Items where Author is "Taylor, J.R.N."

Article

Taylor, J.R.N. and Duodu, K.G. (2014) Effects of processing sorghum and millets on their phenolic phytochemicals and the implications of this to the health-enhancing properties of sorghum and millet food and beverage products. Journal of the Science of Food and Agriculture. pp. 1-47.

Kruger, J. and Taylor, J.R.N. and Duan, X. and et al, . (2013) Effect of phytate reduction of sorghum, through genetic modification, on iron and zinc availability as assessed by an in vitro dialysability bioaccessibility assay, Caco-2 cell uptake assay, and suckling rat pup absorption model. Food Chemistry. pp. 1-31.

Adetunji, A.I. and Khoza, S. and de Kock, H.L. and Taylor, J.R.N. (2013) Influence of sorghum grain type on wort physico-chemical and sensory quality in a whole-grain and commercial enzyme mashing process. Journal of the Institute of Brewing. pp. 1-8.

Chiremba, C. and Taylor, J.R.N. and Rooney, L.W. and Beta, T. (2012) Phenolic acid content of sorghum and maize cultivars varying in hardness. Food Chemistry. pp. 1-8.

Kruger, J. and Oelofse, A. and Taylor, A. and Taylor, J.R.N. (2012) Potential for improvement in yeast nutrition in raw whole grain sorghum and maize lager brewing and bioethanol production through grain genetic modification and phytase treatment. Journal of the Institute of Brewing, 118 (1). pp. 70-75.

Kruger, J. and Taylor, J.R.N. and Oelofse, A. (2011) Effects of reducing phytate content in sorghum through genetic modification and fermentation on in-vitro iron availability in whole grain porridges. Food Chemistry. 24pp..

Taylor, J. and Taylor, J.R.N. (2011) Protein Biofortified Sorghum: Effect of Processing into Traditional African Foods on Their Protein Quality. Journal of Agricultural and Food Chemistry, 59 (6). pp. 2386-2392.

Taylor, J.R.N. and Emmambux, M.N. (2010) Development in our understanding of sorghum polysaccharides and their health benefit. Cereal Chemistry, 87 (4). pp. 263-271.

Nantanga, K.K.M and Seetharaman, K. and Taylor, J.R.N. (2008) Thermal treatments to partially pre-cook and improve the shelf-life of whole pearl millet flour. Journal of the Science of Food and Agriculture, 88 (11). pp. 1892-1899.

Taylor, J.R.N. and Schober, T.J. and Bean, S.R. (2006) Novel food and non-food uses for sorghum and millets. Journal of Cereal Science, 44. pp. 252-271.

Beltona, P.S. and Taylor, J.R.N. (2004) Sorghum and millets: protein sources for Africa. Trends in Food Science & Technology, 15. pp. 94-98.

Beta, T. and Rooney, L.W. and Taylor, J.R.N. (2000) Effect of chemical conditioning on the milling of high-tannin sorghum. Journal of the Science of Food and Agriculture, 80 (15). pp. 2216-2222.

Taylor, J.R.N. and Schussler, L. and Liebenberg , N.V.D.W. (1984) Location of zein-2 and crosslinked kafirin in maize and sorghum protein bodies. Journal of Cereal Science, 2 (4). pp. 249-255.

Taylor, J.R.N. and Schussler, L. (1984) Sorghum cultivar verification by electrophoresis. Journal of the Science of Food and Agriculture, 35 (1). pp. 1-8.

Taylor, J.R.N. (1983) Effect of malting on the protein and free amino nitrogen composition of sorghum. Journal of the Science of Food and Agriculture, 34 (8). pp. 885-892.

Conference or Workshop Item

Glennie, C.W. and Taylor, J.R.N. and Morrall, P. and Harris, J. (1981) Some techniques for the study of cereal structure and composition by SEM. In: Electron Microscopy Society of Southern Africa- Proceedings , 1981, Pretoria.