Journal articles: 'Hull-less barley'

1

Bhatty, R. S. "The Potential of Hull-less Barley." Cereal Chemistry Journal 76, no. 5 (September 1999): 589–99. http://dx.doi.org/10.1094/cchem.1999.76.5.589.

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Wei, Na, and Xiaofeng Yue. "Distribution of Core Root Microbiota of Tibetan Hulless Barley along an Altitudinal and Geographical Gradient in the Tibetan Plateau." Microorganisms 10, no. 9 (August 29, 2022): 1737. http://dx.doi.org/10.3390/microorganisms10091737.

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The Tibetan Plateau is regarded as the third pole of the earth and is one of the least explored places on the planet. Tibetan hull-less barley (Hordeum vulgare L. var. nudum) is the only cereal crop grown widely in the Tibetan Plateau as a staple food. Extensive and long-term cropping of barley may influence the soil’s chemical and biological properties, including microbial communities. However, microbiota associated with hull-less barley is largely unexplored. This study aimed to reveal the composition and diversity of bacterial and fungal communities associated with the hull-less barley at different elevations in the Tibetan Plateau. The core bacterial and fungal taxa of Tibetan hull-less barley were identified, with Bacillaceae, Blastocatellaceae, Comamonadaceae, Gemmatimonadaceae, Planococcaceae, Pyrinomonadaceae, Sphingomonadaceae, and Nitrospiraceae being the most abundant bacterial taxa and Ceratobasidiaceae, Chaetomiaceae, Cladosporiaceae, Didymellaceae, Entolomataceae, Microascaceae, Mortierellaceae, and Nectriaceae being the most abundant fungal taxa (relative abundance > 1%). Both bacterial and fungal diversities of hull-less barley were affected by altitude and soil properties such as total carbon, total nitrogen, and available phosphorus and potassium. Both bacterial and fungal diversities showed a significant negative correlation with altitude, indicating that the lower elevations provide a conducive environment for the survival and maintenance of hull-less barley-associated microbiota. Our results also suggest that the high altitude-specific microbial taxa may play an important role in the adaptation of the hull-less barley to the earth’s third pole.

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Johnson, J. W., and A. R. Brown. "Registration of Hull‐Less Winter Barley Germplasms." Crop Science 26, no. 3 (May 1986): 649–50. http://dx.doi.org/10.2135/cropsci1986.0011183x002600030055x.

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Bhatty, R. S., and B. G. Rossnagel. "Zero Amylose Lines of Hull-less Barley." Cereal Chemistry Journal 74, no. 2 (March 1997): 190–91. http://dx.doi.org/10.1094/cchem.1997.74.2.190.

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O’Donovan, J. T., G. W. Clayton, K. N. Harker, T. K. Turkington, and N. Z. Lupwayi. "Relationship between seeding rate and plant density of hulled and hull-less barley as influenced by seeding depth in a no-tillage system." Canadian Journal of Plant Science 89, no. 4 (July 1, 2009): 645–47. http://dx.doi.org/10.4141/cjps08203.

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Field experiments were conducted under no-tillage at three locations in Alberta, Canada over 3 yr to quantify the relationship between barley seeding rate and plant density in a hulled (AC Harper) and hull-less (Peregrine) variety seeded at two depths (2.5 and 6.25 cm). Regression analysis indicated that barley emergence was consistently better with the hulled variety and at the shallower depth. Predictive equations can help determine appropriate hulled and hull-less barley seeding rates required to obtain desired plant densities.Key words: Hordeum vulgare, hulled barley, hull-less barley, predictive equation.

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Zilic, Sladjana, Dejan Dodig, Marija Milasinovic-Seremesic, Vesna Kandic, Marija Kostadinovic, Slaven Prodanovic, and Djordje Savic. "Small grain cereals compared for dietary fibre and protein contents." Genetika 43, no. 2 (2011): 381–95. http://dx.doi.org/10.2298/gensr1102381z.

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The content of dietary fibres (cellulose, hemicellulose, lignin, NDF, ADF), tryptophan and proteins, as well as their quality index were determined in whole grains of bread and durum wheat, rye, hull-less barley and hull-less oat, each represented with four genotypes. In addition, content of ?-glucans in hull-less barley were determined. In average, hull-less barley and oat had the lowest content of hemicellulose (22.54 and 13.11% d.m., respectively), cellulose (1.36 and 1.41% d.m., respectively), lignin (0.98 and 0.49% d.m., respectively), as well as NDF (24.84 and 15.16% d.m., respectively) and ADF (2.30 and 2.04% d.m., respectively). In average, the highest content of hemicellulose was in durum wheat (33.47% d.m.), followed by rye (29.63% d.m.), and bread wheat (23.24% d.m.). Among tested hull-less barley genotypes the the content of ?-glucans ranged from 4.1% d.m. (IWHBON 97-18) to 5.6% d.m. (Apolon). The highest content of proteins (on average 15.65% d.m.) and tryptophan (on average 0.206% d.m.) was in hull-less oat. Hull-less barley had the highest protein quality index (1.48%) followed by bread and durum wheat and hull-less oat (IQ 1.35, 1.34 and 1.31%, respectively), and rye (IQ 0.93%). The results indicate that there is genetic diversity in content of dietary fibres and proteins among tested genotypes and that it should be possible to selectively breed for lines with high nutrition capacities, as well as, to improved diet requirements.

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Zheng, Xue Ling, Li Min Li, and Qi Wang. "The Properties of β-Glucans from Different Fractions of Hull-Less Barley." Advanced Materials Research 365 (October 2011): 338–41. http://dx.doi.org/10.4028/www.scientific.net/amr.365.338.

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Crude β-glucans were prepared from hull-less barley roller-milled fractions by aqueous sodium carbonate ( pH10). β-Glucan preparations from hull-less barley roller-milled fractions had high purity (90.88-95.04%). The Mw of β-glucan preparations from roller-milled fractions was ranging from 117,600 to 852,400 g/mol, For the same hull-less barley cultivar, β-glucan from flour had higher Mw than shorts and bran, and β-glucan preparations from bran had the lowest Mw.

