Scott Bean
Scott Bean
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Novel food and non-food uses for sorghum and millets
JRN Taylor, TJ Schober, SR Bean
Journal of cereal science 44 (3), 252-271, 2006
Gluten‐free bread from sorghum: quality differences among hybrids
TJ Schober, M Messerschmidt, SR Bean, SH Park, EK Arendt
Cereal chemistry 82 (4), 394-404, 2005
Gluten-free sorghum bread improved by sourdough fermentation: biochemical, rheological, and microstructural background
TJ Schober, SR Bean, DL Boyle
Journal of Agricultural and Food Chemistry 55 (13), 5137-5146, 2007
Structure and functional properties of sorghum starches differing in amylose content
Y Sang, S Bean, PA Seib, J Pedersen, YC Shi
Journal of agricultural and food chemistry 56 (15), 6680-6685, 2008
Grain sorghum is a viable feedstock for ethanol production
D Wang, S Bean, J McLaren, P Seib, R Madl, M Tuinstra, Y Shi, M Lenz, ...
Journal of Industrial Microbiology and Biotechnology 35 (5), 313-320, 2008
Evaluation and characterization of forage sorghum as feedstock for fermentable sugar production
DY Corredor, JM Salazar, KL Hohn, S Bean, B Bean, D Wang
Applied biochemistry and biotechnology 158 (1), 164-179, 2009
Celiac disease: in vitro and in vivo safety and palatability of wheat-free sorghum food products
C Ciacci, L Maiuri, N Caporaso, C Bucci, L Del Giudice, DR Massardo, ...
Clinical nutrition 26 (6), 799-805, 2007
Sorghum proteins: the concentration, isolation, modification, and food applications of kafirins
NJ De Mesa‐Stonestreet, S Alavi, SR Bean
Journal of food science 75 (5), R90-R104, 2010
Factors impacting ethanol production from grain sorghum in the dry‐grind process
X Wu, R Zhao, SR Bean, PA Seib, JS McLaren, RL Madl, M Tuinstra, ...
Cereal Chemistry 84 (2), 130-136, 2007
Wheat flour proteins as affected by transglutaminase and glucose oxidase
CM Rosell, J Wang, S Aja, S Bean, G Lookhart
Cereal Chemistry 80 (1), 52-55, 2003
Development of a quantitative high-performance liquid chromatography–photodiode array detection measurement system for phenolic acids
RJ Robbins, SR Bean
Journal of Chromatography A 1038 (1-2), 97-105, 2004
Ethanol and lactic acid production as affected by sorghum genotype and location
X Zhan, D Wang, MR Tuinstra, S Bean, PA Seib, XS Sun
Industrial Crops and Products 18 (3), 245-255, 2003
Presence of tannins in sorghum grains is conditioned by different natural alleles of Tannin1
Y Wu, X Li, W Xiang, C Zhu, Z Lin, Y Wu, J Li, S Pandravada, DD Ridder, ...
Proceedings of the National Academy of Sciences 109 (26), 10281-10286, 2012
A rapid method for quantitation of insoluble polymeric proteins in flour
SR Bean, RK Lyne, KA Tilley, OK Chung, GL Lookhart
Cereal Chemistry 75 (3), 374-379, 1998
Rheological study of xanthan and locust bean gum interaction in dilute solution: Effect of salt
J Higiro, TJ Herald, S Alavi, S Bean
Food Research International 40 (4), 435-447, 2007
Mechanism of gas cell stabilization in bread making. I. The primary gluten–starch matrix
BS Sroan, SR Bean, F MacRitchie
Journal of cereal science 49 (1), 32-40, 2009
Effects of amylose, corn protein, and corn fiber contents on production of ethanol from starch‐rich media
X Wu, R Zhao, D Wang, SR Bean, PA Seib, MR Tuinstra, M Campbell, ...
Cereal chemistry 83 (5), 569-575, 2006
Improved viscoelastic zein–starch doughs for leavened gluten-free breads: Their rheology and microstructure
TJ Schober, SR Bean, DL Boyle, SH Park
Journal of Cereal Science 48 (3), 755-767, 2008
Separation and characterization of wheat protein fractions by high-performance capillary electrophoresis
G Lookhart, S Bean
Cereal Chemistry 72 (6), 527-532, 1995
Gluten proteins from spelt (Triticum aestivum ssp. spelta) cultivars: A rheological and size-exclusion high-performance liquid chromatography study
TJ Schober, SR Bean, M Kuhn
Journal of Cereal Science 44 (2), 161-173, 2006
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