John R. N. Taylor

What is he best known for?

The fields of study he is best known for:

• Enzyme
• Food science
• Biochemistry

John R.N. Taylor mostly deals with Sorghum, Food science, Starch, Agronomy and Prolamin. His Sorghum research includes themes of Brewing, Biotechnology, Food technology and Gluten free. His study in Food science is interdisciplinary in nature, drawing from both Endosperm, Botany, Amylase and Polyphenol.

His Starch study incorporates themes from Legume, Viscosity and Absorption of water. His work carried out in the field of Agronomy brings together such families of science as Starch hydrolysis and Horticulture. His Plant protein study combines topics from a wide range of disciplines, such as Fractionation and Gluten.

His most cited work include:

• Linguistic Categorization: Prototypes in Linguistic Theory (672 citations)
• Novel food and non-food uses for sorghum and millets. (363 citations)
• MutS mediates heteroduplex loop formation by a translocation mechanism (296 citations)

What are the main themes of his work throughout his whole career to date?

His primary areas of study are Sorghum, Food science, Agronomy, Starch and Linguistics. His Sorghum study combines topics in areas such as Endosperm, Cultivar, Biotechnology, Brewing and Tannin. His Tannin research incorporates elements of Proanthocyanidin and Polyphenol.

The various areas that he examines in his Food science study include Botany and Amylase. His Agronomy research incorporates themes from Free amino nitrogen, Horticulture and Food technology. The concepts of his Starch study are interwoven with issues in Granule and Polysaccharide.

He most often published in these fields:

• Sorghum (39.18%)
• Food science (38.14%)
• Agronomy (17.87%)

What were the highlights of his more recent work (between 2016-2021)?

• Food science (38.14%)
• Sorghum (39.18%)
• Starch (15.46%)

In recent papers he was focusing on the following fields of study:

His primary scientific interests are in Food science, Sorghum, Starch, Gluten and Zinc. In general Food science, his work in Fermentation and Food processing is often linked to Gamma irradiation and Bioavailability linking many areas of study. His Sorghum study deals with the bigger picture of Agronomy.

The study incorporates disciplines such as Quality, Brewing and Agricultural biotechnology in addition to Agronomy. John R.N. Taylor combines subjects such as Sugar, Cellulose, Pectin and Wet-milling with his study of Starch. His Gluten study integrates concerns from other disciplines, such as Coacervate, Rheology, Acetic acid and Viscoelasticity.

Between 2016 and 2021, his most popular works were:

• Vascular complications from resuscitative endovascular balloon occlusion of the aorta: Life over limb? (33 citations)
• Formation and properties of viscoelastic masses made from kafirin by a process of simple coacervation from solution in glacial acetic acid using water (12 citations)
• Measuring consumers' interest in instant fortified pearl millet products: a field experiment in Touba, Senegal. (10 citations)

In his most recent research, the most cited papers focused on:

• Enzyme
• Food science
• Biochemistry

John R.N. Taylor focuses on Sorghum, Food science, Rheology, Gluten and Viscoelasticity. Sorghum is a primary field of his research addressed under Agronomy. In the subject of general Food science, his work in Whole grains, Nutritional composition, Food products and Protein quality is often linked to Low income, thereby combining diverse domains of study.

His studies in Rheology integrate themes in fields like Legume, Chromatography, Ingredient and Dissolution. His studies deal with areas such as Fermentation, Starch, Fourier transform infrared spectroscopy, Pectin and Wheat flour as well as Gluten. His Viscoelasticity research integrates issues from Coacervate, Acetic acid, Biochemistry and Water binding.