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Yangcheng, Hanyu, Lingxiao Gong, Ying Zhang, and Jay-lin Jane. "Pysicochemical properties of Tibetan hull-less barley starch." Carbohydrate Polymers 137 (February 2016): 525–31. http://dx.doi.org/10.1016/j.carbpol.2015.10.061.

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Reidzane, Sanita, Ilze Gramatina, Ruta Galoburda, Vitalijs Komasilovs, Aleksejs Zacepins, Anastassia Bljahhina, Tatjana Kince, Anna Traksmaa, and Dace Klava. "Composition of Polysaccharides in Hull-Less Barley Sourdough Bread and Their Impact on Physical Properties of Bread." Foods 12, no. 1 (December 28, 2022): 155. http://dx.doi.org/10.3390/foods12010155.

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The complex of polysaccharides of the grain transforms during processing and modifies the physical and chemical characteristics of bread. The aim of the research was to characterize the changes of glucans, mannans and fructans in hull-less barley and wholegrain wheat breads fermented with spontaneous hull-less barley sourdough, germinated hull-less barley sourdough and yeast, as well as to analyze the impact of polysaccharides on the physical parameters of bread. By using the barley sourdoughs for wholegrain wheat bread dough fermentation, the specific volume and porosity was reduced; the hardness was not significantly increased, but the content of β-glucans was doubled. Principal component analysis indicates a higher content of β-glucans and a lower content of starch, total glucans, fructans and mannans for hull-less barley breads, but wholegrain wheat breads fermented with sourdoughs have a higher amount of starch, total glucans, fructans and mannans, and a lower content of β-glucans. The composition of polysaccharides was affected by the type of flour and fermentation method used.

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10

White, N. D. G., R. B. Hulasare, and D. S. Jayas. "Effects of storage conditions on quality loss of hull-less and hulled oats and barley." Canadian Journal of Plant Science 79, no. 4 (October 1, 1999): 475–82. http://dx.doi.org/10.4141/p98-115.

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Oat and barley cultivars were stored at various temperatures (10–30 °C) and relative humidities (35–80%) for one year to determine rates of seed deterioration. Two hulled oat cultivars (Robert and AC Marie), one hull-less oat cultivar (AC Belmont), one hulled barley cultivar (Bedford) and one hull-less barley cultivar (Condor) were stored. Experimental data were obtained at specified intervals for fat acidity values (FAV), germination and moisture content to determine the deterioration during storage. FAV were initially 69 mg KOH 100 g−1 dry seed for AC Marie, 43 for Robert, and 46 for AC Belmont oats. Values for barley were 8 mg KOH 100 g−1 dry seed for Bedford and 9 for Condor. The incidence of microfloral infection by Aspergillus glaucus group, Penicillium spp., Cladosporium spp., Rhizopus spp., and Alternaria alternata during the storage period was determined. Storage guidelines for barley and oat, based on grain moisture and temperature, were related to FAV increases of 1.5-fold for oats and two-fold for barley. Generally, hull-less cultivars of both crops stored as well as hulled cultivars at cool, dry conditions, but they deteriorated faster at high temperatures and high moisture contents. Key words: Oat, barley, hulled, hull-less, temperature, moisture, storage

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11

Martínez-Subirà, Mariona, María-Paz Romero, Alba Macià, Eva Puig, Ignacio Romagosa, and Marian Moralejo. "Bioactive Compounds and Antioxidant Capacity in Pearling Fractions of Hulled, Partially Hull-Less and Hull-Less Food Barley Genotypes." Foods 10, no. 3 (March 9, 2021): 565. http://dx.doi.org/10.3390/foods10030565.

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Three food barley genotypes differing in the presence or absence of husks were sequentially pearled and their fractions analyzed for ash, proteins, bioactive compounds and antioxidant capacity in order to identify potential functional food ingredients. Husks were high in ash, arabinoxylans, procyanidin B3, prodelphinidin B4 and p-coumaric, ferulic and diferulic bound acids, resulting in a high antioxidant capacity. The outermost layers provided a similar content of those bioactive compounds and antioxidant capacity that were high in husks, and also an elevated content of tocols, representing the most valuable source of bioactive compounds. Intermediate layers provided high protein content, β-glucans, tocopherols and such phenolic compounds as catechins and bound hydroxybenzoic acid. The endosperm had very high β-glucan content and relative high levels of catechins and hydroxybenzoic acid. Based on the spatial distribution of the bioactive compounds, the outermost 30% pearling fractions seem the best option to exploit the antioxidant capacity of barley to the full, whereas pearled grains supply β-glucans enriched flours. Current regulations require elimination of inedible husks from human foods. However, due to their high content in bioactive compounds and antioxidant capacity, they should be considered as a valuable material, at least for animal feeds.

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HASSANEIN, AHMED M., and SOMAYA M. MOURSY. "PRODUCTION OF YOGHURT FORTIFIED BY HULL-LESS BARLEY FLOUR." Egyptian Journal of Agricultural Research 86, no. 2 (July 1, 2008): 643–53. http://dx.doi.org/10.21608/ejar.2008.205736.

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13

Gong, Lingxiao, Cheng Jin, Xiaoqin Wu, and Ying Zhang. "Determination of Arabinoxylans in Tibetan Hull-less Barley Bran." Procedia Engineering 37 (2012): 218–22. http://dx.doi.org/10.1016/j.proeng.2012.04.230.

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14

Zheng, G. H., H. L. Han, and R. S. Bhatty. "Physicochemical Properties of Zero Amylose Hull-less Barley Starch." Cereal Chemistry Journal 75, no. 4 (July 1998): 520–24. http://dx.doi.org/10.1094/cchem.1998.75.4.520.

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15

Bhatty, R. S. "β-Glucan and Flour Yield of Hull-less Barley." Cereal Chemistry Journal 76, no. 2 (March 1999): 314–15. http://dx.doi.org/10.1094/cchem.1999.76.2.314.

