Now showing items 1-3 of 3

    • Bioactive composition of whole food barleys grains and their perling fractions 

      Martínez Subirà, Mariona; Romero Fabregat, Mª Paz; Macià i Puig, Ma Alba; Puig, Eva; Romagosa Clariana, Ignacio; Moralejo Vidal, Mª Angeles (Repositori de dades de recerca, 2021-03-10)
      The data reported in the dataset refer to the protein, ash, β-glucans, arabinoxylans, tocols, phenolic compounds contents and antioxidant capacity of whole grains of three food barley genotypes grown in Spain and seven ...
    • Comparative analyses of alternative biscuits made with purple barley flours and fractions 

      Martínez Subirà, Mariona; Romero Fabregat, Mª Paz; Puig, Eva; Macià i Puig, Ma Alba; Romagosa Clariana, Ignacio; Moralejo Vidal, Mª Angeles (Repositori de Dades de Recerca, 2021-04-09)
      The data reported in the dataset includes the β-glucans, arabinoxylans and phenolic compounds contents, the antioxidant capacity, the effect of baking and the physical parameters of biscuits containing different proportions ...
    • Differential accumulation of bioactive compounds as a result to post‐anthesis thermal stress in field‐grown barley 

      Martínez Subirà, Mariona; Romero Fabregat, Mª Paz; Moralejo Vidal, Mª Angeles; Macià i Puig, Ma Alba; Puig, Eva; Savin, Roxana; Romagosa Clariana, Ignacio (Repositori de Dades de Recerca, 2020-11-08)
      The data reported in the dataset refer to the final accumulation of grain weight, grain size, β-glucan, arabinoxylans, phenolic compounds and their antioxidant capacity in fully mature grains for four barley genotypes under ...