Barley
Vol. 51, No. 1, pp. 1-48
FEATURES
A Brief History of Barley Foods, C. W. Newman and R. K. Newman, page 4. DOI: 10.1094/CFW-51-0004.
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A Review of the Effects of Barley beta-Glucan on Cardiovascular and Diabetic Risk, J. J. Pins and H. Kaur, page 8. DOI: 10.1094/CFW-51-0008.
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Effects of Barley Consumption on CVD Risk Factors, K. M. Behall and J. G. Hallfrisch, page 12. DOI: 10.1094/CFW-51-0012.
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Soluble Fibers Prevent Insulin Resistance in Hamsters Fed High Saturated Fat Diets, W. H. Yokoyama and Q. Shao, page 16. DOI: 10.1094/CFW-51-0016.
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Whole-Grain Barley for Today's Health and Wellness Needs, E. A. Arndt, page 20. DOI: 10.1094/CFW-51-0020.
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Utilization of Diverse Hulless Barley Properties To Maximize Food Product Quality, N. Ames, C. Rhymer, B. Rossnagel, M. Therrien, D. Ryland, S. Dua, and K. Ross, page 23. DOI: 10.1094/CFW-51-0023.
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RESEARCH
Short-Term Satiety and Glycemic Response After Consumption of Whole Grains with Various Amounts of beta-Glucan, H. Kim, K. M. Behall, B. Vinyard, and J. M. Conway, page 29. DOI: 10.1094/CFW-51-0029.
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COLUMNS
Grain Quality, C. Wrigley, page 34. DOI: 10.1094/CFW-51-0034.
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Engineering, L. Levine, page 37. DOI: 10.1094/CFW-51-0037.
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Market Research, H. Ashman and J. Beckley, page 38. DOI: 10.1094/CFW-51-0038.
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ADVERTISING
C.W. Brabender Instruments, Inc.
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Association News, page 41.
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Departments, page 45.
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Advertisers' Index, page 48.
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