Scott R. Bean
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Supplemental tables for "Volume and Density Measurements of Single Sorghum Grains Versus Sample Test Weight" Open
Supplemental tables with single seed volume, weight, and density data for sorghum samples.
Supplemental tables for "Volume and Density Measurements of Single Sorghum Grains Versus Sample Test Weight" Open
Supplemental tables with single seed volume, weight, and density data for sorghum samples.
Comparative Analysis of Physicochemical and Functional Properties of Dry and Wet Fractionated Red Lentil Proteins Open
Plant proteins are increasingly recognized for their role in sustainable diets, with functional properties being critical for food applications. However, the influence of extraction methods on legume proteins remains underexplored. This st…
View article: Effects of a novel loss-of-function waxy endosperm allele on sorghum seed development and grain quality
Effects of a novel loss-of-function waxy endosperm allele on sorghum seed development and grain quality Open
Waxy sorghum seeds, defined by reduced amylose content in starch, offer the potential for improving grain quality in food and industrial applications. While waxy endosperms arising from a nonfunctional waxy (wx) allele leading to the absen…
Deep Learning for Sorghum Yield Forecasting using Uncrewed Aerial Systems and Lab-Derived Imagery Open
The AI revolution, advanced Graphics Processing Units (GPUs), and open-source platforms have enabled Machine Learning (ML) and Deep Learning (DL) algorithms to rapidly and accurately extract phenotypic features from Uncrewed Aerial System …
View article: Morphology, Composition, and Structure of Starches During Sorghum Seed Development
Morphology, Composition, and Structure of Starches During Sorghum Seed Development Open
Background and Objectives Fundamentally it is important to understand starch granule initiation and deposition of starch molecules during the growth of granules. The objective of this study was to investigate the morphology, composition, a…
View article: Genotype and grain pretreatment effects on digestibility of sorghum proteins in the Ethiopian fermented bread
Genotype and grain pretreatment effects on digestibility of sorghum proteins in the Ethiopian fermented bread Open
Background and Objectives Sorghum is the principal food source for smallholder farmers in Sub‐Saharan Africa. Animal proteins are beyond economic reach, and only few food legumes are well‐adapted in major sorghum‐growing regions. Hence, so…
Synthesis and characterization of hybrid gold‐coated cereal particles from sorghum bran flour and wheat bran flour Open
Background and Objectives This study investigated the effect of using different phenolic‐containing grain brans on nanoparticle properties. Findings This study successfully synthesized nanoparticles from bran flour isolated from three diff…
View article: An enhanced genome assembly and functional, high-throughput molecular markers enable genomics-assisted breeding of waxy sorghum [Sorghum bicolor (L.) Moench]
An enhanced genome assembly and functional, high-throughput molecular markers enable genomics-assisted breeding of waxy sorghum [Sorghum bicolor (L.) Moench] Open
Several mutations of the sorghum [Sorghum bicolor (L.) Moench] GRANULE-BOUND STARCH SYNTHASE (GBSS) gene [Sobic.010G022600] result in a low amylose:amylopectin starch ratio in the endosperm and confer a glutinous, “waxy” texture; hence, th…
View article: Impact of heat and high-moisture pH treatments on starch digestibility, phenolic composition, and cell bioactivity in sorghum (Sorghum bicolor L. Moench) flour
Impact of heat and high-moisture pH treatments on starch digestibility, phenolic composition, and cell bioactivity in sorghum (Sorghum bicolor L. Moench) flour Open
Sorghum ( Sorghum bicolor L. Moench), characterized by substantial genetic diversity, encompasses some lines rich in health-promoting polyphenols. Laboratory studies have demonstrated anticancer properties of sorghum phenolics; however, th…
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 Open
The unique properties of sorghum are increasingly being studied for potential health benefits, with one area of emphasis being the impact of sorghum consumption on mitigating type 2 diabetes. The glycemic index (GI) of muffins made from wh…