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16

Edney, M. J., R. Tkachuk, and A. W. Macgregor. "Nutrient composition of the hull-less barley cultivar, condor." Journal of the Science of Food and Agriculture 60, no. 4 (1992): 451–56. http://dx.doi.org/10.1002/jsfa.2740600408.

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17

Habschied, Kristina, Alojzije Lalić, Vinko Krstanović, Krešimir Dvojković, Ivan Abičić, Gordana Šimić, and Krešimir Mastanjević. "Comprehensive Comparative Study of the Malting Qualities of Winter Hull-Less and Hulled Barley (2016–2019)." Fermentation 7, no. 1 (January 6, 2021): 8. http://dx.doi.org/10.3390/fermentation7010008.

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This paper aimed to compare the quality indicators of hull-less (naked) barley malt with malt obtained from hulled barley, according to the recommended values for standard pale malt. Five domestic hull-less barley varieties (Osvit, Mandatar, GZ-184, Osk.8.26/1–14 and Osk.6.24/4–12) and five hulled (Barun, OsLukas, Vanessa, Casanova, and Maestro) barley varieties were malted according to the standard procedure. The results of starting barley quality indicators (hectolitre weight, protein, starch, 1000 kernel weight, first class grain) and of finished malts (malt moisture, extract, extract difference, friability, wort viscosity, soluble protein, Kolbach index, wort color, and wort pH) were then compared. The results indicate that the main problem of hull-less barley is the resistance to deeper modification of grain. This is expressed as lower water absorption during steeping, and lower friability. The intensification of the process of malting could be boosted with the extension of steeping time and decreased temperatures during germination. This should result with higher friability but other indicators of malt quality should also show better values.

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Kroth, Mariela Aparecida, Micheline Sandra Ramella, Caroline Tagliari, Alicia de Francisco, and Ana Carolina Maisonnave Arisi. "Genetic similarity of Brazilian hull-less and malting barley varieties evaluated by RAPD markers." Scientia Agricola 62, no. 1 (January 2005): 36–39. http://dx.doi.org/10.1590/s0103-90162005000100007.

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Barley (Hordeum vulgare L.) is widely used for brewing and animal feed. Recently, it has become desirable for human consumption due to its high nutritional significance, specially hull-less or naked barley. There are differences in nutritional and malting characteristics among barley varieties. RAPD procedure is able to separate barley varieties at various similarity levels. The aim of this work was the RAPD analysis of six Brazilian hull-less varieties and seven malting varieties. PCR reactions were performed with eleven random primers. A total of 34 RAPD fragments was obtained with five primers. A dendrogram was constructed based on the Jaccard similarity coefficient. Barley varieties displayed an average similarity coefficient of 0.53. Intravarietal monomorphic fragments allowed differentiation among varieties. The averages of intravarietal similarity coefficients ranged from 0.53 to 0.85. RAPD markers, detected in this work, were suitable for differentiation among Brazilian barley varieties.

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Dancīte, Diāna, Jeļena Zagorska, Tatjana Ķince, and Vita Šterna. "Application of Hull-Less Barley Variety ‘Kornelija’ Grains for Yogurt Development." Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences. 75, no. 6 (December 1, 2021): 432–37. http://dx.doi.org/10.2478/prolas-2021-0064.

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Abstract Nowadays consumers are looking for new food products with added nutritional value. Therefore, producers and scientists develop new recipes and technologies with the aim to enrich products with fibres, vitamins, and probiotics. Since naked barley contains high concentration of soluble dietary fibre, including β-glucans, which have stabilising properties, it has a good potential for fermented dairy food development. The goal of the current study was to assess the application of hull-less barley grain ‘Kornelija’ for development of fibre-enriched yogurt. Milk was fermented with freeze-dried starter (Lactobacillus delbrueckii ssp. bulgaricus, Streptococcus thermophilus) by adding flour of ungerminated, 24 and 36 hours germinated barley grain (amount 2%, 3%, 4%) at 41 ± 1 oC up to pH 4.7 ± 1.0. pH of samples during fermentation, the colony forming units of lactic acid bacteria, viscosity, and concentration of fibres were determined. Results of the current study showed that flour from ungerminated, and 24 and 36 hours germinated barley grain, fortified yogurt with dietary fibre (from 0.89 to 1.77 g·100 kcal−1), promoted growth of lactic acid bacteria in the product, increased the viscosity and shortened fermentation time, but the significance of effects depended on the amount and type of added flour.

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BUSH, ROY S. "PREFERENCE AMONG DIFFERENT GRAINS EXPRESSED BY YOUNG HOLSTEIN CALVES." Canadian Journal of Animal Science 69, no. 4 (December 1, 1989): 1099–103. http://dx.doi.org/10.4141/cjas89-127.

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To assess whether young calves express a preference for the cereal component of their diet 24 calves from 3 to 17 wk of age were presented with a feed tray that contained a choice of four cereals — barley, wheat, corn and oats (exp. 1) and another group of 12 calves from 10 to 34 d of age were fed a choice of complete mixed calf starters based on barley, corn, oats and hull-less oats (exp. 2). The preference expressed by the calves was barley > wheat, corn or oats in exp. 1 and barley > hull-less oats or corn > oats by the end of exp. 2. Key words: Preference, grain consumption, barley, corn, oats

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Yao, Haoyingye, Yuxiao Wang, Junyi Yin, Shaoping Nie, and Mingyong Xie. "Isolation, Physicochemical Properties, and Structural Characteristics of Arabinoxylan from Hull-Less Barley." Molecules 26, no. 10 (May 19, 2021): 3026. http://dx.doi.org/10.3390/molecules26103026.

