Collaborations
Macronutrient Absorption from Almonds: The Measured Energy Value of Almonds in the Human Diet
BOWIE STATE UNIVERSITY, BOWIE, MD,
Research Partnership with Bowie State University
CALIFORNIA WALNUT COMMISSION, FOLSOM, CA,
Health Related Metabolic Pathways and Walnut Consumption
INTERNATIONAL NUT AND DRIED FRUIT COUNCIL, , ,
Cashew Nut Consumption: Cardiovascular Disease Risk and Food Energy Availability
NATIONAL ACADEMY OF SCIENCES, WASHINGTON, DC,
Critical Issues in Nutrition and Health
NATIONAL CATTLEMEN'S BEEF ASSOCIATION, Centennial, CO,
The Dose-Response Effects of Lean Beef in a Mediterranean-Style Dietary Pattern on CVD Risk Factors
NATIONAL INSTITUTE OF FOOD AND AGRICULTURE, Washington, DC,
Adaptation in Polyphenol Bioavailability and Bioactivity During Long Term Exposure to Polyphenol-Rich Foods in Lean And Obese Individuals
NATIONAL INSTITUTE OF HEALTH, BETHESDA, MD,
Naturally Occurring Food Components and Their Modulation of Cancer Risk
NIH-NATIONAL CANCER INSTITUTE, BETHESDA, MD,
Nutrition Research to Reduce the Risk of Cancer
OHIO STATE UNIVERSITY, THE, COLUMBUS, OH,
Nutrition Research to Reduce the Risk of Cancer
PURDUE UNIVERSITY, WEST LAFAYETTE, IN,
Adaptation in Polyphenol Bioavailability and Bioactivity During Long Term Exposure to Polyphenol-Rich Foods in Lean And Obese Individuals
QUALISOY, Chesterfield, MO,
Use of Trait Enhanced Soybean Oils to Reduce the Risk of Cardiometabolic Disease in At-Risk Adults
UNIVERSITY OF ILLINOIS, Urbana, IL,
Investigations on the Impact of Dietary Interventions on the Human Microbiome
Nutrition and Microbiome Research to Reduce the Risk of Cancer
UNIVERSITY OF MARYLAND, COLLEGE PARK, MD,
Nutrition Research with Walnuts to Reduce Risk of Disease
The Dose-Response Effects of Lean Beef in a Mediterranean-Style Dietary Pattern on CVD Risk Factors
Collaborative Research on the Use of Trait Enhanced Soybean Oils to Reduce the Risk of Cardiometabolic Disease in At-Risk Adults
Nutrition Research to Reduce the Risk of Cancer
Nutrition Research of Naturally Occurring Food Components to Reduce Risk of Cancer
Nutrition Research of Naturally Occurring Food Components to Reduce Risk of Cancer
Dietary Interventions to Reduce Risk of Chronic Disease
Adaptation in Polyphenol Bioavailability and Bioactivity During Long Term Exposure to Polyphenol-Rich Foods in Lean and Obese Individuals
US ARMY RES. INST. OF ENVIRONMENTAL MEDICINE, NATICK, MA,
Physical Activity and its Impact on Glucose Metabolism and Fuel Management
The Food Components and Health Laboratory has a long and productive history of collaborative research involving stakeholders.
Current collaborators and projects:
ALMOND BOARD OF CALIFORNIA, MODESTO, CA,BOWIE STATE UNIVERSITY, BOWIE, MD,
CALIFORNIA WALNUT COMMISSION, FOLSOM, CA,
INTERNATIONAL NUT AND DRIED FRUIT COUNCIL, , ,
NATIONAL ACADEMY OF SCIENCES, WASHINGTON, DC,
NATIONAL CATTLEMEN'S BEEF ASSOCIATION, Centennial, CO,
NATIONAL INSTITUTE OF FOOD AND AGRICULTURE, Washington, DC,
NATIONAL INSTITUTE OF HEALTH, BETHESDA, MD,
NIH-NATIONAL CANCER INSTITUTE, BETHESDA, MD,
OHIO STATE UNIVERSITY, THE, COLUMBUS, OH,
PURDUE UNIVERSITY, WEST LAFAYETTE, IN,
QUALISOY, Chesterfield, MO,
UNIVERSITY OF ILLINOIS, Urbana, IL,
UNIVERSITY OF MARYLAND, COLLEGE PARK, MD,
US ARMY RES. INST. OF ENVIRONMENTAL MEDICINE, NATICK, MA,
Last Modified:
06/28/2017