Novel food and non-food uses for sorghum and millets
2006 · Journal of Cereal Science · 590 citations
https://doi.org/10.1016/j.jcs.2006.06.009
S
Scott R. Bean
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Scott R. Bean is an academic researcher from Center for Grain and Animal Health Research. The author has contributed to research in topics: Food composition and properties & Bioenergy crop production and management & Biofuel production and bioconversion. The author has an h-index of 58, co-authored 219 publications.
ORCID: 0000-0001-8678-8094Papers by this author
worksStructure and Functional Properties of Sorghum Starches Differing in Amylose Content
2008 · Journal of Agricultural and Food Chemistry · 282 citations
https://doi.org/10.1021/jf800577x
Gluten‐Free Bread from Sorghum: Quality Differences Among Hybrids
2005 · Cereal Chemistry · 272 citations
https://doi.org/10.1094/cc-82-0394
Presence of tannins in sorghum grains is conditioned by different natural alleles of <i>Tannin1</i>
2012 · Proceedings of the National Academy of Sciences · 208 citations
https://doi.org/10.1073/pnas.1201700109
Celiac disease: In vitro and in vivo safety and palatability of wheat-free sorghum food products
2007 · Clinical Nutrition · 188 citations
https://doi.org/10.1016/j.clnu.2007.05.006
Sorghum Proteins: The Concentration, Isolation, Modification, and Food Applications of Kafirins
2010 · Journal of Food Science · 185 citations
https://doi.org/10.1111/j.1750-3841.2010.01623.x
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