Scott R. Bean

What is he best known for?

The fields of study he is best known for:

• Enzyme
• Biochemistry
• Organic chemistry

His primary areas of investigation include Sorghum, Starch, Food science, Chromatography and Agronomy. Particularly relevant to Sweet sorghum is his body of work in Sorghum. His studies in Starch integrate themes in fields like Ethanol fuel, Fermentation, Polysaccharide and Gluten.

His study looks at the intersection of Food science and topics like Biotechnology with Gluten intolerance. His Chromatography research is multidisciplinary, relying on both Gel electrophoresis, Gliadin and Analytical chemistry. His Agronomy study combines topics from a wide range of disciplines, such as Amylopectin, Cellulase, Hemicellulose, Resistant starch and Sugar.

His most cited work include:

• Novel food and non-food uses for sorghum and millets. (363 citations)
• Ethanol and lactic acid production as affected by sorghum genotype and location (234 citations)
• Characterization of sorghum grain and evaluation of sorghum flour in a Chinese egg noodle system (205 citations)

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

The scientist’s investigation covers issues in Sorghum, Food science, Agronomy, Starch and Chromatography. In general Sorghum, his work in Sweet sorghum is often linked to Composition linking many areas of study. His work deals with themes such as Bran and Absorption of water, which intersect with Food science.

In the field of Agronomy, his study on Cultivar, Crop and Grain quality overlaps with subjects such as Mediterranean climate. His Starch research incorporates elements of Fermentation and Polysaccharide. He has researched Chromatography in several fields, including Gel electrophoresis and Plant protein.

He most often published in these fields:

• Sorghum (57.38%)
• Food science (35.52%)
• Agronomy (30.05%)

What were the highlights of his more recent work (between 2018-2021)?

• Sorghum (57.38%)
• Food science (35.52%)
• Starch (26.78%)

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

His primary areas of study are Sorghum, Food science, Starch, Agronomy and Animal feed. He applies his multidisciplinary studies on Sorghum and Pollinator in his research. His study in Food science is interdisciplinary in nature, drawing from both Size-exclusion chromatography, Mutant and Average diameter.

In his study, Absorbance is strongly linked to Endosperm, which falls under the umbrella field of Starch. His Agronomy research includes themes of Food grade, Nutritional composition and White. His Animal feed study integrates concerns from other disciplines, such as Chemometrics, Coefficient of determination, Protein chemistry and Bioproducts.

Between 2018 and 2021, his most popular works were:

• Allelochemicals targeted to balance competing selections in African agroecosystems (12 citations)
• Evaluation of ethanol-based extraction conditions of sorghum bran bioactive compounds with downstream anti-proliferative properties in human cancer cells. (11 citations)
• Water deficit and heat stress induced alterations in grain physico-chemical characteristics and micronutrient composition in field grown grain sorghum (11 citations)

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

• Enzyme
• Biochemistry
• Organic chemistry

His primary scientific interests are in Sorghum, Food science, Horticulture, Composition and Starch. Sorghum is a subfield of Agronomy that he investigates. His work on Allelopathy is typically connected to Quelea quelea as part of general Agronomy study, connecting several disciplines of science.

His Food science research includes elements of Size-exclusion chromatography, Average diameter and Antioxidant. His work on Seedling, Hybrid and Panicle as part of his general Horticulture study is frequently connected to Stage, thereby bridging the divide between different branches of science. His research integrates issues of Micronutrient, Animal feed and Bioproducts in his study of Starch.