Human Nutrition
(NP #107)
|
|
Developing Accurate and Efficient Laboratory Methods for Testing End-use Qualities of Pulse Crops, Identify Factors Associated with End-use Quality, and Develop Processes to Add Value to Pulses
(In-House Appropriated)
|
|
Pulse Crop Health Initiative
(In-House Appropriated)
|
|
Assessment of Soil Health and Nitrogen Economy in Lentil and Pea Cropping Systems
(Non-Assistance Cooperative Agreement)
|
|
Assessment of Soil Health and Nitrogen Economy in Lentil and Pea Cropping Systems
(Non-Assistance Cooperative Agreement)
|
|
Comparative Analysis of Chickpea, Dry Pea, Lentil, and Dry Bean for Human Health Traits
(Non-Assistance Cooperative Agreement)
|
|
Developing and Utilizing Functionally Enhanced Pulse Proteins as Novel Food Ingredients
(Non-Assistance Cooperative Agreement)
|
|
Developing the Next Generation of Flavonoid Enhanced Dry Beans
(Non-Assistance Cooperative Agreement)
|
|
Development of Efficient, Genotype-Independent Gene-Editing Systems for Common Bean and Chickpea
(Non-Assistance Cooperative Agreement)
|
|
Development of Meat Analogues with Germinated Pulse Protein Extracts
(Non-Assistance Cooperative Agreement)
|
|
Dough Rheology, Baking Performance and Bread Sensory Quality of Pulse-fortified Whole Wheat Flours
(Non-Assistance Cooperative Agreement)
|
|
Effects of Extraction Methods on Lentil and Dry Beans Extract Composition and Structural Modification
(Non-Assistance Cooperative Agreement)
|
|
Effects of Roasting Parameters on the Functional and Organoleptic Properties of Lentil Flours
(Non-Assistance Cooperative Agreement)
|
|
Enhancing the Nutritional and Functional Traits of Dry Bean Through Metabolomics, Genetics, and Breeding
(Non-Assistance Cooperative Agreement)
|
|
Field Experiments to Incoporate Pulse Crops in Cropping Systems and Assess Soil Health and Plant Water Use Efficiency
(Non-Assistance Cooperative Agreement)
|
|
Flavor, Nutrition and Functional Properties of Pea Protein
(Non-Assistance Cooperative Agreement)
|
|
Gut Microbiota Dependent and Independent Impacts of Dietary Pulses on Pre- and Postprandial Metabolism and Inflammation in Overweight/Obese Humans
(Non-Assistance Cooperative Agreement)
|
|
Impact of Storage on Functionality and Nutritional and Phytochemical Compositions of Pea, Lentil, and Chickpea
(Non-Assistance Cooperative Agreement)
|
|
Improved Short Season Cowpeas and Development of Unmanned Aerial System (UAS) and Other Phenotyping Tools to Advance Pulse Breeding
(Non-Assistance Cooperative Agreement)
|
|
Improving Pulse Protein Properties for Expanded Functionality Using Naturally Derived Polymeric Polyphenols
(Non-Assistance Cooperative Agreement)
|
|
Increasing Nitrogen Fixation Potential in Pulses for Environmental and Economic Sustainability
(Non-Assistance Cooperative Agreement)
|
|
Mechanisms of Dry Bean Mediated Anti-Obesogenic Activity
(Non-Assistance Cooperative Agreement)
|
|
National Consumer Survey of Pulse Consumption and Views
(Non-Assistance Cooperative Agreement)
|
|
Optimization in the Production of Protein Hydrolysates from Chickpea as Novel Functional Food Ingredients in the Prevention of Type-2 Diabetes
(Non-Assistance Cooperative Agreement)
|
|
Optimizing Nondulation in Chickpea for Enhanced Nitrogen Fixation
(Non-Assistance Cooperative Agreement)
|
|
Optimizing Pulse Protein Functionality
(Non-Assistance Cooperative Agreement)
|
|
Protective Effects of Dietary Pulse Flours on the Transgenerational Influence of Maternal Obesity
(Non-Assistance Cooperative Agreement)
|
|
Pulse Consupmtion Improves Gut Health, Metabolic Outcomes, and Bone Biomarkers of Post Menopausal Women
(Non-Assistance Cooperative Agreement)
|
|
Pulse Resistant Starch: Interplay Between Processing the Microbiome and Health
(Non-Assistance Cooperative Agreement)
|
|
