1Effect of durations of microwave irradiation (3 and 5 min) on truly absorbable nutrient supply of newly developed hulless barley varieties (Hordeum vulgare L.) in comparison with conventional hulled barley variety

作者： Yan, Xiaogang; Shi, Haitao; Zhang, Fangyu; Ying, Yuguang; Yu, Peiqiang; Yan, Xiaogang; Zhang, Fangyu; Zhang, Weixian; SCI

机构： Univ Saskatchewan, Coll Agr & Bioresources, Dept Anim & Poultry Sci, 51 Campus Dr, Saskatoon, SK S7N 5A8, Canada; Jilin Acad Agr Sci, Branch Acad Anim Sci, Gongzhuling 136100, Jilin, Peoples R China; Henan Univ Anim Husb & Econ, Coll Anim Sci & Technol, Zhengzhou, Henan, Peoples R China;

来源：JOURNAL OF CEREAL SCIENCE

关键词： Microwave irradiation Hullers and hulled barley Truly intestinal digestion DVE and NRC system

年份：2018

2The inter-relationship between processing-induced molecular structure features and metabolic and digestive characteristics in hulled and hulless barley (Hordeum vulgare) grains with altered carbohydrate traits

作者： Yan, Xiaogang; Zhang, Fangyu; Yan, Xiaogang; Zhang, Fangyu; Yu, Peiqiang; SCI

机构： Jilin Acad Agr Sci, Acad Anim Sci, Gongzhuling 136100, Peoples R China; Univ Saskatchewan, Coll Agr & Bioresources, Dept Anim & Poultry Sci, Saskatoon, SK S7N 5AB, Canada;

来源：JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

关键词： processing-induced molecular structure microwave irradiation barley grain metabolic characteristics nutrient delivery

3Microwave Irradiation Induced Changes in Protein Molecular Structures of Barley Grains: Relationship to Changes in Protein Chemical Profile, Protein Subfractions, and Digestion in Dairy Cows

作者： Yan, Xiaogang; Khan, Nazir A.; Zhang, Fangyu; Yang, Ling; Yu, Peiqiang; Yan, Xiaogang; Zhang, Fangyu; Yu, Peiqiang; SCI

机构： Univ Saskatchewan, Dept Anim & Poultry Sci, Saskatoon, SK S7N 5A8, Canada; Jilin Acad Agr Sci, Branch Acad Anim Sci, Gongzhuling 136100, Jilin, Peoples R China; Tianjin Agr Univ, Coll Anim Sci & Anim Vet, Tianjin 300384, Peoples R China;

来源：JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

关键词： barley grain microwave irradiation heat processing nutrient availability protein molecular structure