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Scott R Bean

Showing results (11-20 of 46) with videos related to

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Foods (Basel, Switzerland)|January 17, 2024
Effect of Flour Particle Size on the Glycemic Index of Muffins Made from Whole Sorghum, Whole Corn, Brown Rice, Whole Wheat, or Refined Wheat FloursAshley Pruett, Fadi M Aramouni, Scott R Bean, et al.
Carbohydrate Polymers|September 14, 2025
Rapid and nondestructive prediction of total starch and amylose contents in single sorghum kernel (SSK) based on near infrared (NIR) spectroscopyJianjun Zhou, Yonghui Li, Scott R Bean, et al.
Journal of the Science of Food and Agriculture|December 18, 2013
High-throughput micro-plate HCI-vanillin assay for screening tannin content in sorghum grainThomas J Herald, Priyadarshini Gadgil, Ramasamy Perumal, et al.
Journal of Agricultural and Food Chemistry|January 17, 2008
Impact of mashing on sorghum proteins and its relationship to ethanol fermentationRenyong Zhao, Scott R Bean, Brian P Ioerger, et al.
Scientific Reports|October 25, 2024
Grain yellowness is an effective predictor of carotenoid content in global sorghum populationsRae McDowell, Linly Banda, Scott R Bean, et al.
Foods (Basel, Switzerland)|August 26, 2022
Sorghum Flour Application in Bread: Technological Challenges and OpportunitiesPervin Ari Akin, Ilkem Demirkesen, Scott R Bean, et al.
Journal of Food Science|February 3, 2017
Effect of Salt and Ethanol Addition on Zein-Starch Dough and Bread QualityBrennan M Smith, Scott R Bean, Gordon Selling, et al.
Food Chemistry|November 12, 2013
Role of non-covalent interactions in the production of visco-elastic material from zeinBrennan M Smith, Scott R Bean, Gordon Selling, et al.
Plos One|September 8, 2018
The effect of genotype and traditional food processing methods on in-vitro protein digestibility and micronutrient profile of sorghum cooked productsDilooshi K Weerasooriya, Scott R Bean, Yohannes Nugusu, et al.
Food Chemistry|December 31, 2017
Interaction mechanisms of condensed tannins (proanthocyanidins) with wheat gluten proteinsAudrey L Girard, Scott R Bean, Michael Tilley, et al.
Pageof 5

Showing results (11-20 of 46) with videos related to

Sort By:
Pageof 5
Foods (Basel, Switzerland)|January 17, 2024
Effect of Flour Particle Size on the Glycemic Index of Muffins Made from Whole Sorghum, Whole Corn, Brown Rice, Whole Wheat, or Refined Wheat FloursAshley Pruett, Fadi M Aramouni, Scott R Bean, et al.
Carbohydrate Polymers|September 14, 2025
Rapid and nondestructive prediction of total starch and amylose contents in single sorghum kernel (SSK) based on near infrared (NIR) spectroscopyJianjun Zhou, Yonghui Li, Scott R Bean, et al.
Journal of the Science of Food and Agriculture|December 18, 2013
High-throughput micro-plate HCI-vanillin assay for screening tannin content in sorghum grainThomas J Herald, Priyadarshini Gadgil, Ramasamy Perumal, et al.
Journal of Agricultural and Food Chemistry|January 17, 2008
Impact of mashing on sorghum proteins and its relationship to ethanol fermentationRenyong Zhao, Scott R Bean, Brian P Ioerger, et al.
Scientific Reports|October 25, 2024
Grain yellowness is an effective predictor of carotenoid content in global sorghum populationsRae McDowell, Linly Banda, Scott R Bean, et al.
Foods (Basel, Switzerland)|August 26, 2022
Sorghum Flour Application in Bread: Technological Challenges and OpportunitiesPervin Ari Akin, Ilkem Demirkesen, Scott R Bean, et al.
Journal of Food Science|February 3, 2017
Effect of Salt and Ethanol Addition on Zein-Starch Dough and Bread QualityBrennan M Smith, Scott R Bean, Gordon Selling, et al.
Food Chemistry|November 12, 2013
Role of non-covalent interactions in the production of visco-elastic material from zeinBrennan M Smith, Scott R Bean, Gordon Selling, et al.
Plos One|September 8, 2018
The effect of genotype and traditional food processing methods on in-vitro protein digestibility and micronutrient profile of sorghum cooked productsDilooshi K Weerasooriya, Scott R Bean, Yohannes Nugusu, et al.
Food Chemistry|December 31, 2017
Interaction mechanisms of condensed tannins (proanthocyanidins) with wheat gluten proteinsAudrey L Girard, Scott R Bean, Michael Tilley, et al.
Pageof 5