1.Measurement of carbohydrates in grain, feed and food. McCleary, B. V., Charnock, S. J., Rossiter, P. C., O’Shea, M. F., Power, A. M. & Lloyd, R. M. (2006). Journal of the Science of Food and Agriculture, 86(11), 1648-1661.
2.Determination of β-glucan in barley and oats by streamlined enzymic method: summary of collaborative study. McCleary, B. V. & Mugford, D. C. (1997). Journal of AOAC International, 80(3), 580-583.
3.Measurement of total starch in cereal products by amyloglucosidase-alpha-amylase method: collaborative study. McCleary, B. V., Gibson, T. S. & Mugford, D. C. (1997). Journal of AOAC International, 80, 571-579.
4.Measurement of (1→3),(1→4)-β-D-glucan in barley and oats: A streamlined enzymic procedure. McCleary, B. V. & Codd, R. (1991). Journal of the Science of Food and Agriculture, 55(2), 303-312.
5.Purification of (1→3),(1→4)-β-D-glucan from Barley Flour. McCleary, B. V. (1988). “Methods in Enzymology”, Volume 160, (H. Gilbert, Ed.), Elsevier Inc., pp. 511-514.
6.Measurement of (1→3),(1→4)-β-D-glucan. McCleary, B. V., Shameer, I. & Glennie-Holmes, M. (1988). Methods in Enzymology, 160, 545-551.
7.Measurement of (1→3)(1→4)-β-D-glucan in malt, wort and beer. McCleary, B. V. & Nurthen, E. (1986). Journal of the Institute of Brewing, 92(2), 168-173.
8.Enzymic hydrolysis and industrial importance of barley β-glucans and wheat flour pentosans. McCleary, B. V., Gibson, T. S., Allen, H. & Gams, T. C. (1986). Starch, 38(12), 433-437.
9.Enzymic quantification of (1→3) (1→4)-β-D-glucan in barley and malt. McCleary, B. V. & Glennie-Holmes, M. (1985). Journal of the Institute of Brewing, 91(5), 285-295.
10.Enzymic modification and quantification of polymers based on a (1→4)-β-D-glucan backbone. McCleary, B. V. (1985). “Gums and Stabilisers for the Food Industry”, Volume 3, (G. O. Philips, D. J. Wedlock and P. A. Williams, Eds.), Pergamon Press, pp. 17-28.
11.Molecular conformation and dilute solution properties of barley β-glucan: unveiling β-glucan as a highly flexible biopolymer under different processing conditions. Hematian Sourki, A. & Hesarinejad, M. A. (2023). Chemical and Biological Technologies in Agriculture, 10(1), 69.
12.High-beta-glucan and low-glycemic index functional bulgur produced from high-beta-glucan barley. Tekin-Cakmak, Z. H., Ozer, C., Ozkan, K., Yildirim, H., Sestili, F., Jilal, A., Sagdic, O., Ozgolet, M. & Koksel, H. (2024). Journal of Functional Foods, 112, 105939.
13.Effect of non-starch components on the structural properties, physicochemical properties and in vitro digestibility of waxy highland barley starch. Xie, J., Cheng, L., Li, Z., Li, C., Hong, Y. & Gu, Z. (2024). International Journal of Biological Macromolecules, 255, 128013.
14.Changes in bioactive compounds during solid‐state fermentation of Sphenarium purpurascens with Aspergillus oryzae. Pérez‐Rodríguez, E., Reyes‐Herrera, A., Ibarra‐Herrera, C. C. & Pérez‐Carrillo, E. (2023). International Journal of Food Science & Technology, 58(12), 6653-6659.
15.Maiorca wheat malt: A comprehensive analysis of physicochemical properties, volatile compounds, and sensory evaluation in brewing process and final product quality. Gugino, I. M., Alfeo, V., Ashkezary, M. R., Marconi, O., Pirrone, A., Francesca, N., Cincotta, F., Verzera, A. & Todaro, A. (2024). Food Chemistry, 435, 137517.
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