Collaborations

The Food Components and Health Laboratory has a long and productive history of collaborative research involving stakeholders.

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Current collaborators and projects:

AMERICAN PULSE ASSOCIATION, INC., Moscow, ID

Metabolizable Energy Value of Pulses in the Human Diet

INTERNATIONAL NUT AND DRIED FRUIT COUNCIL, 43204 REUS SPAIN

Cashew Nut Consumption: Cardiovascular Disease Risk and Food Energy Availability

JOHNS HOPKINS UNIVERSITY, THE, BALTIMORE, MD

A Pilot Study of Intermittent Calorie Restriction in Multiple Sclerosis

MONELL CHEMICAL SENSES CENTER, Philadelphia, PA

The Impact of Different Approaches to Dietary Sugar Reduction on Food Preference and Intake

NATIONAL ACADEMY OF SCIENCES, WASHINGTON, DC

Food Forum

Food Forum

NATIONAL CATTLEMEN'S BEEF ASSOCIATION, Centennial, CO

Phase II - Analytical Phase of The Dose-Response Effects of Lean Beef in a Mediterranean-Style Dietary Pattern on CVD Risk Factors

Effect of Minimally Processed Meat and Further Processed Meat on Biomarkers and Risk Factors for Cancer and Cardiovascular Disease - Phase 1

NATIONAL INSTITUTES OF HEALTH, NATIONAL CANCE, BETHESDA, MD

Nutrition Research to Identify Dietary Compounds that Reduce the Risk of Cancer

Nutrition Research to Identify Dietary Compounds that Reduce the Risk of Cancer

NIH-NATIONAL CANCER INSTITUTE, BETHESDA, MD

Nutrition Research to Identify Dietary Compounds that Reduce the Risk of Cancer

NORTH CAROLINA AGRICULTURAL AND TECHNICAL STA, GREENSBORO, NC

A Nutrimetabolomic Approach to Identify Biomarkers of Whole Grain Intake

OHIO STATE UNIVERSITY,THE, COLUMBUS, OH

Diet-Genetic Interactions: Absorption and Metabolism of Phytonutrients from Different Brassica Vegetables

Modulation of Inflammation in Obese Males After Consuming a Functional Tomato-Soy Juice

UNIVERSITY OF ILLINOIS, Urbana, IL

Nutrition and Microbiome Research to Reduce the Risk of Cancer

UNIVERSITY OF MARYLAND, COLLEGE PARK, MD

Nutrition Research to Identify Dietary Compounds that Reduce the Risk of Cancer

Dietary Interventions to Reduce Risk of Chronic Disease

Metabolizable Energy Value of Pulses in the Human Diet

The Impact of Different Approaches to Dietary Sugar Reduction on Food Preference and Intake

Effect of Minimally Processed Meat and Further Processed Meat on Biomarkers and Risk Factors for Cancer and Cardiovascular Disease - Phase 1

A Nutrimetabolomic Approach to Identify Biomarkers of Whole Grain Intake

Modulation of Inflammation in Obese Individuals After Consuming a Functional Tomato-Soy Juice

A Pilot Study of Intermittent Calorie Restriction in Multiple Sclerosis

US ARMY RES. INST. OF ENVIRONMENTAL MEDICINE, NATICK, MA

Room Calorimeter Evaluation of Ambulatory Metabolic Monitoring System that Predicts Metabolic Fuel Use