View article: Impact of in‐season split application of nitrogen on intra‐panicle grain dynamics, grain quality, and vegetative indices that govern nitrogen use efficiency in sorghum
Impact of in‐season split application of nitrogen on intra‐panicle grain dynamics, grain quality, and vegetative indices that govern nitrogen use efficiency in sorghum Open
Background The correct rate and timing of nitrogen (N) has the potential to improve sorghum productivity through modified grain yield components and quality. The impacts of in‐season split application of N have little documentation. Aim An…
View article: 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 Open
Near infrared (NIR) spectroscopy is widely used for evaluating quality traits of cereal grains. For evaluating protein content of intact sorghum grains, parallel NIR calibrations were developed using an established benchtop instrumentation…
Assessment of Grain Protein in Tropical Sorghum Accessions from the NPGS Germplasm Collection Open
The development of higher nutritional sorghum varieties requires the identification of high protein content germplasm that expands the genetic diversity of breeding programs. Therefore, a near-infrared (NIR) spectroscopy method was develop…
View article: 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 Open
Sorghum (Sorghum bicolor) is the fifth most important cereal crop worldwide; however, its utilization in food products can be limited due to reduced nutritional quality related to amino acid composition and protein digestibility in cooked …
Prediction of sorghum oil content using near‐infrared hyperspectral imaging Open
Background and Objectives Aside from being a staple crop, sorghum is now being used as a gluten‐free food, an animal feed ingredient, and a biofuel source. This growing demand for sorghum has increased interest in grain quality and utiliza…
TaqMan-Based Duplex Real-Time PCR Approach for Analysis of Grain Composition (<i>Zea mays - Sorghum bicolor</i>) in Feedstock Flour Mixes for Bioethanol Production Open
Some U.S. bioethanol plants use a blend of maize and sorghum grains as feedstocks depending on availability and price. Knowledge of the grain composition of milled feedstock is beneficial for maximizing process efficiency and for potential…
Textural and functional analysis of sorghum flour cookies as ice cream inclusions Open
Flour serves as one of the primary ingredients of cookies, which affects dough properties, physical changes during baking, and post-baking cookie properties. Two gluten-free cookie formulations were developed with the goal of use as inclus…
Sorghum Flour Application in Bread: Technological Challenges and Opportunities Open
Sorghum has a long history of use in the production of different types of bread. This review paper discusses different types of bread and factors that affect the physicochemical, technological, rheological, sensorial, and nutritional prope…
View article: Stable sorghum grain quality QTL were identified using SC35 × RTx430 mapping population
Stable sorghum grain quality QTL were identified using SC35 × RTx430 mapping population Open
Understanding the genetic control and inheritance of grain quality traits is instrumental in facilitating end‐use quality improvement. This study was conducted to identify and map quantitative trait loci (QTL) controlling protein, starch, …
Enhancing Sorghum Yield Through Efficient Use of Nitrogen – Challenges and Opportunities Open
Sorghum is an important crop, which is widely used as food, forage, fodder and biofuel. Despite its natural adaption to resource-poor and stressful environments, increasing yield potential of sorghum under more favorable conditions holds p…
Chemical Composition, Fatty Acid and Mineral Content of Food-Grade White, Red and Black Sorghum Varieties Grown in the Mediterranean Environment Open
Grain sorghum (Sorghum bicolor) is a gluten-free cereal grown around the world and is a food staple in semi-arid and subtropical regions. Sorghum is a diverse crop with a range of pericarp colour including white, various shades of red, and…
View article: Near Infrared Spectroscopic Evaluation of Starch Properties of Diverse Sorghum Populations
Near Infrared Spectroscopic Evaluation of Starch Properties of Diverse Sorghum Populations Open
Starch, mainly composed of amylose and amylopectin, is the major nutrient in grain sorghum. Amylose and amylopectin composition affects the starch properties of sorghum flour which in turn determine the suitability of sorghum grains for va…