Lloyd W. Rooney

What is he best known for?

The fields of study he is best known for:

• Food science
• Enzyme
• Botany

His primary areas of study are Sorghum, Food science, Botany, Polyphenol and Phenols. His Sorghum research is multidisciplinary, incorporating elements of Tannin and Flavonoid. His work carried out in the field of Food science brings together such families of science as Endosperm, Proanthocyanidin, Antioxidant and Nixtamalization.

His study in ABTS extends to Botany with its themes. His biological study spans a wide range of topics, including Steeping, Extraction and Food technology. Lloyd W. Rooney focuses mostly in the field of Phenols, narrowing it down to matters related to Phenolic acid and, in some cases, Phytosterol and Cultivar.

His most cited work include:

• Screening Methods To Measure Antioxidant Activity of Sorghum (Sorghum bicolor) and Sorghum Products (591 citations)
• Sorghum phytochemicals and their potential impact on human health. (579 citations)
• Sorghum and millet phenols and antioxidants (435 citations)

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

His scientific interests lie mostly in Sorghum, Food science, Agronomy, Botany and Cultivar. His Sorghum research includes elements of Flavonoid, Phenols, Tannin and Horticulture. His Food science research includes elements of Endosperm and Proanthocyanidin, Polyphenol.

His work investigates the relationship between Proanthocyanidin and topics such as Luteolinidin that intersect with problems in Anthocyanin. His work in the fields of Poaceae, Germplasm, Zea mays and Hybrid overlaps with other areas such as Pearl. He has researched Botany in several fields, including ABTS and Genotype.

He most often published in these fields:

• Sorghum (56.07%)
• Food science (47.98%)
• Agronomy (41.04%)

What were the highlights of his more recent work (between 2009-2018)?

• Sorghum (56.07%)
• Agronomy (41.04%)
• Food science (47.98%)

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

Lloyd W. Rooney mainly investigates Sorghum, Agronomy, Food science, Cultivar and Proanthocyanidin. His Sorghum research is multidisciplinary, incorporating elements of Starch, Resistant starch, Whole grains, Flavonoid and Horticulture. His work on Hybrid, Poaceae and Germplasm as part of general Agronomy study is frequently connected to Production system and Pearl, therefore bridging the gap between diverse disciplines of science and establishing a new relationship between them.

His Food science study combines topics in areas such as Endosperm and Lime. His work in the fields of Cultivar, such as Test weight, intersects with other areas such as Kernel size. His biological study spans a wide range of topics, including Flavor and Polyphenol.

Between 2009 and 2018, his most popular works were:

• Interaction of Tannins and Other Sorghum Phenolic Compounds with Starch and Effects on in Vitro Starch Digestibility (161 citations)
• Application and opportunities of pulses in food system: a review. (77 citations)
• Flavonoid composition of lemon-yellow sorghum genotypes (64 citations)

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

• Food science
• Enzyme
• Botany

Lloyd W. Rooney spends much of his time researching Sorghum, Agronomy, Food science, Proanthocyanidin and Tannin. His Sorghum research is multidisciplinary, relying on both Flavanone, Flavonoid, Polyphenol and Extraction. In general Agronomy, his work in Cultivar is often linked to Foundation linking many areas of study.

His research links Phenols with Food science. His studies in Proanthocyanidin integrate themes in fields like Natural food, Plant production and Hybrid. His work in Tannin tackles topics such as Starch which are related to areas like Digestion.