Faculty of Natural and Agricultural Sciences
Department of Food Science
Grain quality - Research Output
Research articles in refereed specialist journals:
AwadElkareem AM, Taylor JRN: 2011. Protein quality and physical characteristics ofKisra (fermented sorghum pancake-like flatbread) made from tannin and non-tannin sorghum cultivars. Cereal Chemistry, 88 (4), pp 344-348, Full Text
Anyango JO, de Kock HL, Taylor JRN: 2011. Impact of cowpea addition on the protein digestibility corrected amino acid score and other protein quallity parameters of tradlitional African foods made from non-tannin and tannin sorghum. Food Chemistry, 124, pp 775-780, Full Text
Serrum CA, de Kock HL, Taylor JRN: 2011. Nutritional quality, sensory quality and consumer acceptability of sorghum and bread wheat biscuits fortified with defatted soy flour. International Journal of Food Science and Technology, 46, pp 74-83, Full Text
Anyango JO, Taylor J, Taylor JRN: 2011. Improvement in water stability and other related functional properties of thin cast kafirin protein films. Journal of Agricultural and Food Chemistry, 59, pp 1267-1282, Full Text
da Silva LS, da Silva LS, Taylor J, Taylor JRN: 2011. Transgenic sorghum with altered kafirin synthesis: Kafirin solubility, polymerization and protein digestion. Journal of Agricultural and Food Chemistry, 59, pp 9265-9270, Full Text
Taylor J, Taylor JRN: 2011. Protein biofortified sorghum: Effect of processing into traditional African foods on their protein quality. Journal of Agricultural and Food Chemistry, 59, pp 2386-2392, Full Text
Adebowale Abdu, Emmambux MN, Beukes M, Taylor JRN: 2011. Fractionation and characterization of teff proteins. Journal of Cereal Science, 54, pp 380-386, Full Text
da Silva LS, da Silva LS, Jung R, Zhao Z-y, Glassman K, Taylor J, Taylor JRN: 2011. Effect of suppressing the synthesis of different kafirin sub-classes on grain endosperm texture, protein body structure and protein nutritional quality in improved sorghum lines. Journal of Cereal Science, 54, pp 160-167, Full Text
D'Silva TV, Taylor JRN, Emmambux MN: 2011. Enhancement of the pasting properties of teff and maize starches through wet-heat processing with added stearic acid. Journal of Cereal Science, 53, pp 192-197, Full Text
Mugode L, Portillo OR, Hays DB, Rooney LW, Taylor JRN: 2011. Influence of high protein digestibility sorghums on free amino nitrogen (FAN) production during malting and mashing. Journal of the Institute of Brewing, 117 (3), pp 422-426, Full Text
Serrem CA, de Kock HL, Oelofse A, Taylor JRN: 2011. Rat bioassay of the protein nutritional quality of soy-fortified sorghum biscuits for supplementary feeding of school-age children. Journal of the Science of Food and Agriculture, 91, pp 1814-1821, Full Text
Buchner S, Kinnear M, Crouch IJ, Taylor J, Minnaar A: 2011. Effect of kafirin protein coating on sensory quality and shelf-life of "Pacham's Triumph" pears during ripening. Journal of the Science of Food and Agriculture, 91, pp 2814-2820, Full Text
Anyango JO, de Kock HL, Taylor JRN: 2011. Evaluation of the functional quality of cowpea-fortified traditional African sorghum foods using instrumental and descriptive sensory analysis. LWT-Food Science and Technology, 44, pp 2126-2133, Full Text
Amonsou E, Taylor JRN, Minnaar A: 2011. Microstructure of protein bodies in marama bean species. LWT-Food Science and Technology, 44, pp 42-47, Full Text
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