolic Acids in Barley and Their Correlation with Barley Malt Quality.Semantic proximity Read ↗

Comprehensive profiling of phenolic compounds by HPLC-DAD-ESI-QTOF-MS/MS to reveal their location and form of presence in different sorghum grain genotypes.Semantic proximity Read ↗

Phytochemical profile of main antioxidants in different fractions of purple and blue wheat, and black barley.Semantic proximity Read ↗

Characterization of β-glucan gum for food applications as influenced by genotypic variations in three hulless barley varieties.Semantic proximity Read ↗

Recovery of major phenolic acids and antioxidant activity of highland barley brewer’s spent grains extractsSemantic proximity Read ↗

Phenolic compounds contribute to dark bran pigmentation in hard white wheat.Semantic proximity Read ↗

⌁Select a neighboring publication to make it the new centre.