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Arabinoxylan (HBAX-60) was fractioned from alkaline-extracted arabinoxylan (HBAX) in the whole grain of hull-less barley (Hordeum vulgare L. var. nudum Hook. f. Poaceae) by 60% ethanol precipitation, which was studied for physicochemical properties and structure elucidation. Highly purified HBAX-60 mainly composed of arabinose (40.7%) and xylose (59.3%) was created. The methylation and NMR analysis of HBAX-60 indicated that a low-branched β-(1→4)-linked xylan backbone possessed un-substituted (1,4-linked β-Xylp, 36.2%), mono-substituted (β-1,3,4-linked Xylp, 5.9%), and di-substituted (1,2,3,4-linked β-Xylp, 12.1%) xylose units as the main chains, though other residues (α-Araf-(1→, β-Xylp-(1→, α-Araf-(1→3)-α-Araf-(1→ or β-Xylp-(1→3)-α-Araf-(1→) were also determined. Additionally, HBAX-60 exhibited random coil conformation in a 0.1 M NaNO3 solution. This work provides the properties and structural basis of the hull-less barley-derived arabinoxylan, which facilitates further research for exploring the structure–function relationship and application of arabinoxylan from hull-less barley.

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Klava, Dace, Iveta Poisa, Sanita Reidzane, Tatjana Kince, Jekaterina Kazantseva, and Anna Traksmaa. "The Influence of Germinated Hull-less Barley Sordough Fermentation Conditions on the Microbiota Development." Rural Sustainability Research 46, no. 341 (December 1, 2021): 105–15. http://dx.doi.org/10.2478/plua-2021-0022.

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Abstract Sourdough plays an important role in quality assurance, especially during developing wholegrain wheat bread products. The value of barley and hull-less barley grains is determined by the low lipid and high carbohydrate (starch and resistant starch) content, balanced amino acid profile, dietary fibre and phenolic compounds. During germination (24 h) the amount of sugar, amino acids and vitamins increase in the grains. Therefore, it could be optimal environment for microbiota growth in sourdough. The goal of the research was to find optimal technological parameters and to study microorganism growth dynamic during the fermentation of sourdough with germinated hull-less barley. The study was performed using three steps of fermentation, with different temperature and time parameters. At each step pH, dynamics of lactic acid bacteria (LAB), yeast-like fungi and total plate count (TPC) growth were determined using standard methods. The results of the study showed that the optimal fermentation conditions for the first stage are 48 h and 26 ± 1 °C, for the second stage 8 h and 26 ± 1 °C and for the third stage 20 h and 28 ± 1 °C. During fermentation of the sourdough, the pH 3.91 is reached, LAB 8.8 log10 CFU g−1, and the yeast-like fungi 8.7 log10 CFU g−1 was determined. Obtained data show that more than 80 bacteria and 50 microscopic fungal species were detected in hull-less barley flour, but after germination their diversity decreased and in the germinated hull-less barley sourdoughs dominated species were Pediococcus pentosaceus.

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Zheng, Xueling, Limin Li, and Xiaoxi Wang. "Molecular Characterization of Arabinoxylans from Hull-Less Barley Milling Fractions." Molecules 16, no. 4 (March 24, 2011): 2743–53. http://dx.doi.org/10.3390/molecules16042743.

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Hamida, T., E. Kuru, and M. Pickard. "Rheological characteristics of aqueous waxy hull-less barley (WHB) solutions." Journal of Petroleum Science and Engineering 69, no. 3-4 (December 2009): 163–73. http://dx.doi.org/10.1016/j.petrol.2009.08.003.

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Yang, W. Z., K. A. Beauchemin, B. I. Farr, and L. M. Rode. "Comparison of Barley, Hull-less Barley, and Corn in the Concentrate of Dairy Cows." Journal of Dairy Science 80, no. 11 (November 1997): 2885–95. http://dx.doi.org/10.3168/jds.s0022-0302(97)76253-2.

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Polishchuk, S., E. Kyrdohlo, L. Mykhalska, B. Morgun, S. Pokhylko, О. Rybalka, and V. Schwartau. "Quantification of trace elements Fe, Zn, Mn, Se in hull-less barley grain." Agricultural Science and Practice 3, no. 1 (April 15, 2016): 49–54. http://dx.doi.org/10.15407/agrisp3.01.049.

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Aim. To explore the content of trace elements (TE), most valuable for human health – iron, zinc, manganese and selenium – in cultivars and breeding lines of hull-less barley, and to check the impact of abiotic environ- mental factors on TE accumulation in the grain of Achilles cultivar. Methods. Trace elements content was measured using ICP-MS Agilent 7700x. Results. The content of vital TE was determined in 26 samples of hull-less barley grain. The increased concentration of TE was observed in the samples with brown, blue and black caryopsis. The absence of dependence between abiotic environmental factors and TE accumulation was demonstrated using Achilles cultivar, presented by six different repeats. The correlation between the content of protein and that of iron in grain was established. Conclusions. White grain barley cultivars and lines are infe- rior in the content of Fe, Zn, Mn, and Se comparing to genotypes with brown, blue or black grain. The presence or absence of a fi lm on a hull-less barley grain has almost no impact on the amount of TE, which, as expected, are located in the aleurone layer and the germ of caryopsis. It was proven that the content of Fe, Zn, Mn in the Achilles grain almost did not change regardless of abiotic environmental factors. A high correlation, r = 0.87, Р > 0.05−0.001, was found between the content of protein and Fe in grain.

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Pieper, Robert, Jï¿½rï¿½me Bindelle, Brian Rossnagel, Andrew Van Kessel, and Pascal Leterme. "Effect of Carbohydrate Composition in Barley and Oat Cultivars on Microbial Ecophysiology and Proliferation of Salmonella enterica in an In Vitro Model of the Porcine Gastrointestinal Tract." Applied and Environmental Microbiology 75, no. 22 (September 25, 2009): 7006–16. http://dx.doi.org/10.1128/aem.01343-09.

