Stored platelet hemostatic phenotype and function is not altered when donors are on testosterone replacement therapy von Chitrakar, Alisha, Bean, Scott‐Wesley M., Kanias, Tamir, Thomas, Kimberly A.

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Interaction mechanisms of condensed tannins (proanthocyanidins) with wheat gluten proteins von Girard, Audrey L., Bean, Scott R., Tilley, Michael, Adrianos, Sherry L., Awika, Joseph M.

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Grain yellowness is an effective predictor of carotenoid content in global sorghum populations von McDowell, Rae, Banda, Linly, Bean, Scott R., Morris, Geoffrey P., Rhodes, Davina H.

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Effect of Condensed Tannin Profile on Wheat Flour Dough Rheology von Girard, Audrey L, Castell-Perez, M. Elena, Bean, Scott R, Adrianos, Sherry L, Awika, Joseph M

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Testosterone supplementation increases red blood cell susceptibility to oxidative stress, decreases membrane deformability, and decreases survival after cold storage and transfusio... von Tran, Johnson, Jackman, Rachael P., Muench, Marcus O., Hazegh, Kelsey, Bean, Scott‐Wesley, Thomas, Kimberly A., Fang, Fang, Page, Grier, O'Connor, Kim, Roubinian, Nareg H., Anawalt, Bradley D., Kanias, Tamir

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The effect of genotype and traditional food processing methods on in-vitro protein digestibility and micronutrient profile of sorghum cooked products von Weerasooriya, Dilooshi K, Bean, Scott R, Nugusu, Yohannes, Ioerger, Brian P, Tesso, Tesfaye T

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Sorghum Proteins: The Concentration, Isolation, Modification, and Food Applications of Kafirins von de Mesa-Stonestreet, Normell Jhoe, Alavi, Sajid, Bean, Scott R

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Factors Influencing Zein–Whole Sorghum Flour Dough Formation and Bread Quality von Akin, Pervin Ari, Bean, Scott R., Smith, Brennan M., Tilley, Michael

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Presence of tannins in sorghum grains is conditioned by different natural alleles of Tannin1 von Wu, Yuye, Li, Xianran, Xiang, Wenwen, Zhu, Chengsong, Lin, Zhongwei, Wu, Yun, Li, Jiarui, Pandravada, Satchidanand, Ridder, Dustan D, Bai, Guihua, Wang, Ming L, Trick, Harold N, Bean, Scott R, Tuinstra, Mitchell R, Tesso, Tesfaye T, Yu, Jianming

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Dry fractionation process operations in the production of protein concentrates: A review von Pulivarthi, Manoj Kumar, Buenavista, Rania Marie, Bangar, Sneh Punia, Li, Yonghui, Pordesimo, Lester O., Bean, Scott R., Siliveru, Kaliramesh

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Analysis of corn and sorghum flour mixtures using laser‐induced breakdown spectroscopy von Akın, Pervin A, Sezer, Banu, Bean, Scott R, Peiris, Kamaranga, Tilley, Michael, Apaydın, Hakan, Boyacı, İsmail H

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High-throughput micro-plate HCl-vanillin assay for screening tannin content in sorghum grain von Herald, Thomas J, Gadgil, Priyadarshini, Perumal, Ramasamy, Bean, Scott R, Wilson, Jeff D

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Structure and Functional Properties of Sorghum Starches Differing in Amylose Content von Sang, Yijun, Bean, Scott, Seib, Paul A., Pedersen, Jeff, Shi, Yong-Cheng

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Identification of gluten-like proteins in selected pod bearing leguminous tree seeds von Taghvaei, Mostafa, Smith, Brennan, Yazar, Gamze, Bean, Scott, Tilley, Michael, Ioerger, Brian

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Modification of zein dough functionality using kafirin as a coprotein von Ncube, Mphokuhle B., Taylor, Janet, Bean, Scott R., Ioerger, Brian P., Taylor, John R.N.

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Effects of Sorghum (Sorghum bicolor (L.) Moench) Tannins on α‑Amylase Activity and in Vitro Digestibility of Starch in Raw and Processed Flours von Mkandawire, Nyambe L, Kaufman, Rhett C, Bean, Scott R, Weller, Curtis L, Jackson, David S, Rose, Devin J

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Transcriptome and metabolome analyses reveal regulatory networks associated with nutrition synthesis in sorghum seeds von Khan, Adil, Tian, Ran, Bean, Scott R., Yerka, Melinda, Jiao, Yinping

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Allelochemicals targeted to balance competing selections in African agroecosystems von Wu, Yuye, Guo, Tingting, Mu, Qi, Wang, Jinyu, Li, Xin, Wu, Yun, Tian, Bin, Wang, Ming Li, Bai, Guihua, Perumal, Ramasamy, Trick, Harold N., Bean, Scott R., Dweikat, Ismail M., Tuinstra, Mitchell R., Morris, Geoffrey, Tesso, Tesfaye T., Yu, Jianming, Li, Xianran

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Sorghum Flour Application in Bread: Technological Challenges and Opportunities von Ari Akin, Pervin, Demirkesen, Ilkem, Bean, Scott R, Aramouni, Fadi, Boyaci, Ismail Hakkı

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Gluten-Free Sorghum Bread Improved by Sourdough Fermentation:  Biochemical, Rheological, and Microstructural Background von Schober, Tilman J, Bean, Scott R, Boyle, Daniel L

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