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Product Quality and New Uses
(National Program 306) in LA
Cotton Quality and Innovation Research
Cotton Fiber Bioscience and Utilization Research
Food Processing and Sensory Quality Research
- Activated Foods Promote Health
- Exploiting and Enhancing IgE-Binding Epitopes of the 2S Albumins of Peanuts and Tree Nuts
- Activated Foods Promote Health
- Biochemical Approach to Protein Processing, Texturization and Nutritionally Beneficial Plant-based Foods
- Trees for the Future: Coordinated Use of Genetic Tools to Develop Geographic and Climate Adapted Pecan
- Utilizing Catfish Byproducts for Sustainable Materials and Industry Advancement
- Activated Foods for Cancer Prevention and Health Promotion: Discovery, Evaluation, and Translation for Public Benefit
- Utilization of Rice and Rice Components for Value-Added Foods and Ingredients
- Improving Evaluation of Catfish Quality and Reducing Fish Waste
- Enhancing Marketability and Ensuring Safety for Peanut and Tree Nut Consumers
- Biochemical and Processing Factors Effecting Plant-Based Food Quality
Commodity Utilization Research
- Creation of Enhanced-Value Cotton Germplasm via Modulation of Cyclopropyl Fatty Acid Accumulation
- Role of Bacterial Exopolysaccharide Composition and Structure in Biofilm Formation, Viscosity and Susceptibility to Dextranase Processing Aid
- Beyond Static Metabolic Maps - Understanding the Cellular Organization and Dynamics of Lipid Flux for Enhanced Seed Oil Production
- Creation of Enhanced-Value Cotton Germplasm via Modulation of Cyclopropyl Fatty Acid Accumulation
- Enhanced Cottonseed Profitability and Sustainability through Improved Genetics and Byproduct Formulation
- Sugar Crop Processing Improvement and Sustainable Co-product Development