Collaborations

The Small Grain and Food Crops Quality Research has a long and productive history of collaborative research involving stakeholders.

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Current collaborators and projects:

BOARD OF REGENTS OF THE UNIVERSITY OF NEBRASK, LINCOLN, NE

Replacing Fallow & Cover Crops with Field Pea and Chickpea in the Semi-arid Northern High Plains: Impacts on Production and Sustainability-Un of NE

PCHI - Targeted Messaging Highlighting Human Health and Sustainability Benefits to Promote Pulse Consumption

CLEMSON UNIVERSITY, CLEMSON, SC

Integrating Metabolome and Phytohormone Analyses to Investigate Postharvest Physiology of Potato

COLLEGE OF WILLIAM AND MARY, WILLIAMSBURG, VA

PCHI: Impacts of Pulse Consumption on Human Health, Diet Cost, and Environmental Sustainability

COLORADO STATE UNIVERSITY, FORT COLLINS, CO

Pulse Quality Characteristics for Product Development That Consider Adverse Effects on Human Health

PCHI: Comparative Analysis of the Impact of Type of Pulse Consumed in Human Subjects and Pre-Clinical Models

PCHI - Improving Environmental and Economic Sustainability Outcomes Through Incorporation of Pulses into Irrigated and Dryland Crop Rotations

CORNELL UNIVERSITY, ITHACA, NY

PCHI: Supercritical Fluid Extrusion for Improvement of Flavor and Functionality of Pulse Flours and Protein Concentrates

DIVISION OF AGRICULTURE OF THE UNIVERSITY OF, FAYETTEVILLE, AR

An Innovative Supercritical Carbon Dioxide-based Drying Approach to Enhancing Functionality and Sensory Properties of Pea and Lentil Proteins

FLORIDA STATE UNIVERSITY, TALLAHASSEE

PCHI: Using Pulse Resistant Starch to Ameliorate Aging-Associated Dysbiosis of the Gut-Microbiome-Brain Axis

PCHI: The Effect of Regular Lentil and Chickpea Intake on Gut Microbiome and Metabolic Health in Healthy Young Adults: Randomized Clinical Trial

PCHI: Impact of Structural Modification Techniques on Pea (Pisum sativum L.) Protein’s Ability to Modulate Human Gut Microbiota

IOWA STATE UNIVERSITY OF SCIENCE AND TECHNOLO, AMES, IA

National Consumer Survey of Pulse Consumption and Views

KANSAS STATE UNIVERSITY, MANHATTAN, KS

PCHI:Dough Rheology, Baking Performance and Bread Sensory Quality of Pulse-fortified Whole Wheat Flours

Developing and Utilizing Functionally Enhanced Pulse Proteins as Novel Food Ingredients

PCHI – Improving Functional & Nutritional Properties of Pulse Flours by Heat-moisture Treatment & Developing Pasta with Improved Health Benefits

MICHIGAN STATE UNIVERSITY, EAST LANSING, MI

PCHI - Leveraging plant-microbe Interactions to Optimize Symbiotic Nitrogen Fixation of Dry Bean

MONTANA STATE UNIVERSITY, BOZEMAN

PCHI: Assessment of Soil Health and Nitrogen Economy in Lentil and Pea Cropping Systems

PCHI: Understanding Environmental Controls on Pea Protein

NATIONAL POTATO PROMOTION BOARD, DENVER, CO

Evaluation of Postharvest Processing Quality among New Public Potato Clones

NORTH CAROLINA STATE UNIVERSITY, RALEIGH, NC

PCHI - Enzymatic Modification of Pulse Proteins to Improve Technical and Health Functionalities for Diversified Food Applications

PCHI: Pulse-fruit Aggregate Ingredients with Enhanced Taste, Functionality and Health Attributes for Diversified Food Applications

NORTH DAKOTA DEPARTMENT OF AGRICULTURE, BISMARCK, ND

Mitigating Potato Seed Decay and Associated Economic Losses Using Enhanced Suberization Strategy

NORTH DAKOTA STATE UNIVERSITY, FARGO, ND

Understanding Postharvest Physiology of Potato by Genomics, Phenomics, Bioinformatics

Impact of Agronomic and Post-harvest Management Practices on Potato Quality

PCHI: Understanding Environmental Controls on Pea Protein

Monitoring Potato Plant, Root and Tuber Growth via Non-Destructive Means to Identify Key Factors Impacting Climate Adaptability of Cultivars

Identifying the Molecular Mechanisms Controlling Wound-Healing Processes to Improve Postharvest Quality of Potato

PCHI: Optimizing Nodulation in Chickpea for Enhanced Nitrogen Fixation - Phase 2

PCHI: Assessment of Soil Health and Nitrogen Economy in Lentil and Pea Cropping Systems

Integrating Advanced Monitoring Techniques to Mitigate Environmental Factors in Storage Systems to Reduce Postharvest Losses

PCHI: Improving Extraction Yield, Purity, and Functionality of Proteins from Pulse Grains using Enzyme-Assisted Green Extraction

Refining Molecular Mechanisms that Control Potato Meristem Dormancy and Tuber Sprouting via Omics

NORTHERN PLAINS POTATO GROWERS ASSOC. (NPPGA), EAST GRAND FORKS, MN

Evaluating Bruising in Storage among Fresh-market and Processing Varieties

OHIO STATE UNIVERSITY, THE, COLUMBUS, OH

PCHI: Rapid and in situ Screening for Key Quality Traits in Pulse Crops

OKLAHOMA STATE UNIVERSITY, STILLWATER, OK

PCHI: Pulse Consumption Improves Gut Health, Metabolic Outcomes, and Bone Biomarkers of Post Menopausal Women

