Research

Home > About Us > Research

Ardent Mills brings together the best and brightest in agriculture, food technology, product development and consumer insights to advance knowledge about grains. We are constantly learning and eager to share our findings and expertise with customers.

From the nutritional impact of grains and consumer concept testing to market trends and grain breeding, our research keeps our customers ahead of the curve and allows our teams to reach nutrition goals. Our partnerships with public and private breeding companies result in new wheat varieties that benefit the farmer and produce a better-quality flour for our customers.

 

SUSTAGRAIN® HIGH-FIBER BARLEY research

Visit the product page to learn more.

  

Comparison of Hormone and Glucose Responses of Overweight Women to Barley and Oats

Kay M. Behall, Daniel J. Scholfield & Judith Hallfrisch (2013) Journal of the American College of Nutrition, 24:3, 182-188

Gut microbiome composition is linked to whole grain-induced immunological improvements

Martínez I, Lattimer JM, Hubach KL, et al; The ISME Journal. 2013;7(2):269-

Whole-grain cereal products based on a high-fibre barley or oat genotype lower post-prandial glucose and insulin responses in healthy humans

Alminger, M. & Eklund-Jonsson, C. Eur J Nutr (2008) 47: 294

280

Whole Grain Barley for Today's Health and Wellness Needs

Arndt, E. A. "Whole-grain barley for today's health and wellness needs." Cereal foods world 51.1 (2006): 20-22

Dietary Fiber-Rich Barley Products Beneficially Affect the Intestinal Tract of Rats

Gerhard Dongowski, Mario Huth, Erich Gebhardt, Wilhelm Flamme; The Journal of Nutrition, Volume 132, Issue 12, 1 December 2002

International table of glycemic index and glycemic load values: 2002

Kaye Foster-Powell, Susanna HA Holt, Janette C Brand-Miller; The American Journal of Clinical Nutrition, Volume 76, Issue 1, 1 July 2002, Pages 5–56, Pages 3704–3714

Postprandial lipid, glucose, insulin, and cholecystokinin responses in men fed barley pasta enriched with b-glucan

Ingeborg Bourdon, Wally Yokoyama, Paul Davis, Carol Hudson, Robert Backus, Diane Richter, Benny Knuckles, Barbara O Schneeman; The American Journal of Clinical Nutrition, Volume 69, Issue 1, 1 January 1999, Pages 55–63 

Influence of whole grain barley, whole grain wheat, and refined rice-based foods on short-term satiety and energy intake

Natalia Schroeder, Daniel D. Gallaher, Elizabeth A. Arnd, Len Marquart; Appetite, Volume 53, Issue 3, December 2009, Pages 363-369

Composition of Functional Lipids in Hulled and Hulless Barley in Fractions Obtained by Scarification and in Barley Oil

Moreau, R. A., Flores, R. A. and Hicks, K. B. (2007), Cereal Chemistry, 84: 1-5

Effect of a barley breakfast cereal on blood glucose and insulin response in normal and diabetic patients

Rendell, M., Vanderhoof, J., Venn, M. et al. Plant Foods Hum Nutr (2005) 60: 63

Carbohydrate Digestion in Humans from a Beta Glucan-Enriched Barley Is Reduced

Carlos H. Lifschitz, Michael A. Grusak, Nancy F. Butte; The Journal of Nutrition, Volume 132, Issue 9, 1 September 2002, Pages 2593–2596

Effect of the glycemic index and content of indigestible carbohydrates of cereal-based breakfast meals on glucose tolerance at lunch in healthy subjects

Helena GM Liljeberg, Anna KE AÅkerberg, Inger ME Björck; The American Journal of Clinical Nutrition, Volume 69, Issue 4, 1 April 1999, Pages 647–655

Fecal Bulking Effect of Whole Grain Flour from Selected Grains

Ranhotra, G. S., Gelroth, J. A., Glaser, B. K., & Rao, C. S. (1991), Cereal Chem, 68(5), 556-558.