Sustainability and Health Impact Assessment of U.S. Pulses
(Non-Assistance Cooperative Agreement)
|
|
Sustainable Field Pea Cropping Systems for the Great Plains
(Non-Assistance Cooperative Agreement)
|
|
Tailoring Processing Strategies to Produce the New Generation of Chickpea Proteins and Prebiotic Oligosaccharides
(Non-Assistance Cooperative Agreement)
|
|
Thermal and Nonthermal Processing of Pulse Protein Concentrates: Impact on Funtionality and Nutritional Value
(Non-Assistance Cooperative Agreement)
|
|
Understanding the Pulse-Gut Relationship and Its Role in Modifying Systemic Inflammation and Insulin Sensitivity in Humans
(Non-Assistance Cooperative Agreement)
|
|
Using Native Rhizobia to Improve Salt-Tolerance in Field Pea
(Non-Assistance Cooperative Agreement)
|
Plant Genetic Resources, Genomics and Genetic Improvement
(NP #301)
|
|
Developing Accurate and Efficient Laboratory Methods for Testing End-use Qualities of Pulse Crops, Identify Factors Associated with End-use Quality, and Develop Processes to Add Value to Pulses
(In-House Appropriated)
|
|
Increasing Sugar Beet Productivity and Sustainability through Genetic and Physiological Approaches
(In-House Appropriated)
|
|
Pulse Crop Health Initiative
(In-House Appropriated)
|
|
Assessment of Soil Health and Nitrogen Economy in Lentil and Pea Cropping Systems
(Non-Assistance Cooperative Agreement)
|
|
Assessment of Soil Health and Nitrogen Economy in Lentil and Pea Cropping Systems
(Non-Assistance Cooperative Agreement)
|
|
Comparative Analysis of Chickpea, Dry Pea, Lentil, and Dry Bean for Human Health Traits
(Non-Assistance Cooperative Agreement)
|
|
Developing and Utilizing Functionally Enhanced Pulse Proteins as Novel Food Ingredients
(Non-Assistance Cooperative Agreement)
|
|
Developing the Next Generation of Flavonoid Enhanced Dry Beans
(Non-Assistance Cooperative Agreement)
|
|
Development of Efficient, Genotype-Independent Gene-Editing Systems for Common Bean and Chickpea
(Non-Assistance Cooperative Agreement)
|
|
Development of Meat Analogues with Germinated Pulse Protein Extracts
(Non-Assistance Cooperative Agreement)
|
|
Dough Rheology, Baking Performance and Bread Sensory Quality of Pulse-fortified Whole Wheat Flours
(Non-Assistance Cooperative Agreement)
|
|
Effect of Cercospora Leaf Spot on Sugarbeet Root Storage
(Non-Assistance Cooperative Agreement)
|
|
Effects of Extraction Methods on Lentil and Dry Beans Extract Composition and Structural Modification
(Non-Assistance Cooperative Agreement)
|
|
Effects of Roasting Parameters on the Functional and Organoleptic Properties of Lentil Flours
(Non-Assistance Cooperative Agreement)
|
|
Enhancing the Nutritional and Functional Traits of Dry Bean Through Metabolomics, Genetics, and Breeding
(Non-Assistance Cooperative Agreement)
|
|
Field Experiments to Incoporate Pulse Crops in Cropping Systems and Assess Soil Health and Plant Water Use Efficiency
(Non-Assistance Cooperative Agreement)
|
|
Flavor, Nutrition and Functional Properties of Pea Protein
(Non-Assistance Cooperative Agreement)
|
|
Gut Microbiota Dependent and Independent Impacts of Dietary Pulses on Pre- and Postprandial Metabolism and Inflammation in Overweight/Obese Humans
(Non-Assistance Cooperative Agreement)
|
|
Identification and Introgression of Resistance to Cercospora Leaf Spot and Root Maggot for Sugarbeet Improvement
(Non-Assistance Cooperative Agreement)
|
|
Impact of Storage on Functionality and Nutritional and Phytochemical Compositions of Pea, Lentil, and Chickpea
(Non-Assistance Cooperative Agreement)
|
|
Improved Short Season Cowpeas and Development of Unmanned Aerial System (UAS) and Other Phenotyping Tools to Advance Pulse Breeding
(Non-Assistance Cooperative Agreement)
|
|
Improving Pulse Protein Properties for Expanded Functionality Using Naturally Derived Polymeric Polyphenols
