Scott R. Bean

Novel food and non-food uses for sorghum and millets

John R.N. Taylor, T. Schober, Scott R. Bean · Journal of Cereal Science · 2006 · 599 citations

Agriculture, Agronomy, Crop Sciences +14

Structure and Functional Properties of Sorghum Starches Differing in Amylose Content

Yijun Sang, Scott R. Bean, Paul A. Seib et al. · Journal of Agricultural and Food Chemistry · 2008 · 286 citations

Agriculture, Crop Sciences, Food Science +16

Gluten‐Free Bread from Sorghum: Quality Differences Among Hybrids

T. Schober, Manuela Messerschmidt, Scott R. Bean et al. · Cereal Chemistry · 2005 · 274 citations

Agriculture, Food Science, Plant Sciences +14

Gluten-Free Sorghum Bread Improved by Sourdough Fermentation:  Biochemical, Rheological, and Microstructural Background

T. Schober, Scott R. Bean, Daniel L. Boyle · Journal of Agricultural and Food Chemistry · 2007 · 233 citations

Agriculture, Biochemistry, Food Science +17

Presence of tannins in sorghum grains is conditioned by different natural alleles of <i>Tannin1</i>

Yuye Wu, Xianran Li, Wenwen Xiang et al. · Proceedings of the National Academy of Sciences · 2012 · 216 citations · Full text

Agriculture, Plant Biology, Plant Sciences +13