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ABSTRACT The influence of the carbohydrate (CHO) composition of cereal cultivars on microbial ecophysiology was studied using an in vitro model of the porcine gastrointestinal tract. Ten hull-less barley cultivars, six barley cultivars with hulls, six oat cultivars, and six oat groats that differed in β-glucan, nonstarch polysaccharide (NSP), and starch contents and starch type were hydrolyzed enzymatically and incubated for 72 h with pig feces. Fermentation kinetics were modeled, and microbial compositions and short-chain fatty acid (SCFA) profiles were analyzed using terminal restriction fragment length polymorphism and gas chromatography. Cluster analysis and canonical ordination revealed different effects on fermentation and microbial ecology depending on the type of CHO and cultivar. First, in cultivars of barley with hulls and oats, the cellulose and insoluble NSP contents (i) increased Ruminococcus flavefaciens-like and Clostridium xylanolyticum-like phylotypes, (ii) increased acetate production, and (iii) decreased fermentation activity. Second, in hull-less barley cultivars the β-glucan, amylose, amylopectin, crude protein, and soluble NSP contents determined the microbial community composition and activity as follows: (i) the amylose contents of the hull-less barley varieties increased the butyrate production and the abundance of Clostridium butyricum-like phylotypes, (ii) the β-glucan content determined the total amounts of SCFA, and (iii) the amylopectin and starch contents affected the abundance of Clostridium ramosum-like phylotypes, members of Clostridium cluster XIVa, and Bacteroides-like bacteria. Finally, the effect of CHO on proliferation of Salmonella enterica in the model was determined. Salmonella cell counts were not affected, but the relative proportion of Salmonella decreased with hull-less barley cultivars and increased with oat cultivars as revealed by quantitative PCR. Our results shed light on the complex interactions of cereal CHO with intestinal bacterial ecophysiology and the possible impact on host health.

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O’Donovan, John T., George W. Clayton, K. Neil Harker, Adrian M. Johnston, T. Kelly Turkington, H. Randy Kutcher, and F. Craig Stevenson. "Barley response to seed placement and herbicide timing." Canadian Journal of Plant Science 85, no. 1 (January 1, 2005): 265–70. http://dx.doi.org/10.4141/p04-029.

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A field experiment was conducted at Lacombe and Beaverlodge, AB, and Melfort, SK, in 1999 and 2000 to evaluate the effect of seed placement and herbicide application timing on productivity of a general purpose (AC Lacombe) and hull-less (Falcon) barley (Hordeum vulgare L.) cultivars. Barley plant density was often less and dockage greater when seed was spread in a 20-cm band with 28-cm sweeps spaced 23 cm apart compared to seeding in distinct rows with hoe openers spaced 23 or 30 cm apart. Method of seed placement had little effect on barley grain yield or yield was significantly lower with the sweep compared to the distinct rows. Herbicide application timing effects were variable for barley grain yield. Grain yield was often greater and dockage less when herbicides were applied at the one- to two- or three- to four-leaf stage of barley compared to the five- to six-leaf stage. Method of seed placement did not influence barley responses to time of herbicide application with either cultivar. Barley silage yield was mainly higher with the distinct 23-cm row spacing than with the other seed placement methods. Herbicide application timing did not affect silage yield. Key words: Hull-less barley (Hordeum vulgare L.), row spacing, seed-bed utilization, silage, sweep, hoe openers

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O’Donovan, John T., Robert E. Blackshaw, K. Neil Harker, George W. Clayton, and Ross McKenzie. "Variable crop plant establishment contributes to differences in competitiveness with wild oat among cereal varieties." Canadian Journal of Plant Science 85, no. 4 (October 1, 2005): 771–76. http://dx.doi.org/10.4141/p04-190.

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Field experiments were conducted at three locations in Alberta to determine the relative competitiveness with wild oat (Avena fatua L.) of three hard red spring (HRS) and three Canada prairie spring (CPS) wheat (Triticum aestivum L.) varieties and a semidwarf hull-less barley (Hordeum vulgare L.) (Falcon), and normal height general purpose barley (AC Lacombe). Crop variety significantly affected crop yield loss, wild oat shoot dry weight and wild oat seed yield (competitive indicators). AC Lacombe barley was consistently more competitive than Falcon barley or any of the wheat varieties, while the HRS wheat varieties were mainly more competitive than the CPS varieties. Falcon barley was generally similar in competitiveness to the CPS wheat varieties. Differences among varieties in crop plant density at establishment correlated significantly with the competitive indicators suggesting that this factor contributed to the differences in competitiveness among the varieties. Crop density tended to be higher with the more competitive AC Lacombe barley and HRS wheat varieties than with the less competitive Falcon barley and CPS wheat varieties. Variety and seeding rate did not interact significantly but intentionally increasing the seeding rate improved the competitiveness of all varieties. Key words: Hard red spring wheat, Canada prairie spring wheat, crop seeding rate, hull-less barley, semi-dwarf wheat and barley

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Windschitl, P. M. "Effects of probiotic supplementation of hull-less barley- and corn-based diets on bacterial fermentation in continuous culture of ruminal contents." Canadian Journal of Animal Science 72, no. 2 (June 1, 1992): 265–72. http://dx.doi.org/10.4141/cjas92-033.

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A study was conducted using a continuous culture fermentation system to determine effects of probiotic supplementation on ruminal bacterial fermentation of hull-less barley- and corn-based diets. The probiotic contained both a fungal (Aspergillus oryzae) and yeast (Saccharomyces cerevisiae) culture along with several bacterial cultures. Treatments were arranged in a 2 × 2 factorial design with two sources of grain (hull-less barley, B and corn, C) with (+) or without (−) probiotic supplementation. Probiotic was added directly into the fermenter flasks. Diets consisted of (dry matter basis) 46% bromegrass silage, 5% alfalfa meal, and 49% barley- or corn-based concentrate mix. Probiotic supplementation decreased (P < 0.05) dry matter digestibility with the corn diet (C −, 58.6%; C +, 51.4%) but had no significant effect on the barley diet (B −, 48.7%; B +, 51.8%) Dry matter digestibility tended to be higher (P = 0.07) with corn- vs. barley-based diets. Protein degradation and fiber digestibility were not significantly (P > 0.05) affected by probiotic supplementation. Non-fiber carbohydrate digestibility was decreased (P < 0.05) with C + and tended to increase (P = 0.09) with B + compared to C − and B −, respectively (B −, 60.8%; B +, 67.1%; C −, 72.3%; C +, 63.4%). Probiotic supplementation had no significant (P > 0.05) effect on total or individual volatile fatty acids. Although limited, data suggest that type of grain used in the diet can influence the effectiveness of probiotics in altering ruminal metabolism. Key words: Continuous culture, corn, hull-less barley, probiotic, ruminal fermentation

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Sayd, Ricardo Meneses, Renato Fernando Amabile, Fabio Gelape Faleiro, and Graciele Bellon. "Genetic variability of hull-less barley accessions based on molecular and quantitative data." Pesquisa Agropecuária Brasileira 50, no. 2 (February 2015): 160–67. http://dx.doi.org/10.1590/s0100-204x2015000200008.

