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This ARS-curated website offers an enlightening window on the world of those who study the genomes of oats, barley, wheat, and rye, and the wild relatives of these great little grains.
For an industry view, browse this quartet of informative, easy-to-navigate websites: National Barley Foods Council, barleyfoods.
Two distinct barley cultivars--Falcon, a hulled cultivar, and Metcalfe, a hull-less cultivar--were pearled into seven fractions separately and extracted with 80% methanol.
The results show that antioxidant phenolic compounds, which are mainly concentrated in the outer three fractions of the barley grain, have strong antioxidant and antiradical activity.
One commercially available source of barley for baking and cooking is a beer-brewing byproduct known as malted barley.
And to date, she says, roughly one-third of them have successfully used barley to keep their cholesterol from returning to pretrial levels.
ARS plant physiologists have designed three heat-loving barley enzymes that perform exceptionally well at temperatures above 70 C.
We're looking for differences in the enzymatic activities of various malting and feed barleys.
Scrumptious chocolate-malt truffles, perfect for indulgence, might soon be made with malt from a new barley.
Spring barleys need moisture from rain or irrigation throughout the spring-through-late-summer growing season.
Scientists analyzed the barleys and milling fractions for TDF, BG and other nutrients using AACC-approved procedures.
New varieties of these crops, bred by ARS scientists, have given brewers hops with old-world beer flavor and barley with superior malting qualities.
Malting barleys--the source of that malt--are the focus of studies at the USDA-ARS malting barley laboratory.
The following barley recipes were tested in the Post's kitchens.
Rich Horsley, a professor and barley breeder at NDSU, has been using his USWBSI grant for development of improved six-rowed and two-rowed germplasm.