PURDUE UNIVERSITY, WEST LAFAYETTE, IN

Integration of Advanced Technologies for Documenting the Impact of Climate-Induced Stress on Whole Potato Plant Growth and Development

REGENTS OF THE UNIVERSITY OF IDAHO, MOSCOW, ID

Utilizing Essential Oils to Control Tuber Sprout Growth – Evaluating Methods to Scale-up for Industrial Applications

Understanding Pressure Bruise Susceptibility of Russet Potato Cultivars Using X-ray Ct and Cell Wall Analyses

PCHI: Field Experiments to Incorporate Pulse Crops in Cropping Systems and Assess Soil Health and Plant Water Use Efficiency - Phase 2

PCHI - Minimizing Water and Nutrient Footprint for Sustainable Pulses-wheat Cropping Systems and Enhanced Soil Health

PCHI: Enhancing Winter Pea Production in the Annually Cropped, Rainfed Region of the Inland Pacific Northwest

REGENTS OF THE UNIVERSITY OF MINNESOTA, MINNEAPOLIS, MN

PCHI: Enhancing Pea Protein Functionality through Glycation Following a Novel and Efficient Upcycling Approach

Impact of Crop Growth Environment and Postharvest Storage Conditions on Physiological Age of Seed Tubers and Their Yield Performance

RESEARCH FOUNDATION FOR THE STATE UNIVERSITY, AMHERST, NY

Protective Effects of Dietary Pulse Flours on the Transgenerational Influence of Maternal Obesity

PCHI: Protective Mechanisms of Pulse Consumption in the Development of Non-alcoholic Fatty Liver Disease in Mothers and Offspring Across Life Stages

PCHI: Effects of Pulse Consumption on Maternal and Child Health

SOUTH DAKOTA STATE UNIVERSITY, BROOKINGS, SD

PCHI - Effect of a Pulse-based USDA-diet on Gut Microbial Metabolites and Biomarkers of Healthspan: A Crossover Feeding Study in Older Adults

PCHI: Impact of Storage on Functionality and Shelf Life of Chickpea Flour

TEXAS TECH UNIVERSITY SYSTEM, LUBBOCK, TX

PCHI: Maternal Supplementation of Pea Fiber to Protect Against Obesity and Hypertension in Offspring

THE PENNSYLVANIA STATE UNIVERSITY, UNIVERSITY PARK, PA

PCHI: Re-structuring Pulse Proteins into Valuable Fibrils via Biocatalysis

PCHI: Controlling Pulse Fermentation to Improve Gut Microbiome Health

THE RESEARCH FOUNDATION FOR THE STATE UNIVERS, STONY BROOK, NY

PCHI - Pea Protein Consumption to Promote Gut Health in Humans

UNIVERSITY OF CALIFORNIA, DAVIS, DAVIS, CA

PCHI: Developing Chickpea Cultivars with Radically Improved Nitrogen Fixation Rates

PCHI: Chickpea Genetic Improvement for Drought and Heat Stress Resilient Grain Yield

PCHI: Quantifying, Predicting, and Parallelizing the Examination of Post-digestive Properties of Common Beans

PCHI – Isolating and Characterizing Protein Fractions from Black Beans and Lentils for use as Novel Oil Structuring Agents

PCHI: Effects of Extraction Methods on Lentil and Dry Beans Extract Composition and Structural Modification

UNIVERSITY OF FLORIDA, GAINESVILLE, FL

PCHI: Effects of Daily Consumption of Polyphenol-rich Pulses on Skin Health in Women

UNIVERSITY OF ILLINOIS, URBANA, IL

PCHI: Processing Effects on the Composition of Pulses (Beans/Peas/Chickpea/Lentils) and Resulting Benefits in the Prevention of Type-2 Diabetes

UNIVERSITY OF MASSACHUSETTS, AMHERST

PCHI: Tempeh Fermentation of Dry Chickpeas and Dry Peas for Enhanced Protection against Western Diet-Induced Health Risks

Harnessing Fermentation Technology to Overcome Functionality, Nutritional, and Sensory Challenges in Pulse Protein Ingredients for Food Applications

UNIVERSITY OF MISSOURI SYSTEM, COLUMBIA, MO

PCHI: Human Pulse Consumption, the Microbiome, and Meal Satiety

UNIVERSITY OF WISCONSIN SYSTEM, MADISON, WI

PCHI: Develop Efficient, Genotype-independent, Gene-editing Systems for Common Bean and Chickpea

Improving Texture and Nutritive Value of Pulse-based Protein-rich Ingredients with Fiber Adducts Formed with High Pressure Homogenization and Heat

UNIVERSITY OF WYOMING, LARAMIE, WY

Replacing Fallow & Cover Crops with Field Pea and Chickpea in the Semi-arid Northern High Plains: Impacts on Production and Sustainability-Un of WY

PCHI: Screening of Field Pea Accessions for Combined and Superior Drought-tolerance and Enhanced Nitrogen Fixation in Semi Arid Climates

WASHINGTON STATE UNIVERSITY, PULLMAN, WA

Effects of Roasting Parameters on the Functional and Organoleptic Properties of Lentil Flours

PCHI: Assessing the Impacts of Dryland Wheat-pea Rotations and Compost Application on Soil Health and Soil Carbon Dynamics