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The objective of this work was to characterize and quantify the genetic, molecular, and agronomic variability of hull-less barley genotypes, for the selection of parents and identification of genotypes adapted to the irrigated production system in the Brazilian Cerrado. Eighteen hull-less barley accessions were evaluated, and three covered barley accessions served as reference. The characterization was based on 157 RAPD molecular markers and ten agronomic traits. Genetic distance matrices were obtained based on molecular markers and quantitative traits. Graphic grouping and dispersion analyses were performed. Genetic, molecular, and agronomic variability was high among genotypes. Ethiopian accessions were genetically more similar, and the Brazilian ones were genetically more distant. For agronomic traits, two more consistent groupings were obtained, one with the most two-rowed materials, and the other with six-rowed materials. The more diverging materials were the two-rowed CI 13453, CN Cerrado 5, CN Cerrado 1, and CN Cerrado 2. The PI 356466, CN Cerrado 1, PI 370799, and CI 13453 genotypes show agronomic traits of interest and, as genetically different genotypes, they are indicated for crossing, in breeding programs.

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Rybalka, O., V. Katrii, S. Polishchuk, and B. Morgun. "Development of hull-less barley with ultra-low gluten content via target genes combination. I. Isolation of triple mutants and black grained genotypes." Agricultural Science and Practice 8, no. 1 (June 10, 2021): 47–57. http://dx.doi.org/10.15407/agrisp8.01.040.

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Aim. The purpose of the research, presented in this paper, is to develop (as the first one in Ukraine) hull-less barley breeding material with ultra-low gluten, combining three hordein-deficient mutations, derived from Risø56, Risø1508, and R118, with black grain color as an indication of bioactive pigments content, enhancing the functional status of grain as a food product. Methods. We used electrophoretic analysis of proteins in polyacrylamide gel, DNA isolation by the CTAB method, polymerase chain reaction with DNA-markers, restriction analysis and electrophoretic separa tion of DNA in agarose gel. Results. The article presents the results of the first stage of combining target hordeindefi cient mutations by binary crosses. The F2/3 and F3/4 populations were derived from binary crosses of Risø56 × Risø1508 (reciprocal Risø1508 × Risø56) and R118 × hull-less barley Achilles. The new PCR protocol was optimized. Markers B1hor, 3a5F and Dhor-m were selected to identify mutations in B, C and D hordeins. Conclusions. Several barley genotypes with one or two target hordein-deficient mutations and black grain color were isolated. The genotypes obtained will be used in a further backcrosses program, aimed at developing of a black hull-less barley variety with ultra-low gluten content.

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Tokhetova, L. A., G. B. Akhmedova, S. Zh Bekzhanov, A. A. Demesinova, and R. A. Akzhunusova. "BREEDING AND GENETIC EVALUATION OF NAKED BARLEY IN THE CONDITIONS OF THE KYZYLORDA REGION." Bulletin of the Korkyt Ata Kyzylorda University 59, no. 4 (2021): 31–40. http://dx.doi.org/10.52081/bkaku.2021.v59.i4.094.

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The paper summarizes the experimental data from field and laboratory experiments on the study of the collection material of hull-less barley from ICARDA (Hordeum vulgare L.) on saline soils of the Kyzylorda region. The influence of the type of ripening of the variety and weather conditions of vegetation on the formation and variability of the grain yield of spring hull-less barley is shown. Traits less affected by external factors, such as plant height, spike length, number of spikelets per spike and number of productive spikes per 1 m2, are determined. It has been established that during the selection, stabilization on such traits occurs in early generations, which increases the efficiency of selection of adaptive varieties. At the present stage, using in hybridization the best hull-less forms with local recognized varieties, 20 hybrid populations have been obtained, and 150 lines selected from them, identified donors of valuable traits are of particular interest for creating productive cereal varieties.

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Heyer, Charlotte Maria Elisabeth, Janelle M. Fouhse, Thavar Vasanthan, and Ruurd T. Zijlstra. "176 Whole-grain fiber composition modifies phosphorus digestibility in grower pigs." Journal of Animal Science 97, Supplement_2 (July 2019): 99. http://dx.doi.org/10.1093/jas/skz122.177.

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Abstract Increased fermentable carbohydrates in cereal grains due to more amylose in starch or β-glucan in fiber may increase endogenous losses including for P, and thereby reduce apparent total tract digestibility (ATTD) of P. This study assessed effects of barley cultivars varying in chemical composition on apparent ileal digestibility (AID) and ATTD of P and Ca, and standardized total tract digestibility (STTD) of P compared with wheat. In a 6 (period) × 5 (diet) Youden square, 7 ileal-cannulated barrows (27.7 kg initial BW) were fed diets containing 80% of 1 of 5 grains differing in amylose, β-glucan, and fiber: 1) high-fermentable, high-β-glucan, hull-less barley (HFB); 2) high-fermentable, high-amylose, hull-less barley (HFA); 3) moderate-fermentable, hull-less barley (MFB); 4) low-fermentable, hulled barley (LFB); and 5) low-fermentable, hard red spring wheat (LFW). Diet STTD of P was calculated by correcting ATTD for the basal endogenous P loss using a constant value of 190 mg P/kg DM intake. Whole grains contained between 8.5 to 16.3 µmol/g DM phytate (any salt of myo-inositol 1,2,3,4,5,6-hexakis (dihydrogen phosphate); InsP6) and 1.6 to 3.0 g/kg DM InsP6-P. Data were analyzed using a mixed model with diet as fixed effect, and pig and period as random effects. On DM basis (g/kg), diets contained 131 to 286 g neutral detergent fiber, 8.8 to 85.4 g β-glucan, and 8.1 to 8.9 g total P. The MFB, LFB, and LFW had greater (P < 0.001) AID of P than HFB and HFA, and MFB had greater (P < 0.05) ATTD or STTD of P than HFB. The LFW had greater (P < 0.05) ATTD of Ca than LFB, whereas diet did not affect (P > 0.05) AID of Ca. In conclusion, whole grains high in fermentable fiber, e.g. β-glucans, in specific hull-less and hulled barley cultivars decreased diet digestibility of P and Ca.

