Barley for Food and Health: Science, Technology, and Products

REFERENCES 89
Li, Y. C., Ledoux, D. R., Veum, T. L., Raboy, V., Zyla, K., and Wikiera, A. 2001a.
Bioavailability of phosphorus in low phytic acid barley. J. Appl. Poult. Res. 10:86–91.
Li, Y. C., Ledoux, D. R., Veum, T. L., Raboy, V., and Zyla, K. 2001b. Low phytic acid
barley improves performance, bone mineralization, and phosphorus retention in turkey
poults. J. Appl. Poult. Res. 10:178–185.
Linde-Laursen, I. 1997. Recommendations for the designation of the barley chromosomes
and their arms. Barley Genet. Newsl. 26:1–3. Published online at http://www.wheat.pw.
usda.gov/ggpages/bgn.
Liu, D. J., and Pomeranz, Y. 1975. Distribution of minerals in barley at the cellular level
by x-ray analysis. Cereal Chem. 52:620–629.
Liu, D. J., Robbins, G. S., and Pomeranz, Y. 1974. Composition and utilization of milled
barley products: IV. Mineral components. Cereal Chem. 51:309–316.
MacGregor, A. W., and Fincher, G. F. 1993. Carbohydrates of the barley grain. Pages
73–130 in: Barley: Chemistry and Technology. A. W. MacGregor and R. S. Bhatty,
eds. American Association of Cereal Chemists, St. Paul, MN.
MacLeod, A. M. 1952. Studies on the free sugars of the barley grain: II. Distribution of
the individual sugar fractions. J. Inst. Brew. 58:363–371.
MacLeod, A. M. 1953. Studies on the free sugars of the barley grain: IV. Low molecular
weight fructosans. J. Inst. Brew. 59:462–469.
MacLeod, A. M. 1957. Raffinose metabolism in germinating barley. New Phytol. 56:
210–220.
MacLeod, A. M. 1959. Cellulose distribution in barley. J. Inst. Brew. 65:188–196.
Marconi, E., Graziano, M., and Cubadda, R. 2000. Composition and utilization of barley
pearling by-products for making functional pastas rich in dietary fiber and β-glucans.
Cereal Chem. 77:133–139.
Mason, J. B., Gibson, N., and Kodicek, E. 1973. The chemical nature of the bound
nicotinic acid of wheat bran: studies of nicotinic acid–containing macromolecules. Br.
J. Nutr. 30:297–300.
Mayler, J. L., and Stanford, E. H. 1942. Color inheritance in barley. J. Am. Soc. Agric.
34:427.
Mazza, G., and Gao, L. 2005. Blue and purple grains. Pages 313–350 in: Specialty Grains
for Food and Feed. E. Abdel-Aal and P. Wood, eds. American Association of Cereal
Chemists, St. Paul, MN.
Mazza, G., and Miniati, E. 1993. Anthocyanins in Fruits, Vegetables, and Grains. CRC
Press, Boca Raton, FL.
McGuire, C. F., and Hockett, E. A. 1981. Effect of awn length and naked caryopsis on
malting quality of ‘Betzes’ barley. Crop Sci. 21:18–21.
McLaughlin, P. J., and Weibrauch, J. L. 1979. Vitamin E content of foods. J. Am. Diet.
Assoc. 75:647–651.
Merritt, N. R. 1967. A new strain of barley with starch of high amylose content. J. Inst.
Brew. (London) 73:583–585.
Mertz, E. T., Bates, L. S., and Nelson, E. E. 1964. Mutant gene that changes protein
composition and increases lysine content of maize endosperm. Science 145:279–280.
Miflin, B. J., Field, J. M., and Shewry, P. R. 1983. Cereal storage proteins and their
effecrts on technological properties. Pages 255–319 in: Seed Proteins. J. Danssant,
J. Morse, and J. Vaughan, eds. Academic Press, London.