2023 - Research.com Plant Science and Agronomy in South Africa Leader Award
2022 - Research.com Plant Science and Agronomy in South Africa Leader Award
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 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.
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.
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.
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Factors affecting sorghum protein digestibility
K.G Duodu;J.R.N Taylor;P.S Belton;B.R Hamaker.
Journal of Cereal Science (2003)
Linguistic Categorization: Prototypes in Linguistic Theory
John R. Taylor.
Novel food and non-food uses for sorghum and millets.
John R.N. Taylor;Tilman J. Schober;Scott R. Bean.
Journal of Cereal Science (2006)
Possessives in English : an exploration in cognitive grammar
John R. Taylor.
MutS mediates heteroduplex loop formation by a translocation mechanism
Dwayne J. Allen;Alexander Makhov;Michelle Grilley;John Taylor.
The EMBO Journal (1997)
The Mental Corpus: How Language is Represented in the Mind
John R. Taylor.
Effects of endosperm texture and cooking conditions on the in vitro starch digestibility of sorghum and maize flours
L.I. Ezeogu;L.I. Ezeogu;K.G. Duodu;J.R.N. Taylor.
Journal of Cereal Science (2005)
Effect of Grain Structure and Cooking on Sorghum and Maize in vitro Protein Digestibility
K.G. Duodu;A. Nunes;I. Delgadillo;M.L. Parker.
Journal of Cereal Science (2002)
The effect of sorghum type and processing on the antioxidant properties of African sorghum-based foods
Nomusa R. Dlamini;Nomusa R. Dlamini;Nomusa R. Dlamini;John R.N. Taylor;Lloyd W. Rooney.
Food Chemistry (2007)
Sorghum and millets: protein sources for Africa
Peter S Belton;John R.N Taylor.
Trends in Food Science and Technology (2004)
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