Contents of starch and non-starch polysaccharides in barley varieties of different origin von Holtekjølen, A.K., Uhlen, A.K., Bråthen, E., Sahlstrøm, S., Knutsen, S.H.

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Antioxidant properties and sensory profiles of breads containing barley flour von Holtekjølen, A.K., Bævre, A.B., Rødbotten, M., Berg, H., Knutsen, S.H.

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Variations in water absorption capacity and baking performance of barley varieties with different polysaccharide content and composition von Holtekjølen, A.K., Olsen, H.H.R., Færgestad, E.M., Uhlen, A.K., Knutsen, S.H.

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Barley bread with normal and low content of salt; sensory profile and consumer preference in five European countries von Rødbotten, M., Tomic, O., Holtekjølen, A.K., Grini, I.S., Lea, P., Granli, B.S., Grimsby, S., Sahlstrøm, S.

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Assessment of biochemical markers identified in wheat for monitoring barley grain tissue von Barron, Cécile, Holopainen-Mantila, Ulla, Sahlstrom, Stefan, Hotekjolen, Ann Katrin, Lullien-Pellerin, Valérie

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Erratum to “Contents of starch and non-starch polysaccharides in barley varieties of different origin [Food Chemistry 94 (2006) 348–358]” von Holtekjølen, A.K., Uhlen, A.K., Bråthen, E., Sahlstrøm, S., Knutsen, S.H.

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