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Sots, S., I. Kustov, and Y. Kuzmenko. "SOME FEATURES OF BARLEY AND OATS PROCESSING." Grain Products and Mixed Fodder’s 19, no. 3 (November 14, 2019): 34–40. http://dx.doi.org/10.15673/gpmf.v19i3.1510.

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It is proved the high effectiveness of using naked oats varieties Salomon and Samuel and hull-less barley variety Achilles as raw material for production new groats products with high biological value. Researched modes of pearling, water heat treatment and its impact on yield of pearled and flaked groats. The technological scheme of processing hull less barley and naked oats for producing groats, flakes, mixtures of groats and flakes were developed. Technology includes grain cleaning stage, grain water heat treatment, pearling, sorting of pearling products, pearled groat water heat treatment, mixing, flaking, drying, and control of end products. Studied hull-less barley characterized by high protein content 14,615,8 % and β-glucans – 6,8-7,4 %, has same to conventional dehulled grain mass fraction of lipids 2,1-3,8 % and starch – 57,6-60,5 %, low ash content 2,3-2,7%. Naked oats grain traditionally characterized by high mass fraction of lipids – 6,0-6,3 %,high mass fraction of protein - 14,9-15,4% and βglucans - 6,4-6,9% close to conventional dehulled grain mass fraction of starch – 59,3-61,6 % and ash – 2,1-2,3 %. It was found that the technologically expedient moisture content of hull-less barley and naked oats before pearling is 12-13 %. In the pearling the grain with this humidity depending on the duration of pearling yield of groat estimated to range between 6796 %. Increasing moisture content of grain before pearling to 14.0% does not significantly change the limits of yield values, and pearling grain with low moisture content of 10.5% leads to excessive grinding and formation of a significant amount of by-products and waste in the form of fine particles and husking bran.Technologically expedient moisture content of naked oats pearled groat before steaming stage are 15 % and the vapor pressure in steamer of 0.10 MPa. For the pearled barley groat most appropriate moisture content of before steaming is 20 % and the vapor pressure in steamer of 0.10 MPa.Steaming in this mode allows to obtain flaked groats with yield at 84 to 93%

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Šimić, Gordana, Alojzije Lalić, Daniela Horvat, Zvonimir Zdunić, Daliborka Koceva Komlenić, Ana Bucić-Kojić, Mirela Planinić, and Marina Tišma. "Production and analysis of the flour from the hull-less barley." Journal of Food Measurement and Characterization 15, no. 3 (March 3, 2021): 2679–87. http://dx.doi.org/10.1007/s11694-021-00857-2.

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Hamida, T., E. Kuru, and M. Pickard. "Filtration loss characteristics of aqueous waxy hull-less barley (WHB) solutions." Journal of Petroleum Science and Engineering 72, no. 1-2 (May 2010): 33–41. http://dx.doi.org/10.1016/j.petrol.2010.02.006.

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Zheng, G. H., B. G. Rossnagel, R. T. Tyler, and R. S. Bhatty. "Distribution of β-Glucan in the Grain of Hull-less Barley." Cereal Chemistry Journal 77, no. 2 (March 2000): 140–44. http://dx.doi.org/10.1094/cchem.2000.77.2.140.

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Reidzane, Sanita, Zanda Kruma, Jekaterina Kazantseva, Anna Traksmaa, and Dace Klava. "Determination of Technological Parameters and Characterization of Microbiota of the Spontaneous Sourdough Fermentation of Hull-Less Barley." Foods 10, no. 10 (September 23, 2021): 2253. http://dx.doi.org/10.3390/foods10102253.

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The development of microorganisms of sourdough and biodiversity of microbiota can be influenced by changing the parameters of the technological process such as the ratio of flour and added water, the fermentation temperature and time. The Box–Behnken design methodology was used to determine the optimal parameters for the three-phase spontaneous backslopping fermentation process of hull-less barley sourdough, as well as to characterize the microbiological diversity. The optimized parameters of backslopping fermentation are flour and water ratio 1:1.13, temperature 30 °C, time 24 h in the 1st backslopping; the inoculate, flour and water ratio 1:1:1.3, temperature 31 °C, time 14 h in the 2nd backslopping, and the inoculate, flour and water ratio 1:1:1.5, and temperature 28.5 °C, time 12 h in the 3rd step of backslopping. In the controlled spontaneous fermentation environment in three backslopping steps, the microbiological research of hull-less barley sourdough has confirmed the dominance of species Pediococcus pentosaceus in the 3rd backslopping step of spontaneous fermentation. The developed spontaneous hull-less barley sourdough is consistent with the number of lactic bacteria and yeasts in line with that seen by the active sourdough.

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Zannatta, Joaquin J. Sanchez, L. F. Wang, Eduardo Beltranena, Aaron D. Beattie, Rex N. Newkirk, and Ruurd T. Zijlstra. "PSIII-16 Growth Performance of Weaned Pigs Fed Barley Differing in Fermentable Starch and Fiber Profile." Journal of Animal Science 99, Supplement_1 (May 1, 2021): 175–76. http://dx.doi.org/10.1093/jas/skab054.296.

