Hasil Pencarian - Scott R. Bean

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  1. 1
    Assessment of Grain Protein in Tropical Sorghum Accessions from the NPGS Germplasm Collection

    Assessment of Grain Protein in Tropical Sorghum Accessions from the NPGS Germplasm Collection oleh Hugo E. Cuevas, Kamaranga H. S. Peiris, Scott R. Bean

    Diterbitkan 2023-05-01
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  2. 2
    Effect of Flour Particle Size on the Glycemic Index of Muffins Made from Whole Sorghum, Whole Corn, Brown Rice, Whole Wheat, or Refined Wheat Flours

    Effect of Flour Particle Size on the Glycemic Index of Muffins Made from Whole Sorghum, Whole Corn, Brown Rice, Whole Wheat, or Refined Wheat Flours oleh Ashley Pruett, Fadi M. Aramouni, Scott R. Bean, Mark D. Haub

    Diterbitkan 2023-11-01
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  3. 3
    Transcriptome and metabolome analyses reveal regulatory networks associated with nutrition synthesis in sorghum seeds

    Transcriptome and metabolome analyses reveal regulatory networks associated with nutrition synthesis in sorghum seeds oleh Adil Khan, Ran Tian, Scott R. Bean, Melinda Yerka, Yinping Jiao

    Diterbitkan 2024-07-01
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  4. 4
    Textural and functional analysis of sorghum flour cookies as ice cream inclusions

    Textural and functional analysis of sorghum flour cookies as ice cream inclusions oleh J.S. Myers, Scott R. Bean, F.M. Aramouni, X. Wu, K.A. Schmidt

    Diterbitkan 2023-06-01
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  5. 5
    Sorghum Flour Application in Bread: Technological Challenges and Opportunities

    Sorghum Flour Application in Bread: Technological Challenges and Opportunities oleh Pervin Ari Akin, Ilkem Demirkesen, Scott R. Bean, Fadi Aramouni, Ismail Hakkı Boyaci

    Diterbitkan 2022-08-01
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  6. 6
    The effect of genotype and traditional food processing methods on in-vitro protein digestibility and micronutrient profile of sorghum cooked products.

    The effect of genotype and traditional food processing methods on in-vitro protein digestibility and micronutrient profile of sorghum cooked products. oleh Dilooshi K Weerasooriya, Scott R Bean, Yohannes Nugusu, Brian P Ioerger, Tesfaye T Tesso

    Diterbitkan 2018-01-01
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  7. 7
    Water-Soluble Sugars of Pedigreed Sorghum Mutant Stalks and Their Recovery after Pretreatment

    Water-Soluble Sugars of Pedigreed Sorghum Mutant Stalks and Their Recovery after Pretreatment oleh Youjie Xu, Jun Li, Zhanguo Xin, Scott R. Bean, Michael Tilley, Donghai Wang

    Diterbitkan 2020-08-01
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  8. 8
    Variations in Total Protein and Amino Acids in the Sequenced Sorghum Mutant Library

    Variations in Total Protein and Amino Acids in the Sequenced Sorghum Mutant Library oleh Adil Khan, Nasir Ali Khan, Scott R. Bean, Junping Chen, Zhanguo Xin, Yinping Jiao

    Diterbitkan 2023-04-01
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  9. 9
    Performance of a Handheld MicroNIR Instrument for Determining Protein Levels in Sorghum Grain Samples

    Performance of a Handheld MicroNIR Instrument for Determining Protein Levels in Sorghum Grain Samples oleh Kamaranga H. S. Peiris, Scott R. Bean, Xiaorong Wu, Sarah A. Sexton-Bowser, Tesfaye Tesso

    Diterbitkan 2023-08-01
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  10. 10
    Effect of Tempering Conditions on White Sorghum Milling, Flour, and Bread Properties

    Effect of Tempering Conditions on White Sorghum Milling, Flour, and Bread Properties oleh Mohana Yoganandan, Scott R. Bean, Rebecca Miller-Regan, Hulya Dogan, Manoj Kumar Pulivarthi, Kaliramesh Siliveru

    Diterbitkan 2021-08-01
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  11. 11
    Optimization of camelina gum isolation from bran and protein extraction using decortication

    Optimization of camelina gum isolation from bran and protein extraction using decortication oleh Xiwen Cao, Ningbo Li, Guangyan Qi, Xiuzhi Susan Sun, Scott R. Bean, Michael Tilley, Fadi M. Aramouni, Donghai Wang

    Diterbitkan 2021-12-01
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  12. 12
    Association Mapping for Grain Quality in a Diverse Sorghum Collection

    Association Mapping for Grain Quality in a Diverse Sorghum Collection oleh Sivakumar Sukumaran, Wenwen Xiang, Scott R. Bean, Jeffrey F. Pedersen, Stephen Kresovich, Mitchell R. Tuinstra, Tesfaye T. Tesso, Martha T. Hamblin, Jianming Yu

    Diterbitkan 2012-11-01
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  13. 13
    Chemical Composition, Fatty Acid and Mineral Content of Food-Grade White, Red and Black Sorghum Varieties Grown in the Mediterranean Environment

    Chemical Composition, Fatty Acid and Mineral Content of Food-Grade White, Red and Black Sorghum Varieties Grown in the Mediterranean Environment oleh Paola Pontieri, Jacopo Troisi, Matteo Calcagnile, Scott R. Bean, Michael Tilley, Fadi Aramouni, Antonio Boffa, Giacomo Pepe, Pietro Campiglia, Fabio Del Giudice, Alberto L. Chessa, Dmitriy Smolensky, Mariarosaria Aletta, Pietro Alifano, Luigi Del Giudice

    Diterbitkan 2022-02-01
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