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Scott R Bean

Showing results (21-30 of 46) with videos related to

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Journal of Agricultural and Food Chemistry|June 8, 2006
Physical and biochemical properties of maize hardness and extrudates of selected hybridsKyung-Min Lee, Scott R Bean, Sajid Alavi, et al.
Plants (Basel, Switzerland)|April 28, 2023
Variations in Total Protein and Amino Acids in the Sequenced Sorghum Mutant LibraryAdil Khan, Nasir Ali Khan, Scott R Bean, et al.
Foods (Basel, Switzerland)|August 26, 2023
Performance of a Handheld MicroNIR Instrument for Determining Protein Levels in Sorghum Grain SamplesKamaranga H S Peiris, Scott R Bean, Xiaorong Wu, et al.
Frontiers in Plant Science|February 27, 2026
Estimating sorghum leaf dhurrin content using a handheld near infrared instrumentKamaranga H S Peiris, Scott R Bean, Chad M Hayes, et al.
Journal of Industrial Microbiology & Biotechnology|October 8, 2008
Application of acetate buffer in pH adjustment of sorghum mash and its influence on fuel ethanol fermentationRenyong Zhao, Scott R Bean, Beth Ann Crozier-Dodson, et al.
Food Chemistry|November 22, 2021
Modification of zein dough functionality using kafirin as a coproteinMphokuhle B Ncube, Janet Taylor, Scott R Bean, et al.
Journal of the Science of Food and Agriculture|September 27, 2012
Variability in tannin content, chemistry and activity in a diverse group of tannin containing sorghum cultivarsRhett C Kaufman, Thomas J Herald, Scott R Bean, et al.
Foods (Basel, Switzerland)|August 27, 2021
Effect of Tempering Conditions on White Sorghum Milling, Flour, and Bread PropertiesMohana Yoganandan, Scott R Bean, Rebecca Miller-Regan, et al.
Journal of Agricultural and Food Chemistry|September 13, 2016
Effect of Condensed Tannin Profile on Wheat Flour Dough RheologyAudrey L Girard, M Elena Castell-Perez, Scott R Bean, et al.
Journal of Agricultural and Food Chemistry|June 19, 2010
Composition and molecular weight distribution of carob germ protein fractionsBrennan M Smith, Scott R Bean, Tilman J Schober, et al.
Pageof 5

Showing results (21-30 of 46) with videos related to

Sort By:
Pageof 5
Journal of Agricultural and Food Chemistry|June 8, 2006
Physical and biochemical properties of maize hardness and extrudates of selected hybridsKyung-Min Lee, Scott R Bean, Sajid Alavi, et al.
Plants (Basel, Switzerland)|April 28, 2023
Variations in Total Protein and Amino Acids in the Sequenced Sorghum Mutant LibraryAdil Khan, Nasir Ali Khan, Scott R Bean, et al.
Foods (Basel, Switzerland)|August 26, 2023
Performance of a Handheld MicroNIR Instrument for Determining Protein Levels in Sorghum Grain SamplesKamaranga H S Peiris, Scott R Bean, Xiaorong Wu, et al.
Frontiers in Plant Science|February 27, 2026
Estimating sorghum leaf dhurrin content using a handheld near infrared instrumentKamaranga H S Peiris, Scott R Bean, Chad M Hayes, et al.
Journal of Industrial Microbiology & Biotechnology|October 8, 2008
Application of acetate buffer in pH adjustment of sorghum mash and its influence on fuel ethanol fermentationRenyong Zhao, Scott R Bean, Beth Ann Crozier-Dodson, et al.
Food Chemistry|November 22, 2021
Modification of zein dough functionality using kafirin as a coproteinMphokuhle B Ncube, Janet Taylor, Scott R Bean, et al.
Journal of the Science of Food and Agriculture|September 27, 2012
Variability in tannin content, chemistry and activity in a diverse group of tannin containing sorghum cultivarsRhett C Kaufman, Thomas J Herald, Scott R Bean, et al.
Foods (Basel, Switzerland)|August 27, 2021
Effect of Tempering Conditions on White Sorghum Milling, Flour, and Bread PropertiesMohana Yoganandan, Scott R Bean, Rebecca Miller-Regan, et al.
Journal of Agricultural and Food Chemistry|September 13, 2016
Effect of Condensed Tannin Profile on Wheat Flour Dough RheologyAudrey L Girard, M Elena Castell-Perez, Scott R Bean, et al.
Journal of Agricultural and Food Chemistry|June 19, 2010
Composition and molecular weight distribution of carob germ protein fractionsBrennan M Smith, Scott R Bean, Tilman J Schober, et al.
Pageof 5