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Abstract Barley grain containing more fermentable starch or fiber might be an attractive energy source in weaned pig diets due to benefits on gut health. Barley rapidly-fermentable carbohydrates may serve as prebiotic and slowly-fermentable fiber may decrease diarrhea in weaned pigs. Steam-explosion processing may disrupt the fiber matrix of hulls, increasing slowly-fermentable fiber of barley. To explore, 220 pigs were fed 1 of 5 diets containing 60% cereal grain: 1) low-fermentable hulled barley (LFB); 2) LFB steam-exploded (LFB-E; 1.2 MPa, 120 s); 3) high β-glucan (10% DM) hull-less barley (HFB); 4) high amylose (17% DM) hull-less barley (HFA); or 5) low-fermentable wheat (LFW). Diets were fed starting 1-week post-weaning and formulated to provide 2.4 and 2.3 Mcal net energy (NE)/kg, 5.5 and 5.1 g standardized ileal digestible lysine/Mcal NE for phase 1 (day 1–14) and phase 2 (day 15–35), respectively. For the entire trial (day 1–35), average daily feed intake (ADFI) and average daily gain (ADG) of pigs did not differ among diets. Gain:feed (G:F) did not differ between LFB and LFW diets, but steam-explosion of hulled barley reduced (P < 0.05) G:F. Feces consistency did not differ between LFB and LFW diets, but was better (P < 0.05) for LFB than HFB, HFA and LFB-E diets. For phase 1, G:F of pigs was lower (P < 0.05) for LFB-E diet than LFW diet. For days 22–28, LFB-E diet had greater (P < 0.01) ADFI than HFA diet and tended (P = 0.09) to have a greater ADG than HFB diet. In conclusion, hulled or hull-less barley grain replaced wheat grain without affecting growth performance in weaned pigs. Hulled barley increased feces consistency. Steam-explosion of hulled barley did not increase growth performance of weaned pigs. Barley grain is an attractive energy source for weaned pigs for managing growth and feces consistency.

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Lim, Wai Li, Helen M. Collins, Caitlin S. Byrt, Jelle Lahnstein, Neil J. Shirley, Matthew K. Aubert, Matthew R. Tucker, Manuela Peukert, Andrea Matros, and Rachel A. Burton. "Overexpression of HvCslF6 in barley grain alters carbohydrate partitioning plus transfer tissue and endosperm development." Journal of Experimental Botany 71, no. 1 (September 19, 2019): 138–53. http://dx.doi.org/10.1093/jxb/erz407.

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Adinarayana, J., and R. C. Tiwari. "Nitrogen use efficiency of unirrigated barley as affected by shortage of water." Journal of Agricultural Science 109, no. 1 (August 1987): 33–38. http://dx.doi.org/10.1017/s0021859600080953.

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SummaryThe moisture use pattern and efficiency (MUE) of four barley cultivars (two hulled and two hull-less) were studied when the crops were grown in winter under unirrigated conditions at Varanasi, India, with different rates of application of nitrogen fertilizer. Increase in moisture use with age of the crop due to vegetative growth was recorded. Influence of varieties on consumptive use of water was found to be negligible except in the 1st year between 65 days after sowing and after harvest of the crop, when differences were due to differences in duration of the crop growth and rainfall which was received at the time of maturity. The moisture mining capacity of the barley crop from the profile (up to 120 cm) was increased with increase in the rate of nitrogen application. MUE of barley cultivars closely paralleled the grain yields, being more with hulled cultivars than hull-less ones. Higher MUE of barley was observed in the 2nd than in the 1st year of experimentation because of a better distribution of rainfall and moisture availability at the time of sowing, which boosted yields. Nitrogen application increased both yield and MUE of barley.

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SANDAK, RAFAT N., ABEL-MONEM S. I. EL -SHAZELY, and ABDEL-FATAH A. EL -SAYED. "TECHNOLOGICAL EVALUATION OF THREE NEWLY RELEASED HULL-LESS BARLEY CULTIVARS IN EGYPT." Egyptian Journal of Agricultural Research 83, no. 3 (September 1, 2005): 1317–25. http://dx.doi.org/10.21608/ejar.2005.247825.

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Hatcher, D. W., S. Lagasse, J. E. Dexter, B. Rossnagel, and M. Izydorczyk. "Quality Characteristics of Yellow Alkaline Noodles Enriched with Hull-less Barley Flour." Cereal Chemistry Journal 82, no. 1 (January 2005): 60–69. http://dx.doi.org/10.1094/cc-82-0060.

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Li, J. H., T. Vasanthan, B. Rossnagel, and R. Hoover. "Starch from hull-less barley: I. Granule morphology, composition and amylopectin structure." Food Chemistry 74, no. 4 (September 2001): 395–405. http://dx.doi.org/10.1016/s0308-8146(01)00246-1.

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Li, J. H., T. Vasanthan, B. Rossnagel, and R. Hoover. "Starch from hull-less barley: II. Thermal, rheological and acid hydrolysis characteristics." Food Chemistry 74, no. 4 (September 2001): 407–15. http://dx.doi.org/10.1016/s0308-8146(01)00247-3.

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Cavallero, Andrea, Alberto Gianinetti, Franca Finocchiaro, Giovanni Delogu, and Antonio Michele Stanca. "Tocols in hull-less and hulled barley genotypes grown in contrasting environments." Journal of Cereal Science 39, no. 2 (March 2004): 175–80. http://dx.doi.org/10.1016/s0733-5210(03)00072-9.

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Kong, Xiangli, Stefan Kasapis, Ping Zhu, Zhongquan Sui, Jinsong Bao, and Harold Corke. "Physicochemical and structural characteristics of starches from Chinese hull-less barley cultivars." International Journal of Food Science & Technology 51, no. 2 (November 26, 2015): 509–18. http://dx.doi.org/10.1111/ijfs.12984.

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Zheng, G. H., H. L. Han, and R. S. Bhatty. "Functional Properties of Cross-Linked and Hydroxypropylated Waxy Hull-less Barley Starches." Cereal Chemistry Journal 76, no. 2 (March 1999): 182–88. http://dx.doi.org/10.1094/cchem.1999.76.2.182.

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Li, J. H., T. Vasanthan, R. Hoover, and B. G. Rossnagel. "Starch from Hull-less Barley: Ultrastructure and Distribution of Granule-Bound Proteins." Cereal Chemistry Journal 80, no. 5 (September 2003): 524–32. http://dx.doi.org/10.1094/cchem.2003.80.5.524.

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Journal articles on the topic 'Hull-less barley'

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