Barley for food: Characteristics, improvement, and renewed interest

By B. Baik, S. Ullrich. 2008

748 citations recorded by the source corpus.

Subfields: Nutrition and Dietetics, Plant Science

View Paper: https://www.semanticscholar.org/paper/4159b77fb87b024dce3c6a71ff004b940791b7d7

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Nutrition and Dietetics

1. L. Day

In Plant Science

1. J. Doležel
2. Fei-bo Wu
3. L. Day
4. Guo-ping Zhang
5. J. Bartoš
6. S. Chao
7. J. van Staden
8. Todd P. Michael

Citations in the corpus

• Proteins from land plants – Potential resources for human nutrition and food security (2013, background): “In Western countries, pearled barley (whole, flaked, or ground) is used in products such as breakfast cereals, soups, porridge and bakery blends (Baik & Ullrich, 2008).”
• Difference in response to drought stress among Tibet wild barley genotypes (2010, background): “especially in Asia and northern Africa, because of its nutritional value (Baik and Ullrich 2008).”
• An Improved Consensus Linkage Map of Barley Based on Flow‐Sorted Chromosomes and Single Nucleotide Polymorphism Markers (2011, background): “No part of this periodical may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or any information storage and retrieval system, without permission in writing from the publisher.”