(Non-Assistance Cooperative Agreement)
|
|
Increasing Nitrogen Fixation Potential in Pulses for Environmental and Economic Sustainability
(Non-Assistance Cooperative Agreement)
|
|
Mechanisms of Dry Bean Mediated Anti-Obesogenic Activity
(Non-Assistance Cooperative Agreement)
|
|
National Consumer Survey of Pulse Consumption and Views
(Non-Assistance Cooperative Agreement)
|
|
Optimization in the Production of Protein Hydrolysates from Chickpea as Novel Functional Food Ingredients in the Prevention of Type-2 Diabetes
(Non-Assistance Cooperative Agreement)
|
|
Optimizing Nondulation in Chickpea for Enhanced Nitrogen Fixation
(Non-Assistance Cooperative Agreement)
|
|
Optimizing Pulse Protein Functionality
(Non-Assistance Cooperative Agreement)
|
|
Protective Effects of Dietary Pulse Flours on the Transgenerational Influence of Maternal Obesity
(Non-Assistance Cooperative Agreement)
|
|
Pulse Consupmtion Improves Gut Health, Metabolic Outcomes, and Bone Biomarkers of Post Menopausal Women
(Non-Assistance Cooperative Agreement)
|
|
Pulse Resistant Starch: Interplay Between Processing the Microbiome and Health
(Non-Assistance Cooperative Agreement)
|
|
Sustainability and Health Impact Assessment of U.S. Pulses
(Non-Assistance Cooperative Agreement)
|
|
Sustainable Field Pea Cropping Systems for the Great Plains
(Non-Assistance Cooperative Agreement)
|
|
Tailoring Processing Strategies to Produce the New Generation of Chickpea Proteins and Prebiotic Oligosaccharides
(Non-Assistance Cooperative Agreement)
|
|
Thermal and Nonthermal Processing of Pulse Protein Concentrates: Impact on Funtionality and Nutritional Value
(Non-Assistance Cooperative Agreement)
|
|
Understanding the Pulse-Gut Relationship and Its Role in Modifying Systemic Inflammation and Insulin Sensitivity in Humans
(Non-Assistance Cooperative Agreement)
|
|
Using Native Rhizobia to Improve Salt-Tolerance in Field Pea
(Non-Assistance Cooperative Agreement)
|
Plant Diseases
(NP #303)
|
|
Increasing Sugar Beet Productivity and Sustainability through Genetic and Physiological Approaches
(In-House Appropriated)
|
|
Effect of Cercospora Leaf Spot on Sugarbeet Root Storage
(Non-Assistance Cooperative Agreement)
|
|
Identification and Introgression of Resistance to Cercospora Leaf Spot and Root Maggot for Sugarbeet Improvement
(Non-Assistance Cooperative Agreement)
|
|
Molecular Strategies for Cercospora Leaf Spot Management
(Non-Assistance Cooperative Agreement)
|
Product Quality and New Uses
(NP #306)
|
|
Developing Accurate and Efficient Laboratory Methods for Testing End-use Qualities of Pulse Crops, Identify Factors Associated with End-use Quality, and Develop Processes to Add Value to Pulses
(In-House Appropriated)
|
|
Improving Potato Nutritional and Market Quality by Identifying and Manipulating Physiological and Molecular Processes Controlling Tuber Wound-Healing and Sprout Growth
(In-House Appropriated)
|
|
Development of Image Analysis Tools to Quantify Storage Quality Traits
(Non-Assistance Cooperative Agreement)
|
|
Dough Rheology, Baking Performance and Bread Sensory Quality of Pulse-fortified Whole Wheat Flours
(Non-Assistance Cooperative Agreement)
|
|
Elucidating Factors Impacting Skin Set and Periderm Development via Metabolomics and Genomic Analysis
(Non-Assistance Cooperative Agreement)
|
|
Refining Molecular Mechanisms that Control Potato Meristem Dormancy and Tuber Sprouting via Omics
(Non-Assistance Cooperative Agreement)
|
|
Understanding Bruise Related Issues in Potato Tuber During Long-Term Storage
(Non-Assistance Cooperative Agreement)
|
|
Evaluation of Glycoalkaloid Content, Storage, and Processing Quality of Advanced Breeding Materials
(Trust Fund Cooperative Agreement)
|
|
National Fry Processing Trials-Part IV
(Trust Fund Cooperative Agreement)
|